Mom, Can You Pass The Astringent Foods, Please?

Being a mom or dad is no easy feat. Making sure your kids develop healthy eating and activity habits is only one of many responsibilities. Add it to the list of keeping them safe, sound, and self-sufficient someday. It’s very tempting to take the convenient route most of the time, with demanding schedules and stressed out nerves. But incorporating some simple strategies can end up saving a lot of money, time, and illness down the road. One of those things is building up your children’s immune systems with certain foods in their everyday diet. And protecting yours too, so you can keep up with them. A good nutritional foundation equals less doctor’s visits, less prescription drugs, and less mommy and daddy worrying.

“In herbology, antibiotic-like foods are called astringent — meaning  natural blood cleansers. The word anti (against) – biotic (life) refers to a list of pharmaceutical  antimicrobials designed to kill harmful bacteria in the host body. The problem  is these synthetic forms of antibiotics kill off both the good and bad bacteria  leaving the body depleted of living microflora that supports immune  function.

Including foods and herbs that contain antibiotic properties in your diet can  support your immune system and help to defend you from certain infectious  bacteria, such as the Lymes spirochete and Candida Albicans,  an overgrowth of yeast. There are many foods and herbs known to have natural  antibiotic qualities; and with an increased resistance to pharmaceutical  antibiotics in people today, it is wise to eat foods that work in your defense  on a daily basis.

This is not to imply that you should not take antibiotics when deemed  necessary by your medical doctor. However, knowing how to use certain foods as  medicine can help you to cut down on over using synthetic antibiotics for minor  health conditions. Naturally, consult your physician before proceeding.

Onions and Garlic Close relatives, onions and garlic contain  antibacterial properties. Both foods have been used to treat everything from  minor illness to major disease and inflammation, both internally and externally.  The sulfur compounds in onions and garlic are the key elements for use as an  antibiotic. In one study, garlic was tested on mice against an  antibiotic-resistant strain of Staphylococci. The results showed the  garlic had protected the mice against the pathogen and significantly reduced any  inflammation. Both have been used to help fight off the residual effects of  colds and flu, while garlic’s antifungal properties help prevent yeast  infections and combat viral conditions, onion’s high phytonutrient content are  known to “mop up” free radicals that can lead to cancer in the body.

Honey Honey was used as an antibacterial treatment long before  synthetic antibiotics were developed, in cultures all over the world, for wounds  and illness. Honey contains an enzyme, antimicrobial in nature, which releases  hydrogen peroxide and prohibits the growth of certain bacteria. In Chinese  medicine honey is thought to harmonize the liver, neutralize toxins, and relieve  pain; and its antibacterial properties are effective in the treatment of the  bacterium Heliobacter pylori or stomach ulcer.

Cabbage A member of the cruciferous vegetable family, along with broccoli,  kale,  cauliflower and Brussels sprouts, cabbage has long been recognized for its  healing powers. One reason is the cancer fighting sulfur compounds. Another is  that fruits and vegetables high in vitamin C are considered a natural antibiotic  and a one-cup serving of cabbage provides about 75 percent of your daily adult  allowance. Cabbage juice is highly recommended in the treatment of stomach  ulcers. Drink half a cup of fresh cabbage juice 2-3 times a day, between meals  for two weeks. Add half a teaspoon of raw, unfiltered honey and sip slowly, even chewing a bit to get the enzymes going. Topically, raw cabbage leaves applied to  tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual  breast tenderness.

Fermented  Foods Today more and more doctors recommend you take a  probiotic in conjunction with antibiotic treatment to replace the good  bacteria, microflora, that is also being destroyed in the digestive system. Fermented vegetables loaded with  microorganisms may prove to be superior to taking a capsule from the health food store. Raw, unpasturized sauerkraut (there’s that cabbage again), raw pickles,  cultured vegetables, and kim chi are all excellent ways to introduce probiotics back into your intestines. Begin with a few teaspoons and increase as desired.

Herbs There are many herbs with antibiotic properties, so listed here are the culinary herbs you might use to cook with on a daily or weekly basis. Continue to enjoy them for their taste knowing they are supporting  your immune functions as well.

  • Allspice
  • Thyme
  • Mints
  • Basil
  • Cinnamon
  • Sage
  • Chervil
  • Rosemary
  • Lemon balm
  • Oregano
  • Cumin
  • Tarragon
  • Cloves
  • Bay leaf
  • Chili peppers
  • Marjoram
  • Caraway seed
  • Coriander
  • Dill
  • Nutmeg
  • Cardamom
  • Pepper
  • Ginger
  • Anise
  • Fennel
  • Mustard
  • Parsley”

From “30 Foods & Herbs with Natural Antibiotic Properties” By Delia Quigley

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