Garlic & Bacterial Growth

Garlic has long appeared in folklore as a deterrent against such villains as vampires. Although vampires are rare in our daily lives, bacteria are a common enemy. Fortunately, garlic's powers include fighting bacteria. Does this Spark an idea?

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- Garlic with antibacterial properties
Identification
- The herb garlic is a member of the lily family. The pungent, fleshy part insides of the individual cloves contain the antibacterial properties.
Features
- Allicin is the "active ingredient" of garlic, causing its poignant smell as well as the its bacteria-killing ability.
Benefits
- Using garlic to kill bacteria both externally and internally is a natural answer to the problem of ingesting the drugs and toxins contained in other products.
Time Frame
- Although raw garlic may be more effective than cooked garlic, microbiologist Chitra Wendakoon found that garlic cooked for 15 minutes still kills bacteria.
Fun Fact
- One ounce of garlic may contain as much as 15 percent of the recommended daily intake of Vitamin C. Garlic may be an excellent ingredient to use during cold and flu season

"Cooked Garlic Still Kills Bacteria"

Photo Credit "garlic" is Copyrighted by Flickr user: thebittenword.com under the Creative Commons Attribution license.

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