THE BEAUTIFYING BACTERIA
Most of us know that the same bacteria that causes botulism also gives us the amazing line-defying tool we call Botox. How did bacteria that was once deadly become such an important anti-aging treatment? In the 1800s, after a number of people became ill and died from eating smoked sausage, a German scientist wanted to know why. He studied the bacteria and even sampled the bad sausage himself to learn the effects. This led to greater understanding about the bacteria’s ability to interrupt brain signals in humans and animals. Eventually, it was discovered that the bacteria could actually be helpful when safely administered. Though the bacteria itself is not harmful, when it reproduces under the right conditions, it becomes deadly. That’s why people who can foods have to clean their glassware so carefully. If the bacteria are on the can before it is sealed, the low-acid, low-oxygen environment can create the perfect environment for botulism growth. Botulism is also the reason you can’t feed your baby honey. The bacteria’s spores are found in the sweet food and have been linked to some cases of infant botulism.
Thankfully, technology has allowed us to isolate these bacteria so that they can be helpful instead of harmful. The bacteria have been used to treat lazy or crossed eyes and even migraine headaches.
When it earned FDA approval in the early 2000s, Dr. Sanchez began to offer Botox. Our staff is trained and knowledgeable in its application. Today, we can use these bacteria to manipulate facial muscles to take away unwanted lines and give you optimal anti-aging results. You should only get Botox from a trusted, trained source. Call Beautique today to
find out if Botox is right for you.
For a lighter take on enchiladas, go carb-free by swapping tortillas for zucchini!
ZESTY ZUCCHINI ENCHILADAS
INGREDIENTS • 4 large zucchinis •
• •
2 teaspoons chili powder 3 cups cooked, shredded chicken 2 cups shredded cheese
1 tablespoon olive oil or ghee
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1 large onion, chopped 2 cloves garlic, minced
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2 teaspoons cumin
DIRECTIONS 1. Heat oven to 350 F. In a large skillet, heat oil. Add onion, garlic, cumin, chili powder, and salt to taste. Stir to combine. Add chicken and 1 cup enchilada sauce. 2. Use vegetable peeler to thinly slice zucchini. Lay out three slices, slightly overlapping, and spoon chicken mixture on top. Roll the zucchini “tortilla” and place on baking sheet. Repeat until all zucchini and chicken is used. 3. Cover the enchiladas with remaining sauce and sprinkle with cheese. Bake 20 minutes, and enjoy!
Adapted from delish.com.
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