5 Killer Spices Against E Coli in Meat

Micro biologist Dr Daniel Y C Fung who is also the professor of Food Science in the Department of Animal Sciences and Industry at Kansas State University says researches he has led at the university have shown that there are five "killer spices" that make ground beef safer. These spices are garlic, cinnamon, oregano, cloves and sage.

The studies showed that two to five teaspoons of garlic powder added to ground meat can provide protection against the potentially deadly strains of E Coli (Eschelichia coli) in undercooked food products. Daniel Y C Fung says, " garlic or other natural spices can give an additive protection to heating and other treatments. He however warned that while garlic and other spices provided "added measure of safety" they  should not be a substitute for good cooking practices. Meat should be cooked at 160 F for safety. I would however urge the readers to consider dropping meat entirely in their diet, not only for the e coli which can also be found in vegetable like the case of the cucumbers, but because nowadays meat is full of all the toxins and injected and natural hormones that can destroy our health.

The studies showed that 1 percent (2-5 teaspoons) garlic powder to about two pounds of ground beef kills 90-97 percent of the E. coli.7.5 percent clove mixture to ground beef kills about 99 percent of the E. coli. As little as 3 percent plum extract to ground beef kills more than 90 percent of major food-borne pathogens and enhances meat's moistness without altering meat's flavor. The more reason why we should always have garlic in our salads and all diets. Besides being antibacterial, antiviral, antifungal etc garlic is rich in antioxidants that clean the body from free radicals that can harm our bodies and lead to cancer