Greetings. It’s Eric Bakker, naturopath from New Zealand. Author of Candida Crusher and formulator of the Canxida range of dietary supplements. Thank you so much again for checking out this video. I’m not sure if I’ve completed a video on oregano, but I’m going to do this video anyway.
Oregano is one of my favorite herbs when it comes to digestive problems, gut dysfunction, yeast infection, SIBO, leaky gut, inflammatory bowel, irritable bowel, any kind of a gut related condition. I think it’s one of the best herbs you can use. Garlic and oregano are my two top favorites along with grapefruit seed extract. I just think they’re wonderful.
If we look at the historical use of oregano vulgar, the herb called oregano. People in the Mediterranean have use this herb for thousands of years, and they’ve use it alongside thyme, marjoram, basil and rosemary. These herbs all have one thing in common. They all have very interesting effects on the digestive systems and, of course, effects on other parts of the body.
If you think back a long time ago, people never had refrigerators, so how would they store meat? How would they store lamb? Lamb is very popular in the Mediterranean. If you look back, how they stored it was they would kill an animal and they would first consume the digestive organs, the lungs, the heart, the liver and those sorts of things. The animal would be skinned and the meat would be hung up, but they would use herbs often to preserve the meat. Because the herb has very powerful antimicrobial properties about it. Herbs were used to keep meat from spoiling for quite a long period of time and for flavor. But one of the big reasons they used it was to stop the meat from going off and spoiling.
Today, we know that these herbs are a wonderful addition to add to meat dishes like lamb and beef, chicken dishes, they’re really, really good. I’ve been using oregano in cooking now probably for about 30 years. I think it’s a wonderful herb to use. I grow different types of oregano. I grow really spicy hot ones. I grow mild ones. I often will get the herb at its peak in mid-summer when it has a very high oil content. You can smell it. Just around flowering time. Usually just before flowering is when I pick it. I will crush it in big bunches, clean it and crush it up and put it in jars and fill it with olive oil and leave that.
I’ll often also grow lots of tomatoes and then dry them in my dehydrator. I grow six different types of tomatoes. Dehydrate them and I put them large jars packed with artichoke hearts, garlic cloves, roasted bell peppers. Roast those. Put those in there as well. And then sprigs of oregano, sprigs of rosemary, thyme and then put black olives in there. Make large jars up. And then we will leave those typically for three or four months and usually by mid-winter, they taste fantastic. Because you’ve got all that wonderful herb, garlic and flavors of all of those Mediterranean foods coming into the oil. Very nice for pizzas or tapas and things like that that you’re going to eat.
Oregano contains different types of nutrients. Vitamin content, mineral content and also chemicals called phenols. Phenols have a particular property. There are different types of phenols. One is called thymol. One is called carvacrol. Carvacrol is very anti-microbial and some oreganos have got a low carvacrol content. Others have a very high carvacrol content. The carvacrol I tend to use in my oregano in my Candida formula, my Canxida Remove, for example, has a very high grade carvacrol from the Mediterranean. It’s about 60 to 70 percent carvacrol, so it’s quite potent. Many other brands will have a low quantity of the carvacrol, which gives them a lower microbial inhibition.
Other phenols like thymol, for example, tend to be immune boosting. Thymol is found a lot in thyme. Thyme is a very nice herb, which I tend to use a lot for people, especially with respiratory tract infections like coughs or sinus infections. Thyme is great for whooping cough or a cough that’s settled into the chest. Oregano tends to be more antimicrobial with its phenol compounds, so I would tend to use it more for small intestinal bacterial issues. It’s also shown in laboratory use and through studies that oregano oil has a very wide ranging anti-microbial action on parasites, fungi, bacteria, even viruses tend to be affected by oregano. It’s certainly something that you want to have when you’ve got a yeast infection. You can take oregano oil on its own, but I really believe it works best in a compound product alongside garlic with a high allicin content and also the long chain fatty acids like undecylenic acid and caprylic acid.
When you start putting these oils and fatty acids together, you tend to get a much more compound effect on a broad spectrum of multiple Candida species. Many people I see have anything from one to five different Candida species in their gut. They can also have up to 200 or 300 different types of fungi in their gut. Multiple parasites and different kinds of imbalanced bacteria. So taking a compound product, you’re going to have a much better effect on wiping out a wide range of pathogens at the same time. That’s exactly why I created the Canxida Remove formula to contain all of these ingredients in there.
Make sure that oregano is included in your anti-Candida regime. Also try to include oregano in your diet. It’s now March in New Zealand. We’re going into fall or autumn. Pretty soon it will be winter time. But for you guys in the States, the Northern Hemisphere, you’re going into spring, wonderful. I was just recently in America and I really enjoyed Canada, watching all the leaves just coming into spring. Now is a good opportunity for you to go to a garden center and buy some oregano plants and plant them and grow some oregano for summertime. Get some nice big oregano bushes happening and use those in egg dishes, in meat dishes and salads. Be sure to eat oregano in your diet regularly, too. While you’re there, get a big pot, put a couple of thyme plants in there, maybe some basil and grow all these herbs. They’re a wonderful anti-microbial addition to your spring and summer eating regime.
If you’re like me, you want to have them all year around, you do what I do. You preserve them in jars. You can grow large bunches, extract the goodness into the oil, and then use it for salad dressings or cooking. There are different ways you can preserve them. But think about it, you can extend the life of these all year around by doing things like drying them out or making some powdered herbal products for cooking. Either way, make sure that you include oregano into your diet in a supplement form and in an eating form if you’ve got any kind of gut problem.
Don’t forget to click on the link below for your free Candida report. It’s quite a good report that I’ve written for you. It’s quite a nice way for you to learn all about the foods you can eat and shouldn’t be eating when you’ve got a yeast infection. Also, if you’re not a subscriber, please subscribe. Thanks for tuning in.