Our powder, made from the finest naturopathic-grade Diatomaceous Earth in the world, is rich in absorbable iron, silica and other essential nutrients such as magnesium and calcium. It helps to gently sweep the gut and gently wipe it clean. We source our Diatomaceous Earth from the best source in the world, found in the United States, to ensure that it's the lightest and finest quality around, the Australian version just doesn't cut it when it comes to purity and quality!.
how do i use it?
All you need to do is put a tablespoon of my Love Your Gut Powder into a glass, mix it with water and drink it down.
A healthy gut is vital to your health. Your lower gastrointestinal tract is home to almost 100 trillion microorganisms, most of which, are bacteria. They are mostly, "good" bacteria that help us digest food and release the energy and nutrients we need. They also crowd out bacteria that can trigger disease. But when things go awry in our guts, they can also go awry with our immune system and in our brains which can lead to digestive problems, weight gain, depression, anxiety and further disease.
what does it taste of?
Diatomaceous Earth is flavourless, which means you can add it into daily meals and smoothies.
how long does a pack last?
Providing you use it everyday, one pack should last a month.
Is it safe?
Sure is.Take about one teaspoon of food grade diatomaceous earth with water once a day. It's best used on an empty stomach at least one hour before or two hours after eating. Drink an additional cup of water after each dose to improve its effects.
Precaution should be taken with Diatomaceous Earth is around breathing the dust. It is an extremely fine powder similar to talcum powder and will cause a similar reaction to breathing talcum powder.
Naturally, keep the powder well away from your face when handling it and keep out of the reach of children.
Why you've never heard of it?
You may never have heard of diatomaceous earth before, but chances are you’ve consumed it. Common products contain diatomaceous earth like dusts, powders and pressurized liquids that are used on the outside of buildings, on farms, in gardens, and in human and pet foods.
It usually comes in the form of a white powder and is also used in water filtering, food manufacturing, skin products and farming to naturally eliminate viruses, insects, parasites and other harmful organisms by binding to them and drying them out. It also has the ability to improve the body’s use of calcium, improve bone mineralisation, protect joints and fight effects of aging.
If you have any questions... simply drop us a line.
An ancient herb backed by science: your answer to candida-related health problems
In 1982 scientists at the University of Canterbury discovered an extract from New Zealand’s horopito plant containing polygodial was more effective at killingCandida albicansthan the powerful pharmaceutical anti-Candida drug, Amphotericin B.
The graph shows polygodial has a larger zone inhibiting the growth ofCandida albicansand the zone is formed within 1 day. This means that polygodial has stronger and faster antifungal action than Amphotericin B. (Reference: McCallion et al 1982. Planta Medica, vol 44, pp134-138)
Three years later Forest Herbs Research began developing ways to offer this ancient herb’s candida killing benefits to you in Kolorex’s horopito-based range of natural health products.
Years of Clinical Research
Kolorex products have been used in a number of clinical studies conducted over nearly 30 years. These studies show that Kolorex provides fast, effective relief from an array of symptoms related toCandidaovergrowth.
Our understanding of the foods we commonly eat is constantly changing -- and scientists at Plant and Food Research are gaining new insights all the time. The institute's general manager of science food innovation,
Dr Jocelyn Eason, shares 10 things we might not know about popular Kiwi foods
1 Pick a peck of Kiwi peppers
New Zealand has two native pepper trees: horopito and kawakawa.
Both have a long tradition of medicinal uses by Maori and are being developed by the New Zealand food industry for sale at home and overseas as indigenous spices.
Horopito has red blotchy leaves and is found in disturbed bush and margins throughout the North and South Islands. The leaves contain a pungent (spicy hot) compound called polygodial -- also found in the water pepper used as a spice in some Asian cooking. If you nibble (cautiously) some horopito leaf you will feel a slowly developing, then slowly fading, hot sensation in your mouth.
Horopito is grown commercially in Golden Bay and elsewhere, and sold for both flavouring and for its antifungal properties.
Kawakawa has dark-green, heart-shaped leaves and is found in shady bush on the North Island and warmer parts of the South Island.
Its leaves are less pungent than horopito, with myristicin (the main flavour of nutmeg) the most tasty component.
