Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free (Theobroma cacao) Skin Natural Moisturizer Replenishing skin's moisture protecting your skin improving elasticity – Copaiba properties
ECOLOGY
The rainforest is still destroyed for short term profits – for unsustainable timber exploration and slash-and--burn activities for low valuable cash cropping and cattle farming. A highly promising alternative is the purchase of non-timber products such as seeds and fruits.
The collection of the seeds are carried out with the involvement of the
local forest communities cultivating partnerships driven by fairness, transparency, respect, and ethics. Thus we can assure that the sourcing practices are in strict compliance with the respect of traditional knowledge, for the environment, and guarantee its full traceability.
Nativilis advocates the preservation of the Amazonian Rainforest by promoting the use and creating consumer markets for these sustainable and renewable rainforest resources, which contribute to poverty alleviation and local development. You are most invited to learn more about the Amazonian biodiversity and to be a partner of Nativilis
The Amazon Rainforest is known for being one of the most biodiverse areas on the planet. Its natural wealth, however, goes far beyond the animals that roam the land and river. When you travel to the jungle, you’ll see that the Amazon is home to rare and powerful plants that have been used by ancient civilizations (and are still being used today) for their powerful medicinal and health properties.
What is Cocoa (Cacao)?
The cacao tree, or ‘Theobroma cacao’ – Theobroma meaning “food of the gods” in Latin – is a tree that grows in the Amazon Rainforest and other tropical areas of the Americas. It grows very well in humid forest ecosystems – in the Upper Amazon Basin, it can reach an incredible fifty feet in height – which is why scientists believe this tree originated in the Peruvian or Ecuadorian Amazon over 5000 years ago. Cacao trees were first domesticated for their raw fruit because the sweet pulp can be eaten as a snack or fermented into a mildly alcoholic beverage.
It was later discovered that the fruit’s seeds, or cacao beans, are the magic ingredient for everyone’s favorite dessert, chocolate. There are many different and distinctive ‘genetic clusters’ of these trees, that’s why you’ll see that cacao fruit varies in size, shape, texture, and color. If you’re a chocolate connoisseur, you’ll know that chocolate flavors vary depending on the type of cacao fruit and which region it was harvested in. The harvesting process plays a big role in the final taste of the chocolate bar, as well as the additional ingredients added in (such as sugar, dairy, fruits, nuts, etc…).
Cacao is the raw, unprocessed version of cocoa. Both can benefit your health, but it's best to stick to either the raw version, cacao, or a chocolate product that has a high chocolate liquor content. Raw cacao can take some getting used to. It tastes a little different than cocoa products and can be slightly bitter.
Health Properties of Cacao
Raw cacao can be easily incorporated into any diet for an extra boost of antioxidants. In its purest form, it is an antioxidant powerhouse containing 40x the antioxidants of blueberries. By adding raw cacao to your morning smoothie, oatmeal, or cereal, you can benefit from its natural energetic properties, giving you a spike in mental alertness and focus.
What you may not know is that Cacao is also very high in calcium and is the highest plant-based source of iron. It’s full of magnesium for a healthy heart and brain. So don’t feel so bad next time you have a chocolate craving, just be sure to select high-quality chocolate ( 75% cacao and up).
Indigenous tribes have long used the cacao tree to cure common ailments. The leaves of the cacao tree are commonly used as a heart tonic and diuretic. The seeds can be toasted and combined with the tree’s bark to be used in brews to treat asthma. Additionally, the oil from the seeds (more commonly known as cocoa butter), is used as a laxative and turned into lotions to treat mild skin conditions.
BENEFITS OF COCOA BUTTER
1. INTENSE HYDRATION
Cocoa butter has fantastic moisturising qualities as it is rich in essential fatty acids that nourish and protect the skin.
The butter is able to deliver deep, lasting hydration that doesn’t feel greasy or sticky, helping to keep your skin in its natural healthy balance.
2. IDEAL FOR SENSITIVE SKIN
This butter is one of the most stable fats known and has a reputation for being an excellent soothing ingredient for those with sensitive skin.
Cocoa butter is very well tolerated by most skin types as it is extremely non-reactive.
People with dry skin or eczema also need products that deliver lots of moisture to keep skin supple. Cocoa butter, with its intensive hydration properties, may be used to give skin a non-irritating moisture boost.
3. NATURAL ANTIOXIDANTS
Not only do the naturally occurring antioxidants in Cocoa butter keep the product fresher for longer, they also help to fight free radicals that can have a damaging effect on the skin.
When environmental factors such as traffic pollution and cigarette smoke make contact with the skin they can spawn free radicals which are known to cause premature ageing of the skin. Antioxidants are proven to help protect the skin from free radical damage and help to keep your skin looking youthful and healthy.
NATIVILIS COCOA BUTTER SKIN CARE
When it comes to selecting a Cocoa butter skin care product for you and your family, we believe that it’s vitally important to consider how the ingredients are sourced.
Many high street personal care products that contain Cocoa butter are also loaded with chemical nasties such as parabens, mineral oils and drying alcohol.
