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.
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.
Once again, the herbs have come out victorious in a showdown against “modern” treatments. Nature knows best! Thanks to the scientists for their years of dedicated work. These brilliant people are at the top of their field, working for years with little public recognition in order to help the world become a better place.