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"content": "\u003cfigure id=\"attachment_88014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\" alt=\"The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone with his sister Prachi in New York one day, software engineer Rahul Baxi was being reprimanded by her for his unhealthy eating habits.\u003c/p>\n\u003cp>“I always eat out because I don’t know how to cook,” said Rahul Baxi. “My sister, who is a nutritionist, didn’t like the fact that I was doing it every single day, and told me, ‘You need to start cooking at home.’”\u003c/p>\n\u003cp>Easier said than done. Baxi describes himself as culinarily-challenged. In past attempts, he has either not put the right amount of ingredients, or has ended up with food so overcooked, it’s inedible. Why even make the effort, if the results aren’t worth the time and effort it took?\u003c/p>\n\u003cp>Prachi had a simple idea for her brother: “How about you create a pan that does the simple things for you, such as take the temperature or measure the amount of food, and lets you know whether you have the ingredients right?”\u003c/p>\n\u003cfigure id=\"attachment_88015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\" alt=\"Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Baxi got out his toolbox and began tinkering. Enter \"\u003ca href=\"http://www.smartypans.io/\" target=\"_blank\">SmartyPans\u003c/a>,\" a smart pan that, he hopes, will revolutionize cooking for those like him who could use a bit of extra help in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now based in downtown Oakland, Baxi, 28, is from Adelaide, Australia. He came to the U.S. to attend Carnegie Mellon University, and now works for a company that creates financial software for banks and institutions.\u003c/p>\n\u003cp>With Jonathan David of Biorenew Labs in the Los Angeles area serving as an advisor, and his sister as another advisor, the team, headed by Baxi, hopes to bring this smart pan called “\u003ca href=\"https://www.facebook.com/pages/SmartyPans/762037543859615\" target=\"_blank\">SmartyPans\u003c/a>” to market for a retail price of $189.\u003c/p>\n\u003cfigure id=\"attachment_88016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\" alt=\"Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Working from a prototype he has made from a pan he bought on Amazon, Baxi has determined that SmartyPans will have a temperature and humidity sensor as well as a scale beneath the surface. And then there will be a computer chip that continuously transmits information to the app. Those instruments will capture the basic information from what’s cooking in the pan. As the cook approaches the pan with her phone, the app will sense that it’s nearby, and start transmitting information about what’s happening in the pan in real time to the phone.\u003c/p>\n\u003cp>“Existing recipe instructions are static, and don’t take into account what’s going on inside the pan,” said Baxi. “The app will be constantly monitoring and changing instructions in real time, to tell you exactly what needs to be done.” For example, if you’re filling the pan with liquid, and you’re working from a recipe selected from its database, it will tell you when there’s enough, and tell the user to stop.\u003c/p>\n\u003cfigure id=\"attachment_88017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\" alt=\"This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>When asked why not just take a few cooking lessons, Baxi said that there are many working professionals like him who will never find the time to make that a priority.\u003c/p>\n\u003cp>Recipes are only as good as those who use them, he said, noting, the same thing is true for the various recipe apps out there. “Once you add technology to the pan, it gives you a lot more insight into what’s actually going on. It helps you cook better, as it gives you instructions to do things you don’t usually do.”\u003c/p>\n\u003cp>When further pushed that it might actually be easier to learn how to cook rather than use such sophisticated technology, Baxi had a good answer for that, too.\u003c/p>\n\u003cfigure id=\"attachment_88018\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\" alt=\"The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans. \" width=\"1000\" height=\"625\" class=\"size-full wp-image-88018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans.\u003c/figcaption>\u003c/figure>\n\u003cp>“The beauty of this pan is that there’s no integration required,” he said. Tech luddites will have nothing to configure. “The mobile device near the pan will know there’s a smart pan right there, and connect with that pan, you don’t have to do any configuration whatsoever.”\u003c/p>\n\u003cp>The recipe database will also help give calorie counts and other nutritional information.\u003c/p>\n\u003cp>While Baxi’s prototype is rather primitive, the team is looking to \u003ca href=\"https://www.indiegogo.com/projects/smartypans\" target=\"_blank\">raise funds on indiegogo\u003c/a> to build one that will look and work like the proposed pan.\u003c/p>\n\u003cp>If it fails, the pan will get made regardless, he said. Noting that his L.A.-based advisor has some connections with major retailers, Baxi says they’ll go directly to consumers if the crowdfunding doesn’t work out. “No matter what, we’re still building the pan,” he said.\u003c/p>\n\u003cp>“When I cook, there’s so much guesswork involved,” Baxi concluded. “Cooking, or any mundane task, should not be that difficult given the amount of technology we use on a day-to-day basis. These things should be really easy, but I don’t think that we use technology in a way we should be using it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=GzYBQCLF3QE]\u003c/p>\n\n",
