1, reduce the number of baths.
Taking a bath every day is not good for the skin, but it will cause a series of injuries. Bathing itself can decontaminate and moisturize the skin, but frequent bathing will make the oil and stratum corneum on the skin surface thinner or even washed off. These oil and stratum corneum are used to protect the skin from harm. Without them, the skin will become dry and dehydrated, and even make the skin seriously exfoliate. It is recommended to take a bath every 3-5 days.
2. Take a bath with clean water instead of shower gel
Nowadays, many people take a bath with shower gel, which contains chemical components such as essence, preservative and detergent. Often used, the chemical components contained in it easily penetrate into the skin and remain in the skin, thus making the skin drier. Therefore, it is best to use the shower gel once every two to three days. Usually, clean water can be used instead of the shower gel for bathing.
Step 3 apply lotion
Body lotion usually contains hyaluronic acid, jojoba, plant essence and natural moisturizing factors, which can quickly replenish moisture to the skin and keep it moist. Therefore, after taking a bath, whether the body is dry or not, you should apply body lotion all over your body. When the skin is dry, we should pay more attention to the use of body lotion.
4, add water and vitamins
When the skin feels dry, pay attention to the hydration of the skin. Besides applying body lotion, you should drink plenty of water at ordinary times. A person's normal drinking amount is 8 glasses a day. In addition, eating more fruits and vegetables containing vitamins can also replenish moisture and nutrition to the skin, thus improving the problem of dry skin.
5. How to replenish water in winter?
(1) mung bean sprouts
Mung bean sprouts are delicious and are a good choice for nourishing and moistening dryness, clearing away heat and detoxifying. Compared with the original bean, mung bean sprouts have higher vitamin content, higher mineral utilization rate and easier absorption of protein and polysaccharide. The dietary fiber rich in mung bean sprouts can also improve gastrointestinal function.
At the same time, the moisture content of bean sprouts is also high, which can replenish moisture. Chinese medicine believes that bean sprouts are cold and sweet, and have the effects of diuresis, clearing away heat, lowering blood fat, breaking blood stasis and removing stomach qi accumulation. Cooking should be accompanied by a little ginger to neutralize its coolness; When cooking, don't have too much oil and salt, try to keep its light taste and refreshing characteristics; Stir-fry the bean sprouts quickly after cooking, and add some vinegar appropriately, which can preserve water and vitamin C and taste good.
(2) white radish
As the saying goes, "eat radish in winter and ginger in summer", and the water content of radish is as high as 93.4%, which is the first choice for replenishing water in winter. Eating raw white radish promotes digestion, because its spicy ingredients can promote gastric juice secretion, regulate gastrointestinal function and have a strong anti-inflammatory effect. Cooked food can benefit qi and smooth qi, especially when stewed with pork and mutton, the effect is better. In addition, the mineral content in radish is also high, which can enhance human immunity and prevent colds.
You can try the following combinations to eat white radish in winter: white radish+pear. Pear has the effects of moistening lung, cooling heart, resolving phlegm and removing fire. Juicing with white radish can not only cover up the spicy taste of white radish, but also double the therapeutic effect. White radish+mutton. Eating mutton in winter can dispel cold, replenish qi and blood, nourish liver and improve blood circulation. But "meat begets phlegm", mutton is easy to get angry when eaten too much. If stewed with white radish with cooling effect, it will not only eliminate phlegm and reduce fire, but also relieve greasy and complementary nutrition.
(3) Chinese cabbage
There are not many kinds of vegetables and fruits in winter. In order to ensure the intake of vitamin C, nature gave us Chinese cabbage. The content of vitamin C in Chinese cabbage is as high as 30mg ~ 40mg/ 100g, which is higher in similar vegetables. Vitamin C has the effect of beauty and skin care, and Chinese cabbage has high water content, so Chinese cabbage is an essential vegetable in winter.
Different parts of Chinese cabbage have different water contents, so we can take materials in different grades and choose different cooking methods. The cabbage heart is tender, so you can make cold salad or dip in sauce, and make it into jellyfish mixed with cabbage heart, bean curd silk mixed with cabbage heart and large miscellaneous vegetables. The first half can be rinsed in hot pot, stewed with cabbage balls and tofu, and wrapped in jiaozi. The second half is thick, resistant to high temperature and stir-frying. It can be made into fried shredded vegetables or pickled into Sichuan pickles.