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"content": "\u003cp>Let's say you're a farmer in the Midwest, growing conventional corn and soybeans. Times are tough right now. Prices are in the toilet.\u003c/p>\n\u003cp>If only you were selling organic soybeans and corn. They're worth almost \u003ca href=\"http://rodaleinstitute.org/farm/organic-price-report-tool/\">twice as much\u003c/a>, per bushel, as your conventional crops.\u003c/p>\n\u003cp>So why not grow organic crops instead? There's a catch. You'd have to follow the organic rules, renouncing synthetic pesticides and fertilizer, for three entire years before any of your crops could be sold as organic. For those three \"transition\" years, you'd have the worst of all worlds: Low organic yields and low conventional prices.\u003c/p>\n\u003cp>The Organic Trade Association, which represents America's biggest organic food companies, wants to make it easier for farmers to get over this hurdle. And its \u003ca href=\"https://www.ota.com/advocacy/organic-standards/organic-trade-association-usda-certified-transitional-program\">proposal\u003c/a> has just been \u003ca href=\"https://www.ams.usda.gov/content/ams-announces-accreditation-program-transitional-agricultural-products\">approved\u003c/a> by the U.S. Department of Agriculture. It's a new certification for food grown during this transition period. This certification, the OTA hopes, will put money in farmers' pockets and encourage them to take the leap into organic certification.\u003c/p>\n\u003cp>\"This is all about creating more organic farms here in America,\" says George Kalogridis, who works for the \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain Company\u003c/a> in Cerro Gordo, Ill. Clarkson Grain buys and sells both organic and non-GMO corn and soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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>\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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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"disqusTitle": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner",
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"content": "\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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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"disqusTitle": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"title": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
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"content": "\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "U.S.News & World Report's annual rankings are out, and while reviewers have a few beefs with the regular Atkins diet, the vegan version scores well. So do other plant-based diets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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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"content": "\u003cp>It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.\u003c/p>\n\u003cp>According to the latest \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm534244.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">figures\u003c/a>, released this week by the U.S. Food and Drug Administration, antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater – 2 percent — for antibiotics used as human medicine.\u003c/p>\n\u003cp>The FDA and other public health agencies have been pushing farmers to rely less on these drugs. Heavy use of antibiotics both in human medicine and in agriculture has led to the emergence of drug-resistant bacteria, complicating the task of treating many infections.\u003c/p>\n\u003cp>But the FDA finds a glimmer of good news in the latest figures, pointing out that the rate of increase has slowed. In the previous year, antibiotic use had increased by 4 percent, and a total of 22 percent from 2009 to 2014.\u003c/p>\n\u003cp>The poultry industry has made the most ambitious promises to reduce antibiotic use. Perdue Farms \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/07/497033243/perdue-goes-almost-antibiotic-free\">says\u003c/a> that 95 percent of its chickens already are raised with no antibiotics at all. Tyson Foods, the largest producer, has \u003ca href=\"http://www.tysonfoods.com/media/news-releases/2015/04/antibiotics-announcement.aspx\">announced\u003c/a> that it is \"striving\" to end the use of antibiotics that also are used in human medicine. Tyson will continue to deploy a class of antibiotics called ionophores, which can't be used on humans. The new report, however, doesn't shed any light on the impact of these moves, because it doesn't show how much of each drug is used on cattle, swine or poultry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a statement, David Wallinga, from the Natural Resources Defense Council, said that \"this report further underscores how urgently we need more and stronger government action\" to reduce antibiotic use.\u003c/p>\n\u003cp>Ron Phillips, from the Animal Health Institute, which represents veterinary drug manufacturers, says that the FDA's data on drug sales tell us little about what's most important — whether the use of those drugs is leading to more drug-resistant bacteria. He says that another recent government \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm529719.htm\">report\u003c/a>, from the National Antimicrobial Resistance Monitoring System, shows \"very encouraging trends.\" According to that report, bacteria found on meat at slaughter have not shown increasing resistance to most antibiotics in recent years.\u003c/p>\n\u003cp>There are some concerning trends, however. Some species of bacteria found on cattle have shown increasing levels of resistance to ciproflaxin, and turkey samples showed a big increase in Salmonella that's resistant to several different drugs. \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>It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.\u003c/p>\n\u003cp>According to the latest \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm534244.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">figures\u003c/a>, released this week by the U.S. Food and Drug Administration, antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater – 2 percent — for antibiotics used as human medicine.\u003c/p>\n\u003cp>The FDA and other public health agencies have been pushing farmers to rely less on these drugs. Heavy use of antibiotics both in human medicine and in agriculture has led to the emergence of drug-resistant bacteria, complicating the task of treating many infections.\u003c/p>\n\u003cp>But the FDA finds a glimmer of good news in the latest figures, pointing out that the rate of increase has slowed. In the previous year, antibiotic use had increased by 4 percent, and a total of 22 percent from 2009 to 2014.