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Avian Flu is ‘in the soup’!
Courtesy of Korean cooking website. Lim Chung Hoon/The Epoch Times - www.theepochtimes.com Pandemic1 paranoia is in the air. It has been said: “There are two viruses1A going round at the moment: one is avian flu and the other is fear of avian flu!”1B That may be true and is all very well, but the panicky public need to know there is something they can do to help themselves to ally their fears. The fact is there are two-to-three pandemics per century, so what may not happen this year can happen the next. There may be nothing one can do to stop the spread of the current Avian Flu by migrating wild birds, which contaminate domestic birds, and most countries can be touched along their migration pathways, but we may be able to assist ourselves through diet to a significant degree. Once more Food Medicine, the first bastion of all living creature’s defence, comes to our aid. Starting with the plight of domestic birds bred for food production purposes there is some hope for them and ourselves in at least trying the ‘cabbage cure’ i.e. Ko0rean traditional ‘Kimchi’ soup, the contents of which form an Immune System booster and protectant against usual seasonal and avian flu as a bactericidal defence if nothing further. Why is eating kimchi a good idea?
Chinese Cabbage (Brassica campestris var. pekinensis) Courtesy of Warwick University, Warwick HRI www.hri.ac.uk The name ‘Kimchi’ originated form shimchae (salting of vegetables), which went through some phonetic changes. The ‘dry’ salting of vegetables, such as runner beans, to preserve them for the winter was common practice in Britain in WWII for those lucky enough to have gardens or allotments in which to grow them. In Korea ‘kimchi’, a Chinese Cabbage (Brassica rapa L. subsp. pekinensis) based dish has many forms. The lead ingredient ‘Chinese cabbage’ is a member of the cruciferae family, which also includes cabbage, broccoli, cauliflower and mustard. In fact, Chinese cabbage is more closely related to mustard than to cabbage and has been grown in China for more than 1,500 years. It has been cultivated in North America for over a century and is grown there commercially in California, New Jersey, Florida and Hawaii. The dish ‘kimchi’ is made by fermenting the cabbage in brine (a strong solution of salt and water used for pickling) with red chilli peppers, radishes, green onions (scallions/spring./Welsh onions), and a lot of garlic and ginger – frequently shrimp or shrimp past is added. Shrimps may be small, but provide a large amount of tryptophan, one of the 10 essential amino acids that the body uses to synthesize the proteins it needs and is well-known for its role in the production of nervous system messengers. Plus with a high factor of selenium, which protects cells form free-radical damage, shrimp is a useful addition.2 Shrimps are also a very good source of vitamin D and B12, as well as containing iron, phosphorus, vitamin B3, zinc, cooper and magnesium (in descending order).3 Korean kimchi may be a bit strong tasting for some western palates or if you are not used to it, but when one considers the health benefits … think Food Medicine. There are some forty or more Korean restaurants in Britain, 90% of which are in London and the South East (England), so if you are resident or visiting that part of the world it may be an ideal opportunity to ‘try out’ kimchi soup. Kimchi for the Birds The starting point of Avian Flu5 is birds. In the case of domestic birds, in the Spring of this year Korean scientists at Seoul National University said that when they fed an extract of kimchi to counteract ‘bird flu’ (lactic-acid-bacteria called “Leuconostoc Kimchii”), to 13 infected chickens, as week later 11 of them had started recovering.4 Responsibly, the scientists said that the results were far form scientifically proven, but if kimchi did have the effects they observed it was as yet unclear why. Nevertheless, as a result of this study South Koreans are eating more kimchi. The very idea that something as simple as a traditional national dish, thought by some to be a ‘dubious folklore remedy’, is a theory being put forward by some of Korea’s eminent scientists to aid bird flu. Professor Kang Sa-ouk (Biological Sciences) stated that they found the chickens recovered form not only bird flu, but also Newcastle disease6 and bronchitis7; that the death rate full and the fowl were livelier and their stools became normal. Only time and further research will tell how efficacious kimchi is as an anti-avian-flu remedy, but it can no longer be ignored or thought of as folklore fuzziness. Added to which, two years ago when thousands of people in Asia contracted SARs (Severe Acute Respiratory Syndrome), kimchi consumption increased rapidly in Korea and, although not scientifically proven, was credited to have helped prevent SARs. Why Food Medicine is important Apart from the scarcity of ‘shikmic acid’ derived from Star Anise (Illicium verum) to make ‘Tamiflu’,8 the Roche drug made to combat seasonal flu as opposed to avian flu, combined with ‘Relenza’9 as the suggested treatment for ‘bird flu’, there are other problems or reasons why farmers are not hurrying to inoculate their fowls. Mass culling of birds that are not actually contaminated puts the entire hereditary lines at risk. Some infectious disease experts fear an outbreak of bird flu could destroy the supply of chicken eggs needed to produce the annual supply of millions of doses of flu vaccine. It is a desperate situation for poultry farmers worldwide, especially in South East Asia. It is not only a huge threat to their flocks, but their livelihoods, and in poorer rural parts of the world potentially their lives.10 The state of affairs also puts our indigenous organic poultry farmers in a difficult position, e.g. because ‘natural chicken’ may be inoculated with antibiotics before hatching or when 1-day-old, but while growing should be non-medicated, fed conventional feed, have a