“Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world,” stated Michael Konkel, a C. jejuni scientist for more than 25 years. However causing the runs, squeezing, stomach torment, and fever, these microscopic organisms can also trigger an uncommon incapacitating issue called Guillain-Barre disorder.
Grinding garlic produces diallyl sulfide, which has been shown to execute these hurtful microscopic organisms cells. Scientists engaged with the examination discovered that the diallyl sulfide was as powerful as 100 fold the amount of the antibiotic properties erythromycin and ciprofloxacin, and routinely worked in a small amount of the time. Moral of the story? Eat more garlic!
