window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_105820": {
"type": "attachments",
"id": "bayareabites_105820",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "105820",
"found": true
},
"parent": 105819,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/sodiumintake_enl-77d6e4641e2b599a009996a3c4245b6a5308324b-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1452292279,
"modified": 1452292708,
"caption": "Extra-high amounts of sodium can be hidden in savory snacks like popcorn served at movie theaters and other concession stands.",
"description": "Extra-high amounts of sodium can be hidden in savory snacks like popcorn served at movie theaters and other concession stands.",
"title": "Extra-high amounts of sodium can be hidden in savory snacks like popcorn served at movie theaters and other concession stands.",
"credit": "Scott Olson/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_105779": {
"type": "attachments",
"id": "bayareabites_105779",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "105779",
"found": true
},
"parent": 105778,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/01/dieting_enl-0bbd9ccb5c981def86784f1c8620603dc9498ddc-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1452038503,
"modified": 1452038989,
"caption": "Diet Plan 2016",
"description": "Diet Plan 2016",
"title": "Diet Plan 2016",
"credit": "iStockphoto ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_105641": {
"type": "attachments",
"id": "bayareabites_105641",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "105641",
"found": true
},
"parent": 105639,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-400x422.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 422
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-960x1013.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 1013
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1.jpg",
"width": 1664,
"height": 1756
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-1440x1520.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1520
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-800x844.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 844
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-1180x1245.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1245
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-768x810.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 810
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/liver1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1451531544,
"modified": 1451531673,
"caption": "Liver Loving Foods",
"description": "Liver Loving Foods",
"title": "Liver Loving Foods",
"credit": "Lila Volkas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_105696": {
"type": "attachments",
"id": "bayareabites_105696",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "105696",
"found": true
},
"parent": 105695,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9.jpg",
"width": 4987,
"height": 3740
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/istock_000072892879_xxxlarge_mini-f43689c260acc722dd85cc6b62126995f94b47d9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1451668826,
"modified": 1451669079,
"caption": "Researchers have been studying the links between TV viewing and mindless eating for years. The news isn't good for our waistlines.",
"description": "Researchers have been studying the links between TV viewing and mindless eating for years. The news isn't good for our waistlines.",
"title": "Researchers have been studying the links between TV viewing and mindless eating for years. The news isn't good for our waistlines.",
"credit": "iStockphoto ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_104681": {
"type": "attachments",
"id": "bayareabites_104681",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "104681",
"found": true
},
"parent": 104680,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-400x271.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 271
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-960x651.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 651
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389.jpg",
"width": 2100,
"height": 1423
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-1440x976.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 976
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-1920x1301.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1301
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-1180x800.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 800
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/cattle_enl-9f04484de362e9616eb17a83a70e41a079330389-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1449871344,
"modified": 1449871344,
"caption": null,
"description": "Cattle graze in a field near Sacramento, Calif. California Gov. Jerry Brown, along with many health advocacy groups, has called the overuse of antibiotics \"an urgent public health problem.\"",
"title": "Cattle graze in a field near Sacramento, Calif. California Gov. Jerry Brown, along with many health advocacy groups, has called the overuse of antibiotics \"an urgent public health problem.\"",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_104535": {
"type": "attachments",
"id": "bayareabites_104535",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "104535",
"found": true
},
"parent": 104534,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/zonulinstory_enl-eee25f408970e83f108562033739829712c1fe51-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1449710997,
"modified": 1449711232,
"caption": "Those who avoid gluten may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body.",
"description": "Those who avoid gluten may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body.",
"title": "Those who avoid gluten may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body.",
"credit": "JPM/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103408": {
"type": "attachments",
"id": "bayareabites_103408",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103408",
"found": true
},
"parent": 103395,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3.jpg",
"width": 4000,
"height": 3000
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447116672,
"modified": 1447121159,
"caption": "The golden brown color of fresh ghee.",
"description": "The golden brown color of fresh ghee.",
"title": "The golden brown color of fresh ghee.",
"credit": "Lila Volkas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102904": {
"type": "attachments",
"id": "bayareabites_102904",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102904",
"found": true
},
"parent": 102902,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061.jpg",
"width": 5053,
"height": 3790
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/mb_ingredients_chickpeasbroth1451-f5d30c27a6de41d23dd04c9dd9e9450b8f11e061-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446513997,
"modified": 1446514722,
"caption": "Chickpeas in their own broth (with lots of extras). This recipe is coming soon, according to the folks at The Purple Carrot. Mark Bittman, who left The New York Times to join the meal delivery startup, says he and a team of test cooks are trying to develop eight new recipes a week.",
"description": "Chickpeas in their own broth (with lots of extras). This recipe is coming soon, according to the folks at The Purple Carrot. Mark Bittman, who left \u003cem>The New York Times\u003c/em> to join the meal delivery startup, says he and a team of test cooks are trying to develop eight new recipes a week",
"title": "Chickpeas in their own broth (with lots of extras). This recipe is coming soon, according to the folks at The Purple Carrot. Mark Bittman, who left The New York Times to join the meal delivery startup, says he and a team of test cooks are trying to develop eight new recipes a week.",
"credit": "Aya Bracket/The Purple Carrot",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102474": {
"type": "attachments",
"id": "bayareabites_102474",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102474",
"found": true
},
"parent": 102469,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon.jpg",
"width": 766,
"height": 575
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/bacon-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1445890353,
"modified": 1445890414,
"caption": "The World Health Organization has put bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking.",
"description": "The World Health Organization has put bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking.",
"title": "The World Health Organization has put bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking.",
"credit": "\u003ca href=\"https://www.flickr.com/photos/anokarina/5152097912/in/photolist-8RgRdm\" target=\"_blank\">Anokarina/Flickr\u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102168": {
"type": "attachments",
"id": "bayareabites_102168",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102168",
"found": true
},
"parent": 102167,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-400x252.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 252
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-960x606.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 606
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd.jpg",
"width": 2380,
"height": 1502
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-1440x909.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 909
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-800x505.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 505
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-1920x1212.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1212
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-1180x745.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 745
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/img_1821_custom-56f2b7c3f9f73d66a58f065a20236123e2105ddd-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1444848142,
"modified": 1444848235,
"caption": "Beet juice has a small effect on athletes. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent,\" says Andrew Coggan of Washington University.",
"description": "Beet juice has a small effect on athletes. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent,\" says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a> of Washington Univers",
"title": "Beet juice has a small effect on athletes. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent,\" says Andrew Coggan of Washington University.",
"credit": "Alastair Bland for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102042": {
"type": "attachments",
"id": "bayareabites_102042",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102042",
"found": true
},
"parent": 101792,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-400x284.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 284
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-960x683.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 683
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920.jpg",
"width": 1920,
"height": 1365
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-1440x1024.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1024
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-800x569.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 569
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-1920x1365.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1365
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-1180x839.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 839
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1444622783,
"modified": 1444622892,
"caption": "Peak Yogurt has triple the fat of most yogurts currently on the market.",
"description": "Peak Yogurt has triple the fat of most yogurts currently on the market.",
"title": "Peak Yogurt has triple the fat of most yogurts currently on the market.",
"credit": "courtesy of Peak Yogurt",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_101949": {
"type": "attachments",
"id": "bayareabites_101949",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "101949",
"found": true
},
"parent": 101948,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91.jpg",
"width": 2588,
"height": 1456
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-1440x810.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 810
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/sodas-2_wide-66322a8580383a890f8b78a01e291bcea2ce2b91-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1444344964,
"modified": 1444345178,
"caption": "Retailers in Berkeley, Calif., are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers, a study finds.",
"description": "Retailers in Berkeley, Calif., are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers, a study finds.",
"title": "Retailers in Berkeley, Calif., are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers, a study finds.",
"credit": "Wikimedia",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_105819": {
"type": "authors",
"id": "byline_bayareabites_105819",
"meta": {
"override": true
},
"slug": "byline_bayareabites_105819",
"name": "Eliza Barclay, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_105778": {
"type": "authors",
"id": "byline_bayareabites_105778",
"meta": {
"override": true
},
"slug": "byline_bayareabites_105778",
"name": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_105695": {
"type": "authors",
"id": "byline_bayareabites_105695",
"meta": {
"override": true
},
"slug": "byline_bayareabites_105695",
"name": "Susmita Baral, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_104680": {
"type": "authors",
"id": "byline_bayareabites_104680",
"meta": {
"override": true
},
"slug": "byline_bayareabites_104680",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_104534": {
"type": "authors",
"id": "byline_bayareabites_104534",
"meta": {
"override": true
},
"slug": "byline_bayareabites_104534",
"name": "Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_102902": {
"type": "authors",
"id": "byline_bayareabites_102902",
"meta": {
"override": true
},
"slug": "byline_bayareabites_102902",
"name": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_102469": {
"type": "authors",
"id": "byline_bayareabites_102469",
"meta": {
"override": true
},
"slug": "byline_bayareabites_102469",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_102167": {
"type": "authors",
"id": "byline_bayareabites_102167",
"meta": {
"override": true
},
"slug": "byline_bayareabites_102167",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_101948": {
"type": "authors",
"id": "byline_bayareabites_101948",
"meta": {
"override": true
},
"slug": "byline_bayareabites_101948",
"name": "Eliza Barclay, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"isLoading": false
},
"lilavolkas": {
"type": "authors",
"id": "5404",
"meta": {
"index": "authors_1716337520",
"id": "5404",
"found": true
},
"name": "Lila Volkas",
"firstName": "Lila",
"lastName": "Volkas",
"slug": "lilavolkas",
"email": "lilavolkas@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Lila Volkas | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lilavolkas"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
}
},
"pagesReducer": {
"bayareabites_category_health-and-nutrition": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"score": 14.40303
},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"title": "health and nutrition",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 20
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=health-and-nutrition",
"seeMore": false,
"paginated": true,
"page": 20
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_105819": {
"type": "posts",
"id": "bayareabites_105819",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "105819",
"score": null,
"sort": [
1452293629000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1452293629,
"format": "standard",
"disqusTitle": "We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food",
"title": "We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \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",
"disqusIdentifier": "105819 http://ww2.kqed.org/bayareabites/?p=105819",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/01/08/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 651,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1452293629,
"excerpt": "A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.",
"title": "We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food",
"datePublished": "2016-01-08T14:53:49-08:00",
"dateModified": "2016-01-08T14:53:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=462198458&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 07 Jan 2016 17:22:00 -0500",
"nprLastModifiedDate": "Fri, 08 Jan 2016 16:35:44 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/01/07/462198458/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food?ft=nprml&f=462198458",
"nprImageAgency": "Scott Olson/Getty Images",
"source": "Health and Nutrition",
"nprStoryId": "462198458",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 08 Jan 2016 16:34:00 -0500",
"path": "/bayareabites/105819/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/105819/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food",
"authors": [
"byline_bayareabites_105819"
],
"categories": [
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_1270",
"bayareabites_11333",
"bayareabites_15201",
"bayareabites_1004",
"bayareabites_1853",
"bayareabites_15200"
],
"featImg": "bayareabites_105820",
"label": "source_bayareabites_105819"
},
"bayareabites_105778": {
"type": "posts",
"id": "bayareabites_105778",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "105778",
"score": null,
"sort": [
1452039062000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1452039062,
"format": "standard",
"disqusTitle": "Best Diets 2016: From Fastest Weight Loss To Conquering Cravings",