bit more living space and must have sunlight entering their barns. Whereas, the organic11 chicken is non-medicated, fed certified organic feed, has even more living space and is free to roam outdoors. If an organic bird is inoculated it is no longer ‘non-medicated’, and is therefore no longer ‘organic’. The Soil Association, which has c.70% organic products in supermarkets bearing their certification, has suggested that should avian flu strike the UK a ‘ring fence’ mode of vaccination be applied to prevent spreading of the disease. (12See Reference) New medicines and uses are being developed from Kimchi right now. It is already known that kimchi is effective in killing food poisoning bacteria left untreated by antibiotics. Veterinary Professor Park Jae-hak, Seoul National University, and his team helped the company ‘Cell Biotech’ separate the anti-bacterial peptide12A ‘Lactocin W’ from two kinds of lactic acid in kimchi, which kills dysentery and food poisoning bacteria. Cell Biotech has completed animal trials of the new substance.13 The research plans to distribute Kimchi lactic-acid-bacteria ‘Leuconostoc Kimchii’ culture fluid to poultry farms across the nation under the permission of the National Veterinary Research & Quarantine Service after conducting further studies.13 Professor Kang Sa-ouk’s team, in co-operation with the firm COTDE, also isolated an anti-bacterial peptide from lactic acid of kimchi. They have developed the peptide as a substitute for chemical preservatives employed in cosmetics.14 The company registered the substance in a global cosmetic substance register and filed a patent application with the US Patent and Trademark Office.15 The terrific news for the cosmetics world is the anti-bacterial peptide, which should appeal to the global market, unlike chemical preservatives is harmless to the human body! 16 Can you smell money’? Well, COTDE is already in negotiations with Korean cosmetics firm ‘Amore Pacific’, and expects exports worth US$10 million under a deal with an American distributor.17 Moreover, Cell Biotech and the Kang Sa-ouk team isolated an anti-bacterial peptide dubbed SAFELAC which limited the activity of Helicobacter pylori, the bacterium causing gastritis and associated with the creation of stomach ulcers. The Peptide has been tested on animals and, with the help of a Chinese pharmaceutical company, the firm confirmed the new substance’s remedial effect on ulcer and gastritis.18 The Cell Biotech business now plan to conduct an international joint clinical trial with the purpose of marketing food and medicines made with the peptide in Europe. This is not surprising, back in May 2002, cabbage’s sulpforaphane proved to have dual actions in inhibiting Helicobacter infections and blocking gastric tumour formation (in animals), thus offering hope that it could provide diet-based protection against gastric cancer in humans.18A Kimchi is running in the fast lane, but hang onto ‘the soup’, because kimchi can also prevent diseases. Seoul National University Professor Chong Jong-sik has stipulated that 99% of bacteria contained in kimchi are lactic-acid-bacteria.19 And, if a specific bacterium effective in treating diseases is put into kimchi at an early stage of fermentation, the dish itself can prevent food poisoning.20 These kinds of results do not happen overnight, so if we do not yet know all there’s likely more to come. For it appears that there has been scientific work going on regarding kimchi since at least 1999, both in the isolation of lactic acid bacteria and in the antioxidative capacity of two lactic acid bacteria isolated from it.21 There is other ‘activity’ as well as interest, e.g. Celltech International launched a joint project to develop anti-virus and anti-bacteria animal feed additives by using kimchi lactobacillus.22 The corporation have already shipped some 800 kilograms of the animal feed additive Luconostoc citreum, a type of lactobacillus found in kimchi, to a veterinarian at an Indonesian zoo. There maybe more revelations to come, as Professor Kang Sa-ouk and his research team extracted eight other lactobacillus, nine all told, from kimchi.23 On the human front, kimchi has also been weaving into action. The November 2005 issue of ‘Men’s Health Magazine’ advises constructing a ‘pandemic kit’, including non-perishable foods. “Make a few cans of sauerkraut; it’s packed with lactic-acid bacteria, shown by Korean researchers to speed recovery of chickens infected with avian flu.”24 Remember that ‘sauerkraut’, German for sour cabbage, has become a generic name for fermented vegetables.25 However, it should be noted that whereas raw cabbage eaten in large quantities and served as ‘coleslaw’ may lead to a depressed thyroid functioning, fermented cabbage and other vegetables provide numerous health benefits.25A Good Bacteria Science is very fluid, what is right one day can be wrong the next; plus this fluidity means we can re-appraise the past we well as progress the future in tandem. Not very long ago cholesterol was not in favour, now it is appreciated that HDL (High Density Lipoprotein) may protect you from heart disease.26 So, although it may be hard to accept microbes can be our allies, there is mounting evidence to suggest that ‘friendly flora’ aid digestion – there is a much advertised new trend for such products currently on the market. The friendly bacteria are the hundreds of strains of lactobacilli that were in our diets when we ate natural lacto-fermented foods such as sauerkraut and yogurt. This was known and understood by the medical profession at one stage. For example: “At the Civil War Cemetery and Pest House in Lynchburg, Virginia, USA, visitors are instructed that Dr John Hay Terrill was able to reduce the death rate from small pox from 90% to 5% by giving his patients sauerkraut.”27 The Koreans are rightly super-serious about Kimchi, which is such an everyday part of Korean culture, employees get a ‘kimchi allowance’ with their pay! 28 There’s a Lot More to Kimchi than Cabbage!
