Essential Oils to Beat Persistent Lyme

By | December 7, 2018

A researcher has published results for killing persistent forms of lyme bacteria. This published image shows that Garlic essential oil, similar to Cinnamaldihyde, killed at low concentrations as well as a three antibiotic cocktail including doxycycline.

In the new study Zhang and his team extended their lab-dish testing to include 35 other essential oils, and found 10 that show significant killing activity against stationary phase Lyme bacteria cultures at concentrations of just one part per thousand. At this concentration, five of these oils, derived respectively from garlic bulbs, allspice berries, myrrh trees, spiked ginger lily blossoms and may change fruit successfully killed all stationary phase Lyme bacteria in their culture dishes in seven days, so no bacteria grew back in 21 days.

Oils from thyme leaves, cumin seeds and amyris wood also performed well, as did cinnamaldehyde, the fragrant main ingredient of cinnamon bark oil.

Lab-dish tests such as these represent an early stage of research, but Zhang and colleagues hope in the near future to continue their investigations of essential oils with tests in live animals, including tests in mouse models of persistent Lyme infection. If those tests go well and the effective doses seem safe, Zhang expects to organize initial tests in humans.


This is from the published paper’s abstract.

At a lower concentration of 0.05%, essential oils of Allium sativum L. bulbs, Pimenta officinalis Lindl. berries, Cymbopogon martini var. motia Bruno grass and CA still exhibited strong activity against the stationary phase B. burgdorferi. CA also showed strong activity against replicating B. burgdorferi, with a MIC of 0.02% (or 0.2 μg/mL). In subculture studies, the top five essential oil hits Allium sativum L. bulbs, Pimenta officinalis Lindl. berries, Commiphora myrrha (T. Nees) Engl. resin, Hedychium spicatum Buch.-Ham. ex Sm. flowers, and Litsea cubeba (Lour.) Pers. fruits completely eradicated all B. burgdorferi stationary phase cells at 0.1%, while Cymbopogon martini var. motia Bruno grass, Eucalyptus citriodora Hook. leaves, Amyris balsamifera L. wood, Cuminum cyminum L. seeds, and Thymus vulgaris L. leaves failed to do so as shown by visible spirochetal growth after 21-day subculture. At concentration of 0.05%, only Allium sativum L. bulbs essential oil and CA sterilized the B. burgdorferi stationary phase culture, as shown by no regrowth during subculture, while Pimenta officinalis Lindl. berries, Commiphora myrrha (T. Nees) Engl. resin, Hedychium spicatum Buch.-Ham. ex Sm. flowers and Litsea cubeba (Lour.) Pers. fruits essential oils all had visible growth during subculture. Future studies are needed to determine if these highly active essential oils could eradicate persistent B. burgdorferi infection in vivo.

via MDPI

There are many essential oil companies (Doterra, Young Living, Edens Garden, Plant Therapy, Healing Solutions, Sun Organic, Mountain Rose Herbs, Piping Rock, WellnesScent, Essential Depot, Dr Adorable, Fabulous Frannie, Now Foods, Bulk Apothecary, Natures Oil, Ovvio Oils, Nature’s Alchemy, Aura Cacia and Greenhealth, Miracle botanicals, Radha Beauty) but given that one illustration accompanying the research shows two named formulas “Head Ease” and “Deep Muscle” instead of what actual oils they contain, one wonders if a particular brand was used such as Plant Guru, Edens Garden, or Healing Solutions.

Nearing the end of 2018, I’m feeling pretty sick. My drug pushing HMO doctors are unable to determine the cause. One thing I took last year when I had a shorter flare up was garlic tabs. Perhaps that helped more than I knew. Now after months of feeling just fine, my joints, glands and bones have a recurring fever in them, inflammation without redness (this part seems to be what baffles doctors) and my cartilige seems to be breaking down because my bones crack with movement where they did not just months ago.

What is the maxium safe dose of garlic?

Garlic does not have a documented safe upper limit that you should not exceed. This does not imply, however, that you can take unlimited quantities without risk. Some dosing recommendations exist based on studies, and they can serve as a guide. Consuming mega-quantities of a food or supplement does not always translate to increased benefit. The suggested dose depends on the form: 2 grams to 5 grams of fresh garlic, aged garlic extract 600 milligrams to 1,200 milligrams; freeze-dried garlic standardized to contain 0.6 percent alliin or 1.3 percent allicin at 400 milligrams three times a day. Ultimately, your doctor can determine the appropriate dose for your needs. …

Garlic possesses anti-clotting properties. On the positive note, this might decrease the risk of stroke and benefit the heart. This action, however, could pose a problem if you combine it with warfarin or other anticoagulant medications or if you have a bleeding disorder. Stop taking garlic at least one week before a surgical procedure.

via LiveStrong

Some say they are allergic to garlic. I’ve wondered if this is because it causes a die off reaction and release of toxins as it kills some bacteria.

Does garlic kill viruses as well?

Yes and more.

Laboratory studies confirm that raw garlic has antibacterial and antiviral properties. Not only does it knock out many common cold and flu viruses but its effectiveness also spans a broad range of both gram-positive and gram-negative bacteria (two major classifications of bacteria), fungus, intestinal parasites, and yeast. Cooking garlic, however, destroys the allicin, so you’ll need to use raw garlic to prevent or fight infections.

via HowStuffWorks

Give this ancient miracle herb it a try if you need a health boost.

Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.

via USDA