"title": "Best Diets 2016: From Fastest Weight Loss To Conquering Cravings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When it comes to dieting, losing weight fast holds some appeal.\u003c/p>\n\u003cp>Perhaps that's why \u003cem>U.S. News & World Report\u003c/em> has added a Fast Weight-Loss Diet category to its \u003ca href=\"http://health.usnews.com/best-diet\">annual rankings\u003c/a> of best diet plans. And one of the diets that comes out on top is the HMR (Health Management Resources) Program.\u003c/p>\n\u003cp>HMR is a meal replacement diet that can be done on your own at home or under medical supervision in a clinic. In lieu of made-at-home meals, dieters can \u003ca href=\"https://www.hmrprogram.com/static-assets/pdf/Selections-Brochure-ALL-PRODUCT.pdf\">order\u003c/a> low-calorie shakes, soups, nutrition bars and multi-grain cereal.\u003c/p>\n\u003cp>The U.S. News reviewers say the \u003ca href=\"http://health.usnews.com/best-diet/hmr-diet\">plus side \u003c/a>to the HMR diet is its quick-start option and the convenience of having meals delivered to you. The down side: \"The shakes could get humdrum,\" and it's tough to eat out while on this diet.\u003c/p>\n\u003cp>\"A common \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMsa1208051\" target=\"_blank\">misconception\u003c/a> is that losing weight quickly is not healthy, not sustainable, and will just lead to future weight re-gain,\" wrote Carol Addy, the chief medical officer at HMR, in a \u003ca href=\"http://www.multivu.com/players/English/7670751-hmr-program-named-best-weight-loss-diet/\">release\u003c/a>. But she says, to the contrary, \"numerous clinical studies demonstrate that following a lifestyle change program which promotes fast initial weight loss can result in better \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/oby.21112/abstract;jsessionid=411FAA3DED55B0FDED7B940DDB5DD140.f01t03\" target=\"_blank\">long-term success\u003c/a>.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meal replacement diets aren't for everyone. After all, a shake for a meal can leave you wanting more. And prepared meals turn some people off. Some experts argue that a go-slow approach is better.\u003c/p>\n\u003cp>In fact, several other top-ranked diets on the U.S. News list put a focus on changing everyday eating habits, rather than following a prescribed diet. The rankings are based on evaluations by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health experts.\u003c/p>\n\u003cp>For instance, \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">the DASH diet\u003c/a>, which was originally designed to help people control high blood pressure, focuses on a healthy pattern of eating including lots of vegetables, whole grains and lean protein.\u003c/p>\n\u003cp>Worried about cognitive decline? The \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a> — which is ranked No. 2 on the Best Diets Overall list — combines the DASH approach and the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/14/439241950/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk\">Mediterranean\u003c/a> diet, which emphasizes more fish, olive oil and nuts.\u003c/p>\n\u003cp>Preliminary research suggests that these heart-healthy diets (DASH and Mediterranean) may also stave off mental decline. And according to the \u003cem>U.S. News\u003c/em> reviewers, the MIND diet — which was developed by researchers at Rush University Medical Center — focuses on foods within these two diets that influence brain health.\u003c/p>\n\u003cp>Want a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">lower-carb approach\u003c/a>? The Glycemic-Index Diet makes the list. The knock against it: It's hard to follow. If you're looking for an easier method to try this approach, well-known obesity researcher \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Harvard Medical School has you covered.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.amazon.com/Always-Hungry-Conquer-Cravings-Permanently/dp/1455533866\">Always Hungry? Conquer Cravings, Retrain Your Fat Cells & Lost Weigh Permanently,\u003c/a> Ludwig argues that the body doesn't handle all calories equally. \"The type of calories we eat can affect the number of calories we burn,\" he writes. He points to a weight-loss study published in \u003cem>JAMA\u003c/em>, the Journal of the American Medical Association, that found people on a low-carb diet burned about 325 more calories a day compared to those on a low-fat diet.\u003c/p>\n\u003cp>He says a key problem in our diets are processed carbohydrate: breads, cereals, crackers, cookies, candy and sugary drinks. \"Anything containing primarily refined grains or concentrated sugar digests rapidly, and raises insulin levels,\" he writes. And this elevated insulin sends a signal to fat cells to store or hoard calories. \"Fat cells take in or release calories only when instructed to do so by external signals — and the master control is insulin.\" Too much insulin, Ludwig argues, causes weight gain.\u003c/p>\n\u003cp>His book includes recipes and meal plans that translate the science into a prescriptive weight-loss plan. \"Our program builds on [the] Gycemic Index [diet], but we do the work for the reader so there is no need to count anything - GI values or calories,\" he tells us.\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",
"disqusIdentifier": "105778 http://ww2.kqed.org/bayareabites/?p=105778",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/01/05/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 666,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1452039062,
"excerpt": "\u003cem>U.S. News & World Report's \u003c/em>annual diet rankings give top marks to a meal-replacement plan to shed pounds fast. There's also a low-carb diet to stave off cravings; its virtues are sung in a new book.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "U.S. News & World Report's annual diet rankings give top marks to a meal-replacement plan to shed pounds fast. There's also a low-carb diet to stave off cravings; its virtues are sung in a new book.",
"title": "Best Diets 2016: From Fastest Weight Loss To Conquering Cravings | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Best Diets 2016: From Fastest Weight Loss To Conquering Cravings",
"datePublished": "2016-01-05T16:11:02-08:00",
"dateModified": "2016-01-05T16:11:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "best-diets-2016-from-fastest-weight-loss-to-conquering-cravings",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=462036387&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 05 Jan 2016 17:14:00 -0500",
"nprLastModifiedDate": "Tue, 05 Jan 2016 17:16:31 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings?ft=nprml&f=462036387",
"nprImageAgency": "iStockphoto",
"nprStoryId": "462036387",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 05 Jan 2016 17:16:00 -0500",
"path": "/bayareabites/105778/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to dieting, losing weight fast holds some appeal.\u003c/p>\n\u003cp>Perhaps that's why \u003cem>U.S. News & World Report\u003c/em> has added a Fast Weight-Loss Diet category to its \u003ca href=\"http://health.usnews.com/best-diet\">annual rankings\u003c/a> of best diet plans. And one of the diets that comes out on top is the HMR (Health Management Resources) Program.\u003c/p>\n\u003cp>HMR is a meal replacement diet that can be done on your own at home or under medical supervision in a clinic. In lieu of made-at-home meals, dieters can \u003ca href=\"https://www.hmrprogram.com/static-assets/pdf/Selections-Brochure-ALL-PRODUCT.pdf\">order\u003c/a> low-calorie shakes, soups, nutrition bars and multi-grain cereal.\u003c/p>\n\u003cp>The U.S. News reviewers say the \u003ca href=\"http://health.usnews.com/best-diet/hmr-diet\">plus side \u003c/a>to the HMR diet is its quick-start option and the convenience of having meals delivered to you. The down side: \"The shakes could get humdrum,\" and it's tough to eat out while on this diet.\u003c/p>\n\u003cp>\"A common \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMsa1208051\" target=\"_blank\">misconception\u003c/a> is that losing weight quickly is not healthy, not sustainable, and will just lead to future weight re-gain,\" wrote Carol Addy, the chief medical officer at HMR, in a \u003ca href=\"http://www.multivu.com/players/English/7670751-hmr-program-named-best-weight-loss-diet/\">release\u003c/a>. But she says, to the contrary, \"numerous clinical studies demonstrate that following a lifestyle change program which promotes fast initial weight loss can result in better \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/oby.21112/abstract;jsessionid=411FAA3DED55B0FDED7B940DDB5DD140.f01t03\" target=\"_blank\">long-term success\u003c/a>.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meal replacement diets aren't for everyone. After all, a shake for a meal can leave you wanting more. And prepared meals turn some people off. Some experts argue that a go-slow approach is better.\u003c/p>\n\u003cp>In fact, several other top-ranked diets on the U.S. News list put a focus on changing everyday eating habits, rather than following a prescribed diet. The rankings are based on evaluations by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health experts.\u003c/p>\n\u003cp>For instance, \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">the DASH diet\u003c/a>, which was originally designed to help people control high blood pressure, focuses on a healthy pattern of eating including lots of vegetables, whole grains and lean protein.\u003c/p>\n\u003cp>Worried about cognitive decline? The \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a> — which is ranked No. 2 on the Best Diets Overall list — combines the DASH approach and the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/14/439241950/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk\">Mediterranean\u003c/a> diet, which emphasizes more fish, olive oil and nuts.\u003c/p>\n\u003cp>Preliminary research suggests that these heart-healthy diets (DASH and Mediterranean) may also stave off mental decline. And according to the \u003cem>U.S. News\u003c/em> reviewers, the MIND diet — which was developed by researchers at Rush University Medical Center — focuses on foods within these two diets that influence brain health.\u003c/p>\n\u003cp>Want a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">lower-carb approach\u003c/a>? The Glycemic-Index Diet makes the list. The knock against it: It's hard to follow. If you're looking for an easier method to try this approach, well-known obesity researcher \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Harvard Medical School has you covered.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.amazon.com/Always-Hungry-Conquer-Cravings-Permanently/dp/1455533866\">Always Hungry? Conquer Cravings, Retrain Your Fat Cells & Lost Weigh Permanently,\u003c/a> Ludwig argues that the body doesn't handle all calories equally. \"The type of calories we eat can affect the number of calories we burn,\" he writes. He points to a weight-loss study published in \u003cem>JAMA\u003c/em>, the Journal of the American Medical Association, that found people on a low-carb diet burned about 325 more calories a day compared to those on a low-fat diet.\u003c/p>\n\u003cp>He says a key problem in our diets are processed carbohydrate: breads, cereals, crackers, cookies, candy and sugary drinks. \"Anything containing primarily refined grains or concentrated sugar digests rapidly, and raises insulin levels,\" he writes. And this elevated insulin sends a signal to fat cells to store or hoard calories. \"Fat cells take in or release calories only when instructed to do so by external signals — and the master control is insulin.\" Too much insulin, Ludwig argues, causes weight gain.\u003c/p>\n\u003cp>His book includes recipes and meal plans that translate the science into a prescriptive weight-loss plan. \"Our program builds on [the] Gycemic Index [diet], but we do the work for the reader so there is no need to count anything - GI values or calories,\" he tells us.\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/105778/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings",
"authors": [
"byline_bayareabites_105778"
],
"categories": [
"bayareabites_1245"
],
"tags": [
"bayareabites_14051",
"bayareabites_663",
"bayareabites_12330",
"bayareabites_15193",
"bayareabites_11260",
"bayareabites_2613",
"bayareabites_11836"
],
"featImg": "bayareabites_105779",
"label": "bayareabites"
},
"bayareabites_105639": {
"type": "posts",
"id": "bayareabites_105639",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "105639",
"score": null,
"sort": [
1451672551000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1451672551,
"format": "standard",
"disqusTitle": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods",
"title": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>During the holidays, I find myself indulging in the sweetness of life with a little too many rich treats and inebriating drinks, like my mom’s famous persimmon pudding and my friend’s spiked \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\" target=\"_blank\">kombucha\u003c/a> cocktails. After the fact, I can’t help but wonder about how my body is managing these indulgences. As someone who is passionate about wellness and curious about how our magical bodies function, I set out to learn the best ways to help my organs do their internal clean up work from all my partying. \u003c/p>\n\u003cfigure id=\"attachment_105645\" class=\"wp-caption aligncenter\" style=\"max-width: 1805px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverCLEAN.jpg\" alt=\"Livers do much of our body’s clean up work.\" width=\"1805\" height=\"1109\" class=\"size-full wp-image-105645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN.jpg 1805w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-960x590.jpg 960w\" sizes=\"(max-width: 1805px) 100vw, 1805px\">\u003cfigcaption class=\"wp-caption-text\">Livers do much of our body’s clean up work. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, I want to express gratitude to my liver, one of the \u003ca href=\"http://www.everydayhealth.com/news/facts-about-your-liver/\" target=\"_blank\">hardest working organs in the body\u003c/a>. I found out that the liver has three main functions: to help digest nutrients, to make proteins and to get rid of toxins. Everything we eat or drink has to be broken down into different chemicals before it can \u003ca href=\"http://www.oprah.com/health/What-Does-the-Liver-Do\" target=\"_blank\">help (or harm) our bodies\u003c/a>. The liver copes with the damaging substances we ingest or imbibe, such as preservatives, pesticides, and antibiotics by packaging them for safe disposal through urine or bile. The unfortunate truth is that \u003ca href=\"http://loveyourliver.com.au/alcohol/\" target=\"_blank\">alcohol\u003c/a> and \u003ca href=\"http://www.diabetesforecast.org/2012/feb/the-liver-s-role-how-it-processes-fats-and-carbs.html?referrer=https://www.google.com/\" target=\"_blank\">sugar\u003c/a> are two of the hardest things for our livers to process, so when indulging, here are some foods that can naturally help our hardworking livers continue to thrive. \u003c/p>\n\u003cfigure id=\"attachment_105652\" class=\"wp-caption aligncenter\" style=\"max-width: 1368px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverYAY.jpg\" alt=\"You’re the best, liver!\" width=\"1368\" height=\"900\" class=\"size-full wp-image-105652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY.jpg 1368w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-960x632.jpg 960w\" sizes=\"(max-width: 1368px) 100vw, 1368px\">\u003cfigcaption class=\"wp-caption-text\">You’re the best, liver! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Beets\u003c/h3>\n\u003cp>\u003ca href=\"http://www.naturalnews.com/033025_beets_liver_function.html#ixzz3uViZtwrb\" target=\"_blank\">Beets\u003c/a> are high in plant \u003ca href=\"http://www.whfoods.com/genpage.php?tname=nutrient&dbid=119\" target=\"_blank\">flavonoids\u003c/a>, a nutrient group that is known for its antioxidant and anti-inflammatory properties. These antioxidants help eliminate free radicals (or toxins) from our body. The richly red root vegetable is high in pectin, which can help flush out harmful substances that have been removed by the liver instead of allowing them to be reabsorbed by the body. I love beets on my salad, in a comforting bowl of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\" target=\"_blank\">beet borscht\u003c/a> or in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/\" target=\"_blank\">juice blend\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_105644\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverBEET.jpg\" alt=\"Beets help detoxify the liver.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Beets help detoxify the liver. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Lemons\u003c/h3>\n\u003cp>Lemons are also full of antioxidants as well as vitamin C. They aid your liver in producing enzymes, which can increase energy and help digestion. With lemons’ alkalizing nature they also neutralize toxins, eliminate waste and kick-start the digestive process. Every morning, I sip on warm water with lemon to help finish off the work my liver has done overnight and get my \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">digestive juices ready for breakfast\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105648\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverLEMON.jpg\" alt=\"Lemons aid your liver in producing enzymes, which can increase energy and help digestion.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lemons aid your liver in producing enzymes, which can increase energy and help digestion. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Avocados\u003c/h3>\n\u003cp>Avocados promote our bodies’ production of \u003ca href=\"http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html\" target=\"_blank\">glutathione\u003c/a>, the mother of all antioxidants, which is used for the filtration and detoxification of damaging substances. One of many ways to experience this silky fruit (or vegetable depending on your definition) is in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\">colorful salad perfect for the holidays\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105643\" class=\"wp-caption aligncenter\" style=\"max-width: 1644px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAVO.jpg\" alt=\"Avocados promote our bodies’ production of glutathione, the mother of all antioxidants.\" width=\"1644\" height=\"986\" class=\"size-full wp-image-105643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO.jpg 1644w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-960x576.jpg 960w\" sizes=\"(max-width: 1644px) 100vw, 1644px\">\u003cfigcaption class=\"wp-caption-text\">Avocados promote our bodies’ production of glutathione, the mother of all antioxidants. