Improve Your Health with Antibacterial Properties – Garlic Advantages
Throughout the centuries, garlic has been mentioned as being a favorable agent to fight diseases that are infectious. In fact, if you go back to ancient Greece, Hippocrates is associated with the famous saying, “Let food be thy medicine and medicine be thy food.” Garlic was important in the ancient civilizations of Egypt, Greece, Rome, China, India and Japan. It also played a substantial part during the Middle Ages and Renaissance in Europe, and in early America, Native Americans used garlic in a certain tea to fight flu symptoms. Herbalists would fill foods and soups with garlic, and they would lay garlic compresses on people’s chests to treat cold symptoms and chest conditions. Today, recent research has shown the powerful capabilities of garlic.
The Phenomenon of Allicin
Allicin, the active antibacterial properties in garlic, reworks the ability of bacteria to reproduce and halts the organisms from growing. A lot of research has been tested on the anti-microbial impacts of garlic, and the conclusions have been positive.
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 placed the garlic products and the extracts against three ordinary types of bacteria:
- E. faecalis – The cause of septicemia, an infection that causes injury to its own tissues and organs
- Neisseria gonorrhoeae – The cause of the STD gonorrhea
- S. aureus – A strain responsible for many types of infections common in hospitals
The products that had higher quantities of allicin were the most successful at eliminating these different types of bacteria.
Another study that demonstrates the powerful impact of garlic’s antibacterial effects was conducted at the University of California, Irvine where garlic juice was the test subject. The juice was applied and tested in opposition to an array of pathogens, and this comprised strains of bacteria that were resistant against antibiotics. Not only were the results positive in stopping these pathogens, but the tests were still favorable when the juice was diluted.
When garlic is paired with prescription pharmaceuticals, it can enhance the drugs to work better. Rutgers University tested garlic and two common antibiotics to fight S. aureus (gram-positive) and E. coli (gram-negative), which are two antibiotic-resisting strains of bacteria. The bacterium was killed because the garlic was efficient in increasing the two antibiotic medications’ effectiveness.
Making Use of Garlic in Your Meals to Reap the Perks
It’s worthy to note that cooking garlic impairs the allicin, so the best way to get the active compounds in garlic is to eat it raw. A good way to stop E. coli in your cooking is by using raw garlic as a rub for all meats- the powerful antibiotic agent in garlic will help kill those pathogens. The same method can be used with vegetables- using raw garlic in salad dressings may save you from spoiled lettuce or spinach.
If you want to include it in your cooked food, you can crush it or cut it and leave it out for about ten minutes. So you can still use it alongside your roasted, baked and sauteed food. An apple a day keeps the doctor away, but a clove of raw garlic with a meal each day is much more rewarding. Just keep in mind to eat raw garlic with other food to counter stomach problems and bad breath, and you can always eat some raw parsley afterward to remedy any breath problems.