by Vic Shayne, PhD

Prescription antibiotics are used — arguably overused — for a great array of illnesses ranging from respiratory infections to the common cold. More than 70 million prescriptions a year! You may have read that antibiotics can take their toll on your gut, as they destroy the good bacteria. The result is an overgrowth of yeast (called candida albicans) which can lead to a great host of problems, including lowered immune system, yeast infections, jock itch, thrush, athlete’s foot, rashes, allergic reactions, frequent colds, digestive difficulties and much more. It is also true that antibiotics are prescribed even in cases of viral diseases, which is senseless in that they have no power against viruses. In addition, non-organic beef, chicken, turkey and other meats (including farm raised fish) contain levels of antibiotics!

But did you know that there are a number of natural foods and herbs that contain antibiotic and anti-fungal properties? In fact, there are a lot of them. IMPORTANT SAFETY NOTE: Some herbs are very potent and may cause side effects, including compromising liver health, so it’s always important to conduct a lot of research to make sure you’re not causing more harm.

Here are a few anti-microbial foods and herbs:

• garlic
• olive leaf extract
• turmeric
• cilantro
• Australian tea tree oil
• coconut oil (butter)
• oregano oil
• astragalus (5)
• Pau d’ Arco
• Cat’s Claw
• Bentonite Clay
• honey (but because of its sugar content, you don’t want to use it with yeast problems)
• Noni (6)
• neem
• aloe vera
• Rainforest herbs: Picao preto, mullaca, anamu, Brazilian peppertree, fedegoso
• Anti-yeast rainforest herbs: Anamu, avenca, Brazilian peppertree, clavillia, guaco, guava, jatoba, mulateiro, pau d’arco, picao preto, stevia

There are many more foods and herbs that offer anti-bacterial benefits. A good source is to read Dr. James Duke’s books on herbs, including his best selling Green Pharmacy. Many powerful herbs are used in NutriPlex Formulas’ Ultimate Defense formula.

Sources:

1. Journal of Applied Microbiology, Volume 84 Issue 2, Pages 213 – 215; Sensitivity of food pathogens to garlic (Allium sativum)
   M. Kumar & J.S. Berwal; Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar, IndiaPublished Online: 5 Jan 2002
2. Gowsala P. Sivam, Journal of Nutrition, Protection against Helicobacter pylori and Other Bacterial Infections by Garlic, Bastyr University, Research Institute, Kenmore, WA
3. J. Agric. Food Chem., 1999, 47 (10), pp 4297–4300
4. Patton, Dominique, Australian olive leaf extract bursting with antioxidants, 04-Oct-2005
5. University of Maryland Medical Center, “Astralagus,” umm.edu/altmed/articles/astragalus-000223.htm
6. United Nations Foundation, Plant Component Kills Bacteria, Researchers Say, December 21, 2000
7. Balch, Phyllis, Olive Leaf, Prescription for Herbal Healing, p 103

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