A bactericidal effect of several vegetables

In addition to onion and garlic, other vegetables have a certain number of anti-bacterial anti-inflammatory (anti-inflammatory foods) role. Such as purslane, dandelion and other vegetables, in season in spring and summer season to eat some, both to adjust the taste, but also has disease prevention and health care.

 
When bacteria in the consumption of vegetables, should be eaten raw or quickly fried the main acute. Onions, garlic, etc. can be used as seasonings, are added in salads, or added before the cooking pot, can give full play to their antibacterial activity. Note that, vegetables, after all, not the drug itself may also contain bacteria, the food must be fully cleaned before, not because they have antibacterial, bactericidal action to be taken lightly.

 
People eat out more, once to eat unhealthy food, bacteria in high temperature and humidity environment is easy to spread, causing intestinal diseases. In addition, when a lot of water can cause dry mouth, gastric juice was watered down, reduce appetite, but also to create the conditions for the breeding of bacteria. To avoid the germs to come to choose one or two per meal of vegetables with a bactericidal effect, can play a good role in disease prevention.

 
Has a bactericidal effect of vegetables mainly refers to the onion and garlic classes, such as garlic, onion, leek, onion, leek, garlic and so on. These plants are rich in broad-spectrum spinosad, a variety of bacteria, bacteria, fungi, viruses are kill and inhibition. Among them, the most prominent role to the number of garlic. Garlic contains Allicin the major antibacterial component --- can effectively kill pathogens. Note that, to get the best play bactericidal effect of garlic to raw food is better, a day after eating garlic mashed Jiban, can effectively prevent the occurrence of acute diarrhea and enteritis; after the effect of cooked garlic would greatly reduced.

 
In addition to onion and garlic, other vegetables have a certain number of antibacterial anti-inflammatory effect. Such as purslane, dandelion and other vegetables, in season in spring and summer season to eat some, both to adjust the taste, but also has disease prevention and health care. We usually eat the vegetables, some with antimicrobial activity, pressed into a juice drink, the better for the elderly and children are also more easily absorbed. Such as cabbage juice and cucumber juice, which contains selenium help to enhance the bactericidal ability of the body white blood cells, infection of the gums caused by periodontal disease have a certain effect. Sour tomatoes and other vegetables can promote the formation of gastric juice, increased gastric acid, thus reducing gastric secretion caused by the bacteria multiply.

 
When bacteria in the consumption of vegetables should be eaten raw or quickly fried the main acute. Onions, garlic, etc. can be used as seasonings, are added in salads, or added before the cooking pot, can give full play to their antibacterial activity. Note that, vegetables, after all, not the drug itself may also contain bacteria, the food must be fully cleaned before, not because they have antibacterial, bactericidal action to be taken lightly.