Tim Holm Jakobsen, a PhD student at the Faculty of Health and Medical Sciences has recently discovered a remedy for killing resistant bacteria that can be hard to get rid of with the average antibiotic.
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| Garlic, more powerful then you think |
We all know their are helpful Bacteria and harmful bacteria. Whether that bacteria is good or bad, it doesn't matter. Bacteria is always developing, and bad Bacteria are developing resistance at an alarming pace. So, new pharmaceuticals that can combat this threat are in great demand. Luckily for us a simple vegetable that can be found in our kitchens is the solution for these hard bacterial strains. What is this vegetable you may ask? Garlic, that yummy vegetable that leaves behind that great scent in our mouths. (Just kidding, I hate garlic!) Garlic has a potent chemical compound known as, “ajoene,” that neutralizes resistant bacteria, by paralyzing their communication system. When it paralyzes their communication system it prevents the bacteria from releasing a toxin known as rhamnolipid which destroys white blood cells in the body. White blood cells are crucial to our immune systems, because they fight off infections and kill harmful bacteria.
Bacteria clump together in a tough biofilm made up of organic material; this makes them resistant to the average antibiotic. Tim Holm Jakobsen explains that, “When we add antibiotics to biofilm they have very little effect, and ajoene alone barely makes any difference. It is only when the two are combined that something significant happens,”. In simple words ajoene, which is found in garlic, can help antibiotics kill the harmful bacteria in our bodies.
http://www.sciencedaily.com/releases/2014/02/140218124538.htm
Lets start of by saying Garlic isn’t actually too bad! I usually like garlic powder on some of my food, “some” being a key word! Regardless, garlic as a remedy for killing resistant bacteria is pretty fascinating! I always hear the “at home” remedies of helping your body, like gargling salt water if you have a soar throat and countless others! When I first read this blogs introduction I immediately thought, “If you pop a few garlic in your mouth you can kill resistant bacteria that can be hard to get rid of with the average antibiotic. That is groundbreaking!” Turn out it is a chemical compound known as “ajoene” that is in the garlic that neutralizes resistant bacteria. This is still definitely fascinating! We discussed in that today about how antibiotics are getting “overused” or being so common bacteria are becoming resistant. This natural, for lack of a better word, “remedy,” is a great way to not be too dependent on antibiotics. I’m not saying antibiotics are always harmful (because I’m definitely not an expert on antibiotics) but I think if you can add something natural with less antibiotics; and if it does the same justice as a “full” antibiotics why not would you want use the more “natural way?” In the blog it states that garlic contains little ajoene, so my question would be; where else does ajoene reside? Is there a more efficient way of collecting this “ajoene?” I believe natural remedies are a great substitute if it can have the same effect as an antibiotic! This topic is very interesting because it also bring another question to mind. What other natural vegetables or perhaps, fruits, can help kill resistant bacteria?
ReplyDelete-Angelo V.