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Walnuts\u003c/h3>\n\u003cp>Walnuts are another great source of glutathione as well as omega-3 fatty acids, which helps detoxify the liver of disease-causing ammonia. In fact, walnut hulls are often used in liver-cleansing capsules or tincture formulas because of their \u003ca href=\"http://dailyhealthpost.com/7-common-foods-to-detoxify-your-liver-naturally/\" target=\"_blank\">ability to oxygenate the blood\u003c/a>. I enjoy adding walnuts to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">homemade granola\u003c/a> for breakfast. \u003c/p>\n\u003cfigure id=\"attachment_105651\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverWALNUT.jpg\" alt=\"Walnuts are another great source of glutathione as well as omega-3 fatty acids\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-105651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Walnuts are another great source of glutathione as well as omega-3 fatty acids. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>Garlic helps to launch enzymes in the liver to assist in the process of digestion and eliminating toxins. It is full of selenium, a naturally detoxifying mineral and \u003ca href=\"http://www.allicinfacts.com/about-allicin/what-is-allicin/\" target=\"_blank\">allicin\u003c/a> which help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">fend off immune system enemies\u003c/a>. This \u003ca href=\"http://ww2.kqed.org/jpepinheart/2015/08/27/garlic-and-pasilla-soup/\" target=\"_blank\">garlic soup\u003c/a> is a perfect warming dish for the colder months. \u003c/p>\n\u003cfigure id=\"attachment_105646\" class=\"wp-caption aligncenter\" style=\"max-width: 1622px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverGARLIC.jpg\" alt=\"Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins.\" width=\"1622\" height=\"1050\" class=\"size-full wp-image-105646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC.jpg 1622w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-960x621.jpg 960w\" sizes=\"(max-width: 1622px) 100vw, 1622px\">\u003cfigcaption class=\"wp-caption-text\">Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Leafy Greens\u003c/h3>\n\u003cp>Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. Some of my favorites are kale, chard, arugula and collard greens. These nutrient dense veggies can also help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">neutralize the metal, chemicals and pesticides that are often in our foods\u003c/a>. Leafy greens are a staple in my foodscape and I often sauté them. Here is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\">great basic recipe\u003c/a> to get you started. \u003c/p>\n\u003cfigure id=\"attachment_105647\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverKALE.jpg\" alt=\"Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \" width=\"1690\" height=\"1127\" class=\"size-full wp-image-105647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE.jpg 1690w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-960x640.jpg 960w\" sizes=\"(max-width: 1690px) 100vw, 1690px\">\u003cfigcaption class=\"wp-caption-text\">Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Apples\u003c/h3>\n\u003cp>Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. Fruit pectin is also helpful in \u003ca href=\"http://www.naturalnews.com/029148_pectin_heavy_metals.html\" target=\"_blank\">removing heavy metals\u003c/a>, such as mercury and lead \u003ca href=\"http://blogs.naturalnews.com/ideal-liver-fuel-super-foods-detox-liver-cleanse-liver-toxin-naturally/\" target=\"_blank\">from the body\u003c/a>. Besides enjoying apples as a crunchy liver boosting snack, you can also try \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/09/making-apple-butter/\" target=\"_blank\">making apple butter\u003c/a> to enjoy in yogurt or on toast! \u003c/p>\n\u003cfigure id=\"attachment_105642\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAPPLE.jpg\" alt=\"Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system.\" width=\"1923\" height=\"1154\" class=\"size-full wp-image-105642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-960x576.jpg 960w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dandelion Root\u003c/h3>\n\u003cp>You know those yellow flowers that pop up in our gardens and grassy fields? Their roots are a fantastic \u003ca href=\"http://www.thepracticalherbalist.com/holistic-medicine-library/dandelion-the-liver-cleanser/\" target=\"_blank\">digestive stimulant and toxin transporter\u003c/a>. \u003ca href=\"http://www.mindbodygreen.com/0-7134/8-reasons-to-drink-dandelion-root-tea.html\" target=\"_blank\">Dandelion root tea\u003c/a> eases congestion in the liver and helps it purifies our blood. I often drink roasted dandelion root tea before a meal or in the morning when I take a break from coffee. I love its satisfying rich, roasty flavor. \u003c/p>\n\u003cfigure id=\"attachment_105649\" class=\"wp-caption aligncenter\" style=\"max-width: 1660px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTEA.jpg\" alt=\"Dandelion root tea eases congestion in the liver and helps it purifies our blood. \" width=\"1660\" height=\"1231\" class=\"size-full wp-image-105649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA.jpg 1660w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-960x712.jpg 960w\" sizes=\"(max-width: 1660px) 100vw, 1660px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion root tea eases congestion in the liver and helps it purifies our blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I enjoy the outward manifestations of the holiday season with feasts, decorations, gifts and parties, I like to bring my awareness inside and celebrate my body for all of its magical inner workings. While there is no way for us to “un-do” the glasses of wine or sweet desserts that we’ve consumed, we can send our livers a present by eating some of these liver-friendly foods. Maybe some months after the holidays, when I am missing the festivities of celebration, I’ll throw my liver a party, and invite all my friends’ livers too and we can dance and drink a crazy juice concoction with all of these antioxidant-rich foods to honor our beloved organ. \u003c/p>\n\u003cfigure id=\"attachment_105650\" class=\"wp-caption aligncenter\" style=\"max-width: 1932px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTHANKY.jpg\" alt=\"Liver Partytime!\" width=\"1932\" height=\"1159\" class=\"size-full wp-image-105650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY.jpg 1932w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-960x576.jpg 960w\" sizes=\"(max-width: 1932px) 100vw, 1932px\">\u003cfigcaption class=\"wp-caption-text\">Liver Partytime! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "105639 http://ww2.kqed.org/bayareabites/?p=105639",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1003,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1546456119,
"excerpt": "An illustrated guide to eight liver-friendly foods to help your hard working organ cleanse your body from indulging during the holiday season.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An illustrated guide to eight liver-friendly foods to help your hard working organ cleanse your body from indulging during the holiday season.\r\n",
"title": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods",
"datePublished": "2016-01-01T10:22:31-08:00",
"dateModified": "2019-01-02T11:08:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"source": "Health and Nutrition",
"path": "/bayareabites/105639/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the holidays, I find myself indulging in the sweetness of life with a little too many rich treats and inebriating drinks, like my mom’s famous persimmon pudding and my friend’s spiked \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\" target=\"_blank\">kombucha\u003c/a> cocktails. After the fact, I can’t help but wonder about how my body is managing these indulgences. As someone who is passionate about wellness and curious about how our magical bodies function, I set out to learn the best ways to help my organs do their internal clean up work from all my partying. \u003c/p>\n\u003cfigure id=\"attachment_105645\" class=\"wp-caption aligncenter\" style=\"max-width: 1805px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverCLEAN.jpg\" alt=\"Livers do much of our body’s clean up work.\" width=\"1805\" height=\"1109\" class=\"size-full wp-image-105645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN.jpg 1805w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-960x590.jpg 960w\" sizes=\"(max-width: 1805px) 100vw, 1805px\">\u003cfigcaption class=\"wp-caption-text\">Livers do much of our body’s clean up work. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, I want to express gratitude to my liver, one of the \u003ca href=\"http://www.everydayhealth.com/news/facts-about-your-liver/\" target=\"_blank\">hardest working organs in the body\u003c/a>. I found out that the liver has three main functions: to help digest nutrients, to make proteins and to get rid of toxins. Everything we eat or drink has to be broken down into different chemicals before it can \u003ca href=\"http://www.oprah.com/health/What-Does-the-Liver-Do\" target=\"_blank\">help (or harm) our bodies\u003c/a>. The liver copes with the damaging substances we ingest or imbibe, such as preservatives, pesticides, and antibiotics by packaging them for safe disposal through urine or bile. The unfortunate truth is that \u003ca href=\"http://loveyourliver.com.au/alcohol/\" target=\"_blank\">alcohol\u003c/a> and \u003ca href=\"http://www.diabetesforecast.org/2012/feb/the-liver-s-role-how-it-processes-fats-and-carbs.html?referrer=https://www.google.com/\" target=\"_blank\">sugar\u003c/a> are two of the hardest things for our livers to process, so when indulging, here are some foods that can naturally help our hardworking livers continue to thrive. \u003c/p>\n\u003cfigure id=\"attachment_105652\" class=\"wp-caption aligncenter\" style=\"max-width: 1368px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverYAY.jpg\" alt=\"You’re the best, liver!\" width=\"1368\" height=\"900\" class=\"size-full wp-image-105652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY.jpg 1368w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-960x632.jpg 960w\" sizes=\"(max-width: 1368px) 100vw, 1368px\">\u003cfigcaption class=\"wp-caption-text\">You’re the best, liver! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Beets\u003c/h3>\n\u003cp>\u003ca href=\"http://www.naturalnews.com/033025_beets_liver_function.html#ixzz3uViZtwrb\" target=\"_blank\">Beets\u003c/a> are high in plant \u003ca href=\"http://www.whfoods.com/genpage.php?tname=nutrient&dbid=119\" target=\"_blank\">flavonoids\u003c/a>, a nutrient group that is known for its antioxidant and anti-inflammatory properties. These antioxidants help eliminate free radicals (or toxins) from our body. The richly red root vegetable is high in pectin, which can help flush out harmful substances that have been removed by the liver instead of allowing them to be reabsorbed by the body. I love beets on my salad, in a comforting bowl of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\" target=\"_blank\">beet borscht\u003c/a> or in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/\" target=\"_blank\">juice blend\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_105644\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverBEET.jpg\" alt=\"Beets help detoxify the liver.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Beets help detoxify the liver. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Lemons\u003c/h3>\n\u003cp>Lemons are also full of antioxidants as well as vitamin C. They aid your liver in producing enzymes, which can increase energy and help digestion. With lemons’ alkalizing nature they also neutralize toxins, eliminate waste and kick-start the digestive process. Every morning, I sip on warm water with lemon to help finish off the work my liver has done overnight and get my \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">digestive juices ready for breakfast\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105648\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverLEMON.jpg\" alt=\"Lemons aid your liver in producing enzymes, which can increase energy and help digestion.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lemons aid your liver in producing enzymes, which can increase energy and help digestion. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Avocados\u003c/h3>\n\u003cp>Avocados promote our bodies’ production of \u003ca href=\"http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html\" target=\"_blank\">glutathione\u003c/a>, the mother of all antioxidants, which is used for the filtration and detoxification of damaging substances. One of many ways to experience this silky fruit (or vegetable depending on your definition) is in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\">colorful salad perfect for the holidays\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105643\" class=\"wp-caption aligncenter\" style=\"max-width: 1644px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAVO.jpg\" alt=\"Avocados promote our bodies’ production of glutathione, the mother of all antioxidants.\" width=\"1644\" height=\"986\" class=\"size-full wp-image-105643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO.jpg 1644w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-960x576.jpg 960w\" sizes=\"(max-width: 1644px) 100vw, 1644px\">\u003cfigcaption class=\"wp-caption-text\">Avocados promote our bodies’ production of glutathione, the mother of all antioxidants. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Walnuts\u003c/h3>\n\u003cp>Walnuts are another great source of glutathione as well as omega-3 fatty acids, which helps detoxify the liver of disease-causing ammonia. In fact, walnut hulls are often used in liver-cleansing capsules or tincture formulas because of their \u003ca href=\"http://dailyhealthpost.com/7-common-foods-to-detoxify-your-liver-naturally/\" target=\"_blank\">ability to oxygenate the blood\u003c/a>. I enjoy adding walnuts to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">homemade granola\u003c/a> for breakfast. \u003c/p>\n\u003cfigure id=\"attachment_105651\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverWALNUT.jpg\" alt=\"Walnuts are another great source of glutathione as well as omega-3 fatty acids\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-105651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Walnuts are another great source of glutathione as well as omega-3 fatty acids. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>Garlic helps to launch enzymes in the liver to assist in the process of digestion and eliminating toxins. It is full of selenium, a naturally detoxifying mineral and \u003ca href=\"http://www.allicinfacts.com/about-allicin/what-is-allicin/\" target=\"_blank\">allicin\u003c/a> which help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">fend off immune system enemies\u003c/a>. This \u003ca href=\"http://ww2.kqed.org/jpepinheart/2015/08/27/garlic-and-pasilla-soup/\" target=\"_blank\">garlic soup\u003c/a> is a perfect warming dish for the colder months. \u003c/p>\n\u003cfigure id=\"attachment_105646\" class=\"wp-caption aligncenter\" style=\"max-width: 1622px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverGARLIC.jpg\" alt=\"Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins.\" width=\"1622\" height=\"1050\" class=\"size-full wp-image-105646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC.jpg 1622w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-960x621.jpg 960w\" sizes=\"(max-width: 1622px) 100vw, 1622px\">\u003cfigcaption class=\"wp-caption-text\">Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Leafy Greens\u003c/h3>\n\u003cp>Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. Some of my favorites are kale, chard, arugula and collard greens. These nutrient dense veggies can also help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">neutralize the metal, chemicals and pesticides that are often in our foods\u003c/a>. Leafy greens are a staple in my foodscape and I often sauté them. Here is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\">great basic recipe\u003c/a> to get you started. \u003c/p>\n\u003cfigure id=\"attachment_105647\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverKALE.jpg\" alt=\"Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \" width=\"1690\" height=\"1127\" class=\"size-full wp-image-105647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE.jpg 1690w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-960x640.jpg 960w\" sizes=\"(max-width: 1690px) 100vw, 1690px\">\u003cfigcaption class=\"wp-caption-text\">Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Apples\u003c/h3>\n\u003cp>Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. Fruit pectin is also helpful in \u003ca href=\"http://www.naturalnews.com/029148_pectin_heavy_metals.html\" target=\"_blank\">removing heavy metals\u003c/a>, such as mercury and lead \u003ca href=\"http://blogs.naturalnews.com/ideal-liver-fuel-super-foods-detox-liver-cleanse-liver-toxin-naturally/\" target=\"_blank\">from the body\u003c/a>. Besides enjoying apples as a crunchy liver boosting snack, you can also try \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/09/making-apple-butter/\" target=\"_blank\">making apple butter\u003c/a> to enjoy in yogurt or on toast! \u003c/p>\n\u003cfigure id=\"attachment_105642\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAPPLE.jpg\" alt=\"Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system.\" width=\"1923\" height=\"1154\" class=\"size-full wp-image-105642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-960x576.jpg 960w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dandelion Root\u003c/h3>\n\u003cp>You know those yellow flowers that pop up in our gardens and grassy fields? Their roots are a fantastic \u003ca href=\"http://www.thepracticalherbalist.com/holistic-medicine-library/dandelion-the-liver-cleanser/\" target=\"_blank\">digestive stimulant and toxin transporter\u003c/a>. \u003ca href=\"http://www.mindbodygreen.com/0-7134/8-reasons-to-drink-dandelion-root-tea.html\" target=\"_blank\">Dandelion root tea\u003c/a> eases congestion in the liver and helps it purifies our blood. I often drink roasted dandelion root tea before a meal or in the morning when I take a break from coffee. I love its satisfying rich, roasty flavor. \u003c/p>\n\u003cfigure id=\"attachment_105649\" class=\"wp-caption aligncenter\" style=\"max-width: 1660px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTEA.jpg\" alt=\"Dandelion root tea eases congestion in the liver and helps it purifies our blood. \" width=\"1660\" height=\"1231\" class=\"size-full wp-image-105649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA.jpg 1660w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-960x712.jpg 960w\" sizes=\"(max-width: 1660px) 100vw, 1660px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion root tea eases congestion in the liver and helps it purifies our blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I enjoy the outward manifestations of the holiday season with feasts, decorations, gifts and parties, I like to bring my awareness inside and celebrate my body for all of its magical inner workings. While there is no way for us to “un-do” the glasses of wine or sweet desserts that we’ve consumed, we can send our livers a present by eating some of these liver-friendly foods. Maybe some months after the holidays, when I am missing the festivities of celebration, I’ll throw my liver a party, and invite all my friends’ livers too and we can dance and drink a crazy juice concoction with all of these antioxidant-rich foods to honor our beloved organ. \u003c/p>\n\u003cfigure id=\"attachment_105650\" class=\"wp-caption aligncenter\" style=\"max-width: 1932px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTHANKY.jpg\" alt=\"Liver Partytime!\" width=\"1932\" height=\"1159\" class=\"size-full wp-image-105650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY.jpg 1932w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-960x576.jpg 960w\" sizes=\"(max-width: 1932px) 100vw, 1932px\">\u003cfigcaption class=\"wp-caption-text\">Liver Partytime! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/105639/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods",
