is a natural product and part of
an ancient traditional remedy thousands of years old. Synthetic
antibiotics may be used by the hospitals we are ill in, but only God
and mold can make penicillin.
is made by the blue and white penicillium molds. Commercial penicillin is made by
the pencillium chrysogenum mold. The
makes roquefort or brie cheese is a penicillium. The
hard white crust on brie cheese is made of
colonies of pencillium camemberti.
All commercial penicillin comes
from a mold growing on a
cantaloupe found in Peoria, Illinois, in 1941.To make commercial
penicillin, you need a descendant of this strain. In the U.S., this
strain is offered for sale here
but I don't know if they sell it to non-schools.
grow penicillin on bread:
Put a penicillium mold such as a piece
of brie crust, Dorset Blue Vinney
cheese, bleu cheese or moldy lemon or orange skin in with some whole
sourdough bread and store in a dark, damp place that is not
completely airtight. You may also be able to
leave the bread by itself and have the mold form naturally. Penicillium
mold is in the air all around us. You only need to be able to identify
it once it has formed to obtain a particular mold. Be careful to never
breathe in mold spores. See Molds
identifying molds and cautions about working with molds.
This is how ancient civilizations made penicillin. They did not have
the equipment to extract
or differentiate between different pencillium molds and took what
they could get. You could put the moldy bread in with
lemons if you wanted to grow the mold on lemon skin. (To use the flesh
of the lemon and not waste it, make lemon pudding )
Once you have grown the
on bread, this bread can be used topically (on
the outside of the body) to prevent infections such as those made from
Antibiotic bandaging can be made by floating gauze in a nutrient broth
inocculated with a pencillium culture (ideally, an extract from
pencillium chrysogenum, otherwise, whatever you can get). When the
gets moldy, apply it directly to superficial wounds with bandages.
To make a beverage, make a broth or thin soup
and let it cool down so that it is very warm but not hot enough that it
would hurt to put your finger in it, and drop the moldy bread in it,
let it soak and then stir to mix it up and drink.
To make large
quantities of pharmaceutical-grade penicillin, you would need to culture it by
fermentation. Your best,
and safest, source for such a pencillium culture would be a successful
external-use penicillin that you have cultured, used on your skin with
good results and you have ascertained that you have no negative reaction to
inocculant, growth media and micronutrients. Growth media are
water, sugar and micronutrients. Sugar can be sucrose, molasses, honey
or sugar syrup. Micronutrients can be supplied by yeast extract,
brewers yeast, wheat germ meal and beef extract. Put these in a glass
jar, scrape the mold from a lemon or piece of bread, cover with an
airlock and allow to ferment to grow the pencillium mold in
in making a
deep tank fermenter to extract pencillin:
1.) Mix sugar, moldy bread and other nutrients with warm water and put
into a large glass or baked enamel pot
2.) Scrape blue-green mold from a moldy lemon or orange into the water
3.) Mix well and cover with an airlock
4.) Keep in a warm place and let ferment 6 days after first signs of
Add a small
amount of a weak
food acid such as citric
acid, ascorbic acid (vitamin C) or tartaric acid (cream of tartar) to
help separate the penicillin.
While extracting any reasonable amount of penicillin from penicillium
mold may not be difficult to do in a simple kitchen, there also seems to be
very little reason to do so. It is not dangerous to eat live
penicillium mold, only to breathe it. We eat live penicillium in blue
cheese, and whatever penicillin it may have on hand, it brings with it.
Unless you are overrun with vast amounts of penicillium mold, you may
as well just eat the whole penicillium mold by itself. I keep
jar handy in the kitchen and scrape any blue and white mold from citrus
fruit into it when I perceive that the mold appears to have grown as
much as it's going to. I add some citric acid to the jar. Citric acid
is an end product of penicillium digestion, so I am hoping
the presence of the citric acid tells the penicillium to stop growing.
Disclaimer: The information on this site is
purposes only and if followed is done so solely on the initiative of
gram-positive bacteria, such as Staphylococcus and Pneumococcus
by disrupting bacterial cell wall synthesis causing the cells to take
water, which causes them to burst. Effectiveness
against gram-negative bacteria (such as E. coli and
is limited, with very high concentrations of penicillin needed to kill
those organisms, which have membranes that protect them from penicillin.
bacteria have developed the ability to survive penicillin exposure
(become resistant to it) by producing penicillinases, enzymes that
the way for
other antibiotics, such as cephalosporins,
made from the fungus Acremonium, and streptomycin
from Actinomycetes Streptomyces.
works against bacteria. To make your own tea or potion to work against
viruses, see What To Do About The Flu.
I have scraped the blue and white
pencillium mold from a lemon into a jar of pasteurized whole milk and
made a very nice, kefir-ish type beverage of cultured milk from
it.There are clearly signs of yeast fermentation in the clabbered
milk. This culture forms a thick, tart cream cheese that separates
easily from the whey.
It is possible that this product contains trace amounts of penicillin,
as it is a penicillium ferment, but I have no way
to test it.
It seems to me that, in theory, it ought to be possible to eat
penicillium mold as a probiotic, just as we eat yogurt for the bacteria
that makes B vitamins for us as they transit our digestive system. Blue
cheese has live mold in it, and is considered to have an antibiotic
effect because of that. So, instead of trying to extract small amounts
of penicillin from a culture, why not just eat the culture and let
the mold make the penicillin in the body? One could either
mold on citrus peel, then grind, powder and pack it into capsules, or
grow it on bread and then grind it into powder and consume it either in
capsules or any way one can. I would guess that the bread would produce
more quantity, but that the citrus peel would produce a better quality
medicinal product, because the peel would have other beneficial things
in it like bioflavonoids and pectin, which is a detoixifier in its own
Update: I now believe the above scenario to be accurate.
You can get penicillium mold from eating bleu cheese or any food that
has the penicillium mold in it. Once inside your digestive, the mold
would break down into microbes that would settle into the gut flora in
your digestive tract in the same way that all other pro-biotic
organisms that create vitamins and other enzymes for us
it produces penicillin which can be used by the body's immune system.
take 1 capsule twice a day to help prevent a cold, more
often up to every 4 hours if you already have a cold.
silver. (won't help if you feel a cold coming on. You need
to take the silver on a regular basis.)
Man's Beard extract (Lichen)
plums (naturally fermented, actually apricots)
Coconut oil (lauric acid)
Oil of oregano
Earth Our Cure: A Handbook of Natural Medicine for Today by Raymond
Your Doctor! How to Be Independently Healthy by Andrew W.
and Herbal Healing Beers by Stephen
Cure Is in the Cupboard Using oil of oregano
for better health.
Guide to Self-Sufficiency by
John Seymour. Has a
recipe for honey mead.