Could sauerkraut be the next big health food? According to a BBC report, South Korean scientists claim some chickens started to recover from avian flu, when fed a Korean dish similar to sauerkraut.

And a recent study by University of New Mexico researchers indicated that sauerkraut may reduce the risk of breast cancer by up to 74 percent. Ryan Downs, the co-owner of Great Lakes Kraut in Wisconsin, said recognition of sauerkraut's benefits is long overdue. Downs said such health reports are creating a great demand

An analysis of the White House's Avian Flu Plan made public on Friday, argues the plan offers far too little help to countries so they can respond to an outbreak before it reaches the US. It warns that unless the plan is broadened, America will not be safe and its moral credibility could be damaged.

The White House strategy for responding to the threat of Avian Flu states that: "The most effective way to protect the American population is to contain an outbreak beyond the borders of the U.S." Yet, less than 4% of the funding in the proposal would go towards accomplishing this essential task

A study led by a scientific team at Beth Israel Deaconess Medical Center (BIDMC) provides another important step in our understanding of the critical role the brain's molecular pathways play in the development of obesity and related disorders.

The findings identify for the first time the neuronal pathways that help keep body weight stable diverge at the melanocortin-4 receptor (MC4R) to regulate either food consumption or energy expenditure

A new study reveals adding garlic to your diet can aid breast cancer prevention. Despite its bad breath effect, garlic wards off carcinogens produced by cooking meat and other protein-rich foods at high temperatures.

Previous research has shown a connection between diets high in cooked protein-rich foods and a chemical called PhIP, a suspected carcinogen. Women who eat large quantities of meat have been shown to have higher incidences of breast cancer

Scientists have found that the tongue has taste receptors for fat, which might explain why we like fried foods.

The tests conducted on rodents showed a receptor on the tongue tastes fat - it is not known if it is the same for humans