"authors": [
"5404"
],
"categories": [
"bayareabites_11028",
"bayareabites_1245",
"bayareabites_1763"
],
"tags": [
"bayareabites_1219",
"bayareabites_1218",
"bayareabites_310",
"bayareabites_15180",
"bayareabites_1686"
],
"featImg": "bayareabites_105641",
"label": "source_bayareabites_105639"
},
"bayareabites_105695": {
"type": "posts",
"id": "bayareabites_105695",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "105695",
"score": null,
"sort": [
1451669411000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1451669411,
"format": "standard",
"disqusTitle": "Netflix And Chew: How Binge Watching Affects Our Eating Habits",
"title": "Netflix And Chew: How Binge Watching Affects Our Eating Habits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \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",
"disqusIdentifier": "105695 http://ww2.kqed.org/bayareabites/?p=105695",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/01/01/netflix-and-chew-how-binge-watching-affects-our-eating-habits/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 829,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1451669411,
"excerpt": "Lots of research suggests munching while watching TV promotes mindless eating. Overall viewing time is a key factor. But the genre of what you are watching may also influence how much you consume.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lots of research suggests munching while watching TV promotes mindless eating. Overall viewing time is a key factor. But the genre of what you are watching may also influence how much you consume.",
"title": "Netflix And Chew: How Binge Watching Affects Our Eating Habits | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Netflix And Chew: How Binge Watching Affects Our Eating Habits",
"datePublished": "2016-01-01T09:30:11-08:00",
"dateModified": "2016-01-01T09:30:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "netflix-and-chew-how-binge-watching-affects-our-eating-habits",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=461594989&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Susmita Baral, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 31 Dec 2015 16:57:00 -0500",
"nprLastModifiedDate": "Thu, 31 Dec 2015 18:25:10 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/12/31/461594989/netflix-and-chew-how-binge-watching-affects-our-eating-habits?ft=nprml&f=461594989",
"nprImageAgency": "iStockphoto",
"source": "Health and Nutrition",
"nprStoryId": "461594989",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 31 Dec 2015 18:25:00 -0500",
"path": "/bayareabites/105695/netflix-and-chew-how-binge-watching-affects-our-eating-habits",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/105695/netflix-and-chew-how-binge-watching-affects-our-eating-habits",
"authors": [
"byline_bayareabites_105695"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_1593"
],
"tags": [
"bayareabites_15181",
"bayareabites_15184",
"bayareabites_11927",
"bayareabites_12473",
"bayareabites_15183",
"bayareabites_15182",
"bayareabites_12139",
"bayareabites_11318"
],
"featImg": "bayareabites_105696",
"label": "source_bayareabites_105695"
},
"bayareabites_104680": {
"type": "posts",
"id": "bayareabites_104680",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "104680",
"score": null,
"sort": [
1449934242000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1449934242,
"format": "standard",
"disqusTitle": "Antibiotic Use On Farms Is Up, Despite Promises To Kick The Drugs",
"title": "Antibiotic Use On Farms Is Up, Despite Promises To Kick The Drugs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.\u003c/p>\n\u003cp>But if you go by the government's data on drugs sold to livestock producers, it's a different story.\u003c/p>\n\u003cp>According to the Food and Drug Administration, which compiles \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">these numbers\u003c/a>, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.\u003c/p>\n\u003cp>And most alarming to public health advocates, sales of antibiotics important in human medicine went up three percent from 2013 to 2014, the FDA found. That's just slightly less than the five-year trend.\u003c/p>\n\u003cp>In addition to treating sick animals, meat producers use antibiotics to prevent disease and also to get animals to grow faster. The FDA has taken steps to stop the use of these drugs for growth promotion purposes by the end of 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA, and a lot of scientists and health advocates, are concerned that the livestock industry's excessive use of antibiotics will raise the risk that bacteria will become resistant to these drugs, and bacteria carrying those resistance genes could then infect people.\u003c/p>\n\u003cp>Growing pressure from consumers around this issue has prompted several Big Food companies to pledge to reduce their reliance on antibiotics or announce reductions they've already made. Among them are the giant agribusinesses \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/28/402736017/tyson-foods-to-stop-giving-chickens-human-used-antibiotics\">Tyson Foods\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue Farms\u003c/a> and Foster Farms and restaurant chains like McDonalds, Chick-fil-A and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>. Many of those companies made commitments in 2015, so reductions in antibiotic use by their suppliers may not be reflected in the latest FDA data from 2014.\u003c/p>\n\u003cp>As in previous years, a class of older antibiotics called tetracyclines dominated the statistics on antibiotic use. Tetracyclines accounted for 70 percent of all \"medically important\" antibiotics used in animal agriculture. Tetracyclines are no longer considered first-line drugs in human medicine. But sales of other classes of antibiotics, including widely used human drugs such as cephalosporins and macrolides, also increased.\u003c/p>\n\u003cp>Public health groups that have demanded the industry to curb antibiotic use say the latest data confirms that more regulation is still needed.\u003c/p>\n\u003cp>\"There is no indication that FDA's change in policy has yet resulted in any meaningful reductions on antibiotic sales and usage in food animal production,\" Susan Vaughn Grooters, a policy analyst for \u003ca href=\"http://www.keepantibioticsworking.com/\" target=\"_blank\">Keep Antibiotics Working\u003c/a>, a coalition of advocacy groups, said in a \u003ca href=\"http://static1.squarespace.com/static/5519650ce4b01b71131cb5f9/t/566a54cdc21b86abf16e79e0/1449809101600/KAW+ADUFA+Statement_12.10.15.pdf\">statement\u003c/a>. \"As the coalition has been saying for years, FDA must set clear targets for the reduction in antibiotic use. Otherwise, industry will continue to conduct business as usual, while the crisis of resistance continues to loom large and consumers pay the price.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "104680 http://ww2.kqed.org/bayareabites/?p=104680",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/12/12/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 469,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1449934242,
"excerpt": "Producers of poultry, cattle and pigs continue to use more antibiotics, according to the latest government data. That's despite more pledges from food companies to sell meat raised without the drugs.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Producers of poultry, cattle and pigs continue to use more antibiotics, according to the latest government data. That's despite more pledges from food companies to sell meat raised without the drugs.",
"title": "Antibiotic Use On Farms Is Up, Despite Promises To Kick The Drugs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Antibiotic Use On Farms Is Up, Despite Promises To Kick The Drugs",
"datePublished": "2015-12-12T07:30:42-08:00",
"dateModified": "2015-12-12T07:30:42-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=459274335&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Fri, 11 Dec 2015 11:31:00 -0500",
"nprLastModifiedDate": "Fri, 11 Dec 2015 11:32:04 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/12/11/459274335/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs?ft=nprml&f=459274335",
"nprImageAgency": "Rich Pedroncelli/AP",
"source": "Food Safety",
"nprStoryId": "459274335",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 11 Dec 2015 11:32:00 -0500",
"path": "/bayareabites/104680/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.\u003c/p>\n\u003cp>But if you go by the government's data on drugs sold to livestock producers, it's a different story.\u003c/p>\n\u003cp>According to the Food and Drug Administration, which compiles \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">these numbers\u003c/a>, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.\u003c/p>\n\u003cp>And most alarming to public health advocates, sales of antibiotics important in human medicine went up three percent from 2013 to 2014, the FDA found. That's just slightly less than the five-year trend.\u003c/p>\n\u003cp>In addition to treating sick animals, meat producers use antibiotics to prevent disease and also to get animals to grow faster. The FDA has taken steps to stop the use of these drugs for growth promotion purposes by the end of 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA, and a lot of scientists and health advocates, are concerned that the livestock industry's excessive use of antibiotics will raise the risk that bacteria will become resistant to these drugs, and bacteria carrying those resistance genes could then infect people.\u003c/p>\n\u003cp>Growing pressure from consumers around this issue has prompted several Big Food companies to pledge to reduce their reliance on antibiotics or announce reductions they've already made. Among them are the giant agribusinesses \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/28/402736017/tyson-foods-to-stop-giving-chickens-human-used-antibiotics\">Tyson Foods\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue Farms\u003c/a> and Foster Farms and restaurant chains like McDonalds, Chick-fil-A and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>. Many of those companies made commitments in 2015, so reductions in antibiotic use by their suppliers may not be reflected in the latest FDA data from 2014.\u003c/p>\n\u003cp>As in previous years, a class of older antibiotics called tetracyclines dominated the statistics on antibiotic use. Tetracyclines accounted for 70 percent of all \"medically important\" antibiotics used in animal agriculture. Tetracyclines are no longer considered first-line drugs in human medicine. But sales of other classes of antibiotics, including widely used human drugs such as cephalosporins and macrolides, also increased.\u003c/p>\n\u003cp>Public health groups that have demanded the industry to curb antibiotic use say the latest data confirms that more regulation is still needed.\u003c/p>\n\u003cp>\"There is no indication that FDA's change in policy has yet resulted in any meaningful reductions on antibiotic sales and usage in food animal production,\" Susan Vaughn Grooters, a policy analyst for \u003ca href=\"http://www.keepantibioticsworking.com/\" target=\"_blank\">Keep Antibiotics Working\u003c/a>, a coalition of advocacy groups, said in a \u003ca href=\"http://static1.squarespace.com/static/5519650ce4b01b71131cb5f9/t/566a54cdc21b86abf16e79e0/1449809101600/KAW+ADUFA+Statement_12.10.15.pdf\">statement\u003c/a>. \"As the coalition has been saying for years, FDA must set clear targets for the reduction in antibiotic use. Otherwise, industry will continue to conduct business as usual, while the crisis of resistance continues to loom large and consumers pay the price.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/104680/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs",
"authors": [
"byline_bayareabites_104680"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_2035"
],
"tags": [
"bayareabites_12288",
"bayareabites_11521",
"bayareabites_1057",
"bayareabites_2608"
],
"featImg": "bayareabites_104681",
"label": "source_bayareabites_104680"
},
"bayareabites_104534": {
"type": "posts",
"id": "bayareabites_104534",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "104534",
"score": null,
"sort": [
1449711418000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1449711418,
"format": "standard",
"disqusTitle": "A Protein In The Gut May Explain Why Some Can't Stomach Gluten",
"title": "A Protein In The Gut May Explain Why Some Can't Stomach Gluten",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you've found that you are sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp – perhaps you've had to bear the brunt of the gluten-free backlash.\u003c/p>\n\u003cp>Some 47 percent of American consumers say the gluten-free diet is a fad, according to \u003ca href=\"http://store.mintel.com/gluten-free-foods-us-october-2015?utm_campaign=6525003_US%20-%20Gluten-free%20Foods&utm_medium=email&utm_source=dotm&dm_i=2174,3VUQ3,K19F85,E06AH,1\">Mintel research\u003c/a>. And that's partly because there's been scant proof of what causes non-celiac gluten sensitivity. As far as diagnosing it goes, there's nothing akin to the \u003ca href=\"https://www.csaceliacs.org/diagnosis_of_celiac_disease_sensitivityspecific.jsp\">gold standard tests\u003c/a> that help diagnose the one percent of the population that has celiac disease.\u003c/p>\n\u003cp>But those who shun gluten (and don't have celiac disease) may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body. A study from \u003ca href=\"http://www.romecriteria.org/about/barbara.cfm\">Giovanni Barbara\u003c/a> and his team at the University of Bologna, Italy, suggests that gluten sensitive individuals may harbor high levels of a molecule called zonulin that is linked to inflammation.\u003c/p>\n\u003cp>Levels of zonulin in the blood have already shown to be high in celiacs. In Barbara's study, levels in gluten-sensitive individuals almost matched those of celiacs. Though the results are preliminary, they point in a hopeful direction for future tests to help diagnose this controversial condition.\u003c/p>\n\u003cp>About 6 percent of the global population may be sensitive to gluten, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">gastroenterologist Alessio Fasano\u003c/a> of Massachusetts General Hospital in Boston. Symptoms can be similar to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including \"brain fog,\" headache, fatigue, joint and muscle pain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter zonulin, stage left. Zonulin is an inflammatory protein first discovered by Fasano and his team in 2000. It helps regulate leakiness in the gut by opening and closing the spaces or \"junctions\" between cells in the lining of the digestive tract. Zonulin is triggered by harmful bacteria, and offers important protection to the body: If you accidentally eat a food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs.\u003c/p>\n\u003cp>Once the pathogen is gone, zonulin levels drop and the junctions close. \u003cbr> So what does it have to do with gluten? It turns out that gluten is a strong trigger of zonulin in some individuals. \"No human being completely digests gluten,\" says Fasano. \"And in a small percentage of us, that undigested gluten triggers the release of zonulin,\" leading to high levels of it.\u003c/p>\n\u003cp>To test the theory, Giovanni Barbara and a team of researchers at the University of Bologna measured blood levels of zonulin in four groups of individuals: those with celiac disease, those with irritable bowel syndrome marked by diarrhea, those with self-diagnosed gluten sensitivity and healthy volunteers. Both celiacs and gluten sensitives turned up with remarkably high levels of zonulin in their blood. Those with IBS had elevated levels but less than half of celiacs or gluten sensitive individuals. Healthy volunteers had negligible blood levels of zonulin.\u003c/p>\n\u003cp>The results were presented in October as an abstract at the \u003ca href=\"https://www.ueg.eu/week/\">23rd United European Gastroenterology Week\u003c/a> in Barcelona, Spain. \"I was very surprised, but not only by the zonulin levels,\" says Barbara. \"In our study, gluten-sensitive individuals who responded to a gluten-free diet had a genetic predisposition to celiac disease. They had no evidence of celiac, but they did have the vulnerable genes that put a person at risk of celiac.\"\u003c/p>\n\u003cp>Despite having found two potential biomarkers, Barbara cautions that it's far too soon to recommend any kind of clinical testing. \"We need more research to determine the clinical usefulness of these markers .... Other laboratories need to reproduce our data, and we need to repeat our own experiment with gluten sensitive patients who have been identified by strict criteria in double blind studies.\" Barbara adds that his center only sees the most severe patients who been unsuccessful finding treatment elsewhere, which may have influenced the results.\u003c/p>\n\u003cp>Fasano, who was not involved in Barbara's study, says the discovery of zonulin is part of a larger evolving picture. \"This molecule is extremely important in a lot of illness, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/\">from Type 1 diabetes to other autoimmune diseases\u003c/a>. Many illnesses link back to loss of barrier function in the gut.\" Soon, a trial will begin to test whether it's possible to shut down zonulin production in the gut for a few hours.\u003c/p>\n\u003cp>\"It would be really great,\" says Fasano, \"if we had a safe medication that could keep this molecule at bay and offer help for celiac disease, gluten sensitivity, and perhaps other conditions.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "104534 http://ww2.kqed.org/bayareabites/?p=104534",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/12/09/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 790,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1449711418,
