Did you know that there are natural antiseptics? They are called foods that contain glycosides, tannins or volatile. With their help, products with a bacteriostatic effect inhibit the growth and reproduction of microorganisms.
Arugula is known in our country not so long ago, but quickly gained popularity. Now it is sold at any time of the year. The slightly bitter-tasting grass contains volatile, glycosides, and essential oils that help the body fight bacteria and viruses. On the basis of arugula, you can cook various salads. Mix it with other herbs, for example with root, add tomatoes and avocados and season with olive oil. Arugula goes well with meat and fish dishes. In addition, you can add several stems to egg dishes.
Exotic fruit in addition to a supply of vitamins contains astringents that help the body cope with microorganisms. In addition, the pineapple has the enzyme bromelain, which promotes the digestion of proteins. Pineapple is sometimes worth adding to your diet. You can just add it to fruit salads and make, for example, a popular dish: chicken with rice and pineapple. Be careful because pineapple can enhance the effects of antibiotics.
Fragrant spice not only gives the dishes taste and smell, but also has anti-inflammatory and antibacterial effects. This happens again due to the essential oil – in cinnamon it is eugenol. Typically, cinnamon is added to pastries, and also seasoned with coffee and mulled wine. The main thing is not to confuse the real spice with a surrogate. Two types of cinnamon are popular in the world – Ceylon and Cassia. “Right” first: it grows mainly in Sri Lanka and southern India. It is Ceylon cinnamon that has useful properties and costs significantly more than its competitor. But cassia, which is given in stores as cinnamon, not only does not have antibacterial properties, but also contains coumarin, which is quite toxic and causes various diseases.
It’s not without reason that colds come to mind in the first place. Lemon zest contains volatile, due to which it is famous for its antiseptic properties: it destroys microbes and has an anti-inflammatory effect. In addition, lemon is a real storehouse of vitamins (C, A B1, B2, D, and P). There are many uses for it: sprinkle them with fish dishes, salads, add to pastries or tea. Just keep in mind that in boiling water, lemon loses its beneficial properties. Do not add it to tea immediately, wait until it cools slightly.
Onions only compete with garlic when it comes to protecting against viruses and bacteria. Of course, all this is not without reason: it really contains natural antiseptics – phytoncytes. A tasteful vegetable kills pathogens, boosts immunity, and helps cleanse the blood. Add onions to salads, snacks and soups – it helps fight not only the common cold viruses, but also microbes, including streptococci.