Health Articles : Infections : Bird Flu
Bird Flu Virus : Sauerkraut Bird Flu
Bird Flu ArticlesPeople are rather confused over the news that the bird flu virus has now mutated to a less ..... The word Sauerkraut is a German word which means a sour cabbage. It is a very popular dish in many of the north eastern Asian countries including China, Mongolia, Korea and other cold regions of Europe and the United States. But it is believed that the dish originated in Germany. The dish is prepared by fermenting finely chopped cabbage by various lactic acid bacteria most commonly, the lactobacillus and the pideococcus. The fermentation process adds a distinctive sour flavor and also helps in keeping it for a longer duration of time without the addition of any preservative. This happens due to the formation of a considerable amount of lactic acid when the bacterium ferments the sugars that are present in the fresh cabbage.
Although there is no medical research showing the fermented cabbage dishes have curative properties against the avian flu but in a recent experiment in Seoul scientists claimed that 11 of 13 infected chickens started to recover from the avian flu after being fed an extract of Kim chi, a Korean dish similar to sauerkraut. Still it is suggested that more detailed researches are required to prove any curative link to avian flu but that it is a healthful part of any diet is for sure. It is also seen that the dish is very much helpful in the development of the immune system of the body. It is also said that Sauerkraut can reduce the chances of breast cancer in the women to a great extent. This has given a great boost to the sales of cabbages throughout the globe as there is no alternate vaccine developed till date which provides a possible cure from the avian bird flu.
Bird Flu ThailandThailand was first hit by the devastation and the havocs caused by the 1918-19 pandemic known as the Spanish flu that encircled the world. ..... Sauerkraut can easily be prepared at home. With its gaining popularity as an effective tool in fighting the avian flu virus more and more people are looking forward to the curative properties as claimed by the scientists. The home preparation of Sauerkraut involves a process of pickling called lacto-fermentation that is similar to how traditional not heat-treated cucumber pickles are made. Sauerkraut keeps for several months in an airtight container stored at or below 15°C without any refrigeration or pasteurization even though this can retain it for a much longer duration than the usual.
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