Therapeutic Environments

February 2012

February 2012

Why this subject of Oil of Oregan (“Oil Of”) and Oregano Essential Oil (“EO”)?  Mostly because folks confuse these two and often use the wrong preparation incorrectly.  Further more because it is such a common spice it is not always taken seriously.

Origanum vulgare is what we are talking about.  Not Sweet Marjoram (Origanum majorana), Greek Oregano or other related species.  So when purchasing the “Oil Of” or the “EO” first be sure you have the correct species. 

Both the “Oil Of” and “EO” have a large quantity of two major chemical constituents.  In the EO there is about 14% carvacrol and 12% thymol, two phenols that can be mucous membrane irritants and create difficulty if not properly diluted and applied with skin tests to assure the person is not sensitive.  This EO should never be taken internally.  The dried or fresh herb of Oregano contains about 40-70% carvacrol, lesser thymol and when used in tea, foods, and in carrier oils like olive oil these phenols do not irritate mucus membranes and can be taken internally unless the person is pregnant or sensitive to the herbs strong camphoraceous odor and taste.  Both are good for stubborn sinus infections, cough, bronchitis and bacterial and fungal infections.  This is a perfect herb to grow in our gardens for our back yard medicine chest.  However, the problem arises in distinguishing between the two different preparations and then in using them interchangeably. 

The EO of Oregano is always steam distilled to access just the lipophilic volatile oils.  The Oil Of Oregano is best prepared by tincturing out the volatile oils and other phenols with either alcohol and water or a lipid such as olive oil.  The water-soluble components are released in an infusion so “tea” is a good and safe form.  Water will release a small amount of the volatile oils (carvacrol) but still provide some of its anti-microbial effects for colds and flus.  The best of all worlds is to use both an alcohol/water extraction combined with an oil extraction.  All components are released into a medicinal form for immune health.  If doing this at home I would do two things.  One, I would make an alcohol tincture (40% alcohol not grain alcohol or Everclear) and take one teaspoon in water several times a day.  Secondly, I would also make a hot oil infusion (sun oil or low temperature crock pot infusion) and then use as a salad oil or in soups and foods.  Together they are effective for colds and infections.  This can also be used externally.  I might also make a “garden” tea of marjoram, thyme, oregano and sage steeped 15-20 minutes to wash wounds or scrapes and also internally for irritating coughs and hard to treat bronchial conditions.

Commercially this is a bit trickier.  You will find commercially made alcohol tinctures using grain alcohol (no water in this) so you are essentially eliminating any of the good water soluble and some of the lipophilic components of the plant.  You are missing a bunch.  One product that stands out is Oregano Force by New Chapter softgels.  They describe an extraction process that is alcohol/water based and immersed in fish oils and olive oil.  This is the duel action process that insures all medicinal components are delivered to the consumer. 

The bottom line is this valuable little plant can be very confusing when buying preparations. 

1. External only:  Don’t use this EO internally but do consider this diluted as a 3-4% topical application or as inhalation. 

2. Internally and externally:  Eat your garden oregano in food and as a tea for an external use or make your own hot oil and tincture.  And if you purchase for internal use consider the New Chapter brand. 
 
©  Connie Henry PhD., ND, CHF, CPH, RN, 2012

January 2012

Silybum marianum; Milk Thistle, St. Mary Thistle, Lady’s Thistle. But by any name still a thistle.  A shining example of a plant that thrives in harsh environments with spiny margins along dark green leaves mottled with white.  Its purple colored flower heads peek out of more spines along the base of the floret.  Not an easy plant to handle.  Originally it was borne in Southern Europe and North Africa but has become a natural species in North America, South America, Australia, and central Europe.  It has been used for centuries and a plethora of studies that still continue represent its importance in a number of areas.  It is the seed heads that are of interest and these can be collected easily when visible by gently tapping them into a paper bag leaving the plant unharmed and with still some seeds to sow for future crops.  Easy to grow, easy to harvest, easy to use.  However, the silymarin in Milk thistle is not easily released in a water solution so it needs to be delivered through food, tincture or capsules.  Only the herb used from the whole seed, not standardized or otherwise adulterated is advised in capsules.  Eclectic Institute makes a whole herb capsulated form that is far superior to most brands.  Milk Thistle ground to powder and added to foods can be better assimilated by the digestive tract and can provide much the same desired effect as in tincture form.  It can be a digestive tonic when used consistently as a food additive.  It is hepatoprotective and can significantly improve the survival of folks with chronic liver disease.  There is speculation that some research using an alcohol tincture showed little improvement but the research was used without verifying the history of alcoholism or the continued use of alcohol in the participants and the toxicity of the alcohol most likely interfered with the effectiveness of the antihepatotoxic effects.

In the studies where mushroom poisoning, hepatitis B and C and in alcoholic liver disease were present and the delivery method did not include alcohol it not only improved the survival rate but also stimulated regeneration and the formation of new liver cells (Van Wyk and Wink 2004) and (ABC 2003).  Milk Thistle was also used to promote the production of breast milk and originally this is where it got its name.