An emollient foot cream is a must-have for every person with diabetes. It helps to get rid of problems such as dry skin on the feet, thus preventing the occurrence of cracked feet. In this series, it is worth paying special attention to the special DIALINE cream.
This cream contains allantoin, which has a softening and moisturizing effect on the skin of the feet. This substance also stimulates epidermal cell renewal and wound healing.
Also, this foot cream for diabetes consists of an extract from horse chestnut seeds, which improve metabolic processes in cells, stimulate blood circulation and strengthen the walls of blood vessels.
Field ivy is another component of DIALINE cream, which is characterized by antimicrobial, anti-inflammatory activity.
Celandine is no less useful – an excellent analgesic, antimicrobial, anti-inflammatory agent.
Extracts of oak bark and birch buds are part of the DIALINE softening foot cream. They have antiseptic, anti-inflammatory, wound healing and restorative effects.
In addition, DIALINE foot cream contains: vitamin PP, undecylenic acid, sea buckthorn, mint, black currant and rutin oils.
These creams have excellent physical and chemical properties: resistance to bacterial invasion, stability, frost resistance, heat resistance, as well as excellent tactile sensations and absorption into the skin.
To achieve maximum results after using DIALAY cream, it is recommended
Foot care for diabetes mellitus will become even more effective if, after using the DIALINE foot cream, the patient uses the special DIALINE pumice stone to gently cleanse the feet.
To date, many studies have been carried out in the world on the control of diabetes mellitus and the causes of its complications. They proved that it is possible to avoid the complications of this disease, but this will require the patient to take active steps in its treatment. By learning how to maintain normal blood sugar levels, victories in the lives of people with diabetes (love, career, sports) will become a reality. All this is taught at the “SCHOOL OF DIABETES”