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guillain barre

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Garlic Superior to Antibiotics for Common Food-borne Illnesses

submitted by: admin on 09/22/2013
  A compound in garlic, diallyl disulfide, according to an article in the May issue of the Journal of Antimicrobial Chemotherapy, is more than 100 times more potent than Cipro or erythromycin in food borne illnesses caused by campylobacter, pathogenic E. coli, and listeria infections. There are far more complication from pharmaceutical drugs than from...

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