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Friday, December 16, 2011

Did you know that certain foods are antibiotic?

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We've all had doctors prescribe antibiotics to combat various ailments from a skin infection to bronchial conditions. Antibiotics are powerful drugs that are designed to kill harmful bacteria in our bodies. The downside to these drugs, however, is that in the process of doing what they were meant to do, they also do something else: they kill off some good bacteria, leaving our bodies depleted of living microflora that support our immune system. The interesting thing about foods with natural antibiotic properties, is that do not function in the same way. They seem to target specific types of bacteria, leaving the good ones alone. . .

Thanks in large part to Delia Quigley's article that appeared in 

Garlic and onions
In addition to fighting off colds and flu (which both garlic and onion are know for), onion’s high phytonutrient content are known to “mop up” free radicals that can lead to cancer in the body. Garlic help prevent yeast infections and combat viral conditions. In addition, it is attributed with freeing the arteries from plaque, thereby helping to lower cholesterol and maintaining a healthy heart.

So delicious a treat, honey has been used to treat wounds (probably because of an  it contains that releases hydrogen peroxide and prohibits the growth of certain bacteria). In addition, Chinese medicine tells us that honey "harmonizes" with the liver, neutralizes toxins, and relieves pain.

The sulfur compounds in cabbage fight cancer and believe it or not--a mere cup of cabbage provides you with 75% of your daily requirement of vitamin C. In addition, the article tells us that raw cabbage leaves applied to tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual breast tenderness.

Fermented Foods
That means foods that replace valuable microflora that are destroyed in our digestive systems. Try some sauerkraut (unpasteurized). And by the way, cabbage is only one of the powerful group of foods we call cruciferous vegetables (others are broccoli, kale, cauliflower and Brussels sprouts).

Cinnamon, cloves, oregano, cumin, thyme, mint, basil, dill parsley. . . so many. Chances are good that whatever herb you add to your food, you're doing yourself a health as well as taste favor!

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