Do you want to boost your body’s immune system with herbs that can help fight against bacterial and viral infections?
Oregano and garlic are able to fight against influenza B, so it makes sense to use them whenever any virus is floating around.
Oregano
Oregano is not only fragrant, but it has potent antiviral properties from two antioxidant compounds carvacrol and thymol. Research shows that these compounds are responsible for oregano’s anti-fungal and antibacterial benefits.
Both carvacrol and thymol inhibit harmful bacteria that can potentially cause illness and infection. Oregano oil can be used as an anti-inflammatory painkiller, a cough treatment, a remedy for nail fungus, and has been reported to soothe psoriasis.
Thymol is also used as a pesticide because it does repel insects and is toxic to microorganisms. The US EPA has never recorded any adverse effects of thymol to humans or to the environment when it is used properly.
Oregano is used for skin conditions like acne, athlete’s foot, oily skin, dandruff, canker sores, warts, ringworm, rosacea, and psoriasis.
Oregano oil is also used topically as an insect repellent and helps with insect and spider bites, gum disease, toothaches, muscle pain, and varicose veins.
Oregano is high in vitamin K, which supports bone and blood health.
So do you use the raw herbs or the oil?
Oregano is often too pungent to eat raw, so fresh oregano is best used in the last 15 minutes of cooking. And, of course, fresh herbs are the best to use, if available.
Oils are always good herbal forms to use – they can be more concentrated without being too pungent.
Dried herbs are generally more potent and concentrated than fresh herbs, so you’ll need less – typically 3 times the amount of fresh herbs as dry. If a recipe calls for 1 tablespoon of fresh oregano, you’ll only need 1 teaspoon of dried.
Three teaspoons equals 1 tablespoon.
Garlic
Garlic has long been known as a home remedy for colds and the flu – and for scaring off vampires, too.
Garlic helps run-off a common cold because it has antibacterial and antiviral properties. Studies have shown that people who used a daily garlic supplement for 3 months had fewer colds than those using a placebo.
It can reduce your chances of catching a cold, and helps you recover faster.
The cold-fighting compound in garlic is allicin, which has antibacterial and anti-fungal properties. Allicin is what gives garlic its distinctive hot flavor.
To maximize the amount of allicin you consume at one time, chop or crush fresh garlic, and eat it raw. Cooking garlic destroys the allicin.
Remember that most all herbs are powerful, effective and strong, so use them sparingly. If you have any abnormal reactions, simply cut back or stop them all together pending your reaction.
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Disclaimer: This article is for informational purposes only, and is educational in nature. The FDA may not have evaluated some of the statements. This article is not intended to diagnose, treat, cure, or prevent any disease. Please discuss with your own, qualified health care provider before adding supplements or making any changes to your dietary program.
Before taking vitamins, consult your doctor; pre-existing medical conditions or medications you are taking can affect how your body responds to multivitamins.
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