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"content": "\u003cp>Many years ago I attended a dinner party where my friends roasted a whole stuffed salmon. I was impressed. I’d never even considered such a thing. And the results were astounding, the meat just melted in your mouth and was gently perfumed by the herbs and lemon stuffed inside the cavity. I re-created the recipe, designed for the grill, and have since made this for many large parties and gatherings. \u003c/p>\n\u003cp>Perfect for a end-of-summer celebration, preparing a whole salmon doesn’t have to be a daunting task. In fact, it’s really very simple (although it is pricey, so I only reserve this for special occasions). Just choose a quality fish, ideally a wild salmon during salmon season, from a reputable fishmonger. Make sure to have the fishmonger gut and clean the fish if they haven’t already. \u003c/p>\n\u003cp>Then all you have to do is stuff it with a handful of herbs and some sliced lemon, tie it with kitchen string, and throw it on a preheated grill. The hardest part is making sure you cook it slowly and evenly, turning it a few times, until it’s perfectly done, but not overcooked. Just keep a close eye on it, and pull it off just before you think it’s cooked through as the residual heat will continue to cook it.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99922,99920,99919,99921,99923\"]\u003c/p>\n\u003cul>\nYou can use this salmon as the centerpiece for just about any type of culinary themes. Here are a few fun ideas:\n\u003cli>Serve it with garlic or lemon aioli and a few Mediterranean-inspired side dishes, such as fingerling potato salad\u003c/li>\n\u003cli>Serve it California style with plenty of Meyer lemon slices, a summer panzanella salad and grilled asparagus\n\u003c/li>\u003cli>Serve it with cucumber-yogurt raita, grilled Indian naan, and an array of Indian side dishes\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Whole Salmon\u003c/h3>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 whole salmon, cleaned and gutted\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lemons, sliced\u003c/li>\n\u003cli>Mixed herbs, such as chives, dill, basil, etc\u003c/li>\n\u003cli>1 stick unsalted butter, thinly sliced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99929,99928,99937,99936,99934\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare a charcoal fire on one side of your grill.\u003c/li>\n\u003cli>Sprinkle the inside of the salmon with salt. Layer the lemon slices, herbs, and butter slices evenly in the cavity of the salmon. Rub the outside of the salmon with olive oil. Close the salmon, then tie it in 4 or 5 places with kitchen string to hold the stuffing in place.\u003c/li>\n\u003cli>Grease the grill with oil, then lay the salmon on the cooler side of the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill.\u003c/li>\n\u003cli>Grill the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it.\u003c/li>\n\u003cli>To serve, transfer the fish to a large platter or baking sheet. Remove the skin and the backbone (and bones); they should easily slip out from the tender salmon. Remove the herbs and lemon slices from the inside. Using a spatula, cut it into serving-sized pieces.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>As a culture, we tend to ignore the advice to eat more fish. On average, Americans eat about 3.5 ounces of seafood per week. (Think a can of tuna or sardines.)\u003c/p>\n\u003cp>But evidence shows that consumption of 8 or more ounces of seafood per week can \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Chapter4.pdf\">reduce\u003c/a> the risk of death from cardiovascular disease, and some studies have linked a regular fish habit over a lifetime to a lower risk of cognitive decline as well.\u003c/p>\n\u003cp>What's more, some research suggests that regular fish consumption among mothers can \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046737/\">boost cognitive development\u003c/a> in their children.\u003c/p>\n\u003cp>\"Omega-3s [found in fish] are important, we think, because they reduce inflammation and help neurons function well,\" says researcher \u003ca href=\"http://www.niaaa.nih.gov/research/niaaa-intramural-program/niaaa-laboratories/laboratory-membrane-biochemistry-and-biophysi-2\">Joseph Hibbeln\u003c/a> of the National Institutes of Health.\u003c/p>\n\u003cp>This is why pregnant women and women of childbearing age — who were once told to limit fish intake due to concerns about mercury contamination — are being advised by the Food and Drug Administration to \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/10/320684399/moms-and-tykes-should-eat-more-fish-low-in-mercury-says-fda\">eat more\u003c/a> low-mercury seafood. (The Monterey Bay Aquarium has \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\">recommendations\u003c/a> for ocean-friendly seafood choices.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In lieu of eating fish, many adults take fish oil, or omega-3 supplements. But a new \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2429713\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> shows that these supplements are no magic elixir when it comes to staving off cognitive decline in older adults.\u003c/p>\n\u003cfigure id=\"attachment_99907\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg\" alt=\"Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week.\" width=\"2000\" height=\"1398\" class=\"size-full wp-image-99907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-960x671.