When is the best time to hydrate dry skin? What can hydrate the skin?

Dry skin is something that many people encounter and it is very annoying. When is the best time to moisturize dry skin? What can I eat to hydrate my dry skin?

When should I moisturize my dry skin?

1. 7 o'clock

Sleeping for eight hours means that the skin does not actively absorb moisture for eight hours. So the skin will be a little dry. The simplest and most effective way is to drink a glass of water to get your body functions working again.

Recommended hydration measures: hydrating cleanser + skin care water + hydrating cream

2. 9 o'clock

When you arrive at the company and start your day's work, the stressful commute must make you tired. At this time, don't forget to pour yourself a glass of water to replenish the water that has just been lost in your body.

Recommended hydration measures: Use hydrating cream according to sweating conditions + drink water

3. 12 o'clock

The skin becomes dry, which affects the body both inside and outside. You should eat more fish (such as eel, flounder, etc.) and vegetables for lunch, which can increase skin moisture and is also good for health.

What to eat to hydrate dry skin

1. White radish

As the saying goes, "eat radish in winter and ginger in summer". Radish has a water content of up to 93.4%, making it the first choice for replenishing water in winter. Eating white radish raw can promote digestion because its spicy ingredients can promote gastric juice secretion, adjust gastrointestinal function, and also have a strong anti-inflammatory effect. Eating it cooked can replenish qi and relieve gas, especially if stewed with pork, mutton, etc., the effect is better. In addition, radish is high in minerals, which can enhance human immunity and prevent colds.

You can try the following combinations when eating white radish in winter:

White radish + pear

Pears have the effects of moistening the lungs, cooling the heart, eliminating phlegm and reducing heat. Drinking the juice with white radish can not only cover up the spicy taste of the white radish, but also double the therapeutic effect.

White radish + lamb

Eating mutton in winter can dispel the cold, replenish qi and blood, nourish the liver, and improve blood circulation. However, "meat produces phlegm" and eating too much mutton can easily cause getting inflamed. If you stew it with white radish which has a cooling effect, it can not only eliminate phlegm and relieve heat, but also relieve greasiness, making the nutrients complementary.

2. Chinese Cabbage

There are not many kinds of vegetables and fruits in winter. In order to ensure the intake of vitamin C, nature "gives" us cabbage. The vitamin C content in Chinese cabbage is as high as 30 mg~40 mg/100 g, which is high among similar vegetables. Vitamin C has the effect of beauty and skin care, and cabbage has a high water content, so cabbage is a must-have vegetable in winter.

Different parts of Chinese cabbage have different water contents, so when cooking cabbage, you can take the ingredients in different grades and choose different cooking methods. The cabbage heart is relatively tender and can be used for cold dishes or dipping in sauce, making into cabbage heart mixed with jellyfish, cabbage heart mixed with shredded tofu, large salad, etc. The front half of the leaves can be used for hot pot, cabbage meatballs stewed with tofu, and dumplings. The thicker back half can withstand high temperature stir-frying and can be made into stir-fried cabbage shreds, or pickled into Sichuan pickles.

3. Mung bean sprouts

Mung bean sprouts are delicious and are a good choice for nourishing, moisturizing, clearing away heat and detoxifying. Compared with the original beans, mung bean sprouts have increased vitamin content, improved mineral utilization, and easier absorption of protein and polysaccharides. The dietary fiber rich in mung bean sprouts can also improve gastrointestinal function. At the same time, bean sprouts have a high water content and can replenish water.

According to traditional Chinese medicine, bean sprouts are cold in nature and sweet in taste. They have the effects of promoting dampness and clearing heat, lowering fat and removing blood stasis, and removing stomach qi accumulation. When cooking, they should be served with a little shredded ginger to neutralize their cold nature. When cooking, not too much oil and salt should be used, and their light nature and refreshing characteristics should be maintained as much as possible. After the bean sprouts are put into the pot, they should be stir-fried quickly, and some vinegar should be added appropriately to preserve moisture and vitamin C for a better taste.