E coli Escherichia coli and Cinnamon, Garlic and Echinacea

Cinnamon leaf

In view of the new virulent E. coli (Escherichia coli) spread in Europe at the moment I have done some research on E. coli and found an interesting article from Science Daily of 6th August 1999. The article reported on a study that showed that cinnamon is a lethal weapon against E.coli O157:H7 (Escherichia coli). We therefore need to keep some cinnamon nearby and use it to protect our bodies from being infected by this E coli strain and also to cure ourselves if infected. Scientist are already reporting that antibiotics cannot deal effectively with this new strain and may in some cases worsen the situation.

We should also bear in mind that Garlic is also very effective against bacteria and viruses and should now be taken liberally to ward off this threat. When taken together with Echinacea, garlic is a very effective remedy against any bacteria and virus. Echinacea boosts the body's Immune system while garlic kills bacteria or viruses on contact.

Lead researcher of the Cinnamon study Erdogan Ceylan, M.S., reported that in apple juice samples inoculated with about one million E. coli O157:H7 bacteria, about one teaspoon (0.3 percent) of cinnamon killed 99.5 percent of the bacteria in three days at room temperature (25 C). When the same amount of cinnamon was combined with either 0.1 percent sodium benzoate or potassium sorbate, preservatives approved by the Food and Drug Administration, the E. coli were knocked out to an undetectable level. The number of bacteria added to the test samples was 100 times the number typically found in contaminated food.

"This research indicates that the use of cinnamon alone and in combination with preservatives in apple juice, besides its flavoring effect, might reduce and control the number of E. coli O157:H7," concluded Ceylan, a Ph.D. graduate assistant at K-State. "Cinnamon may help protect consumers against foodborne bacteria that may be in unpasteurized juices and may partially or completely replace preservatives in foods to maintain their safety," he said.

In another study  Daniel Y.C. Fung, Ph.D., professor of Food Science in the Department of Animal Sciences and Industry at K-State, researched the antimicrobial effects of various spices on E. coli O157:H7 in raw ground beef and sausage and found that cinnamon, clove, and garlic were the most powerful. This research led to their recent studies on cinnamon in apple juice, which proved to be a more effective medium than meat for the spice to kill the bacteria.

"In liquid, the E. coli have nowhere to hide," Fung noted, "whereas in a solid structure, such as ground meat, the bacteria can get trapped in the fat or other cells and avoid contact with the cinnamon. But this cannot happen in a free-moving environment."

These studies further strengthen the belief among many herbalists of the efficacy and the power of garlic, cinnamon and even echinacea which has been shown in other studies to boost the body's immune system by inducing the production of among others T Cells. Echinacea also induces the production phagocytes to fight off any infection.  Let us keep these formidable forces of nature nearby as we face these mutated germs. For more on e coli visit the following posts:
Symptoms of E Coli and Home Remedies Against E coli and Five killer spices Against E Coli In Meat