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the five-year study, about 3,500 older men and women (the average age was 73) agreed to take either a daily supplement that included two Omega-3 fatty acids (650 mg of EPA and 350mg of DHA) or a placebo pill. None of the participants knew which pill they were taking. They also agreed to undergo cognitive function testing throughout the study.\u003c/p>\n\u003cp>\"The hypothesis was that [the supplements] would have an effect,\" study author Emily Chew tells The Salt. But \"we found there was absolutely no effect on the cognitive decline in this group over time,\" says Chew, who is the deputy clinical director at the National Eye Institute, part of the National Institutes of Health.\u003c/p>\n\u003cp>All of the participants in the study had the beginnings of \u003ca href=\"https://nei.nih.gov/health/maculardegen/armd_facts\">AMD \u003c/a>(age-related macular degeneration), which is a leading cause of vision loss among older adults. This condition can increase the risk of cognitive decline.\u003c/p>\n\u003cp>So, it's possible that once retinal disease sets it, it's too late to try to stave off decline with nutritional supplements.\u003c/p>\n\u003cp>\"It may be that at age 73, it's already too late to change your diet and change the course of your risk of cognitive decline,\" says Hibbeln.\u003c/p>\n\u003cp>It also may be the case that taking a supplement is not the best way to get your omega-3s.\u003c/p>\n\u003cp>\"If you want to get more omega-3 fatty acids in your diet, the best way is to get it through food,\" says \u003ca href=\"http://hnrca.tufts.edu/elizabeth-j-johnson-ph-d/\">Elizabeth Johnson, \u003c/a>who studies the role of antioxidants in eye and brain health at Tufts University.\u003c/p>\n\u003cp>Johnson says there's no one magic bullet for protecting brain or heart health. \"These nutrients don't work in isolation — they work together,\" she explains.\u003c/p>\n\u003cp>And her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Cognitive+findings+of+an+exploratory+trial+of+docosahexaenoic+acid+and+lutein+supplementation+in+older+women\">research\u003c/a> has shown that combinations of nutrients — such as omega-3s (DHA) and lutein (found in green vegetables) — may have cognitive benefits for older adults.\u003c/p>\n\u003cp>So, if you want to translate this finding into a meal, try a plate filled with salmon (for the omega-3s) and leafy greens (for the lutein). You could add in some whole grains, too (for B vitamins and minerals such as magnesium).\u003c/p>\n\u003cp>This way, \"you'll be getting not only omega-3's but other nutrients that may be important, too,\" Johnson says.\u003c/p>\n\u003cp>And all of these nutrients, consumed together, may have a synergistic effect that could help promote good health. \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",
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"excerpt": "Research suggests eating fish regularly over a lifetime is good for the brain. But when it comes to staving off cognitive decline in seniors, fish oil supplements just don't cut it, a study finds.",
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"description": "Research suggests eating fish regularly over a lifetime is good for the brain. But when it comes to staving off cognitive decline in seniors, fish oil supplements just don't cut it, a study finds.",
"title": "If Fish Is Brain Food, Can Fish Oil Pills Boost Brains, Too? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a culture, we tend to ignore the advice to eat more fish. On average, Americans eat about 3.5 ounces of seafood per week. (Think a can of tuna or sardines.)\u003c/p>\n\u003cp>But evidence shows that consumption of 8 or more ounces of seafood per week can \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Chapter4.pdf\">reduce\u003c/a> the risk of death from cardiovascular disease, and some studies have linked a regular fish habit over a lifetime to a lower risk of cognitive decline as well.\u003c/p>\n\u003cp>What's more, some research suggests that regular fish consumption among mothers can \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046737/\">boost cognitive development\u003c/a> in their children.\u003c/p>\n\u003cp>\"Omega-3s [found in fish] are important, we think, because they reduce inflammation and help neurons function well,\" says researcher \u003ca href=\"http://www.niaaa.nih.gov/research/niaaa-intramural-program/niaaa-laboratories/laboratory-membrane-biochemistry-and-biophysi-2\">Joseph Hibbeln\u003c/a> of the National Institutes of Health.\u003c/p>\n\u003cp>This is why pregnant women and women of childbearing age — who were once told to limit fish intake due to concerns about mercury contamination — are being advised by the Food and Drug Administration to \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/10/320684399/moms-and-tykes-should-eat-more-fish-low-in-mercury-says-fda\">eat more\u003c/a> low-mercury seafood. (The Monterey Bay Aquarium has \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\">recommendations\u003c/a> for ocean-friendly seafood choices.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In lieu of eating fish, many adults take fish oil, or omega-3 supplements. But a new \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2429713\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> shows that these supplements are no magic elixir when it comes to staving off cognitive decline in older adults.\u003c/p>\n\u003cfigure id=\"attachment_99907\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg\" alt=\"Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week.