Getting married on a beach, mountaintop, remote villa or rustic rural setting is a romantic ideal for many brides.

But what does that mean for the wedding dress?

Should you go formal or footloose? Will your gown fit in your suitcase?

A bride having a "destination wedding" should think about versatility when choosing a gown. She must be "concerned about being comfortable, more so than your typical bride. She has to contend with weather and terrain, making her gown choice critical to how at-ease she feels on her special day," says Lori Conley, senior buyer for David's Bridal.

Christine Pagulayan of Toronto and her fiancé, Ian McIntyre, jetted to Costa Rica in 2013 for a resort wedding.

"I had a (dress) style in mind: strapless, low back, white with ruching. Initially, I thought about going short, since we were going to get married on a beach, but I then realized that even if it may be heavy or sweaty, I wanted a real wedding dress. So we found one that had a gorgeous train, but it also had a bustle so I could dance," Pagulayan says.

Some dress trends for destination brides:

• LIGHT FABRICS AND SHORT HEMS: Many traveling brides favor lightweight, airy fabrics.

"Chiffon and organza are always favorites. Full trains can be cumbersome if you're navigating sand or grass," says Conley, of David's.

"A lot of brides opt for the ease of a sweep train," which just grazes the floor.

David's destination-friendly dresses include styles in full or tea-length tulle, soft lace or chiffon, Conley says. Fabrics that travel well for brides wanting a more structured gown include silk gazar, georgette and crepe, which are "lighter-weight versions of silk faille and Mikado," says Carrie Goldberg, associate fashion editor for Martha Stewart Weddings.

J. Crew's Karina short dress, for instance, has a flapper-esque fringe, and is covered in corded lace. • SEPARATES: "Tops and bottoms are not only easier to pack, they allow for mixing and matching fabric and fit to get a silhouette that feels unique to your personal style," says Goldberg.

Separates work for any destination, she says: "A full organza skirt may appeal to a bride getting married on the beach; pairing it with a delicate silk camisole suits the location. The same skirt would suit a mountaintop affair when paired with a fur bolero or a fine knit."

J.Crew's Sloane poly-cotton long skirt has a simple, draped profile; a silk cami top embellished with beads, crystals, sequins and paillettes in a floral motif creates a dressy look.

At David's Bridal, there's the crisp Mikado cropped top balanced by a flowing, organza ball-gown skirt, creating a modern silhouette.

• COLOR: Let the venue inform your choice of hue, Goldberg says.

"A sunset wedding in Napa pairs beautifully with a blush gown, while the colors of an Amalfi Coast wedding may inspire the bride to opt for something blue."

• VERSATILITY: For bridesmaids — or perhaps even the bride — White House Black Market has a clever option: a short or long pull-on gown with a customizable top. You can adjust the straps on the "Genius" dress to make a halter, one-shoulder or cap-sleeved version. Easy to pack, affordable and available in a range of colors, these might be a good option for a group of bridesmaids.

• FOOTWEAR: Flats or wedges are ideal for beach or garden: "The more surface area the sole of your shoes have, the easier it will be to walk," says Conley.

Keep in mind that satin or grosgrain might get stained by grass or sand.

Another option for beach brides is "foot jewelry," an accessory that does away with the need for an actual shoe.

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Nicole Wezowicz, Class of 2016 at Syracuse University, was the winner of the inaugural “Fashion Without Limits” design initiative at the institution.

Last fall, model and entrepreneur Emme, Syracuse Class of 1985, created FWL in response to a need for increased availability of size 12-plus fashion throughout all levels of distribution in the fashion industry today.


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The Syracuse contest required students in their junior year to design an evening dress for Emme. After reviewing the finalists’ designs on campus at the April 10 fashion and beauty communications fashion show, presented by the S.I. Newhouse School of Communications, Emme selected Wezowicz as the recipient of the award. “As our first Syracuse University FWL winner, designer Nicole Wezowicz’s beautiful blue lace evening dress highlighted her attention to detail for a curvy shape as a refreshing take for a red carpet-ready dress, despite never having created a dress for a woman above a size 12 before,” Emme said.

Wezowicz will receive $500 and Emme will wear her winning design at a red carpet event.

The intention of the initiative is to educate and teach new designers how to drape on a large-size body. Wolf Form donated 12 forms in Emme’s measurements.

In addition to appearing in the campus fashion show, Wezowicz’s dress was on display at the College of Visual and Performing Arts fashion show in New York City last month.

“The journey all of us have all taken with Fashion Without Limits this year opened our eyes to the tremendous opportunity to have Syracuse University Fashion Design as a leader in the inclusive fashion movement underfoot today,” Emme said. “The road before us to change the face of fashion within fashion design schools is no easy feat, but through the leadership of professors Jeffrey Mayer and Todd Conover, there are plans to expand the curriculum.”

