Description
Oregano is one of the most potent and powerful essential oils and has been used for centuries in traditional health practices for its cleansing and immune-boosting properties.* The primary chemical components of Oregano are carvacol and thymol, both in the phenols group, which possess cleansing and antioxidant properties.* Due to its high phenol content, caution should be taken when inhaling or diffusing Oregano; only one to two drops is needed. Additionally, Oregano should be diluted with doTERRA Fractionated Coconut Oil when applied to the skin. One drop taken daily can help maintain healthy immune function; Oregano can be taken more frequently when seasonal threats are high or as needed to further support the immune system.* In addition to being a popular cooking spice, Oregano also supports healthy digestion.* Oregano acts as an enhancer and equalizer in essential oil blends and can help support healthy respiratory function when taken internally.*
Uses
Take one drop daily to maintain healthy immune function.*
Add one to two drops to a veggie capsule to support healthy respiratory function.*
Put one drop in place of dried oregano in spaghetti sauce, pizza sauce, or on a roast.
Put 10 drops in a 16-ounce spray bottle with water for a surface cleaner.
Directions for Use
Diffusion: Use three to four drops in the diffuser of your choice.
Internal use: Dilute one drop in 4 fl. oz. of liquid.
Topical use: Dilute one to two drops with doTERRA Fractionated Coconut Oil then apply to desired area.
Cautions
Possible skin sensitivity. Keep out of reach of children. If you are pregnant, nursing, or under a doctor’s care, consult your physician. Avoid contact with eyes, inner ears, and sensitive areas.
Statements with asterisks refer to internal use. All others refer to aromatic or topical use.
More Info
Why Oregano Presentation
Whether you're running a cafe or an eatery, it's always important to pay attention to the latest food crazes and changing diners preferences. From the popularity of street food to the rising demand for healthier options, here are some of the major food trends taking shape across South East Asia.
Trend #1: More restaurants are reinventing classic Asian dishes
Trend #1: More restaurants are reinventing classic Asian dishes
Popular traditional dishes are now being given new life by innovative chefs, and you too can create your own spin on old favourites. For instance, you can turn familiar Asian flavours such as satay and beef rendang into a new burger creation. Start with simple changes and see how your diners take to it. Adapt your recipe to their feedback, keep adding your signature twist and you’ll soon have a unique menu that will help your business stand out.
Trend #2: Asian street food is on the rise
Trend #2: Asian street food is on the rise
Street food is moving from the sidewalk to the restaurant table, as more diners are drawn to its simplicity and variety of intense flavours. Eateries can ride on the growing popularity of street food to serve up fun and adventurous dishes to attract both tourists and local diners.
Trend #3: The demand for halal cuisine is growing
Trend #3: The demand for halal cuisine is growing
A large portion of the Muslim population who dine out now are younger, and they are more likely to be savvy and interested in choice and convenience. They are willing to pay for quality food and enjoy the taste of international cuisine. Getting halal certification can help capture these diners and show them what your restaurant has to offer.
Trend #4: A growing appetite for healthier food choices
Trend #4: A growing appetite for healthier food choices
Diners of all ages in South East Asia are now eating healthier.
In fact, research conducted by Nielsen found that 93% of diners are willing to pay more for healthier food fare*. With the growing consumer interest in health and freshness, chefs are delivering more creative vegetable dishes. These include spaghetti made with zucchini, and sweet potatoes, or Thai noodle salad created from zucchini, mango and peppers.
Learn more about delicious, desirable and healthy food that can meet the demands of your diners.
Trend #5: Millennial diners matter
Trend #5: Millennial diners matter
With over 130 million millennials in Asia food operators need to cater to the tastes and preferences of this tech-savvy generation. Millennials like to be connected, and look for places that have information that is easily available to them online. The origins of your food and whether it’s organic or locally produced matters to them. Having this – along with contact details, opening hours, address and other information – available across various social platforms can entice them to visit your restaurant.
See how you can bring more millennials into your restaurant.