This means that although the Cocoa butter may offer some moisturising properties to these products, its benefits may be cancelled out by the cocktail of harsh, drying chemicals.
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Name: Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free (Theobroma cacao) Skin Natural Moisturizer Replenishing skin's moisture protecting your skin improving elasticity – Copaiba properties
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Scientific name: Theobroma cacao
- Source of Raw Material: Amazonian Rainforest - Brazil
- Batch Number: AMO 358 - 001/092021
- Part Used of the plant: Seed
- Extraction Date: 22/09/2021
- Production Process: Cold extraction - Activated Carbon Filtering
- Number of analysis: 301/21
- Preservatives: Absent
- Shelf life: 24 Months Solvent
- Extraction: Absent
- Traceability: Guaranteed
- Origin of the Vegetable Ingredients: Wildcrafted
- Country of Origin: Brazil
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Appearance: Solid cream-coloured butter
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Texture: Smooth, soft butter.
- Scent: Unscented
- Approximate Melting Point: 33°C (91.4°F)
- Solubility: Oil
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Major Compounds: Compared with many fats, cocoa butter has a very simple fatty acid composition being largely composed of palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), and a much lower level of linoleic acid (C18:2).
(See the Certification of Analysis)
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- STORAGE: Should be stored tightly sealed, protected from light and heat.
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SAFETY HEALTH: Product harmless, for cosmetic use only. Not suitable for human consumption.
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Directions for use:
- Open the container of Cocoa Butter so that it is ready for application.
- Wash your hands very well with soap and water, for a couple of minutes.
- Dip one finger into the Cocoa Butter, take some, and apply in your face/ hair and body.
- Rinse fingers again before closing jar.
- Remember not to put your fingers back into glass jar after touching any other surface.
- In summary , Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free (Theobroma cacao) is VERY CONCENTRATED and 100% PURE , so if you want to enrich any other product you need only 3 teaspoon (tsp) Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free (Theobroma cacao) and it is capable to enrich 300ml of any other natural product for Face, Hair and Body , so 1 teaspoon for each 100ml)
- Note: 1ml = 25 drops / 1 teaspoon (tsp) = 5 grams = 5ml.
- Another directions for use would be , remove the black cap and put the glass jar In a double boiler or microwave, gradually melting the Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free , making sure to regularly stir the mixture. If you want , you can mixed it adding 10 drops of : Nativilis Copaiba and/or Nativilis Brazilian Frankincense and/or Nativilis 07 Virgin Amazonian Rainforest Oils.
- Once melted, keep in the fridge until semi-solid—about 15- 20 minutes.
For each skin/hair session , 1 teaspoon (tsp) of Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free is perfect. - Be sure to use a clean scoop/spoon in lieu of your fingers to prevent bacteria from forming.
- Note: 1ml = 25 drops / 1 teaspoon (tsp) = 5 grams = 5ml.
- In summary , only 3 teaspoon (tsp) of the Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free is capable to natural enriched 300ml of any natural Anti Signs Serum / Moisturizing creams in a 5% Dosage (1 teaspoon for each 100ml)
More options of use:
One option is to simply purchase a glass jar of Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free and apply it to your tresses in lieu of your regular conditioner after shampooing. You only need a small amount (1 teaspoon a bit more or less depending on the length of your hair) to do the trick, just make sure your mane is damp—not soaking wet—so it can absorb properly.
Providing you didn’t use too much product, you can keep it on as a leave-in conditioner treatment. You can even opt to sleep with a towel on your head and rinse out in the morning.
While Nativilis Amazonian Cocoa Butter Raw Unscented Fragrance Free can certainly stand up on its own, mixing it with other oils and butters can be beneficial for those with extremely damaged, thirsty locks. Again, if your hair is super-fine, you’re going to want to opt for the basic route as to not weigh it down.
Glass is a well-used material that can be recycled and has great environmental benefits. Besides the obvious danger plastic puts humans in, through its destruction of our eco-system, plastic itself can be harmful to humans. The raw materials and chemicals used to produce plastic packaging have been shown to transfer from the packaging into the products themselves over time.
REFERENCES
1. Dillinger T.L., Barriga P., Escárcega S., Jimenez M., Salazar Lowe D., Grivetti L.E. Food of the gods: Cure for humanity? A cultural history of the medicinal and ritual use of chocolate. J. Nutr. 2000;130:2057S–2072S. [PubMed] [Google Scholar]
2. Tomaru M., Takano H., Osakabe N., Yasuda A., Inoue K., Yanagisawa R., Ohwatari T., Uematsu H. Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice. Nutrition. 2007;23:351–355. doi: 10.1016/j.nut.2007.01.007. [PubMed] [CrossRef] [Google Scholar]
3. Hurst W.J., Krake S.H., Bergmeier S.C., Payne M.J., Miller K.B., Stuart D.A. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. Chem. Cent. J. 2011;5:53. doi: 10.1186/1752-153X-5-53. [PMC free article] [PubMed] [CrossRef] [Google Scholar]