\u003c/p>\n\u003cp>The poultry industry has made the most ambitious promises to reduce antibiotic use. Perdue Farms \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/07/497033243/perdue-goes-almost-antibiotic-free\">says\u003c/a> that 95 percent of its chickens already are raised with no antibiotics at all. Tyson Foods, the largest producer, has \u003ca href=\"http://www.tysonfoods.com/media/news-releases/2015/04/antibiotics-announcement.aspx\">announced\u003c/a> that it is \"striving\" to end the use of antibiotics that also are used in human medicine. Tyson will continue to deploy a class of antibiotics called ionophores, which can't be used on humans. The new report, however, doesn't shed any light on the impact of these moves, because it doesn't show how much of each drug is used on cattle, swine or poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a statement, David Wallinga, from the Natural Resources Defense Council, said that \"this report further underscores how urgently we need more and stronger government action\" to reduce antibiotic use.\u003c/p>\n\u003cp>Ron Phillips, from the Animal Health Institute, which represents veterinary drug manufacturers, says that the FDA's data on drug sales tell us little about what's most important — whether the use of those drugs is leading to more drug-resistant bacteria. He says that another recent government \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm529719.htm\">report\u003c/a>, from the National Antimicrobial Resistance Monitoring System, shows \"very encouraging trends.\" According to that report, bacteria found on meat at slaughter have not shown increasing resistance to most antibiotics in recent years.\u003c/p>\n\u003cp>There are some concerning trends, however. Some species of bacteria found on cattle have shown increasing levels of resistance to ciproflaxin, and turkey samples showed a big increase in Salmonella that's resistant to several different drugs. \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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"disqusTitle": "How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carrageenan Backlash: Food Firms Are Ousting A Popular Additive",
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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>\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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"disqusTitle": "Kale Is About To Have An Identity Crisis",
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"content": "\u003cp>Kale is getting a makeover, and the very essence of kaliness may hang in the balance.\u003c/p>\n\u003cp>To develop a new variety of kale tailored to American palates, horticulture professor \u003ca href=\"https://hort.cals.cornell.edu/people/phillip-griffiths\">Philip Griffiths\u003c/a> of Cornell University College of Agriculture and Life Science and graduate student \u003ca href=\"https://hort.cals.cornell.edu/people/hannah-swegarden\">Hannah Swegarden\u003c/a> are soliciting consumers' kale reflections — the good, the bad, and the ugly. The scientists face a philosophic question for the ages. Asks Swegarden:\u003c/p>\n\u003cp>\"How far can you push a consumer's concept of what kale is, before it's not kale anymore?\"\u003c/p>\n\u003cp>Kale, like many other vegetables, has been bred with agricultural practicality in mind, selected for virtues like drought- and disease-resistance. But Swegarden says those traits don't necessarily translate into a better taste and appearance, qualities that matter more to consumers. Griffiths has been working with kale for years, so he and Swegarden decided to see if they could develop strains to seduce farmers and consumers alike.\u003c/p>\n\u003cp>As the first step in their research, the scientists organized a focus group in September with 14 people who self-identified as liking and consuming kale. They sent the participants home with six different kale types varying in shape, color, texture and taste. The kaleblazers prepared each kale variety as they wished and recorded their impressions in journals. (Yes, kale journals.)\u003c/p>\n\u003cfigure id=\"attachment_113766\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg\" alt=\"After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-113766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours. \u003ccite>( Courtesy of H. Swegarden/Cornell NYSAES)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After two weeks, the participants came together to discuss their feelings about kale for three hours. \"By the time they came in, they were really knowledgeable,\" says Swegarden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After kale-loading for days, the participants had lots of feedback. But some of their recommendations took aim at traits central to kale's identity. For example, the participants liked the idea of a softer, less fibrous leaf. \"It's difficult to do that because that's changing the plant a lot,\" says Swegarden. In addition, she says a softer plant might be more susceptible to insects.\u003c/p>\n\u003cp>Kale's iconic bitterness also came onto the chopping board. \"It was an association all the consumers made,\" says Swegarden. \"But not necessarily a positive.\"\u003c/p>\n\u003cp>Swegarden, whose perfect piece of kale is a slow-braised green leaf with a pink stem, says the initial focus group was formed to identify kale questions for further research, rather than establish a comprehensive dataset of opinions. The scientists will use the focus group feedback to create a survey, which they'll distribute to a wider population of consumers.\u003c/p>\n\u003cp>They're likely to encounter some strong opinions. \"I hate kale,\" says Aaron Gurley of Wichita, Kan. \"It tastes like garbage.\"\u003c/p>\n\u003cp>\"I'm kind of indifferent about it,\" says Zach James of New York City. \"I've made a kale smoothie before, and that was pretty good. But mostly because I put berries in it.\"\u003c/p>\n\u003cp>Kale naysayers will have to wait a while longer before a new breed of kale gets a chance to convert them. Because of the time required to grow and reproduce kale, it will likely be at least eight years before a new variety hits the shelves, says Swegarden.\u003c/p>\n\u003cp>In the meantime, there's another option for those who want a softer, less bitter leaf: romaine. \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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"excerpt": "To develop a new variety of kale tailored to American palates, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? \"Be less like kale.\"",
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"description": "To develop a new variety of kale tailored to American palates, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? "Be less like kale."",