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"excerpt": "\"Recipes are only as good as those using them,\" says Rahul Baxi, an Oakland-based software engineer. With his new invention \"SmartyPans,\" he hopes to harness technology to get more people in the kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\" alt=\"The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone with his sister Prachi in New York one day, software engineer Rahul Baxi was being reprimanded by her for his unhealthy eating habits.\u003c/p>\n\u003cp>“I always eat out because I don’t know how to cook,” said Rahul Baxi. “My sister, who is a nutritionist, didn’t like the fact that I was doing it every single day, and told me, ‘You need to start cooking at home.’”\u003c/p>\n\u003cp>Easier said than done. Baxi describes himself as culinarily-challenged. In past attempts, he has either not put the right amount of ingredients, or has ended up with food so overcooked, it’s inedible. Why even make the effort, if the results aren’t worth the time and effort it took?\u003c/p>\n\u003cp>Prachi had a simple idea for her brother: “How about you create a pan that does the simple things for you, such as take the temperature or measure the amount of food, and lets you know whether you have the ingredients right?”\u003c/p>\n\u003cfigure id=\"attachment_88015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\" alt=\"Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Baxi got out his toolbox and began tinkering. Enter \"\u003ca href=\"http://www.smartypans.io/\" target=\"_blank\">SmartyPans\u003c/a>,\" a smart pan that, he hopes, will revolutionize cooking for those like him who could use a bit of extra help in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now based in downtown Oakland, Baxi, 28, is from Adelaide, Australia. He came to the U.S. to attend Carnegie Mellon University, and now works for a company that creates financial software for banks and institutions.\u003c/p>\n\u003cp>With Jonathan David of Biorenew Labs in the Los Angeles area serving as an advisor, and his sister as another advisor, the team, headed by Baxi, hopes to bring this smart pan called “\u003ca href=\"https://www.facebook.com/pages/SmartyPans/762037543859615\" target=\"_blank\">SmartyPans\u003c/a>” to market for a retail price of $189.\u003c/p>\n\u003cfigure id=\"attachment_88016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\" alt=\"Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Working from a prototype he has made from a pan he bought on Amazon, Baxi has determined that SmartyPans will have a temperature and humidity sensor as well as a scale beneath the surface. And then there will be a computer chip that continuously transmits information to the app. Those instruments will capture the basic information from what’s cooking in the pan. As the cook approaches the pan with her phone, the app will sense that it’s nearby, and start transmitting information about what’s happening in the pan in real time to the phone.\u003c/p>\n\u003cp>“Existing recipe instructions are static, and don’t take into account what’s going on inside the pan,” said Baxi. “The app will be constantly monitoring and changing instructions in real time, to tell you exactly what needs to be done.” For example, if you’re filling the pan with liquid, and you’re working from a recipe selected from its database, it will tell you when there’s enough, and tell the user to stop.\u003c/p>\n\u003cfigure id=\"attachment_88017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\" alt=\"This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>When asked why not just take a few cooking lessons, Baxi said that there are many working professionals like him who will never find the time to make that a priority.\u003c/p>\n\u003cp>Recipes are only as good as those who use them, he said, noting, the same thing is true for the various recipe apps out there. “Once you add technology to the pan, it gives you a lot more insight into what’s actually going on. It helps you cook better, as it gives you instructions to do things you don’t usually do.”\u003c/p>\n\u003cp>When further pushed that it might actually be easier to learn how to cook rather than use such sophisticated technology, Baxi had a good answer for that, too.