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For many couples, planning the perfect wedding it isn't just about food, flowers and invitations. These days, it's also about going green and protecting the environment as well.

"Every single part of the wedding process can be eco-friendly, and not necessarily the color green," says Katie Martin, wedding planner and editor-in-chief of "Eco-Beautiful Weddings Magazine."


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She said keeping things close to home is the first step.

"It's all about going local. The more local you have your vendors, the better you are at being sustainable and having your wedding be less wasteful," Martin said.

That includes local florals and local favors.

"Pick something seasonal. Pick something that comes from local farms. An easy thing to do is to go to the farmers markets and see what's happening in season now. That way you still have something beautiful that will actually be at its peak. So you're being eco-friendly but you're also going to get a better product from that," said Annee Gillett, the Director of Catering for Hotel Monaco in Alexandria, Virginia.

Items that are in season often have a lower price tag.

Greener Planning, Party Favors

Couples can also come up with greener alternative for items at the reception, such as fewer wedding programs, or having only one menu per table. Martin also suggests using recycled or seeded paper as another good idea.

"It basically has seeds from wildflowers and herbs woven within it. So the guests can actually take that home and plant it and then have a little memory of your wedding of their own when their wildflowers grow," Gillett said.

That same idea can translate to greener party favors such as a packet of seeds that can be planted or something edible. Either way, there is no waste.

For couples who want a more eco-savvy celebration, but don't know where to start, Martin says to just ask.

"It begins with you as the consumer, to say, You know what, I want a wedding that gives back to the community, and I want to know what my vendors are going to do about it," Martin said.

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Summer diet: Weight loss summer food

The weather may change but our diet remains constant. Whatever the weather, summer, winter or the monsoon we want our pav bhaji or Schezwan chicken or the spicy kebabs and the masala chai.

But realization never strikes us that change in weather could mean a change in diet as well. For those on a weight loss diet the options are slim, you need food that is delicious, low in calories, rich in vitamins and minerals as well as fibers. Let's peak into your refrigerator and cook up the best summer weight loss meals.

Max on vegetables: Vegetables are the best bet when the sun is unforgiving. Red meat is not advisable for summer as it increases your body's internal energy requirement for digestion - thus, tiring you out if you aren't in great health to begin with. Luckily Indian food is known for delicious vegetarian food, which means that you won't need to make too much of a compromise when shifting to a palette that mostly involves leafy vegetables.

Go easy on the nuts: Dried nuts are rich in calories and to avoid over indulging yourself with nuts have them in small proportion and stock away the rest. Another reason to avoid nuts in summer is that they produce heat in your body, which could result in heat boils. Go easy when snacking on these energy nibbles.

Learn about salads: They are no longer just sliced cucumbers, tomatoes and beetroot. Salads have evolved; restaurants have a wide selection of different salads. Indians are more open to feasting on salads as a meal. It takes less time to prepare and you can toss in anything you want even chicken and fish along with the greens. Add citrus fruits, chilled cucumber and fresh lettuce and you've got the perfect summer meal.

Try the chilled soups: Gazpacho is the first dish that comes to mind when you hear the words - chilled soups. But you can try out soups made of tomatoes, green peas and cucumbers; they are both cooling and refreshing. If you like beetroot, you should try chilled beetroot soup too. Healthy and refreshing, these chilled soups are the perfect starters on a hot and balmy summer night.

Enjoy fruits as desserts: Fruits cool the body, rejuvenate your cells, keep you hydrated, and taste like heaven on a hot summer day. Dice some fruits in a bowl, sprinkle some chat or cinnamon powder and you have an awesome dessert. Watermelon is the most sought after fruit when the sun is relentless.

Meet your summer crush - low fat yogurt: Dairy products are always a healthy option, provided they are low fat. Good for digestion and rich in calcium, you can have yogurt any way you like - whipped into lassi, sweeten with sugar or mixed with fruits. Yogurt is cheap and doesn't need a fancy accompaniment, but you do need a refrigerator to preserve the healthy bacteria.Read more here:www.marieaustralia.com/formal-dresses-melbourne | www.marieaustralia.com/formal-dresses-adelaide

If you are having sleepless nights, blame it on calcium deficiency as a key calcium channel has been identified as responsible for deep sleep, says new study.

The study also gives us a clue to understanding both normal and abnormal waking brain functions.

"It is the same brain, same neurons and similar requirements for oxygen and so on. So what is the difference between these two states?" asked Rodolfo Llinas, a professor of neuroscience at New York University School of Medicine and a Whitman Center Investigator at the Marine Biological Laboratory (MBL) in Woods Hole.

