February 12, 2024 • 52 mins
Discover the transformative power of prebiotics in your beauty regimen as Radeq from Radeq Labs and I, Shannon, unveil the secrets of sugaring and skin care that will redefine your approach to hair removal. My own educational evolution, fueled by an unquenchable curiosity for the science behind cosmetology, has led to this moment where traditional ingredients take a backseat to innovative skin-nurturing solutions. Embark on a journey that began in the simplicity of a home kitchen and has now expanded to the impressive scale of a fully operational factory, where quality and innovation reign supreme.
Sustainability isn't just a buzzword; it's a commitment. It's woven into the fabric of the beauty industry transformation we're discussing today. Dive into the fragrant world of rose water production, where eco-conscious methods like solar and wind energy are not only possible but celebrated. But the real star of the show? The skin's microbiome. Once an overlooked player, we now recognize its critical role in our overall health. Radeq's insights into this delicate ecosystem and how it interacts with hair removal practices are nothing short of revolutionary.
The finale of our session is a revelation about the future of skincare, where prebiotics and postbiotics emerge as the heroes of the beauty world. Forget harsh treatments; this new wave of products, including a groundbreaking sugaring line, is all about harmony with our body's natural defenses. Imagine a hair removal experience that's less about the pain and more about the gain—healthier skin, a balanced microbiome, and an overall better outcome. Join us for a conversation that will not only enlighten but may just change the way you care for your skin forever.
If you’ve connected with or been inspired by this episode in any way, leave us a review and let us know your biggest takeaway - I’d love to hear how you embrace Sugaring For All!! And while you've got your phone out, make sure to follow us on Instagram @Love2Sugar.
If you are interested in learning more about Radeq Lab's Premium Prebiotic Sugar Line of products, you can find them at www.radeqlab.us.
If you are interested in our business planner you can find the SugarBoss Planner here --->https://www.lulu.com/spotlight/love2sugar
The link to our Monthly SugarBiz Blueprint: https://www.love2sugar.com/offers/cMhp76LA/checkout
Cheers to your Sweet Success!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back to this special episode of the Sugar
Show.
I'm your host, shannon, theSugar Mama, and, as you know, I
love to bring you each monthpodcasts that just either
inspire me or make my heart feelbetter or make my business work
stronger, or maybe even bringmy technique to the next level,
(00:23):
and I love to share all of mycolleagues with all of you.
And so this podcast is a gamechanger and it is my honor to
introduce you to my colleague,roddick from Roddick Labs.
I was introduced to Roddickfrom a very dear friend of mine,
a dear colleague in ourindustry, and I did not realize
(00:46):
how much I was going to learn inthis last year.
You haven't seen much of me onsocial media because I have
actually been a student thiswhole year.
I have learned more about notonly the science of sugar and
how it's made and how it worksand the temperament and other
things that can be used in sugarbesides the ingredients that
(01:09):
we're used to, but I've alsolearned about how things are
done, maybe differently indifferent areas.
I have learned how to change myskills up a little bit just to
make sure that what I'm doing isthe best for my clients.
But the one thing that I had noidea that I would study up on
(01:31):
was science and the microbiome,because, to be really honest, I
really thought the microbiomewas all in your gut, which is
why this mama has been takingprobiotics, prebiotics,
tribiotics, postbiotics all thebiotics.
That's what I've been doing inthese last few years to try to
get my gut health right.
I had no idea about skinmicrobiome.
(01:54):
I had no idea what it meant,why we should worry about it
with hair removal.
In these last few trade showsthat I've been to, I've listened
to industry experts speak aboutthe skin microbiome as it
relates to acne and facialhealth, and I have been schooled
on the skin microbiome as itrelates to hair removal.
So we have lots of amazingthings in store for you.
(02:18):
This next year is going to be acontinuation of all of my
learning, but honestly, it hasbecome the beginning of a
beautiful friendship, aninternational friendship that
has really just changed my lifeand it is going to change yours.
So it is my honor to introduceyou, like I said, to Radak from
Radak Labs, out of theNetherlands.
(02:38):
He is a Polish man and I'velearned so much about Europe I
didn't even know where some ofthese countries were.
But we have laughed and we havelearned and we have spent a lot
of really great time togetherand I am very excited to have
you listen to this next episode,so spend some time with us.
(02:58):
Welcome to this sugar show.
I'm Shannon O'Brien, bodysugaring expert and licensed
esthetician, who's taken my ownskincare business from zero to
multiple six figures and hashelped over 3000 students learn
how to do the same.
Now let me tell you it wasn'tall that long ago that I lacked
the time, budget and knowledgeneeded to grow my small business
(03:18):
as a body sugaring pro.
If we were to press rewind,you'd see the many failed
attempts and lessons learnedthat have helped me build the
profitable business that I havetoday, one that runs on its own
and gives me the lifestyle andfreedom that I only used to
dream of.
I created the sugar show tohand you my secrets and give you
the simple, step by stepstrategies to help you do the
(03:41):
same.
So if you're a cosmetologist oresthetician or wax professional
who's looking to fill yourbooks, make more money in your
business and enjoy greaterbalance between your work and
home life, you are in the rightplace.
Let's dive in.
Welcome to the United States.
(04:11):
Radhik, it is exciting to haveyou here.
Speaker 2 (04:14):
It's very exciting for me.
It's my first time in theUnited States, so yeah, I'm
super excited to see a countryin finally met you face by face.
Speaker 1 (04:26):
Yes, we have only been doing this virtually, yeah
yeah, and for months.
It's been really great to get toknow you and to get to know
your line, and I can't wait togo to the Netherlands myself
personally to watch how it allgoes down.
But thank you so much forspending so much time with me in
these last months to reallyhelp me to be a student and
(04:47):
understand that there's so muchmore to sugaring than what we've
just been teaching here.
So I do want to back up.
So, radhik, when I have thesugar show.
We have a section of the sugarepisodes of the sugar show
called the sweet success stories, and you are like one of the
ultimate sweet success storiesso, and you have a different
(05:10):
journey than many of us havebeen on.
So I'd like to take it way backand start with how you actually
got into beauty.
Speaker 2 (05:22):
That was kind of coincident because I didn't know
in which direction I would liketo go with my education.
So I tried to apply forpsychology, but it was not very
successful.
So I decided to go forcosmetology, which is a bit
higher level in Poland asschools for aestheticians,
(05:44):
because in cosmetology you canlearn a bit more about the
beauty treatments and cosmetics.
You can learn also about thebeauty industry, how the
formulators work, how the beautyindustry work, more about the
dermatology.
Speaker 1 (06:03):
So in Europe you actually go to university for
four years.
Speaker 2 (06:09):
Not in every country.
In Poland it exists.
It's three years plus two years, so it depends on your choice.
There are many ways to choosethe schools, and the schools
have different rules.
Speaker 1 (06:22):
So you went to.
You didn't just get 600 hoursin cosmetology and decide to
whip up some sugar in yourkitchen.
You really spent the time tounderstand the science and the
industry as a whole for years.
Speaker 2 (06:38):
Yeah, and you know, from the beginning I tried to
mix my own creams in the kitchen.
So in the first year I alreadystarted to buying the raw
materials and mixing my owncreams for friends, myself.
Speaker 1 (06:51):
So yeah, Because you took classes in raw materials
and understanding the sciencebehind how things work.
Speaker 2 (06:57):
Yes, about the raw materials, about the formulation
, chemistry.
So yes, it was part of myeducation and during this
education process I was invitedfor sugaring training, sugaring
training with the sugar pastefrom North Africa.
(07:17):
So it was kind of training withthe old fashion sugaring
technique.
Speaker 1 (07:24):
Right.
How is it different than whatwe do now?
Speaker 2 (07:27):
It is much different because in the old, the old
fashion sugaring technique youuse very hard sugar paste and
you need to prepare the sugarpaste in your hand.
So you need to smash the sugarfor five, ten minutes in your
hands to make it warmer, withoutgloves.
And the sugar is changing theconsistency, getting more golden
(07:52):
, okay, yeah, and then you startto work by small pieces.
Speaker 1 (07:58):
And they use their thumbs right, they push the
paste with their, with theirhands.
Speaker 2 (08:02):
Yes, yes, some of them.
Yes, I was also teaching itwith normal just a finger.
So I applied the sugar, similaras we are doing, but without
gloves and with the rightpreparation, the sugar paste.
So it was much different.
Of course, we didn't use anypowder and the gloves.
Yeah, it was very traditional.
(08:24):
You know, it was good to knowit was very traditional.
It's beautiful.
The sugaring is very old andtraditional methods of hair
removal in Africa.
So, yeah, it was good to seethis.
Speaker 1 (08:39):
At what point did you say I want to make sugar, I
want to formulate sugar paste.
Speaker 2 (08:46):
The first day on this training was not very
successful.
I was very irritated and mad onthe sugar, why it's so sticky.
Speaker 1 (08:55):
It's not working well and you know Sounds like all of
my students and even me in thebeginning, but next day I am
stubborn.
Speaker 2 (09:05):
Yes, I need to try it again and again and again.
Then I found out I can do itbetter myself and I start to
melting my own sugar, of coursein small scale, in own kitchen.
And it was not alwayssuccessful.
Sometimes the sugar was bad,sometimes good, but I was every
(09:25):
few weeks coming back to it.
You know very stubborn.
And, yeah, I want to do it, doit better, sure.
