Hello everyone,
I started a long term experiment in November of last year to investigate the effect of eugenol (from cloves) on bacterial growth.
I started chewing cloves to relieve gingivitis and I found them to be very effective in mitigating pain.
I didn't stop there, I found the taste of cloves -repulsive to some- quite pleasant. In addition to relieving pain, cloves also deter bacterial growth
and are extremely effective against the buildup of plaque. I would also like to mention that cloves did not substitute regular oral hygiene practices,
they served as a supplement (rather like gum or mouthwash).
As with all good things in life, there comes a point where all this comes to an end. Bacteria, pesky as they are, always evolve to conform to
environmental disturbances.
I was wondering....
If I abruptly switched from cloves, to oregano for example (which does not contain eugenol), would the bacteria be resistant to antibacterial
substances in both cloves and oregano? Or would the genes for eugenol resistance slowly drop out of the gene pool, at which point I would be able to
use cloves again?
I understand this is a rather strange post, but haven't found any documentation on bacterial evolution as a response to an abrupt switch from one
antibacterial substance to another.
Any thoughts? |