These leaves have been used as teas, and for flavouring beer (TaaKawa).
Surprisingly the fruits have not been used much, even though these contain pungent and medicinal compounds similar to those found in the black peppercorns used in European cuisine.
So next time you're out in the bush, keep your eyes open for these hot plants -- but mind your tongue.
2 Kiwifruit have relatively little effect on blood sugars
Common wisdom tells us that sweet sugary foods raise blood glucose and must be avoided by people with diabetes, or those who just want to stay healthy.
So why does a luscious, sweet kiwifruit have such a small effect on our blood sugar?
We know about 80 per cent of a kiwifruit is water, but there is a lot going on in the other 20 per cent.
A 100g kiwifruit contains about 10g of sugar.
However, half of the sugar in kiwifruit is fructose and, while we perceive fructose to be very sweet, it has little effect on our blood-glucose levels.
In addition, the cell walls of kiwifruit flesh are not digested but hang around in our intestine to further reduce glucose absorption.
To complicate the picture further, scientists now also believe there is another factor influencing our blood sugar response to kiwifruit -- scientists at Plant and Food Research are investigating whether compounds found in kiwifruit called phenolics reduce our blood-sugar response to the fruit.
Zespri kiwifruit have also been scientifically proven to contribute to normal bowel function and they are high in vitamin C, so if you put all this together you have a delicious, nutrient-rich, healthy fruit that doesn't put your blood sugars through the roof.
3 Your need for caffeine is due to your genetics
Some people can't consume caffeine post-lunch for fear of insomnia, whereas others can have a double shot as a night cap.
Research indicates that the reason is all down to our genetic make-up.
The genes we carry could also dictate how much we crave and consume caffeinated products, and therefore the market demand for these products.
That need for chocolate, for example, is all down to your DNA.
Scientists from the Harvard School of Public Health, the National Cancer Institute and other institutions say they have discovered two genetic variations that influence caffeine metabolism and are associated with how much caffeine people consume.
People with particular variations of two specific genes are more likely to consume caffeine, and to drink more of it when they do.
4 Eating vegetables is good for your bones
Most people think of dairy when they think of foods that are good for our bones and our teeth. While it's true that dairy is an excellent source of bone-building calcium, it is not the only or best source of important minerals to keep your bones healthy.
To build and maintain strong bones you need adequate amounts of calcium, vitamin D and vitamin K.
These three nutrients work in conjunction to build and repair bones, with vitamins D and K playing a central role in helping your body absorb calcium.
Certain vegetables provide calcium as well as vitamin K, a nutrient equally important to bone health.
Both vegetables and fruits promote bone health by neutralising blood, which helps to reduce the loss of calcium from your body and, in particular, your bones.
Green vegetables are the primary source of vitamin K and also provide calcium.
Kale, for example, can go toe to toe with many healthy dairy products when it comes to the amount of calcium per serving.
A single serve (75g) of kale provides 150mg of calcium -- 18 per cent of the recommended daily intake of calcium.
A cup of cottage cheese provides just 130mg and 1 cup of milk has 300mg.
Kale is also a good source of vitamin A, vitamin C, vitamin K and it contains copper, potassium, folate, vitamin B6, magnesium and manganese -- a truly super vegetable.
5 Berryfruit can help asthma patients to breathe more easily
Scientists at Plant and Food Research have analysed a range of different New Zealand blackcurrant varieties and found that in the lab, many reduced a key inflammatory step linked with allergy-induced asthma.
The consumption of some fruit types has been shown to reduce symptoms in allergy-induced asthma but this research has provided more insights into the likely bioactive compounds in fruit that are responsible for this health benefit.
The research shows compounds known as anthocyanins present in blackcurrant are important in controlling inflammation in the lung, but more importantly it is the ratio of specific anthocyanins rather than the presence or absence of them that makes blackcurrants a healthy fruit.
This new knowledge will enable New Zealand's food and drink companies to develop foods based on the correct balance of these compounds that can be consumed as safer, natural alternatives to assist conventional drug treatments for asthma and other allergic conditions.
6 Why chillis are hot and mint is cold
Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on our tastebuds. The heat sensation in chilli peppers is caused by capsaicin, a colourless, odourless, oily chemical found in peppers.