\" width=\"2000\" height=\"1398\" class=\"size-full wp-image-99907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-960x671.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the five-year study, about 3,500 older men and women (the average age was 73) agreed to take either a daily supplement that included two Omega-3 fatty acids (650 mg of EPA and 350mg of DHA) or a placebo pill. None of the participants knew which pill they were taking. They also agreed to undergo cognitive function testing throughout the study.\u003c/p>\n\u003cp>\"The hypothesis was that [the supplements] would have an effect,\" study author Emily Chew tells The Salt. But \"we found there was absolutely no effect on the cognitive decline in this group over time,\" says Chew, who is the deputy clinical director at the National Eye Institute, part of the National Institutes of Health.\u003c/p>\n\u003cp>All of the participants in the study had the beginnings of \u003ca href=\"https://nei.nih.gov/health/maculardegen/armd_facts\">AMD \u003c/a>(age-related macular degeneration), which is a leading cause of vision loss among older adults. This condition can increase the risk of cognitive decline.\u003c/p>\n\u003cp>So, it's possible that once retinal disease sets it, it's too late to try to stave off decline with nutritional supplements.\u003c/p>\n\u003cp>\"It may be that at age 73, it's already too late to change your diet and change the course of your risk of cognitive decline,\" says Hibbeln.\u003c/p>\n\u003cp>It also may be the case that taking a supplement is not the best way to get your omega-3s.\u003c/p>\n\u003cp>\"If you want to get more omega-3 fatty acids in your diet, the best way is to get it through food,\" says \u003ca href=\"http://hnrca.tufts.edu/elizabeth-j-johnson-ph-d/\">Elizabeth Johnson, \u003c/a>who studies the role of antioxidants in eye and brain health at Tufts University.\u003c/p>\n\u003cp>Johnson says there's no one magic bullet for protecting brain or heart health. \"These nutrients don't work in isolation — they work together,\" she explains.\u003c/p>\n\u003cp>And her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Cognitive+findings+of+an+exploratory+trial+of+docosahexaenoic+acid+and+lutein+supplementation+in+older+women\">research\u003c/a> has shown that combinations of nutrients — such as omega-3s (DHA) and lutein (found in green vegetables) — may have cognitive benefits for older adults.\u003c/p>\n\u003cp>So, if you want to translate this finding into a meal, try a plate filled with salmon (for the omega-3s) and leafy greens (for the lutein). You could add in some whole grains, too (for B vitamins and minerals such as magnesium).\u003c/p>\n\u003cp>This way, \"you'll be getting not only omega-3's but other nutrients that may be important, too,\" Johnson says.\u003c/p>\n\u003cp>And all of these nutrients, consumed together, may have a synergistic effect that could help promote good health. \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>",
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"disqusTitle": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
"title": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\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",
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"excerpt": "There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.",
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"description": "There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.",
"title": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\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>",
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"disqusTitle": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"title": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why You Shouldn't Take Your Milk's Three-Week Shelf Life For Granted",
"title": "Why You Shouldn't Take Your Milk's Three-Week Shelf Life For Granted",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Buy a jug of milk in the U.S. and, as long as it's in the fridge, you shouldn't have to worry about it going sour for about three weeks.\u003c/p>\n\u003cp>That's quite a luxury. Because it's not the case in many other parts of the world where milk has a much shorter shelf life.\u003c/p>\n\u003cp>Milk is highly perishable — a few hours out of the cow at room temperature and bacteria, some of which cause disease, start to flourish.\u003c/p>\n\u003cp>In places like Uganda, milk typically lasts just one day. The cow gets milked, and farmers, most of whom have just a few cows, rush to get the milk directly to the consumer. If it doesn't arrive in time, it will probably go to waste.\u003c/p>\n\u003cp>Why? Because \u003ca href=\"http://www.cskeg.de/coolkeg/uploads/media/CoolChurn_International_Dairy_Magazine.pdf\">three quarters\u003c/a> of Ugandan dairy producers don't have a way to pasteurize the milk or keep it cool. The same goes for other African countries like Ethiopia and Zambia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But short shelf life isn't just a problem in Africa. Fresh milk in Brazil lasts only \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01443.x/abstract\">three to eight days\u003c/a> — depending on the availability of refrigeration.\u003c/p>\n\u003cp>Unlike Uganda, fresh milk in Brazil typically undergoes pasteurization, a heat process that kills off bacteria in milk to make it last longer. But after it leaves the farm, it is often exposed to heat on its way to the consumer, which cuts into shelf life.