Anti bacterial herbs

Herbs and spices have long been used for their medicinal effects, plant phytochemical groups are classified based on their chemical structure: alkaloids, sulfur-containing phytochemicals, terpenoids and polyphenols. The plants defences against pathogens often aid us as these compounds may help in scavenging free radicals, reducing microbial activity, boosting our response to pathogens, facilitating various activities within cells, maintaining a strong immune system and vitality into later years.

Not all plant compounds are beneficial after all they are designed as defence against pathogens and animals that feed on plants. Thousands of years of experimentation and observation of the effects of various herbs and spices have resulted in thousands of plants in different regions of the world being identified as having beneficial effects, I only mention a few common and readily available additions to ones diet.

Turmeric, Black pepper, Ginger, Moringa, Cacao, Coffee, tea, tomato, Garlic, onions, Cloves, cinnamon, chilli, citrus fruits, virgin cocoanut oil, virgin olive oil.

The processed foods that pack store shelves are convenient, relatively low cost and often have a long shelf life, although many have added vitamins and minerals, they are designed to industrial processes. In moderation these foods might be tolerated whilst in the long run we might do better with a return to foods that are closer to nature. Fresh produce might require more work to prepare but you may find as I have that cooking can be therapeutic especially the pleasure from an occasional success at creating a great meal! Each success will encourage you or you could buy a cook book, talk to Hopsing in Rarotonga who taught me how to do stir fry like a pro.