Essential Oils for Ingestion

There are so many misconceptions regarding the use of essential oils, which is why I’ve been working on safety so hard. They are unregulated, and there are many untrained individuals who are using them in ways that can be more harmful than not, and encouraging others to do the same. I get it – people are wanting to make the best choices for themselves and their family, and they want others to take part .

Essential Oils and Shelf Life

Has anyone ever told you that the highest quality of certified essential oils will never go bad? That they can actually reverse the aging process? I have. Too many times. I would love the opportunity to go back in time. To see what things were like, to try to understand why people chose certain paths and made the decisions they did. It would help me understand humanity a little better. Alas, I am not .

Ingredient: Cinnamon (Leaf and Bark)

“Cinnamon” Family: Lauraceae Genus: Cinnamomum verum Description of leaf oil aroma: warm and spicy with a hint of bitterness and harshness Description of bark oil aroma: warm, spicy and sweet Cinnamon is a small evergreen tree native to Sri Lanka whose inner bark is used to make the cinnamon we use for spices. They grow up to 10–15 metres tall and have ovate-oblong leaves. Their flowers are arranged in panicles with a greenish color .