So after several tests andtrials I finally make the sugar
which was more softer, and Irecognized I can still do it
even quicker and don't use somuch power in your hand.
(09:47):
So then I was so motivated thatI should go further with this
process and I show the sugarpaste which I made to my teacher
in the school.
She was like, also excited, andI started doing more and more.
Some of my colleagues which aredoing sugaring also was buying
the sugar from me, and later onI decided I should create a
(10:10):
serious business with this.
And this is how it goes, youknow.
Later on was long journey tocreate finally proper factory.
But that was the decision thatI should create from this
serious business, because maybeit's my future.
Speaker 1 (10:27):
Sure, so now you have an entire factory.
How many formulation versionsof sugar have you created that
are actual?
True, not just the mess ups,but how many formulations would
you say that you've created overtime?
Speaker 2 (10:42):
So first of all, I should say that, from the story
which I just explained, it'salready 15 years, so during this
15 years I start manufacturingthe sugar paste not only for my
brand, but also for other brands.
It's the way.
In total, we have between 30,40 recipes of sugar paste.
(11:05):
I should count it exactly, butwe are still creating new
sugaring recipes and sorry.
Speaker 1 (11:15):
No, it's good, it's so cute because Sugaring recipes
.
Speaker 2 (11:19):
No recipes.
Recipes.
Speaker 1 (11:20):
I love it because that.
Speaker 2 (11:22):
No, don't use it.
Speaker 1 (11:23):
No, it's good.
It's good Because you know, Imean, I don't speak.
How many languages do you speak?
Speaker 2 (11:29):
Three, three, three, four, three languages.
Speaker 1 (11:32):
I speak one A little Spanish if I need to get by on
the taxi or something, butthat's it.
So the fact that you speak sucha beautiful English is amazing,
and the fact that you sayrecipe different just actually
makes my heart happy.
Speaker 2 (11:46):
So Okay, okay.
Speaker 1 (11:47):
If I can teach you a few things along the way.
Speaker 2 (11:49):
It's all good, thank you, okay.
Speaker 1 (11:50):
See, that's the educator part of me.
I have to teach you how to saythings right.
It's all good, and so you'vedone 30 to 50 different styles.
You have grown from justmanufacturing a small amount of
pace to an entire factory.
It's exciting.
Speaker 2 (12:08):
It was my goal, you know, to do it proper, in proper
way.
I didn't want to be just, youknow, kind of garage a guy who's
just cooking a sugar on somesmall scale.
I spent a lot of years forsugaring.
All my adult life I spent forsugaring, to promote the
(12:31):
sugaring.
So my goal was to do it thisproper, proper way.
Speaker 1 (12:37):
And you know so much about the chemistry and how,
because you studied itextensively in school, so you
understand how to create theseproducts and how they work
together and to try new thingsinstead of just the same way
that we all do it.
You really have stepped up andjust brought new things to the
(12:58):
mix, which I think is going tobe really fun for me to continue
to learn about, and it's notjust oh, let's add some
aromatherapy to the blend, youknow you really have.
It's really thoughtful, andwe're going to cover that in
just a little minute.
So your success throughoutEurope is mind blowing, actually
(13:20):
, how quickly it's happened.
How many countries?
I have two questions how manycountries are you in throughout
Europe, and which of thosecountries is like the best at
sugar?
Like they?
Just that's, all they do issugar.
So how many countries would yousay?
Speaker 2 (13:40):
We are active in almost all European countries in
different scale.
In some countries we have justfew clients which are ordering
through our web shop.
In some countries we have ourown distributors.
In some countries we haveprivate label partners which are
(14:00):
very strong.
So we are active in most of theEuropean countries.
But in Europe is one countrywhich is very special about
sugar and it is Finland.
Finland, Amazing, amazing.
The small country in NorthEurope is number one in sugaring
(14:22):
in European Union.
Speaker 1 (14:24):
Really.
Speaker 2 (14:24):
Definitely.
Speaker 1 (14:25):
And you were telling me they teach it in schools,
like they have bought on sugarin Finland.
Speaker 2 (14:30):
Everyone sugars.
Yes, a long ago I just cameback from Finland and during the
training the girls told me youwill have now difficulties to
find somebody who is doingwaxing in Helsinki.
Helsinki is capital city ofFinland, so I was really
surprised how far, how quick thesugaring spread in Finland and
(14:54):
most of the schools in Finlandfor estheticians are teaching
the sugaring, which is not verycommon in Europe.
We still need to promote it asmanufacturers, brand owners, the
sugaring to the estheticians.
It's not very common to teachthe sugaring automatically in
(15:14):
the school program.
Speaker 1 (15:18):
And what I have come to understand by spending time
with you and doing a littleresearch is the quality of the
products that and theingredients that you use.
In the Netherlands is verystrict and you're very
particular about the ingredientsthat you use, which is probably
why Finland loves your productsso much and why we're going to
love your products so much.
But talk about the quality ofthose products and how you know
(15:42):
you're not just throwing somesugar in a pot and eating it up,
but really the thought thatgoes behind the strictness of
your.
Speaker 2 (15:50):
Yes, you know, in general the European rules are
quite strict comparing to therest of the world and, yeah, we
need to keep the rules and I'mhappy to do it because it
protects my quality of theproducts.
And there are also other smallfactors which which really
(16:13):
protect the quality, like thatyou keep the same supplier of
the sugar.
You know the sugar fromdifferent suppliers can have
different sugar particles.
It can be more tick sugar, amore fine one, and that really
can change the final product.
It depends which sugar you use.
(16:35):
We decide to cooperate with ournearby company which produces
its own sugar.
It's made in the Netherlands,so we really take care to don't
use the raw materials which aremade in China or in Asia.
So far it's nothing bad to useChinese products, but I mean the
(17:00):
aspect of the transportationand the safety for the delivery
in all time, because we workwith original local suppliers.
It really protects our qualityand delivers time to the
customers.
Speaker 1 (17:18):
You have one product in particular that I want to
touch on for a moment.
On that note, we're going totalk about it a little more in
advance later, but the rosewater.
Talk about how you make therose water, without giving up
your recipes, of course, buttalk about the rose water
because you've shared that withme and we've been spending some
time understanding this product.
Speaker 2 (17:37):
The rose water is a very special product and not all
manufacturers produce the rosewater as we do.
Because rose water can beproduced also from dried rose
petals, we decide to use onlyfresh ones.
But, honestly, netherlands arenot located in the best climate
(18:02):
to grow their rose, which givesthem a lot of essential oils and
the nutrition substances.
There are a few regions inEurope, in South Europe, which
are doing this the best and Itravel myself to a few
distillery companies whichproduce rose oil and I choose
(18:25):
the best one and we work withthem as a subcontractor and they
do.
Once a year, when their rosesare ready, they take their
petals and directly fresh petalsthey cooked and produce for us
the rose water.
Then the rose water comes toour factory and is mixed with
(18:47):
the prebiotics and postbiotics.
Speaker 1 (18:50):
And we're going to get to that what all that means
in just a minute.
Speaker 2 (18:54):
But the most important fact is that we are
manufacturing, that our rosewater is manufactured from fresh
rose petals, because you canfind a lot of rose waters which
are made from dried rose petals.
Speaker 1 (19:08):
Or even synthetic fragrance.
Speaker 2 (19:10):
Oh yeah, or just there is a few percent of rose
water in the rest of normalfiltrated water.
Of course here is.
We are not adding at all extrawater, so here is just the rose
water plus the rest of theactive ingredients.
Speaker 1 (19:30):
All of your products you create, you make at your
manufacturing facility.
Speaker 2 (19:34):
Yes, yes, yes, and I developed them myself.
Speaker 1 (19:38):
I want to talk, share with the audience about your
manufacturing facility, becauseI think it will make people love
you even more than they'realready starting to do.
Talk about your manufacturingfacility as it relates to being
environmentally friendly,because it's not just some
building that you threw somemachines in.
You've really taken care evendown to the building that you
(19:59):
create these products in.
Talk about your building.
Speaker 2 (20:01):
Yes, that's very important, Especially in the
Netherlands, because we reallytake care to protect environment
and reduce usage of theelectricity and we are doing
this.
We are doing this because weare using the solar panels in
our factory, so all the roof iswith the solar panels and we
(20:24):
have a contract with the energysupplier which deliver us 100%
electrical energy from wind, soit's green energy.
And the fact the process it'smade from the green energy
they're melting process of thesugar paste that's super
(20:45):
important for us.
Speaker 1 (20:46):
So your ingredients inside the bottles are beautiful
and green and organic andspecial, and even the building
that they're made in is specialas well.
I just think it's been fun toreally learn about not only you
but your company and how strongyou all do your work.
Let's get down to talking aboutthe products, because when I
(21:13):
was introduced to your company,I thought, oh great, some guy
from the Netherlands making apaste wants to come to the
United States.
Then you sent me a sample boxof all of your products and my
mind was blown.
In fact, I brought my otheremployees into the room and I
(21:34):
said look at this, it gets allthe hairs.
The products are amazing.
I mean I couldn't stop talkingabout it.
And that's when we started tospend time together and you
really educated me on what elseis available with sugaring,
because I have been teachingsugar now since 2010.
And our online school has beenhere since 2014.
(21:56):
And in all of that time therewas so many ingredients I had no
idea would be of benefit to bein paste and pre and post
products that, like I said, Ikind of put down my teacher hat
and picked up my pen and startedto take notes and be a student
and it's really, really beenfascinating.