Capsaicin binds with sensory neurons which trick your body into thinking that it is experiencing excessive amounts of heat in the area that the capsaicin comes into contact with, even though no actual physical burning is taking place.
Conversely the chemical in mint, menthol, makes us think the area of skin touching the menthol is cold, by binding with cold-sensitive receptors, and tricks your brain into thinking you are feeling a cold sensation when in fact everything is more or less the same temperature as before.
7 All bananas are genetically identical
Have you ever noticed that while there are a plethora of varieties of nearly all common fruits such as apples, oranges and peaches, each banana seems identical to every other? When someone says "banana", you probably think of a large fruit with yellow skin and a soft, pale middle. That's because only bananas of the Cavendish variety are sold in our stores.
While there are many species in the banana genus Musa, those species are drastically different from the "banana" in taste and texture.
Fruit corporations long ago decided that it would train consumers to expect all bananas to be identical.
Until the 1950s, all bananas bought in shops were the Gros Michael variety but this was replaced by Cavendish when Gros Michael bananas -- another genetically identical cultivar -- were so devastated by disease they could no longer be supplied to the global market in any quantity. In order to preserve their distinctive properties, Cavendish bananas are never allowed to reproduce sexually.
That means they all have the exact same genetic code as the first Cavendish tree selected by UnitedFruit Corporation in the 1950s.
Now, the same disease that devastated the Gros Michael is targeting the Cavendish variety so plant scientists are looking for ways to stop the disease or breed new varieties with increased resistance.
8 A tropical tuber provides more of the world's carbohydrates than any crop beside rice or wheat
After rice and wheat, the most important human carbohydrate source is not what you might guess.
It's not the starchy potato, or any of the major sweetener-producing crops (sugar cane, sugar beet or corn).
It's a tropical tuber known by the names cassava, manioc and yuca (in Spanish), and it's the main ingredient in tapioca pudding.
Cassava was a staple food for the pre-Columbian cultures of tropical America and remains an important food in that region of the world today.
It has also acquired a central place in African cooking, and is a major calorie source for that continent.
That's because cassava is both versatile and highly nutritious -- it is a good source of fibre, vitamin C and contains dietary levels of other essential nutrients (biotin, folate, potassium, thiamine, zinc).
As well as being cooked and eaten like a potato, cassava can be ground into a flour.
The starch of the cassava is not called cassava starch (as you might expect based on corn starch or potato starch) but tapioca, and is most famously used in puddings and in the "boba" balls of certain Asian teas.
9 Enjoy your potato cold
Potatoes are often perceived as unhealthy because they have a reported high glycaemic index (or GI).
However, many nutritionists now believe the glycaemic index is not a very useful measure because it is a ratio that refers to the digestibility of carbohydrate relative to glucose, and does not reflect the density of carbohydrate in the food or the amount of food eaten to achieve a blood glucose response.
Glycaemic impact is a new way of measuring blood glucose response to food. The advantage of this measure is that it behaves like a nutrient -- it has gram units and can be expressed as g/100g of food or g/serving of food, just like other nutrients on a food label. Potatoes are in fact an excellent source of low-density energy.
This means that the energy we get from potato comes from carbohydrate (17kJ/g) rather than fat (34kJ/g) and is diluted about eight times with water. They are also a good source of vitamin C, a source of potassium and niacin, and if you keep the skin on a source of dietary fibre.
The glycaemic impact of potato is easy to manage in a healthy diet.
When potato is cooked the starch gelatinises and becomes digestible.
But when you cool cooked potato and let it stand for a while the starch chains partially join up, and this slows down the speed they are digested.
So starch in cold cooked potato is digested at a lower rate than in the hot potato, and correspondingly has a lower glycaemic impact per weight.
In addition, the acid in the vinaigrette you add to your potato salad (lemon juice, lime juice, or vinegar) will slow stomach emptying which means the starch does not reach digestion/absorption sites in the small intestine as quickly and the glycaemic impact is less acute.
So potato is not the villain it has been made out to be because it is not carbohydrate dense.