Cultivated Garlic (Allium sativum L.) Photo: Copyright © 2005 Luigi Rignanese Garlic To give a flavour of what kimchi can do, it is worth looking into some of its ingredients. For example, Garlic (Allium sativum L.), together with spring onions (Allium cepa L.) are powerful kimchi constituents. Garlic has a long history of proven, as well as traditional, medicinal uses including: fighting infections; thinning the blood (anticoagulant), reducing blood pressure, cholesterol and tryglycerides. It strengthens the immune system, prevents and cures chronic bronchitis, acts as an expectorant and a decongestant. It is an antiseptic and an anti-tumour agent, and being carminative is good for arthritis as well as influenza, laryngitis, catarrh, etc. Among a whole litany of uses it is the power of garlic’s forte as an ‘all-round’ immune system booster which is what makes it so important to general health. In August of last year, in a review on which herbs are most commonly used as complementary and alternative medicine for the treatment of asthma, allergy and immunologic conditions it was found that garlic is primarily used for cardiovascular health and relief of cough, colds, and rhinitis – the latter ailments having a role in ‘cold’ or influenza symptoms. In the area of adverse effects, it may cause gastrointestinal disturbance, change in body odour through the seat and breath, but rarely allergic reactions or hypoglycaemia.29 The bactericidal power of the two ingredients (garlic and spring onions) was proven to science back in 1983, when it was found that aqueous extracts of them in a mouthwash (garlic being the stronger) could produce a drastic reduction on the number of oral bacteria.30 Most of the curative activity of garlic is attributed to its allicin content. When garlic’s cells are broken (sliced or crushed) and exposed to air, allicin, which is what makes us tearful when peeling onions, is converted fro alliin (an odourless amino acid) when alliin encounters the enzyme allinase. Allicin in turn is converted to other sulphur compounds such as ajoene and allyl sulfides.31 Garlic also has fungicidal properties to add to its armoury, which effects are well known. In one clinical randomized controlled trial of Ajoene cream topical treatment for tinea pedis, a fungal infection so nails and skin, the cream at 0.6% resulted in 72% and at 1% it was ‘100%’ cure; better than 94% ‘Terbinafine’ (Lamisil) – a topical cream (also an oral antifungal drug) used to treat cases of fungal nail disease.31 Other studies have also confirmed that treatment of tinea infections with ajoene cream are amazingly equally successful.32 Although it has been said that the iodine and silica found in garlic dilate the capillaries, which makes respiration easier and diminishes respiratory problems, it is a bit more complicated than that, but definitely garlic helps bronchitis. Although chronic bronchitis was first names and described in 1808, the disease has been known since earliest time. In Green medicine, the disease was described as one of excess phlegm. Early remedies included garlic. Most of the favoured bronchodilator drugs of today are de4rived from traditional folk remedies, but the most interesting historical drugs, however, are those that have given rise to modern mucokinetic agents such as bormhexine and iodides i.e. iodine atoms!33 Garlic has been demonstrated to be instrumental in relaxing pulmonary arteries, which in turn aids respiration (breathing),34 and is protective against hypoxic35 pulmonary vasoconstriction, which means getting adequate oxygen reaching the body’s tissues (lungs).36 So garlic is not only useful to asthma and bronchitis, but may also prove to be so against avian influenza. Even if garlic’s prowess in the virucidal arena may need further well-earned research, in 1992, fresh garlic extract in which thiosulfinates appeared to be the active components was virucidal to each virus tested.37 Mustard Greens
Field Mustard (Brassica rapa L.) - Courtesy of Photographer: Jim Stasz@USDA-NRCS PLANTS Database Kimchi soup is hot stuff! One of its ingredients is ‘Mustard Greens’ or Leaf Mustard (Brassica juncea L. Czern) and is used by the Chinese and others in soups for bladder, inflammation or haemorrhage. Mustard oil is used for skin eruptions and ulcers.38 The leaves can have crumpled or a flat texture and are a very popular vegetable in Southern USA too. The leaves have a pungent mustard flavour and may be steamed, satutéed, or simmered and often accompany ham, pork or bacon dishes.39 In addition to providing wonderfully nutritious greens, it is the plant that provides the brown seeds used to make world famous ‘Dijon’ mustard. Mustard Greens, being a member of the Food Medicine brassica (cruciferae) vegetable family, such as broccoli and cabbage with their health-promoting phytochemicals, should not be underestimated. They are really of great value and provide 8 vitamins: A, B1, B2, B2, B6, B9 (Folic acid), C and E, plus 7 minerals: potassium, calcium, phosphorous, magnesium, iron, copper and manganese in descending order of amount.40 They are highly antioxidant and via their magnesium content can aid respiration.41 For any member of the mustard family to aid respiration should not come as a surprise; possibly your grandmother used the old-fashioned mustard plaster on your chest or your mother’s to loosen phlegm and against infections.42 Although a mustard poultice may have seemed to be a kind of mysterious domestic ‘heat treatment’ in its day, in fact there was a lot more going on via osmosis43 through the skin. Many new drugs are now being or scheduled to be delivered through the skin rather than by injection. A method well-known to Aromatherapists and Herbalists, who were leaders in the field of this form of therapeutic delivery long before the pharmaceutical industries’ recent innovations, a method which applies to many other liquid and emulsified topical remedial products. It is also known that Brassica juncea is bactericidal. This year Canadian researchers have been testing ‘mustard flour’ as a source of allyl and other isothiocyanates44 to inactivate E. coli (Escherichia coli 0157:H7) in sufficient quantity to kill E. coli inoculated into ground beef (burger protection?). The results showed that it was possible to use mustard flour up to 10% to successfully eliminate E.coli 0157:H7 from fresh ground beef.45 Two years earlier in a Canadian study testing mustard flour and acetic acid (vinegar) on food poisoning bacteria the results indicated that acidic products may limit microbial growth or survival and that the addition of small amounts of acetic acid (0.5%) to mustard can retard the reduction of E. coli 0157:H7 and Listeria monocytogenes.46 However, these antagonistic effects may be changed if mustard is used alone or in combination with >1% acetic acid.46 What this boils down to (don’t boil vegetables, steam them!) is that Mustard Greens are not only highly nutritious and therefore an aid to the immune system, but are also fighters against bacterial infections. What is more, only last year it was discovered that Brassica juncea revealed the presence of a previously unrecognized SE-S amino acid S-(methoylselono)cysteine.47 How significant is that? Well, concentrating on the ‘cysteine’ part of this discovery, it may help to elucidate, partly at lest, to hypothesize why Mustard Greens may help you to breathe more