So I talked about in theintroduction to you about the
(22:19):
microbiome and I really thoughtit was just taking a probiotic
to make your gut healthy.
I had no idea that it wouldhave anything to do with hair
removal and just hearing youexplain it and explain why we
should be just really concernedabout it is something that I'm
(22:40):
really excited to share with theaudience.
But let's go back to how you,when you were formulating these
products, what made you thinkabout keeping the microbiome
happy?
Like, how did that come about?
When you were creating all this, you could have just made a
regular sugar and produced it.
What made you want to do moreresearch?
Speaker 2 (23:00):
And we were doing this for years.
We started doing verytraditional sugar paste, so
water lemon sugar.
We were doing this years, foryears, and I know that the
market of sugaring is growingand I know that I should find
(23:21):
something very special,something which is not looking
good just on the label likemarketing goal, something which
will really improve the sugaringprocess, which will improve for
clients and also for sugariesto use less energy in your hand
(23:41):
muscles to make it processeasier.
And I was testing, I was makinga lot of tests.
You know I was trying to makethe sugar paste more effective,
more gentle to the skin, so Iwas melting, melting, melting
and melting the sugar.
Many of this test was not verysuccessful, so you know it was
(24:05):
waste of the product.
But this is how it is.
You know.
You search, you search andfinally I tried to combine
prebiotics, which is inulin, andinulin behave kind of similar
to the sugar in the process, butit's not a sugar.
(24:27):
And I also was working on toreduce the irritation risk of
the lemon or the citric acid insugar paste and that's how I
find out the gluconolactone andinulin and chakry extract.
(24:49):
I was working on how to combineof these ingredients, how to
make the sugar paste in thelower temperature to protect the
ingredients.
And that's how came our premiumprebiotic sugaring line.
We started testing it.
I sent it also to my bestclients for tests and we find
(25:11):
out that the sugar behavesreally different.
It's less sticky but in thesame way it's catching the hairs
very good.
Some clients are calling methat the skin reaction is
different, that the customers donot have any more the histamine
reaction, that the redness ismuch lower on the skin.
(25:34):
So I was so excited and I wasreally working hard to make
these consistencies, improvethem and make them perfect.
And it takes a few years, andnow we are launching the line
here with you.
It's exciting.
Speaker 1 (25:49):
OK, so we need to go back a little bit as well and
get a little more basic.
What is the microbiome on theskin?
Explain in easy terms how tomaybe think about it.
Speaker 2 (26:04):
You can explain it in many ways.
You can use analogy to imagine,but the goal for it is to make
sure that the ingredients are isto understand that our skin
will be never fully free of thebacteria.
It's super important.
(26:25):
We cannot be fully sanitary,you know, disinfected.
The skin is alive and we needto cooperate our body cooperate
with bacteria.
You just need to accept it.
Speaker 1 (26:40):
Of course.
I think when people realize wehave bacteria on our skin, it
kind of freaks them out a littlebit and then we realize that
it's actually good for us Someare not good and most are good.
Speaker 2 (26:50):
Of course.
Speaker 1 (26:51):
And we all have them.
Speaker 2 (26:53):
Of course, and this is how it's science go.
You know that we start toaccept the, how it is.
We accept the microbe in ourstomachs, in our belly, so now
we need to accept that thebacteria are alive and helping
our skin to keep it healthy.
Yes, not only in many ways, Ishould say, because the
(27:19):
microbiome cooperate with ourimmune system.
This is not science fiction,this is the fact, proven fact.
The microbiome, healthymicrobiome, protect against
infection.
So the liar of the friendlybacteria which are everywhere
(27:41):
are creating kind of film on ourskin.
So when the aggressive bacteriaare coming in our skin, the
friends are neutralizing the badbacteria.
So this is very importantprotections for our body,
because the skin is the biggestorgan of our body.
(28:01):
So the skin microbiome is alsosuper important for us.
And it's important tounderstand that all of us have
very unique type combination ofthose bacteria which create the
microbiome.
So you have different type ofmicrobiome, I have different
(28:22):
type of microbiome and that'sokay.
The most important that thereis a balance.
If there is.
If there is any problem withthe balance, then the skin
condition can go worse.
And it's also important tounderstand that the microbiome
is completely different in fewbody parts, like intimate area
(28:47):
fits our hands and armpits.
Speaker 1 (28:50):
Okay.
Speaker 2 (28:55):
That's interesting what I will say now.
Do you know?
Sweating process is verynatural for our body.
All of us are sweating, huh.
Sure, when we sweat, afterfirst minutes there is no
(29:15):
usually there is no anyunpleasant odor Because normally
our sweat is kind of neutral.
Okay, depends what we eat, ofcourse, but in general, later on
the bacteria are start toeating this, what produced our
(29:37):
bodies on the sweat and thisstart to produce.
These bacteria start to producethis odor.
So a healthy back microbiomeand modification of the
microbiome can also change thebody odor.
(29:59):
So there is a lot of functions.
Some of bacteria are producingsome nutrition substances on our
skin.
So when you modify themicrobiome you can improve
hydration of the skin.
We still don't know everythingNow.
(30:24):
It's plenty of research andscience are digging deeper and
deeper into skin microbiome andchecking what it's doing to our
body and how we can manipulateto being better health in
general.
Speaker 1 (30:44):
Sure.
So I would venture to guessthat aggressive hair removal
techniques that have been usedin the past to pilotares, waxing
things like that Not so greatfor the microbiome.
Of course, every aggression iswhat makes it happy when done
(31:04):
properly.
Speaker 2 (31:06):
True.
In general, any aggression onthe skin, especially with high
temperature, can affectnegatively our skin microbiome.
So when you use waxing with ahigh temperature synthetic
raisins, it's definitely damageour skin microbiome.
(31:31):
When you use sugaring, we needto be very honest and clear.
Probably sugaring is also a bitnegatively affect on the skin
microbiome Of course less thanwaxing because here is much
lower temperature and the sugaris not killing the bacteria by
(31:53):
itself, but still it is kind ofexfoliation and the strong
exfoliation can negativelyaffect the microbiome.
In our case, using in theformula inulin, we are
nutritioning the skin microbiomeand helping to restore the film
(32:16):
after sugaring.
Speaker 1 (32:17):
Okay, so let's stop there, Because inalyn is a
prebiotic.
Yes, so let's talk about what aprebiotic is before you start
diving into the science-y stuff.
What is a prebiotic in its mostsimple explanation?
Speaker 2 (32:35):
Prebiotic, the substances which are feeding the
microbiome.
Speaker 1 (32:40):
So we feed the skin with the prebiotic ingredients?
Yes, probiotics are.
Speaker 2 (32:49):
The bacteria which build the microbiome.
Speaker 1 (32:51):
So good bacteria that we're adding into the skin to
just build that microbiome sothat it's strong and healthy.
So we nourish it, we protect it.
Speaker 2 (33:02):
Yes, yes, yes, exactly.
But the probiotics are not verycommon used in cosmetics now,
because the probiotics should bealive.
So, like you have in yogurt inthe food market, so the yogurt
is kept in the free in lowertemperature.
When you add the existingbacteria to the cream, let's say
(33:28):
your serum, it will start toferment after a few days or
weeks.
So you cannot do it, especiallythat we, as manufacturers, we
need to prove that cosmetics arefree from the aggressive
bacteria like Echoli and thatthe cosmetics have a low level
(33:53):
of general bacteria.
Speaker 1 (33:55):
Okay, how do you keep the good bacteria stable in
these products?
So the product contains Becausewe don't keep them in the
fridge.
Speaker 2 (34:05):
No, no, but we are not using probiotics, we are
using prebiotics, and that'svery important because often you
can get misunderstandingbetween the prebiotics,
probiotics and postbiotics.
So we are using prebiotics, sothe substances which are feeding
the microbiome and protectingthe skin microbiome.
(34:27):
So the prebiotic is feeding theprobiotics which are alive and
are existing on our skin.
And we are using alsopostbiotics which are
deactivated bacteria which arealso very nutritious for our
(34:48):
skin microbiome and it's proventhat postbiotics can modify the
skin microbiome to be morehealthy and protect our skin.
Speaker 1 (35:03):
So for those of you whose heads are spinning right
now because you're prebiotics,postbiotics if you are a sugar
pro, that's been doing this fora really long time.
The ingredients are fascinating.
We're going to go over eachproduct, but what I want you to
know in the audience is thatRoddick has put together a line
(35:24):
that is nourishing the skin.
It is not causing damage to theskin, especially when done the
right way, and these productsare going to nourish the skin.
You'll slide the hair out ofhealthy skin so you'll get
better results every time, andyou're going to finish the
treatment with products thatwill continue to nourish the
skin for a long time to come.
(35:45):
They come in for maintenance,they get their skin nourished
and then everything is happierface, bikini, arms, legs,
eyebrows, whatever it is.
It's the idea of using theseprebiotics to nourish the skin
and provide just a really happyhair removal experience that I
(36:07):
didn't even realize we needed tohave.
I just thought we'd put sugaron lemon sugar and water.
It was natural, yay us.
It was better than wax, and nowI realize that there is just so
much more to it.
So what I'd like to do is goover the products.
Speaker 2 (36:25):
I would add something Shannon here important because
it's important to understandthat the inulin, which is
prebiotic and is feeding ourmicrobiome, have much more
functions than only prebiotic.
We find out and we are firstcompany in the world which use
inulin in the sugar paste.