"title": "Kale Is About To Have An Identity Crisis | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kale is getting a makeover, and the very essence of kaliness may hang in the balance.\u003c/p>\n\u003cp>To develop a new variety of kale tailored to American palates, horticulture professor \u003ca href=\"https://hort.cals.cornell.edu/people/phillip-griffiths\">Philip Griffiths\u003c/a> of Cornell University College of Agriculture and Life Science and graduate student \u003ca href=\"https://hort.cals.cornell.edu/people/hannah-swegarden\">Hannah Swegarden\u003c/a> are soliciting consumers' kale reflections — the good, the bad, and the ugly. The scientists face a philosophic question for the ages. Asks Swegarden:\u003c/p>\n\u003cp>\"How far can you push a consumer's concept of what kale is, before it's not kale anymore?\"\u003c/p>\n\u003cp>Kale, like many other vegetables, has been bred with agricultural practicality in mind, selected for virtues like drought- and disease-resistance. But Swegarden says those traits don't necessarily translate into a better taste and appearance, qualities that matter more to consumers. Griffiths has been working with kale for years, so he and Swegarden decided to see if they could develop strains to seduce farmers and consumers alike.\u003c/p>\n\u003cp>As the first step in their research, the scientists organized a focus group in September with 14 people who self-identified as liking and consuming kale. They sent the participants home with six different kale types varying in shape, color, texture and taste. The kaleblazers prepared each kale variety as they wished and recorded their impressions in journals. (Yes, kale journals.)\u003c/p>\n\u003cfigure id=\"attachment_113766\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg\" alt=\"After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-113766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours. \u003ccite>( Courtesy of H. Swegarden/Cornell NYSAES)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After two weeks, the participants came together to discuss their feelings about kale for three hours. \"By the time they came in, they were really knowledgeable,\" says Swegarden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After kale-loading for days, the participants had lots of feedback. But some of their recommendations took aim at traits central to kale's identity. For example, the participants liked the idea of a softer, less fibrous leaf. \"It's difficult to do that because that's changing the plant a lot,\" says Swegarden. In addition, she says a softer plant might be more susceptible to insects.\u003c/p>\n\u003cp>Kale's iconic bitterness also came onto the chopping board. \"It was an association all the consumers made,\" says Swegarden. \"But not necessarily a positive.\"\u003c/p>\n\u003cp>Swegarden, whose perfect piece of kale is a slow-braised green leaf with a pink stem, says the initial focus group was formed to identify kale questions for further research, rather than establish a comprehensive dataset of opinions. The scientists will use the focus group feedback to create a survey, which they'll distribute to a wider population of consumers.\u003c/p>\n\u003cp>They're likely to encounter some strong opinions. \"I hate kale,\" says Aaron Gurley of Wichita, Kan. \"It tastes like garbage.\"\u003c/p>\n\u003cp>\"I'm kind of indifferent about it,\" says Zach James of New York City. \"I've made a kale smoothie before, and that was pretty good. But mostly because I put berries in it.\"\u003c/p>\n\u003cp>Kale naysayers will have to wait a while longer before a new breed of kale gets a chance to convert them. Because of the time required to grow and reproduce kale, it will likely be at least eight years before a new variety hits the shelves, says Swegarden.\u003c/p>\n\u003cp>In the meantime, there's another option for those who want a softer, less bitter leaf: romaine. \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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"disqusTitle": "Carrageenan is Everywhere. Is It Safe?",
"title": "Carrageenan is Everywhere. Is It Safe?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hey, Looks Like Americans Are Finally Eating More Fish",
"title": "Hey, Looks Like Americans Are Finally Eating More Fish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Diego native Megan Olbur didn't grow up eating much seafood beyond tuna sandwiches, fish sticks or the occasional salmon dinners her parents made. But in 2015, when Olbur became pregnant with a daughter of her own, she heeded the advice of her physician and deliberately began adding more seafood to her diet as a way to boost brain development and to ensure the health of her growing baby.\u003c/p>\n\u003cp>It turns out, she wasn't alone in upping her fish fare.\u003c/p>\n\u003cp>According to the annual\u003ca href=\"http://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus15/index\"> Fisheries of the United States Report\u003c/a> released by NOAA last week, Americans increased their seafood consumption to 15.5 pounds of fish and shellfish per person in 2015, up nearly a pound from the previous year, making it the biggest leap in seafood consumption in 20 years.\u003c/p>\n\u003cp>\"It's terrific news,\" says Tom Brenna, professor of human nutrition at Cornell University and a member of the 2015 Dietary Guideline Committee. \"We're moving in the right direction.\"\u003c/p>\n\u003cp>It's a rare nutritional pat-on-the-back for Americans, who routinely get chastised over their diets, but the good news comes with some caveats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bump in seafood consumption may mean that we're enjoying four additional seafood meals a year, but we're still only eating about 4.77 ounces of seafood a week. That's better than where we were just a few years ago, but nowhere close to the 8 ounces of seafood per week most of us should be eating according to the most current \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines\u003c/a>. (For women who are pregnant, may become pregnant or are breastfeeding, the recommendation is to consume at least 8 ounces and up to 12 ounces of a variety of seafood per week, from choices lower in methylmercury.)\u003c/p>\n\u003cp>And we're still not doing a very good job of getting a variety of seafood into our diets. According to the National Fisheries Institute, shrimp, salmon and tuna continue to dominate the top of their \u003ca href=\"http://www.aboutseafood.com/video_blog/2015-top-ten-list/\">most-consumed seafood list\u003c/a>, just as those tasty species have for the past decade. But even a small uptick in seafood consumption is seen as a boon to public health and is a step in the right direction toward reduced risks of cardiovascular disease and improving the neurodevelopment of children.