Beat blemishes the best way—with food! If you’re losing the battle against acne, it’s time to reevaluate what goes in the grocery cart; your diet may be keeping your skin from reaching its full potential.
Choose these five foods to satisfy cravings but reap nutritional benefits:
With fall just around the corner, your teens are heading back to school for yet another year of learning. Although prepping can be chaotic—schedules, school supplies, a new fall wardrobe—you can help your kids find a moment of Zen with the promise of better looking skin.Zap zits, not confidenceBy Linda Miles, LAc, DOM
Do you have some scars in prominent places? You are not alone. These days, it seems everyone has a scar that they would like to “get rid of.”Natural treatment for scarring
Due to the myriad of photos now being posted online, more people than ever are undergoing cosmetic procedures. Requests for surgery as a result of social media photo sharing rose 31 percent in 2012 according to a report by the American Academy of Facial Plastic and Reconstructive Surgery.Do you look your best on social media?By Rick Noodleman, MD, and Arlene Noodleman, MD
Most women remember the scene in My Big Fat Greek Wedding when Tula awakes on her wedding day with a blemish the size of Mount Olympus in the middle of her face. But contrary to her father’s belief, Windex is not the cure for any skin ailment—and it certainly isn’t a natural solution to hormone-related acne.Clear up now, naturally!By Laurie Heap, MD
Clay has been used by man since the beginning of time. According to Hippocrates, Theophrastus, Dioscorides, and Galen, the Greeks made use of clays extensively. The Romans used clay to clean their togas (detergents weren’t readily available in those times) and, according to Pliny, they used poultices to heal wounds.How using clay can keep you naturally beautifulBy Paul F. Petit, ND, CSSP
Once puberty had come and gone, I thought my pimples had followed my prom dress into the back closet. But the joke was on me. At 31, days after giving birth, my face began breaking out in a freak show that could rival any teenager’s.
Get rid of adult acne once and for all.By Trisha Gura
- FeaturedWeekly Recipe:NonWeekly
3 beets, peeled and cubed
2/3 cup peach jam
1 tablespoon lime juice
2 teaspoons Dijon mustard
4 Bartlett pears, peeled and cubed
1 cup dried cranberries
1. Steam beets in a colander until tender, about 20 minutes. Set aside to cool.
2. In a saucepan, heat jam, lime juice, and Dijon mustard over low heat and stir until blended.
3. In a large bowl, mix together the beets, pears, cranberries, and warm peach sauce. Toss well to coat.
nutrition info per serving (6): 264.2 calories; 0.5 g fat; 0 g saturated fat; 0 mg cholesterol; 1.3 g protein; 66 g carbohydrates; 5.8 g fiber; 45.3 mg sodium
Jodi Frestedt breezed through her teenage years without so much as a pimple. While most of her peers suffered their share of embarrassing breakouts, Frestedt never gave her skin a second thought as she posed for school pictures and primped for prom. But at age 26, her face erupted in a slew of blemishes, leaving her baffled and suddenly self-conscious.
Five foods to eat, and four to avoid, for a glowing complexion.By Melaina Juntti
2 medium salmon fillets, skin removed
2 cups water
1 medium sweet potato, peeled and diced
2 medium carrots, peeled and diced
1/2 onion, diced
3 cups vanilla rice milk
1/2 cup finely chopped fresh dill, stems removed
1 teaspoon salt
6 tablespoons cornstarch
1. Slice each salmon fillet very thinly into bite-sized pieces, and set aside.
2. In a pot, bring water, sweet potato, carrots, and onion to a boil, then reduce to a medium-high heat, cover, and cook until vegetables are tender, about 10 minutes.
3. Add rice milk and bring to a boil.
4. Add salmon, dill, and salt, and reduce heat to medium until salmon is done, about 3 minutes.
5. Mix cornstarch with just enough cold water to dissolve and add to soup. Bring soup to a boil while stirring, and allow mixture to thicken for 1 to 2 minutes.
6. Remove from heat and serve warm.
nutrition info per serving (4 to 6): 322.9 calories; 4.7 g fat; 1.5 g saturated fat; 30 mg cholesterol; 17 g protein; 52.5 g carbohydrates; 2.5 g fiber; 516.3 mg sodium