(36:46):
It's not only to protect andfeed our microbiome, the inulin
authentic and effectivelyimprove the consistency of sugar
paste.
Speaker 1 (36:58):
Okay so let's talk, paste chemistry, let's do it, I
love this part this is the goodscience stuff, paste chemistry.
So you don't just putprebiotics into the product just
to make it healthy and happyfor the skin.
You also do it to improve thepaste, which I'm happy about as
(37:20):
a practitioner, that my handsfeel better, my results are
better, but the paste actuallyjust really does work better for
me in my hands.
So inulin that you keepreferring to is actually derived
from what From chicory.
Speaker 2 (37:37):
roots From chicory roots.
Speaker 1 (37:38):
Yes, okay, from chicory root and then there's
also chicory, so there's twodifferent things from chicory.
Explain that a little bit.
Speaker 2 (37:47):
So we are using inulin which is, as we say,
produced from chicory roots, butalso we are using chicory
extract, which is extracted abit different way than inulin
and it has also very effectiveprebiotic function.
It's chicory extract is moreused in our formula for typical
(38:12):
active ingredients as activeingredients, nutritional
ingredients, and inulin also isvery effective and important
prebiotic, but it's also used toimprove the consistency and the
structure of the sugar paste.
Speaker 1 (38:27):
So what does without giving away your recipes?
What does inulin actually do tothe paste to make it that much
better?
Speaker 2 (38:38):
It's making the paste a bit less sticky so you can
apply, you can work with theeven more soft sugar paste
without having any problems withremoving the paste from the
skin.
You know the problem.
Sometimes you would like to usethe most soft sugar paste as
(38:59):
possible because then you useless energy in your muscles.
You're doing this quickly, sothe treatment is very effective.
But if you choose too softsugar paste there is a risk that
you will stuck on the skinespecially for beginners and you
will not be able to remove thesugar paste.
With the inulin we reallyimprove the behavior of the
(39:24):
sugar paste on the skin.
So even the sugar paste is verysoft.
You can smoothly and effectivework on the skin.
Speaker 1 (39:32):
I really noticed a difference.
I noticed that you can use thatpaste so soft and so much
thinner and it doesn't fallapart.
It stays in the hand, it slidesout and takes all of the hairs
out.
That was the first thing that Inoticed about your paste was I
didn't need much.
A little goes a long way.
I can do a whole Brazilian witha small I don't know ping pong
(39:56):
ball size of sugar, but what isit doing?
That's different, thatingredient that's making the
paste actually get all the hairsout in the first pass.
That was the biggest shock thatI had is after the mold, when
we do our light flick, even withthe softest paste.
First of all, my clientsweren't upset because it hurt.
(40:17):
It didn't hurt going on, itdidn't hurt going coming off,
but all of the hairs were gone.
That's what blew my mind.
I didn't have to go over thearea more than once.
How did you make that magichappen?
Speaker 2 (40:31):
Oh, you know, I need to be careful to don't tell too
much.
But in general there is otherfactor.
Normally, doing traditionalsugar paste, you are using
citric acid or lemon juice.
Lemon juice contains a lot ofcitric acid, so in the fact both
ways are very similar.
(40:51):
So citric acid or lemon juiceis the same function.
Citric acid or lemon juice isused in sugaring manufacturing
process to break the connectionin sucrose molecule into glucose
and fructose molecule.
So again, the sugar moleculecontains two different molecules
(41:18):
, fructose and glucose, and sobuild one molecule of the sugar
sucrose.
You can break the connectionwith a lower pH.
So that's the way it's addedlemon juice or citric acid and
high temperature.
That's the way the sugar pasteis not crystallizing and has so
(41:42):
flexible consistency.
We find out we can do it indifferent way.
We decide to use, for thisreason, gluconolactone, which is
natural antioxidant and is usedin skin care, even for very
sensitive skin with allergyreactions, and is really
(42:07):
soothing the skin.
We find out the gluconolactoneis effective and amazing
substituted to that citric acidand we combine it together and
after several tests we get avery stable, effective sugar
paste without adding the lemonjuice, which is nothing wrong.
(42:31):
You know we also manufactureyears with the lemon based sugar
paste.
It's okay.
We're just searching newsolutions to go a bit further,
to go higher, high level withthe skincare.
And that's the way we combineall of this ingredients with the
(42:52):
gluconolactyl.
Speaker 1 (42:53):
Yeah.
So one of my colleagues in theindustry is very wise with
oncology aesthetics and usingthe best products on the skin
for medically sensitive skin,and when I told her about the
ingredients that are in yourproducts she says, ah, it's
going to be so much more gentlefor those folks that have
sensitive skin, which I alwaysthought that sugar was just best
(43:16):
on everyone with sensitive skinand medically sensitive skin.
But this takes that to the nextlevel because the gentle
component of the gluconolactonewhich I had it took a while for
me to learn how to say that, soI feel for you on the recipe
thing, but in order that productis actually more, even more,
gentle and just takes it to thenext level.
(43:37):
So even clients that havereally sensitive skin maybe
consistently get histaminereactions or redness, even with
sugar.
This will soften it for them,and so my oncology estheticians
are very happy that you havecome out with this product
(43:58):
because it really takes thingsto the next level for those that
even can't.
Speaker 2 (44:02):
I'm happy to hear this.
I'm happy to hear this.
Yes, they're very happy.
Speaker 1 (44:05):
So there is a little picture in all of your marketing
on top of gluconolactone with alittle corn cob.
Talk about corn.
This is not corn.
Speaker 2 (44:16):
No, we are using the symbols to show our clients and
partners what is the origin ofthe raw materials.
So the gluconolactone it's thenatural antioxidant made from
corn and the gluconolactone isused in food industry and it's
(44:39):
complete natural.
So the raw materials most ofthe older raw materials are
eatable.
You can still taste the sugarpaste and nothing wrong with
this.
It's important to explain thegluconolactone it's made from
corn, but it's not mean thesugar paste contain corn.
(45:00):
It's the same analogy when youare adding sugar to your coffee,
you're not saying I drinkcoffee with beetroot.
Speaker 1 (45:10):
Okay.
Speaker 2 (45:11):
Are you adding to your coffee syrup, let's say
fructose glucose syrup?
It sometimes happens in thedrinks, in coke, in other soft
drinks.
It's not mean that the drinkcontain corn because it's just
produced using the raw materials, which is here corn.
Speaker 1 (45:31):
Okay, so sucrose is actually beetroot.
Speaker 2 (45:35):
Yes, yes, kind of.
It's not the same what we eat,but that's beetroot, okay,
gluconolactone it's made fromcorn Inulin and chicory extract
is made from chicory root.
Yes, that's all.
Water is filtrated by ourosmosis advanced filtration
(45:57):
system.
Speaker 1 (45:59):
Ruddick, I am again honored to have you here.
It's been an absolute joy forme to be a student of yours,
mostly because I didn't have anyidea that what I didn't know,
and even more than that, just Ididn't.
It's just so nice to be astudent and to understand what
(46:19):
else is out there and to youknow, I've been the teacher for
so long.
To put that hat down and grab apencil and start to learn
myself has been this phenomenal,and to put the paste in my hand
and see a better result.
I've been shivering for areally long time, ruddick, and
to get me to be impressed is ittakes a lot.
(46:41):
So thank you for, first of all,your wisdom and obviously now
our friendship, but also thankyou for coming to the United
States and really taking kind ofthat big leap across the water,
so to speak, to bring all ofthis to my students and the
audience and the Sugar Tribethat's here, because we have a
(47:02):
lot of really amazing sugaringpractitioners that will just
their minds will be blown whenthey try it.
So I am really thankful.
What made you finally say yes tothe US?
This is a big market.
This is, this is big.
This is a big thing for yoursweet success story.
You know you started in collegeand making this paste and that
(47:25):
led you to this beautifulmanufacturing facility in the
Netherlands.
You moved from Poland to theNetherlands to have this
beautiful space.
You've hired people.
You've really changed lives forpeople there in the Netherlands
.
Like I'm sure that some of yourfriends are like you're crazy
to go to the United States.
What made you say that this wasthe good next choice?
Speaker 2 (47:50):
Honestly, shannon, we didn't thought about going to
the US with our products.
You know it was not on our listof the goals.
But we start to receive a lotof requests from clients.
A lot of clients from US startto order in the sample sets.
(48:14):
We get very good reviews fromthem, feedback.
So it's in the fact push usthat we need to somehow be
active on this market.
Then we meet together eachother and when you show me your
training system, I was also veryimpressed how you can do it.
(48:34):
That's the way the option ofcooperation, together with your
teaching system, it's bringingus level higher and I believe
together we can really helppeople to scale them sugaring to
the different level.
Speaker 1 (48:54):
Yeah, you've actually kind of asked us to step it up
a notch too, and that's beenreally fun.
So we're completely overhaulingour training program to include
information about themicrobiome and the ingredients,
and we're really working hard todo that, which is why we came
here to New York of all theplaces Crazy.
I know.
(49:15):
It's been so fun your firsttime in the US and you came to.
New York and I get to fly out toNew York and spend some time
here.
It's been really fun spendingtime with you and I can't wait
to go to the Netherlands and seeit for myself, I'm really
excited, but really it's abouttaking things to the next level
and with the online courses, wecan promise consistent education
(49:36):
.
We will be hopefullytranslating this into other
languages, which will be soexciting.
We will do it and, as well, wewill really be able to educate.
We're going to work oneducating the educators, because
this is a new concept for allof us educators here in the US.
