RUMI SKIN FAQ
01. How do I use tallow?
Tallow is a topical skin care balm that is safe to directly apply on the skin. Tallow is so versatile it can be used for cuts, scrapes, acne, dry chapped skin, sunburns, burns, rashes, aftershave, wrinkles, beard balm and more. It can also be used for stretch marks (pregnancy included), nipple cream for breastfeeding moms, and safe for baby skin to repair diaper rashes or skin irritants.
02. Will Tallow clog my pores or cause breakouts?
Our whipped tallow is formulated to be non-comedogenic, meaning it won't clog your pores. Its natural composition closely resembles the oils of human skin, which helps it to absorb easily and support a balanced complexion.
03. Is whipped tallow suitable for all skin types?
Yes, our Tallow is suitable for all skin types including sensitive and acne-prone skin. It’s gentle and natural, providing deep moisturization without causing irritation.
04. Herbal Infused vs. Essential Oil?
Tallow can be infused many ways either by herbs or essential oils. Our company has chosen to refrain from infusing our products with essential oils because of the large ratio of plants required in the extraction method needed to create them. We choose to infuse our tallow with herbs that are organically grown free from pesticides, fertilizers, and herbicides. Our herbs add powerful nutritional benefits and are a more sustainable route for adding therapeutic value to our products. For example, It takes about 75 lemons to create one 15ml vial of essential oil and it takes a lemon tree six years to bear fruit and six months for lemons to mature. (Source doTERRA)
05. How does Tallow compare to plant-based moisturizers?
There are essentially two types of fat: saturated and unsaturated. Saturated fats, like butter, tallow, and coconut oil, are solid at low temperatures. Unsaturated fats are liquid at low temperatures and come in two sub-types: monounsaturated (e.g. olive oil, macadamia oil) and polyunsaturated (e.g. hemp, rapeseed, sunflower, and flaxseed). It’s this last sub-type of fats that are highly chemically unstable. Unlike the more stable saturated fats, they have an incomplete hydrogen bond, which means they oxidize—combine with oxygen when exposed to heat and light—very easily.