To tackle the broad question of sleep, Llinas and his colleagues focused on one crucial part of the puzzle in mice, Marine Biological Laboratory.

Calcium channels, selective gates in neuron walls, are integral in neuron firing, ensuring that all parts of the brain keep talking to one other. But during sleep, calcium channel activity is increased, keeping a slow rhythm that is different from patterns found during wakefulness.

Based on this clue, the scientists removed one type of calcium channel, Cav3.1, and looked at how the absence of that channel's activity affected mouse brain function.

This calcium channel turns out to be a key player in normal sleep. The mice without working Cav3.1 calcium channels took longer to fall asleep than normal mice, and stayed asleep for much shorter periods.

Their brain activity was also abnormal, more like normal wakefulness than sleep. Most importantly, these mice never reached deep, slow-wave sleep.

"This means that we have discovered that Cav3.1 is the channel that ultimately supports deep sleep," Llinas said.

Because these mice completely lack the ability to sleep deeply, they eventually express a syndrome similar to psychiatric disorders in humans.Read more here:www.marieaustralia.com/green-formal-dresses | www.marieaustralia.com/yellow-formal-dresses

To beat the blues, declutter the mind and trim that waistline... there are far more reasons to stay hydrated than to quench the thirst. Here's how to do it...

Hydration is central to the most basic physiological functions of the body such as regulating BP and body temperature, blood circulation and digestion. But having enough water is one thing and keeping the body well hydrated another. Hydration comes not just from sipping water but from a diet high on water. One needs to have a variety of fruits and vegetables that have a naturally high water content to replenish the electrolytes in scorching summer.

EAT YOUR WATER

"The primary way of hydration is drinking plenty of clean water ******, but about 20 per cent of our intake comes from foods, especially fruits, vegetables, drinks and broths. Hydrating food not only corrects the water balance but also replaces essential salts and minerals," adds Manjari Chandra, therapeutic nutritionist. Aqua foods provide volume and weight but not calories. Grapefruit, for example, is about 90 per cent water and half a grapefruit has just 37 calories. High water greens and fruits contain essential vitamins and minerals, bioflavonoids (compounds believed to prevent heart disease) and antioxidants that slow down the aging process. They are also high in fibre, which keeps you feeling full for longer and helps the digestive system run efficiently. They can provide al most all vitamins and minerals and correct nutrient deficiencies.

WEIGHT WATCHERS

If you thought the list of hydrating foods ends with the usual suspects like cucumbers, watermelons and tomatoes, you are wrong. Some offbeat natural hydrators include leeks, spinach, peppers, carrots and celery. In fact, celery comprises mostly water... qualifying as a great snacking option. It can also curb sweet tooth cravings, which will help you stay slim and keep away from acidic sweets. "Eggplants are a fabulous weight loss kitchen staple. This versatile ingredient has low calories and is rich in fibre that boosts satiety. Grape fruit has been hailed as a weightloss superfood globally for its cardio protective, antioxidant and appetite-sup pressing qualities. This high fibre, juicy fruit has the ability to lower blood sugar levels and control a voracious appetite," says Jia Singh, travel, food and wellness writer.

MOOD AND MIND

People usually don't consider water as a mood enhancer. However, studies have proved otherwise. Even mild dehydration can alter a person's mood, energy levels, and ability to think clearly, according to two studies by the University of Connecticut's Human Performance Laboratory. Mild dehydration is defined as an approximately 1.5 per cent loss in normal water volume in the body. It is important to stay properly hydrated at all times, not just during exercise, extreme heat, or exertion. This is because water gives the brain the electrical energy for all t, its functions, including r thought and memory processes. When your brain is functioning on a full reserve of water, you will be able to think faster, be more focused, and experience clarity and creativity.

MUSCLE POWER

We all know the importance of exercising, getting enough protein, calories and rest in order to build muscles.But water consumption is as important for muscle wellness and lubrication of joints. Water composes 75 per cent of our muscle tissue! So, if your body's water content drops by as little as 2 per cent, you will feel fatigued. If it drops by 10 per cent, you may experience health problems, such as arthritis and back pain. When you're well hydrated, water provides nutrients to the muscles and removes waste so that you perform better.

TOP SUMMER HYDRATORS

Strawberries: They rank highest in water content in comparison to all other berries. Berries are powerhouses of antioxidants that are cardio protective, good for your eyes, skin and nails and even help prevent inflammation and chronic illnesses.

Carrots: They are almost 90 per cent water, are rich sources of vitamin A and C and have tons of betacarotene that keep cancer at bay.

