TRUessence ESSENTIAL OILS AS INFECTION FIGHTERS

Proven Infection Fighters: Working When Antibiotics Don’t
Because of the overuse of antibiotic medications, some of the most virulent bacteria, particularly in the S. aureus family, have become immune to their effects.  This leaves allopathic doctors literally with no effective tools against these very serious antibiotic-resistant bacteria.  The most common of these strains is referred to as Methicillin Resistant Staphylcoccus Aureus, or MRSA.  It is becoming well-known because it is a common infection in hospitals, where it simply cannot be contained by antibiotics.

Research at the Manchester Metropolitan University in England in 2006 demonstrated that Tea Tree oil was capable of eradicating MRSA without creating a new, resistant variety of the ‘bug.’ ¹ Other essential oils, including geranium and lavender were also shown to kill MRSA bacteria.² In research done at Weber State University in Utah in 2006, a large number of essential oils were tested against MRSA.  Seventy-eight of 91 single oils tested showed measurable inhibitory activity against MRSA. The top ranking oils, in descending order of effectiveness, were Lemongrass, Lemon Myrtle, Mountain Savory, Cinnamon Bark, and Melissa. The most effective single oil, Lemongrass, completely inhibited all MRSA growth on the test plate.³ Most importantly, there is no evidence that essential oils create any form of resistance in bacteria as do antibiotics.  They are simply too complex.

1. Brady A, et al, “In vitro activity of Tea Tree oil against clinical skin isolates of Methicillin-resistant and –sensitive Staphylococcus aureus and coagulase-negative staphylococci growing planktonically and as biofilms,” Journal of Medical Microbiology, 2006 Oct:55(Pt 10):1375-80.
2. Edwards-Jones V, et al, “The effect of essential oils on Methicillin-resistant Staphylococcus aureus using a dressing model,” Burns, 2004 Dec:30(8):772-7
3. Chao S, et al, “Inhibition of Methicillin-Resistant Staphylococcus Aureus (MRSA) by Essential Oils,” Flavour and Fragrance Journal, 23:444-449 (2008)