So we're going to be puttingtogether an educator program so
(49:57):
that educators can take theirskills up to the next level and
we can really start to providehere an even better experience
for our clients and everyonethat I've put this paste in
their hands.
All the sugar pros are askingme when are we going to get
started on this?
So it's happening now and Icould not be happier with you
(50:19):
and your team as our partners.
So thank you for being here.
Speaker 2 (50:22):
Thank you, shannon.
You're very warm Welcome Treatme here, so I'm very happy to be
here with you and many moretimes to come.
Yes, we will do.
Speaker 1 (50:35):
Because there is so much to learn, and thank you so,
sugar Tribe.
This is what it's all about ismaking sure that you continue to
be a student of your craft andmeet people who are amazing that
you never ever thought youwould meet, and really just this
is what it's all about isspreading the knowledge.
(50:56):
So I look forward to seeing youon the next episode, and we
will be doing many more withthis wizard of a man.
So have a great day and keep itsweet.
Speaker 2 (51:06):
Thank you.
Welcome back to this special episode of the Sugar
Show.
I'm your host, shannon, theSugar Mama, and, as you know, I
love to bring you each monthpodcasts that just either
inspire me or make my heart feelbetter or make my business work
stronger, or maybe even bringmy technique to the next level,
(00:23):
and I love to share all of mycolleagues with all of you.
And so this podcast is a gamechanger and it is my honor to
introduce you to my colleague,roddick from Roddick Labs.
I was introduced to Roddickfrom a very dear friend of mine,
a dear colleague in ourindustry, and I did not realize
(00:46):
how much I was going to learn inthis last year.
You haven't seen much of me onsocial media because I have
actually been a student thiswhole year.
I have learned more about notonly the science of sugar and
how it's made and how it worksand the temperament and other
things that can be used in sugarbesides the ingredients that
(01:09):
we're used to, but I've alsolearned about how things are
done, maybe differently indifferent areas.
I have learned how to change myskills up a little bit just to
make sure that what I'm doing isthe best for my clients.
But the one thing that I had noidea that I would study up on
(01:31):
was science and the microbiome,because, to be really honest, I
really thought the microbiomewas all in your gut, which is
why this mama has been takingprobiotics, prebiotics,
tribiotics, postbiotics all thebiotics.
That's what I've been doing inthese last few years to try to
get my gut health right.
I had no idea about skinmicrobiome.
(01:54):
I had no idea what it meant,why we should worry about it
with hair removal.
In these last few trade showsthat I've been to, I've listened
to industry experts speak aboutthe skin microbiome as it
relates to acne and facialhealth, and I have been schooled
on the skin microbiome as itrelates to hair removal.
So we have lots of amazingthings in store for you.
(02:18):
This next year is going to be acontinuation of all of my
learning, but honestly, it hasbecome the beginning of a
beautiful friendship, aninternational friendship that
has really just changed my lifeand it is going to change yours.
So it is my honor to introduceyou, like I said, to Radak from
Radak Labs, out of theNetherlands.
(02:38):
He is a Polish man and I'velearned so much about Europe I
didn't even know where some ofthese countries were.
But we have laughed and we havelearned and we have spent a lot
of really great time togetherand I am very excited to have
you listen to this next episode,so spend some time with us.
(02:58):
Welcome to this sugar show.
I'm Shannon O'Brien, bodysugaring expert and licensed
esthetician, who's taken my ownskincare business from zero to
multiple six figures and hashelped over 3000 students learn
how to do the same.
Now let me tell you it wasn'tall that long ago that I lacked
the time, budget and knowledgeneeded to grow my small business
(03:18):
as a body sugaring pro.
If we were to press rewind,you'd see the many failed
attempts and lessons learnedthat have helped me build the
profitable business that I havetoday, one that runs on its own
and gives me the lifestyle andfreedom that I only used to
dream of.
I created the sugar show tohand you my secrets and give you
the simple, step by stepstrategies to help you do the
(03:41):
same.
So if you're a cosmetologist oresthetician or wax professional
who's looking to fill yourbooks, make more money in your
business and enjoy greaterbalance between your work and
home life, you are in the rightplace.
Let's dive in.
Welcome to the United States.
(04:11):
Radhik, it is exciting to haveyou here.
Speaker 2 (04:14):
It's very exciting for me.
It's my first time in theUnited States, so yeah, I'm
super excited to see a countryin finally met you face by face.
Speaker 1 (04:26):
Yes, we have only been doing this virtually, yeah
yeah, and for months.
It's been really great to get toknow you and to get to know
your line, and I can't wait togo to the Netherlands myself
personally to watch how it allgoes down.
But thank you so much forspending so much time with me in
these last months to reallyhelp me to be a student and
(04:47):
understand that there's so muchmore to sugaring than what we've
just been teaching here.
So I do want to back up.
So, radhik, when I have thesugar show.
We have a section of the sugarepisodes of the sugar show
called the sweet success stories, and you are like one of the
ultimate sweet success storiesso, and you have a different
(05:10):
journey than many of us havebeen on.
So I'd like to take it way backand start with how you actually
got into beauty.
Speaker 2 (05:22):
That was kind of coincident because I didn't know
in which direction I would liketo go with my education.
So I tried to apply forpsychology, but it was not very
successful.
So I decided to go forcosmetology, which is a bit
higher level in Poland asschools for aestheticians,
(05:44):
because in cosmetology you canlearn a bit more about the
beauty treatments and cosmetics.
You can learn also about thebeauty industry, how the
formulators work, how the beautyindustry work, more about the
dermatology.
Speaker 1 (06:03):
So in Europe you actually go to university for
four years.
Speaker 2 (06:09):
Not in every country.
In Poland it exists.
It's three years plus two years, so it depends on your choice.
There are many ways to choosethe schools, and the schools
have different rules.
Speaker 1 (06:22):
So you went to.
You didn't just get 600 hoursin cosmetology and decide to
whip up some sugar in yourkitchen.
You really spent the time tounderstand the science and the
industry as a whole for years.
Speaker 2 (06:38):
Yeah, and you know, from the beginning I tried to
mix my own creams in the kitchen.
So in the first year I alreadystarted to buying the raw
materials and mixing my owncreams for friends, myself.
Speaker 1 (06:51):
So yeah, Because you took classes in raw materials
and understanding the sciencebehind how things work.
Speaker 2 (06:57):
Yes, about the raw materials, about the formulation
, chemistry.
So yes, it was part of myeducation and during this
education process I was invitedfor sugaring training, sugaring
training with the sugar pastefrom North Africa.
(07:17):
So it was kind of training withthe old fashion sugaring
technique.
Speaker 1 (07:24):
Right.
How is it different than whatwe do now?
Speaker 2 (07:27):
It is much different because in the old, the old
fashion sugaring technique youuse very hard sugar paste and
you need to prepare the sugarpaste in your hand.
So you need to smash the sugarfor five, ten minutes in your
hands to make it warmer, withoutgloves.
And the sugar is changing theconsistency, getting more golden
(07:52):
, okay, yeah, and then you startto work by small pieces.
Speaker 1 (07:58):
And they use their thumbs right, they push the
paste with their, with theirhands.
Speaker 2 (08:02):
Yes, yes, some of them.
Yes, I was also teaching itwith normal just a finger.
So I applied the sugar, similaras we are doing, but without
gloves and with the rightpreparation, the sugar paste.
So it was much different.
Of course, we didn't use anypowder and the gloves.
Yeah, it was very traditional.
(08:24):
You know, it was good to knowit was very traditional.
It's beautiful.
The sugaring is very old andtraditional methods of hair
removal in Africa.
So, yeah, it was good to seethis.
Speaker 1 (08:39):
At what point did you say I want to make sugar, I
want to formulate sugar paste.
Speaker 2 (08:46):
The first day on this training was not very
successful.
I was very irritated and mad onthe sugar, why it's so sticky.
Speaker 1 (08:55):
It's not working well and you know Sounds like all of
my students and even me in thebeginning, but next day I am
stubborn.
Speaker 2 (09:05):
Yes, I need to try it again and again and again.
Then I found out I can do itbetter myself and I start to
melting my own sugar, of coursein small scale, in own kitchen.
And it was not alwayssuccessful.
Sometimes the sugar was bad,sometimes good, but I was every
(09:25):
few weeks coming back to it.
You know very stubborn.
And, yeah, I want to do it, doit better, sure.
So after several tests andtrials I finally make the sugar
which was more softer, and Irecognized I can still do it
even quicker and don't use somuch power in your hand.
(09:47):
So then I was so motivated thatI should go further with this
process and I show the sugarpaste which I made to my teacher
in the school.
She was like, also excited, andI started doing more and more.
Some of my colleagues which aredoing sugaring also was buying
the sugar from me, and later onI decided I should create a
(10:10):
serious business with this.
And this is how it goes, youknow.
Later on was long journey tocreate finally proper factory.
But that was the decision thatI should create from this
serious business, because maybeit's my future.
Speaker 1 (10:27):
Sure, so now you have an entire factory.
How many formulation versionsof sugar have you created that
are actual?
True, not just the mess ups,but how many formulations would
you say that you've created overtime?
Speaker 2 (10:42):
So first of all, I should say that, from the story
which I just explained, it'salready 15 years, so during this
15 years I start manufacturingthe sugar paste not only for my
brand, but also for other brands.
It's the way.
In total, we have between 30,40 recipes of sugar paste.