\u003c/p>\n\u003cfigure id=\"attachment_88018\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\" alt=\"The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans. \" width=\"1000\" height=\"625\" class=\"size-full wp-image-88018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans.\u003c/figcaption>\u003c/figure>\n\u003cp>“The beauty of this pan is that there’s no integration required,” he said. Tech luddites will have nothing to configure. “The mobile device near the pan will know there’s a smart pan right there, and connect with that pan, you don’t have to do any configuration whatsoever.”\u003c/p>\n\u003cp>The recipe database will also help give calorie counts and other nutritional information.\u003c/p>\n\u003cp>While Baxi’s prototype is rather primitive, the team is looking to \u003ca href=\"https://www.indiegogo.com/projects/smartypans\" target=\"_blank\">raise funds on indiegogo\u003c/a> to build one that will look and work like the proposed pan.\u003c/p>\n\u003cp>If it fails, the pan will get made regardless, he said. Noting that his L.A.-based advisor has some connections with major retailers, Baxi says they’ll go directly to consumers if the crowdfunding doesn’t work out. “No matter what, we’re still building the pan,” he said.\u003c/p>\n\u003cp>“When I cook, there’s so much guesswork involved,” Baxi concluded. “Cooking, or any mundane task, should not be that difficult given the amount of technology we use on a day-to-day basis. These things should be really easy, but I don’t think that we use technology in a way we should be using it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/GzYBQCLF3QE'\n title='//www.youtube.com/embed/GzYBQCLF3QE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scientists Step Up Food Fraud Efforts Following Horse Meat Scandal",
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"content": "\u003cfigure id=\"attachment_87982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\" alt=\"The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/24/350695899/food-fraud-science-aims-to-gallop-past-horse-meat-scandal\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/24/14)\u003c/p>\n\u003cp>Last year, the great European horse meat scandal alerted consumers around the world to food fraud. Traces of horse meat were found in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/horse-meat-found-in-ikeas-meatballs/\">Ikea meatballs\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties/\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe. Arrests were made in the U.K. and in France.\u003c/p>\n\u003cp>The contamination didn't pose any real public health threat — horse has the same amount of protein as beef, and less fat. But in the U.K., where horses are viewed as pets rather than food, people weren't happy to learn they had been eating horse unawares. And as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">reported\u003c/a>, in France, where eating horse is more common, customers were angry that they had been paying beef prices for cheaper horse meat.\u003c/p>\n\u003cp>\"Consumers felt cheated and lost trust. It was just a total loss of confidence in the supply chain,\" says \u003ca href=\"http://www.usp.org/usp-nf-scientific-staff\">Markus Lipp\u003c/a> of U.S. Pharmacopeial Convention, a nonprofit that sets food and medicine safety standards. \"It raised questions: Were these racehorses? Were they treated with veterinary medicines that were bad for human consumption?\"\u003c/p>\n\u003cfigure id=\"attachment_87983\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\" alt=\"A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>As a result of the scandal, European governments started rethinking their food regulation practices. And scientists started kicking into high gear, looking for ways to improve the technology to quickly test batches of meat for contaminants. Just this month, a \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf503468t\">paper\u003c/a> in the \u003cem>Journal of Agriculture and Food Chemistry\u003c/em> details a new method that uses mass spectrometry to quickly detect even tiny traces of pork and horse mixed into raw and cooked beef products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new technology looks promising, Lipp says. \"But there is no way [food regulators] can test 100 percent of the food. We can never test ourselves to safety.\"\u003c/p>\n\u003cp>Adulterated meat is just the tip of the iceberg, says \u003ca href=\"http://foodfraud.msu.edu/about/staff/spink/\">John Spink\u003c/a>, who heads Michigan State University's Food Safety Program. Food fraud is a huge, expansive problem, Spink says. Adulterated products show up in the market all the time — affecting everything from \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> and milk to spices and additives.\u003c/p>\n\u003cp>\"With globalization, even one instance of fraud can be huge. They can make so much product, and it can so quickly move around the world,\" Spink says. \"And it's quite a challenge, because there's an unlimited number of adulterants that could be in the product.