Thickened pads of dead skin, formed by pressure and friction between the feet and shoes or adjacent bones, on or in between the toes are called corns. The body creates a mass of dead skin at the point affected by pressure or friction and a hard substance called keratin is secreted to protect the area from further damage. Shoes that don’t fit well or those with high heels are the main reasons for the formation of these small mounds of dead skin. People who suffer from arthritis or have an abnormal bone structure in the feet are more likely to suffer from corns due to the constant pressure that the feet face. People suffering from diabetes are also prone to corns.
In order to prevent corns, wearing comfortable shoes that fit well is recommended. Avoid the use of high heels as they cause an uneven distribution of weight on the feet. To reduce the pressure or friction, using medicated pads in the shoes may be used. Some people have a tendency to walk on their toes or on the sides of their feet, which increases the pressure on parts of the feet resulting in corns. Hence, walking with proper balance is essential. The daily washing of feet followed by a light dusting of talcum powder will help to avoid the formation of corns.
The dead skin that covers the areas affected by pressure and chaffing are the corns and they can be removed in a number of ways that have been well recommended. The first step to removing corns is to soften them. This can be done by soaking the callused area in a warm solution of Epsom salts, which will help to soften the surrounding layers of skin. Soaking the feet in an extremely diluted solution of chamomile tea has a similar effect. Soaking a small piece of cloth in vinegar, tying it to the affected area of the foot overnight and taking it off in the morning will help to soften the thickened layers of skin and allow them to be easily removed. Other recommendations that have been made are to stop wearing shoes and other footwear that have led to the formation of the corns. A balanced diet, inclusive of a large amount of fruit is also advised. Corns that are troublesome and persistent are best treated by the milky juice from figs. An extract of half a teaspoon of this milky secretion will prove to be of great help in softening the corn, making it easier to deal with.