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Why are all the superbugs in our salad vegetables?

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Eating green is good for your health. No one can deny that.

Whether you choose kale, red leaves or sesame, a plate full of green can provide you with a lot of fiber, antioxidants, vitamins, minerals and calcium. In addition, the green is also very low in calories. So you can get a lot of healthy nutrients.

But even green plants, the healthiest food on the planet, are not perfect. At least not now... just recently, we were warned to throw away lettuce because of an E. coli outbreak.

Unfortunately, more of these things may happen.

Most of us buy our cut green vegetables and wash them in a pre-packaged bathtub. But health studies have shown that these green plants often carry an unexpected undesirable ingredient, antibiotic-resistant bacteria...

Antibiotic resistance spread through salad

We have learned that superbugs are destroying 80% of supermarket meat. Now we know that they also pollute our salad.

A study by health researchers at the Julius Kuehn Institute (JKI) in Germany found that packaged salad mixtures contained antibiotic-resistant bacteria.

They analyzed mixed salads, sesame and coriander in German supermarkets and found E. coli in all of them. Today, E. coli is harmless most of the time. It exists in our intestines, and most strains do not make healthy people sick. But these E. coli bacteria are shocking. That's why...

They contain transferable antimicrobial resistance genes. These genes can be passed on to other bacteria to make them more resistant to antibiotics. For example, if these genes are passed on to pathogenic bacteria latent in the intestine, that may be bad news.

But how do these superbugs with antibiotic resistance genes end up in our salads?

This is very simple. Factory farmers provide large quantities of antibiotics to livestock to enable them to survive in crowded and unsanitary living conditions. Ultimately, bacteria in the gut of these animals become resistant to antibiotics because they are often used. These antibiotic-resistant bacteria (and even some antibiotics) are excreted and eventually used as fertilizers on vegetable crops, including green leafy vegetables that we use to make salads.

How to get salad vegetables without superbacteria

Do not distort it. You should still eat a lot of green vegetables (just lettuce, not lettuce, until the CDC "cleans it all out". Cutting vegetables can have a serious impact on your health.

But whenever you eat green vegetables, you should take these precautions to reduce the chances of introducing antibiotic resistance genes into your abdomen...

Choose fresh unpackaged products whenever possible. Pre-cut, packaged salads are more likely to contain bacteria.

Wash salad vegetables and herbs with drinking water before eating to reduce the bacteria that eventually fall on the plate. However, according to Dr. Robert Brackett, director of the Institute of Food Safety and Health at the Illinois Institute of Technology, once bacteria adhere to vegetable surfaces, they become more difficult to kill.

Heat the vegetables for at least two minutes until the food's internal temperature is 158 degrees F. Heat kills bacteria. Of course, a warm salad may not sound appetizing at first, but consider a warm spinach salad. It's not just about providing warm seasonings on cool spinach leaves, it's also about heating them. A gentle green will not withstand the heat, but spinach or kale will certainly.

You can take another action for your health and better things...

Don't buy meat products treated with antibiotics. After all, this is where the whole problem of superbacteria begins. Choose organic, healthy, herbal, antibiotic-free meat products, so you're part of the solution, not the problem.

healthy lifestyle.

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