\"\u003c/p>\n\u003cp>Testing acts as a deterrent, Spink says, but it won't stop fraud. Spink's program focuses on fraud prevention. His team uses criminology and forensic tools, as well as food science, to study the global food market and predict where fraud may happen.\u003c/p>\n\u003cp>Even when scientists identify products that may be especially susceptible to fraud, it can be difficult to know which suspect ingredients are being mixed into our food, says Mitchell Weinberg, CEO of \u003ca href=\"http://www.inscatech.com/\">Inscatech\u003c/a>, a firm that advises food companies on food safety. \"It may not be horse meat next time. It may be dog meat, cat meat, rat meat — all of those have been used,\" he says.\u003c/p>\n\u003cp>This month, the British government released a \u003ca href=\"https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/350726/elliot-review-final-report-july2014.pdf\">report\u003c/a> in response to the horse meat scandal. In the document, \u003ca href=\"http://pure.qub.ac.uk/portal/en/persons/christopher-elliott(10515544-0d5c-487f-a747-fe0d7f5aa94c).html\">Chris Elliott\u003c/a>, a food safety researcher and professor of microbiology at Queen's University Belfast, calls for more regulation and testing and provides suggestions for what the government should do the next time there's a big crisis.\u003c/p>\n\u003cp>Even if the U.K. implements all of Elliott's suggestions, the problem won't go away, Weinberg says. That's because most food fraud doesn't originate in Great Britain.\u003c/p>\n\u003cp>\"The problem is in India, the problem is in China and in Italy,\" he says. There is high domestic consumption of food from these countries, he notes.\u003c/p>\n\u003cp>The best way to manage the problem is for governments to work with each other and with food companies, Weinberg says. \"On the positive side, the food industry is actually collectively trying to address the issue.\"\u003c/p>\n\u003cp>That's because a food fraud scandal can destroy a company's reputation, Spink says. \"Companies realize that a recall is very costly.\"\u003c/p>\n\u003cp>Spink's lab offers both in-person and online training for food processors looking to amp up their defenses against fraud. \"And nowadays, these multinational companies are working with governments to define the scope of the problem,\" he says.\u003c/p>\n\u003cp>Of course, he notes, food fraud is as old as time. \"This is not something you just fix,\" he says. \"It has to be managed.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_87982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-1_slide-e329841a3fc31e9e3b0219fe2d3345b42a193ff8-e1411582518567.jpg\" alt=\"The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The French enjoy horse meat — here's a horse meat butcher in Paris. But even the French were angry that they had been paying beef prices for it last year. Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/24/350695899/food-fraud-science-aims-to-gallop-past-horse-meat-scandal\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/24/14)\u003c/p>\n\u003cp>Last year, the great European horse meat scandal alerted consumers around the world to food fraud. Traces of horse meat were found in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/horse-meat-found-in-ikeas-meatballs/\">Ikea meatballs\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties/\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe. Arrests were made in the U.K. and in France.\u003c/p>\n\u003cp>The contamination didn't pose any real public health threat — horse has the same amount of protein as beef, and less fat. But in the U.K., where horses are viewed as pets rather than food, people weren't happy to learn they had been eating horse unawares. And as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">reported\u003c/a>, in France, where eating horse is more common, customers were angry that they had been paying beef prices for cheaper horse meat.\u003c/p>\n\u003cp>\"Consumers felt cheated and lost trust. It was just a total loss of confidence in the supply chain,\" says \u003ca href=\"http://www.usp.org/usp-nf-scientific-staff\">Markus Lipp\u003c/a> of U.S. Pharmacopeial Convention, a nonprofit that sets food and medicine safety standards. \"It raised questions: Were these racehorses? Were they treated with veterinary medicines that were bad for human consumption?