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"content": "\u003cp>Erick Ask still remembers the first time he heard about the food ingredient that would become the focus of his professional life. He was in ninth grade.\u003c/p>\n\u003cp>\"Mr. Elslip, my biology teacher, said to us one day, 'How many of you have eaten seaweed?' \" Ask recalls. \"And nobody raised their hand. And he says, 'Well, how many of you have eaten ice cream?' And we all raised our hands. And he says, 'Well, then you have eaten seaweed!' \"\u003c/p>\n\u003cp>Mr. Elslip was talking about a substance derived from seaweed called carrageenan. His claim was't completely accurate; it isn't in all ice cream. But it's certainly in some brands. It's also used in a range of other food products, from infant formula to meats and certain beverages.\u003c/p>\n\u003cp>Now, it's starting to disappear, at least from a few of those foods. A committee that proposes rules for the organic food industry just voted to ban it from organic products. The shift is driven by pressure from activist groups that believe, based on a handful of studies, that carrageenan is linked to health problems.\u003c/p>\n\u003cp>The Cornucopia Institute, one of the groups that campaigned hard for the ban, called the vote a \"big win for consumers, who have been voting with their purchasing power for products without the dangerous additive.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Erick Ask, on the other hand, who now works for the FMC Corporation, a major carrageenan processor, says \"we find it very disheartening. Tens of thousands of farmers base their livelihood on a healthy carrageenan market, and now some of it is eroding.\"\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany were picking up a kind of seaweed called Irish moss. \"They would take it home and boil it, usually in milk,\" says Ask. The boiling released a substance that formed the structure of the seaweed's cells. That material was carrageenan. It didn't have much taste, but it thickened milk and helped turn it into creamy pudding.\u003c/p>\n\u003cp>This processing of carrageenan now takes place on a global scale. The FMC Corporation, for example, buys seaweed from thousands of small farmers around the world, but mostly in Indonesia and the Philippines. The farmers live along the coast and grow seaweed in the ocean, \"right off-shore from their houses,\" Ask says.\u003c/p>\n\u003cp>Once extracted and dried, carrageenan is a cream-colored powder that looks kind of like bread flour. FMC sells it to food manufacturers.\u003c/p>\n\u003cp>Lisa Pitka is one of the people who figures out how best to use it. She's a food technologist with \u003ca href=\"http://www.mattsonco.com/\">Mattson\u003c/a>, a company that works with lots of different food manufacturers to fine-tune their recipes.\u003c/p>\n\u003cp>\"Very often I use carrageenan in beverages; high-protein beverages, extended shelf-life beverages,\" she says. If those products sit on the shelf for a while, their contents can start \"gelling,\" appearing spoiled, or the various ingredients may separate. Particles of cocoa powder may settle to the bottom. Carrageenan keeps the mixture bound together. \"It helps to keep the product thick and creamy, and [keep] the product from becoming unappealing to the customer,\" Pitka says.\u003c/p>\n\u003cp>Carrageenan is also added to deli meat to keep it from falling apart when you slice it.\u003c/p>\n\u003cp>Its use has soared in the past few decades. Erick Ask estimates that 5,000 tons of seaweed was harvested for carrageenan production in 1970. Today, it's over 200,000 tons. According to a report from the UN's Food and Agriculture Organization, global carrageenan use increased more than five-fold from 2000 to 2010.\u003c/p>\n\u003cp>Now, though, there's a carrageenan backlash.\u003c/p>\n\u003cp>A few scientists have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">reported\u003c/a> that carrageean has caused intestinal inflammation in laboratory animals. Hundreds of people have come forward to say that their health problems — from migraines to intestinal issues — improved when they eliminated carrageenan from their diet.\u003c/p>\n\u003cp>That evidence is disputed. Other scientists \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">say\u003c/a> that they tried to confirm those laboratory results and failed. The \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.620\">U.S. Food and Drug Administration\u003c/a>, as well as the \u003ca href=\"http://www.zusatzstoffe-online.de/pdf/scf_carrageen.pdf\">European Commission\u003c/a> and the \u003ca href=\"http://apps.who.int/iris/bitstream/10665/171781/3/9789240693982_eng.pdf?ua=1\">World Health Organization\u003c/a>, say that they still believe carrageenan is safe.\u003c/p>\n\u003cp>Nevertheless, activist groups have been \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf\">campaigning\u003c/a> to get food companies to stop using it.\u003c/p>\n\u003cp>And Barbara Shpizner, vice president of innovation at Mattson, says that the company is seeing the effects of that pressure. \"Clients in the natural channel, or organic products, are saying, 'Let's formulate without carrageenan,' \" she says.\u003c/p>\n\u003cp>There are other additives that can replace carrageenan, she says. They include gellan gum, locust bean gum and xanthan gum. But you often need to add a combination of these ingredients, and they don't always work as well. She'd rather use carrageenan.\u003c/p>\n\u003cp>Organic food companies, though, probably won't have a choice. The \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Board\u003c/a>, which advises the U.S. Department of Agriculture on rules for the organic industry, recently voted to ban carrageenan from organic food. If the USDA, as expected, adopts that recommendation, the ban could take effect within two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Ask still remembers the first time he heard about the food ingredient that would become the focus of his professional life. He was in ninth grade.