When we have spots on our face, it not only affects our appearance, but also makes our skin look rough. So how can we remove these spots? What foods are good for spot removal? Today, the editor of Sanjiu Health Hall will tell you 5 secret recipes to eliminate spots on your face. Let's take a look.
Garlic for Spot Removal
Method
1. Prepare 3 cloves of garlic, 3 tablespoons of mung bean powder, and 100 ml of purified water.
2. Firstly, wash the garlic cloves and peel off the skin. Then, put them in a clean bowl and heat in the microwave for 1 to 3 minutes to remove the odor.
3. Extract juice from the heated garlic and mix it with mung bean powder and purified water.
4. Apply the "garlic paste" directly on the face and leave it on for 15 to 30 minutes.
Acupressure for Spot Removal
We have many acupoints on our body, among which the Blood Sea Point is specifically used for treating blood diseases and gynecological diseases. Therefore, massaging the Blood Sea Point before lunch is very beneficial for removing freckles on the face.
Method
1. Locate the Blood Sea Point - cover the patient's knee bone with the palm of your hand (right palm on left knee, left palm on right knee), with the five fingers facing up and the palm naturally open. The point is just below the thumb tip.
2. Gently press the point with the index finger and thumb for 5 to 10 minutes.
Potato for Spot Removal
Potatoes have the effects of beauty, anti-aging, detoxification, anti-inflammatory, and promoting blood circulation and reducing swelling. Moreover, potatoes are alkaline foods, so they are very effective in absorbing oil and removing spots.
Method
1. First, prepare several fresh potatoes, wash them and peel off the skin.
2. Cut the peeled potatoes into thin slices and gently apply them on the face for 15 to 30 minutes.
3. Repeat 2 to 3 times a week and continue for a period of time, and you will discover the effectiveness of potatoes.
Tomato for Spot Removal
Method
1. Prepare an appropriate amount of tomatoes, wash them and crush them into a sauce.