easily. The University of Maryland Centre: “Cysteine is an amino acid that can be found in many proteins throughout the body. N-actyl-L-Cysteine (NAC), a modified form of cysteine, helps break down mucous and detoxify harmful substances in the body. (Both cysteine and NAC have been shown to increase levels of the antioxidant glutathione.48) A review of scientific studies also found that NAC, which remember contains cysteine, may help dissolve mucous and improve symptoms associated with chronic bronchitis, asthma, cystic fibrosis and emphysema.” It was also suggested that: “chronic smokers may benefit from NAC supplementation.” Plus, “studies on large groups of people have found that NAC appears to have cancer prevention properties in people who are at risk for lung cancer.” And as “free radical damage is believed to contribute to the development and progression of acute respiratory distress syndrome (ARDS), a condition characterized by the rapid and progressive malfunction of the lungs. Although not all studies agree, some research of animals and people suggest that intravenous NAC may boost levels of glutathione and subsequently prevent and/or treat lung damage caused by ARS.” Mustard Greens are looking good, but perhaps with further research on their cysteine component they may prove to be a very handsome addition to the health menu indeed, and that’s besides any other role they play in Kimchi soup! Radish Korean food is heartier and more hotly spiced than any other Asian cuisine and kimchi’s flavour, in its infinite variety (a range of dishes may include a variety of seasonal vegetables), is influenced by the type of cabbage and radish used, as well s the amount of chilli, garlic, ginger and onion. The radish has been around for a very long time, it was almost certainly domesticated in China, which is believed to be its country of origin. Middle Asia appears to be its secondary home where many different forms developed after the plant was introduced form China in prehistoric times. Ancient Egyptian records show that radishes were a common food before the pyramids existed.49
Flowering Wild Radish (Raphanus sativus) Photographer: Brother Alfred Brousseau Copyright © 1995 Saint Mary’s College of California USA. Radish as we know it in the UK, from summer red-radish salad days to ‘blow your head off’ Horseradish to accompany beef-based meals, are different to the species of radish used in Korea. There are three kinds of radish used for kimchi: Korean radish, Ponytail radish and Daikon radish (Raphanus sativum L.). The latter can be found in Asian markets in most UK big cities and in centres such as ‘China Town’, London. In Korean it is called ‘Moo’ or ‘Mu’, or ‘Muli’ in India. The only potential future problem for those who have no wish to eat genetically modified foodstuffs is that in recent time there has been a lot of genetic engineering research activity going on e.g. in the case of Japanese radish’ (Raphanus sativus L. longipinnatus Baily), also referred to as Daikon radish. 50 The ‘common names’ of radish can be confusing, so take care what you buy. It is the thick tangy root part of the plant (radix) that is used in cuisine and for medicinal purposes. Radish is an excellent source of potassium, vitamin C and folate. It is also magnesium rich. The radish is a powerful antioxidant, supporting healthy cellular function. In the West it is unlikely that radish would be though of in terms of the ‘5-a-day’ fruit and vegetable regime, but its high potassium content is extremely important. It has been said that: “ … we may be routinely deficient not only of vitamin C but potassium as well! Ironically, there is no RDA (Recommended Daily Amount) for this mineral, although it is arguably the most important of them all, and potassium dosage in supplements had been limited [in America] by the FDA to 100 milligrams per tablet or capsule, although the ‘population reference’ intake set by the EU in 1992 is 3.1 grams per day.”50A Traditionally, radish that is eaten has been used to aid digestive secretions, stimulate the bowels, and help to kill germs. The juice o the vegetable is employed primarily for digestive disorders and upper respiratory inflammation, and for illnesses and disorders such as appetite loss, as well as bronchitis, colds, cough, fever, sore throat and predisposition to infection.51 In Asian medicine, it is also taken for headache, liver disease and pain, but its effectiveness for these ailments and conditions has not yet been scientifically confirmed.52 Radish is advised to be avoided if gallstones are present as it could cause painful spasms of the biliary tract, and too much may cause irritation of the stomach.53 However, don’t be surprised is radish turns out to be the next ‘cure’ for gallstones, as it has also been suggested that radish can dissolve them, which may ultimately mean that to some extent the sudden breaking up of gallstones could cause biliary problems; on the other hand it could be used for that very purpose. Some say, radish being part of the Mustard family, it’s the mustard oil content of the radish which helps to expel gallstones from the bladder. Radish is a previous health resource. Actually, radishes were so highly valued by the ancient Greeks that small replicas of them were made in gold – one ancient Greek physician wrote a whole book about the plant.54 Sometimes finding ‘a cure’ is simply a matter of what scientists decide to investigate, or funding decides for them, in order to produce a treatment. From the way Science is having to fast back-track to find ‘remedies’ to progress modern medicine that were or are known to work since the ancients, it would not be unexpected if radish suddenly took off in the research world. What we do know is that radish is important to kimchi. In America in 1998 bacteria isolated from radish were identified as ‘Lactococcus lactis subsp cremoris R’ and their bacteriocin. Lactococcin R was active against many food-borne pathogenic and food spoilage bacteria such as Clostridium, Staphylococcus, Listeria, Bacillus, Micrococcus, Enterococcus, Lactobacillus, Leuconostoc, Streptococcus and Pediococcus spps.55 The idea then was to use Lactococcin R as a biopreservative to prevent growth of food-borne pathogenic and food spoilage bacteria in ready-to-eat, dairy, meat, poultry and other food products.56 (For the trained scientists among you: Lactococcin R differs from nisin in having a lower molecular weight, 2.5 kDa vs 3.4 kDa, and in being sensitive to pepsin and alpha-chymotrypsin to which nisin57 is resistant) Note nisin is an antibiotic! In Indian research, (2002), to see if diet, which affects both gallstones and obesity, could influence gall bladder cancer the consumption of radish is one of the vegetables that produced a significant reduction in ‘odds ratio’, with green chilli and sweet potato (among vegetables tested) as runners up found useful to prevent cancer.58 If you have felt tepid about radishes before reading this, from herein on it looks like radish is definitely one to add to the Health Menu. Chilli Peppers Another important medicinal ingredient of the Food Medicine ‘kimchi’ is Chilli pepper, often referred to as Cayenne. The word cayenne may be derived from the name the Tipi Indians of northeastern South America used for this pepper, kian. Capsicum, the family name, is believed to come from the Greek word kapto, which means, “I bite”.
