Garlic—A natural antibiotic, antifungal, and antiviral agent, garlic is a great addition to your diet, particularly at this time of year. While garlic contains potassium and germanium, two minerals that are critical to good health, it is best known for its sulphur compounds, particularly allicin. These are the main phytochemicals that boost immunity and act as natural antibiotics. So, ladies and gentlemen, start chopping—garlic that is. It’s time to throw some fresh garlic into your favorite soup, stew, chilli, stirfry, meat or veggie dish. Forget garlic powder. Most of its health benefits are long gone.
Oregano Oil—The King of natural antibiotics, study after study proves the effectiveness of oregano oil. Of course, like anything, product strength can vary drastically. Some products are actually marjoram and not oregano at all. So, choose a reputable brand backed by research. I like North American Herb and Spice Company’s blend called P-73, which includes wild, high potency oregano harvested in harsh conditions. That might not sound like a big deal but harsh conditions usually spell stronger active ingredients in the plant, since the health-building phytochemicals frequently comprise the plant’s immune system.
By Delia Quigley for Care2.com
“Let your food be your medicine, and your medicine be your food.” Hippocrates
In herbology they are called astringent meaning foods and herbs that are natural blood cleansers and antibiotic in nature. The word anti (against) – biotic (life), refers to a list of pharmaceutical antimicrobials designed to kill harmful bacteria in the host body. Problem is, these synthetic forms of antibiotics kill off both the good and bad bacteria leaving the body depleted of living microflora that support immune function.
Including foods and herbs that contain antibiotic properties in your diet can support your immune system and help to defend you from certain infectious bacteria. This can also be said for organisms such as the Lymes spirochete and Candida Albicans, an overgrowth of yeast. There are many foods and herbs known to have natural antibiotic qualities; and with an increased resistance to pharmaceutical antibiotics in people today, it is wise to eat foods that work in your defense on a daily basis.
This is not to imply that you should not take antibiotics when deemed necessary by your medical doctor. However, knowing how to use certain foods as medicine can help you to cut down on over using synthetic antibiotics for minor health conditions. Naturally, consult your physician before proceeding.
When a food is titled organic, that means that it was produced using methods that avoided synthetic pesticides and chemical fertilizers. The food does not contain genetically modified organisms and it was not involved in radiation, industrial solvents, or chemical food additives while being processed. If livestock or meat products are labeled organic that means the animal was raised without the use of antibiotics or growth hormones.
Obviously this is how farming used to always take place. Synthetic inputs are a creation of more modern times. All of these organic practices have been linked to sustainability in that they foster the cycling of resources, contribute to ecological balance, and protect biodiversity.
The health benefits of eating organic products come from the simple fact that one is consuming food, not chemicals. While the jury is still out on what impact these chemicals and artificial elements exactly cause, if you’re like me, I’d prefer not to eat a bug spray or an artificial flavor if I can avoid it. Even if it may not be “that bad” for me.
Recent studies have shown antibiotic-resistant strains of bacteria, such as MRSA, are in nearly half of the United States’ meat supply. The dangers of this have been shouted by followers of the organic movement for years.
It’s reasonably argued that this event is a culmination of factory farms. On farms where livestock is kept in cramped quarters and antibiotics are overused, bacteria is given the perfect environment to thrive, mutate and gain resistance.
Scientific research needs to continue on this topic but as of now, there doesn’t seem to be any reason to swear off meat altogether. It’s believed that, although the bacteria is present, it doesn’t typically transfer to humans during consumption. However, it’s really not that simple.
Honey has been used to treat different ailments for thousands of years, but recently raw honey has been getting a lot of attention. It’s being touted for its nutritional benefits, its antibacterial properties and its ability to treat allergies. But are these claims too good to be true?
Raw honey, which is unprocessed and is as close to its natural state in the hive as possible, is a source of polyphenol, a rich antioxidant that may reduce the risk of cancer and heart disease. According to WebMD, a small study showed that people who ate four tablespoons had higher levels of antioxidants in their blood.