\u003c/p>\n\u003cp>\"Mr. Elslip, my biology teacher, said to us one day, 'How many of you have eaten seaweed?' \" Ask recalls. \"And nobody raised their hand. And he says, 'Well, how many of you have eaten ice cream?' And we all raised our hands. And he says, 'Well, then you have eaten seaweed!' \"\u003c/p>\n\u003cp>Mr. Elslip was talking about a substance derived from seaweed called carrageenan. His claim was't completely accurate; it isn't in all ice cream. But it's certainly in some brands. It's also used in a range of other food products, from infant formula to meats and certain beverages.\u003c/p>\n\u003cp>Now, it's starting to disappear, at least from a few of those foods. A committee that proposes rules for the organic food industry just voted to ban it from organic products. The shift is driven by pressure from activist groups that believe, based on a handful of studies, that carrageenan is linked to health problems.\u003c/p>\n\u003cp>The Cornucopia Institute, one of the groups that campaigned hard for the ban, called the vote a \"big win for consumers, who have been voting with their purchasing power for products without the dangerous additive.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Erick Ask, on the other hand, who now works for the FMC Corporation, a major carrageenan processor, says \"we find it very disheartening. Tens of thousands of farmers base their livelihood on a healthy carrageenan market, and now some of it is eroding.\"\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany were picking up a kind of seaweed called Irish moss. \"They would take it home and boil it, usually in milk,\" says Ask. The boiling released a substance that formed the structure of the seaweed's cells. That material was carrageenan. It didn't have much taste, but it thickened milk and helped turn it into creamy pudding.\u003c/p>\n\u003cp>This processing of carrageenan now takes place on a global scale. The FMC Corporation, for example, buys seaweed from thousands of small farmers around the world, but mostly in Indonesia and the Philippines. The farmers live along the coast and grow seaweed in the ocean, \"right off-shore from their houses,\" Ask says.\u003c/p>\n\u003cp>Once extracted and dried, carrageenan is a cream-colored powder that looks kind of like bread flour. FMC sells it to food manufacturers.\u003c/p>\n\u003cp>Lisa Pitka is one of the people who figures out how best to use it. She's a food technologist with \u003ca href=\"http://www.mattsonco.com/\">Mattson\u003c/a>, a company that works with lots of different food manufacturers to fine-tune their recipes.\u003c/p>\n\u003cp>\"Very often I use carrageenan in beverages; high-protein beverages, extended shelf-life beverages,\" she says. If those products sit on the shelf for a while, their contents can start \"gelling,\" appearing spoiled, or the various ingredients may separate. Particles of cocoa powder may settle to the bottom. Carrageenan keeps the mixture bound together. \"It helps to keep the product thick and creamy, and [keep] the product from becoming unappealing to the customer,\" Pitka says.\u003c/p>\n\u003cp>Carrageenan is also added to deli meat to keep it from falling apart when you slice it.\u003c/p>\n\u003cp>Its use has soared in the past few decades. Erick Ask estimates that 5,000 tons of seaweed was harvested for carrageenan production in 1970. Today, it's over 200,000 tons. According to a report from the UN's Food and Agriculture Organization, global carrageenan use increased more than five-fold from 2000 to 2010.\u003c/p>\n\u003cp>Now, though, there's a carrageenan backlash.\u003c/p>\n\u003cp>A few scientists have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">reported\u003c/a> that carrageean has caused intestinal inflammation in laboratory animals. Hundreds of people have come forward to say that their health problems — from migraines to intestinal issues — improved when they eliminated carrageenan from their diet.\u003c/p>\n\u003cp>That evidence is disputed. Other scientists \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">say\u003c/a> that they tried to confirm those laboratory results and failed. The \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.620\">U.S. Food and Drug Administration\u003c/a>, as well as the \u003ca href=\"http://www.zusatzstoffe-online.de/pdf/scf_carrageen.pdf\">European Commission\u003c/a> and the \u003ca href=\"http://apps.who.int/iris/bitstream/10665/171781/3/9789240693982_eng.pdf?ua=1\">World Health Organization\u003c/a>, say that they still believe carrageenan is safe.\u003c/p>\n\u003cp>Nevertheless, activist groups have been \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf\">campaigning\u003c/a> to get food companies to stop using it.\u003c/p>\n\u003cp>And Barbara Shpizner, vice president of innovation at Mattson, says that the company is seeing the effects of that pressure. \"Clients in the natural channel, or organic products, are saying, 'Let's formulate without carrageenan,' \" she says.\u003c/p>\n\u003cp>There are other additives that can replace carrageenan, she says. They include gellan gum, locust bean gum and xanthan gum. But you often need to add a combination of these ingredients, and they don't always work as well. She'd rather use carrageenan.\u003c/p>\n\u003cp>Organic food companies, though, probably won't have a choice. The \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Board\u003c/a>, which advises the U.S. Department of Agriculture on rules for the organic industry, recently voted to ban carrageenan from organic food. If the USDA, as expected, adopts that recommendation, the ban could take effect within two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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