Optimize Your Health with Antibacterial Properties – Garlic Advantages
Throughout the ages, garlic has been noted as being an effective agent to fight infectious diseases. In fact, if you go back to ancient Greece, Hippocrates is connected with the notable saying, “Let food be thy medicine and medicine be thy food.” Garlic was significant in the renowned ancient civilizations of Japan, India, China, Greece, Egypt and Rome. It also played a substantial part during the Middle Ages and Renaissance on the European continent, and in the Americas, Native Americans used garlic in a certain tea to fight symptoms of flu. Herbalists would load soups and other foods with garlic, and they would place garlic compresses on people’s chests to care for cold symptoms and chest conditions. Today, recent research has demonstrated the powerful capabilities of garlic.
How is Garlic so Beneficial? It has Everything to Do with Allicin
Allicin, the effective anti-microbial properties in garlic, reworks the ability of bacteria to recreate and prevents the organisms from growing. A lot of studies have been conducted on the antibacterial and antimicrobial impacts of garlic, and the results have been positive.
In a study administered at the University of Ottawa, researchers 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 counter to three types of commonplace bacteria:
- E. faecalis – A culprit for endocarditis, an inflammation of the inner layer of the heart
- Gonococcus – The root of gonorrhea
- Staphylococcus aureus – A strain responsible for various types of infections found in hospitals
The products that had increased quantities of allicin were the most successful at eliminating these various types of bacteria.
Another study that demonstrates the powerful influence of garlic’s anti-microbial effects was conducted at the University of California, Irvine where the properties of garlic juice were the test subject. The juice was used and tested in opposition to an array of microorganisms, and this included strains of bacteria that were antibiotic-resistant. Not only were the outcomes effective in fighting these pathogens, but the tests were still favorable when the juice was diluted.
When garlic is paired in company with prescription pharmaceuticals, it can boost the drugs’ effectiveness. Rutgers University conducted a test with garlic and two common antibiotics against Staphylococcus aureus (gram-positive) and Escherichia coli (gram-negative), which are two strains of bacteria that are antibiotic-resistant. The bacteria were killed since the garlic was capable of increasing the two antibiotic medications’ effectiveness.
Using Garlic in Your Meals to Gain Its the Benefits
It’s important to indicate that cooking garlic impairs the allicin, so the best way to consume the active compounds in garlic is to eat it raw. One way to combat Escherichia coli in your cooking is by using raw garlic as a rub for all meats- the powerful antibiotic agent in garlic will assist in killing those pathogens. The same can be done with salads- putting raw garlic in dressings may help with spoiled lettuce or spinach.
If you want to make it an addition to your cooked meals, you can crush it or cut it and keep it out for approximately 10 minutes. So you can still use it along with your roasted, sauteed and baked meals. They say an apple a day keeps the doctor away, yet a clove of raw garlic with your food each day is much more worthwhile. Just remember to eat raw garlic with your meal to prevent stomach problems and foul breath, and you can always eat some raw parsley after if you’re concerned about your breath.