"excerpt": "Some people who don't have celiac disease say they feel better on a gluten-free diet. Researchers have long been puzzled as to why. A study suggests it could be because of a protein called zonulin.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Some people who don't have celiac disease say they feel better on a gluten-free diet. Researchers have long been puzzled as to why. A study suggests it could be because of a protein called zonulin.",
"title": "A Protein In The Gut May Explain Why Some Can't Stomach Gluten | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Protein In The Gut May Explain Why Some Can't Stomach Gluten",
"datePublished": "2015-12-09T17:36:58-08:00",
"dateModified": "2015-12-09T17:36:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=459061317&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 09 Dec 2015 17:49:00 -0500",
"nprLastModifiedDate": "Wed, 09 Dec 2015 18:01:12 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/12/09/459061317/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten?ft=nprml&f=459061317",
"nprImageAgency": "JPM/Getty Images",
"nprStoryId": "459061317",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 09 Dec 2015 18:01:00 -0500",
"path": "/bayareabites/104534/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've found that you are sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp – perhaps you've had to bear the brunt of the gluten-free backlash.\u003c/p>\n\u003cp>Some 47 percent of American consumers say the gluten-free diet is a fad, according to \u003ca href=\"http://store.mintel.com/gluten-free-foods-us-october-2015?utm_campaign=6525003_US%20-%20Gluten-free%20Foods&utm_medium=email&utm_source=dotm&dm_i=2174,3VUQ3,K19F85,E06AH,1\">Mintel research\u003c/a>. And that's partly because there's been scant proof of what causes non-celiac gluten sensitivity. As far as diagnosing it goes, there's nothing akin to the \u003ca href=\"https://www.csaceliacs.org/diagnosis_of_celiac_disease_sensitivityspecific.jsp\">gold standard tests\u003c/a> that help diagnose the one percent of the population that has celiac disease.\u003c/p>\n\u003cp>But those who shun gluten (and don't have celiac disease) may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body. A study from \u003ca href=\"http://www.romecriteria.org/about/barbara.cfm\">Giovanni Barbara\u003c/a> and his team at the University of Bologna, Italy, suggests that gluten sensitive individuals may harbor high levels of a molecule called zonulin that is linked to inflammation.\u003c/p>\n\u003cp>Levels of zonulin in the blood have already shown to be high in celiacs. In Barbara's study, levels in gluten-sensitive individuals almost matched those of celiacs. Though the results are preliminary, they point in a hopeful direction for future tests to help diagnose this controversial condition.\u003c/p>\n\u003cp>About 6 percent of the global population may be sensitive to gluten, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">gastroenterologist Alessio Fasano\u003c/a> of Massachusetts General Hospital in Boston. Symptoms can be similar to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including \"brain fog,\" headache, fatigue, joint and muscle pain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter zonulin, stage left. Zonulin is an inflammatory protein first discovered by Fasano and his team in 2000. It helps regulate leakiness in the gut by opening and closing the spaces or \"junctions\" between cells in the lining of the digestive tract. Zonulin is triggered by harmful bacteria, and offers important protection to the body: If you accidentally eat a food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs.\u003c/p>\n\u003cp>Once the pathogen is gone, zonulin levels drop and the junctions close. \u003cbr> So what does it have to do with gluten? It turns out that gluten is a strong trigger of zonulin in some individuals. \"No human being completely digests gluten,\" says Fasano. \"And in a small percentage of us, that undigested gluten triggers the release of zonulin,\" leading to high levels of it.\u003c/p>\n\u003cp>To test the theory, Giovanni Barbara and a team of researchers at the University of Bologna measured blood levels of zonulin in four groups of individuals: those with celiac disease, those with irritable bowel syndrome marked by diarrhea, those with self-diagnosed gluten sensitivity and healthy volunteers. Both celiacs and gluten sensitives turned up with remarkably high levels of zonulin in their blood. Those with IBS had elevated levels but less than half of celiacs or gluten sensitive individuals. Healthy volunteers had negligible blood levels of zonulin.\u003c/p>\n\u003cp>The results were presented in October as an abstract at the \u003ca href=\"https://www.ueg.eu/week/\">23rd United European Gastroenterology Week\u003c/a> in Barcelona, Spain. \"I was very surprised, but not only by the zonulin levels,\" says Barbara. \"In our study, gluten-sensitive individuals who responded to a gluten-free diet had a genetic predisposition to celiac disease. They had no evidence of celiac, but they did have the vulnerable genes that put a person at risk of celiac.\"\u003c/p>\n\u003cp>Despite having found two potential biomarkers, Barbara cautions that it's far too soon to recommend any kind of clinical testing. \"We need more research to determine the clinical usefulness of these markers .... Other laboratories need to reproduce our data, and we need to repeat our own experiment with gluten sensitive patients who have been identified by strict criteria in double blind studies.\" Barbara adds that his center only sees the most severe patients who been unsuccessful finding treatment elsewhere, which may have influenced the results.\u003c/p>\n\u003cp>Fasano, who was not involved in Barbara's study, says the discovery of zonulin is part of a larger evolving picture. \"This molecule is extremely important in a lot of illness, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/\">from Type 1 diabetes to other autoimmune diseases\u003c/a>. Many illnesses link back to loss of barrier function in the gut.\" Soon, a trial will begin to test whether it's possible to shut down zonulin production in the gut for a few hours.\u003c/p>\n\u003cp>\"It would be really great,\" says Fasano, \"if we had a safe medication that could keep this molecule at bay and offer help for celiac disease, gluten sensitivity, and perhaps other conditions.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/104534/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten",
"authors": [
"byline_bayareabites_104534"
],
"categories": [
"bayareabites_1245"
],
"tags": [
"bayareabites_11132",
"bayareabites_12574",
"bayareabites_138",
"bayareabites_15132"
],
"featImg": "bayareabites_104535",
"label": "bayareabites"
},
"bayareabites_103395": {
"type": "posts",
"id": "bayareabites_103395",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103395",
"score": null,
"sort": [
1447858820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1447858820,
"format": "standard",
"disqusTitle": "DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\"",
"title": "DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ghee, or Indian clarified unsalted butter, is delicious and easy to make at home. Regular butter is transformed through a sacred cooking process that evaporates the water and separates the milk solids. Known as “liquid gold” in India, this pure fat has been used for centuries for medicinal and ceremonial purposes. And it's prized in the kitchen for its high smoking point, nutty flavor and digestibility.\u003c/p>\n\u003cfigure id=\"attachment_103398\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-6-400x426.jpg\" alt=\"A jar of liquid gold.\" width=\"400\" height=\"426\" class=\"size-thumbnail wp-image-103398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-800x851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1440x1532.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-960x1022.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A finished jar ghee, or \"liquid gold.\" \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I recently spent the afternoon in the kitchen of \u003ca href=\"http://www.thespicewhisperer.com\" target=\"_blank\">Vinita Jacinto\u003c/a>, a chef and former instructor at the \u003ca href=\"http://www.chefs.edu/san-francisco/about-california-culinary-academy\" target=\"_blank\">California Culinary Academy\u003c/a>, to learn more about ghee. I first heard raves about ghee from my fellow yoga teacher friends. But when I saw the steep price tag of a jar at Whole Foods, my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/13/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds/\" target=\"_blank\">DIY instincts\u003c/a> kicked in and I vowed to learn how to make it.\u003c/p>\n\u003cp>\u003cstrong>Ancestral roots\u003c/strong>\u003c/p>\n\u003cp>When I arrived at Jacinto’s home in El Cerrito, she welcomed me with a big hug and handed me a mug of her homemade chai tea. As we sipped our drinks, Jacinto recounted her childhood memories in Calcutta, India. \u003c/p>\n\u003cp>“Growing up, we saw the whole dairy cycle. Twice a day, the milkman came to our house and brought fresh milk. If I hugged the jar, it was still warm because he milked it 20 minutes before coming to my door. Right after the milk arrived, it was boiled; the cream that rose to the top was collected. That cream is churned to make fresh butter and that butter is then made into ghee. Every day we had fresh butter on the table and every week fresh ghee.”\u003c/p>\n\u003cfigure id=\"attachment_103399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/vinita-pic-400x400.jpg\" alt=\"Each time Jacinto dances through the sacred tradition of making ghee, she is reminded of her home far away and feels golden threads connecting to her family and roots.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-103399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic.jpg 720w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">When Jacinto dances through the sacred tradition of making ghee, she's reminded of her native country and feels golden threads connecting to her family and roots. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jacinto explained that in India, cows are sacred beings, thus dairy foods are also treated with the utmost respect. In her household, there were designated pots that were used to only boil milk and make ghee. The usual multitasking in the kitchen was paused during the ghee making process. And to further honor the sacredness of the fat, the elder women of the family would traditionally chant \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mantra\" target=\"_blank\">mantras\u003c/a>\u003c/em> while cooking to infuse the liquid gold with blessings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ghee is not only used in the kitchen. Jacinto added that it served as fuel \"during festivals [in India] when you want to light the lamps.\" The golden fat has a very long shelf life, and she described the 30-year-old jar of ghee in her childhood home reserved solely for medicinal purposes. There's also the tradition of mothers handing down a jar to their daughters after marriage so that they'll be prepared to be a caretaker of their families.\u003c/p>\n\u003cp>\u003cstrong>The ritual in the kitchen\u003c/strong>\u003c/p>\n\u003cp>I followed Jacinto into the kitchen and she handed me a finished jar of ghee. I opened the lid and breathed in the scent of sweet caramel; no wonder it’s called liquid gold. We unwrapped two sticks of unsalted organic butter and placed them in a saucepan. \u003c/p>\n\u003cp>\"Traditionally, you begin the cooking process on low heat because you don’t want the butter to catch on the bottom on the pan,\" said Jacinto. \u003c/p>\n\u003cfigure id=\"attachment_103404\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg\" alt=\"Jacinto honors the ghee by allowing the process to be a meditative ritual. There are no other dishes cooking or activities going on at the same time, her full attention is on the butter.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto honors the ghee by allowing the process to be a meditative ritual. No other dishes are cooking and other activities are paused; her full attention is on the butter. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we flowed into a meditative state while cooking, I heard a popping noise coming from the saucepan that sounded like popcorn. Jacinto told me that this is the sound of the water content of the butter evaporating away. She pointed out how the white foam looked like clumpy clouds and told me to keep watching the buttery sky.\u003c/p>\n\u003cp>After the sticks of butter were fully melted, Jacinto raised the heat to medium to speed up the evaporation process. She tilted the saucepan to get a glimpse of the bottom of the pan to make sure the butter wasn’t burning.\u003c/p>\n\u003cfigure id=\"attachment_103409\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-4-1440x1080.jpg\" alt=\"Jacinto tilts the pot to show me the caramelized milk solids that look like black speckles stuck to the bottom.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto tilted the pot to show me the caramelized milk solids that had collected at the bottom. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The butter cooked for 10-15 minutes, and I noticed the sound coming from the pot had changed to a gurgle. The buttery sky had also changed to a single, uniform cloud of foam -- signs that the ghee was done. Jacinto told me that each family has their own color preference for ghee. The darker it is, the nuttier the flavor. We aimed for a medium golden brown.\u003c/p>\n\u003cfigure id=\"attachment_103410\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic5-400x533.jpg\" alt=\"Jacinto plans to use the pot with ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-103410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto planned to use this pot and its ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We let the liquid gold cool for 5 minutes and poured it into a clean glass jar for its final cooling and storage. You can also pour the liquid through a fine metal strainer to filter out the milk solids if you want your ghee to be “pure.” Many cooks also use a cheesecloth to strain ghee, but Jacinto told me that she avoids it because too much ghee will be absorbed into the material. \"This food is sacred, so it is important to me not to waste any of it,\" she said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I asked Jacinto about ghee's current popularity, evidenced by the ubiquitous presence of expensive jars sold in many health food stores. She told me that fat is making a general comeback after years of being deemed \"bad.\" And over the last decade, yoga's popularity ushered in more curiosity about Ayurveda, where \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\" target=\"_blank\">ghee holds a vital role\u003c/a>. Jacinto hopes this increasing enthusiasm for yoga culture encourages people to make ghee at home so they can also enjoy the culinary and spiritual benefits of this magical fat.\u003c/p>\n\n",
"disqusIdentifier": "103395 http://ww2.kqed.org/bayareabites/?p=103395",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/18/diy-make-your-own-jar-of-ghee-or-liquid-gold/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 986,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1448603980,
"excerpt": "Ghee, or Indian clarified butter, has been used for centuries for medicinal and ceremonial purposes -- and it's prized in the kitchen for its high smoking point, nutty flavor and easy digestibility.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ghee, or Indian clarified butter, has been used for centuries for medicinal and ceremonial purposes -- and it's prized in the kitchen for its high smoking point, nutty flavor and easy digestibility.",
"title": "DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\"",
"datePublished": "2015-11-18T07:00:20-08:00",
"dateModified": "2015-11-26T21:59:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-make-your-own-jar-of-ghee-or-liquid-gold",
"status": "publish",
