Core Tip: Antibiotics are the most familiar yet most easily abused drugs for the public. Zhang Hude, a professor from the Health Preservation Department of Beijing University of Chinese Medicine, points out that many natural foods actually contain certain antibacterial components, so it's a good idea to eat more of them regularly.
Fennel. Fennel contains anethole, which has antibacterial properties and is highly effective in inhibiting *E. coli* and *Shigella dysenteriae*, helping to prevent various infectious diarrhea and promote the healing of inflammation and ulcers. Fennel can be used as a filling for buns and dumplings. It should be noted that fennel is relatively high in sodium, so less salt should be added during cooking.
Purslane. Studies have shown that purslane has a strong inhibitory effect on *E. coli*, *Shigella dysenteriae*, and *Salmonella typhi*. Its effect on *Shigella dysenteriae* is particularly potent, making purslane suitable for people with acute and chronic dysentery enteritis, as well as cystitis and urethritis. Purslane can be eaten fresh or dried. Before cooking, the roots should be removed, and it can be used to make soups or in cold salads.
Ginger. The main antibacterial substances in ginger are curcumin and volatile oil, which can significantly inhibit fungi and also have a strong inhibitory effect on *Salmonella*. In the hot summer, bacteria can easily contaminate food and multiply rapidly, often causing acute gastroenteritis. Eating a moderate amount of ginger can help prevent and treat this condition. Additionally, gargling with ginger water can help prevent bad breath and periodontitis. However, it's important not to peel the ginger, as this can affect its overall efficacy.
Garlic. The antibacterial and antimicrobial effects of garlic are the strongest of all foods. Allicin in garlic has a certain inhibitory effect on *Staphylococcus*, *Streptococcus*, and skin fungi, providing antibacterial and anti-inflammatory benefits. It can also prevent colds and alleviate symptoms such as fever, cough, and nasal congestion. The antibacterial effect of garlic is reduced after cooking, so it's best eaten raw. For the best health benefits, it's recommended to crush the garlic into a paste and let it sit for 10-15 minutes before eating.