Download Aromatherapy: Therapy basics by Helen McGuinness PDF

By Helen McGuinness

This moment variation of the middle textual content Aromatherapy - treatment fundamentals comprises new info and lines, which mirror the alterations in attractiveness and remedy classes. a top quality color part is usually now incorporated. The textual content covers all of the underpinning wisdom and past for college kids learning this remedy. It offers a variety of projects, definitions and actions to make sure scholars achieve a radical figuring out of the topic. themes comprise: -The value of study -Data on forty crucial oils -Aromachemistry -Aromatherapy case stories -The body structure of Aromatherapy -Aromatherapy therapeutic massage suggestions

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28 The Extraction of an Essential Oil Adulteration of Essential Oils Unfortunately, due to the widespread popularity of essential oils, there is an increased practice of adulteration. An adulterant is an impurity accidentally or deliberately introduced into a product, rendering it of inferior quality. If an aromatherapist buys and uses sub-standard or adulterated products, they run the risk of not only minimising the efficacy of their treatment, but also of provoking potentially negative reactions from their clients.

23 Aromatherapy: Therapy Basics Second Edition The nature of essential oils is therefore complex as they exhibit the following various characteristics: ❃ Highly concentrated when extracted from the raw material, an essential oil can become 100 times more concentrated. ❃ Highly aromatic the individual aroma of the essential oil becomes more defined after being extracted from the plant. ❃ Highly volatile they evaporate quickly on contact with the air. g. rose). g. blue chamomile). ❃ Insoluble in water they will only dissolve in alcohols, fats, oils and waxes.

In the UK, farmers must join a recognised organic association and the UK Soil Association is the most well 30 The Extraction of an Essential Oil known. Organic farming and food processing are regulated by EU law, which requires that any food labelled as organic must have been produced and processed according to the standards laid down in the EU Organic Regulation No 2092/92. This is implemented in the UK by the United Kingdom Register of Organic Food Standards (UKROFS), which controls and monitors the organic certification bodies.

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