Scientifically
Proven Results

With a long history of traditional use, Medicinal Spice Oils have proven themselves time and again as safe yet potent healers and preventers of disease. Modern science has verified these traditional uses. See articles and research below on the following:

Alzheimer's Disease
Antibiotic Resistant Infection
Asthma
Bacterial Infection
Bacterial Infection 2
Cancer
Cancer 2
Candida
Childhood Infections
Common Cold
Drug-Resistant
Bacteria
E. Coli
Free Radicals
Free Radicals 2
Fungal Infections
Heart Attack
Malaria
Poor Memory
Poor Memory 2
Prostate Cancer
Stroke
Ulcers
Fungus, Yeast,
Parasites, Bacteria

Killer Spices

By Dawnelle Malone, HerbalGram. 1999;46:16

Clove-burgers, anyone? It just might be good for your digestive tract, according to researchers who examined the ability of common spices to kill the much-feared food-contaminating bacteria Escherichia coli. Recent outbreaks in the U.S., including the 1993 deaths of four children who died after eating contaminated hamburgers, have caused concerns to grow and spurred research in the area.

Biologists at Kansas State University applied 23 spices to raw ground beef and salami containing E. coil to see which was most effective in destroying it. A mixture of 7.5 percent clove to 92.5 percent ground beef killed 99 percent of the bacteria, while a more palatable level -- 2.5 percent clove -- killed 90 percent. A heavy dose of garlic took care of 99 percent of the bacteria on salami, although at a palatable dose only 50 percent of the bacteria were killed. Other top killer spices were cinnamon, oregano, and sage.

People have used spices for thousands of years. In another recent study, researchers at Cornell University reviewed 4,578 recipes taken from 93 cookbooks of traditional cuisines from 36 countries to determine that spicing evolved as a way to kill disease-causing bacteria and fungi on food. Interestingly enough, spicing varies predictably, depending on how hot a country's climate is. As average temperature increased, so did he percentage of recipes containing spices, the number of spices per recipe, the total number of spices used, and -- the clincher -- the antibiotic potency of the spices used.

[Billing J, Sherman PW. Antimicrobial functions of spices: Why some like it hot. Q Rev Biol. 1998;73(1):3-47.

O'Neil J. Health Watch. New York Times. Aug 11, 1998.

Weiss R. Study says spices keep food safer, News Journal. Mar 4, 1998.]