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Suggested Use: For ideal results, generously apply NOW® Cocoa Butter Lotion to dry or chapped areas of the body in need of additional moisturizing protection.
Ingredients: De-ionized Water, Cocoa Butter, Sweet Almond Oil, Glyceryl Stearate, Emulsifying Wax, Abyssinica Seed Oil, Vegetable Glycerin, Cetyl Alcohol, Ceteareth-20, Glucose/Glucose Oxidase/Lactoperosidase (natural preservative), Stearic Acid (vegetable source), Soy Lecithin, d-alpha Tocopherol (Natural Vitamin E), Natural French Vanilla Fragrance, Organic Natural Cocoa, Cedar Bark Extract (natural preservative), Retinyl Palmitate (Vitamin A), d-Panthenol, Aloe Vera, Allantoin, Citric Acid, Grapefruit Seed Extract and Rhodiola rosea (Root) Extract.
Contains no added colors.
NOW does not test its personal care products on animals.
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From Tree to Bar...And Beyond: Cocoa |
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Cacao, better known as cocoa - Food of the Gods, divine food of the emperors, blessed by the Popes, on through the Europeans’ imperial quest for monopolies on mild drugs for high society, into respectability and common usage, and finally as candy – is the subject of both myth and science.
The history of cacao can be traced to Venezuela, where it is believed to have been first cultivated. The Olmec civilization of 3500 – 2500 years ago consumed it as a beverage and it was used by their warriors to fortify them during marches and in battle. From there the cacao tree and its fruit spread to the Mayans and Aztecs, who saw its value as a food. Additionally, it became so highly prized and valued that it was also used as currency.
The first European visitors to Central America were introduced to cacao as a drink prepared with toasted and ground cacao, a bit of maize, vanilla or chilies, and mixed with hot water. This concoction, although bitter, gave such a delightful buzz that in the 17th century the Swedish botanist Linnaeus first coined the phrase “food of the gods”, and thus the Latin name Theobroma. The 18th and 19th centuries saw the rise in popularity and use of cacao in Europe, along with the invention of processing techniques for cacao by those with names we are | | | | |
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