Better Your Health with Antibacterial Food – Garlic Advantages

For centuries, garlic has been mentioned as being an effective agent to combat infectious diseases. Indeed, if you trace back to ancient Greece, Hippocrates is connected with the acclaimed saying, “Let food be thy medicine and medicine be thy food.” Garlic was significant in the ancient civilizations of Egypt, Greece, Rome, China, India and Japan. It also played a critical role during the Middle Ages and Renaissance on the European continent, and in early America, Native Americans put garlic in a certain tea to combat flu symptoms. Herbalists would stock foods and soups with garlic, and they’d use garlic compresses on people’s chests to cure cold symptoms and chest conditions. Today, current studies have validated the strong capabilities of garlic.

The Wonders of Allicin

Allicin, the active antibacterial compound in garlic, tweaks the capability of bacteria to thrive and prevents the organisms from growing. A lot of studies have been tested on the anti-microbial responses of garlic, and the results have been good.

In a study done at the University of Ottawa, research analysts conducted tests on some natural health products that had garlic in them along with fresh garlic extracts. They used the garlic products and the extracts against three commonplace types of bacteria:

  • Enterococcus faecalis – A culprit for septicemia, an infection that causes injury to its own organs and tissues
  • Gonococcus – The root of the sexually-transmitted disease gonorrhea
  • Staphylococcus aureus – Although it isn’t always pathogenic, it can cause abscesses, respiratory infections, such as sinusitis and food poisoning

The products that had higher amounts of allicin were the most successful at wiping out these different types of bacteria.

Another research case that shows the impressive influence of garlic’s anti-microbial and antibacterial effects was done at the University of California, Irvine where garlic juice was the test subject. The juice was used and tested against an array of pathogens, and this included strains of bacteria that were antibiotic-resistant. Not only were the results productive in combating these pathogens, but the tests were still favorable when the juice was diluted.

When garlic is paired alongside prescription medications, it can make the drugs work better. Rutgers University conducted a test with garlic and two common antibiotics against Staphylococcus aureus (gram-positive) and Escherichia coli (gram-negative), which are two antibiotic-resisting strains of bacteria. The bacteria were killed since the garlic was able to increase the antibiotics’ potency.

Using Garlic in Your Meals to Take Advantage of the Benefits

It’s worthy to note that cooking garlic impairs the allicin, so the most effective way to consume the benefits in garlic is to eat it raw. A good way to prevent Escherichia coli in your cooking is to use raw garlic as a rub for all meats- the powerful antibiotic agent in garlic will kill those bacteria. The same method can be done with vegetables- putting raw garlic in dressings may save you from spoiled spinach or lettuce.

When you want to make it an addition to your cooked meals, you can crush it or cut it and leave it out for about 10 minutes. So you can still eat it along with your roasted, sauteed and baked meals. They say an apple a day keeps the doctor away, but a clove of raw garlic with a meal each day is much more advantageous. Always remember to eat raw garlic with other food to counter stomach problems and foul breath, and you can always eat some raw parsley after to remedy any breath problems.