Parabens vs. Leuconostoc Radish Root Ferment
The chemical ingredient: Parabens
Explanation: "Most people are familiar with Parabens. All kinds of products from skin care to hand soap to household cleansers list 'paraben free' on their labels, but not many people know what they actually do. Parabens are used to preserve formulas and prevent mould, and can keep products stable for anywhere from two to five years."
The natural option: Leuconostoc radish root ferment
Why it works: "The same bacteria that keeps fermented foods safe to eat makes this an excellent, completely natural preservative. It guarantees a shelf life of at least 12 months, and has none of the potential health risks like endocrine disruption and reproductive toxicity that parabens have."