Most of us don’t remember a world without antibiotics.
Penicillin was first discovered in 1928 – over 90 years ago – and was used to treat infections starting in the early 1940s.
At the time, it was so miraculous… and lifesaving… that we forgot nearly EVERY OTHER way to beat back bacteria.
Even the bugs you NEVER needed to use a blow torch to get rid of.
Yet as we’ve become more and more dependent on antibiotics, some bacteria have evolved to resist the drugs.
Big Pharma is scrambling to get a leg up on antibiotic resistance…
And as a result, antibiotics are being formulated to become more powerful… and more dangerous.
Some antibiotics are even KILLING the patients who take them.
Don’t let this lifesaving therapy become lethal for you or your loved ones.
Because nature’s own antibiotics may have been forgotten… but they’re not GONE.
One is a tropical fruit that dates back to the beginning of human civilization — and natives of the Caribbean still use it today for its infection-busting powers.
An unspoiled fruit of the Amazon
If you were to stumble across the jagua tree (Genipa americana) in the tropical forests of the Americas, you might not have A CLUE as to what to do with its fruit.
Get to it too soon… and it’s gray, rubbery, and smelly.
In fact, it’s only edible when it’s very overripe and soft. And even then, most people don’t like the taste.
It needs very specific weather in order to grow and ripen…
Florida is too cold. And inland South America is too dry.
But on the coastal regions of Central and South America… the Amazon rainforest of Brazil… and the islands of the Caribbean Sea… conditions are just perfect.
Indigenous Guatemalans have known to carry jagua in their hands to ward off disease since pre-Columbian times… but this may be no superstition.
Islanders have used the crushed jagua fruit to treat a sore throat.
And Puerto Ricans use the fermented juice of the jagua fruit, called “refresco,” as a cure for the common cold.
But there’s something really special about this juice…
It can keep for along time without spoiling or becoming rancid.
That was the first clue that it may hold some secret power to kill off microbes.
In 1964, a Chicagoan was the first to discover that jagua contains two organic compounds with antibiotic properties.
He called them genipic acid and genipinic acid.
As a result, jagua has shown to exhibit broad-spectrum antimicrobial powers – not just against bacteria, but also viruses and even parasites.
I GUARANTEE your doc has never heard ofjagua.
You won’t find it in the supplement aisle, either. (Don’t confuse the antibiotic version of the fruit with the pigment from unripened fruit, which is used as a natural dye.)
But one of the compounds found in the pulp of its fruit, genipin, has been discovered in OTHER natural cures as well…
You can also find it in gardenia (Gardenia jasminoides) – a fellow member of the Rubiaceae family of trees.
In fact, an extract of genipin-rich gardenia fruit has been shown to inhibit the growth of one of the worst superbugs out there, H. pylori– a common culprit of ulcers and other gastric lesions and infections.
Gardenia is available as a dried fruit, essential oil, and supplement in capsule form.