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Oily skin can be the result of many different factors, including diet, hormones, skincare products, and even some health conditions. Homemade face masks can help to control oily skin and do not contain the harsh chemicals, preservatives, and harsh ingredients found in store-bought products. Here are three homemade face masks for oily skin.

Oat, Honey, and Lemon Mask

Oats absorb excess oil and gently exfoliate your skin, helping to remove dead skin cells and dirt that can accumulate on the surface of oily skin. Honey is a natural moisturizer and skin softener that contains antibacterial properties to keep your skin healthy. Fresh lemon juice contains citric acid, which helps to reduce oil production when applied to the surface. Combine these three ingredients for a moisturizing face mask to remove and control excess oil.

First, add 2 tablespoons of honey to 1 tablespoon of freshly squeezed lemon juice. Next, add the oats 1 teaspoon at a time, until the mixture begins to thicken. It may take up to 5 teaspoons of oats to achieve the right consistency. The aim is to make a pliable paste that will stick to your face.

Apply a thick layer of the mask to your skin, taking care to avoid the eyes, and leave on for up to 20 minutes. Before removing the mask, use a wet cloth to gently massage the mixture into your face, as this enables the oats to exfoliate your skin. Rinse thoroughly and cleanse your skin.

Fuller’s Earth, Cucumber, and Aloe Vera Mask

Fuller’s Earth clay removes excess oil, tightens the skin, and provides deep cleanse for the pores. Cucumber juice is an astringent that will also help to tighten the skin. Aloe vera gel, another powerful astringent, contains antibacterial, anti-fungal, and moisturizing properties. Mix these ingredients for a cooling mask.

Start by extracting the juice from a fresh cucumber. A juicer is ideal for obtaining the maximum amount of fluid, but you can also use a blender or just mash the peeled cucumber with a fork. You can then pass the liquid through a sieve or clean piece of cheesecloth to remove the flesh.

Take 2 tablespoons of the cucumber juice and add 1 tablespoon of aloe vera gel. Next, add the Fuller’s Earth clay and mix into a smooth paste. As a general rule, you need to use 2 tablespoons of Fuller’s Earth clay to 3 tablespoons of liquid, although this will depend on the type and consistency of the fluid.

Apply a thin layer of the mixture to your face and leave on for 15 to 20 minutes. After taking the mask off, rinse, cleanse and tone your face thoroughly to remove all traces of the clay from your skin and pores.

Yogurt, Baking Soda, and Graham Flour Mask

Yogurt contains lactic acid, a natural cleanser that helps to loosen dead skin cells and control oil production. Baking soda helps to balance the skin’s PH levels and is highly effective at reducing the amount of surface oil. Graham flour acts as a deep cleanser to remove dirt from the pores and will also help to bulk out the mask, preventing it from running or falling off.

Start by mixing 2 tablespoons of yogurt with 1 tablespoon of baking soda. Add the graham flour, 1 teaspoon at a time, until the mixture becomes a smooth paste. Apply the mask to your face and leave on for 10 to 15 minutes. Rinse off thoroughly and add a thin layer of light moisturizer to rehydrate the skin, as baking soda can sometimes leave the skin feeling dry.

Homemade face masks can be extremely useful in reducing and removing excess oil produced by the skin. However, you may need to experiment with different combinations of ingredients to find the right mask to suit your skin type.

Check out: 3 Homemade Face Masks For Sensitive Skin

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Traveling To Mexico? Here Are Six Authentic Mexican Dishes You Need to Try

Mexico is an exceptionally diverse country with a cuisine that reflects the many different cultures that call this Latin American nation home. Interestingly, though, many of Mexico’s most interesting dishes share common ingredients (including tortillas, beans, cheese and salsa) and cooking techniques (baking and frying). These six dishes go beyond typical tacos and quesadillas to showcase the many ways that Mexican cooks put a creative local spin on their food.

Chilaquiles

Chilaquiles are one of the most iconic Mexican breakfast dishes, and a must-try on your next trip to Mexico. The base of the dish is quartered corn tortillas that have been lightly fried and then simmered in spicy red or green salsa, or traditional mole sauce. Before serving, the soupy tortilla pieces are topped with a combination of thinly-sliced onions, crumbed queso fresco, sour cream and fresh cilantro.

Flautas

Sharing a name with the Spanish word for flute, flautas are rolled, crisp-fried corn tortillas with a distinctive cylindrical shape. Common fillings include beef, chicken, beans and cheese, and flautas are often served with salsa or guacamole heaped on top. Flautas are usually larger than their common counterpart, taquitos, but may also be listed as “tacos dorados” on the menu.

Molletes

Hailing from Mexico’s far north, molletes are basically just Mexican toast. To make molletes, a fresh, crusty bun is cut in half horizontally and slightly hollowed. The inside is filled with refried pinto beans, cheese and sliced hot peppers, and then the dish is broiled until the cheese melts. It’s also possible to find molletes dulces (“sweet molletes”) which are topped with butter and sugar instead of beans and cheese.

Sopes

Originally from the city of Culiacan in central Mexico, sopes are an indulgent appetizer or street food. About the diameter of a tennis ball, sopes start with a thick base of masa (corn dough) that gets pinched at the sides (to form the perfect scoop-like shape) and thoroughly fried. The base is then topped with refried beans, cheese, salsa, lettuce and onions. The most common meat topping is chicken, although you’ll find crispy fried grasshoppers are a popular topping as you head further south. Sopes are commonly served as a plate of three or five.

Tlayudas

Exclusive to Oaxaca and its surrounding region, tlayudas are one of the healthiest tortilla-based dishes in Mexico. Every authentic tlayuda starts with a large wheat tortilla, which is baked (not fried) until it is crispy. Then, a thin layer of refried beans are spread all over the tortilla; these act as an anchor for the rest of the toppings. Fresh lettuce, salsa and cilantro are common toppings, as are grilled vegetables and meats.

Totopos

Mexico has its own unique flatbread: totopos. To make totopos, masa is treated with a process called nixtamalization, which improves its flavor, nutrition and storability. The dough is then rolled into a circle ranging from three to thirty centimeters in diameter, sprinkled with salt and decorated with small holes before being baked in a clay oven. Baked totopos can be stored for weeks and are usually eaten like crackers.

One of the best things about Mexican food is the wide range of regional dishes that can be encountered throughout the nation. If you don’t see these dishes on the menu, feel free to ask your host or server to recommend something similar.


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