\u003c/p>\n\u003cp>So what does the U.S. (and other developed nations) have that these countries don't? A complex system to keep milk cold, says \u003ca href=\"http://www.rbc.uga.edu/leaders/Kisaalita.php\">William Kisaalita\u003c/a>, an engineer at the University of Georgia. It's called the cold chain, and it's a series of refrigerated tanks, trucks and storage units that milk — and other foods — travel through from farmer to distributor to consumer.\u003c/p>\n\u003cfigure id=\"attachment_99003\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg\" alt=\"The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn.\" width=\"400\" height=\"245\" class=\"size-thumbnail wp-image-99003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1440x883.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1180x724.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-960x589.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jeepersmedia/14896792981\">Mike Mozart/Flicker\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Many people [in Uganda] don't have the means to cool milk,\" says Kisaalita, who was born there. \"Farmers [who produce milk] make $5 a day. That's not enough to invest in a fridge and if they did have one, there's no electricity ... the cost here is so high for electricity.\"\u003c/p>\n\u003cp>The problem peaks during the rainy season when cows are producing more milk. During that season, Kisaalita estimates Ugandan farmers lose up to half of their milk (and profits) to spoilage.\u003c/p>\n\u003cp>Indeed, the Food and Agriculture Organization of the United Nations found that \u003ca href=\"http://www.fao.org/ag/ags/post-harvest-management/milk-dairy/milk-and-dairy-products-post-harvest-losses-and-food-safety-in-sub-saharan-africa-and-the-near-east-pfl/en/\">27 percent\u003c/a> of all milk produced in Uganda is poured down the drain each year. That's equivalent to $23 million worth of profits.\u003c/p>\n\u003cp>According to \u003ca href=\"http://foodsci.wisc.edu/faculty/rankin/\">Scott Rankin\u003c/a>, a food scientist at the University of Wisconsin-Madison, limited or nonexistent \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-processing/milk-preservation/en/#.VcIKKrXxyB0\">electricity\u003c/a> is one of the main reasons the cold chain isn't as reliable in many developing countries. But refrigerators also require a big investment that many farmers can't afford.\u003c/p>\n\u003cp>Despite the challenges, people are experimenting with all different ways to extend the life of milk under these circumstances. For instance, in Brazil, a company recently \u003ca href=\"http://agencia.fapesp.br/brazilian_company_doubles_shelf_life_of_pasteurized_fresh_milk/21432/\">doubled the shelf-life\u003c/a> there — from seven to 15 days — by applying nanotechnology to plastic milk jug packaging.\u003c/p>\n\u003cp>To help Uganda's milk producers, Kisaalita is \u003ca href=\"https://poweringag.org/2013-winners/smallholder-fortunes-thermogenn\">working on a device\u003c/a> to keep milk cool. The cooler runs on biogas, not electricity, so farmers simply have to collect cow dung to get the machine working. Kisaalita is currently testing the system with Ugandan farmers, and if it pans out, milk could be stored overnight and sold fresh the next day.\u003c/p>\n\u003cp>Struggling milk producers can also \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/the-dairy-chain/producer-groupsorganizations/en/#.VcIWdrXxyB0\">form co-ops\u003c/a> to share expenses and invest in refrigeration and a means to adequately process and transport milk. This method has been quite successful for small producers in India; the country's currently considered the world's largest milk producer.\u003c/p>\n\u003cp>These efforts won't just save money from going to waste. By making milk last longer, more people could get their hands on a nutrient-rich food. Milk contains \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-and-milk-products/milk-composition/en/#.VcIcVrXxyB0\">important nutrients\u003c/a> like calcium and magnesium — especially important in developing countries where many suffer from malnutrition.\u003c/p>\n\u003cp>But even with the three-week shelf life in the U.S. — all thanks to a superb cold chain and pasteurization process — plenty of milk goes to waste here.\u003c/p>\n\u003cp>Dairy is one of the top three foods wasted in the U.S., and some 17 billion pounds of milk, or 32 percent of the total supply, are lost a year, according to 2010 U.S. Department of Agriculture \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VcJDJ_NVhHw\">data\u003c/a>.\u003c/p>\n\u003cp>So next time you notice that gallon languishing at the back of the fridge, think twice about letting it see the end of its shelf life. \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",
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"excerpt": "What's the secret to long-lasting milk? A complex system of refrigeration called the cold chain. But in some parts of developing countries, the chain doesn't exist, leaving a lot of milk to spoil.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Buy a jug of milk in the U.S. and, as long as it's in the fridge, you shouldn't have to worry about it going sour for about three weeks.\u003c/p>\n\u003cp>That's quite a luxury. Because it's not the case in many other parts of the world where milk has a much shorter shelf life.\u003c/p>\n\u003cp>Milk is highly perishable — a few hours out of the cow at room temperature and bacteria, some of which cause disease, start to flourish.\u003c/p>\n\u003cp>In places like Uganda, milk typically lasts just one day. The cow gets milked, and farmers, most of whom have just a few cows, rush to get the milk directly to the consumer. If it doesn't arrive in time, it will probably go to waste.