This is the reason.............
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.
those dead geese ? were they left over from a john kerry hunting trip?
have a hard time finding them though.
Chalk one up for the much-maligned American hot dog!
Gimme a good kosher dog with mustard and kraut any day of the week!
Kapusta (Polish sauerkraut) is the best.
So how do you get the birds to eat the sauerkraut?
he will also at the time of the sneeze leave a large deposit right in the middle of your just washed car hood
Then I will get car sickness :)
The initial report was like a month ago, try http://www.sauerkraut.com for the article and some recipes too.
Well, we all know you're a lucky little fraulein ... )
I love saurkraut ... and brats ... and chops ... and Reuben sammiches.
When you feel an uncontrollable urge to invade Poland...
ping for later
What about boar's Head sauerkraut - comes in a plastic bag and is in the cooler of many stores. Is that "German style" or just plain old American?
Give me the brand names of a couple of "German style" krauts. I'm curious to try it!!
Thanks
Ahhhhh, Roast Pork and Sauerkraut on January 1st every year. Don't know what it does to the bird flu but it sure tastes good with mashed potates and applesauce, wine and beer. Have been eating it all my life.
Kuners is the best brand. Do you eat sauerkraut plain? You need it cooked with something like the roasted pork with all the browness and juices. I also put it in with the pork along with a raw cut potato and apple slices. When it is through cooking with the roast (several hours) it is all brown and golden and filled with flavor. Some people cook it in beer with cut up onion. But, I guess if you don'g like it you don't like it but...It IS delicious.
I've always had it plain. My wife likes it plain and since she is the chief food cooker person... You know the rest.
Never heard of that brand, though, I bought some "German Style" a while back a Big Lots that has Rhine wine in it. Haven't tried it yet. Waiting for a good cough or sniffle to set in........
This is the reason.............
This one really IS Bush's fault!!!!!!
Kuhne brand sauerkraut, imported from Germany, adds Riesling Rhine wine to its sauerkraut, providing a noticeable taste difference. ...
:) Gotta stay on the good side of the cook. :) We love it with pork roast, pork chops or dawgs but...we ALSO like it plain as well.
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