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Sauerkraut could fight bird flu, say scientists
news.telegraph ^ | 11/13/2005 | Jasper Copping

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.


TOPICS: Business/Economy; Culture/Society; Germany; Miscellaneous; Unclassified; United Kingdom
KEYWORDS: avianflu; birdflew; birdflu; birdflue; influenza; sauerkrau; sauerkraut; virus
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To: Shaun_MD

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.


51 posted on 11/14/2005 10:12:15 AM PST by Buck W. (Yesterday's Intelligentsia are today's Irrelevantsia.)
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To: Red Badger

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.


52 posted on 11/14/2005 10:13:46 AM PST by americanbychoice2
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To: bpjam
That's strange, for the past week I've been putting high quality sauerkraut in our bird feeder but they don't seem to be eating it!

By the way, how am I supposed to know if a bird has the flu?

53 posted on 11/14/2005 10:15:43 AM PST by Obadiah ( Deuteronomy 6:5)
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To: Obadiah

He will sneeze on you.


54 posted on 11/14/2005 10:17:27 AM PST by Shaun_MD (Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
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To: americanbychoice2

So, do you now smell like elder berries?


55 posted on 11/14/2005 10:18:15 AM PST by muleskinner
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To: Red Badger

Where do we get the German version? Do they sell it in the states?


56 posted on 11/14/2005 10:18:48 AM PST by Giddyupgo
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To: muleskinner

"I sneeze and spit kraut in your general direction"


57 posted on 11/14/2005 10:19:21 AM PST by Shaun_MD (Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
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To: Red Badger
The spicy fermented cabbage made in Korea is called Kim Chee. It is quite popular here in Hawaii. Putting a clothespin on one's nose helps a lot.
58 posted on 11/14/2005 10:20:26 AM PST by fish hawk (I am only one, but I am not the only one.)
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To: Obadiah

He stays home from work, packed full of Drixoral and Nyquil, wrapped in a blanket, whines to his wife and watched soaps...


59 posted on 11/14/2005 10:22:32 AM PST by jonascord (What is better than the wind at 6 O'clock on the 600 yard line?)
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To: Tokra

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.


60 posted on 11/14/2005 10:23:05 AM PST by Spirited
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To: dagnabbit

those dead geese ? were they left over from a john kerry hunting trip?


61 posted on 11/14/2005 10:24:03 AM PST by mt tom
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To: muleskinner

have a hard time finding them though.


62 posted on 11/14/2005 10:26:21 AM PST by americanbychoice2
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To: Red Badger

Chalk one up for the much-maligned American hot dog!

Gimme a good kosher dog with mustard and kraut any day of the week!


63 posted on 11/14/2005 10:28:49 AM PST by Wombat101 (Islam: Turning everything it touches to Sh*t since 632 AD...)
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To: Red Badger
True, but many different German styles, are far superior to American types from the can........

Kapusta (Polish sauerkraut) is the best.

64 posted on 11/14/2005 10:31:03 AM PST by dfwgator
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To: Red Badger

So how do you get the birds to eat the sauerkraut?


65 posted on 11/14/2005 10:31:04 AM PST by MilleniumBug
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To: Shaun_MD

he will also at the time of the sneeze leave a large deposit right in the middle of your just washed car hood


66 posted on 11/14/2005 10:35:54 AM PST by mt tom
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To: mt tom

Then I will get car sickness :)


67 posted on 11/14/2005 10:42:37 AM PST by Shaun_MD (Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
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To: Junior_G

The initial report was like a month ago, try http://www.sauerkraut.com for the article and some recipes too.


68 posted on 11/14/2005 10:43:59 AM PST by jiggyboy (Ten percent of poll respondents are either lying or insane)
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To: Serb5150

Well, we all know you're a lucky little fraulein ... )

I love saurkraut ... and brats ... and chops ... and Reuben sammiches.


