Strawberry Lip Balm – Naturally Flavoured

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SLS FREE | PARABEN FREE | VEGAN | GLUTEN FREE | 10g

Loaded with organic coconut oil and refined organic shea butter, our convenient lip balm tins are a more natural way to treat your lips. Free from any artificial perfumes or irritating additives, we use only natural essential oils to add the various subtle flavours to our lip balm. Best of all, a little goes a long way as the smallest application provides lasting softness and moisture.

$3.95

Key Ingredients

ORGANIC COCONUT OIL
Renowned as one of the best natural moisturizers out there, studies have shown coconut oil works to repair the skin’s moisture barrier, while helping to retain water within. Unique among vegetable based oils, virgin coconut oil contains a high amount of medium chain fatty acids, which break down on contact with the skin, allowing for deeper moisture penetration.

ORGANIC COCOA BUTTER
Organically grown on the Theobroma cacao tree, the butter is extracted from the fruiting body of the plant, everyone’s favourite cocoa bean. It helps to enhance the flexibility while reducing the degeneration of skin cells.

Ingredients
Ingredients/Ingrédients: Beeswax, Ricinus communis (Castor) Seed Oil, Hydrogenated Castor Oil, Copernica cerifera (Carnauba) Wax, Butyrospermum parkii (Organic Shea) Butter, Citrus sinensis (Sweet Orange) Oil, Prunus dulcis (Sweet Almond) Nut Oil, Cocos nucifera (Organic Coconut) Oil, Tocopherol (Vitamin E), Organic Honey, Caprylic/Capric Triglycerides, Lanolin, Cannabis sativa Seed Oil

Research
Israel, M. O. (2014). Effects of Topical and Dietary Use of Shea Butter on Animals. American Journal of Life Sciences AJLS, 2(5), 303.

Evangelista, M. T., Abad-Casintahan, F., & Lopez-Villafuerte, L. (2013). The effect of topical virgin coconut oil on SCORAD index, transepidermal water loss, and skin capacitance in mild to moderate pediatric atopic dermatitis: A randomized, double-blind, clinical trial. International Journal of Dermatology Int J Dermatol, 53(1), 100-108.

Esfahlan, A. J., Jamei, R., & Esfahlan, R. J. (2010). The importance of almond (Prunus amygdalus L.) and its by-products. Food Chemistry, 120(2), 349-360.

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