Chilli Peppers (Capsicum species.) Camogli (Italy) Photo: Jo-Ann Ordano © California Academy of Sciences http://www.calacademy.org/research/library/manzanita/html Chilli was first introduced it to the western world when Christopher Columbus landed on the island of Hispañola in search of spices, although it is the Portuguese who are responsible for bringing cayenne to the rest of the world from its native South America. It arrived in Britain in 1548 by way of India and is one of the most popular spices in the world.59 Red chilli pepper was first mentioned in a Korean book in 1613. It took about a century for chilli pepper to become an essential ingredient of Korean cooking. Chilli paste ‘kochujang’ appeared in the 1610s, but until the 1700s ‘kimchi’ did not normally contain the spice, but now it is used lavishly.60 The species of red hot ‘Chilli peppers’ you are familiar with may depend upon where you live in the world. There are several species of Capsicum, all varying in pungency. The plant now recognized by both the United States Pharmacopoeia and the British Pharmacopoeia is the C. fastigiatum, Blume. The Bell pepper (Capsicum annuum, L.) popular in the West Indies is often employed for the same purposes as the official species. Furthermore, it is the official species of the Pharmacopoeia Germanica and forms a large part of ‘ground red pepper’.61 As a medicinal herb, Chilli is a power-house of energy. Amongst a vast array of uses, Capsicum infusion is much used in colds, catarrh, hoarseness, etc. and specifically used (amongst others) for congestive chills, cold extremities, weak pulse and fevers. Plus for those who may over-imbibe, it is said to be the very best agent that can be used in delirium tremens! 62 Chilli is a stimulant for the circulatory system and used for debility and warding off colds. Rich in vitamins A, B, C, calcium, iron, sodium, phosphorus, potassium and protein,63 it is also beta-carotene rich. It is highly antioxidant and known for its antibiotic properties.64 Being high in vitamin C, it acts as a preventive against respiratory infections and helps strengthen the immune system.65 Chilli can helping to protect against degenerative diseases, cancer and cardiovascular conditions (atherosclerosis, angina). It contains bioflavonoids, phenolic acids and plant sterols. In fact, if you are brave enough, eating raw peppers can fight off respiratory viral attacks (colds and flu) and help protect against allergies.66 Most of the research that has been done on capsaicin is fairly recent and a great deal more needs to be done. Certainly Swiss research (1991) showed that chilli’s capsaicin improved symptoms of sufferers with severed chronic non-allergic rhinitis, research effected by local treatment (under anaesthetic). No significant side-effects occurred and weaning from nasal vasoconstrictor agents was possible.67 Over twenty years ago, researchers found that Thai people, who consume capsicum with their meals, it contributed to the rarity of thrombo-embolism among them.68 This is an important factor when what may begin as a blood clot in the legs can end up in the lungs as pulmonary embolism and kill. Chilli is a bactericidal, as bell pepper (Capsicum annuum) demonstrated against Salmonella typhimurium that causes food poisoning and Pseudomonas aeruginosa which causes causing urinary tract infections.69 Capsaicin has also been shown to be gastro-protective in animals70 and humans,71 much of which initial research carried out twenty years ago has only been reviewed four years ago. Capsaicin’s analgesic and anti-inflammatory properties are well known, but it is also being recognized that it may assist headache.72 The way capsaicin may work as a decongestant is interesting: “Dr. Irwin Ziment of the University of California in Los Angeles, a pulmonary expert, prescribes capsaicin for patients with chronic bronchitis and emphysema. According to him, capsaicin acts like an expectorant. The theory is that capsaicin irritates the stomach and therefore invokes a sympathetic reaction in the lungs and the bronchial tubes. Air passages are then opened; the mucous thins out and is more easily expelled. Another possible medicinal effect of capsaicin, suggested by studies on animals, is as a decongestant for asthma and cold sufferers.”73 In the March issue 1992 of Health Magazine regarding similarities of spicy remedies to modern cold medicines, Dr. Ziment further described the effects of chilli’s capsaicin stating: “they trigger a sudden release of a wave of watery fluids in the mouth, throat and lungs. This helpful action actually begins in the mouth, throat and stomach, where special sensory receptors send nerve impulses racing to the brain, which in turn tell glands lining the airways to start producing. Their secretions, like the chemical cystine, also helps thin down the respiratory mucous, so it’s easier to cough up and expel.”74 As can be seen, the ingredients of kimchi, including chilli peppers and ginger’s weapons, cover some of the main influenza symptoms, such as headache, fever, aching muscles and joints,74A chills and shivering, chest pains, lack of appetite, fatigue and weakness, a runny nose and sore throat, dry cough, indigestion, vomiting or diarrhea and restless sleep.74B Ginger Traditional Chinese Medicine (TMC) has used ginger (Zingiber officinale) for over 2,500 years. It is mainly used for abdominal bloating, coughing, vomiting, diarrhea, and rheumatism and in many systems for treatment of inflammatory joint diseases such as arthritis and rheumatism. Ginger is used for the common cold (virus) when there is thin white mucous and chills. It has mostly been in the news for its anti-emitic aspect, fresh ginger being one of the best remedies for nausea associated with motion sickness (travel), morning sickness (pregnancy), seafood poisoning, as well as post-surgery nausea and vomiting. Among other of its uses are chest congestion, cough, chronic bronchitis, difficulty in breathing, cold extremities, sore throat, throat ache, fever, anorexia, abdominal pain, flatulence, nausea, indigestion, vomiting and diarrhea, hypercholesterolemia and hyperglycemia. In autumn of this year, a review of ginger’s anti-emetic effects found that: “Ginger exerts ‘in vitro’ antioxidative, antitumorigenic and immunomodulatory effects and is an effective antimicrobial and antiviral agent. Animal studies demonstrate effects on the gastrointestinal tract, the cardiovascular system, on experimental pain and fever, antioxidative, antilipidemic and antitumor effects, as well as central and other effects.” It maybe does not ‘tick all the boxes’ of flu symptoms, but it does give some idea of ginger’s power to assist as an antimicrobial and antiviral agent.75 Ginger also has indirect benefits; it is known to promote healthy sweating, which is helpful during colds and flus. However, there is more to sweating than simply aiding detoxification. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections. The gene responsible for the compound and the protein it produces have been isolated, which has been named dermicidin. Dermicidin is made in the body’s sweat glands, secreted into the sweat, and transported to the skin’s surface where it provides protection against invading micro-organisms, including bacteria such as E. coli and Staphylococcus aureus, and fungi, including Candida albicans.76 Vinegar If all the aforementioned properties of kimchi were not enough, vinegar is also bactericidal and research shows that treatment with vinegar solution containing sodium chloride (common salt) in which kimchi is fermented, can reduce E. Coli food poisoning.77 The Making of Kimchi By Courtesy of the Korea National Tourism Organization