\u003c/p>\n\u003cp>\"Any fish is better than none, and any fish is better than fried, empty-calorie junk food,\" says Joe Hibbeln, a researcher with the National Institutes of Health who has studied the effects of fish and omega-3 fatty acids in reducing depression, suicide and violence. Hibbeln says the nutritional value of seafood is so important to health, he'd like to see it served more frequently in the school lunch program.\u003c/p>\n\u003cp>NOAA doesn't break out individual species or products in its latest report, but Michael Liddel, a statistician with the agency, notes that one-third of the increase in consumption came from canned seafood products, particularly canned salmon. That increase may stem from \u003ca href=\"http://www.fns.usda.gov/tefap/emergency-food-assistance-program-tefap\">The Emergency Food Assistance Program\u003c/a> at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in \u003ca href=\"http://juneauempire.com/local/2014-09-03/usda-buy-13m-alaska-salmon\">2014\u003c/a> and\u003ca href=\"http://www.alaskapublic.org/2015/08/10/government-to-buy-30m-of-canned-sockeye/\"> 2015\u003c/a> and distributed it to food banks across the country.\u003c/p>\n\u003cp>While the 15.5 pounds of seafood is worth noting, and makes the U.S. the second-largest consumer of seafood after China (and ahead of Japan), it's still an amount that's dwarfed by our national appetite for chicken and beef. Janet M. Riley, senior vice president at the North American Meat Institute, says Americans ate approximately 59.2 pounds of chicken and 51.7 pounds of beef in 2014 — each more than double our seafood intake.\u003c/p>\n\u003cp>It's worth noting that, while NOAA's consumption figures are considered reliable, they're calculated using what's called a \"disappearance\" model. Broadly, that means they add domestic landings and seafood imports together, while subtracting out exports to determine domestic consumption. That's very different than the way the Centers for Disease Control and Prevention looks at consumption through its National Health and Nutrition Examination Survey (NHANES). There, interviews are used to determine what Americans are actually eating, and differences in data may appear. (NHANES data is what the Dietary Guidelines Committee relies on.) But according to CDC officials, analyzed NHANES data from 2015 is not yet available, so we can't compare the numbers with the NOAA finding. Still, Brenna thinks the NOAA figures are a strong sign that consumption is up.\u003c/p>\n\u003cp>So what's holding Americans back from reaching the magic number of 8 to 12 ounces of seafood a week?\u003c/p>\n\u003cp>Gavin Gibbons, spokesperson for the National Fisheries Institute, cites \"years of confusing messages over what's sustainable and healthy.\" He has a point. As recently as 2014, the EPA and FDA were \u003ca href=\"https://www.theguardian.com/sustainable-business/2014/jun/14/pregnant-women-should-eat-more-seafood-usda-epa\">tweaking warnings\u003c/a> on mercury and seafood consumption for pregnant and nursing women issued a decade earlier — advice that many Americans outside that demographic had taken to heart, limiting their own seafood consumption.\u003c/p>\n\u003cp>Industry and government advice over seafood consumption, mercury warnings and health benefits may have improved in recent years, but for new moms like Olbur, the message of what's both safe and healthy for her family is still fairly muddled.\u003c/p>\n\u003cp>\"It's so confusing. When we're pregnant, we're told to eat more fish, but to avoid having too much mercury, and don't eat raw fish like sushi. At some point, you stick your fingers in your ears and just do what you already know,\" she says. \"Nutrition is a confusing topic for everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \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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"headline": "Hey, Looks Like Americans Are Finally Eating More Fish",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Diego native Megan Olbur didn't grow up eating much seafood beyond tuna sandwiches, fish sticks or the occasional salmon dinners her parents made. But in 2015, when Olbur became pregnant with a daughter of her own, she heeded the advice of her physician and deliberately began adding more seafood to her diet as a way to boost brain development and to ensure the health of her growing baby.\u003c/p>\n\u003cp>It turns out, she wasn't alone in upping her fish fare.\u003c/p>\n\u003cp>According to the annual\u003ca href=\"http://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus15/index\"> Fisheries of the United States Report\u003c/a> released by NOAA last week, Americans increased their seafood consumption to 15.5 pounds of fish and shellfish per person in 2015, up nearly a pound from the previous year, making it the biggest leap in seafood consumption in 20 years.\u003c/p>\n\u003cp>\"It's terrific news,\" says Tom Brenna, professor of human nutrition at Cornell University and a member of the 2015 Dietary Guideline Committee. \"We're moving in the right direction.\"\u003c/p>\n\u003cp>It's a rare nutritional pat-on-the-back for Americans, who routinely get chastised over their diets, but the good news comes with some caveats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bump in seafood consumption may mean that we're enjoying four additional seafood meals a year, but we're still only eating about 4.77 ounces of seafood a week. That's better than where we were just a few years ago, but nowhere close to the 8 ounces of seafood per week most of us should be eating according to the most current \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines\u003c/a>. (For women who are pregnant, may become pregnant or are breastfeeding, the recommendation is to consume at least 8 ounces and up to 12 ounces of a variety of seafood per week, from choices lower in methylmercury.)\u003c/p>\n\u003cp>And we're still not doing a very good job of getting a variety of seafood into our diets. According to the National Fisheries Institute, shrimp, salmon and tuna continue to dominate the top of their \u003ca href=\"http://www.aboutseafood.com/video_blog/2015-top-ten-list/\">most-consumed seafood list\u003c/a>, just as those tasty species have for the past decade. But even a small uptick in seafood consumption is seen as a boon to public health and is a step in the right direction toward reduced risks of cardiovascular disease and improving the neurodevelopment of children.\u003c/p>\n\u003cp>\"Any fish is better than none, and any fish is better than fried, empty-calorie junk food,\" says Joe Hibbeln, a researcher with the National Institutes of Health who has studied the effects of fish and omega-3 fatty acids in reducing depression, suicide and violence. Hibbeln says the nutritional value of seafood is so important to health, he'd like to see it served more frequently in the school lunch program.