WHAMISA Vegan Lip Balm is super moisturising and hydrating.
* Olea Europea (Olive) Fruit Oil, * Copernicia Cerifera (Carnauba) Wax, *Butyrospermum Parkii (Shea) Butter, Euphorbia Cerifera (Candelilla) Wax, Prunus Amygdalus Amara (Bitter Almond) Kernel Oil, Squalane, Hedera Helix (Ivy) Leaf(Stem Extract, * Punica Granatum Seed Oil, * Prunus Amygdalus Dulcis (Seet Almond) Oil, Pyrus Malus (Apple) Fruit Extract, * Hippophae Rhamnoides Fruit Oil, * Linum Usitatissimum (Linseed) Seed Oil, Jasminum Officinale (Jasmine) Flower Water, Vanilla Planifolia Fruit Extract, * Cannabis Sativa (Hemp) Seed Oil, * Salvia Hispanica Seed Oil, * Sesamum Indicum (Black Sesame) Seed Oil, * Plukenetia Volubillis Seed Oil, Astrocaryum Murumuru Seed Butter, * Magnifera Indica (Mango) Seed Butter, * Lactobacillus/Chrysanthemum Sinense Flower Ferment Filtrate, * Lactobacillus/Nelumbo Nucifera Flower Ferment Filtrate, * Lactobacillus/Taraxacum Officinale (Dandelion) Rhizome/Root Ferment Filtrate
WHAMISA IS LUXURIOUS KOREAN ORGANIC COSMETICS. The only cosmetics with the patented fermentation and no water added on the Czech market!!!
WHAMISA IS WATERLESS COSMETICS.
WHAT MAKES FERMENTED SKINCARE INGREDIENTS SPECIAL?
Fermented ingredients have a higher concentration of antioxidants and nutrients than non-fermented versions of the same ingredients. The fermentation process itself also produces additional skin-beneficial ingredients, such as amino acids and peptides. Additionally, fermentation helps break down the ingredients into more readily absorbed constituents, so the positive effects the ingredients have to offer are experienced more fully.
There’s also early but promising scientific evidence that some lactobacillus ferments help treat and prevent acne and rosacea. The mechanism by which this is achieved is still being explored, but the speculation is that this effect is due to a combination of the protective, “shielding” effect lactobacillus provides for skin cells, the antibacterial effect of bacteriocin produced by lactobacillus, and the anti-inflammatory effect of lactobacillus.