Is Your Oregano Oil GMO-Tainted?

By on April 15, 2016

In the late 1990s this author was contacted by powerful people in the research community. Their request or, rather, demand was simple, ‘Help us market our new scientific creation. It's genetically engineered oregano oil. We figured out how to force the plant to do what it won't do in nature – make extraordinarily high amounts of the primary active ingredient: carvacrol. They continued, essentially, we know you're the oregano guru. Help us market this novel oregano oil.” 

Here is what we are doing, this scientist continued, “The oregano is grown in a hot-house. Then, the stalks of the plant are injected with a GMO version of the bacteria, Pseudomonas aureugenosa. This stresses the plant, forcing it to make massively high levels of carvacrol. It's unbelievable what we have done. We can make a plant that gives 80% or more carvacrol every time it is distilled. Everyone will want this product.”

Of course, this is paraphrased. Yet, in its basics there is nothing about it that isn't true. It was a kind of demand that they made, demonstrating the ultimate in arrogance, that is ‘You need to join us.' There was no joining on this end. 

By 2002, GMO-corrupted oregano oil became commonplace as a health food store supplement. Then, people started having reactions, though not aware of the reason. Common symptoms of toxicity from GMO and/or imitation oregano oil supplements include upset stomach, stomach-ache, pain in the liver area, head pain, and migraines. In virtually all cases the use of the true wild oregano oil and/or the whole crude herb complex with Rhus coriaria purges such symptoms. GMO-tainted oregano oil is being sold routinely, and the major outlets include health food stores, private label brands, and the Internet. 

Wild oregano oil has a specific chemical profile. That profile is absolutely reproducible within small limits. Any deviation from it, particularly any great deviation, is proof of fraud. Or, it may be proof of an imitation brand made from a non-oregano species. 

Three Ways Oregano Oil Can be Corrupted:
   • It is distilled from a non-oregano         
    species, like marjoram or Spanish 
    thyme, and, therefore, has the wrong 
    chemical profile. 

   • It is distilled from either the correct 
    species or the wrong one and is then 
    spiked with false carvacrol.
 
  • It is distilled from GMO-corrupted 
    oregano or marjoram, the most readily 
    identifiable corruption of all. 

In addition, there is the issue of thymol. This substance cannot be consumed in large quantities, as it has toxicity to the liver as well as the heart. In tiny amounts thymol is a synergist, such as less than 1.2%. If it is too high, that is above 4%, the oregano oil should not be consumed internally, at least not on a regular basis.
 
Regarding GMOs, the entire premise is false. In nature there is a balance of active ingredients which all work together in a synergy. Some scientists haughtily believe they can alter this balance for the better based on some mere presumptions. With oregano the presumption is the higher the carvacrol the better. This is simply not the case. Wild oregano oil contains up to 30 active ingredients, and all such ingredients have novel functions. 

Such alterations and manipulations are never the case with the wild oregano oil produced by North American Herb & Spice. It is always natural, always 100% wild, and always safe for human consumption. Importantly, it is also the only kind of wild oregano oil which is recommended for daily consumption and can be, if necessary, consumed with impunity, that is consumed in large amounts.
 
 A Partial List of GMO-Tainted Foods and Food Supplements:
   • soy and its derivatives
   • hard commercially grown corn 
   • some varieties of pop-corn
   • canola
   • beet sugar
   • cottonseed and cottonseed oil
   • Hawaiian papaya
   • oregano and, particularly, oregano oil,      
     even if it is marketed as wild or organic
   • sage and rosemary oils
   • commercial sage, rosemary, and 
     oregano (some)t    

Cass Ingram is a nutritional physician who received a B.S. in biology and chemistry from the University of Northern Iowa (1979) and a D.O. from the University of Osteopathic Medicine and Health Sciences in Des Moines, IA (1984). Dr. Ingram has since written over 20 books on natural healing. www.cassingram.com


North American Herb and Spice products

About Charleen Wyman

Leave a Reply

Your email address will not be published. Required fields are marked *