6 “natural antibacterial dishes” in summer, each should eat a few more mouthfuls
The human digestive tract is suffering from chewing, swallowing, absorption, excretion and other important functions, which is our “life channel”.
Summer is a season of high incidence of digestive tract diseases. If you eat a little wrong, it will easily cause stomach upset, diarrhea and abdominal pain. Some foods in nature have a natural antibacterial effect, and proper addition in the diet can avoid minor illnesses and minor pains.
Onion organic sulfide is the main source of spicy onion.
Studies have shown that this active substance has an inhibitory inhibitory effect against Staphylococcus aureus, diphtheria, etc., and has health effects such as lowering blood pressure and preventing cancer.
It is best to eat raw onions or stir-fry for a short time, otherwise the active substances will be destroyed.
Allicin in leek can inhibit the growth of pathogenic bacteria such as Shigella and Staphylococcus aureus; leek can also replace fiber and promote disturbance of peristalsis.
Scrambled eggs with chives and fried pork with chives are good choices.
The anisole in fennel has antibacterial effect and has a good inhibitory effect on Escherichia coli and influenza bacillus. It can prevent a variety of infectious diarrhea and promote the healing of inflammation and ulcers.
The tender stems of fennel, the leaves as vegetables, the aroma is rich, in addition to adding some meat to make stuffing, it is also used to make fennel scrambled eggs.
Purslane research shows that purslane has a strong inhibitory effect on complications such as Escherichia coli, Shigella, Salmonella typhi and Staphylococcus aureus, especially for dysentery bacilli. It is commonly used to treat enteritis and dysentery.disease.
Purslane fresh food, dry food homologous.
Before you prepare, you must remove the roots and use it to make soup, steamed vegetables, and cold salad.
Houttuynia cordata is poisoned by an antibacterial and anti-inflammatory houttuyin (鐧竏iacetaldehyde), which is also a source of astringency.
Houttuynia can effectively inhibit the growth of Staphylococcus aureus, Escherichia coli, Streptococcus pneumoniae and other pathogens.
Fresh houttuynia, leaves and roots can be eaten, can be fried, cold salad or soup.
Active substances such as perillin in perilla basil have certain inhibitory effects on Staphylococcus aureus, Salmonella typhi, Escherichia coli and the like.
In Japan, perilla leaves are often used as a side dish for sashimi to prevent cold food poisoning.
Perilla can also be added to salad dressings or used to cook porridge.
In addition, you can also order basil leaves when you eat barbecue or other seafood.