How to Reduce Redness of Stretch Marks

by Kimberly A. Smith

Unsightly red stretch marks can be caused by pregnancy, weight gain, or a growth spurt. They are caused by a tear of the dermis, resulting in scarring, redness, and a raised surface. You can reduce the redness of your stretch marks at home, until they are almost invisible. There are many natural products that can help fade the marks. You may already have many of them in your home.

Items you will need

  • Exfoliant
  • Aloe vera gel
  • Vitamin E serum
  • Olive oil
  • Cocoa butter
  • Lotion
Step 1

In the shower or bath, use a gentle exfoliant to scrub areas affected by stretch marks. This will help remove excess tissue and even the surface, as well as eliminate dead skin so the other products are absorbed.

Step 2

Mix equal parts of aloe vera gel and olive oil with a little bit of the Vitamin E. Apply this mixture to the stretch marks once a day to see a reduction in the redness.

Step 3

Cocoa butter is one of the most common remedies for stretch marks, because of its high concentration of antioxidants and emollient properties. Pure cocoa butter is available at any drug store, and can be applied liberally to existing stretch marks or as a preventive measure against future marks.

Step 4

Make sure to keep your skin hydrated and moisturized with regular lotion use. Many lotions contain Vitamin E or cocoa butter in their formula and may help with stretch marks.

Step 5

Hydrate your body from the inside as well. Drink at least 6 to 8 glasses of water a day. Make sure to eat plenty of fruits and vegetables to provide nutrients to your skin.

Tips

  • Keep an eye on your weight. Rapidly gaining or losing weight can cause more stretch marks to appear.

Warnings

  • Avoid tanning to disguise your stretch marks. The harmful effects of the UV rays are not worth the disguise.

About the Author

Kimberly A. Smith has been a freelance writer for two years. She graduated from the University of California at Davis and the California Culinary Academy, then pursued a career baking wedding cakes. During her time at CCA, she received certification in nutrition and food safety. She currently attends the University of Oregon School of Law.