Daily Perricone

Dry Skin: The Rules

Do…

• Use a mild, soap-free liquid cleanser or “superfatted” cleansing bar to wash your face at night. In the morning, just splash your face with warm water
• Select moisturizers formulated with glycerin, hyaluronic acid, or dimethicone, which delay moisture loss, preventing further dryness
• Apply moisturizer when your face and body are still damp so that you “lock in” the moisture

Don’t…

• Wash you face with harsh soap – ever!
• Use grainy cleansing products or buffing pads
• Forget to apply an SPF-15 sunscreen to your face, neck and chest everyday

Oily Skin: The Rules

• Cleanse your face twice a day – in the morning and before bed – with a mild liquid cleanser formulated for oily skin
• Use astringents no more that once a day. Better yet, don’t use them at all
• Choose an oil-free or oil-in-water moisturizer if you feel you need to use a moisturizer
• Use an oil-free sunscreen with an SPF of at least 15 every day

Don’t…

• Overscrub your skin. Oil is your skin’s protective barrier
• Cleanse your face more than twice a day – but you may cleanse once more if you work out
• Develop an astringent addiction
• Use moisturizer if you don’t need it
• Keep slapping on powder to mop up oil – your skin will look chalky

Combination Skin: The Rules

• Choose cleansers formulated for combination skin; they’re gentle on dry areas, such as cheeks, and tougher on oily cheeks, nose and chin
• Apply moisturizer only were you need it, but slathering it on you T-zone may lead to breakouts

Don’t…

• Use a different cleanser or moisturizer for different parts of your face – it’s a waste of time and money
• Forget to use a sunscreen with an SPF of at least 15 every day. Use a product formulated without oil, if you like

Face Saving Foods

Acne:  Eat lots of foods rich in vitamin A and beta-carotene, such as melons, spinach and brocolli. Avoid processed foods.

Dry Skin:  Eat foods rich in essential fatty acids (EFAs), such as salmon, fresh tuna and flaxseed oil.

Rosacea: Eat lots of antioxidant-rich fruits and vegetables such as broccoli, brussels spouts and cantaloupe.

As an active researcher, I welcome your comments and suggestions.

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