Treat respiratory infections naturally with mustard oils

There is a herb for every illness. The importance of this wisdom from the well-known priest and naturopath Sebastian Kneipp is becoming more and more important in modern racing pigeon racing every year. More and more bacteria are becoming resistant to classic antibiotics. The so-called herbal antibiotics are therefore increasingly becoming the focus of our research into the treatment of respiratory infections.

In addition to the effect against bacteria, we often also find an effect against fungi and viruses. Side effects of herbal antibiotics, on the other hand, are rarely observed or are only slight. The development of resistance is even completely unknown. Another advantage of natural antibiotics: They do not damage the beneficial bacteria that live in harmony with us, e.g. intestinal bacteria, and thus indirectly strengthen our immune system. This is why herbal antibiotics are particularly suitable for prevention. In addition, they also supply the organism with vitamins, minerals, trace elements and other vital substances.

How herbal antibiotics work

Strong antibiotic substances can be found in all cruciferous plants (e.g. horseradish) and many lily plants (e.g. garlic). The inhibitory effects are usually due to the sulfur compounds and essential oils they contain. Only our modern processes make it possible to use natural substances effectively.

Nasturtium and horseradish have been used for centuries in traditional monastic medicine to treat respiratory infections due to the healing effects of their ingredients - mustard oils. But only through breeding and controlled cultivation can high concentrations of mustard oils be achieved in the medicinal plant. Mustard oils inhibit the growth of pathogens.

The benzyl mustard oil of nasturtium shows a broad antibacterial effect in the gram-positive and gram-negative range. To explain: Gram-positive and gram-negative bacteria differ in their structure. Gram-positive bacteria include, for example, streptococci and staphylococci, and gram-negative bacteria include E. coli and salmonella.
The allyl mustard oil from horseradish root shows good effectiveness in the gram-positive spectrum, the bacteria that are often involved in respiratory infections, while 2-phenyl mustard oil shows an expanded spectrum of activity in the gram-negative (E. coli and salmonella) range. Both plant substances together form a particularly effective herbal alternative to chemical antibiotics.

In order to improve these extremely successful combinations of active ingredients and to use synergistic effects, it is possible to use other plant substances. For example, turmeric is known to have anti-inflammatory and analgesic properties, which people in many Far Eastern countries have always used in traditional natural medicine.

Combinations of turmeric, nasturtium and horseradish should be enriched with a milk thistle extract in powder form, as this contains silymarin, which has a detoxifying effect and is used in human medicine for liver therapy. As we now know, the liver plays an important role as the main metabolic organ, as specialized viruses (e.g. adenoviruses) also attack the liver directly and weaken it. In addition, many metabolic products and medications are broken down by the liver, which is why it has a special protective status.

In contrast to classic antibiotics, these natural active ingredients can also kill viruses, yeasts and fungi - exactly where the infection occurs. This is because the mustard oils enter the blood in the upper section of the intestine. This means that the naturally occurring 'good' intestinal bacteria are not attacked. They are particularly important in the intestine for digestion and for a functioning immune system. After being absorbed into the blood, the mustard oils, bound to proteins, circulate in the bloodstream and finally accumulate in the excretory organs, the urinary tract and the lungs. The blood flow to the target organs can be further intensified with plant substances that increase blood flow, such as capsaicin, which comes from chili peppers.