69 posted on 11/14/2005 10:47:55 AM PST by jwfiv
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To: hiramknight
the best thing about kraut happens late at night...

When you feel an uncontrollable urge to invade Poland...

70 posted on 11/14/2005 10:55:12 AM PST by talleyman (Democrats are stuck on stupid.)
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To: Lil'freeper

ping for later


71 posted on 11/14/2005 10:56:12 AM PST by Lil'freeper (37180/12820)
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To: Red Badger
>>>True, but many different German styles, are far superior to American types from the can........<<<

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

72 posted on 11/14/2005 11:04:10 AM PST by HardStarboard (Read Stephen Hayes "Spooked White House" - Weekly Standard. It explains a an awful lot.)
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To: Red Badger

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.


73 posted on 11/14/2005 11:07:09 AM PST by cubreporter (I trust Rush. He's done more for our country than we will ever know. He's the man!)
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To: Shaun_MD

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.


74 posted on 11/14/2005 11:10:32 AM PST by cubreporter (I trust Rush. He's done more for our country than we will ever know. He's the man!)
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To: cubreporter

I've always had it plain. My wife likes it plain and since she is the chief food cooker person... You know the rest.


75 posted on 11/14/2005 11:19:31 AM PST by Shaun_MD (Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
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To: HardStarboard

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........


76 posted on 11/14/2005 11:24:01 AM PST by Red Badger (United States Marine Corps, Saving France's Bacon Since 1775.............)
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To: muawiyah

This is the reason.............

77 posted on 11/14/2005 11:43:09 AM PST by Red Badger (United States Marine Corps, Saving France's Bacon Since 1775.............)
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To: dfwgator

This one really IS Bush's fault!!!!!!

78 posted on 11/14/2005 11:45:17 AM PST by Red Badger (United States Marine Corps, Saving France's Bacon Since 1775.............)
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To: HardStarboard

Kuhne brand sauerkraut, imported from Germany, adds Riesling Rhine wine to its sauerkraut, providing a noticeable taste difference. ...


79 posted on 11/14/2005 11:46:45 AM PST by Red Badger (United States Marine Corps, Saving France's Bacon Since 1775.............)
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To: Shaun_MD

:) 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.


80 posted on 11/14/2005 12:32:22 PM PST by cubreporter (I trust Rush. He's done more for our country than we will ever know. He's the man!)
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To: Red Badger

I'm off to the store!


81 posted on 11/14/2005 12:33:36 PM PST by bella1
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To: zarf

LOL!


82 posted on 11/14/2005 12:35:24 PM PST by dc-zoo
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To: cubreporter

Can't really tell my wife of 40 years that her cooking is anything less than superb :) Not at this point anyway.


83 posted on 11/14/2005 12:43:55 PM PST by Shaun_MD (Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
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To: Red Badger

The "Hebrew National" brand "in bags" is available at Walmart. That's where I've been buying it lately. Right above the weiners and sausage.


84 posted on 11/14/2005 12:45:02 PM PST by dc-zoo
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To: Red Badger

Bush (the brand not the Prez) sucks...a better kraut brand is Frank's!


85 posted on 11/14/2005 12:45:23 PM PST by Extremely Extreme Extremist
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To: Sterm26

bttt


86 posted on 11/14/2005 2:45:43 PM PST by expatguy (http://laotze.blogspot.com/)
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To: cubreporter

Try putting some apple cider in your roast too. Yummy!

Oh yeah, and onions.


87 posted on 11/14/2005 2:48:52 PM PST by bonfire (dwindler)
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To: BlessedBeGod

In Pennsylvania, we eat kraut with pork on New Year's Day. Grocery stores here are full of pork and sauerkraut around New Year's. Pigs root ahead which is why we eat pork rather than something like chicken (a chicken scratches backwards when it eats). Pennsylvanians will definitely survive avian flu if it arrives after Christmas.