\u003c/p>\n\u003cp>Why? Because \u003ca href=\"http://www.cskeg.de/coolkeg/uploads/media/CoolChurn_International_Dairy_Magazine.pdf\">three quarters\u003c/a> of Ugandan dairy producers don't have a way to pasteurize the milk or keep it cool. The same goes for other African countries like Ethiopia and Zambia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But short shelf life isn't just a problem in Africa. Fresh milk in Brazil lasts only \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01443.x/abstract\">three to eight days\u003c/a> — depending on the availability of refrigeration.\u003c/p>\n\u003cp>Unlike Uganda, fresh milk in Brazil typically undergoes pasteurization, a heat process that kills off bacteria in milk to make it last longer. But after it leaves the farm, it is often exposed to heat on its way to the consumer, which cuts into shelf life.\u003c/p>\n\u003cp>So what does the U.S. (and other developed nations) have that these countries don't? A complex system to keep milk cold, says \u003ca href=\"http://www.rbc.uga.edu/leaders/Kisaalita.php\">William Kisaalita\u003c/a>, an engineer at the University of Georgia. It's called the cold chain, and it's a series of refrigerated tanks, trucks and storage units that milk — and other foods — travel through from farmer to distributor to consumer.\u003c/p>\n\u003cfigure id=\"attachment_99003\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg\" alt=\"The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn.\" width=\"400\" height=\"245\" class=\"size-thumbnail wp-image-99003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1440x883.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1180x724.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-960x589.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jeepersmedia/14896792981\">Mike Mozart/Flicker\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Many people [in Uganda] don't have the means to cool milk,\" says Kisaalita, who was born there. \"Farmers [who produce milk] make $5 a day. That's not enough to invest in a fridge and if they did have one, there's no electricity ... the cost here is so high for electricity.\"\u003c/p>\n\u003cp>The problem peaks during the rainy season when cows are producing more milk. During that season, Kisaalita estimates Ugandan farmers lose up to half of their milk (and profits) to spoilage.\u003c/p>\n\u003cp>Indeed, the Food and Agriculture Organization of the United Nations found that \u003ca href=\"http://www.fao.org/ag/ags/post-harvest-management/milk-dairy/milk-and-dairy-products-post-harvest-losses-and-food-safety-in-sub-saharan-africa-and-the-near-east-pfl/en/\">27 percent\u003c/a> of all milk produced in Uganda is poured down the drain each year. That's equivalent to $23 million worth of profits.\u003c/p>\n\u003cp>According to \u003ca href=\"http://foodsci.wisc.edu/faculty/rankin/\">Scott Rankin\u003c/a>, a food scientist at the University of Wisconsin-Madison, limited or nonexistent \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-processing/milk-preservation/en/#.VcIKKrXxyB0\">electricity\u003c/a> is one of the main reasons the cold chain isn't as reliable in many developing countries. But refrigerators also require a big investment that many farmers can't afford.\u003c/p>\n\u003cp>Despite the challenges, people are experimenting with all different ways to extend the life of milk under these circumstances. For instance, in Brazil, a company recently \u003ca href=\"http://agencia.fapesp.br/brazilian_company_doubles_shelf_life_of_pasteurized_fresh_milk/21432/\">doubled the shelf-life\u003c/a> there — from seven to 15 days — by applying nanotechnology to plastic milk jug packaging.\u003c/p>\n\u003cp>To help Uganda's milk producers, Kisaalita is \u003ca href=\"https://poweringag.org/2013-winners/smallholder-fortunes-thermogenn\">working on a device\u003c/a> to keep milk cool. The cooler runs on biogas, not electricity, so farmers simply have to collect cow dung to get the machine working. Kisaalita is currently testing the system with Ugandan farmers, and if it pans out, milk could be stored overnight and sold fresh the next day.\u003c/p>\n\u003cp>Struggling milk producers can also \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/the-dairy-chain/producer-groupsorganizations/en/#.VcIWdrXxyB0\">form co-ops\u003c/a> to share expenses and invest in refrigeration and a means to adequately process and transport milk. This method has been quite successful for small producers in India; the country's currently considered the world's largest milk producer.\u003c/p>\n\u003cp>These efforts won't just save money from going to waste. By making milk last longer, more people could get their hands on a nutrient-rich food. Milk contains \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-and-milk-products/milk-composition/en/#.VcIcVrXxyB0\">important nutrients\u003c/a> like calcium and magnesium — especially important in developing countries where many suffer from malnutrition.\u003c/p>\n\u003cp>But even with the three-week shelf life in the U.S. — all thanks to a superb cold chain and pasteurization process — plenty of milk goes to waste here.\u003c/p>\n\u003cp>Dairy is one of the top three foods wasted in the U.S., and some 17 billion pounds of milk, or 32 percent of the total supply, are lost a year, according to 2010 U.S. Department of Agriculture \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VcJDJ_NVhHw\">data\u003c/a>.\u003c/p>\n\u003cp>So next time you notice that gallon languishing at the back of the fridge, think twice about letting it see the end of its shelf life. \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>",
