Salt schnapps against nail fungus
Last summer, just before vacation, I noticed a young nail plague (whitish flaky nails). A tip from my 83-year-old father:
Add 1/2 l of cherry brandy and 4 heaped tablespoons of dried cooking salt (without additives such as anti-caking additives) to a clean bottle and shake well, again and again for at least 1/2 hour.
The salt does not dissolve completely, it remains a sediment. It is important that the bottle is shaken well before removing the solution.
Apply the saline solution with cotton swabs to the affected areas, rub thoroughly and allow to dry. If the skin has NO injuries, moisten the toes and feet twice daily (!), Massage in and allow to dry.
The schnapps disinfects and dries the skin quickly. And the supersaturated salt solution takes away the nutrient medium from the fungus.
It helped me, since then I have no complaints.