(11:05):
I should count it exactly, butwe are still creating new
sugaring recipes and sorry.
Speaker 1 (11:15):
No, it's good, it's so cute because Sugaring recipes
.
Speaker 2 (11:19):
No recipes.
Recipes.
Speaker 1 (11:20):
I love it because that.
Speaker 2 (11:22):
No, don't use it.
Speaker 1 (11:23):
No, it's good.
It's good Because you know, Imean, I don't speak.
How many languages do you speak?
Speaker 2 (11:29):
Three, three, three, four, three languages.
Speaker 1 (11:32):
I speak one A little Spanish if I need to get by on
the taxi or something, butthat's it.
So the fact that you speak sucha beautiful English is amazing,
and the fact that you sayrecipe different just actually
makes my heart happy.
Speaker 2 (11:46):
So Okay, okay.
Speaker 1 (11:47):
If I can teach you a few things along the way.
Speaker 2 (11:49):
It's all good, thank you, okay.
Speaker 1 (11:50):
See, that's the educator part of me.
I have to teach you how to saythings right.
It's all good, and so you'vedone 30 to 50 different styles.
You have grown from justmanufacturing a small amount of
pace to an entire factory.
It's exciting.
Speaker 2 (12:08):
It was my goal, you know, to do it proper, in proper
way.
I didn't want to be just, youknow, kind of garage a guy who's
just cooking a sugar on somesmall scale.
I spent a lot of years forsugaring.
All my adult life I spent forsugaring, to promote the
(12:31):
sugaring.
So my goal was to do it thisproper, proper way.
Speaker 1 (12:37):
And you know so much about the chemistry and how,
because you studied itextensively in school, so you
understand how to create theseproducts and how they work
together and to try new thingsinstead of just the same way
that we all do it.
You really have stepped up andjust brought new things to the
(12:58):
mix, which I think is going tobe really fun for me to continue
to learn about, and it's notjust oh, let's add some
aromatherapy to the blend, youknow you really have.
It's really thoughtful, andwe're going to cover that in
just a little minute.
So your success throughoutEurope is mind blowing, actually
(13:20):
, how quickly it's happened.
How many countries?
I have two questions how manycountries are you in throughout
Europe, and which of thosecountries is like the best at
sugar?
Like they?
Just that's, all they do issugar.
So how many countries would yousay?
Speaker 2 (13:40):
We are active in almost all European countries in
different scale.
In some countries we have justfew clients which are ordering
through our web shop.
In some countries we have ourown distributors.
In some countries we haveprivate label partners which are
(14:00):
very strong.
So we are active in most of theEuropean countries.
But in Europe is one countrywhich is very special about
sugar and it is Finland.
Finland, Amazing, amazing.
The small country in NorthEurope is number one in sugaring
(14:22):
in European Union.
Speaker 1 (14:24):
Really.
Speaker 2 (14:24):
Definitely.
Speaker 1 (14:25):
And you were telling me they teach it in schools,
like they have bought on sugarin Finland.
Speaker 2 (14:30):
Everyone sugars.
Yes, a long ago I just cameback from Finland and during the
training the girls told me youwill have now difficulties to
find somebody who is doingwaxing in Helsinki.
Helsinki is capital city ofFinland, so I was really
surprised how far, how quick thesugaring spread in Finland and
(14:54):
most of the schools in Finlandfor estheticians are teaching
the sugaring, which is not verycommon in Europe.
We still need to promote it asmanufacturers, brand owners, the
sugaring to the estheticians.
It's not very common to teachthe sugaring automatically in
(15:14):
the school program.
Speaker 1 (15:18):
And what I have come to understand by spending time
with you and doing a littleresearch is the quality of the
products that and theingredients that you use.
In the Netherlands is verystrict and you're very
particular about the ingredientsthat you use, which is probably
why Finland loves your productsso much and why we're going to
love your products so much.
But talk about the quality ofthose products and how you know
(15:42):
you're not just throwing somesugar in a pot and eating it up,
but really the thought thatgoes behind the strictness of
your.
Speaker 2 (15:50):
Yes, you know, in general the European rules are
quite strict comparing to therest of the world and, yeah, we
need to keep the rules and I'mhappy to do it because it
protects my quality of theproducts.
And there are also other smallfactors which which really
(16:13):
protect the quality, like thatyou keep the same supplier of
the sugar.
You know the sugar fromdifferent suppliers can have
different sugar particles.
It can be more tick sugar, amore fine one, and that really
can change the final product.
It depends which sugar you use.
(16:35):
We decide to cooperate with ournearby company which produces
its own sugar.
It's made in the Netherlands,so we really take care to don't
use the raw materials which aremade in China or in Asia.
So far it's nothing bad to useChinese products, but I mean the
(17:00):
aspect of the transportationand the safety for the delivery
in all time, because we workwith original local suppliers.
It really protects our qualityand delivers time to the
customers.
Speaker 1 (17:18):
You have one product in particular that I want to
touch on for a moment.
On that note, we're going totalk about it a little more in
advance later, but the rosewater.
Talk about how you make therose water, without giving up
your recipes, of course, buttalk about the rose water
because you've shared that withme and we've been spending some
time understanding this product.
Speaker 2 (17:37):
The rose water is a very special product and not all
manufacturers produce the rosewater as we do.
Because rose water can beproduced also from dried rose
petals, we decide to use onlyfresh ones.
But, honestly, netherlands arenot located in the best climate
(18:02):
to grow their rose, which givesthem a lot of essential oils and
the nutrition substances.
There are a few regions inEurope, in South Europe, which
are doing this the best and Itravel myself to a few
distillery companies whichproduce rose oil and I choose
(18:25):
the best one and we work withthem as a subcontractor and they
do.
Once a year, when their rosesare ready, they take their
petals and directly fresh petalsthey cooked and produce for us
the rose water.
Then the rose water comes toour factory and is mixed with
(18:47):
the prebiotics and postbiotics.
Speaker 1 (18:50):
And we're going to get to that what all that means
in just a minute.
Speaker 2 (18:54):
But the most important fact is that we are
manufacturing, that our rosewater is manufactured from fresh
rose petals, because you canfind a lot of rose waters which
are made from dried rose petals.
Speaker 1 (19:08):
Or even synthetic fragrance.
Speaker 2 (19:10):
Oh yeah, or just there is a few percent of rose
water in the rest of normalfiltrated water.
Of course here is.
We are not adding at all extrawater, so here is just the rose
water plus the rest of theactive ingredients.
Speaker 1 (19:30):
All of your products you create, you make at your
manufacturing facility.
Speaker 2 (19:34):
Yes, yes, yes, and I developed them myself.
Speaker 1 (19:38):
I want to talk, share with the audience about your
manufacturing facility, becauseI think it will make people love
you even more than they'realready starting to do.
Talk about your manufacturingfacility as it relates to being
environmentally friendly,because it's not just some
building that you threw somemachines in.
You've really taken care evendown to the building that you
(19:59):
create these products in.
Talk about your building.
Speaker 2 (20:01):
Yes, that's very important, Especially in the
Netherlands, because we reallytake care to protect environment
and reduce usage of theelectricity and we are doing
this.
We are doing this because weare using the solar panels in
our factory, so all the roof iswith the solar panels and we
(20:24):
have a contract with the energysupplier which deliver us 100%
electrical energy from wind, soit's green energy.
And the fact the process it'smade from the green energy
they're melting process of thesugar paste that's super
(20:45):
important for us.
Speaker 1 (20:46):
So your ingredients inside the bottles are beautiful
and green and organic andspecial, and even the building
that they're made in is specialas well.
I just think it's been fun toreally learn about not only you
but your company and how strongyou all do your work.
Let's get down to talking aboutthe products, because when I
(21:13):
was introduced to your company,I thought, oh great, some guy
from the Netherlands making apaste wants to come to the
United States.
Then you sent me a sample boxof all of your products and my
mind was blown.
In fact, I brought my otheremployees into the room and I
(21:34):
said look at this, it gets allthe hairs.
The products are amazing.
I mean I couldn't stop talkingabout it.
And that's when we started tospend time together and you
really educated me on what elseis available with sugaring,
because I have been teachingsugar now since 2010.
And our online school has beenhere since 2014.
(21:56):
And in all of that time therewas so many ingredients I had no
idea would be of benefit to bein paste and pre and post
products that, like I said, Ikind of put down my teacher hat
and picked up my pen and startedto take notes and be a student
and it's really, really beenfascinating.
So I talked about in theintroduction to you about the
(22:19):
microbiome and I really thoughtit was just taking a probiotic
to make your gut healthy.
I had no idea that it wouldhave anything to do with hair
removal and just hearing youexplain it and explain why we
should be just really concernedabout it is something that I'm
(22:40):
really excited to share with theaudience.
But let's go back to how you,when you were formulating these
products, what made you thinkabout keeping the microbiome
happy?
Like, how did that come about?
When you were creating all this, you could have just made a
regular sugar and produced it.
What made you want to do moreresearch?
Speaker 2 (23:00):
And we were doing this for years.
We started doing verytraditional sugar paste, so
water lemon sugar.
We were doing this years, foryears, and I know that the
market of sugaring is growingand I know that I should find
(23:21):
something very special,something which is not looking
good just on the label likemarketing goal, something which
will really improve the sugaringprocess, which will improve for
clients and also for sugariesto use less energy in your hand
(23:41):
muscles to make it processeasier.
And I was testing, I was makinga lot of tests.
