GARLIC IS 100 TIMES MORE EFFECTIVE THAN ANTIBIOTIC

A team of scientists has discovered that garlic concentrates and garlic-derived compound diallyl sulfide worked better than 2 commonly used antibiotics (erythromycin and ciprofloxacin) against bacteria that cause foodborne illness. In addition to being way more effective, the garlic-derived compound was also much quicker in its action.

The researchers have also published research indicating the effectiveness of diallyl sulfide against Listeria and E. Coli bacteria.

This is great news for fans of natural products, because it means that adding garlic appears to be able to make other foods safer to eat. The researchers also claimed that diallyl sulfide could be used for cleaning and food preparation purposes.

In the study, garlic was tested against Campylobacter jejuni, which causes an estimated 2.4 million cases of sickness per year in the USA alone.

Garlic has been used as an antibacterial since ancient times. A slice of garlic has been placed on an open wound in order to stave off infection. And good old Louis Pasteur noted that garlic killed bacteria. It’s a shame that it has taken so long for these “natural antibiotics” to return to the fore – as antibiotics have been found to cause a number of problems, including the development of “superbugs” and other side effects such as the damage to “friendly” bacteria in the gut.

It seems that garlic’s ability to “ward off evil” has been vindicated and it makes we curious as to whether the old medicinal use of the plant has some connection to the popular myth. Food for a new research!