Enhance Your Health with Antibacterial Food – Garlic Advantages
Throughout the ages, garlic has been indicated as a useful agent to combat infectious diseases. In fact, if you trace back to ancient Greece, Hippocrates is associated with the famous 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 had a major part 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 load soups and other foods with garlic, and they’d place garlic compresses on people’s chests to alleviate cold symptoms and chest conditions. Today, current studies have shown the strong capabilities of garlic.
The Important Thing is Allicin
Allicin, the active antibacterial properties in garlic, modifies the capability of bacteria to recreate and stops the organisms from spreading. A lot of studies have been tested on the anti-microbial impacts of garlic, and the outcomes have been good.
In a study done at the University of Ottawa, researchers conducted tests on some natural health products that contained garlic in them in addition to fresh garlic extracts. They placed the garlic products and the extracts against three ordinary types of bacteria:
- E. faecalis – A culprit for meningitis
- Gonococcus – The root of the sexually-transmitted disease gonorrhea
- Staphylococcus aureus – Although the strain isn’t always pathogenic, it can cause skin infections, respiratory infections and food poisoning
The products that had increased quantities of allicin were the most successful at getting rid of these different types of bacteria.
Another study that demonstrates the powerful impact of garlic’s antibacterial effects was done at the University of California, Irvine where the properties of garlic juice were put to the test. The juice was used and tested counter to an array of microorganisms, and this comprised strains of bacteria that were resistant against antibiotics. Not only were the results of the tests effective in stopping these pathogens, but the studies were still favorable when the juice was diluted.
When garlic is consumed along with prescription medicine, 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 bacterium was killed since the garlic was efficient in increasing the two antibiotic medications’ effectiveness.
Applying Garlic in Your Food to Gain Its the Benefits
It’s important to mention that cooking garlic destroys the allicin, so the most optimal way to get the active compounds in garlic is to eat it raw. A good way to stop Escherichia coli in your cooking is by using raw garlic as a rub for all meats- the allicin in the garlic will help assist in killing those germs. The same practice can be done with vegetables- putting raw garlic in dressings may save you from spoiled lettuce or spinach.
When you want to add it to your cooked meals, you can cut it or crush it and keep it out for ten minutes. That way you can still eat it with your baked, sauteed and roasted meals. They say an apple a day keeps the doctor away, however a clove of raw garlic with a meal each day is much more valuable. Always keep in mind to eat raw garlic with your meal to counter stomach issues and bad breath, and you can always eat some raw parsley afterward if you’re concerned with your breath.