Ask Dr. Jessica Wu

Chemical Peels at Home

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Q: Are those home chemical peel treatments safe to use, and do they work as well as the ones done at a spa or the dermatologist? 

A: 
In the right situation, home peel treatments can be safe and effective. However, peels that are done at home or at a spa are not as potent as the medical-strength peels that can be done by a dermatologist or plastic surgeon.
Most home peels consist of one or more alpha-hydroxy acids such as glycolic (up to 30 percent) or lactic acid. These acids work by dissolving and exfoliating the superficial layers of dead skin to reveal the new, fresh skin underneath. Some home peels contain salicylic acid, which is a beta-hydroxy acid. Salicylic acid is lipophilic, which means it’s attracted to the oil glands and helps to unclog pores. Other home peels contain enzymes, which are designed to exfoliate but are not as effective as the hydroxy acids. In general, at-home and spa peels can help improve mild acne and early sun damage. They can also temporarily improve skin texture and overall skin tone.
Medical-strength peels are stronger and penetrate more deeply into the skin, so they are more effective at treating pigmentation problems (like melasma), scarring, fine wrinkles, and deeper sun damage. However, they also require a longer recovery time. Physician-strength peels include glycolic acid (30 to 70 percent), trichloroacetic acid (TCA), or phenol solutions. These stronger solutions often require pre- and post-peel topical treatments to help ensure an even peel and a quicker recovery.
I would recommend a visit to your dermatologist, who can examine your skin and advise you on which strength of peel would be best for you. Even if you prefer to do home peels or see a facialist rather than a doctor, it’s important to discuss this with your dermatologist to make sure it’s safe to do a peel on your skin.
Here are some other situations in which you need to check with your dermatologist before doing a home peel:
If you have an underlying skin condition (such as eczema or psoriasis), it is especially important to check with your doctor because a peel could make your skin more sensitive.
If you’ve recently used a prescription-strength retinoid product (such as Retin A), this could make you more sensitive to the peel solution.
If you have a tan or have been in the sun recently, it may be best to wait for the tan to fade before doing a peel. Those with darker or more olive skin tones may develop blotchy discoloration after a peel.
If you have had cold sores in the past, a peel (even a home peel) could re-activate the herpes virus and trigger an outbreak that could spread to the entire face. If you have had cold sores, you should discuss this with you doctor before doing a home peel, since you may need to take a medication that helps suppress the virus and prevents the outbreak from spreading.
Lastly, I strongly urge you to avoid buying medical-strength chemical peel solutions over the Internet. I have seen several patients in my office who have been burned and even scarred from using these solutions. Be sure to discuss any type of peel with your dermatologist before doing it yourself, and if possible, bring the product with you to your visit so your doctor can check the ingredient list.

Sweet Onions

Delicately flavored sweet onions are ideal for cooking, particularly in recipes calling for raw or caramelized onions.

Don't Cry for Me

Slicing into raw onions releases the sulfur that causes those stinging tears. Grown in low-sulfur soils, sweet onions contain considerably less sulfur than other onions, so they aren't tearjerkers. And they're also less likely to cause indigestion.

Thin Skinned

Thin-skinned sweet onions are more fragile than other varieties. They require a little extra care to prevent bruising. Sweet onions do best in the refrigerator, wrapped in paper towels to keep them dry. Tightly wrap cut onions in plastic wrap.

Home Sweet Home

Two of the best known sweet varieties are Vidalia, grown in Georgia, and Walla Walla onions. Originating in Corsica, the Walla Walla variety came to Walla Walla, Washington, at the turn of the 20th century.

Mushroom Onion Matzo Kugel

INGREDIENTS 

• 3 cups matzo farfel
• 2 onions, chopped
• 1 pound mushrooms, chopped
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 1 pinch garlic powder
• 1 teaspoon dried dill weed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
2. Place farfel in a colander and pour boiling water over it.
3. In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Hanukkah

By:   Bess Stiffelman
Celebrate the Festival of Lights

Family Fun

Here are few Hanukkah activities for children of various ages:

• Play the dreidel game, one of the oldest Hanukkah traditions.
• Sing Hanukkah songs.
• Share chocolate gelt (money). For older children, give real gelt that can be passed on to their favorite charity.
• Light the menorah: a new candle or oil burner is added each night. The newest candle is lit first, and then the rest. The menorah should be lit at sundown, with the entire family present. This is a great time to teach children Hanukkah songs.
• Make your own Hanukkah wrapping paper: cheap butcher paper can be decorated with Hanukkah symbols. The Star of David, menorahs and dreidels are traditional favorites. Grandparents and relatives will be thrilled to receive gifts in such personalized wrappings.

More Hanukkah Sweets

• Raspberry and Apricot Rugelach

Related Articles

• Making Latkes
• Roasting Chicken

Like all holidays, Hanukkah is celebrated according to traditions, and each Hanukkah table expresses rituals of family, culture and community.

The ritual lighting of the Menorah commemorates the miracle of the oil: the eight days and nights of light provided by a one-day supply of oil. Hanukkah foods are traditionally fried in oil: the scent of frying latkes, which are the uncontested centerpiece of any Hanukkah table, brings back memories of past Hanukkah celebrations.

This year, Hanukkah begins at sundown on December 4th.

Sweet Potato Latkes

INGREDIENTS 

• 2 sweet potatoes, peeled and shredded
• 2 eggs, lightly beaten
• 1 tablespoon brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1/4 cup vegetable oil for frying
  

Applesauce Noodle Kugel

"Tender noodles are stirred with a comforting blend of margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, chunky applesauce, and raisins. Bake over a light sprinkling of graham cracker crumbs and top with cinnamon for a sweet treat."

INGREDIENTS 

• 1 (16 ounce) package wide egg noodles
• 1 cup reduced fat margarine
• 1/2 cup fat free sour cream
• 1 1/2 cups egg substitute
• 2 cups white sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 (16 ounce) jar applesauce
• 1/4 cup raisins
• 1/4 cup graham cracker crumbs (optional)
• 1 teaspoon ground cinnamon, or to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.
2. In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.
3. Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.
4. Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.