Fermented cabbage could be effective in prevention and treatment of food poisoning

23/11/05 Fermented cabbage has once again been heralded for its health benefits as a Korean study found kimchi -- sauerkraut's Asian counterpart -- effective in the prevention and treatment of food poisoning. It is the third time in one month that researchers have pointed to fermented cabbage as an ingredient to good health.

In a story published by Korean newspaper Chosun Ilbo, The Food Safety Research Division of the Korea Food Research Institute cited kimchi as being effective in killing salmonella, staphylococcus, vibrio germs, and E. coli bacteria. According to the report, the lactic acid found in kimchi contains an anti-bacterial peptide, which can prevent and even treat food poisoning by killing bacteria.

Dr. Lee Jong-gyeong, who led the research, told Chosun Ilbo, "When eating foods susceptible to harmful bacteria, such as meat and fish, one can prevent food poisoning by accompanying them with kimchi."

Other recent reports have linked sauerkraut and kimchi to good health. The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer, and Korean researchers have used the food in recent experiments to treat avian influenza. Earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver cancers. Sauerkraut has also been shown to combat digestive disorders, and may work to reduce cholesterol and prevent heart disease.

Great Lakes Kraut is the largest sauerkraut producer in the entire world. With manufacturing facilities in Bear Creek and Shiocton, Wis., and Shortsville, N.Y., Great Lakes Kraut manufactures America's leading brands of sauerkraut, Silver Floss and Krrrrisp Kraut -- the official sauerkraut of Lambeau Field.

http://biz.yahoo.com/prnews/051122/cgtu057.html?.v=30