Garlic Fighting Fungus

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Although herbs and spices have traditionally been used in cooking, as they add varieties of flavor to our food, these herbs and spices have also been known to many cultures for their medicinal properties and miscellaneous uses. The oils extracted from these spices and herbs are found to be effective in killing bacteria and viruses.
Garlic is known for its ability to fight bacteria and viruses. It is known to be affective against a wide range of bacteria and also has the ability to combat the common cold. Other notable medicinal benefits of garlic are its ability to reduce heart disease. Garlic has been intensively studied, and numerous large studies have shown that taking supplements that mimic fresh garlic can significantly lower low-density lipoprotein (LDL) cholesterol levels without harming beneficial high-density lipoprotein (HDL) cholesterol levels.
The antimicrobial substance in garlic is known as allicin. Allicin consists of approximately 0.3% - 0.5% of the garlic. To maintain the antibacterial properties of garlic, it must be consumed or applied as raw garlic because cooking will destroy this antimicrobial substance.
Frequent use of antibiotics causes the microbes to develop resistance against the drugs. Studies have shown that garlic has proven its ability to fight against bacteria that has developed resistance to antibiotics. The use of garlic along with other forms of medication has also been known to enhance the effectiveness of these drugs.
Over the years, antibiotics have been prescribed to fight bacterial infections.It has proven safe very effective against bacteria, but over-usage of these drugs can kill good bacteria in your body, and The process in which we are experimenting is garlic’s ability ...

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... kill bacteria and prevent its growth is proven to be true.

Works Cited

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Falco, Miriam. "CDC sets threat levels for drug-resistant 'superbugs'." CNN Health. CNN, 17 Sep 2013. Web. 1 Dec 2013.
Ankri, S., and D. Mirelman. "Antimicrobial properties of allicin from garlic.." NCBI, 1 Februaru 1999. Web. 1 Dec 2013.
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