Trend #6: New hot ingredients in Asia
Trend #6: New hot ingredients in Asia
From sambal to Korean gojuchang sauce, a new wave of Asian flavours is spicing up the menus for curious diners. Top favourites making their mark in kitchens include yuzu for its zesty taste, coconut for its richness, and the very versatile salted egg yolk.
*We Are What We Eat. (2015, January). Retrieved July, 2016, from Global Health and Wellness Report - January 2015.
Want more articles and recipes like this?
Mercury pollution contaminating Arctic wildlife, causing death and reproductive problems among bird populations, studies show
Wednesday, July 20, 2016 by: Wes Maxwell
Tags: mercury contamination, Arctic, shorebirds
(NaturalNews) New research published in The Condor: Ornithological Applications, has shown that shorebirds breeding in Alaska are being exposed to alarming levels of mercury, putting their entire population at risk.
Shorebirds travel to Alaska for their breeding season in the spring, before making the long trek down to Central and South America for the fall and winter.
Due to atmospheric circulation and other factors at play in the Northern hemisphere, high amounts of mercury deposits have been found to accumulate in the Arctic, raising concerns for the breeding populations of these birds.
Arctic mercury pollution causing harmful effects on shorebird populations
According to Phys.org, mercury exposure has been linked to reduced reproductive success and other adverse health reactions in shorebirds.
Even more alarming, the type of mercury present in the aquatic environments that shorebirds commonly forage in, is, for the most part, methylmercury, the chemical element's most dangerous form.
As a result, Marie Perkins of the Biodiversity Research Institute, conducted a study to investigate the exact levels of mercury concentrations in shorebirds and their resulting effects.
By collecting blood and feathers from nine different shorebird species breeding in the Arctic, Perkins and her team of researchers found that some shorebirds examined had "mercury concentrations upwards of two micrograms per gram of blood."
Additionally, shorebird species that commonly foraged in areas distant from highly concentrated methyl-mercury wetlands were found to have the lowest levels of mercury in their blood.
"These species already face a lot of tough new challenges, from climate change to disappearing stop-over habitat, so throwing a neurotoxin in the mix that can reduce reproductive success is likely to harm their populations," wrote Dan Cristol of the College of William & Mary, a researcher not involved in the study.
Effects of mercury on shorebirds' migration abilities
What Cristol believes to be a bigger threat to shorebirds' livelihood than mercury's effect on their reproductive ability though, is its affect on these birds' capacity to carry out arduous, lengthy migrations.
According to Stanford.edu, many shorebird species travel more than 15,000 miles over the course of their annual migrations, sometimes traveling up to 2,000 miles non-stop in less than two days.
Cristol, who is an expert researcher on mercury's effect on birds, is worried that mercury levels in shorebirds "probably spike when they leave the breeding grounds and start burning their reserve fuel, making their already arduous continent-jumping trips even harder."
While much more research needs to be done to determine exactly how exposure to mercury and other heavy metal toxins can result in adverse health effects for Arctic shorebirds, the results so far don't look too promising. For this reason, researchers like Marie Perkins have been encouraged to expand their studies on mercury exposure in Arctic shorebirds.
Perkins, who is currently pursuing her PhD at McGill University, is "working in collaboration with BRI and the Arctic Shorebird Demographics Network to closely examine mercury exposure in multiple shorebird species breeding across the North American Arctic."
Sources:
Phys.org
Web.Stanford.edu
Learn more: http://www.naturalnews.com/054712_mercury_contamination_Arctic_shorebirds.html#ixzz4Hr8ed9SI
Learn more: 
Beef Bone Broth
Ingredients
3
pounds beef soup bones (knuckle, neck, or marrow bones)
1
cup water
4
medium carrots, cut up
3
medium onions, unpeeled and cut up
6
stalks celery with leaves, cut up
2
tablespoons dried basil
or thyme, crushed
1
tablespoon salt
20
whole black peppercorns
16
sprigs fresh parsley
4
bay leaves
6
cloves garlic, unpeeled and halved
18
cups cold water
2
tablespoons cider vinegar
Directions
Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once.
Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth.
Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.
If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months.
If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months.
