Studies have shown that the main ingredient of garlic – diallyl sulfide, creates a protective layer in the stomach that stomach bacteria can’t destroy easy. In addition to being stronger than the antibiotics erythromycin and ciprofloxacin, garlic works much faster.
garlic2A study published in the Journal of Antimicrobial Chemotherapy can open up options for the treatment of raw, processed meat, surface preparation industry and to reduce the spread campylobacteria.
Campylobacter is one of the most common bacteria that cause food poisoning in the world. Symptoms include diarrhea, cramps, stomach pain and fever. The bacteria in almost one third of cases is the main reason for the paralytic.
Dr. Michael Konkel research leader with Washington University explains: “This discovery is very exciting and will help us to prevent illness and heal much faster when people are food poisoned.”
Garlic proven lowers blood pressure and regulates high cholesterol.
– At Osaka University is found that garlic slows the growth of cancer cells in the colon.
– A study by the University Jundai in India confirmed that garlic after a heart attack or heart surgery relieves the effects and accelerates regeneration.
– Scientists Shanghai Cancer Institute have shown that men who every day eats two cloves of garlic reduces the risk of prostate disease by 50%.
– According to a study conducted at the Institute for the heart and circulatory system in Mainz, those people which are eating garlic look at the age of seven to ten years younger and have a more elastic blood vessels.
Courtesy Good Morning Center