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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

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To: TexasCajun

I'm doomed! Doomed, I say!


Me too. No sauerkraut for me.


141 posted on 11/15/2005 1:42:59 PM PST by JFC (W, I am with YA)
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To: pepsionice

Hot dog relish ought to do the same trick as sauerkraut.





Now, relish, I can stand.


142 posted on 11/15/2005 1:44:39 PM PST by JFC (W, I am with YA)
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To: Red Badger
I have been telling people for years that cabbage is bad...

I understand that it has a trace amount of strychnine in it...
143 posted on 11/15/2005 1:45:09 PM PST by Prost1 (If you fight, fight hard, fight dirty, fight to win!)
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chicago dogs forever!
144 posted on 11/15/2005 1:47:34 PM PST by KneelBeforeZod (Someday a real rain will come and wipe this scum off the streets.)
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To: NZerFromHK

Pickling is not the same as fermentation. In pickling the change is caused by an acidic brine, while fermentation is done by microbes. Most pickled foods are best not eaten in large quantities; use them for garnishes.


145 posted on 11/15/2005 2:01:17 PM PST by editor-surveyor (Atheist and Fool are synonyms; Evolution is where fools hide from the sunrise)
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To: NZerFromHK
I suspect it must be Chinese pickled vegetables.

That would be my suspicion, too, given that cultures all around the world pickle veggies and meats but only specific groups (Chinese and Japanese) seem to have the elevated cancer rates. Perhaps it is the type of vegetable, perhaps it is the soil in which they're grown, perhaps it is a modern preparation method versus the traditional, perhaps there is a cofactor, maybe a vitamin deficiency, perhaps a genetic trait. This suggests to me that 1) there is a need for more research, and 2) that there's no need for me to panic or stop eating fermented veggies.

146 posted on 11/15/2005 2:10:36 PM PST by Lil'freeper (37932/12168)
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To: editor-surveyor

I make a brined pickle, the salt limits the types of microbes present. The bacteria make lactic acid which does the 'pickling'. But I agree, most commercial 'pickling' is done with acetic acid (vinegar) and is definately not the same as a ferment.


147 posted on 11/15/2005 2:13:22 PM PST by Lil'freeper (37932/12168)
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To: cubreporter

You have got to be from Pittsburgh or at least Polish.

That's one of my wife's favorite dishes and she is both.


148 posted on 11/15/2005 2:29:44 PM PST by Vinnie
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To: bonfire

How about sweet and sour red cabbage? I made some for my wife last week and she loved it.


149 posted on 11/15/2005 2:36:58 PM PST by Vinnie
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To: NZerFromHK; Lil'freeper

That BBC article is a load of flim-flam. First, unprocessed sea salt will not cause stomach cancer, but a lack of salt could lead to severe indigestion which could lead to cancer. Second, the cancer rates they mentioned are miniscule by western standards.


150 posted on 11/15/2005 3:43:20 PM PST by editor-surveyor (Atheist and Fool are synonyms; Evolution is where fools hide from the sunrise)
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To: Red Badger

Question. How does a (lacto)bacillus protect against a virua? I'll eat more cabbage, fresh or sauerkraut.


151 posted on 11/15/2005 3:54:48 PM PST by ArmyTeach (Pray daily for our troops...)
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To: NZerFromHK

She's right -- it is a preserved food, but it's not preserved with chemicals. Instead it's preserved by the acids (lactic acid, I think) produced by the lactobaccilus bacteria as they metabolize the sugars in the cabbage. This is totally different from the chemical preservatives found in most foods today. In fact, a lot of health food enthusiasts who would never eat a bite of modern processed food swear by kraut and kimchi and all the other traditional fermented foods. I was introduced to kimchi and kraut recently and really enjoy them both.


152 posted on 11/15/2005 4:09:19 PM PST by Yardstick
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To: Katya
I've seen kim chi shredded exactly like saurkraut, and next door too!

The preparation is identical. Spicing it up is a local preference.

153 posted on 11/15/2005 4:41:20 PM 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: alwaysconservative
Lutefisk will kill you every single time doncha' know.

Particularly the stuff you get from a street vending machine in Nederland. Gad.

154 posted on 11/15/2005 4:45:41 PM 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: Vinnie

:) Wrong on both counts. Born and raised, went to school, church etc in New Jersey at the shore. Maternal grandparents were from Germany. We had the Traditional Pork and Sauerkraut, Mashed potatoes on New Year's Day. Married 46 years and have never had anything else except that to ring in the New Year. :)


155 posted on 11/15/2005 5:25:58 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: cubreporter

Southern tradition is black-eyed peas on New Year's Day.
The idea is that things can only get better.

I usually work them into the pork and kraut dinner. :)


156 posted on 11/15/2005 7:29:44 PM PST by Vinnie
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To: ArmyTeach
" How does a (lacto)bacillus protect against a virus?"

The bacterium turns on a 'switch' in your immune system that is called a cytokine, that is named IFN a. IFN a acts as a messenger to Interleukin I and VI, and they stimulate T cells, B cells, and NK cells.

157 posted on 11/15/2005 7:32:58 PM PST by editor-surveyor (Atheist and Fool are synonyms; Evolution is where fools hide from the sunrise)
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To: Vinnie

yum. I've never made it but have bought it in the jar. Great with roast beef!


158 posted on 11/16/2005 4:39:11 AM PST by bonfire (dwindler)
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To: Vinnie

Yes, I know Blackeye Peas are a southern choice for NY Day but we had a friend from Pennsylvania and they grew up with the same tradition. Pork and Sauerkraut with a side dish of the peas. :) Fun to learn other people's traditions and what they all mean.


159 posted on 11/16/2005 7:02:39 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: Lukasz; Grzegorz 246; kaiser80; twinself; vox_PL

160 posted on 11/16/2005 1:17:45 PM PST by lizol
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