Cinnamon Oil Kills Bacteria

I just stumbled upon this article and found it informative and interesting. Just wanted to share it with you survivalist.

www.hpnonline.com...-9

reply to post by TrainDispatcher

---

There are quite a few other natural anti-biotics too, the most famous one is probably garlic. I'd recommend you look up "bee propolis" as well. Its a really fantastic anti-biotic!

Is it possible for me to concoct this cinammon oil?

With cinnamon bark or ground cinnamon?

I wouldn't mind having some of that stuff with me in the woods when I'm rockhounding!

You take a regular cooking oil.......like olive oil. Put cinnamon bark in the oil with other scents that you like or that have benefit....then bring to a boil then simmer. This makes the cinnamon oil. You need to test it first, it could cause a reaction.

Step 1 - Measure 1/2 cup of ground cinnamon and 2 cups of olive oil. Place these ingredients into a pan or pot. If you prefer to use cinnamon bark, use 5 to 10 sticks. Using cinnamon bark will make the oil more potent.

Step 2 - Set the stove top on medium to high heat. Place the pan on the burner. Allow the cinnamon to heat up for 3 to 5 minutes. The aroma of cinnamon should become potent as it simmers on the stove.

Step 3 - Turn off the stove. Allow the cinnamon oil to cool. After the oil has cooled, use a fine mesh strainer to filter out any ground cinnamon or parts of cinnamon bark that remain. Put a coffee filter in the strainer to ensure that you catch any left over debris.

Step 4 - Funnel the cinnamon oil into an amber colored glass jar or bottle. A darker bottle prevents light from damaging the oil, and it also preserves the oil for longer.

Step 5 - Store the cinnamon oil in the pantry where it is cool and dry. Place a dated label on the bottle or jar. You should keep it for no longer than a month.
------------------------

Recipe link

I wonder why the shelf life is so short?

reply to post by GioTheGreek

---

Use almond oil instead of olive and add 1 tablespoon of whole chamomile.
It will then last for over 6 months as the chamomile kills off and bacteria or fungi in the mix!
I always add chamomile to what ever tincture I am making as it helps to kill of anything that may taint it or shorten its shelf life.
Another thing to consider is the strength of the oil. To much of the cinnamon can cause some seriously bad skin problems/reactions. It isn't just hot and spicy to your tongue.

reply to post by xoxo stacie

---

Wow. Chamomile...

My grandmother used to drink chamomile and greek mountain tea every night... maybe that's why her "shelf life" was so long!

Thanks for the tip stacie

Chamomile? That's wonderful to know, and I don't even have to buy any! All i have is ground cinnamon, but I think i have seen the bark in the spice isle before.

Honey, is an antibacterial, and has been used as far back as the time of the Egyptians, if not prior.
Cinnamon and honey, now there's something I would take in a minute to calm a scratchy throat.
The hell with Robot-tussin!!

reply to post by reticledc

---

That does sound alot better than over the counter cough medicines...

Up here, we have Buckley's syrup.... which is absolute torture to drink, but it works! I compare it to taking a spoonful of Vicks. lol

Next time, its cinnamon and honey all day long

reply to post by GioTheGreek

---

I got some cinnamon stick today and brewed them up.
I stunk up the whole house, in a good way.
*~

[edit on 9/11/2009 by reticledc]

When honey is processed, it tends to granulate and clog up the machinery. So now they heat it up to a high temp, and kill off all the natural organisms in it. Like the anti-bacterial stuff. I have had dentists advise me not to use honey in my coffee, because it acts like cocaine does to people, on the cavity causing bacteria. But I buy mine from health-food stores, or from farmers, un'pasteurized'. That way, it kills those same bacteria. And 'paseurizing' milk has the same deleterious effect on milk. Kills all the good stuff your body needs. Microwaves do, as well.