ANTIBACTERIAL FOODS

Garlic: Garlic’s antibacterial properties make it useful for treating and preventing colds, athlete’s foot and other infectious problems. Scientists attribute garlic’s powers to a sulfur compound called allicin, which it releases when cut or crushed. Because cooking changes and deteriorates this compound, eating raw garlic is the best way to derive the healing qualities from this antibacterial food.

Honey: Honey has long been used as an antibacterial salve, useful for treating cuts and wounds. Researchers at the Academic Medical Center in Amsterdam recently discovered that bees add a protein to honey from their immune systems that gives honey its antibacterial quality. Honey also produces an enzyme that in turn produces hydrogen peroxide, which prohibits the growth of bacteria.

Cranberries: Cranberries are well-known for their ability to help prevent and treat bladder infections, in part because of their antibacterial properties. Cranberries prevent bacteria from latching onto the walls of the bladder and urinary tract by altering bacteria such as E. coli—responsible for illnesses such as kidney infections and the flu—to prevent them from forming the biofilm necessary for an infection to develop.


Read more: http://www.motherearthliving.com/natural-health/antibacterial-foods-and-herbs.aspx#ixzz2pB4BdMvh