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7 Skin Healing Benefits of Red Pam Oil and Oat Milk

Updated: Mar 3, 2023

Alone, Red Palm Oil and Oat Milk provide nourishing and moisturizing nutrients for your skin. Combining the two provides, both, the needed protection and repair for damaged and sensitive skin.

Rich in carotenoids, unrefined Red palm oil is mildly processed or cold pressed, allowing it to retain its beneficial components. It is derived from the fruit of the oil palm tree, primarily the African

palm Elaeis guineensis. Carotenoids like ᵝ-carotene and lycopene, in Red palm oil, are linked to studies that show they help prevent Vitamin A deficiency associated with skin and eye diseases (Benade, A.J., 2003).

Red palm oil’s antioxidant components are comprised of vitamin E isomers (tocopherols and tocotrienols) and phytosterols. These isomers have been found to have anti-cancerous and antithrombotic properties. The vitamin E oils in Red palm also help to boost your immune system. Your skin functions normally, fights toxins and is protected with the integration of Red palm oil into your beauty regimen.

Oats have amazing anti-inflammatory properties. The mild pH of oat milk cools down the inflamed skin that may have formed due to an infection, rash or external irritant; causing dry skin.

Oats help to reduce existing and the formation of Acne. It possesses antibacterial benefits. With its Zinc content, oats can shrink acne by discouraging bacteria build up in infected hair follicles. Now, its anti-inflammatory properties step in to shrink the size of the infection; and the vitamin E of the Red palm oil shows up with its immune boosting abilities - providing the support your skin needs to repair and heal your acne abrasions.

Loaded with saponins, oats are able to remove blackheads from your skin. Saponins are chemical compounds in plants that can be beneficial to human health. The saponins in oats are anti-carcinogenic, anti-oxidative, anti-tumor, antiviral and anti-hepatic. It’s no wonder oats can draw out blackheads and cleanse the once clogged pores, leaving your skin smooth and flame-free.

Oats are very well known to reduce the itchiness of extremely dry skin. Generally, you begin to

itch when your skin experiences unfavorable fluctuations in its pH level. Oats not only reduce inflammation but they also protect the skin from further skin irritants by helping your skin retain and draw in additional moisture from the environment.

Oats naturally exfoliate your skin. As the oat milk absorbs into your skin, the chemical properties of the oats attract and draw out dead particles of your skin and skin cells. This leaves new, healthy skin that will help you form and maintain a youthful glow.

Red palm oil’s carotenoids have been shown to increase the melanin production in human skin cells (Smit, N., 2004). Smit’s study showed that there was a significant increase in the melanin production and skin pigmentation after human skin cells were treated with palm fruit carotenoids. The study also showed reduced DNA damage from sunlight (UV) exposure. Red palm oil improves your skin pigment while protecting you from UV radiation.

Oat milk and Red palm oil are two main ingredients of Wholesome Healing’s Organic Oat Milk and Herb skincare line. Your skin’s health is vital to your overall well-being. It must be properly cared for and Wholesome Healing makes it simple. Our Organic Oat Milk & Herb Face and Body Cream works to repair the skin, moisturize it and prevent further damage. With oils, including Vanilla, Rose Absolute, and Bergamot and Milk Thistle, Liam Adair formulated his cream to gently detox your skin while adding nutrients like Vitamins A, E and F - with UV protection - and the power to fight acne, reverse psoriasis while reducing your pain and inflammation. Shop Wholesome Healing's Facial and Body Cream Today!


Leiden University Medical Centre Smit N., et al (2004)

Benadé, A. J. (2003) “A place for palm fruit oil to eliminate vitamin A deficiency.” Asia Pac. J. Clin. Nutr. 12: 369–372.

Kritchevsky, D. (2000) “Impact of red palm oil on human nutrition and health.” Food Nutr. Bull. 21: 182–188

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