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Post by the Scribe on Feb 28, 2021 18:31:47 GMT
 cassingram.com/Dr. Cass Ingram is a nutritional physician who received a B.S. in biology and chemistry from the University of Northern Iowa (1979) and a D.O. from the University of Osteopathic Medicine and Health Sciences in Des Moines, IA (1984). Dr. Ingram has since written over 25 books on natural healing. He has given answers and hope to millions through lectures on thousands of radio/TV shows. His research and writing have led to countless cures and discoveries. Dr. Cass Ingram presents 100’s of health tips and insights in his many books on health, nutrition, and disease prevention. Dr. Ingram is one of North America’s leading experts on the health benefits and disease fighting properties of wild medicinal spice extracts. A popular media personality, he has appeared on over 5,000 radio and TV shows. He now travels the world promoting perfect health – the natural way.
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Post by the Scribe on Feb 28, 2021 18:40:22 GMT
PodcastPast Episodescassingram.com/podcast/CHAPTERS
THE WILDERNESS DOC
Episode 40: Kidney Health
www.buzzsprout.com/1157576?client_source=large_player&iframe=true&referrer=https://www.buzzsprout.com/1157576.js?container_id=buzzsprout-large-player-1157576&player=large
FEB 26, 2021 SEASON 1 EPISODE 40
Dr. Cass Ingram talks about our kidneys and what herbs are best for treatment
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27:41
Episode 38: The Lyme Disease Cure
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26:36
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29:18
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Episode 24: Women's Health
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Episode 1: The Real Truth of COVID-19
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Post by the Scribe on Feb 28, 2021 18:57:53 GMT
pubmed.ncbi.nlm.nih.gov/25763467/Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products
I Rodriguez-Garcia 1, B A Silva-Espinoza 1, L A Ortega-Ramirez 1, J M Leyva 1, M W Siddiqui 2, M R Cruz-Valenzuela 1, G A Gonzalez-Aguilar 1, J F Ayala-Zavala 1
Affiliations expand
PMID: 25763467 DOI: 10.1080/10408398.2013.800832
Abstract
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.
Keywords: Carvacrol; food safety and quality; natural products; thymol.Similar articles
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Publication types
Review
MeSH terms
Anti-Infective Agents / analysis*
Antioxidants / analysis*
Food Additives / analysis
Food Analysis
Food Contamination / analysis
Food Microbiology
Food Preservation
Gram-Negative Bacteria / drug effects
Gram-Positive Bacteria / drug effects
Odorants / analysis
Oils, Volatile / analysis*
Origanum / chemistry*
Plant Oils / analysis*
Taste
Substances
Anti-Infective Agents
Antioxidants
Food Additives
Oils, Volatile
Plant Oils
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