Essential Oils: ANTIBACTERIAL, ANTIFUNGAL and ANTIVIRAL

A growing body of research, worldwide, is showing that essential oils are highly effective against bacteria, fungi and viruses "by altering the permeability of the outer membrame . . . consequently blocking cellular respiration. "(Winska et al).

The following list highlights essential oils (EO) current research has shown to have the greatest bacteriocidal and virucidal effect, and the lowest toxicity to humans. These EO are readily available, and have been used by practitioners for the treatment of viral, bacterial, fungal infections, to reduce tumours and to stimulate the immune system for decades if not centuries. These EO were chosen not only because they have the greatest antimicrobial action, both against airborne pathogens, when applied to the skin, but have also been found effective for the treatment of the diseases in vivo (internally). Scroll to PART II for an indepth discussion of selecting and using essential oils.

Lavender angustafolia MILL, highly effective against influenza virus, herpes and anti-biotic resistant bacterial strains.

Cinnamon is highly antiviral and antibacterial specifically Cinnamon zeylanicum. Studies support antimicrobial activity against Herpes simplex 1 and 2, pneumonia, and influenza, salmonella and the bacteria that cause dental caries and gum disease.

Eucalyptus globulus 100% inhibitory activity against influenza virus after 10 min exposure. Winska et al report Eucalyptus essential oil "antimicrobial against yeasts, viruses, bacteria and filamentous fungi," "exhibiting anti-HSV1 activity by directly inactivating free-virus particles and might also interfere with virion envelope structures required for entry into host cells."

Sage essential oil has been in use as an effective antiseptic since ancient times. Current research supports its effectiveness against severe acute respiratory coronavirus SARS-CoV (RNA virus)(Winska et al). *Sage essential oil contains myrcene, which in high enough doses is considered neurotoxic. In the above case 17 drops immersed in water was used as a spray mist. Like most essential oils, keep out of reach of children and consult a skilled practitioner for dosages and correct application. Sage has also shown to be effective against e. coli, salmonella, MRSA and a range of gram positive and gram negative bacteria.
From personal experience, I grow, harvest and process many pounds of sage (salvia officinalis) every summer, harvested at its peak when the essential oil content is at its highest. I have never experienced the slightest adverse reaction.

Peppermint is a highly effective virucidal, slightly weaker bacteriocidal, but shown to increase effectiveness of other essential oils.

Cajuput has been used since the 18th century as an antiseptic found to inhibit both gram positive and gram negative bacteria. Also as an antifungal, specifically to treat candidiasis and inhibit molds.

Ajawon an important essential oil for Encephelitis (Soumen et al., 2015)

Clove essential oil is highly bacteriocidal and comparable to cinnamon only slightly weaker against viral infections, but stronger when used to treat parasitic infections.

Rosemary (Rosmarinus officinalis), Peppermint (Mentha pipiretta), and Geranium (Pelargonium graveolens) are also effective antimicrobials, when used singly and combined. However, because they can be overpowering, or should be used at lower concentrations, they work better in blends. Peppermint in particular, a highly effective virucidal, slightly weaker bacteriocidal, "should be used in a concentration of not more than 3%. Internal use should be under the direction of a qualified medical practitioner, medical herbalist or pharmacist and is beyond the scope of aromatherapy" (Tisserand & Young, 2014). It is included in this list because it has been shown to increase effectiveness of other essential oils.
Geranium essential oil "was about as effective as amoxicillin at fighting bacterial strains, such as Staphylococcus aureus. The same study found that it was not effective at fighting Listeria monocytogenes, a different bacterial strain" (Healthline).
Rosemary is also renowned specifically for its anti bacterial effect. However, it also causes allergic reactions, therefore is better in combination with other oils at low concentrations.

A simple and effective hand and face sanitizer recipe complements of
PENN HERB COMPANY and Lisa Taormino RN, BSN, ASN, BS:

What you will need: Bowl, spoon, spray bottle container.

Ingredients:

2/3 cup 60-99% rubbing alcohol (isopropyl alcohol)
1/3 cup aloe vera gel
8 to 10 drops essential oil (optional)
Eucalyptus, Lavender, Lemon, Rosemary, and Tea tree are great options.

Nothing could be easier! Simply mix the ingredients together and then pour them into the bottle. Screw the lid onto the bottle and you're ready to go!

*Aloe vera gel is not absolutely necessary although it does help mitigate the alcohol from drying the skin.
**If isopropyl alcohol is not available, a good substitute is vinegar. Apple cider vinegar is best, but given the current run on grocery supplies
commerical vinegar would work. And, if vinegar is not readily available, substitute olive oil.
This changes the recipe in that the olive oil could stain clothing, however, it does not inhibit the antimicrobial action of the essential oils.

PART 1
Modern Day Diseases, Weakening Immune Systems and Stronger Pathogens

We first heard about multi-drug resistant bacterial infections back in 2005 when multi-drug resistant Tuberculosis began making the headlines. Alternately, many have been watching the trend to treat every thing from a cold to the flu with an antibiotic with mounting concern; a concern now validated by the experts warning the public to hold back taking an antibiotic unless you are sure your condition is serious enough to call for one and then to take the full dose to the very end.

