Foods and herbs with antibiotic properties
The inclusion of foods and herbs with antibiotic properties in your diet can boost your immune system and protect you from some infectious bacteria.
Onion and garlic
- Close relatives, they have antibacterial properties.
- Since ancient times they are used to treat many things, starting from harmless ailments to serious diseases and inflammation, both internal and external.
- The compounds of sulfur are the main substances in onion and garlic to show antibiotic properties. (The effect of the garlic has been tested on mice infected with antibiotic-resistant strain of staphylococci. The results showed that garlic has protected mice from pathogen and significantly reduced inflammation.)
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Long before the development of synthetic antibiotics honey was widely used throughout the world for antibacterial treatment of wounds and diseases.
- Honey contains an antimicrobial enzyme that releases hydrogen peroxide, and inhibits the growth of certain bacteria.
- In Chinese medicine, it is considered that honey harmonizes the work of the liver, neutralizes toxins and relieves pain.
Cabbage is a member of the cruciferous family of vegetables along with broccoli, cabbage, cauliflower and brussels sprouts.
- It has long been known for its healing abilities.
- It contains sulfur compounds counteracting cancer.
- The fact that fruits and vegetables rich in vitamin C are considered natural antibiotics.
- A glass of cabbage juice contains about 75% of your required daily amount of vitamin C. Drink half a glass of fresh cabbage juice 2-3 times daily between meals for two weeks. Add half a teaspoon of raw, unprocessed honey and sip slowly, and you can even chew a bit to absorb the enzymes.
Today, more and more doctors recommend together with antibiotics to take probiotics – to restore beneficial bacteria (microflora), which is also destroyed by synthetic antibiotics in the digestive system. Fermented vegetables, full of beneficial microorganisms, are a better choice over the probiotics that we can buy. Sauerkraut and picklesare great to restore our beneficial bacteria in the intestine.
There are many herbs with antibiotic properties, some of which are suitable for daily or weekly use in cooking. These are allspice, thyme, mint, basil, cinnamon, chervil, rosemary, marjoram, lemon balm, cloves, chili, bay leaves, cumin, coriander, fennel, nutmeg, cardamom, pepper, ginger, anise, mustard, parsley.