From the Test Kitchen
SLOW COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and cook on low 10 to 12 hours. Remove soup bones from broth. Continue as directed in Step 3. Makes about 9 cups.
Per 1 cup: 32 cal., 1 g fat (0 g sat. fat), 10 mg chol., 151 mg sodium, 1 g carb., 0 g fiber, 4 g pro.
Nutrition analysis per serving: 32 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 10 mg cholesterol, 0 g fiber, 0 g total sugar, 13% Vitamin A, 3% Vitamin C, 151 mg sodium, 2% calcium, 4% iron
PRESSURE COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in recipe. Makes about 10 cups.
Nutrition analysis per serving: 29 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 9 mg cholesterol, 0 g fiber, 0 g total sugar, 12% Vitamin A, 3% Vitamin C, 136 mg sodium, 2% calcium, 3% iron
Per 1 cup: 29 cal., 1 g fat (0 g sat. fat), 9 mg chol., 136 mg sodium, 1 g carb., 0 g fiber, 4 g pro.
THE BONES:
Look for soup bones at your meat counter. Neck bones, back bones, and marrow bones are good choices. Ask your butcher to cut the marrow bones into 2 to 3 inch lengths; this helps expose more of the marrow. You also can save bones from pot roasts and steaks to use for stock. Simply store them in an airtight container in the freezer until you are ready to use them. Be super thrifty and save your bones from prepared broth. They can be reused for another batch of broth. The broth won't have as much flavor in the second round, but will still make good broth.
Nutrition Facts (Beef Bone Broth)
Per serving: 36 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 170 mg sodium, 2 g carb., 0 g fiber, 0 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet
Recipe Collections
Best-Ever Slow Cooker Ideas
Our Favorite Casseroles
Related Categories
Soup Recipes
Beef Bone Broth
Ingredients
3
pounds beef soup bones (knuckle, neck, or marrow bones)
1
cup water
4
medium carrots, cut up
3
medium onions, unpeeled and cut up
6
stalks celery with leaves, cut up
2
tablespoons dried basil
or thyme, crushed
1
tablespoon salt
20
whole black peppercorns
16
sprigs fresh parsley
4
bay leaves
6
cloves garlic, unpeeled and halved
18
cups cold water
2
tablespoons cider vinegar
Directions
Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once.
Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth.
Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.
If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months.
If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months.
From the Test Kitchen
SLOW COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and cook on low 10 to 12 hours. Remove soup bones from broth. Continue as directed in Step 3. Makes about 9 cups.
Per 1 cup: 32 cal., 1 g fat (0 g sat. fat), 10 mg chol., 151 mg sodium, 1 g carb., 0 g fiber, 4 g pro.
Nutrition analysis per serving: 32 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 10 mg cholesterol, 0 g fiber, 0 g total sugar, 13% Vitamin A, 3% Vitamin C, 151 mg sodium, 2% calcium, 4% iron
PRESSURE COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in recipe. Makes about 10 cups.
Nutrition analysis per serving: 29 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 9 mg cholesterol, 0 g fiber, 0 g total sugar, 12% Vitamin A, 3% Vitamin C, 136 mg sodium, 2% calcium, 3% iron
Per 1 cup: 29 cal., 1 g fat (0 g sat. fat), 9 mg chol., 136 mg sodium, 1 g carb., 0 g fiber, 4 g pro.
THE BONES:
Look for soup bones at your meat counter. Neck bones, back bones, and marrow bones are good choices. Ask your butcher to cut the marrow bones into 2 to 3 inch lengths; this helps expose more of the marrow. You also can save bones from pot roasts and steaks to use for stock. Simply store them in an airtight container in the freezer until you are ready to use them. Be super thrifty and save your bones from prepared broth. They can be reused for another batch of broth. The broth won't have as much flavor in the second round, but will still make good broth.
Nutrition Facts (Beef Bone Broth)
Per serving: 36 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 170 mg sodium, 2 g carb., 0 g fiber, 0 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet
Recipe Collections
Best-Ever Slow Cooker Ideas
Our Favorite Casseroles
Related Categories
Soup Recipes
