(BlackDoctor.org) — The humid days of summer leave skin feeling moist and supple, but Fall’s cooler temps have just the opposite effect. Since there’s less humidity in the air, skin is more likely to become dry, uncomfortable, and itch – often resulting in a flaky, ashy mess! Besides using a rich moisturizer, turning down the heat, and using a humidifier, eating these foods can also help improve dry skin.
From a food perspective, the best thing you can do to keep skin from getting dry is to keep hydrated. Drinking water is essential in promoting skin circulation at its base. (It’s also a much cheaper option than expensive creams.) Use our stat calculator to find out how much water you should be drinking. Beyond drinking water, eat fruits and veggies that have a high-water content like melon, apples, oranges, pineapple, celery, and cucumbers.
The good-for-you fats help soften dry skin by holding in moisture and plumping it up, which will can also help decrease the look of wrinkles — instant face lift! In fact, having an omega-3 deficiency can exasperate symptoms of dry skin and in some cases may even lead to eczema. Foods high in omega-3s include salmon, tuna, and trout. If fish isn’t your thing, look for flaxseed, avocado, and walnuts.
If skin is dry and cracked, look to foods containing zinc. Zinc helps heal wounds by repairing damaged skin while also protecting it from future abuse. Foods like oysters, beans, turkey, crab, and lean beef are rich in zinc.
Vitamin A Foods
Vitamin A goes a long way when soothing dry, flaky skin and is easily found in dark, leafy greens. Vitamin A can also help repair skin damage — helpful if you find yourself in the wind or sun a lot. Besides leafy greens, pick up some carrots, sweet potatoes, butternut squash, and pumpkin — how convenient that these are all seasonal, fall veggies!
Vitamin E Foods
This powerful vitamin helps skin retain its natural moisturizers and bolsters UV defense. Foods high in vitamin E include nuts and seeds, avocado, wheat germ, ground flaxseed/flaxseed oil, dark leafy greens, and broccoli.