COMMENT Spring onions (Allium cepa L.) are not included in the above summary of the medicinal prowess of kimchi’s ingredients as their properties are similar to garlic, if somewhat weaker in some areas. It is also impossible to include every aspect of research for each of kimchi’s ingredients. It would be inappropriate to suggest that eating a bowl of ‘kimchi soup’ will kill avian influenza, but taken as a Food Medicine and on a regular basis, it appears to be the best form of defence against infections of many kinds and is an excellent way to boost the immune system to resist winter ills. References: 1. Pandemic: An epidemic that is geographically widespread; occurring throughout a region or even throughout the world Pandemics occur at irregular intervals, ranging from between 11 and 42 years. The last pandemic was at least 35 years ago. 1A. Influenza viruses: Influenza is a virus. There are three types of Influenza known as Type A, Type B, and Type C, of the three only Type A is of real deadly concern. The Type A virus can be classified into further subtypes by two proteins that appear on the surface of the viral particles. The two proteins are Haeagglutinin and Neuramidase. There are 15 varieties of Haeagglutinin and 9 varieties of Neuramidase meaning that there are 135 possible combinations of the two proteins, and therefore of Type A influenza. The variety of avian flu now circulating in Asia is classified as H5N1 1B. Quote: Patrick Holden, Director of the Soil Association – Daily Mail October 2005. 2. Shrimp nutrients: The World’s Healthiest Foods. George Mateljan Foundation - http://www.whfoods.com/genpage.php?tname=foodspice&dbid=107 3. Ibid. 4. Korean dish ‘may cure bird flu’ by David Chazan, BBC News Online 14th March 2005. Refer to : Seoul University website: http://www.snu.ac.kr:6060/sc_sne_b/news/1184639_3497.html 5. Avian flu: a type of influenza that affects birds including domestic chickens and is capable of infecting humans. 6. Newcastle disease: Disease of domestic fowl and other birds. It is a highly contagious zoonotic bird disease affecting many domestic and wild avian species. Its effects are most notable in domestic poultry due to their high susceptibility and the potential for severed impacts of an epidemic on the poultry industries. It is endemic to many countries. Exposure of humans to infected birds (e.g. in poultry processing plants) can cause mile conjunctivitis and influenza-like symptoms, but the NDV (Newcastle Disease Virus) otherwise poses no hazard to human health. Transmission occurs by exposure to faecal and other excretions from infected birds, and through contact with contaminated feed, water, equipment and clothing. On the upside, interest in NDV as an anti-cancer agent has arisen from the ability of NDV to selectively kill human tumour cells with limited toxicity to normal cells. Zootonic: Zoonosis: any infectious disease that may be transmitted from animals, both wild and domestic, to humans. 7. Bronchitis: inflammation of the membranes lining the bronchial tubes affecting the Respiratory System. 8. Tamiflu (oseltamivir) is for treating adults, adolescents, and pediatric patients 1 year of age and older with the flu whose flu symptoms started within the last day or two. Tamiflu is also used to reduce the chance of getting the flu in people age 13 and older who have a higher chance of getting the flu because they spend time with someone who has the flu. Tamiflu can also reduce the chance of getting the flu is there is a flu outbreak in the community. http://www.fda.gov/cder/consumerinfo/druginfo/tamiflu.htm 9. Relenza: is used to treat uncomplicated illness due to influenza virus in people 7 years and older who have been symptomatic for no more than 2 days. http://www.fda.gov/cder/consumerinfo/druginfo/relenza.htm 10. ‘Time Bomb 2000’ – ‘Watching the World Tick Away’: http://www.timebomb2000.com/vb/printthread.php?t=160093 and http://www.worldhealthnews.harvard.edu/#bird_flu 11. ‘Organic’ is a term defined by EU law. This means that anyone who is using the term on a food product needs to hold a licence with an approved certification body. 12. Verbal information: phone call by the writer to The Soil Association 1st November 2005. The Soil Association: http://www.soilassociation.org/birdflu
“The Soil Association is
urgently calling for the Government to adopt vaccination as a first-stage
control to combat any outbreak of avian influenza in the UK. This use of
vaccination in the form of a ring-fence is a proven, effective tool that should
be used ahead of any moves to bring organic and free-range poultry indoors
throughout the country and to prevent the mass-slaughter of UK poultry. 12A. Peptides (from the Greek "digestible"), are the family of molecules formed from the linking, in a defined order, of various amino acids. Amino acids are the basic strutural building units of proteins. They form short polymer chains called peptides or polypeptides which in turn form structures called proteins. Twenty amino acids are encoded by the standard ‘genetic code’ and are called proteinogenic or standard amino acids. Rarer, more complicated ones are produced by the body and are called non-standard. 13. Kimchi the wonder drug Part II: http://lostnomad.blogs.com/the_lost_nomad/2005/03/kimchi_the_wond.html 13A. Seoul National University - http://www.snu.ac.kr:6060/snulife/Calendar/1184639_3523.html 14. Ibid. Kimchi the wonder drug Part II: http://lostnomad.blogs.com/the_lost_nomad/2005/03/kimchi_the_wond.html 15. Ibid. 16. Ibid. 17. http://english.chosun.com/w21data/html/news/200503/200503150036.html 18. Kimchi the wonder drug Part II: http://lostnomad.blogs.com/the_lost_nomad/2005/03/kimchi_the_wond.html 18A. ‘Sulforaphane inhibits extracellular, intracellular, and antibiotic-resistant strains of Helicobacter pylori and prevents benzo[a]pyrene-induced stomach tumors.’ Fahey JW, et al. Proc Natl Acad Sci U S A. 2002 May 28; 99(11):7610-5. 19. Kimchi the wonder drug Part II: http://lostnomad.blogs.com/the_lost_nomad/2005/03/kimchi_the_wond.html 20. Ibid.
21.
‘Purification and
characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis
H-559 isolated from kimchi’.
Lee HJ, et al. Cellular
Response Modifer Research Unit, Korea Research Institute of Bioscience and
Biotechnology, P.O. Box 115, Ysong, Taejon, 305-600 Korea. J Biosci Bioeng.
