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Alternative Medicine

Alternative Medicine Remedies – Garlic for Food Borne Illness

Sometimes people think alternative medicine remedies are weaker than drugs. But they aren’t. At least not always. And sometimes they are far better.

Alternative Medicine Remedies - Garlic
Alternative Medicine Remedies - Garlic - Photo by Matěj Baťha

Sometimes people think alternative medicine remedies are weaker than drugs. But they aren’t. At least not always. And sometimes they are far better.

Case in point? Garlic. The use? Fighting food borne illness.

A study published in the Journal of Antimicrobial Chemotherapy gives the details in their May 1st issue. The study looked at the most common cause of food poisoning from contaminated chicken. The microbe is Campylobacter jejuni. The symptoms? Mostly abdominal pain, diarrhea, fever, and malaise. Symptoms usually last between 24 hours and a week. Sometimes they last longer. Diarrhea can vary in severity from loose stools to bloody stools.

The exciting news is that a part of the garlic was 100 times more potent than antibiotics in fighting the problem. The name of this component is diallyl sulfide.

Showing the Power of Alternative Medicine Remedies

The garlic compound didn’t just win, it won hands down. It wasn’t even close. And it is more impressive because the microbes were grown to be 1,000 times more resistant to antibiotics than normal.

They tested it against two antibiotics. It beat both handily. And to seal the deal, it worked faster.

Here is what the study authors had to say:

“This work is very exciting because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply.” ~ Lead author and postdoctoral researcher Xiaonan Lu, PhD.

“This is the first step in thinking about new intervention strategies,” added Dr Konkel. “Diallyl sulfide may be useful in reducing the levels of the Campylobacter in the environment and to clean industrial food processing equipment.” ~ Co-author Michael Konkel.

“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.” ~ Co-author Barbara Rasco.

So next time someone says alternative medicine remedies don’t work, you can know for sure they can.

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