\u003c/p>\n\u003cp>NOAA doesn't break out individual species or products in its latest report, but Michael Liddel, a statistician with the agency, notes that one-third of the increase in consumption came from canned seafood products, particularly canned salmon. That increase may stem from \u003ca href=\"http://www.fns.usda.gov/tefap/emergency-food-assistance-program-tefap\">The Emergency Food Assistance Program\u003c/a> at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in \u003ca href=\"http://juneauempire.com/local/2014-09-03/usda-buy-13m-alaska-salmon\">2014\u003c/a> and\u003ca href=\"http://www.alaskapublic.org/2015/08/10/government-to-buy-30m-of-canned-sockeye/\"> 2015\u003c/a> and distributed it to food banks across the country.\u003c/p>\n\u003cp>While the 15.5 pounds of seafood is worth noting, and makes the U.S. the second-largest consumer of seafood after China (and ahead of Japan), it's still an amount that's dwarfed by our national appetite for chicken and beef. Janet M. Riley, senior vice president at the North American Meat Institute, says Americans ate approximately 59.2 pounds of chicken and 51.7 pounds of beef in 2014 — each more than double our seafood intake.\u003c/p>\n\u003cp>It's worth noting that, while NOAA's consumption figures are considered reliable, they're calculated using what's called a \"disappearance\" model. Broadly, that means they add domestic landings and seafood imports together, while subtracting out exports to determine domestic consumption. That's very different than the way the Centers for Disease Control and Prevention looks at consumption through its National Health and Nutrition Examination Survey (NHANES). There, interviews are used to determine what Americans are actually eating, and differences in data may appear. (NHANES data is what the Dietary Guidelines Committee relies on.) But according to CDC officials, analyzed NHANES data from 2015 is not yet available, so we can't compare the numbers with the NOAA finding. Still, Brenna thinks the NOAA figures are a strong sign that consumption is up.\u003c/p>\n\u003cp>So what's holding Americans back from reaching the magic number of 8 to 12 ounces of seafood a week?\u003c/p>\n\u003cp>Gavin Gibbons, spokesperson for the National Fisheries Institute, cites \"years of confusing messages over what's sustainable and healthy.\" He has a point. As recently as 2014, the EPA and FDA were \u003ca href=\"https://www.theguardian.com/sustainable-business/2014/jun/14/pregnant-women-should-eat-more-seafood-usda-epa\">tweaking warnings\u003c/a> on mercury and seafood consumption for pregnant and nursing women issued a decade earlier — advice that many Americans outside that demographic had taken to heart, limiting their own seafood consumption.\u003c/p>\n\u003cp>Industry and government advice over seafood consumption, mercury warnings and health benefits may have improved in recent years, but for new moms like Olbur, the message of what's both safe and healthy for her family is still fairly muddled.\u003c/p>\n\u003cp>\"It's so confusing. When we're pregnant, we're told to eat more fish, but to avoid having too much mercury, and don't eat raw fish like sushi. At some point, you stick your fingers in your ears and just do what you already know,\" she says. \"Nutrition is a confusing topic for everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \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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"disqusTitle": "Food-Justice Rock Star Anna Lappé Wins 2016 James Beard Leadership Award",
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"content": "\u003cp>At the heart of Anna Lappé's activism is an exploration of the root causes of hunger. Some of the most common questions she is asked when she presents her work to various communities include, “Can organic food really feed the world?” and “Isn’t this way of eating only for the elite?” She’s made it her life’s mission to address these questions, which she thinks often originate with messages pushed out by public relations machines of well-funded agribusiness corporations.\u003c/p>\n\u003cp>Battles like this are not new to her. Lappé comes from a family of activists, most notably her mother, Frances Moore Lappé, whose 1971 book \u003ca href=\"https://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200\" target=\"_blank\">\u003cem>Diet For a Small Planet\u003c/em>\u003c/a> made the powerful environmental case for vegetarianism, citing the waste inherent in meat production and its contribution to world hunger. Anna’s work takes up this mantle in a uniquely 21\u003csup>st\u003c/sup> century way. She and her mom founded the \u003ca href=\"http://smallplanet.org\" target=\"_blank\">Small Planet Institute\u003c/a> in 2001 and \u003ca href=\"http://realfoodmedia.org\" target=\"_blank\">Real Food Media\u003c/a> a decade later. The Small Planet Institute researches, documents and shares solutions emerging around the world that address the interconnected root causes of hunger, poverty and environmental devastation. Real Food Media develops new ways of sharing stories and provides people with opportunities to dig into the complexities of our global food system.\u003c/p>\n\u003cp>Lappé was just honored as a recipient of a prestigious \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 James Beard Foundation Leadership Award\u003c/a>. While the recent Beard award is a boon, Lappé doesn’t get much downtime. She’s just returned from the awards dinner in New York to host \u003ca href=\"http://annalappe.com/eventon/good-food-rising/\" target=\"_blank\">Good Food Rising\u003c/a>, an event in Berkeley on Monday, October 24, to celebrate the \u003ca href=\"http://www.goodfoodpurchasing.org\" target=\"_blank\">Good Food Purchasing Policy\u003c/a>. This policy transforms the way public institutions purchase food and is anticipated to be adopted by the Oakland Unified School District next week. There will also be a talk with local stakeholders about the state of our local food systems.\u003c/p>\n\u003cp>I sat down with Lappé last week to discuss her work.\u003c/p>\n\u003cp>\u003cstrong>Some kids rebel against their parents, but you've followed in your mom's footsteps with your food activism. When did you know that would be your path? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is plenty in the world to rebel against; I didn’t need to rebel against my mother’s politics. I was raised in a family with a long tradition of standing up for our principles. My grandmother on my mother’s side helped to found the first racially integrated church in Fort Worth, Texas, and my grandmother on my father’s side was a leader in the Newark teacher’s union who helped to lead a strike there in 1971 that landed her and her colleagues in jail. Since my college days, I’ve been constantly seeking ways to align my life with my core values, but it wasn’t until I was 26 that I discovered my path would be, like my mother’s, connected to exploring the root causes of hunger. That was when I was in graduate school and my brother and I had the idea that it was time for my mother to return to her original book, \u003cem>Diet For a Small Planet\u003c/em>, and explore the communities, cities and social movements that are helping to create more sustainable and just food systems. The book that came out of that, \u003ca href=\"https://www.amazon.com/Hopes-Edge-Next-Small-Planet/dp/1585422371/ref=sr_1_1?s=books&ie=UTF8&qid=1477085603&sr=1-1&keywords=Hope%E2%80%99s+Edge\" target=\"_blank\">\u003cem>Hope’s Edge\u003c/em>\u003c/a>, is what really set me on my path.\u003c/p>\n\u003cp>\u003cstrong>Was Real Food Media a natural offshoot of the Small Planet Institute or did it have an altogether different genesis? How do the two organizations work together on food-justice issues?\u003c/strong>\u003c/p>\n\u003cp>Real Food Media was a natural outgrowth of this work. The project’s mission is to change the narrative about food, elevating the story of sustainable farming, farmers and food workers, while exposing the true costs of industrial agriculture. The ultimate outcome is to motivate more people to not only change how they think about the food they eat, but how they think about the role they can play in shaping the system that determines what food is available to them and how it’s produced.\u003c/p>\n\u003cp>We synthesize the complex ideas of food system change and translate them for the general public, empowering groups to own their own messages and develop vehicles to get those messages out. Real Food Media focuses on several core programs, including an international short films competition, a myth-busting resource center and partnerships with allied organizations.\u003c/p>\n\u003cp>In a communications context, where the food industry spends millions on marketing and public relations, we work to combat this misinformation by being a clear voice for the sustainable food movement, popularizing complex ideas and policy for a general audience. While this work, and other efforts of the food movement to tell these stories, will never have the marketing dollars that the food industry has, it is grounded in grassroots organizing, and the results have been extremely effective.\u003c/p>\n\u003cp>Together, the two organizations have published books, delivered hundreds of lectures and participated in more than 100 conferences and community events since we started in 2001.\u003c/p>\n\u003cp>\u003cstrong>It's great that the \u003ca href=\"https://www.jamesbeard.org/\" target=\"_blank\">James Beard Foundation\u003c/a> has recognized your work with a \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 Leadership Award\u003c/a>. How, for you, is food tied to other basic human rights?\u003c/strong>\u003c/p>\n\u003cp>Food is at the very heart of human rights—and freedom. Our ability to feed ourselves and our communities with nutritious, culturally appropriate food is central to life.\u003c/p>\n\u003cp>\u003cstrong>What is the most critical work you see yourself being involved in over the next five years?\u003c/strong>\u003c/p>\n\u003cp>Over the next five years, I’m really excited to be part of three big campaigns: First, to promote the power of agro-ecological solutions worldwide to create more resilient food systems in the face of climate change and reduce the environmental impact of farming globally. Second, to join forces with people around the country—and the world—to take on the soda industry with initiatives like the soda taxes that have the power to reduce consumption of these harmful beverages and generate revenue for health education and diabetes-reduction programs. Third, to be involved with the coalition nationwide to win passage of “good food purchasing policies” in cities across the country. These procurement polices support city governments and school districts to look at their purchasing power through the lenses of five values: environmental sustainability, local economic development, worker rights, animal welfare, and nutrition. There is nearly limitless potential for these procurement policies to shift hundreds of millions of dollars every year toward the food production that’s better for people and the planet.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>How can individuals get involved, both on a personal level and a more public, even political one?\u003c/strong>\u003c/p>\n\u003cp>What I love about working on food system change is that people can get involved in so many different ways and on so many levels. With the growth in the market for more sustainable and local food, more and more people are able to make diet choices that connect them to the values of health, environmental sustainability, regional economic growth, worker wellbeing, and animal welfare, for example.\u003c/p>\n\u003cp>Of course, many people still can’t make the choice for organic and locally owned food—because they don’t have either the resource or the access—but everyone can cut soda out of their lives. And that one choice has been found to have huge benefits, not only in money-saving, but improved health as well. Sugary drinks are the single largest source of sugar in our diet, and drinking just one or two sugary drinks per day can increase the chances of developing type 2 diabetes by 26 percent.\u003c/p>\n\u003cp>But the biggest way we can have an impact is not through our actions as consumers, but through our voice as voters and community members. We can elect officials who stand up for workers and condemn those who protect polluting factory farms, for example. Groups like \u003ca href=\"http://foodpolicyaction.org\" target=\"_blank\">Food Policy Action\u003c/a> provide us with transparency on where our leaders stand.\u003c/p>\n\u003cp>We can also speak up for policy change that can really make a difference, like food procurement policies that reflect shared values, farm-to-school programs in our cities, or food access initiatives that connect those in need with real food, not processed junk food.\u003c/p>\n\u003cp>\u003cstrong>If Hillary Clinton is elected president, what do you see as her top policy priorities around food?