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Enzyme Peelings: The Gentle Way to Radiantly Beautiful Skin

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Are you dreaming of the perfect glow? You can get a big step closer to this coveted radiant complexion with enzyme peeling. So it’s not surprising that this beauty helper is very popular right now. Find out now how the product works and what needs to be considered when using it!

What exactly are enzyme peels?

Dead skin cells make your complexion look gray and lackluster and also prevent your favorite moisturizer from absorbing properly. Excess sebum deposits clog your pores and quickly lead to pimples. But luckily, you can remove both quickly and thoroughly with an exfoliant.

Classic peelings work with abrasive particles. When applying this facial care, you simply rub away sebum and dead skin. These products are therefore known as mechanical peels.

In turn, enzyme peels are considered chemical peels. That means: The effect remains – the mode of action is different. Enzyme peelings are enriched with natural fruit enzymes. This active ingredient dissolves protein compounds in the top layer of skin and thus removes dead skin cells and sebum without any friction. The advantage is obvious: These products work ultra-gently. Enzyme peelings are therefore ideal for sensitive skin and other difficult skin types such as dry and impure skin.

Application tips

It doesn’t matter whether you make your own enzyme peeling or buy it ready-made: enzyme peeling powders, creams and serums work best on freshly cleansed skin. So wash your face thoroughly with a mild cleansing gel beforehand.

Important: Natural cosmetic enzyme peelings from pharmacies and drugstores are always applied to dry skin. So be sure to blot your face well beforehand. Your skin needs care after the treatment. So now apply your favorite day or night cream.

How often to use enzyme peels? For a long-lasting effect: once or twice a week.

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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