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Healing Power and other facts about GARLIC.....
Good news for garlic lovers, in addition to warding off vampires, it appears to help with food borne illness. Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. The discovery opens the door to new treatments for raw and processed meats and food preparation surfaces.
Campylobacter is simply the most common bacterial cause of food-borne illness in the United States Some 2.4 million Americans are affected every year, according to the Centers for Disease Control and Prevention, with symptoms including diarrhea, cramping, abdominal pain and fever. The bacteria are also responsible for triggering nearly one-third of the cases of a rare paralyzing disorder known as Guillain-Barré syndrome.
Most infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated via surfaces or utensils used to prepare poultry. The garlic-derived compound, diallyl sulfide is able to kill the bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell. They found the compound can easily penetrate the protective biofilm and kill bacterial cells by combining with a sulfur-containing enzyme, subsequently changing the enzyme’s function and effectively shutting down cell metabolism. The diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and would often work in a fraction of the time.
The recent work is still at the basic stage, well removed from an actual application. While eating garlic is a generally healthy practice, it is unlikely to prevent Campylobacter-related food poisoning. However, diallyl sulfide may be useful in reducing the levels of the Campylobacter in the environment and to clean industrial food processing equipment, as the bacterium is found in a biofilm in both settings.” Diallyl sulfide could make many foods safer to eat. It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats. This would not only extend shelf life but it would also reduce the growth of potentially bad bacteria.
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Cockles, cod, coley, conger eel, crab, dab, dover sole, grey mullet, haddock, halibut, herring, john dory, lemon sole, lobster, mackerel, monkfish, plaice, pollack, prawns, salmon, sardines, scallops, sea bass, sea bream, sea trout, shrimp, squid and whitebait
Basil, chervil, chillies, chives, coriander, curly parsley, dill, flat-leaf parsley, garlic, mint, mushrooms, oregano, rosemary, sage, sorrel, tarragon, thyme, wild mushrooms.
- Watercress - Is a good source of vitamin C and folate. Folate helps your body make healthy red blood cells and vitamin C is needed for strong bones and healthy skin, it also helps us to absorb iron from the food we eat.
- Beetroot - High in folate which helps our bodies to make healthy red blood cells