"path": "/bayareabites/103395/diy-make-your-own-jar-of-ghee-or-liquid-gold",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ghee, or Indian clarified unsalted butter, is delicious and easy to make at home. Regular butter is transformed through a sacred cooking process that evaporates the water and separates the milk solids. Known as “liquid gold” in India, this pure fat has been used for centuries for medicinal and ceremonial purposes. And it's prized in the kitchen for its high smoking point, nutty flavor and digestibility.\u003c/p>\n\u003cfigure id=\"attachment_103398\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-6-400x426.jpg\" alt=\"A jar of liquid gold.\" width=\"400\" height=\"426\" class=\"size-thumbnail wp-image-103398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-800x851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1440x1532.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-960x1022.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A finished jar ghee, or \"liquid gold.\" \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I recently spent the afternoon in the kitchen of \u003ca href=\"http://www.thespicewhisperer.com\" target=\"_blank\">Vinita Jacinto\u003c/a>, a chef and former instructor at the \u003ca href=\"http://www.chefs.edu/san-francisco/about-california-culinary-academy\" target=\"_blank\">California Culinary Academy\u003c/a>, to learn more about ghee. I first heard raves about ghee from my fellow yoga teacher friends. But when I saw the steep price tag of a jar at Whole Foods, my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/13/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds/\" target=\"_blank\">DIY instincts\u003c/a> kicked in and I vowed to learn how to make it.\u003c/p>\n\u003cp>\u003cstrong>Ancestral roots\u003c/strong>\u003c/p>\n\u003cp>When I arrived at Jacinto’s home in El Cerrito, she welcomed me with a big hug and handed me a mug of her homemade chai tea. As we sipped our drinks, Jacinto recounted her childhood memories in Calcutta, India. \u003c/p>\n\u003cp>“Growing up, we saw the whole dairy cycle. Twice a day, the milkman came to our house and brought fresh milk. If I hugged the jar, it was still warm because he milked it 20 minutes before coming to my door. Right after the milk arrived, it was boiled; the cream that rose to the top was collected. That cream is churned to make fresh butter and that butter is then made into ghee. Every day we had fresh butter on the table and every week fresh ghee.”\u003c/p>\n\u003cfigure id=\"attachment_103399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/vinita-pic-400x400.jpg\" alt=\"Each time Jacinto dances through the sacred tradition of making ghee, she is reminded of her home far away and feels golden threads connecting to her family and roots.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-103399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic.jpg 720w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">When Jacinto dances through the sacred tradition of making ghee, she's reminded of her native country and feels golden threads connecting to her family and roots. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jacinto explained that in India, cows are sacred beings, thus dairy foods are also treated with the utmost respect. In her household, there were designated pots that were used to only boil milk and make ghee. The usual multitasking in the kitchen was paused during the ghee making process. And to further honor the sacredness of the fat, the elder women of the family would traditionally chant \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mantra\" target=\"_blank\">mantras\u003c/a>\u003c/em> while cooking to infuse the liquid gold with blessings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ghee is not only used in the kitchen. Jacinto added that it served as fuel \"during festivals [in India] when you want to light the lamps.\" The golden fat has a very long shelf life, and she described the 30-year-old jar of ghee in her childhood home reserved solely for medicinal purposes. There's also the tradition of mothers handing down a jar to their daughters after marriage so that they'll be prepared to be a caretaker of their families.\u003c/p>\n\u003cp>\u003cstrong>The ritual in the kitchen\u003c/strong>\u003c/p>\n\u003cp>I followed Jacinto into the kitchen and she handed me a finished jar of ghee. I opened the lid and breathed in the scent of sweet caramel; no wonder it’s called liquid gold. We unwrapped two sticks of unsalted organic butter and placed them in a saucepan. \u003c/p>\n\u003cp>\"Traditionally, you begin the cooking process on low heat because you don’t want the butter to catch on the bottom on the pan,\" said Jacinto. \u003c/p>\n\u003cfigure id=\"attachment_103404\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg\" alt=\"Jacinto honors the ghee by allowing the process to be a meditative ritual. There are no other dishes cooking or activities going on at the same time, her full attention is on the butter.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto honors the ghee by allowing the process to be a meditative ritual. No other dishes are cooking and other activities are paused; her full attention is on the butter. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we flowed into a meditative state while cooking, I heard a popping noise coming from the saucepan that sounded like popcorn. Jacinto told me that this is the sound of the water content of the butter evaporating away. She pointed out how the white foam looked like clumpy clouds and told me to keep watching the buttery sky.\u003c/p>\n\u003cp>After the sticks of butter were fully melted, Jacinto raised the heat to medium to speed up the evaporation process. She tilted the saucepan to get a glimpse of the bottom of the pan to make sure the butter wasn’t burning.\u003c/p>\n\u003cfigure id=\"attachment_103409\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-4-1440x1080.jpg\" alt=\"Jacinto tilts the pot to show me the caramelized milk solids that look like black speckles stuck to the bottom.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto tilted the pot to show me the caramelized milk solids that had collected at the bottom. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The butter cooked for 10-15 minutes, and I noticed the sound coming from the pot had changed to a gurgle. The buttery sky had also changed to a single, uniform cloud of foam -- signs that the ghee was done. Jacinto told me that each family has their own color preference for ghee. The darker it is, the nuttier the flavor. We aimed for a medium golden brown.\u003c/p>\n\u003cfigure id=\"attachment_103410\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic5-400x533.jpg\" alt=\"Jacinto plans to use the pot with ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-103410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto planned to use this pot and its ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We let the liquid gold cool for 5 minutes and poured it into a clean glass jar for its final cooling and storage. You can also pour the liquid through a fine metal strainer to filter out the milk solids if you want your ghee to be “pure.” Many cooks also use a cheesecloth to strain ghee, but Jacinto told me that she avoids it because too much ghee will be absorbed into the material. \"This food is sacred, so it is important to me not to waste any of it,\" she said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I asked Jacinto about ghee's current popularity, evidenced by the ubiquitous presence of expensive jars sold in many health food stores. She told me that fat is making a general comeback after years of being deemed \"bad.\" And over the last decade, yoga's popularity ushered in more curiosity about Ayurveda, where \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\" target=\"_blank\">ghee holds a vital role\u003c/a>. Jacinto hopes this increasing enthusiasm for yoga culture encourages people to make ghee at home so they can also enjoy the culinary and spiritual benefits of this magical fat.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103395/diy-make-your-own-jar-of-ghee-or-liquid-gold",
"authors": [
"5404"
],
"categories": [
"bayareabites_12493",
"bayareabites_1245",
"bayareabites_12869",
"bayareabites_12"
],
"tags": [
"bayareabites_1288",
"bayareabites_15082",
"bayareabites_15081",
"bayareabites_8435",
"bayareabites_15083"
],
"featImg": "bayareabites_103408",
"label": "bayareabites"
},
"bayareabites_102902": {
"type": "posts",
"id": "bayareabites_102902",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102902",
"score": null,
"sort": [
1446515190000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1446515190,
"format": "standard",
"disqusTitle": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup",
"title": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "102902 http://ww2.kqed.org/bayareabites/?p=102902",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/02/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 932,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1446515190,
"excerpt": "Bittman left a gig as \u003cem>The New York Times' \u003c/em>influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bittman left a gig as The New York Times' influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.",
"title": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup",
"datePublished": "2015-11-02T17:46:30-08:00",
"dateModified": "2015-11-02T17:46:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=453975431&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 02 Nov 2015 17:42:00 -0500",
"nprLastModifiedDate": "Mon, 02 Nov 2015 17:42:32 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/11/02/453975431/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup?ft=nprml&f=453975431",
"nprStoryId": "453975431",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 02 Nov 2015 17:42:00 -0500",
"path": "/bayareabites/102902/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102902/from-gray-lady-to-purple-carrot-bittman-adds-spice-to-vegan-meal-startup",
"authors": [
"byline_bayareabites_102902"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_1873"
],
"tags": [
"bayareabites_14381",
"bayareabites_676",
"bayareabites_15029",
"bayareabites_1871"
],
"featImg": "bayareabites_102904",
"label": "bayareabites"
},
"bayareabites_102469": {
"type": "posts",
"id": "bayareabites_102469",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102469",
"score": null,
"sort": [
1445890502000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1445890502,
"format": "standard",
"disqusTitle": "Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says",
"title": "Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — cause cancer.\u003c/p>\n\u003cp>In addition, the WHO says red meats including beef, pork, veal and lamb are \"probably carcinogenic\" to people.\u003c/p>\n\u003cp>A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an \u003ca href=\"http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext\">article\u003c/a> published in \u003cem>The Lancet.\u003c/em>\u003c/p>\n\u003cp>The conclusion puts processed meats in the same \u003ca href=\"http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf\" target=\"_blank\">category of cancer risk\u003c/a> as tobacco smoking and asbestos. This does not mean that they are equally dangerous, says the \u003ca href=\"http://www.iarc.fr/\">International Agency for Research on Cancer\u003c/a> — the agency within the WHO that sets the classifications. And it's important to note that even things such as aloe vera are on the list of possible carcinogens.\u003c/p>\n\u003cp>In a Q & A released by the IARC, the agency says that \"eating meat has known health benefits,\" but it also points out that the cancer risk increases with the amount of meat consumed. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">reported\u003c/a>, studies show that the heaviest meat eaters tend to have the highest risk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The IARC says high-temperature cooking methods (such as cooking meat in direct contact with a flame) produce more carcinogenic compounds. However, the group says there were not enough data \"to reach a conclusion about whether the way meat is cooked affects the risk of cancer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/acsresearchers/susan-gapstur-phd-mph\">Susan Gapstur\u003c/a> of the American Cancer Society says the society recommends \"consuming a healthy diet with an emphasis on plant foods and limiting consumption of processed meat and red meat,\" she told us in a written statement.\u003c/p>\n\u003cp>The recommendation, Gapstur tells The Salt, is based on research. For instance, a systematic literature review on colorectal cancer published in 2011 by the World Cancer Research Fund found a statistically significant, 16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day. As the ACS points out, this is an amount of meat roughly equivalent in size to a deck of cards. And according to the experts convened by IARC to make its new evaluation, eating just half that amount of processed meats daily – about 1.8 ounces per day — will increase the risk of colorectal cancer — by about 18 percent. \u003c/p>\n\u003cp>\u003cem>The Lancet\u003c/em> paper points out that red meat also contains \"high biological-value proteins and important micronutrients such as B vitamins, iron and zinc.\" And the North American Meat Institute says lots of research points to the benefits of red meat consumption.\u003c/p>\n\u003cp>\"Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,\" writes Barry Carpenter, president of the North American Meat Institute, in a \u003ca href=\"https://www.meatinstitute.org/index.php?ht=display/ReleaseDetails/i/116609\">statement\u003c/a> on the new WHO classification.\u003c/p>\n\u003cp>Carpenter says it's important to put this new classification in context. \"IARC's panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,\" the statement concludes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "102469 http://ww2.kqed.org/bayareabites/?p=102469",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/26/bad-day-for-bacon-processed-meats-cause-cancer-who-says/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 551,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1445890642,
"excerpt": "The World Health Organization's decision puts bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking. And beef, pork, veal and lamb are \"probably carcinogenic,\" WHO says.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The World Health Organization's decision puts bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking. And beef, pork, veal and lamb are "probably carcinogenic," WHO says.",
"title": "Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bad Day For Bacon: Processed Meats Cause Cancer, WHO Says",
"datePublished": "2015-10-26T13:15:02-07:00",
"dateModified": "2015-10-26T13:17:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bad-day-for-bacon-processed-meats-cause-cancer-who-says",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=451211964&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 26 Oct 2015 10:31:00 -0400",
"nprLastModifiedDate": "Mon, 26 Oct 2015 13:53:51 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who?ft=nprml&f=451211964",
"source": "Health & Nutrition",
"nprStoryId": "451211964",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 26 Oct 2015 13:53:00 -0400",
"path": "/bayareabites/102469/bad-day-for-bacon-processed-meats-cause-cancer-who-says",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — cause cancer.\u003c/p>\n\u003cp>In addition, the WHO says red meats including beef, pork, veal and lamb are \"probably carcinogenic\" to people.\u003c/p>\n\u003cp>A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an \u003ca href=\"http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext\">article\u003c/a> published in \u003cem>The Lancet.\u003c/em>\u003c/p>\n\u003cp>The conclusion puts processed meats in the same \u003ca href=\"http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf\" target=\"_blank\">category of cancer risk\u003c/a> as tobacco smoking and asbestos. This does not mean that they are equally dangerous, says the \u003ca href=\"http://www.iarc.fr/\">International Agency for Research on Cancer\u003c/a> — the agency within the WHO that sets the classifications. And it's important to note that even things such as aloe vera are on the list of possible carcinogens.\u003c/p>\n\u003cp>In a Q & A released by the IARC, the agency says that \"eating meat has known health benefits,\" but it also points out that the cancer risk increases with the amount of meat consumed. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">reported\u003c/a>, studies show that the heaviest meat eaters tend to have the highest risk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The IARC says high-temperature cooking methods (such as cooking meat in direct contact with a flame) produce more carcinogenic compounds. However, the group says there were not enough data \"to reach a conclusion about whether the way meat is cooked affects the risk of cancer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/acsresearchers/susan-gapstur-phd-mph\">Susan Gapstur\u003c/a> of the American Cancer Society says the society recommends \"consuming a healthy diet with an emphasis on plant foods and limiting consumption of processed meat and red meat,\" she told us in a written statement.\u003c/p>\n\u003cp>The recommendation, Gapstur tells The Salt, is based on research. For instance, a systematic literature review on colorectal cancer published in 2011 by the World Cancer Research Fund found a statistically significant, 16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day. As the ACS points out, this is an amount of meat roughly equivalent in size to a deck of cards. And according to the experts convened by IARC to make its new evaluation, eating just half that amount of processed meats daily – about 1.8 ounces per day — will increase the risk of colorectal cancer — by about 18 percent. \u003c/p>\n\u003cp>\u003cem>The Lancet\u003c/em> paper points out that red meat also contains \"high biological-value proteins and important micronutrients such as B vitamins, iron and zinc.\" And the North American Meat Institute says lots of research points to the benefits of red meat consumption.\u003c/p>\n\u003cp>\"Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,\" writes Barry Carpenter, president of the North American Meat Institute, in a \u003ca href=\"https://www.meatinstitute.org/index.php?ht=display/ReleaseDetails/i/116609\">statement\u003c/a> on the new WHO classification.\u003c/p>\n\u003cp>Carpenter says it's important to put this new classification in context. \"IARC's panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,\" the statement concludes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102469/bad-day-for-bacon-processed-meats-cause-cancer-who-says",
"authors": [
"byline_bayareabites_102469"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_278",
"bayareabites_635",
"bayareabites_2346",
"bayareabites_15000",
"bayareabites_13103",
"bayareabites_14185"
],
"featImg": "bayareabites_102474",
"label": "source_bayareabites_102469"
},
"bayareabites_102167": {
"type": "posts",
"id": "bayareabites_102167",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102167",
"score": null,
"sort": [
1444848410000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1444848410,
"format": "standard",
"disqusTitle": "Why You Might Want To Be Drinking Beet Juice At The Gym",