1999; 88(2):153-9. 22. ‘Kimchi effective in fighting bird flu.’ by Lee Kyo-sik, Staff reporter The Korea Times. 12.10.2005. http://times.hankooki.com/lpage/nation/200510/kt2005101217270011950.htm 23. Ibid. 24. http://www.findarticles.com/p/articles/mi_m0EIN/is_2005_Oct_18/ai_n15696582 25. Kimchi – http://www.rejoiceinlife.com/kimchi.php Plus Non-authentic Korean sauerkraut recipe and information. 25A. Ibid. 26. Good News in Cholesterol website: http://www.goodnewscholesterol.com/ 27. Kimchi – http://www.rejoiceinlife.com/kimchi.php 28. Ibid. 29. ‘Complementary and alternative interventions in asthma, allergy, and immunology.’ Bielory L. Department of Medicine, Pediatrics, and Ophthalmology, Division of Allergy, Immunology, and Rheumatology, UMDNJ-New Jersey Medical School, Newark, New Jersey 07103, USA. Ann Allergy Asthma Immunol. 2004 Aug; 93(2 Suppl 1):S45-54. 30. ‘The antimicrobial activity of garlic and onion extracts.’ Elnima EI, et al. Pharmazie. 1983 Nov; 38(11):747-8. 31. ‘Emergency Medicine’: “Fresh garlic contains around 1% alliin and 1mlgm of aliin is converted to 0.458 mg allicin.” http://www.emedmag.com ‘Efficacy of ajoene, an organosulphur derived from garlic, in the short-term therapy of tinea pedis.’ Ledzma E, et al. Centro de Investigaciones en Ciencias de la Salud, Escuela de Medicina, Universidad de Oriente, Nucleo Anzoategui, Puerto La Cruz, Venezuela. Mycoses. 1996 Sep-Oct; 39(9-10):393-5. ‘Efficacy of ajoene in the treatment of tinea pedis: a double-blind and comparative study with terbinafine.’ ’ Ledzma E, et al. Centro de Investigaciones en Ciencias de la Salud, Escuela de Medicina, Universidad de Oriente, Nucleo Anzoategui, Puerto La Cruz, Venezuela. J Am Acad Dermatol. 2000 Nov; 43(5 Pt 1):829-32. 32. ‘Ajoene in the topical short-term treatment of tinea cruris and tinea corporis in humans. Randomized comparative study with terbinafine.’ Ledzema E, et al. Centro de Investigationes en Ciencias de la Salud (CICS), Instituto de Investigacion y Desarrollo Anzoategui, Escuela de Medicina, Universidad de Oriente, Nucleo Anzoategui, Puerto la Cruz, Venezuela. Arzneimittelforschung. 1999 Jun; 49(6):544-7. 33. ‘History of the treatment of chronic bronchitis.’ Ziment I. Olive View Medical Center, Sylmar, Calif. USA. Respiration. 1991; 58 Suppl 1:37-42. 34. ‘Garlic and its active metabolite allicin produce endothelium- and nitric oxide-dependent relaxation in rat pulmonary arteries.’ Ku DD, et al. Department of Pharmacology and Toxicology, University of Alabama at Birmingham, Alabama 35294, USA. Clin Exp Pharmacol Physiol. 2002 Jan-Feb; 29(1-2):84-91. ‘Potent activation of nitric oxide synthase by garlic: a basis for its therapeutic applications.’ Das I, et al. Academic Department of Psychiatry, Charing Cross & Westminster Medical School, London, England. Curr Med Res Opin. 1995; 13(5):257-63. 35. Hypoxia: inadequate oxygen in body tissue 36. ‘Garlic elicits a nitric oxide-dependent relaxation and inhibits hypoxic pulmonary vasoconstriction in rats.’ Kim-Park S, Ku DD. Department of Pharmacology and Toxicology, University of Alabama at Birmingham, 35294, USA. Clin Exp Pharmacol Physiol. 2000 Oct; 27(10):780-6. 37. ‘In vitro virucidal effects of Allium sativum (garlic) extract and compounds.’ Weber ND, et al. Department of Microbiology, Brigham Young University, Provo, Utah 84602. Planta Med. 1992 Oct; 58(5):417-23. 38. ‘Mustard Greens’ (Brassica juncea L. Czern.). [Leaf mustard, Indian mustard, Rai, Brown mustard] Research Perry, 1980. http://www.hort.purdue.edu/newcrop/duke_energy/Brassica_juncea.html#Folk%20Medicine 39. Mustard Greens Recipe: http://southernfood.about.com/library/info/bld_m.htm http://southernfood.about.com/od/recipes_southern/r/blbb613.htm 40. ‘The World’s Healthiest Foods’ – Mustard Greens http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93 41. Ibid. “Mustard greens are also a very good source of magnesium, a mineral that helps smooth muscle cells, like those lining the bronchial tubes and lungs, to stay relaxed rather than constricting themselves and the airways of which they are a significant part.”
42.
[The mustard
dressing. A supportive measure for respiratory problems]
[Article in German] 43. Osmosis: Diffusion of molecules through a semipermeable membrane from a place of higher concentration to a place of lower concentration until the concentration on both sides is equal 44. Isothiocyanates can be found in cruciferous vegetables such as broccoli, cauliflower, kale, turnips, collards, Brussels sprouts, cabbage, radish, turnip and watercress. Glucosinolates are precursors of isothiocyanates. When the raw vegetables are chewed the plant cells are broken and an enzyme (myrosinase) hydrolyses the glucosinolates into isothiocyanates. Isothiocyanates act by inhibition of cell proliferation and induction of apoptosis and are anticarcinogenic. 45. ‘Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.’ Nadarajah D, Han JH, Holley RA. Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada. Int J Food Microbiol. 2005 Apr 1; 99(3):257-67. 46. ‘Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. Rhee MS, et al. Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376, USA. Appl Environ Microbiol. 2003 May; 69(5):2959-63. 47. ‘Selective detection and identification of Se containing compounds--review and recent developments.’ Uden PC, et al. Department of Chemistry, University of Massachusetts, Lederle Graduate Research Tower A 701, Amherst, MA 01003-9336, USA. J Chromatogr A. 2004 Sep 24;1050(1):85-93. 48. Glutathione: a peptide consisting of glutamic acid, cysteine, and glycine that is an important antioxidant 49. ‘Kimchi’ by Nancy Berkoff, Vegetarian Journal March-April 2004. http://www.findarticles.com/p/articles/mi_m0FDE/is_2_23/ai_n6021652 and ‘Asians Eat Giant Radishes’ http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/radishes.html 50. Transgenic radish (Raphanus sativus L. longipinnatus Bailey) by floral-dip method--plant development and surfactant are important in optimizing transformation efficiency. Curtis IS, Nam HG. Department of Life Science, Pohang University of Science and Technology, Kyungbuk, Republic of Korea. Transgenic Res. 2001 Aug; 10(4):363-71. 