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Mastic resin is a natural resin from the Pistacia lentiscus tree.
Traditionally, mastic resin has been used as a type of food preservative
by the Arabic, Greek, and physicians as recorded by their own writings. Consistent with food-preserving use, mastic has
antioxidant
properties.
By using mastic resin into our daily diets, it might be possible to
stop the growth of bad bacteria. Like the bacteria H pylori, which
by eating mastic, we can halt or slow the bacteria after it enters our
stomachs and digestive system.
Mastic resin has been used for thousands of years
in the Mediterranean area diet to enhance proper Gastro Intestinal function and to
prevent off dyspeptic or indigestion problems.
Which in turn helps improve energy absorbed from food.
Outbreaks of the bacteria Escherichia coli also
known as E coli, which is a bad bacteria inhibited by mastic
resin , have also been associated with eating alfalfa sprouts. According to the
(CDC) Center for Disease Control, the epidemiology of food-borne diseases is rapidly changing, with many new strains arising which are resistant to
anti-microbial type drugs. Upwards to 2,000 deaths are attributed every year to Salmonella
just by itself. There maybe over 26,000 cases of illness per year attributable to E coli
(from sources like: drinking bad water, eating infected ground beef, raw milk, lettuce,
and un-pasteurized cider or apple juice), two million cases due to Salmonella, and
over four million due to "Cambylobacter jejuni". Over
200 deaths per year are thought to be caused by E coli. When we eat foods
contaminated by one or more of these bad bacteria then damage may occur
inside our body if either our immune system or the gastrointestinal is
weak. By supplementing mastic resin into our daily diets, it might be possible to inhibit growth of
these bacteria.
Mastic resin is often used in sport's performance enhancing products
that are in a liquid form as a natural preservative that also provides
health benefits at the same time.
Mastic resin is also known as:
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