Cold Weather Skin

Last week I woke up  with bright red splotches on my cheeks and leathery dry patches under my eyes.   I tried using my usual mixture of  a daily  moisturizer mixed with a dab of anti-inflammatory steroid.  No change.  Thinking it was some kind of allergic reaction I mixed some oatmeal in cool water and dabbed the mixture on  my face.   This usually soothes anything, but this time  my skin seemed  to get worse.

I was on my way to call Dr Marmur when I glanced at the hygrometer ( it measures  humidity)  on my dresser and solved the mystery of my mutant skin.  The humidity in my apatment was a surprising 28%.  The unseasonable snow storm  that whipped through the tri-state area had brought cold windy weather that lowered natural humidity.  For healthy skin and airways, indoor humidity should be between 40-50%.  Too high and it  can encourage the growth of mold and dust mites.   Too high will lead to dry skin and respiratory symptoms like reddend dry skin,  sore throat and nose bleeds.

My simple, non-greasy moisturizers were   just  not getting the job done.  My skin was  raw and dry because of low  humidity in the air.  I stopped using all retinoids, vitamin C, exfoliating brushes and brought out the big guns– a jar of shea butter.  After I washed my face at bedtime with Cetaphil and while still damp, I applied a thick layer of shea butter.  I kept it on for 30 minutes, then rinsed  it off. Next morning my skin had returned to normal.  I’m using this  30 minute intensive  ( developed by Dr Marmur) for a few  days  to  make sure  my skin stays hydrated.

The weather soon warmed  up, but real winter is just weeks away.  I’m going to keep my shea butter nearby, ready for the next blizzard of the century.

Kale: The Ultimate Beauty Food

I’m working my way through the vegetable aisle, picking out items in no particular order.  Recently I added  big bunch of curly kale to my cart  and started to explore its nutritional profile.  I was blown away!  This common, affordable leafy green is so high in nutrients its ridonkulus.  One half cup of cooked kale,  which clocks in at just 21 calories, is practically bursting with a boatload of the strongest  antioxidants.  Its got twice the RDA for both vitamin A and vitamin C–both key anti-wrinkling nutrients.  It even has respectable  servings of calcium, iron and fiber.  But wait there’s more.  There is evidence that  kale is anti-inflammatory, offering a healthy dose of cancer fighting indoles.  Even better, Kale preserves these nutrients   after steaming, a stint in the microwave  or stir fried.

Kale can be strongly flavored, a bit tough  and is usually eaten in soups or stirred into potatoeto or beans.  Tasty, but these dishes  not really part of a modern daily meal plan.  But there’s a new way to eat Kale that makes it quick and easy to get  daily servings of this true beauty food.   Called Kale chips, these are  bits of kale that is tossed in a drizzle of olive oil and crisped in an oven.  Martha Stewart website has a great super easy recipe:

*Preheat oven to 300F

* Wash and dry one bunch of kale and cut out the tough stem

* Break kale into 2 inch pieces and toss with one tablespoon of olive oil and  a sprinkle of sea salt

* Spread the kale out on a baking sheet and cook for a total of 35 minutes.  Every  10 minutes  turn the  kale bit over to brown evenly

To store, pack them in a lidded plastic tub.

These chips have practically zero calories.  Not only do they deliver a delicious payload of nutrition, they’re an amazing substitute for the salty crunch of potato chips.    

FYI- if you want to take them  with you to snack on during the day, pack the chips in a little plastic container.  They’re too fragile to travel in a plastic baggie.

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