Those unlucky enough to come down with a foodborne illness are usually prescribed antibiotics, which may wreak further havoc on their digestive and immune system, especially if not offset with probiotics. An alternative is raw garlic. According to research published in the Journal of Antimicrobial Chemotherapy, a compound in garlic, diallyl sulfide, fights foodborne illnesses 100 times better than antibiotics. This research focused on the campylobacter bacterium, the most common bacterial cause of foodborne illness. The same bacteria also cause about one-third of the cases each year of the paralyzing disorder Guillain-Barré syndrome.
Posted on: Thu, 17 Apr 2014 17:50:02 +0000
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