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Macadamia Nut Oil
similar composition to the human skin for unique
lubricating and emollient properties
With Macadamia Nut Oil in its LL Regeneration Liposome Emulsion and Seide Hair Care products, Annemarie Borlind of Germany once again pushes natural skin care beyond what "unnatural" can do to improve the health and appearance of your skin and hair.
The following article gives some idea of how Annemarie Borlind of Germany uses this unique oil to help insure its natural beauty products, natural cosmetics and natural skincare items are the highest quality in the world, natural or "unnatural".
Macadamia Nut Oil
There was a great deal of excitement in the cosmetic industry at the end of the 1980s with the discovery of the unique compatibility of macadamia nut oil with the human skin. The oil, obtained from the nuts of the macadamia tree, contains a high concentration of palmitoleic acid, and is very similar to mink oil and to the sebum of human skin. No other known plant oil has a similar composition.
Macadamia trees were originally native to Madagascar and Australia. Called "kindal-kindal" by the aborigines who ate the nuts for hundreds of years before outsiders settled the continent, they are named for a scientist from Scotland, Dr. John Macadam, who enthusiastically wrote about the fine flavor of the nut while living in Australia during the first half of the 19th century.
Macadamia trees grow from 50 to 60 feet high and have long, narrow leaves and long clusters of pink or white flowers. The round, hard-shelled nuts grow in clusters and are covered with husks that split when they are ripe.
The macadamia has the hardest shell of any nut. Macadamia trees are very free from diseases and from damage by insects or animals. Outside of Australia, no part of the tree, not even the nut, is eaten by wildlife.
The macadamia tree grows best in volcanic soil. Hawaii was the ideal location for macadamias, where the evergreen was introduced in 1878. Today, macadamias are the third largest crop in Hawaii. The island of Hawaii, known as the Big Island, provides 99% of the Hawaiian macadamias and 95% of the world supply.
Macadamias are extremely costly to harvest because there is no real season when all the nuts are ripe - they ripen anywhere from late spring to November. In addition, the only way to tell if nuts are truly ripe is that they drop from the trees. This creates problems. Mechanical harvesters can scoop up the nuts from the ground where it's level. However, where the ground is uneven harvest must be done by hand - a slow and costly method. In some areas, the growers attach heavy netting under the tree branches. Ripe nuts, like children on a playground slide, roll down the net and drop into collection bins.
Today, macadamias are known worldwide for their exquisite and delicate flavor. While most are eaten whole, others are used in candy, ice cream or baked goods. And, increasingly throughout the 1990s, in high quality beauty care items and hair care products.
© Borlind of Germany, Inc. 2007
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