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A-Z OF ANTIMICROBIAL PLANT FOODS

There are many plants with powerful antimicrobial properties in their, leaves, stems, seeds and roots, as they have evolved to produce chemicals that can kill the bacteria, fungi and viruses that attack them as they do not have an immune system. When humans and animals consume these plants, the same antibacterial antifungal and antiviral effect will occur within the body. Most aromatic herbs and spices produce volatile oils that have this ability. This is a partial list of some of them.

Consume them three times daily by steeping the leaves in hot water for ten minutes or simmering for ten to fifteen minutes if woody stems and roots and try different ones blended together. Add the freshly squeezed juice of half a lemon and a teaspoon of raw honey for additional antimicrobial properties and taste. Make meals such as curries and chillies with plenty of garlic and ginger as all the hot spices and plant foods have antimicrobial properties.

A blend of the following herbs is especially potent against deadly bacteria:

NOTE: Avoid scutellaria if pregnant or breastfeeding.

NOTE: Lomatium dissectum is best to use with a liver/urinary stimulant such as dandelion to help avoid a lomatium rash side effect.

More antimicrobials can be found on the A-Z of Herbs and Spices

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"Nature cures not the physician..." Hippocrates 460 BC

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