50A. Sepp Hasslberger: ‘Potassium Deficiency: Widespsread and often Neglected.’ 3rd May 2004 51. PDR Health: Radish (Raphanus Sativus) http://www.pdrhealth.com/drug_info/nmdrugprofiles/herbaldrugs/102300.shtml 52. Ibid. 53. ‘Asians Eat Giant Radishes’ http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/radishes.html 54. Ibid. 55. Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R isolated from radish. Yioldium Z, Johnson MG. Department of Food Science and Arkansas Biotechnology Center, University of Arkansas, Fayetteville 72704, USA. Lett Appl Microbiol. 1998 Apr; 26(4):297-304. 56. Ibid. 57. Chemical name Nisin: A 34-amino acid polypeptide antibiotic produced by streptococcus lactis. It has been used as a food preservative in canned fruits and vegetables, and cheese. Pharmalogical action: antibiotic, peptide food preservatives. 58. Diet and gallbladder cancer: a case-control study. Pandy M, Shukla VK. Department of Surgical Oncology, Regional Cancer Centre, Medical College PO, Thiruvananthapuram, Kerala 695 011, India. Eur J Cancer Prev. 2002 Aug; 11(4):365-8. 59. Medicinal Plants of the South West - http://medplant.nmsu.edu/capsicum.htm 60. ‘The Dawn of Modern Korea – A Hot Tale’ The Korea Times - http://times.hankooki.com/lpage/opinion/200508/kt2005081116221354130.htm 61. King’s American Dispensatory: http://www.ibiblio.org/herbmed/eclectic/kings/capsicum.html 62. Ibid. 63. BlackHerbals.com: Capiscum frutescens and other hot peppers. http://www.blackherbals.com/capsicum_or_cayenne.htm 64. Medicinal Plants of the South West - http://medplant.nmsu.edu/capsicum.htm - Manzoni, Jull Holistic Health Corner – Cayenne and It’s Miraculous Properties – Holistic Mind and Spirit – http://holistichealthcorner.com/artilce1007.html. 65. Ibid. 66. Korean Ground Chile – http://www.geocities.com/Tokyo/Spa/6261/HealingGarden.html 67. ‘Improvement of symptoms of non-allergic chronic rhinitis by local treatment with capsaicin.’ Lacroix JS, et al. Clinic of Otorhinolaryngology, University Cantonal Hospital, Geneva, Switzerland. Clin Exp Allergy. 1991 Sep; 21(5):595-600. 68. ‘The relationship between high fibrinolytic activity and daily capsicum ingestion in Thais. Visudhiphan S, et al. Am J Clin Nutr. 1982 Jun; 35(6):1452-8. Fibrinolysis: A normal ongoing process that dissolves fibrin and results in the removal of small blood clots. 69. ‘Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat.’ Careaga M, et al. Departamento de Ingenieria Bioquimica, Alimentos, Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional, Carpio y Plan de Ayala, A.P. 42-186, Mexico 11340, D.F., Mexico. Int J Food Microbiol. 2003 Jun 25; 83(3):331-5.
70.
‘Facilitation by
endogenous prostaglandins of capsaicin-induced gastric protection in rodents
through EP2 and IP receptors.’
Takeuchi K, et al.
Department of Pharmacology and
Experimental Therapeutics, Kyoto Pharmaceutical University, Kyoto, Japan. J
Pharmacol Exp Ther. 2003 Mar; 304(3):1055-62. 71. ‘Capsaicin-sensitive afferents and their role in gastroprotection: an update.’ Szolcsanci J, Bartho L. Department of Pharmacology and Pharmacotherapy, Faculty of Medicine, University of Pecs, H-7624 Pecs, Szigeti u. 12, Hungary. J Physiol Paris. 2001 Jan-Dec; 95(1-6):181-8. 72. ‘Capsaicin-sensitive neurogenic sensory vasodilatation in the dura mater of the rat.’ Dux M, et al. Department of Physiology, University of Szeged, Dom ter 10, H-6720 Szeged, Hungary. J Physiol. 2003 Nov 1; 552(Pt 3):859-67. Epub 2003 Aug 29 73. ‘Capsaicin: Category: Neurochemistry: Term Paper Code: 297 – MCB 165 Moleclar Neurobiology and Neurochemistry 6th May 1999. http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_297.html 74. ‘The Healing Powers of Hot Peppers’ by Melissa T Stock and Kellye Hunter: Part 2: Capsaicin as a Cold Remedy – http://www.fiery-foods.com/dave/healing2html 74A. “Capsaicin: is a component of hot red peppers and may bring pain relief when used as a skin cream (Zostrix). This is the only skin preparation that does more then just mask pain or reduce it temporarily. Capsaicin seems to reduce a substance in the body, known as substance P, which contributes both to inflammation and the delivery of pain impulses from the central nervous system (CNS). A small account of capsaicin must be applied to the area of inflammation about four times a day. During the first few days of use, the patient will experience a warm, stinging senation when the cream is applied. This sensation goes away, and pain relief usually begins within two weeks.” http://www.umm.edu/patiented/articles/what_medications_used_osteoarthritis_000035_9.htm 74B. ‘Eat Chilli to help you sleep.’ Report Daily Mail 13th October 2005 on New Scientist – University of Tasmania. 75. ‘Zingiberis rhizoma: a comprehensive review on the ginger effect and efficacy profiles.’ Chrubasik S, et al. Department of Forensic Medicine, University of Freiburg, Albertstr. 9, 79104 Freiburg, Germany. Phytomedicine. 2005 Sep; 12(9):684-701. 76. ‘Detection of dermicidin-derived peptides in sweat by ProteinChip technology.’ Flad T, et al. Section for Transplantation Immunology and Immunohaematology, University of Tuebingen, Waldhoernlestr. 22, 72072, Tuebingen, Germany. J Immunol Methods. 2002 Dec 1; 270(1):53-62. ‘Dermicidin: a novel human antibiotic peptide secreted by sweat glands.’ Schittek B, et al. Department of Dermatology, Eberhard-Karls-University Tubingen, Germany. Nat Immunol. 2001 Dec;2(12):1133-7. 77. [Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 2). Effect of sodium chloride and temperature on bactericidal activity] [Article in Japanese] Entani E, et al. Nakano Central Research Institute of Nakano Vinegar Co. Ltd. Kansenshogaku Zasshi. 1997 May; 71(5):451-8.
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