You should continue to enjoy your potatoes and by choosing a potato salad with vinaigrette keep your blood glucose under control.
10 The new "three minutes max" rule for cooking vegetables
We all know the effects of over-cooking on vegetables -- their flavour changes when components of fresh, green flavour are lost and bitter flavours become more dominant, and they become soft and mushy.
Boiling in water can also mean the water-soluble vitamins like vitamins B and C, as well as water-soluble phytonutrients like the purple colour in purple cabbage or beetroot, are lost.
However, the combination of heat and time makes vegetables softer and easier to eat and digest.
A new New Zealand-Australian study has undertaken research to separate the facts from the old wives' tales and provides a new "3min max" cooking guideline for steaming and stir-frying vegetables that optimises the taste and nutrition.
Steaming has very low water contact that leaves vegetables brightly coloured, crunchy and tasting great, and minimises loss of water-soluble vitamins like vitamin C.
Stir-frying includes the addition of a small amount of oil that makes fat-soluble vitamins and phytonutrients (like beta-carotene in carrots which makes Vitamin A) more available to our body.
Alternatively, a good cooking option for starchy root vegetables is oven-baking, which allows the release of energy and makes fibre available to our body.
For friends who are cutting down on processed foods, gluten, dairy, sugar and eggs, cheesecake is probably one of the foods you avoid like the plague.
I’ve created a cheesecake with my Golden Gut Blend that’s a perfect afternoon treat or delightful dessert for summer. It’s a raw, vegan, gluten-free, dairy-free and refined sugar-free cheesecake that is absolutely delicious.
Thanks to its extraordinary properties, this fantastic indigenous herb has been extensively utilized as traditional medicine for numerous decades by the Maori people of New Zealand.
However, although this majestic plant has existed for more than 65 million years and despite almost two decades of scientific research proving that Horopito possesses impressive medicinal properties, many of us have never even heard about this herb. But don’t worry – we’ve got you covered.
In this blog, you’ll learn everything you need to know about Horopito, including how it can help to naturally prevent recurrent candida.
Introducing Horopito: the New Zealand herb with impressive medicinal properties
The botanical and Latin name of Horopito isPseudowintera colorata. That name is quite a mouthful, isn’t it? But don’t worry, this unique flowering plant also comes with other much simpler names that can be easily remembered. These include:
New Zealand Pepper tree
Wondering why Pseudowintera colorata has such a strange name? Well, early taxonomists realized that there was a great resemblance between members of the Winteraceae family, namely Horopito and the South American Drimys Winteri from which the herbal treatment “winter’s bark’’ is derived.
What does horopito look like?
Horopito is a prehistoric shrub that grows to about eight meters in height. When exposed to light, the red blotches on the upper part of its light green, oval shaped leaves, strike out even more. As for the lower surface of the leaves of Horopito, they have a beautiful blue-grey hue. With spring comes the blooming of little flowers, greenish-white in color and when autumn follows, black berries make their appearance.
Fun fact:Horopito stands apart compared to other plants as its flowers do not come among the leaves, rather it comes directly from older stems.
Where does Horopito grow?
Belonging to a primitive flowering family known as the Winteraceae, this pepper tree grows throughout a lot of New Zealand’s mountains in wet upland forests. Apart from the far North, it is also found in abundant quantities in the Southern South Island, close to the sea.
Fun fact:Amazingly, compared to most blossoming plants that exist, Horopito does not have tubes to carry water. This is why it cannot live in areas that are not damp and where there are no heavy downpours regularly.
Besides its medicinal properties, what makes Horopito so special?
This evergreen shrub is a very sturdy plant. While many species of plants were being eradicated by volcanic winters and ice ages, Horopito continued to struggle in order to survive. It started to produce chemicals that were so strong that they kept at bay, not only animals and insects, but even microbes such as fungi and bacteria.
When extensive forest areas were destroyed, this exotic woody evergreen flowering plant knew perfectly how to regenerate itself and at high altitudes, it produced some minor impenetrable shrub lands and low forests. That’s not all: the beautiful elliptical leaves of the plant are naturally rich in two potent antioxidant flavonoids namely quercetin and taxifolin.
What is Horopito’s mechanism of action against candida?
