Posted on 11/14/2005 9:34:46 AM PST by Red Badger
Sauerkraut, the dish adored in Germany but much maligned in Britain, could prove to be a secret weapon against the threat of bird flu, experts revealed yesterday.
Scientists believe that the traditional recipe, which is made from chopped cabbage that is fermented for at least a month, contains a bacteria that may combat the potentially fatal disease.
Their findings follow a study in which kimchi - a spicy cabbage dish popular in South Korea and similar to sauerkraut - was fed to 13 chickens infected with bird flu. Just one week later, 11 of the birds showed signs of recovery from the virus.
"The feed has been shown to help improve the fight against bird flu or other types of flu viruses," said Prof Kang Sa-ouk, who led the research at Seoul National University, yesterday.
Prof Kang's team claims that lactobacillus, the lactic acid bacteria created during the fermenting process, is the active ingredient that could combat bird flu.
Health experts have already agreed that there may be some truth to kimchi's curative properties, prompting an increase in the consumption of the dish in South Korea.
Sales of sauerkraut in the United States have also soared as a result of the research, and now Britain is starting to catch on. Last night, importers of the dish to Britain said that sales were rising and they were increasing stocks in the expectation that demand could escalate.
Geoff Hale, the commercial manager for Euro Food Brands, said: "Sales are very buoyant at the moment. We bring in about half-a-million jars of sauerkraut to Britain from Germany every year and that number is definitely going up."
Sales of sauerkraut were up 20 per cent on this time last year at Sainsbury's, according to a spokesman for the supermarket.
Whether or not sauerkraut does cure bird flu, the dish is said to have a number of other health benefits, among them cancer-fighting and detoxifying properties.
It is also a rich source of vitamins.
One serving, which contains only 32 calories and has four grams of fibre, provides 102 per cent of the recommended daily intake of vitamin K, 12 per cent of iron and 35 per cent of vitamin C.
Prof Richard Mithen, from the Institute of Food Research, in Norwich, said: "Eating kimchi or sauerkraut may be good for your health and help fight off infections.
"I wouldn't recommend anyone rushing out to stock up on sauerkraut specifically to fight off bird flu, but it may help your immune system."
A further study on sauerkraut, carried out recently by Polish and American scientists, concluded that the meal might be the reason for the lower breast cancer rate observed among Polish immigrants in America.
True, but many different German styles, are far superior to American types from the can........
sick, truly sick.
Bookmarked now to save my wife.
Thanks.
"sick, truly sick."
Hey!! That's exactly what my wife yells from under the covers after I pull them over her head!!!!
Americans will sure be annoyed when they learn that sauerkraut on our store shelves almost certainly lacks this bacteria. I'm fairly sure that the product would be heat-treated before packaging in this country.
I always have kraut in my pantry. Many people have never even eaten it, so they are trying it out I suppose........
I love Hebrew National Kraut in the bags, but I don't know if the canned stuff is processed the same or not..........
It sure fights any affection in my household.
Still, it doesn't matter if it's fresh or canned if you leave it out for a day or two to "ripen" or "freshen".
Best bet, though, is to simply go to your friendly neighborhood asian market and buy a jar of kimchi. It'll always be "fresh" ~ that's why it's kept in the refrigerator.
Asian people who never ate kimchi in their lives have learned to use it in America to help their digestive tracts overcome lactose found in many foods such as bread and pastry.
Someday kimchi will be part of the standard table in this country, just like pepper, salt, sugar, vinegar and paprika.
Ack!
Pork chops, then?
You may hate the canned version, which is awful. Try the jarred or bagged kraut--much better.
Also, try preparing it with beer or gin, and some crushed juniper berries--great stuff.
I used to love the "OLD" style Sauerkraut. My Grandmother used to make it, fermented it in a big oaken Keg.
Today, getting that kind of Kraut in Germany is almost impossible, They have the same manufactured stuff we have. The last time my mother came here, she thought our Sauerkraut was superior to theirs.
Drain, add Butter, caraway seeds, a few Elder berries and heat for a while. Not bad.
By the way, how am I supposed to know if a bird has the flu?
He will sneeze on you.
So, do you now smell like elder berries?
Where do we get the German version? Do they sell it in the states?
"I sneeze and spit kraut in your general direction"
He stays home from work, packed full of Drixoral and Nyquil, wrapped in a blanket, whines to his wife and watched soaps...
Cooking kraut will likely kill the enzymes that cause it to work for bird flu and that increase the ability of your stomach to digest foods better (pro-biotics type).
You don't heat Kim-chee either.
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