Food for the defense

Food for the defense

The antimicrobial properties of garlic were already known to Aristotle and Hippocrates. During World War II, garlic was used as a germicide (antiseptic) against gangrene. Garlic is probably the food plant with the strongest antimicrobial effect. This effect is due to the sulfur containing compounds contained therein.

Garlic juice inhibits the growth of staphylococci, streptococci, vibrios, bacilli, fungi and yeasts in the test tube (in vitro) even at high dilution (1: 125, 000).

Although the highest concentrations of such antimicrobials have been detected in garlic, they are abundant in onions, leeks, shallots and chives.

Strengthen defenses by food

These foods strengthen your defense as well:

  • Cabbages such as red cabbage or pointed cabbage contain mustard oils with antimicrobial action. Thus, the germicidal "kitchen helpers" such as watercress, horseradish and mustard support the organism in the defense. Cabbage also contains glucosinolates, which exert their antimicrobial effect especially in the urinary tract.
  • Individual flavonoids (for example quercetin) have an antimicrobial effect, especially against viruses. The antiviral effect is probably related to their ability to bind viral proteins (proteins) as well as to affect the multiplication of the viruses. Flavonoids are widely used dyes in the yellow or red-violet color spectrum. Fruits and vegetables, especially onions, kale, apples and berries, score points for their quercetin content. A clinical study has found that quercetin from heated onions is most effectively utilized by the body - quercetin given in isolated form was significantly inferior to quercetin from onions.
  • Individual minerals and trace elements, especially iron, zinc and selenium, are also essential for the development and function of the immune system. A deficiency goes hand in hand with a limited immune response. An adequate supply is guaranteed by a varied mixed food.
  • Vitamin C-rich fruits and vegetables such as kiwi, citrus fruits, green peppers, sauerkraut, beets and potatoes support the immune system when cold wind blows around our ears. Although vitamin C does not protect against colds, it reduces the duration and severity of the infection.
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