The principal active ingredient of the Horopito plant is a very spicy compound known as sesquiterpene dialdehyde or ‘polygodial’. After extensive research, scientists discovered that polygodial is a very powerful, natural substance that possesses anti-fungal properties.
In 1982, while Professor J.R.L Walker and his team were working on the isolation of sesquiterpene dialdehyde from Horopito leaves at the University of Canterbury in New Zealand, they surprisingly noticed its anti-fungal property against Candida albicans. Scientists report that polygodial uses different kinds of mechanisms to disturb the roles played by fungi and yeast. This natural potent substance is also able to upset the structure of the yeast’s membrane due to its ability “to act as a non-ionic surfactant” .
Fun fact:Polygodial is found in larger amounts in Horopito leaves with margins that have a lot of red spotting .
2. Horopito also possesses antibacterial and anti-inflammatory properties
In addition to being a potent anti-fungal, polygodial also demonstrated moderate antibacterial activity  and proved to be anti-inflammatory. Scientific research conducted in New Zealand showed that the effect that polygodial had on the digestive system, extended far beyond anti-fungal activities. Many studies clearly showed the capability of polygodial to poison and thus kill candida in cases such as gut candidiasis and oral and vaginal thrush [5, 6, 7, 8, 9].
3. Horopito and dental care
Pseudowintera is used in the manufacturing process of a range of products such as avocado oil with infused Horopito, care creams and anti-fungal creams. When chemists studied the constituents of Horopito’s essential oil, they discovered that it contained not one but 29 components – one of which was ‘eugenol’, a dental pain killer.
4. Horopito has been traditionally used as a pain killer
Long ago, Maori inhabitants of New Zealand made an astonishing discovery. They found that a particular tree from the Winteraceae flowering family, the Red Pepper tree, could treat not one but several illnesses. They made a decoction with the leaves and used to calm internal pain. They named this decoction the ‘Maori pain killer’ .
The Maori used this natural pain killer to treat those suffering from stomach aches, poor blood circulation and respiratory complications such as colds, asthma and coughs. They also used Horopito leaves topically to treat painful wounds, bruises, cuts, burns and inflammation of the joints. Thanks to its peppery constituents, Horopito leaves do not simply help strengthen tissues and kill germs; but it also helps improve blood flow throughout the body.
How did the Maori prepare these pain killers?
Well, the Maori benefited from the natural analgesic properties of the Horopito leaves in various ways. For instance, to provide rapid relief, the Maori would crush the leaves – these were then infused in water and swallowed or made into a paste and applied directly on the skin.
5. Horopito and 10-Undecenoic acid
When combined with10-Undecenoic acidand high grade oregano oil, Horipito does wonders. Undecenoic acid, also known as 10-undecenoic acid, Undecylenic acid and Undec-10-enoic acid, is best known as a fatty acid with anti-fungal properties.
This acid which acts as a poison for Candidiasis, is obtained when castor oil is cracked under pressure. Since 1949, the food industry has made use of salts of undecenoic acids in order to inhibit yeast and the various types of fungi. At the same time, the medical industry used this acid as a drug against fungus. Due to the undecenoic acid present in topical antifungals and toenail fungal infections, sufferers rapidly recover.
6. Horopito and oregano oil
A study led by a Georgetown University Medical Center showed that oregano oil brought the growth of a candida contamination to a complete halt. The same study also stated that “the daily oral administration of origanum oil may be highly effective in the prevention and treatment of candidiasis.”
It is believed that natural antimicrobial agents which can be found in oregano such as carvacrol and thymol, are capable of reacting with water in the bloodstream thus causing the dehydration and death of candida cells. Yet another study showed that carvacrol gave better results compared to eighteen drugs that had been prescribed when getting rid of dangerous microbes. Individuals suffering from candida skin infections should mix three to six drops of oregano oil with a glass of water or some coconut oil and then take it twice every day for a greater chance of success. It can also be taken in form of capsules or applied directly to the skin when mixed with another carrier oil.
How to take Horopito
Horopito is available in different forms:capsules,soft gels,liquidandpowder. It is advised that a person eats before taking capsules or soft gels and then drinks a lot of water. Here’s a simple guide depending on the form you choose to take:
Capsule form:One capsule of Horopito taken twice daily
Liquid form:Ten to thirty ml per week.