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"disqusTitle": "Iced Tea: How To Get More Health Benefits From Your Brew",
"title": "Iced Tea: How To Get More Health Benefits From Your Brew",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Drinking tea holds the promise of many health benefits, but sipping this ancient brew in its cold form can lead to diminished returns.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Diabetes",
"title": "Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Diabetes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150723_atc_even_if_youre_lean_one_soda_per_day_ups_risk_of_diabetes.mp3\u003c/p>\n\u003cp>It's true that being overweight or obese is a leading risk factor for developing Type 2 diabetes.\u003c/p>\n\u003cp>But attention, skinny and normal-weight people: You may be vulnerable, too.\u003c/p>\n\u003cp>Lots of lifestyle choices influence the risk of diabetes: everything from whether you smoke to how much you exercise (or don't). It turns out, what you choose to drink is also a risk factor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.bmj.com/content/351/bmj.h3576\">study\u003c/a> published in the \u003cem>British Medical Journal\u003c/em> finds that people in the habit of drinking one sugar-sweetened beverage — such as a soda or sweetened tea — every day had an 18 percent increased risk of developing the disease over a decade. That's compared with people who steer clear of sugary beverages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers reached this estimate by pooling data from 17 previously published studies that had evaluated the link between sugary drinks and diabetes risk.\u003c/p>\n\u003cp>And here's what upends conventional thinking: After the researchers adjusted their estimates for body weight, they found that — even for thin or normal-weight people — one sugary drink per day was associated with a 13 percent increased risk.\u003c/p>\n\u003cp>\"So even if people are lean, if they continue consuming sugar-sweetened beverages, they have a greater likelihood of developing Type 2 diabetes,\" study author \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/fumiaki-imamura\">Fumiaki Imamura\u003c/a>, of the University of Cambridge School of Clinical Medicine, told us.\u003c/p>\n\u003cp>The studies he looked at were observational, so they can't prove cause and effect. But the link between sugary drinks and diabetes is solid, since researchers say they understand the biological mechanisms of how too much sugar can overwork the endocrine system.\u003c/p>\n\u003cp>As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/25/351244903/sayonara-to-super-size-me-food-companies-cut-calories-so-do-we\"> reported\u003c/a>, big soda companies including Coca-Cola and Pepsi have agreed to market more water and low-calorie beverages. And they've \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/334/\">pledged\u003c/a> to cut back on portions, too.\u003c/p>\n\u003cp>But it's not clear that making a switch to diet drinks leads to any advantage.\u003c/p>\n\u003cp>The new BMJ study also points toward an association between artificially sweetened drinks and a higher risk of diabetes, as well as fruit juices, but the evidence wasn't strong enough to make a solid conclusion. The authors say that these drinks \"seemed not to be healthy options for the prevention of Type 2 diabetes.\"\u003c/p>\n\u003cp>This is not the first study to come to point to the \"diet-soda paradox.\" As we've reported, the\u003ca href=\"http://uthscsa.edu/hscnews/singleformat2.asp?newID=1539\"> San Antonio Heart Study\u003c/a> found a significant link between diet soda consumption and weight gain over time.\u003c/p>\n\u003cp>It's tricky to unravel. \"People gaining excessive weight might switch to diet drinks and still get diabetes because of their other risk factors,\" explains David Ludwig, director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital.\u003c/p>\n\u003cp>The researchers who published the paper estimate that, if Americans gave up their daily sugary drink habit, 2 million cases of diabetes could be prevented by 2020 — \"so potentially, millions of cases of diabetes [prevented] as the result of this one behavior,\" Ludwig says.\u003c/p>\n\u003cp>It's something to consider the next time you feel thirsty.\u003c/p>\n\u003cp>The soda industry responded to the findings of the BMJ paper with a statement \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/360/\">saying\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The authors of this study acknowledge their findings do not show drinking beverages of any type causes chronic disease. Even so, our industry is committed to being part of real solutions to public health challenges.\"\u003c/p>\n\u003c/blockquote>\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150723_atc_even_if_youre_lean_one_soda_per_day_ups_risk_of_diabetes.mp3\u003c/p>\n\u003cp>It's true that being overweight or obese is a leading risk factor for developing Type 2 diabetes.\u003c/p>\n\u003cp>But attention, skinny and normal-weight people: You may be vulnerable, too.