"title": "Why You Might Want To Be Drinking Beet Juice At The Gym",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often \u003ca href=\"https://www.youtube.com/watch?v=pcOrSWr2HLU\">used\u003c/a> to give his gigantic nemesis Bluto a severe pummeling.\u003c/p>\n\u003cp>But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.\u003c/p>\n\u003cp>A small study from scientists at the Washington University School of Medicine shows that the humble red root vegetable – perhaps best known for its high beta carotene concentrations – contains a molecule that boosts muscle power.\u003c/p>\n\u003cp>The researchers gave nine subjects with heart failure a small serving – 140 milliliters, or about 2/3 of a cup – of concentrated beet juice. Almost immediately\u003cem> \u003c/em>after drinking it, the study participants saw an increase in muscle power of 13 percent on average. The \u003ca href=\"http://circheartfailure.ahajournals.org/content/early/2015/07/15/CIRCHEARTFAILURE.115.002141.abstract\">findings\u003c/a> appeared in September in the journal \u003cem>Circulation: Heart Failure\u003c/em>.\u003c/p>\n\u003cp>That's a dramatic boost, on par with the sort of improvement a person can expect after two to three months of resistance training, says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a>, a study coauthor and assistant professor of radiology at Washington University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study looked specifically at the muscles that extend the knee. Also, it included only patients with heart failure since their muscles don't deliver as much power. That can make it easier to measure improvement in them, the scientists say.\u003c/p>\n\u003cp>But the muscle power benefits of beet juice can be enjoyed by others, too. Coggan and coauthor Linda Peterson have done two additional studies, one that focused on 12 healthy individuals recently published in the journal \u003cem>Nitric Oxide\u003c/em>, and another recently submitted for publication that looked at 13 trained collegiate athletes.\u003c/p>\n\u003cp>All groups saw marked improvements in muscle power after consuming beet juice, the researchers say. And by power, says Coggan, they mean a combination of force and velocity – essential for sports like gymnastics or sprinting, and even household tasks like moving a piece of furniture or simply getting up from a reclining chair.\u003c/p>\n\u003cp>\"And we're seeing these improvements within about an hour and a half to two hours after ingestion,\" says Peterson. \"It's pretty dramatic.\"\u003c/p>\n\u003cp>What makes beets a power booster, Peterson explains, is nitrate, an ion found in high densities in leafy greens – like spinach – and in beets. When nitrate is ingested, bacteria on the tongue convert it into nitrite, which then becomes nitric oxide. This molecule, Peterson explains, can have the effect of increasing muscle power.\u003c/p>\n\u003cp>Other researchers have also documented performance-enhancing powers in beets. A\u003ca href=\"http://jap.physiology.org/content/115/3/325.long\" target=\"_blank\"> study\u003c/a> published in August 2013 in the \u003cem>Journal of Applied Physiology \u003c/em>reported that consuming beet juice or other foods high in nitric oxide may improve or enhance circulation in young adults.\u003c/p>\n\u003cp>But don't jump up and buy a juicer just yet, because not all research tells quite the same story. A \u003ca href=\"http://www.nrcresearchpress.com/doi/abs/10.1139/apnm-2014-0228#.VhdDgSvdbm5\">study\u003c/a> published last year in the journal \u003cem>Applied Physiology, Nutrition, and Metabolism\u003c/em> looked at whether nitrate can enhance the blood flow to activated muscles.\u003c/p>\n\u003cp>The authors found that a small helping of concentrated beet juice – the same product in the same quantity used in Peterson and Coggan's research – did not improve flow of blood to exercising muscles in the forearm. Coauthor David Proctor, a professor of kinesiology and physiology at Penn State's Noll Laboratory, says his research is far from conclusive. It tested a very narrow range of criteria, he says, and leaves many questions to be answered.\u003c/p>\n\u003cp>He also adds that his results do not contradict what Coggan and Peterson saw.\u003c/p>\n\u003cp>\"If we had pushed our subjects up to higher workloads or perhaps had them do lower body exercise at higher intensities, I wouldn't be surprised if we had seen an effect [on enhanced blood flow to the muscles],\" Proctor tells The Salt. He says his next study will look at the effects of beet juice on people with peripheral artery disease, which affects about 20 percent of adults older than 70 in the U.S. and significantly limits blood flow to muscles. Proctor speculates that a dietary supplement of beet juice could help patients with PAD with basic movements like walking and standing (the way \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">dark chocolate\u003c/a> does).\u003c/p>\n\u003cp>When it comes to sports, one thing that \u003cem>did \u003c/em>happen in Proctor's study is the beet juice seemed to cause the smooth muscle walls of arteries in participants to relax. This is an effect, he says, that could make it easier for a person's heart to pump blood — though not necessarily allow the heart to pump \u003cem>more \u003c/em>blood. Still, this could be a potential gain for athletes, though they may not benefit as much as people with PAD who have trouble walking.\u003c/p>\n\u003cp>While Coggan and Peterson's study was the first to look specifically at how nitrate-rich beet juice affects muscle power, scientists have been studying nitric oxide's effects on the body since the 1990s. Partly as a result of such research, beet juice has gained a reputation among athletes like professional runner Ryan Hall and nutrition coach Allen Lim who has worked with some of the world's best cyclists.\u003c/p>\n\u003cp>Today numerous companies are marketing beet juice-based products as sports drinks. A bottled liquid shot called \u003ca href=\"http://www.beet-it.us/\">Beet It\u003c/a>, for example, was used in the studies by Peterson and Coggan and by Proctor.\u003c/p>\n\u003cp>A new product from the Boulder, Colo.,-based company \u003ca href=\"https://healthyskoop.com/\">Healthy Skoop\u003c/a> combines beet juice with pomegranate juice into a powder that the company claims will shorten an athlete's post-workout recovery time when mixed with water. (The science isn't yet clear on whether beet juice can improve muscle stamina — the sort of strength long-distance runners and cyclists may want.)\u003c/p>\n\u003cp>Coggan and Peterson's research shows that the most dramatic power boosts to be gained from beet juice occur in people with existing muscle dysfunction.\u003c/p>\n\u003cp>However, their athlete-focused study found that even collegiate athletes sprinting on a stationary bicycle experienced a power boost of about six percent.\u003c/p>\n\u003cp>\"It's a small effect, to be sure, if you're an athlete,\" Coggan says. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "102167 http://ww2.kqed.org/bayareabites/?p=102167",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1057,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1444848410,
"excerpt": "The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.",
"title": "Why You Might Want To Be Drinking Beet Juice At The Gym | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why You Might Want To Be Drinking Beet Juice At The Gym",
"datePublished": "2015-10-14T11:46:50-07:00",
"dateModified": "2015-10-14T11:46:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-you-might-want-to-be-drinking-beet-juice-at-the-gym",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=448314966&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 14 Oct 2015 13:28:00 -0400",
"nprLastModifiedDate": "Wed, 14 Oct 2015 13:29:39 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/10/14/448314966/why-you-might-want-to-be-drinking-beet-juice-at-the-gym?ft=nprml&f=448314966",
"source": "Health & Nutrition",
"nprStoryId": "448314966",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 14 Oct 2015 13:29:00 -0400",
"path": "/bayareabites/102167/why-you-might-want-to-be-drinking-beet-juice-at-the-gym",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often \u003ca href=\"https://www.youtube.com/watch?v=pcOrSWr2HLU\">used\u003c/a> to give his gigantic nemesis Bluto a severe pummeling.\u003c/p>\n\u003cp>But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.\u003c/p>\n\u003cp>A small study from scientists at the Washington University School of Medicine shows that the humble red root vegetable – perhaps best known for its high beta carotene concentrations – contains a molecule that boosts muscle power.\u003c/p>\n\u003cp>The researchers gave nine subjects with heart failure a small serving – 140 milliliters, or about 2/3 of a cup – of concentrated beet juice. Almost immediately\u003cem> \u003c/em>after drinking it, the study participants saw an increase in muscle power of 13 percent on average. The \u003ca href=\"http://circheartfailure.ahajournals.org/content/early/2015/07/15/CIRCHEARTFAILURE.115.002141.abstract\">findings\u003c/a> appeared in September in the journal \u003cem>Circulation: Heart Failure\u003c/em>.\u003c/p>\n\u003cp>That's a dramatic boost, on par with the sort of improvement a person can expect after two to three months of resistance training, says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a>, a study coauthor and assistant professor of radiology at Washington University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study looked specifically at the muscles that extend the knee. Also, it included only patients with heart failure since their muscles don't deliver as much power. That can make it easier to measure improvement in them, the scientists say.\u003c/p>\n\u003cp>But the muscle power benefits of beet juice can be enjoyed by others, too. Coggan and coauthor Linda Peterson have done two additional studies, one that focused on 12 healthy individuals recently published in the journal \u003cem>Nitric Oxide\u003c/em>, and another recently submitted for publication that looked at 13 trained collegiate athletes.\u003c/p>\n\u003cp>All groups saw marked improvements in muscle power after consuming beet juice, the researchers say. And by power, says Coggan, they mean a combination of force and velocity – essential for sports like gymnastics or sprinting, and even household tasks like moving a piece of furniture or simply getting up from a reclining chair.\u003c/p>\n\u003cp>\"And we're seeing these improvements within about an hour and a half to two hours after ingestion,\" says Peterson. \"It's pretty dramatic.\"\u003c/p>\n\u003cp>What makes beets a power booster, Peterson explains, is nitrate, an ion found in high densities in leafy greens – like spinach – and in beets. When nitrate is ingested, bacteria on the tongue convert it into nitrite, which then becomes nitric oxide. This molecule, Peterson explains, can have the effect of increasing muscle power.\u003c/p>\n\u003cp>Other researchers have also documented performance-enhancing powers in beets. A\u003ca href=\"http://jap.physiology.org/content/115/3/325.long\" target=\"_blank\"> study\u003c/a> published in August 2013 in the \u003cem>Journal of Applied Physiology \u003c/em>reported that consuming beet juice or other foods high in nitric oxide may improve or enhance circulation in young adults.\u003c/p>\n\u003cp>But don't jump up and buy a juicer just yet, because not all research tells quite the same story. A \u003ca href=\"http://www.nrcresearchpress.com/doi/abs/10.1139/apnm-2014-0228#.VhdDgSvdbm5\">study\u003c/a> published last year in the journal \u003cem>Applied Physiology, Nutrition, and Metabolism\u003c/em> looked at whether nitrate can enhance the blood flow to activated muscles.\u003c/p>\n\u003cp>The authors found that a small helping of concentrated beet juice – the same product in the same quantity used in Peterson and Coggan's research – did not improve flow of blood to exercising muscles in the forearm. Coauthor David Proctor, a professor of kinesiology and physiology at Penn State's Noll Laboratory, says his research is far from conclusive. It tested a very narrow range of criteria, he says, and leaves many questions to be answered.\u003c/p>\n\u003cp>He also adds that his results do not contradict what Coggan and Peterson saw.\u003c/p>\n\u003cp>\"If we had pushed our subjects up to higher workloads or perhaps had them do lower body exercise at higher intensities, I wouldn't be surprised if we had seen an effect [on enhanced blood flow to the muscles],\" Proctor tells The Salt. He says his next study will look at the effects of beet juice on people with peripheral artery disease, which affects about 20 percent of adults older than 70 in the U.S. and significantly limits blood flow to muscles. Proctor speculates that a dietary supplement of beet juice could help patients with PAD with basic movements like walking and standing (the way \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">dark chocolate\u003c/a> does).\u003c/p>\n\u003cp>When it comes to sports, one thing that \u003cem>did \u003c/em>happen in Proctor's study is the beet juice seemed to cause the smooth muscle walls of arteries in participants to relax. This is an effect, he says, that could make it easier for a person's heart to pump blood — though not necessarily allow the heart to pump \u003cem>more \u003c/em>blood. Still, this could be a potential gain for athletes, though they may not benefit as much as people with PAD who have trouble walking.\u003c/p>\n\u003cp>While Coggan and Peterson's study was the first to look specifically at how nitrate-rich beet juice affects muscle power, scientists have been studying nitric oxide's effects on the body since the 1990s. Partly as a result of such research, beet juice has gained a reputation among athletes like professional runner Ryan Hall and nutrition coach Allen Lim who has worked with some of the world's best cyclists.\u003c/p>\n\u003cp>Today numerous companies are marketing beet juice-based products as sports drinks. A bottled liquid shot called \u003ca href=\"http://www.beet-it.us/\">Beet It\u003c/a>, for example, was used in the studies by Peterson and Coggan and by Proctor.\u003c/p>\n\u003cp>A new product from the Boulder, Colo.,-based company \u003ca href=\"https://healthyskoop.com/\">Healthy Skoop\u003c/a> combines beet juice with pomegranate juice into a powder that the company claims will shorten an athlete's post-workout recovery time when mixed with water. (The science isn't yet clear on whether beet juice can improve muscle stamina — the sort of strength long-distance runners and cyclists may want.)\u003c/p>\n\u003cp>Coggan and Peterson's research shows that the most dramatic power boosts to be gained from beet juice occur in people with existing muscle dysfunction.\u003c/p>\n\u003cp>However, their athlete-focused study found that even collegiate athletes sprinting on a stationary bicycle experienced a power boost of about six percent.\u003c/p>\n\u003cp>\"It's a small effect, to be sure, if you're an athlete,\" Coggan says. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102167/why-you-might-want-to-be-drinking-beet-juice-at-the-gym",
"authors": [
"byline_bayareabites_102167"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_14972",
"bayareabites_1958",
"bayareabites_14973",
"bayareabites_14974"
],
"featImg": "bayareabites_102168",
"label": "source_bayareabites_102167"
},
"bayareabites_101792": {
"type": "posts",
"id": "bayareabites_101792",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "101792",
"score": null,
"sort": [
1444751877000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1444751877,
"format": "standard",
"disqusTitle": "Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market",
"title": "Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n",
"disqusIdentifier": "101792 http://ww2.kqed.org/bayareabites/?p=101792",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/13/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 986,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1444923648,
"excerpt": "A San Francisco entrepreneur is trying to bring a \"triple cream\" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A San Francisco entrepreneur is trying to bring a "triple cream" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.",
"title": "Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market",
"datePublished": "2015-10-13T08:57:57-07:00",
"dateModified": "2015-10-15T08:40:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market",
"status": "publish",
"path": "/bayareabites/101792/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/101792/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_1245",
"bayareabites_1875"
],
"tags": [
"bayareabites_14927",
"bayareabites_9699",
"bayareabites_14926",
"bayareabites_2890"
],
"featImg": "bayareabites_102042",
"label": "bayareabites"
},
"bayareabites_101948": {
"type": "posts",
"id": "bayareabites_101948",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "101948",
"score": null,
"sort": [
1444400941000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1444400941,
"format": "standard",
"disqusTitle": "Berkeley's Sugary Drinks Are Getting Pricier, Thanks To New Tax",
"title": "Berkeley's Sugary Drinks Are Getting Pricier, Thanks To New Tax",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "101948 http://ww2.kqed.org/bayareabites/?p=101948",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/09/berkeleys-sugary-drinks-are-getting-pricier-thanks-to-new-tax/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 462,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1539809129,
"excerpt": "Berkeley, Calif., passed a 1-cent-per-ounce tax on sugary beverages in 2014. Researchers say soda prices went up three months after it was implemented — a first step toward reducing consumption.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Berkeley, Calif., passed a 1-cent-per-ounce tax on sugary beverages in 2014. Researchers say soda prices went up three months after it was implemented — a first step toward reducing consumption.",
"title": "Berkeley's Sugary Drinks Are Getting Pricier, Thanks To New Tax | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Berkeley's Sugary Drinks Are Getting Pricier, Thanks To New Tax",
"datePublished": "2015-10-09T07:29:01-07:00",
"dateModified": "2018-10-17T13:45:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "berkeleys-sugary-drinks-are-getting-pricier-thanks-to-new-tax",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-news/",
"nprApiLink": "http://api.npr.org/query?id=446924653&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 08 Oct 2015 15:53:20 -0400",
