This is an extremely advantageous and effective combination. With the news reporting the inability of antibiotics to combat infections, such as MSRA, and fears of viruses like bird flu, this is also a timely combination.
Oregano, like many herbs, is a common item in the kitchen and seemingly a simple herb. What is surprising is the medicinal value of some of these common and "simple" herbs.
Research on Oregano has been ongoing for over fifty years. Ironically, this is about the same time that the usage of anti-biotics really began to take off. Oregano has proven effective against bacteria, fungus, and parasites without being subject to the resistance that anti-biotics are when facing many types of disease.
With the advent of widespread antibiotic usage in the late 1940s, doctors began to vanquish the bacterial germ diseases that had ravaged mankind since ancient times. By the 1960s such ancient enemies as diphtheria, scarlet fever, syphilis, bubonic plague and tuberculosis were easily treatable with modern antibiotics. Yet by the 1990s, antibiotics were no longer hailed as the miracle they had seemed just 40 years earlier. By the 1990s many bacteria had developed a resistance to most antibiotics. Widespread overuse of antibiotics also seemed to promote the development of fungal infections.
Oregano usage for the treatment of a broad range of conditions has been in place since the ancient Greeks. There oregano was used along a broad range of purposes to preserve food, open wounds, lung disorders, poisoning and more. Modern science has verified the broad-spectrum antimicrobial activity of oregano oil. Recommended use of oregano has continued up from the Greeks. Medieval Europeans used wild oregano to prevent milk spoilage. In the 1600s British herbalists promoted oregano as the ideal treatment for head colds.
Mr. Peter Josling
Recognized as an international expert on the properties of garlic and allicin, he is a leading authority on the medicinal benefits of garlic and garlic derived compounds. He has written several books and many articles and edited and published clinical papers regarding garlic and allicin. He is also responsible for a significant He offers advice and clinical data to people and institutions around the world. Peter is trained as a Chemist, graduating from Nottingham University as an Analytical Chemist. He worked for a Horticultural Government Research station and was responsible for all routine assays and interpretation of results for several research projects. He has worked in the health food industry for the last 15 years following a career in the pharmaceutical industry and medical publishing.
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