Reading Time: 18 minutes

Michael Ash BSc. DO. ND. Dip ION  – First published in 2007 in the Nutrition Practitioner Journal.



C. albicans (A fungus, first isolated in 1844 from the sputum of a tuberculous patient[1]) infections are undoubtedly a problem of growing clinical importance in general medicine and are frequently encountered in nutritional practice – or are they?


Of the 500 or so species representing 60 genera of yeasts, only a few are capable of causing human infections. These species must possess specific factors or mechanisms of pathogenesis that enable them to cause infection.

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Essential Oils Reduce Inflammation – Confirmed

Wednesday, 20 January 2010 by | Comments: 2
Reading Time: 2 minutes

Researchers have found that six essential oils –from thyme, clove, rose, eucalyptus, fennel and bergamot—can suppress the inflammatory COX-2 enzyme, in a manner similar to resveratrol, the chemical linked with the health benefits of red wine. They also identified that the chemical carvacrol was primarily responsible for this suppressive activity.[i]

Essential oils from plants have long been a component of natural remedies, and even today are used for their aromatherapy, analgesic (e.g. cough drops), or antibacterial properties. The exact way they work is not completely understood. However, Hiroyasu Inoue and colleagues in Japan believed that many essential oils might target COX-2 much like compounds in wine and tea.

Reading Time: 2 minutes

Comment: Chronic inflammation is known to be associated with increased episodes of heart attacks and with such autoimmune disorders as diabetes, lupus, rheumatoid arthritis and multiple sclerosis among others. One way to fight such inflammation is through nutrition – and specifically, as researchers from the University of Bonn and the ETH Zurich have discovered, by including oregano in our diets.