Most of us get it that bacteria can and will find a way to resist antibiotics. Yet, the race is still on to find stronger and stronger antibiotics and consequently creating stronger and stronger bacteria. The latest is MRSA (multi or methicillin resistant staphylococcus aureus). A strain of the S. aureus that normally colonizes the human nostrils and mouth, but, which can enter the body through a cut or scrape and if the immune system is compromised, can and will spread quickly. The evolution of how this particular strain of staphylococcus came to acquire the genetic coding to resist the strongest antibiotic is both complex and simple. The complex version can be found in an excellent book on bacteria by biochemist and microbiologist Trudy M. Wassenaar (PhD), BACTERIA: The Benign, the Bad, and the Beautiful (2012) tracing the evolution of bacteria to the present day multi-resistant Staphylococcus aureus or MRSA. My summary of Wassenaar's book and a handful of other sources follows.

In a nutshell, or better said, in a gene, Wassenaar traces the evolutionary path of bacteria beginning with the oldest known fossil records (stromatolites) found in coastal waters dating back to the Precambrian era 3600 million years ago. Predating human evolution, bacteria survived and thrived on planet Earth through adaptation; colonizing and metamorphosing. Bacterial cells have a lipid membrane (as do the class of "enveloped" virues, such as the family of corona viruses), a structure that is as old as the first prokaryotic bacteria cell - 3600 million years! Some bacteria have one membrane or cell wall (gram positive), and some have two (gram negative). The survival of the bacteria cell rests upon the integrity of the cell membrane. Protecting that integrity has been a key feature of bacterial cell physiology for 3600 million years and it follows that finding organisms that can weaken or destroy that membrane (like the penicillin mold) are those that win back the territory occupied by the colonizing bacteria.

A primary function of bacteria and fungi is to break down and synthesize organic matter and because they have been around for so long they have learned how to survive on almost any type of organic matter. Another key feature in their ability to survive is to form symbiotic relationships with many of their hosts; synthesizing matter and molecules that the host is unable to synthesize on their own.

However, survival being a genetic predisposition to most life forms, survival dependent on a food source that other organisms might be competing for, such as molds, a.k.a. penicillin, certain molds in turn developed mechanisms that made it possible for them to inhibit the growth of organisms competing for their food source. Early antibiotic theory rested upon the ability of the penicillin fungi to develope a chemical structure that would bind to one of the enzymes critical in the formation of the cell wall of bacteria, thereby weakening the integrity of the bacterial cell wall. This structure or compound is secreted by the mold into the media where it comes into contact with the competing bacteria, is taken up by the organism trying to feed on the organic matter or medium. Now the food the bacteria had been feeding on becomes a source of cellular depletion rather than nourishment.

Scientific documentation of this relationship between bacteria and fungus was the break through of the Nobel Laureate Andrew Flemming in 1928, however, one need only to look at the traditional recipes of cultures the world over to see that our ancestors were well aware of the relationship between mold and bacteria, positive and negative (npi). However, because humans have been host to beneficial bacteria living in their gut since humans walked the face of the earth 2.6 million years ago, and because these beneficial bacteria have had to address the challenge posed by parasitic molds such as penicillin, when accidently consumed, they have over time developed a sort of antidote or mechanism to defeat the antibacterial compound introduced by penicillin; in the name of a gene that triggers production of an enzyme that breaks down the compound secreted by the pathogenic bacteria.

So we have in our gut bacteria that helps us digest our food as well as knows how to handle intrusion by invaders such as the penicillin mold if ingested by accident. The key to penicillin working for us when taken as an antibiotic is in the dosage, if we take a high enough dose the body is saturated with the compound that inhibits all bacterial growth in the body. Even the beneficial colonies or firmicutes, the microflora of the gut.

The theory is that whne the dose is high enough it contaminates the medium to the degree that all bacterial growth is inhibited. The resistance to penicillin happens through a unique opportunism that bacteria have probably been perfecting for millions of years, the business of gene trading. Our beneficial microfloral bacterial colonies with their genetically intelligent penicillin antidote simply loan the needed gene to the species of bacteria whose food source is under assault by the penicillin molds.

Clearly, bacteria have learned to work together to the degree that many of the pathogenic bacteria along with the beneficial symbiotic bacteria have traded and now store the gene coding to resist many antibiotics. According to Wassenar it takes only one bacteria with a resistant gene to spread the resistance . Wouldn't it be nice if we could just tell our firmicutes to not loan genetic material to pathogenic cousins? But they are after all our dinner guests and we are in fact contaminating their food source with parasitic molds in the name of antibiotics. Blood is thicker than water, and in the end the species stick together to meet the challenge of the alien offender which is in essence the host.

Where do we go from here? Stronger antibiotics are clearly not the answer. One possible approach when faced with a minor bacterial infection is to use aromatherapy, to try and catch it in the early stages before the bacteria have a chance to colonize to the point that the infection is life threatening.

PART 2
ESSENTIAL OILS: PREVENTION AND CURE

The use of herbs as preservatives in food, cosmetics and pharmaceuticals dates back hundreds of years the world over. One study at Cornell University focused on the historical use of spices for preserving foods in warmer climates. Cultures and countries where food spoilage happens quickly, where there is little or no refrigeration were found to have the spiciest foods, using common spices with bactericidal and antifungal properties.

In the past few decades countless clinical studies have proven the efficacy of essential oils as broad spectrum treatments not only for bacterial and fungal infections but also for viral infections, for reducing tumours and stimulating the immune system.