Oregano is a warming, aromatic herb with powerful healing and natural anti-biotic properties that is native to the Mediterranean, in the mountainous regions of Greece, Turkey and Italy. Oregano is commonly used on pizzas, pastas, grilled/roasted veggies, meat & fish, as well as in meat marinates and salad dressings.
Oil of Oregano is an extraordinarily powerful natural antibiotic, whose strong phenol anti-oxidants destroy pathogenic bacteria, viruses and yeasts. This herb is very rich in anti-oxidant phytochemical flavonoids and phenolic acids. It is the third highest herb in oxygen radical absorbency capacity (ORAC) with an impressive score of 200,129. Oregano is one of the world’s greatest sources of the powerful phenol component thymol. The USDA ranks oregano’s antioxidant capacity anywhere from 3 to 20 times higher than any other herb. Oregano has four times the antioxidant power of blueberries, 12 times that of oranges and 42 times greater than apples.
Studies have shown that carvacrol, a phenol anti-oxidant within oregano has powerful anti-inflammatory and anti-microbial activity when applied to food or taken in supplement form. Oregano also contains rosmarinic acid which has very strong cancer fighting properties.
Uses of Oil of Oregano:
- Disinfectant and antibiotic
- Aid for ear, nose, throat, & respiratory infections
- Aid for yeast infections; i.e. candida
- Aid for bacterial and viral infections
- Suppresses inflammatory mediators and cancer cell production
- Improved digestive function
Use dried oregano on vegetables, meat dishes and salads. Oregano oil can be used as an aromatic essential oil and as a medicinal. Putting a dash behind your ear and a dash on your neck is enough for the desired effect; it may burn a little but will wear down in a few seconds. One could also ingest oregano oil – 1-5 small drops in a glass of water as it is particularly strong.
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