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unfortunately, Clinton has a long history of defending agribusiness interests and multi-national food and drink corporations, like Coca-Cola. In fact, in a recent Wikileaks dump you can read the exchange among her team after she came out publicly for the soda tax initiative in Philadelphia earlier this year. Within 24 hours she was retracting her position in response to pressure from policy consultants for Coca-Cola. That said, I have some ideas about what one of her first policy priorities \u003cem>should\u003c/em> be. She should empower her administration to take bold action on antibiotics because of the alarming rise of antibiotic-resistant bacteria. This month, the \u003ca href=\"http://qz.com/788548/the-united-nations-historic-meeting-on-antibiotic-resistance-puts-the-threat-on-a-level-with-hiv-and-ebola/\" target=\"_blank\">United Nations\u003c/a> just categorized antibiotics in the food system as a crisis at the level of AIDS or Ebola. It’s only the fourth time in history that the United Nations has elevated a health concern to this level of crisis. Industrial animal factory farms have made it a common practice to give sub-therapeutic doses of medically important antibiotics to the nine billion livestock slaughtered in the United States every year to speed growth and prevent disease. It would show great leadership for the United States to stand with the member states of the UN General Assembly who, this month, signed a declaration to fight this epidemic of resistance.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the heart of Anna Lappé's activism is an exploration of the root causes of hunger. Some of the most common questions she is asked when she presents her work to various communities include, “Can organic food really feed the world?” and “Isn’t this way of eating only for the elite?” She’s made it her life’s mission to address these questions, which she thinks often originate with messages pushed out by public relations machines of well-funded agribusiness corporations.\u003c/p>\n\u003cp>Battles like this are not new to her. Lappé comes from a family of activists, most notably her mother, Frances Moore Lappé, whose 1971 book \u003ca href=\"https://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200\" target=\"_blank\">\u003cem>Diet For a Small Planet\u003c/em>\u003c/a> made the powerful environmental case for vegetarianism, citing the waste inherent in meat production and its contribution to world hunger. Anna’s work takes up this mantle in a uniquely 21\u003csup>st\u003c/sup> century way. She and her mom founded the \u003ca href=\"http://smallplanet.org\" target=\"_blank\">Small Planet Institute\u003c/a> in 2001 and \u003ca href=\"http://realfoodmedia.org\" target=\"_blank\">Real Food Media\u003c/a> a decade later. The Small Planet Institute researches, documents and shares solutions emerging around the world that address the interconnected root causes of hunger, poverty and environmental devastation. Real Food Media develops new ways of sharing stories and provides people with opportunities to dig into the complexities of our global food system.\u003c/p>\n\u003cp>Lappé was just honored as a recipient of a prestigious \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 James Beard Foundation Leadership Award\u003c/a>. While the recent Beard award is a boon, Lappé doesn’t get much downtime. She’s just returned from the awards dinner in New York to host \u003ca href=\"http://annalappe.com/eventon/good-food-rising/\" target=\"_blank\">Good Food Rising\u003c/a>, an event in Berkeley on Monday, October 24, to celebrate the \u003ca href=\"http://www.goodfoodpurchasing.org\" target=\"_blank\">Good Food Purchasing Policy\u003c/a>. This policy transforms the way public institutions purchase food and is anticipated to be adopted by the Oakland Unified School District next week. There will also be a talk with local stakeholders about the state of our local food systems.\u003c/p>\n\u003cp>I sat down with Lappé last week to discuss her work.\u003c/p>\n\u003cp>\u003cstrong>Some kids rebel against their parents, but you've followed in your mom's footsteps with your food activism. When did you know that would be your path? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is plenty in the world to rebel against; I didn’t need to rebel against my mother’s politics. I was raised in a family with a long tradition of standing up for our principles. My grandmother on my mother’s side helped to found the first racially integrated church in Fort Worth, Texas, and my grandmother on my father’s side was a leader in the Newark teacher’s union who helped to lead a strike there in 1971 that landed her and her colleagues in jail. Since my college days, I’ve been constantly seeking ways to align my life with my core values, but it wasn’t until I was 26 that I discovered my path would be, like my mother’s, connected to exploring the root causes of hunger. That was when I was in graduate school and my brother and I had the idea that it was time for my mother to return to her original book, \u003cem>Diet For a Small Planet\u003c/em>, and explore the communities, cities and social movements that are helping to create more sustainable and just food systems. The book that came out of that, \u003ca href=\"https://www.amazon.com/Hopes-Edge-Next-Small-Planet/dp/1585422371/ref=sr_1_1?s=books&ie=UTF8&qid=1477085603&sr=1-1&keywords=Hope%E2%80%99s+Edge\" target=\"_blank\">\u003cem>Hope’s Edge\u003c/em>\u003c/a>, is what really set me on my path.\u003c/p>\n\u003cp>\u003cstrong>Was Real Food Media a natural offshoot of the Small Planet Institute or did it have an altogether different genesis? How do the two organizations work together on food-justice issues?\u003c/strong>\u003c/p>\n\u003cp>Real Food Media was a natural outgrowth of this work. The project’s mission is to change the narrative about food, elevating the story of sustainable farming, farmers and food workers, while exposing the true costs of industrial agriculture. The ultimate outcome is to motivate more people to not only change how they think about the food they eat, but how they think about the role they can play in shaping the system that determines what food is available to them and how it’s produced.\u003c/p>\n\u003cp>We synthesize the complex ideas of food system change and translate them for the general public, empowering groups to own their own messages and develop vehicles to get those messages out. Real Food Media focuses on several core programs, including an international short films competition, a myth-busting resource center and partnerships with allied organizations.\u003c/p>\n\u003cp>In a communications context, where the food industry spends millions on marketing and public relations, we work to combat this misinformation by being a clear voice for the sustainable food movement, popularizing complex ideas and policy for a general audience. While this work, and other efforts of the food movement to tell these stories, will never have the marketing dollars that the food industry has, it is grounded in grassroots organizing, and the results have been extremely effective.\u003c/p>\n\u003cp>Together, the two organizations have published books, delivered hundreds of lectures and participated in more than 100 conferences and community events since we started in 2001.