\u003c/p>\n\u003cp>Lots of lifestyle choices influence the risk of diabetes: everything from whether you smoke to how much you exercise (or don't). It turns out, what you choose to drink is also a risk factor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.bmj.com/content/351/bmj.h3576\">study\u003c/a> published in the \u003cem>British Medical Journal\u003c/em> finds that people in the habit of drinking one sugar-sweetened beverage — such as a soda or sweetened tea — every day had an 18 percent increased risk of developing the disease over a decade. That's compared with people who steer clear of sugary beverages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers reached this estimate by pooling data from 17 previously published studies that had evaluated the link between sugary drinks and diabetes risk.\u003c/p>\n\u003cp>And here's what upends conventional thinking: After the researchers adjusted their estimates for body weight, they found that — even for thin or normal-weight people — one sugary drink per day was associated with a 13 percent increased risk.\u003c/p>\n\u003cp>\"So even if people are lean, if they continue consuming sugar-sweetened beverages, they have a greater likelihood of developing Type 2 diabetes,\" study author \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/fumiaki-imamura\">Fumiaki Imamura\u003c/a>, of the University of Cambridge School of Clinical Medicine, told us.\u003c/p>\n\u003cp>The studies he looked at were observational, so they can't prove cause and effect. But the link between sugary drinks and diabetes is solid, since researchers say they understand the biological mechanisms of how too much sugar can overwork the endocrine system.\u003c/p>\n\u003cp>As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/25/351244903/sayonara-to-super-size-me-food-companies-cut-calories-so-do-we\"> reported\u003c/a>, big soda companies including Coca-Cola and Pepsi have agreed to market more water and low-calorie beverages. And they've \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/334/\">pledged\u003c/a> to cut back on portions, too.\u003c/p>\n\u003cp>But it's not clear that making a switch to diet drinks leads to any advantage.\u003c/p>\n\u003cp>The new BMJ study also points toward an association between artificially sweetened drinks and a higher risk of diabetes, as well as fruit juices, but the evidence wasn't strong enough to make a solid conclusion. The authors say that these drinks \"seemed not to be healthy options for the prevention of Type 2 diabetes.\"\u003c/p>\n\u003cp>This is not the first study to come to point to the \"diet-soda paradox.\" As we've reported, the\u003ca href=\"http://uthscsa.edu/hscnews/singleformat2.asp?newID=1539\"> San Antonio Heart Study\u003c/a> found a significant link between diet soda consumption and weight gain over time.\u003c/p>\n\u003cp>It's tricky to unravel. \"People gaining excessive weight might switch to diet drinks and still get diabetes because of their other risk factors,\" explains David Ludwig, director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital.\u003c/p>\n\u003cp>The researchers who published the paper estimate that, if Americans gave up their daily sugary drink habit, 2 million cases of diabetes could be prevented by 2020 — \"so potentially, millions of cases of diabetes [prevented] as the result of this one behavior,\" Ludwig says.\u003c/p>\n\u003cp>It's something to consider the next time you feel thirsty.\u003c/p>\n\u003cp>The soda industry responded to the findings of the BMJ paper with a statement \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/360/\">saying\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The authors of this study acknowledge their findings do not show drinking beverages of any type causes chronic disease. Even so, our industry is committed to being part of real solutions to public health challenges.\"\u003c/p>\n\u003c/blockquote>\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>",
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"content": "\u003cp>The argument over genetically modified food has been dominated, in recent years, by a debate over food labels — specifically, whether those labels should reveal the presence of GMOs.\u003c/p>\n\u003cp>The battle, until now, has gone state-by-state. California refused to pass a labeling initiative, but Maine, Connecticut, and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">Vermont\u003c/a> have now passed laws in favor of GMO-labeling.\u003c/p>\n\u003cp>Opponents of GMO labeling, including some of the biggest food manufacturers, have turned to Congress, and this week they achieved their first notable success.\u003c/p>\n\u003cp>A solid majority of the House of Representatives on Thursday voted in favor of a law that would block states from mandating GMO labels.\u003c/p>\n\u003cp>The debate in Congress followed familiar lines. Opponents of the bill, such as \u003ca href=\"https://pingree.house.gov/\">Chellie Pingree,\u003c/a> a House Democrat from Maine who is also an organic farmer, argued that it's important for consumers to know what they are eating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food labels, she pointed out, already tell consumers many things. \"We know how many calories are in it, thanks to the labels. We know how much vitamin C we get per serving. We know if a fish is farm-raised or wild-caught, and we want to know those things. Shouldn't we also be able to know if the food we are buying has GMO ingredients?\" she asked.\u003c/p>\n\u003cp>Opponents of the bill called it an infringement of the public's right to know what's in their food.\u003c/p>\n\u003cp>Congressional supporters of the bill, meanwhile, argued that mandating labels on foods containing GMOs actually is misleading, because it suggests to consumers that GMOs are somehow risky to eat — which they are not, according to the Food and Drug Administration.