Now that the cold weather is here, it’s possible that your skin is feeling the effects. When it comes to body care during this time of year, the mantra is often, “Moisturize, moisturize and moisturize.”
And while it is true that moisturizing is key, exfoliation is just as, if not more, important.
Exfoliating, or removing that top layer of dead skin, is beneficial for many reasons. For one, the skin—especially that on the knees and elbows—looks better once the dry, grayish, ashy layer of skin is removed. Second, it allows for moisturizers and other skin care products to work more effectively. And third, it just feels better in general. (Dry, sandpapery skin can make even the most beautiful among us feel less-than-pretty.)
However, when it comes to exfoliating, a common mistake is thinking that if a little is good, then a whole lot must be better. Some cosmetic companies believe that, too, and I have tried many products that have irritated and reddened my skin.
The recipe below is different. It is gentle, and for mere pennies, you can mix up a spa-like scrub with stuff that’s probably already in your kitchen.
The best thing is, this can be used on the scalp, too. (Scalps can and should be exfoliated. Sometimes, we think we have dandruff, when really the scalp just needs a gentle exfoliation.)
Without further ado, here’s the recipe. Try it yourself. (Just one word of caution: Do not use on broken or irritated skin, and avoid if allergic to any of the ingredients.)
2 Tablespoon brown sugar
2 teaspoons baking soda
1 Tablespoon jojoba oil
5-10 drops lemon essential oil (optional)
- Mix the ingredients in a bowl. Use a spoon to break up any lumps in the brown sugar or baking soda.
- Apply to dry or slightly damp skin. (You want there to be some grittiness so the sugar and baking soda can work their exfoliating action.)
- If using on the head, then you can apply dry to the scalp. If it’s too gritty, then add a few more drops of the jojoba oil.
- Wash and apply favorite body lotion or hair conditioner if preferred.
Author: Kimberly Lo
Editor: Toby Israel
Photo: Kim Love/Flickr