You know I was trying to makethe sugar paste more effective,
more gentle to the skin, so Iwas melting, melting, melting
and melting the sugar.
Many of this test was not verysuccessful, so you know it was
(24:05):
waste of the product.
But this is how it is.
You know.
You search, you search andfinally I tried to combine
prebiotics, which is inulin, andinulin behave kind of similar
to the sugar in the process, butit's not a sugar.
(24:27):
And I also was working on toreduce the irritation risk of
the lemon or the citric acid insugar paste and that's how I
find out the gluconolactone andinulin and chakry extract.
(24:49):
I was working on how to combineof these ingredients, how to
make the sugar paste in thelower temperature to protect the
ingredients.
And that's how came our premiumprebiotic sugaring line.
We started testing it.
I sent it also to my bestclients for tests and we find
(25:11):
out that the sugar behavesreally different.
It's less sticky but in thesame way it's catching the hairs
very good.
Some clients are calling methat the skin reaction is
different, that the customers donot have any more the histamine
reaction, that the redness ismuch lower on the skin.
(25:34):
So I was so excited and I wasreally working hard to make
these consistencies, improvethem and make them perfect.
And it takes a few years, andnow we are launching the line
here with you.
It's exciting.
Speaker 1 (25:49):
OK, so we need to go back a little bit as well and
get a little more basic.
What is the microbiome on theskin?
Explain in easy terms how tomaybe think about it.
Speaker 2 (26:04):
You can explain it in many ways.
You can use analogy to imagine,but the goal for it is to make
sure that the ingredients are isto understand that our skin
will be never fully free of thebacteria.
It's super important.
(26:25):
We cannot be fully sanitary,you know, disinfected.
The skin is alive and we needto cooperate our body cooperate
with bacteria.
You just need to accept it.
Speaker 1 (26:40):
Of course.
I think when people realize wehave bacteria on our skin, it
kind of freaks them out a littlebit and then we realize that
it's actually good for us Someare not good and most are good.
Speaker 2 (26:50):
Of course.
Speaker 1 (26:51):
And we all have them.
Speaker 2 (26:53):
Of course, and this is how it's science go.
You know that we start toaccept the, how it is.
We accept the microbe in ourstomachs, in our belly, so now
we need to accept that thebacteria are alive and helping
our skin to keep it healthy.
Yes, not only in many ways, Ishould say, because the
(27:19):
microbiome cooperate with ourimmune system.
This is not science fiction,this is the fact, proven fact.
The microbiome, healthymicrobiome, protect against
infection.
So the liar of the friendlybacteria which are everywhere
(27:41):
are creating kind of film on ourskin.
So when the aggressive bacteriaare coming in our skin, the
friends are neutralizing the badbacteria.
So this is very importantprotections for our body,
because the skin is the biggestorgan of our body.
(28:01):
So the skin microbiome is alsosuper important for us.
And it's important tounderstand that all of us have
very unique type combination ofthose bacteria which create the
microbiome.
So you have different type ofmicrobiome, I have different
(28:22):
type of microbiome and that'sokay.
The most important that thereis a balance.
If there is.
If there is any problem withthe balance, then the skin
condition can go worse.
And it's also important tounderstand that the microbiome
is completely different in fewbody parts, like intimate area
(28:47):
fits our hands and armpits.
Speaker 1 (28:50):
Okay.
Speaker 2 (28:55):
That's interesting what I will say now.
Do you know?
Sweating process is verynatural for our body.
All of us are sweating, huh.
Sure, when we sweat, afterfirst minutes there is no
(29:15):
usually there is no anyunpleasant odor Because normally
our sweat is kind of neutral.
Okay, depends what we eat, ofcourse, but in general, later on
the bacteria are start toeating this, what produced our
(29:37):
bodies on the sweat and thisstart to produce.
These bacteria start to producethis odor.
So a healthy back microbiomeand modification of the
microbiome can also change thebody odor.
(29:59):
So there is a lot of functions.
Some of bacteria are producingsome nutrition substances on our
skin.
So when you modify themicrobiome you can improve
hydration of the skin.
We still don't know everythingNow.
(30:24):
It's plenty of research andscience are digging deeper and
deeper into skin microbiome andchecking what it's doing to our
body and how we can manipulateto being better health in
general.
Speaker 1 (30:44):
Sure.
So I would venture to guessthat aggressive hair removal
techniques that have been usedin the past to pilotares, waxing
things like that Not so greatfor the microbiome.
Of course, every aggression iswhat makes it happy when done
(31:04):
properly.
Speaker 2 (31:06):
True.
In general, any aggression onthe skin, especially with high
temperature, can affectnegatively our skin microbiome.
So when you use waxing with ahigh temperature synthetic
raisins, it's definitely damageour skin microbiome.
(31:31):
When you use sugaring, we needto be very honest and clear.
Probably sugaring is also a bitnegatively affect on the skin
microbiome Of course less thanwaxing because here is much
lower temperature and the sugaris not killing the bacteria by
(31:53):
itself, but still it is kind ofexfoliation and the strong
exfoliation can negativelyaffect the microbiome.
In our case, using in theformula inulin, we are
nutritioning the skin microbiomeand helping to restore the film
(32:16):
after sugaring.
Speaker 1 (32:17):
Okay, so let's stop there, Because inalyn is a
prebiotic.
Yes, so let's talk about what aprebiotic is before you start
diving into the science-y stuff.
What is a prebiotic in its mostsimple explanation?
Speaker 2 (32:35):
Prebiotic, the substances which are feeding the
microbiome.
Speaker 1 (32:40):
So we feed the skin with the prebiotic ingredients?
Yes, probiotics are.
Speaker 2 (32:49):
The bacteria which build the microbiome.
Speaker 1 (32:51):
So good bacteria that we're adding into the skin to
just build that microbiome sothat it's strong and healthy.
So we nourish it, we protect it.
Speaker 2 (33:02):
Yes, yes, yes, exactly.
But the probiotics are not verycommon used in cosmetics now,
because the probiotics should bealive.
So, like you have in yogurt inthe food market, so the yogurt
is kept in the free in lowertemperature.
When you add the existingbacteria to the cream, let's say
(33:28):
your serum, it will start toferment after a few days or
weeks.
So you cannot do it, especiallythat we, as manufacturers, we
need to prove that cosmetics arefree from the aggressive
bacteria like Echoli and thatthe cosmetics have a low level
(33:53):
of general bacteria.
Speaker 1 (33:55):
Okay, how do you keep the good bacteria stable in
these products?
So the product contains Becausewe don't keep them in the
fridge.
Speaker 2 (34:05):
No, no, but we are not using probiotics, we are
using prebiotics, and that'svery important because often you
can get misunderstandingbetween the prebiotics,
probiotics and postbiotics.
So we are using prebiotics, sothe substances which are feeding
the microbiome and protectingthe skin microbiome.
(34:27):
So the prebiotic is feeding theprobiotics which are alive and
are existing on our skin.
And we are using alsopostbiotics which are
deactivated bacteria which arealso very nutritious for our
(34:48):
skin microbiome and it's proventhat postbiotics can modify the
skin microbiome to be morehealthy and protect our skin.
Speaker 1 (35:03):
So for those of you whose heads are spinning right
now because you're prebiotics,postbiotics if you are a sugar
pro, that's been doing this fora really long time.
The ingredients are fascinating.
We're going to go over eachproduct, but what I want you to
know in the audience is thatRoddick has put together a line
(35:24):
that is nourishing the skin.
It is not causing damage to theskin, especially when done the
right way, and these productsare going to nourish the skin.
You'll slide the hair out ofhealthy skin so you'll get
better results every time, andyou're going to finish the
treatment with products thatwill continue to nourish the
skin for a long time to come.
(35:45):
They come in for maintenance,they get their skin nourished
and then everything is happierface, bikini, arms, legs,
eyebrows, whatever it is.
It's the idea of using theseprebiotics to nourish the skin
and provide just a really happyhair removal experience that I
(36:07):
didn't even realize we needed tohave.
I just thought we'd put sugaron lemon sugar and water.
It was natural, yay us.
It was better than wax, and nowI realize that there is just so
much more to it.
So what I'd like to do is goover the products.
Speaker 2 (36:25):
I would add something Shannon here important because
it's important to understandthat the inulin, which is
prebiotic and is feeding ourmicrobiome, have much more
functions than only prebiotic.
We find out and we are firstcompany in the world which use
inulin in the sugar paste.
(36:46):
It's not only to protect andfeed our microbiome, the inulin
authentic and effectivelyimprove the consistency of sugar
paste.
Speaker 1 (36:58):
Okay so let's talk, paste chemistry, let's do it, I
love this part this is the goodscience stuff, paste chemistry.
So you don't just putprebiotics into the product just
to make it healthy and happyfor the skin.
You also do it to improve thepaste, which I'm happy about as
(37:20):
a practitioner, that my handsfeel better, my results are
better, but the paste actuallyjust really does work better for
me in my hands.
So inulin that you keepreferring to is actually derived
from what From chicory.
Speaker 2 (37:37):
roots From chicory roots.
Speaker 1 (37:38):
Yes, okay, from chicory root and then there's
also chicory, so there's twodifferent things from chicory.
Explain that a little bit.
Speaker 2 (37:47):
So we are using inulin which is, as we say,
produced from chicory roots, butalso we are using chicory
extract, which is extracted abit different way than inulin
and it has also very effectiveprebiotic function.