88 posted on 11/14/2005 6:22:27 PM PST by WestSylvanian
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To: Poincare; Rytwyng; Colorado Buckeye; Sarah; since1868; nmh; Freebird Forever; Coleus; ...
A Nutrition Ping List
For Those Interested in the Research
of Dr. Weston A. Price

89 posted on 11/14/2005 6:24:50 PM PST by Lil'freeper (37180/12820)
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To: Red Badger
We ate sauerkraut in Germany and Alsas France, it was milder and less vinegary than here. Is that what the difference is? We now rinse our sauerkraut to get rid of the vinegar. What is kimche?
90 posted on 11/14/2005 6:33:41 PM PST by Ditter
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To: muawiyah

There are many who are not too thrilled with kimchi or sauerkraut. My mum is an example - she sees these as preserved food and will cause cancer. So, kimchi is no-no when she's present.


91 posted on 11/14/2005 7:18:32 PM PST by NZerFromHK (Alberta independentists to Canada (read: Ontario and Quebec): One hundred years is long enough)
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To: Shalom Israel

Try Polish Saurkraut. Naturally fermented and mindly tangy.

Also has the same half life as U235.

Had a jar at home for two years and it was still 'fresh'.


92 posted on 11/14/2005 7:25:12 PM PST by beaver fever
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To: Red Badger

I don't know that I'd compare Kim Chee with Sauerkraut, other than they're made from cabbage. Kim Chee is very hot, although you can buy some milder versions. Are they sure it's not the nasal passage clearing spices in the Kim Chee?


93 posted on 11/14/2005 8:32:40 PM PST by Katya (Homo Nosce Te Ipsum)
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To: Red Badger
Before everyone buys cases of sauerkraut for the bird flu, read this thread. Sauerkraut makes the bird flu worse.

Bird Flu May Over-Stimulates Immune System

94 posted on 11/14/2005 9:04:50 PM PST by blam
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To: bonfire

I DO cut onion and I put a fresh apple in and all of it cooks along with the cut up potato, kraut and pork. Mmmmm, good. :)


95 posted on 11/14/2005 9:08:49 PM PST by cubreporter (I trust Rush. He's done more for our country than we will ever know. He's the man!)
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To: Ditter

Kim-chee is Korean HOT-SPICY (most places) pickled cabbage. I love it, too. It's like eating Cajun cole-slaw !.............as for Euro-Sauerkraut, They wash out they vinegar, and ADD a sweet wine, like a Reisling and some bacon or bacon drippings, mmmmmmmm gute!........


96 posted on 11/15/2005 5:05:25 AM PST by Red Badger (United States Marine Corps, Saving France's Bacon Since 1775.............)
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To: Katya

Your nasal passage isn't the only one Kim-chee will clear out!.........


97 posted on 11/15/2005 5:07:12 AM PST by Red Badger (United States Marine Corps, Saving France's Bacon Since 1775.............)
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To: NZerFromHK
Hmmm ~ preserved food?

I think you need an answer to that otherwise your mother is going to be making you miserable every time she visits and sees that bag of salted potato chips you keep around.

98 posted on 11/15/2005 5:12:05 AM PST by muawiyah (/ hey coach do I gotta' put in that "/sarcasm " thing again? How'bout a double sarcasm for this one)
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To: beaver fever
My next door neighbor ran a kim chi jar for about 15 years straight without once taking it down to clean it out.

This stuff has staying power.

99 posted on 11/15/2005 5:13:03 AM PST by muawiyah (/ hey coach do I gotta' put in that "/sarcasm " thing again? How'bout a double sarcasm for this one)
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To: Katya

Kim Chi and Sauerkraut are IDENTICAL except that Koreans add spinach and hot spice.


100 posted on 11/15/2005 5:13:55 AM PST by muawiyah (/ hey coach do I gotta' put in that "/sarcasm " thing again? How'bout a double sarcasm for this one)
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