Choosing and Using Natural Antibiotics
We believe in using natural ingredients to be as healthy as possible. We believe you can treat pain and disease without relying on addictive drugs.
We recommend you to turn to natural antibiotics to fight milder infections. To do it properly, however, it’s important to understand what types of natural antibiotics there are and what they actually do.
Choosing and Using A Natural Antibiotic
Antibiotics can fight bacteria, fungi, and some parasites, but not viruses. That’s why doctors won’t prescribe you antibiotics for a viral infection such as flu. And you shouldn’t attempt to use natural antibiotics to fight viruses - they will simply do nothing for you.
Natural antibiotics are divided into two main groups:
While medicinal antibiotics are usually designed to do both, nature’s variety usually has pretty specific functions.
Before you continue reading; Worried About Flu Season? Read our blog post on Hydroxychloroquine here!
Antibacterials are used against E. Coli or Salmonella, Helicobacter pylori (H. pylori), ear infections, strep throat, or wound infections.
Ginger Root extract
Anti-fungals are used against candida albicans overgrowth, athlete’s foot, skin rashes or yeast infections.
Echinacea root extract
Apple Cider Vinegar
Raw honey extract
For treating a specific condition, these ingredients are usually available in supplement or tincture form. Be sure to see your medical practitioner to get the right dose.
You can also consider eating these natural antibiotic foods along with your daily diet in order to help with prevention.
You are welcome to try these recipes to get started:
Apple Cider Vinegar Vinaigrette -Preventive
3/4 cup organic olive oil
¼ cup apple cider vinegar
1 tbsp Sea Salt
2 tbsp honey
1 tbsp dried basil
½ cup fresh or frozen red raspberries
¼ cup water
Place all ingredients in a blender and blend until desired consistency is reached.
Store extra dressing in the refrigerator for up to 2 weeks.
Powerful Honey-Garlic -Preventive
1 head of organic garlic, peeled
Unpasteurized liquid honey
1 sprig fresh thyme (optional)
3-6 fresh rosemary needles (optional)
Peel each garlic clove and use the back of your knife to slightly crush each clove, then peel off the paper shell.
Place the activated garlic into your jar with fresh herbs (if using) and cover with enough honey to completely cover and submerge, leaving at least 3 inches of space from the top, as during the fermentation process the honey will expand and can bubble over.
Screw or snap on the lid of the jar and let it hang out in your cupboard for 3-5 days. Place a plate underneath the jar to catch any overflow.
You will be infusing the benefits of the garlic into the honey and the garlic will absorb some sweetness from the honey.
After 3-5 days, place in the refrigerator to keep fresh throughout the season.
Consume 1-2 cloves daily, as needed
Flip the jar upside down daily to re-saturate and submerge the garlic if you are using a fido style jar. If you use a lid which screws on, you should twist it open daily to flush out the CO2 buildup.
Turmeric Golden Milk -Preventive
¼ cup ground turmeric
½ cup filtered and structured water
Pinch of sea salt
Generous pinch of black pepper
2 tbsp hemp seeds
1 cup of filtered water
1 – 2 tbsp turmeric paste
1 tbsp local honey
½ tbsp ground ginger (optional)
1 stick of Madagascar cinnamon (optional)
2 – 3 star anise pods (optional)
Juice of ½ lime
1 tbsp of coconut oil or MCT oil
In a small bowl, add the turmeric powder, black pepper, and salt. Stir in water slowly until the mixture forms a paste (about ½ cup of water or slightly less.)
In a high-speed blender, combine the hemp seeds and water and blitz until frothy and fully combined, about 50 seconds.
Add the remaining ingredients (turmeric paste, honey or other sweetener, ginger, lime, coconut oil) and blend until fully combined, about 45 seconds. Serve or continue to blend until heated. If you like, you can also reserve the lime juice until after the milk has been warmed.