\u003c/p>\n\u003cp>\"Mandatory labeling of genetically engineered products has no basis in legitimate health or safety concerns, but is a naked attempt to impose the preferences of a small segment of the populace on the rest of us,\" said Republican \u003ca href=\"https://pompeo.house.gov/\">Mike Pompeo of Kansas\u003c/a>, the bill's primary sponsor.\u003c/p>\n\u003cp>Supporters of the bill also argued that mandatory labels would raise the cost of food.\u003c/p>\n\u003cp>This bill now goes to the Senate, where no similar legislation has been introduced. \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The argument over genetically modified food has been dominated, in recent years, by a debate over food labels — specifically, whether those labels should reveal the presence of GMOs.\u003c/p>\n\u003cp>The battle, until now, has gone state-by-state. California refused to pass a labeling initiative, but Maine, Connecticut, and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">Vermont\u003c/a> have now passed laws in favor of GMO-labeling.\u003c/p>\n\u003cp>Opponents of GMO labeling, including some of the biggest food manufacturers, have turned to Congress, and this week they achieved their first notable success.\u003c/p>\n\u003cp>A solid majority of the House of Representatives on Thursday voted in favor of a law that would block states from mandating GMO labels.\u003c/p>\n\u003cp>The debate in Congress followed familiar lines. Opponents of the bill, such as \u003ca href=\"https://pingree.house.gov/\">Chellie Pingree,\u003c/a> a House Democrat from Maine who is also an organic farmer, argued that it's important for consumers to know what they are eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food labels, she pointed out, already tell consumers many things. \"We know how many calories are in it, thanks to the labels. We know how much vitamin C we get per serving. We know if a fish is farm-raised or wild-caught, and we want to know those things. Shouldn't we also be able to know if the food we are buying has GMO ingredients?\" she asked.\u003c/p>\n\u003cp>Opponents of the bill called it an infringement of the public's right to know what's in their food.\u003c/p>\n\u003cp>Congressional supporters of the bill, meanwhile, argued that mandating labels on foods containing GMOs actually is misleading, because it suggests to consumers that GMOs are somehow risky to eat — which they are not, according to the Food and Drug Administration.\u003c/p>\n\u003cp>\"Mandatory labeling of genetically engineered products has no basis in legitimate health or safety concerns, but is a naked attempt to impose the preferences of a small segment of the populace on the rest of us,\" said Republican \u003ca href=\"https://pompeo.house.gov/\">Mike Pompeo of Kansas\u003c/a>, the bill's primary sponsor.\u003c/p>\n\u003cp>Supporters of the bill also argued that mandatory labels would raise the cost of food.\u003c/p>\n\u003cp>This bill now goes to the Senate, where no similar legislation has been introduced. \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>",
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"disqusTitle": "New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor",
"title": "New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n",
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"excerpt": "Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n",
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"description": "Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n",
"title": "New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor | KQED",
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"headline": "New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt",
"title": "The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \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",
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"excerpt": "Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \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>",
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"disqusTitle": "Hey Yogurt-Maker, Where'd You Get Those Microbes?",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry",
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"content": "\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \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>",
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}
},
"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.",
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"order": 3
},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"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",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
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"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": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"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 />",
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"meta": {
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},
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"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",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"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": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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",
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"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",
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}
},
"morning-edition": {
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