Guest guest Posted August 4, 2005 Report Share Posted August 4, 2005 From the Knoxville News-Sentinel, a report of a study done at U of Tenn @ Knoxville by a skeptical PhD which looked at the ability of essential oils to control pathogens. Says she reran the tests several times because it wasn't at all what she expected or wanted to believe. Marinated fresh fish in eo's of angelica, basil, carrot, celery, cardamom, coriander, dill weed, fennel, oregano, parsley, rosemary. Checked for 9 food-borne microbes which I will not spell out. Oil of oregano killed ALL pathogens followed by coriander and basil. " Anise oil was effective against molds but did little against various bacteria. " .... a second study ... found that oil of Black Cumin (Nigella sativa was moderately effective at limiting the growth of those microbes. Meats marinated 40 minutes showed the same reduction in HCA's (high cooking temp carcinogenics) that 2-day marination showed. The professor is busy trying to return " a tremendous number of calls " from seasoning companies. " Quote Link to comment Share on other sites More sharing options...
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