I have extremely bad cracked heels and have suffered this condition for the past several summers. Once I begin wearing sandals and open backed shoes my heels split, bleed, and develop deep cravasses. I have tried everything including very expensive moisturizers containing urea (yes that means pee - luckily a synthetic one in this case) especially developed for split heels. Nothing has worked so far, and I continue to suffer.
A couple of weeks ago I was listening to a BubbaTanicals podcast and he mentioned that the best thing to moisturize skin is petroleum jelly. Duh, of course I forgot to try the least expensive method! Well I ran out to the store and purchased a big tub for the paltry sum of $2.99, and guess what.... IT WORKS. I slathered it on my heels and then put on some socks and within a couple of days my heels have healed!
I don't think I would use petroleum jelly for moisturizing anything else as it is very thick and greasy. I'm really not familiar with the product and I didn't even use it when the kids were babies. But for my heels that is the way to go!
For that past year or so I have been moisturizing my face and hands with coconut oil after reading about it on Crunchy Chicken. I think the jar I purchased was around $12.95 and it has lasted me over a year now. I was surprised that the oil is actually semi solid and then melts at body temperature (of course on a hot summer day it turns to liquid). I've been really pleased using it as it is not too greasy and fairly light on my skin. Unfortunately I haven't noticed any wrinkle reduction as Crunchy experienced :(
Coconut oil appears to have a lot of health benefits and is antimicrobial.
My jar of coconut oil is almost out, so I purchased a new jar from the health food store. Imagine my shock to find that a year later the price had doubled! I guess it is another victim (or perhaps I should say we are the victims) of global food inflation. Still it is cheaper than a lot of other commercial moisturizers and a lot better for you.
Posted on Homestead Barn Hop #18
Mock Black Pudding – Recipe No. 167
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