Now that you know what Horopito is and how it can help you, you may have some additional questions. We’ve answered some of the most common questions about Horopito below but feel free to contact us should you need more information. We’ll be delighted to discuss any concern you may have regarding the amazing Horopito.
You can definitely consume Horopito tea as a treatment for digestive discomfort. You can also add some peppermint leaf if you’re feeling nauseated and anise seed to make the tea naturally sweeter. However, remember that Horopito leaves are peppery – you don’t want to use too much.
What does it taste like?
Horopito is considered by many as one of the most unpalatable plants in New Zealand. That’s because chewing Horopito leaves releases naturally occurring peppery-like compounds which produce a hot taste and leaves one with a numb tongue. Actually, this is why Horopito is popularly known as ‘pepper wood’.
But don’t let that deter you from spicing up your meals with Horopito: recent discoveries have shown that ancient tribes used to crush Horopito leaves and add them to ethnic food so as to enhance the food’s taste and give it a bang of additional flavor. Keep reading to find out how to use Horopito to add more zing to your meals.
Fun fact:Due to its pungent taste, Horopito is unpalatable to predators.
How can one use it in the kitchen?
People are often skeptic about the use of Red Horopito leaves in recipes. But they never regret doing so: you see, cooking Horopito leaves releases wonderful woody notes as well as bourbon aromatics. Here are a few scrumptious Horopito tips you absolutely need to try next time you feel like going on a delicious adventure in the kitchen:
Due to its matchless citrusy and peppery taste, Horopito makes dressings, marinades and sauces taste yummy.
When used as a finishing seasoning, Horopito gently infuses flavor into meat, chicken, fish and seafood.
You can also boost the taste of your veggies with some winter’s bark and accompany your meal with some Horopito tea.
Using a salt grinder, mix Horopito leaves with some salt crystals (Himalayan salt would be a great addition to the mix). or purchase at www.rhayne.co.nz
Use this simple herb-salt blend as condiment once your food is cooked. You can also use it to sprinkle on your barbecue.
Where can you get the leaves for cooking purposes?
Nowadays, Horopito leaves are harvested on a commercial scale. They are washed, dried and crushed into multiple categories of powder. You can easily obtain them in the form of peppers and flakes. They are advertised and promoted as herbs which can be used to coat and stuff fish, meat and vegetables. People also mix them to their batter when baking breads, biscuits and cakes.
Does Horopito exist in powder form?
Yes: Horopito is now produced in powdered form on a commercial scale for culinary purposes and for companies which prepare Horopito capsules and tablets.
Does the essential oil of Horopito exist?
Yes and you may be surprised to learn that it contains 29 active components including eugenol which is a potent dental pain killer.
Is it safe to take Horopito during pregnancy or if I am breastfeeding my baby?
Although there is no evidence that Horopito may cause teratogenicity (disturbance of the embryo or foetus which may result in a halt in pregnancy or a birth defect), as a precautionary measure, pregnant or breastfeeding women should avoid taking Horopito.
Can I rub it’s oil or cream on my skin if I have a rash?
Pseudowintera colorata has been used traditionally for a very long time and millions of doses of Horopito have been consumed in the last 20 years. Long ago, its leaves used to be chewed and then softly rubbed on women’s breasts at the time of weaning their babies. However, it did happen for some individuals to feel nauseated or get stomach pains after taking Horopito the first few times. This is due to Horopito’s natural heat which is similar to cayenne pepper. As a precaution, rub a dab of cream inside your wrist and then leave it few hours to find out how your skin reacts.
Is it okay to take Horopito and aniseed together?
Yes, in fact aniseed has been used traditionally to treat upset stomachs and bloating. Combining Horopito leaves with aniseed will give you a natural treatment for mild digestive issues. Moreover, these two act as a potent antifungal and can help eradicate candida overgrowth.
Although Horopito possesses antibacterial properties, it only targets and kills harmful bacteria or pathogens and does not kill good bacteria.
Can I experience die off from taking a Horopito supplement?
