Nature’s antibiotic: A natural virus & infection fighter


Natures antibiotic

Last week I got a case of the sniffles.

So I took some shots… of ACV followed by a large mug of echinacea tea loaded with cinnamon, ginger, and raw honey three times a day.

This is how I typically cure a cold naturally and quickly, often within a couple of days. So by day four I knew I had a bigger problem: I had a sinus infection.

I’m no noob to sinus infections. I got them a lot when I was younger and I took some very heavy antibiotics to wipe them out. In fact, my junior year of college, I was becoming immune to the strongest antibiotic prescribed. This, ladies and gentlemen, is not good (but antibiotic resistance is a topic for another day).

If only I had known then what I know now…

That there is a super-duper effective, all-natural antibiotic that you can whip up in your kitchen. It can help battle the flu as well as common internal infections.

My sister tried this recipe when she got mastitis a few months ago. It worked extremely well for her, so when I started feeling the heavy pressure in my sinuses I gave her a call to get the low-down on nature’s antibiotic.

Nature’s antibiotic:

Fresh crushed garlic: The stinky stuff

Garlic has a *potent* history (heh). According to the NYU Langone Medical Center,

From Roman antiquity through World War I, garlic poultices were used to prevent wound infections. The famous microbiologist Louis Pasteur performed some of the original work showing that garlic could kill bacteria. In 1916, the British government issued a general plea for the public to supply it with garlic in order to meet wartime needs. Garlic was called Russian penicillin during World War II because, after running out of antibiotics, the Russian government turned to this ancient treatment for its soldiers.

Fresh crushed garlic is the star of nature’s antibiotic, and the “fresh” part here is very important. Minced garlic in a jar will not do. When fresh garlic is crushed, a chemical reaction that causes sulfenic acid is set off. But sulfenic acid is unstable and breaks down steadily into another unstable compound called allicin, which has a strong antibiotic property. Let the fresh minced or crushed garlic sit for about 15 minutes before using it in order to build up a greater amount of allicin (which is what we want here).

Natures antibiotic 3

Cayenne pepper: The spicy stuff

Cayenne pepper is a very powerful spice that, like garlic, has been used for its health benefits throughout history.

According to Dr. Patrick Quillin, Author of The Healing Power of Cayenne Pepper,

Cayenne pepper – prized for thousands of years for its healing power. Folklore from around the world recounts amazing results using cayenne pepper in simple healing and in baffling health problems. But cayenne pepper is not just a healer from ancient history. Recent clinical studies have been conducted on many of the old-time health applications for this miracle herb. Again and again, the therapeutic value of cayenne pepper has been medically validated.

The Food and Agricultural Organization of the United Nations states that cayenne pepper fights infection and inflammation, and the University of Maryland Medical Center has reported that the capsaicin in cayenne peppers may offer an effective treatment for ear infections.

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Raw honey: The sweet stuff

While, I really do just try to put raw honey in absolutely everything I make, it has a real purpose here.

First things first, it makes the garlic and cayenne go down easier.

But most importantly, raw honey boosts immune function, and has strong anti-viral and anti-fungal properties.

So how does this work exactly?

Combine 1 crushed garlic clove (that has been sitting out for 15 minutes) with one teaspoon raw honey and ½ teaspoon of cayenne pepper, and mix it all together. Take about ¼ of the mixture into your mouth and swallow it down with a sip of warm tea or water. Do this until the mixture is gone.

As you would with a prescribed antibiotic, you should do this 2-3 times daily, and continue for a day or two after the symptoms disappear.

Of course, seek medical attention if your symptoms are not alleviated.

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  1. I am organising Integral Medicine in my country and I have interest for new ideas. Thank you for garlic mixing with honey. We are using garlic for reducing high blood pressure.
    With kind regards
    Dr. B. Svoren

  2. Worked very well and quickly. I’d recommend if you can’ handle the spice fairly well to hold the mixture in you’re mouth for a few moments before washing it down each time. the heat from the pepper and garlic really realeases a ton of pressure from the sinuses almost instantly. Feels glorious.

  3. Oh no! Was it on an empty stomach? If yes, I’d assume that was the issue (kind of like how you shouldn’t take a regular antibiotic on an empty stomach).

  4. I just tried this and I immediately became so nauseated that I threw most of it up. Did I do something wrong? I’m not normally sensitive to spice or garlic.

  5. Thanks a million for your recipé … crushed garlic (after 15 minutes air exposure) … raw honey and cayenne pepper. I felt really lousy for many days, until I followed your advice. By golly, I am 70, and I love this. You have helped me sooooo much! Best, Armin

  6. A friend suggested putting it right into a cup of tea so that it does not burn the tongue as much. That’s what I am going to do.

  7. I can’t get raw honey until tomorrow. Will the cayenne, tea and garlic get me started ok tonight?

  8. I’m also a whimp when it comes to spacie stuff, but I was able to handle it well with the warm herbal tea, the only problem is that the pepper gave me diarrhea. I too would highly recommend not to take it on an empty stomach.

  9. I wasn’t sure what to expect on the spiciness scale but if you’re a wimp when it comes to hot stuff have some milk ready, cause this stuff burnnns

  10. Instead of cayenne pepper, one can also use hot sauce. This might work even better, since hot sauce is very high in capsaicin (the substance that gives pepper its spiciness as well as its antibiotic and preservative properties).

  11. Whoo Baby! This stuff is good. I didn’t have Cayenne so I subbed Cinnamon, which is also good for colds (and I’m a spice-wimp and didn’t think I could handle it). I’ve had a pretty good viral thing going on, have been taking lots of other natural things and just did this the first time last night. I minced the garlic and really didn’t wait very long, tolerable, not bad, a little spicy. I slept well and woke up feeling quite a bit better, my sinus pressure was mostly gone. This morning when I did it I put the garlic through my press to get it a little finer and waited the 15 min….hokey pete, it was so “hot” I almost couldn’t eat it (did use 2 cloves because the press doesn’t expell quite all of it). I’m hoping that means there were that much more of the allicins in it that will pack an even bigger punch. I will recommend having food in your stomach before doing this. I was borderline nauseated right after even with a little food. Thanks for the post.

  12. Just wondering your thoughts on taking this daily to prevent infections as a preventative during a period of low immunity. Just curious.

  13. There are SO MANY natural, wonderful, powerful concoctions a person can make to kick sickness in the a$$. This looks like a fantastic one. I would use it if I ever got sick anymore. Eating things like this regularly also keeps you from getting sick, so dont forget the power of prevention!

  14. When I has a severe sore throat recently I instinctivley went for a garlic capsule, I don’t know if they work in the same way as fresh garlic but my sore throat was gone in a couple of days. I was wondering if mixing raw honey with boiling water destroys any of its benefits?

  15. My immigrant Italian Nana swore by raw garlic (and she’d make us CHEW it) chased with homemade chicken broth. That said, we were the kids on the block who didn’t get colds. There’s something to this.