Calluses, commonly known as corns, often form on the foot as a result of wearing shoes that don’t fit properly. These patches of hardened, sometimes discolored skin, can be quite painful but they are easy to prevent and treat. By simply changing your footwear you can usually eliminate even the deepest and most entrenched calluses. If some kind of foot deformity is causing your calluses, such as hammertoe or bunions, you may need to purchase special shoes and consult a podiatrist. More often than not, however, you can get rid of a deep foot callus by changing shoes and taking care of your feet to speed up the healing process.
Instructions
Purchase a pair of shoes that fit properly. Discontinue wearing the shoes that are causing your calluses. High heels are particularly common culprits when it comes to foot calluses. You should wear shoes that are comfy and offer your foot solid support while allowing it to breathe.
Soak your feet once a week in a warm mixture of apple cider vinegar and water. One cup of vinegar is sufficient. Submerge your feet in a small foot bath for 10 minutes. Then remove the softened dead skin from your foot using a pumice stone or other abrasive material.
Try using soft corn pads, which you can buy at any pharmacy in the foot care aisle. Dr. Scholl's is a highly recommended brand that you’ll find just about anywhere. Corn pads offer protection and relief for calluses by reducing some of the pressure surrounding your foot. Don’t buy the medicated ones because they contain chemicals that can actually make your problem worse.
If all else fails, make an appointment with a podiatrist. You may have some kind of structural problem in the foot that’s causing calluses to form. Such problems can usually be corrected with surgery and/or physical therapy.
Maintain a healthy immune system if you have calluses. Eat lots of fruits and vegetables and other nutrient-rich foods.
Tip
Do not remove calluses too quickly because you can cause infection. Calluses are actually good because they protect your skin and you should not pick them off or burn them.
References
Writer Bio
Charlie Higgins is journalist, editor and translator based in Buenos Aires, Argentina. He has written for a variety of lifestyle and niche market websites, including International Food Trader, The Olive Oil Times, microDINERO, Sounds and Colours, Connecting Worlds and The Buenos Aires Reader.