It's chicory extract is moreused in our formula for typical
(38:12):
active ingredients as activeingredients, nutritional
ingredients, and inulin also isvery effective and important
prebiotic, but it's also used toimprove the consistency and the
structure of the sugar paste.
Speaker 1 (38:27):
So what does without giving away your recipes?
What does inulin actually do tothe paste to make it that much
better?
Speaker 2 (38:38):
It's making the paste a bit less sticky so you can
apply, you can work with theeven more soft sugar paste
without having any problems withremoving the paste from the
skin.
You know the problem.
Sometimes you would like to usethe most soft sugar paste as
(38:59):
possible because then you useless energy in your muscles.
You're doing this quickly, sothe treatment is very effective.
But if you choose too softsugar paste there is a risk that
you will stuck on the skinespecially for beginners and you
will not be able to remove thesugar paste.
With the inulin we reallyimprove the behavior of the
(39:24):
sugar paste on the skin.
So even the sugar paste is verysoft.
You can smoothly and effectivework on the skin.
Speaker 1 (39:32):
I really noticed a difference.
I noticed that you can use thatpaste so soft and so much
thinner and it doesn't fallapart.
It stays in the hand, it slidesout and takes all of the hairs
out.
That was the first thing that Inoticed about your paste was I
didn't need much.
A little goes a long way.
I can do a whole Brazilian witha small I don't know ping pong
(39:56):
ball size of sugar, but what isit doing?
That's different, thatingredient that's making the
paste actually get all the hairsout in the first pass.
That was the biggest shock thatI had is after the mold, when
we do our light flick, even withthe softest paste.
First of all, my clientsweren't upset because it hurt.
(40:17):
It didn't hurt going on, itdidn't hurt going coming off,
but all of the hairs were gone.
That's what blew my mind.
I didn't have to go over thearea more than once.
How did you make that magichappen?
Speaker 2 (40:31):
Oh, you know, I need to be careful to don't tell too
much.
But in general there is otherfactor.
Normally, doing traditionalsugar paste, you are using
citric acid or lemon juice.
Lemon juice contains a lot ofcitric acid, so in the fact both
ways are very similar.
(40:51):
So citric acid or lemon juiceis the same function.
Citric acid or lemon juice isused in sugaring manufacturing
process to break the connectionin sucrose molecule into glucose
and fructose molecule.
So again, the sugar moleculecontains two different molecules
(41:18):
, fructose and glucose, and sobuild one molecule of the sugar
sucrose.
You can break the connectionwith a lower pH.
So that's the way it's addedlemon juice or citric acid and
high temperature.
That's the way the sugar pasteis not crystallizing and has so
(41:42):
flexible consistency.
We find out we can do it indifferent way.
We decide to use, for thisreason, gluconolactone, which is
natural antioxidant and is usedin skin care, even for very
sensitive skin with allergyreactions, and is really
(42:07):
soothing the skin.
We find out the gluconolactoneis effective and amazing
substituted to that citric acidand we combine it together and
after several tests we get avery stable, effective sugar
paste without adding the lemonjuice, which is nothing wrong.
(42:31):
You know we also manufactureyears with the lemon based sugar
paste.
It's okay.
We're just searching newsolutions to go a bit further,
to go higher, high level withthe skincare.
And that's the way we combineall of this ingredients with the
(42:52):
gluconolactyl.
Speaker 1 (42:53):
Yeah.
So one of my colleagues in theindustry is very wise with
oncology aesthetics and usingthe best products on the skin
for medically sensitive skin,and when I told her about the
ingredients that are in yourproducts she says, ah, it's
going to be so much more gentlefor those folks that have
sensitive skin, which I alwaysthought that sugar was just best
(43:16):
on everyone with sensitive skinand medically sensitive skin.
But this takes that to the nextlevel because the gentle
component of the gluconolactonewhich I had it took a while for
me to learn how to say that, soI feel for you on the recipe
thing, but in order that productis actually more, even more,
gentle and just takes it to thenext level.
(43:37):
So even clients that havereally sensitive skin maybe
consistently get histaminereactions or redness, even with
sugar.
This will soften it for them,and so my oncology estheticians
are very happy that you havecome out with this product
(43:58):
because it really takes thingsto the next level for those that
even can't.
Speaker 2 (44:02):
I'm happy to hear this.
I'm happy to hear this.
Yes, they're very happy.
Speaker 1 (44:05):
So there is a little picture in all of your marketing
on top of gluconolactone with alittle corn cob.
Talk about corn.
This is not corn.
Speaker 2 (44:16):
No, we are using the symbols to show our clients and
partners what is the origin ofthe raw materials.
So the gluconolactone it's thenatural antioxidant made from
corn and the gluconolactone isused in food industry and it's
(44:39):
complete natural.
So the raw materials most ofthe older raw materials are
eatable.
You can still taste the sugarpaste and nothing wrong with
this.
It's important to explain thegluconolactone it's made from
corn, but it's not mean thesugar paste contain corn.
(45:00):
It's the same analogy when youare adding sugar to your coffee,
you're not saying I drinkcoffee with beetroot.
Speaker 1 (45:10):
Okay.
Speaker 2 (45:11):
Are you adding to your coffee syrup, let's say
fructose glucose syrup?
It sometimes happens in thedrinks, in coke, in other soft
drinks.
It's not mean that the drinkcontain corn because it's just
produced using the raw materials, which is here corn.
Speaker 1 (45:31):
Okay, so sucrose is actually beetroot.
Speaker 2 (45:35):
Yes, yes, kind of.
It's not the same what we eat,but that's beetroot, okay,
gluconolactone it's made fromcorn Inulin and chicory extract
is made from chicory root.
Yes, that's all.
Water is filtrated by ourosmosis advanced filtration
(45:57):
system.
Speaker 1 (45:59):
Ruddick, I am again honored to have you here.
It's been an absolute joy forme to be a student of yours,
mostly because I didn't have anyidea that what I didn't know,
and even more than that, just Ididn't.
It's just so nice to be astudent and to understand what
(46:19):
else is out there and to youknow, I've been the teacher for
so long.
To put that hat down and grab apencil and start to learn
myself has been this phenomenal,and to put the paste in my hand
and see a better result.
I've been shivering for areally long time, ruddick, and
to get me to be impressed is ittakes a lot.
(46:41):
So thank you for, first of all,your wisdom and obviously now
our friendship, but also thankyou for coming to the United
States and really taking kind ofthat big leap across the water,
so to speak, to bring all ofthis to my students and the
audience and the Sugar Tribethat's here, because we have a
(47:02):
lot of really amazing sugaringpractitioners that will just
their minds will be blown whenthey try it.
So I am really thankful.
What made you finally say yes tothe US?
This is a big market.
This is, this is big.
This is a big thing for yoursweet success story.
You know you started in collegeand making this paste and that
(47:25):
led you to this beautifulmanufacturing facility in the
Netherlands.
You moved from Poland to theNetherlands to have this
beautiful space.
You've hired people.
You've really changed lives forpeople there in the Netherlands
.
Like I'm sure that some of yourfriends are like you're crazy
to go to the United States.
What made you say that this wasthe good next choice?
Speaker 2 (47:50):
Honestly, shannon, we didn't thought about going to
the US with our products.
You know it was not on our listof the goals.
But we start to receive a lotof requests from clients.
A lot of clients from US startto order in the sample sets.
(48:14):
We get very good reviews fromthem, feedback.
So it's in the fact push usthat we need to somehow be
active on this market.
Then we meet together eachother and when you show me your
training system, I was also veryimpressed how you can do it.
(48:34):
That's the way the option ofcooperation, together with your
teaching system, it's bringingus level higher and I believe
together we can really helppeople to scale them sugaring to
the different level.
Speaker 1 (48:54):
Yeah, you've actually kind of asked us to step it up
a notch too, and that's beenreally fun.
So we're completely overhaulingour training program to include
information about themicrobiome and the ingredients,
and we're really working hard todo that, which is why we came
here to New York of all theplaces Crazy.
I know.
(49:15):
It's been so fun your firsttime in the US and you came to.
New York and I get to fly out toNew York and spend some time
here.
It's been really fun spendingtime with you and I can't wait
to go to the Netherlands and seeit for myself, I'm really
excited, but really it's abouttaking things to the next level
and with the online courses, wecan promise consistent education
(49:36):
.
We will be hopefullytranslating this into other
languages, which will be soexciting.
We will do it and, as well, wewill really be able to educate.
We're going to work oneducating the educators, because
this is a new concept for allof us educators here in the US.
So we're going to be puttingtogether an educator program so
(49:57):
that educators can take theirskills up to the next level and
we can really start to providehere an even better experience
for our clients and everyonethat I've put this paste in
their hands.
All the sugar pros are askingme when are we going to get
started on this?
So it's happening now and Icould not be happier with you
(50:19):
and your team as our partners.
So thank you for being here.
Speaker 2 (50:22):
Thank you, shannon.
You're very warm Welcome Treatme here, so I'm very happy to be
here with you and many moretimes to come.
Yes, we will do.
Speaker 1 (50:35):
Because there is so much to learn, and thank you so,
sugar Tribe.
This is what it's all about ismaking sure that you continue to
be a student of your craft andmeet people who are amazing that
you never ever thought youwould meet, and really just this
is what it's all about isspreading the knowledge.
(50:56):
So I look forward to seeing youon the next episode, and we
will be doing many more withthis wizard of a man.
So have a great day and keep itsweet.
Speaker 2 (51:06):
Thank you.
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