"nprLastModifiedDate": "Thu, 08 Oct 2015 15:53:20 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/10/08/446924653/berkeleys-sugary-drinks-are-getting-pricier-thanks-to-new-tax?ft=nprml&f=446924653",
"source": "Food & Drink News",
"nprStoryId": "446924653",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 08 Oct 2015 15:53:00 -0400",
"path": "/bayareabites/101948/berkeleys-sugary-drinks-are-getting-pricier-thanks-to-new-tax",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/101948/berkeleys-sugary-drinks-are-getting-pricier-thanks-to-new-tax",
"authors": [
"byline_bayareabites_101948"
],
"categories": [
"bayareabites_264",
"bayareabites_2254",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_11070"
],
"tags": [
"bayareabites_14751",
"bayareabites_504",
"bayareabites_14775"
],
"featImg": "bayareabites_101949",
"label": "source_bayareabites_101948"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"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.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=health-and-nutrition": {
"isFetching": false,
"latestQuery": {
"from": 228,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 759,
"relation": "eq"
},
"items": [
"bayareabites_105819",
"bayareabites_105778",
"bayareabites_105639",
"bayareabites_105695",
"bayareabites_104680",
"bayareabites_104534",
"bayareabites_103395",
"bayareabites_102902",
"bayareabites_102469",
"bayareabites_102167",
"bayareabites_101792",
"bayareabites_101948"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_health-and-nutrition": {
"isLoading": true
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"source_bayareabites_105819": {
"type": "terms",
"id": "source_bayareabites_105819",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_105639": {
"type": "terms",
"id": "source_bayareabites_105639",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_105695": {
"type": "terms",
"id": "source_bayareabites_105695",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_104680": {
"type": "terms",
"id": "source_bayareabites_104680",
"meta": {
"override": true
},
"name": "Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_102469": {
"type": "terms",
"id": "source_bayareabites_102469",
"meta": {
"override": true
},
"name": "Health & Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_102167": {
"type": "terms",
"id": "source_bayareabites_102167",
"meta": {
"override": true
},
"name": "Health & Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_101948": {
"type": "terms",
"id": "source_bayareabites_101948",
"meta": {
"override": true
},
"name": "Food & Drink News",
"link": "https://ww2.kqed.org/bayareabites/category/food-news/",
"isLoading": false
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_1270": {
"type": "terms",
"id": "bayareabites_1270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1113,
"slug": "health",
"isLoading": false,
"link": "/bayareabites/tag/health"
},
"bayareabites_11333": {
"type": "terms",
"id": "bayareabites_11333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5792,
"slug": "heart-disease",
"isLoading": false,
"link": "/bayareabites/tag/heart-disease"
},
"bayareabites_15201": {
"type": "terms",
"id": "bayareabites_15201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "high blood pressure",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "high blood pressure Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99531,
"slug": "high-blood-pressure",
"isLoading": false,
"link": "/bayareabites/tag/high-blood-pressure"
},
"bayareabites_1004": {
"type": "terms",
"id": "bayareabites_1004",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1004",
"found": true
},
"relationships": {},
"featImg": null,
"name": "processed food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "processed food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 915,
"slug": "processed-food",
"isLoading": false,
"link": "/bayareabites/tag/processed-food"
},
"bayareabites_1853": {
"type": "terms",
"id": "bayareabites_1853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1439,
"slug": "salt",
"isLoading": false,
"link": "/bayareabites/tag/salt"
},
"bayareabites_15200": {
"type": "terms",
"id": "bayareabites_15200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sodium",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sodium Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99530,
"slug": "sodium",
"isLoading": false,
"link": "/bayareabites/tag/sodium"
},
"bayareabites_14051": {
"type": "terms",
"id": "bayareabites_14051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DASH",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DASH Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8525,
"slug": "dash",
"isLoading": false,
"link": "/bayareabites/tag/dash"
},
"bayareabites_663": {
"type": "terms",
"id": "bayareabites_663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 628,
"slug": "diet",
"isLoading": false,
"link": "/bayareabites/tag/diet"
},
"bayareabites_12330": {
"type": "terms",
"id": "bayareabites_12330",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12330",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6792,
"slug": "diets",
"isLoading": false,
"link": "/bayareabites/tag/diets"
},
"bayareabites_15193": {
"type": "terms",
"id": "bayareabites_15193",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15193",
"found": true
},
"relationships": {},
"featImg": null,
"name": "HMR",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "HMR Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99523,
"slug": "hmr",
"isLoading": false,
"link": "/bayareabites/tag/hmr"
},
"bayareabites_11260": {
"type": "terms",
"id": "bayareabites_11260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mediterranean Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mediterranean Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5719,
"slug": "mediterranean-diet",
"isLoading": false,
"link": "/bayareabites/tag/mediterranean-diet"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_11836": {
"type": "terms",
"id": "bayareabites_11836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "weight loss",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "weight loss Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6298,
"slug": "weight-loss",
"isLoading": false,
"link": "/bayareabites/tag/weight-loss"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1219": {
"type": "terms",
"id": "bayareabites_1219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cleanse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cleanse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1076,
"slug": "cleanse",
"isLoading": false,
"link": "/bayareabites/tag/cleanse"
},
"bayareabites_1218": {
"type": "terms",
"id": "bayareabites_1218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "detox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "detox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1075,
"slug": "detox",
"isLoading": false,
"link": "/bayareabites/tag/detox"
},
"bayareabites_310": {
"type": "terms",
"id": "bayareabites_310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 275,
"slug": "healthy-eating",
"isLoading": false,
"link": "/bayareabites/tag/healthy-eating"
},
"bayareabites_15180": {
"type": "terms",
"id": "bayareabites_15180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "liver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "liver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99510,
"slug": "liver",
"isLoading": false,
"link": "/bayareabites/tag/liver"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_15181": {
"type": "terms",
"id": "bayareabites_15181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "binge watching",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "binge watching Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99511,
"slug": "binge-watching",
"isLoading": false,
"link": "/bayareabites/tag/binge-watching"
},
"bayareabites_15184": {
"type": "terms",
"id": "bayareabites_15184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eating habits",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eating habits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99514,
"slug": "eating-habits",
"isLoading": false,
"link": "/bayareabites/tag/eating-habits"
},
"bayareabites_11927": {
"type": "terms",
"id": "bayareabites_11927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food psychology",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food psychology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6389,
"slug": "food-psychology",
"isLoading": false,
"link": "/bayareabites/tag/food-psychology"
},
"bayareabites_12473": {
"type": "terms",
"id": "bayareabites_12473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mindful Eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mindful Eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6935,
"slug": "mindful-eating",
"isLoading": false,
"link": "/bayareabites/tag/mindful-eating"
},
"bayareabites_15183": {
"type": "terms",
"id": "bayareabites_15183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mindless eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mindless eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99513,
"slug": "mindless-eating",
"isLoading": false,
"link": "/bayareabites/tag/mindless-eating"
},
"bayareabites_15182": {
"type": "terms",
"id": "bayareabites_15182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Netflix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Netflix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99512,
"slug": "netflix",
"isLoading": false,
"link": "/bayareabites/tag/netflix"
},
"bayareabites_12139": {
"type": "terms",
"id": "bayareabites_12139",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12139",
"found": true
},
"relationships": {},
"featImg": null,
"name": "research",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "research Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6601,
"slug": "research",
"isLoading": false,
"link": "/bayareabites/tag/research"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_12288": {
"type": "terms",
"id": "bayareabites_12288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6750,
"slug": "animals",
"isLoading": false,
"link": "/bayareabites/tag/animals"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_1057": {
"type": "terms",
"id": "bayareabites_1057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 958,
"slug": "farms",
"isLoading": false,
"link": "/bayareabites/tag/farms"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_11132": {
"type": "terms",
"id": "bayareabites_11132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5591,
"slug": "gluten",
"isLoading": false,
"link": "/bayareabites/tag/gluten"
},
"bayareabites_12574": {
"type": "terms",
"id": "bayareabites_12574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten intolerance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten intolerance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7037,
"slug": "gluten-intolerance",
"isLoading": false,
"link": "/bayareabites/tag/gluten-intolerance"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_15132": {
"type": "terms",
"id": "bayareabites_15132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zonulin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zonulin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99462,
"slug": "zonulin",
"isLoading": false,
"link": "/bayareabites/tag/zonulin"
},
"bayareabites_12493": {
"type": "terms",
"id": "bayareabites_12493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6956,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/category/food-spirituality"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1288": {
"type": "terms",
"id": "bayareabites_1288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1127,
"slug": "butter",
"isLoading": false,
"link": "/bayareabites/tag/butter"
},
"bayareabites_15082": {
"type": "terms",
"id": "bayareabites_15082",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15082",
"found": true
},
"relationships": {},
"featImg": null,
"name": "clarified butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "clarified butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99412,
"slug": "clarified-butter",
"isLoading": false,
"link": "/bayareabites/tag/clarified-butter"
},
"bayareabites_15081": {
"type": "terms",
"id": "bayareabites_15081",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15081",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ghee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ghee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99411,
"slug": "ghee",
"isLoading": false,
"link": "/bayareabites/tag/ghee"
},
"bayareabites_8435": {
"type": "terms",
"id": "bayareabites_8435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2888,
"slug": "indian",
"isLoading": false,
"link": "/bayareabites/tag/indian"
},
"bayareabites_15083": {
"type": "terms",
"id": "bayareabites_15083",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15083",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vinita jacinto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vinita jacinto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99413,
"slug": "vinita-jacinto",
"isLoading": false,
"link": "/bayareabites/tag/vinita-jacinto"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_14381": {
"type": "terms",
"id": "bayareabites_14381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food delivery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food delivery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98757,
"slug": "food-delivery",
"isLoading": false,
"link": "/bayareabites/tag/food-delivery"
},
"bayareabites_676": {
"type": "terms",
"id": "bayareabites_676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mark bittman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mark bittman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 641,
"slug": "mark-bittman",
"isLoading": false,
"link": "/bayareabites/tag/mark-bittman"
},
"bayareabites_15029": {
"type": "terms",
"id": "bayareabites_15029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Purple Carrot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Purple Carrot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99359,
"slug": "purple-carrot",
"isLoading": false,
"link": "/bayareabites/tag/purple-carrot"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_635": {
"type": "terms",
"id": "bayareabites_635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cancer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cancer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 600,
"slug": "cancer",
"isLoading": false,
"link": "/bayareabites/tag/cancer"
},
"bayareabites_2346": {
"type": "terms",
"id": "bayareabites_2346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1743,
"slug": "hot-dogs",
"isLoading": false,
"link": "/bayareabites/tag/hot-dogs"
},
"bayareabites_15000": {
"type": "terms",
"id": "bayareabites_15000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "processed meats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "processed meats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99330,
"slug": "processed-meats",
"isLoading": false,
"link": "/bayareabites/tag/processed-meats"
},
"bayareabites_13103": {
"type": "terms",
"id": "bayareabites_13103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7566,
"slug": "sausages",
"isLoading": false,
"link": "/bayareabites/tag/sausages"
},
"bayareabites_14185": {
"type": "terms",
"id": "bayareabites_14185",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14185",
"found": true
},
"relationships": {},
"featImg": null,
"name": "WHO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "WHO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8661,
"slug": "who",
"isLoading": false,
"link": "/bayareabites/tag/who"
},
"bayareabites_14972": {
"type": "terms",
"id": "bayareabites_14972",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beet juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beet juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99302,
"slug": "beet-juice",
"isLoading": false,
"link": "/bayareabites/tag/beet-juice"
},
"bayareabites_1958": {
"type": "terms",
"id": "bayareabites_1958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1483,
"slug": "beets",
"isLoading": false,
"link": "/bayareabites/tag/beets"
},
"bayareabites_14973": {
"type": "terms",
"id": "bayareabites_14973",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14973",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healthy Skoop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healthy Skoop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99303,
"slug": "healthy-skoop",
"isLoading": false,
"link": "/bayareabites/tag/healthy-skoop"
},
"bayareabites_14974": {
"type": "terms",
"id": "bayareabites_14974",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14974",
"found": true
},
"relationships": {},
"featImg": null,
"name": "muscle power",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "muscle power Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99304,
"slug": "muscle-power",
"isLoading": false,
"link": "/bayareabites/tag/muscle-power"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_14927": {
"type": "terms",
"id": "bayareabites_14927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Evan Sims",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Evan Sims Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99257,
"slug": "evan-sims",
"isLoading": false,
"link": "/bayareabites/tag/evan-sims"
},
"bayareabites_9699": {
"type": "terms",
"id": "bayareabites_9699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paleo Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paleo Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4153,
"slug": "paleo-diet",
"isLoading": false,
"link": "/bayareabites/tag/paleo-diet"
},
"bayareabites_14926": {
"type": "terms",
"id": "bayareabites_14926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peak Yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peak Yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99256,
"slug": "peak-yogurt",
"isLoading": false,
"link": "/bayareabites/tag/peak-yogurt"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_11070": {
"type": "terms",
"id": "bayareabites_11070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7810,
"slug": "soda",
"isLoading": false,
"link": "/bayareabites/category/soda"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_504": {
"type": "terms",
"id": "bayareabites_504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 469,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/tag/beverages"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