\u003c/p>\n\u003cp>\u003cstrong>It's great that the \u003ca href=\"https://www.jamesbeard.org/\" target=\"_blank\">James Beard Foundation\u003c/a> has recognized your work with a \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 Leadership Award\u003c/a>. How, for you, is food tied to other basic human rights?\u003c/strong>\u003c/p>\n\u003cp>Food is at the very heart of human rights—and freedom. Our ability to feed ourselves and our communities with nutritious, culturally appropriate food is central to life.\u003c/p>\n\u003cp>\u003cstrong>What is the most critical work you see yourself being involved in over the next five years?\u003c/strong>\u003c/p>\n\u003cp>Over the next five years, I’m really excited to be part of three big campaigns: First, to promote the power of agro-ecological solutions worldwide to create more resilient food systems in the face of climate change and reduce the environmental impact of farming globally. Second, to join forces with people around the country—and the world—to take on the soda industry with initiatives like the soda taxes that have the power to reduce consumption of these harmful beverages and generate revenue for health education and diabetes-reduction programs. Third, to be involved with the coalition nationwide to win passage of “good food purchasing policies” in cities across the country. These procurement polices support city governments and school districts to look at their purchasing power through the lenses of five values: environmental sustainability, local economic development, worker rights, animal welfare, and nutrition. There is nearly limitless potential for these procurement policies to shift hundreds of millions of dollars every year toward the food production that’s better for people and the planet.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>How can individuals get involved, both on a personal level and a more public, even political one?\u003c/strong>\u003c/p>\n\u003cp>What I love about working on food system change is that people can get involved in so many different ways and on so many levels. With the growth in the market for more sustainable and local food, more and more people are able to make diet choices that connect them to the values of health, environmental sustainability, regional economic growth, worker wellbeing, and animal welfare, for example.\u003c/p>\n\u003cp>Of course, many people still can’t make the choice for organic and locally owned food—because they don’t have either the resource or the access—but everyone can cut soda out of their lives. And that one choice has been found to have huge benefits, not only in money-saving, but improved health as well. Sugary drinks are the single largest source of sugar in our diet, and drinking just one or two sugary drinks per day can increase the chances of developing type 2 diabetes by 26 percent.\u003c/p>\n\u003cp>But the biggest way we can have an impact is not through our actions as consumers, but through our voice as voters and community members. We can elect officials who stand up for workers and condemn those who protect polluting factory farms, for example. Groups like \u003ca href=\"http://foodpolicyaction.org\" target=\"_blank\">Food Policy Action\u003c/a> provide us with transparency on where our leaders stand.\u003c/p>\n\u003cp>We can also speak up for policy change that can really make a difference, like food procurement policies that reflect shared values, farm-to-school programs in our cities, or food access initiatives that connect those in need with real food, not processed junk food.\u003c/p>\n\u003cp>\u003cstrong>If Hillary Clinton is elected president, what do you see as her top policy priorities around food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unfortunately, Clinton has a long history of defending agribusiness interests and multi-national food and drink corporations, like Coca-Cola. In fact, in a recent Wikileaks dump you can read the exchange among her team after she came out publicly for the soda tax initiative in Philadelphia earlier this year. Within 24 hours she was retracting her position in response to pressure from policy consultants for Coca-Cola. That said, I have some ideas about what one of her first policy priorities \u003cem>should\u003c/em> be. She should empower her administration to take bold action on antibiotics because of the alarming rise of antibiotic-resistant bacteria. This month, the \u003ca href=\"http://qz.com/788548/the-united-nations-historic-meeting-on-antibiotic-resistance-puts-the-threat-on-a-level-with-hiv-and-ebola/\" target=\"_blank\">United Nations\u003c/a> just categorized antibiotics in the food system as a crisis at the level of AIDS or Ebola. It’s only the fourth time in history that the United Nations has elevated a health concern to this level of crisis. Industrial animal factory farms have made it a common practice to give sub-therapeutic doses of medically important antibiotics to the nine billion livestock slaughtered in the United States every year to speed growth and prevent disease. It would show great leadership for the United States to stand with the member states of the UN General Assembly who, this month, signed a declaration to fight this epidemic of resistance.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
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"content": "\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe",
"title": "Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \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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"excerpt": "A World Health Organization report recommends fiscal policies, including taxes, that hike the retail price of sugary drinks to fend off obesity and diabetes — and the related health care costs.",
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"description": "A World Health Organization report recommends fiscal policies, including taxes, that hike the retail price of sugary drinks to fend off obesity and diabetes — and the related health care costs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \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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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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": {
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"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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},
"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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},
"science-friday": {
"id": "science-friday",
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"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": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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