[byline_author] In a recent study, garlic has been found to be far more effective than the antibiotics most commonly used to treat food poisoning by Champhylobacter. One of the active chemicals in garlic, diallyl sulphide, was shown to be a much stronger and faster acting antimicrobial than erythromycin and ciprofloxacin. Champhylobacter is the most common food poisoning bacteria, especially from raw or undercooked poultry or from cross-contaminated via dirty surfaces and utensils. Previous studies have shown diallyl sulphide was also effective against other … [Read more...] about Garlic Great for Food Poisoning