I can't believe Hugh Hewitt missed this one, considering he's been following the avian flu news pretty closely.
It's an article from the November 13 London Telegraph, describing a treatment that has been found for the H5N1 avian flu: Sauerkraut. If you're in Asia, the treatment is kimchi.
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.
Prof Kang [Sa-ouk]'s team claims that lactobacillus, the lactic acid bacteria created during the fermenting process, is the active ingredient that could combat bird flu.
According to the article, comsumption of kimchi is up in South Korea, sales of sauerkraut in America are soaring, and even the British--who generally don't eat sauerkraut--are increasing their purchases of the product. All this without much publicity. This might be a good time to buy into sauerkraut futures or something.
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.
It all looks good. I think I might go for a Ruben sandwich for dinner tonight.
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