Zucchini: Zucchini is a popular summer squash made of 95% water. It is a good source of dietary fibre, vitamin A, C and K, folate, magnesium. It is best to use it fresh and raw in salads because cooking leads to loss of water.

Bell Peppers: Sweet bell peppers are amongst the veg gies with the highest water content. They are also a great source of vitamin C.

Iceberg lettuce: Health experts often rec ommend substituting it with darker greens like spinach or romaine lettuce for higher amounts of fibre and nutrients such as folate and vitamin K. It's a different story, however, when it comes to water content. Crispy ice berg has the highest amount of water amongst the lettuce family.

Spinach: It may not be as hydrating as iceberg lettuce, but spinach is usually a bet ter bet overall. The leafy vegetable is rich in lutein, potassium, fibre, and brain-boosting folate.Read more here:www.marieaustralia.com/bridesmaid-dresses | www.marieaustralia.com/short-formal-dresses

4 harmful foods that benefit us too
Maintaining a healthy diet isn't easy as one has to be careful of every morsel of food or sip of drink that they consume. So when research reveals a positive angle to some harmful dietary habits, what should one do?

A recent study in London showed that those who increased their coffee intake by more than a cup a day were less prone to have Type 2 Diabetes. On the other hand, caffeine is known to increase blood pressure and isn't good for the body in the long run. Here is a list of food items that are considered harmful, but benefit us in some ways as well...

WHITE BREAD

Why it's bad: For a while now, white bread has been pushed to the back seat due to the growing notion that it leads to increased blood sugar and can ultimately cause obesity. The grains are processed in such a way that it strips the bread off all nutrients. Scientists at Tufts University in Boston also found that eating white bread increases your waistline, when compared to brown bread. Fitness expert Wanitha Ashok adds, "Eating white bread makes you hungry in an hour or so. When it comes to nutrition, it doesn't get the top slot."

Why it's good: Eating white bread isn't necessarily a bad thing as long as you eat the enriched variety that contains nutrients, especially those that are topped with oats and nuts. Research done by the Irish University Nutrition Alliance showed that white bread contributed as much iron and fibre to an Irish diet as meat or fish. Nutritionist Ryan Fernando says, "The only time we recommend white bread to anyone is after a good workout. Sports athletes, especially, eat white bread as it helps replenish glucose faster and it's beneficial for the muscles."

FROZEN VEGETABLES

Why they're bad: It is believed that fresh vegetables are better than frozen ones because of all the processing that takes place to freeze them and keep them fresh. A study done by the Department of Nutrition and Dietetics in Turkey concluded that thawing frozen veggies before cooking them led to the loss of Vitamin C. "This is just convenience food. Anything you store for a long time begins to lose nutritional value. Also, in India, there are so many electricity fluctuations, so it's better to keep fresh vegetables," says Wanitha Ashok.

Why they're good: Lately, a lot of reports say that frozen veggies are better than the fresh variety because they are picked when they are most ripe and frozen so none of the vitamins are lost.Also,a study done at the University of Chester shows that there was a decline in the nutritional value of fresh veggies when refrigerated com - pared to frozen ones.

EGG YOLK

Why it's bad: It's known to increase cholesterol, which is why people with heart conditions avoid egg yolk. It also contains a lot of fat,which isn't good for people who gain weight easily. A Canadian study says that regularly consuming egg yolks can lead to plaque build-up in blood vessels. Why it's good: "Egg yolk has essential nutrients and vitamins, especially when compared to egg whites, which don't have as much. One or two eggs yolk a day are recommended for children, whereas adults should have one to get their intake of necessary nutrients," says Ryan Fernando. The cholesterol in the yolk is needed for elders and children who have adrenal issues.

CHOCOLATE

Why it's bad: Not only does consumption of chocolate gradually increase one's weight,but people tend to cut down on it because of its caffeine and fat content. "Children get addicted to chocolate when their consumption is not moderated. It's harmful for diabetic people and the sweeteners in it are bad for the teeth," says Nainatara S, a consultant nutritionist. The high oxalates in chocolate are known to cause kidney stones. A study by the American Society of Clinical Nutrition showed that the higher the consumption of chocolate by elders, the more likely they were to be affected by bone disease.

Why it's good: Nutritionist Murali Subramanian says one benefit of eating chocolate is its antioxidant content. A study in the University of Illinois showed that consuming dark chocolate helped lower cholesterol and blood pressure. The antioxidants in the chocolate also help reduce chances of obesity and Type 2 Diabetes.Read more here:www.marieaustralia.com/formal-dresses-2015 | www.marieaustralia.com/formal-dresses-adelaide