Some individuals reported that they experienced nausea after taking Horopito based products, especially the first time. Experts concluded that that this was either due to Horopito’s hot taste or the result of yeast or other fungus being killed. When this occurs, the dying yeast and fungus release toxins in the body – these toxins then cause feelings of nausea, headache and exhaustion. This is known as‘yeast die-off’ or ‘Herxheimer’ reaction. In simple terms, when yeast cells are quickly destroyed, a die-off occurs. When this happens, people tend to prematurely put a cross on their Candida diet. This is why when die-off symptoms are seen, those who are following a Candidiasis diet should be prepared.
I have heard that it can cause diarrhea – is this true?
The Maori people used Horopito tree leaves and bark as a means to treat those who suffered from diarrhea and stomach pain. However, some individuals may get a die-off reaction in the form of diarrhea. If the diarrhea persists, make sure to consult a doctor.
Can Horopito interact with medications?
Although cases of Horopito interacting with other medications have not been reported, it is better for a person to consult his health care professional before taking several supplements.
1. Forest Herbs Research. New Zealand naturopath cream study, Nelson, New Zealand, 1995:data on file.
2. Antifungal mechanism of polygodial. Kubo I, Fujita K, Lee SH. J Agric Food Chem. 2001 Mar;49(3):1607-11. PMID: 11312903.
3. Red leaf margins indicate increased polygodial content and function as visual signals to reduce herbivory in Pseudowintera colorata. Cooney LJ, van Klink JW, Hughes NM, Perry NB, Schaefer HM, Menzies IJ, Gould KS. New Phytol. 2012 Apr;194(2):488-97. doi: 10.1111/j.1469-8137.2012.04063.x. Epub 2012 Feb 6. PMID: 22309352.
4. Kubo , Fujita K, Lee S H, Ha T J. Antibacterial Activity of Polygodial, Phytotherapy Research, 2005, 19, pp 1013-1017.
5. Protective effect of an oral natural phytonutrient in recurrent vulvovaginal candidiasis: a 12-month study. Kumari A, Bishier MP, Naito Y, Sharma A, Solimene U, Jain S, Yadava H, Minelli E, Tomella C, Marotta F. J Biol Regul Homeost Agents. 2011 Oct-Dec;25(4):543-51. PMID: 22217987.
6. Prophylactic strategies in recurrent vulvovaginal candidiasis: a 2-year study testing a phytonutrient vs itraconazole. Chopra V, Marotta F, Kumari A, Bishier MP, He F, Zerbinati N, Agarwal C, Naito Y, Tomella C, Sharma A, Solimene U. J Biol Regul Homeost Agents. 2013 Jul-Sep;27(3):875-82. PMID: 24152852
7. Effect of a novel phyto-compound on mucosal candidiasis: further evidence from an ex vivo study. Nakajima J, Papaah P, Yoshizawa M, Marotta F, Nakajima T, Mihara S, Minelli E. J Dig Dis. 2007 Feb;8(1):48-51. PMID: 17261135
8. Preventive strategy for Candida gut translocation during ischemia-reperfusion injury supervening on protein-calorie malnutrition. Marotta F, Barreto R, Kawakita S, Minelli E, Pavasuthipaisit K, Lorenzetti A, Nishiwaki M, Gelosa F, Fesce E, Okura R. Chin J Dig Dis. 2006;7(1):33-8. PMID: 16412035.
9. In view of an optimal gut antifungal therapeutic strategy: an in vitro susceptibility and toxicity study testing a novel phyto-compound. Metugriachuk Y, Kuroi O, Pavasuthipaisit K, Tsuchiya J, Minelli E, Okura R, Fesce E, Marotta F. Chin J Dig Dis. 2005;6(2):98-103. PMID: 15904429.
10. Riley M. Maori Healing And Herbal, Viking Sevenseas, 1994, pp146-148.
11. Brooker S G, Cambie R C, and Cooper R C. New Zealand Medicinal Plants, Heinemann, 1987, P.240.
This report was taken from www.yeastinfection.org - August 7, 2016
Horopito is used in a variety of products, including this horopito-infused avocado oil. Chemists have identified 29 components of horopito’s essential oil, including one called eugenol which is a dental pain killer.