\"\u003c/p>\n\u003cfigure id=\"attachment_87983\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/horse-meat-2_slide-3b555bc1c8869670754f7766a807e4e83dc23231-e1411582568537.jpg\" alt=\"A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A regulator tests food samples for horse meat in Braunschweig, Germany. Last year, beef products sold all over Europe were found to have traces of horse. Photo: Jochen Luebke/DPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>As a result of the scandal, European governments started rethinking their food regulation practices. And scientists started kicking into high gear, looking for ways to improve the technology to quickly test batches of meat for contaminants. Just this month, a \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf503468t\">paper\u003c/a> in the \u003cem>Journal of Agriculture and Food Chemistry\u003c/em> details a new method that uses mass spectrometry to quickly detect even tiny traces of pork and horse mixed into raw and cooked beef products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new technology looks promising, Lipp says. \"But there is no way [food regulators] can test 100 percent of the food. We can never test ourselves to safety.\"\u003c/p>\n\u003cp>Adulterated meat is just the tip of the iceberg, says \u003ca href=\"http://foodfraud.msu.edu/about/staff/spink/\">John Spink\u003c/a>, who heads Michigan State University's Food Safety Program. Food fraud is a huge, expansive problem, Spink says. Adulterated products show up in the market all the time — affecting everything from \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> and milk to spices and additives.\u003c/p>\n\u003cp>\"With globalization, even one instance of fraud can be huge. They can make so much product, and it can so quickly move around the world,\" Spink says. \"And it's quite a challenge, because there's an unlimited number of adulterants that could be in the product.\"\u003c/p>\n\u003cp>Testing acts as a deterrent, Spink says, but it won't stop fraud. Spink's program focuses on fraud prevention. His team uses criminology and forensic tools, as well as food science, to study the global food market and predict where fraud may happen.\u003c/p>\n\u003cp>Even when scientists identify products that may be especially susceptible to fraud, it can be difficult to know which suspect ingredients are being mixed into our food, says Mitchell Weinberg, CEO of \u003ca href=\"http://www.inscatech.com/\">Inscatech\u003c/a>, a firm that advises food companies on food safety. \"It may not be horse meat next time. It may be dog meat, cat meat, rat meat — all of those have been used,\" he says.\u003c/p>\n\u003cp>This month, the British government released a \u003ca href=\"https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/350726/elliot-review-final-report-july2014.pdf\">report\u003c/a> in response to the horse meat scandal. In the document, \u003ca href=\"http://pure.qub.ac.uk/portal/en/persons/christopher-elliott(10515544-0d5c-487f-a747-fe0d7f5aa94c).html\">Chris Elliott\u003c/a>, a food safety researcher and professor of microbiology at Queen's University Belfast, calls for more regulation and testing and provides suggestions for what the government should do the next time there's a big crisis.\u003c/p>\n\u003cp>Even if the U.K. implements all of Elliott's suggestions, the problem won't go away, Weinberg says. That's because most food fraud doesn't originate in Great Britain.\u003c/p>\n\u003cp>\"The problem is in India, the problem is in China and in Italy,\" he says. There is high domestic consumption of food from these countries, he notes.\u003c/p>\n\u003cp>The best way to manage the problem is for governments to work with each other and with food companies, Weinberg says. \"On the positive side, the food industry is actually collectively trying to address the issue.\"\u003c/p>\n\u003cp>That's because a food fraud scandal can destroy a company's reputation, Spink says. \"Companies realize that a recall is very costly.\"\u003c/p>\n\u003cp>Spink's lab offers both in-person and online training for food processors looking to amp up their defenses against fraud. \"And nowadays, these multinational companies are working with governments to define the scope of the problem,\" he says.\u003c/p>\n\u003cp>Of course, he notes, food fraud is as old as time. \"This is not something you just fix,\" he says. \"It has to be managed.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Giving Chickens Bacteria ... To Keep Them Antibiotic-Free",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\" alt='Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR' width=\"1000\" height=\"562\" class=\"size-full wp-image-87947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/22/350590488/giving-chickens-bacteria-to-keep-them-antibiotic-free\" target=\"_blank\">The Salt at NPR Food\u003c/a> (6/22/14)\u003c/p>\n\u003cp>You know those foods and pills that promise to supply your body with \"good bacteria?\"\u003c/p>\n\u003cp>They \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">may or may not\u003c/a> make \u003cem>you\u003c/em> healthier, but some of these \"probiotics\" do, in fact, appear to be effective in chickens. Poultry companies are turning to probiotics as an alternative to antibiotics, which have become increasingly controversial.\u003c/p>\n\u003cp>\"As we took antibiotics out of the feed, we put some other things in, such as probiotics,\" says Bruce Stewart-Brown, an executive at Perdue Farms. \"We've increased the amount of probiotics by five times over the past five years. It's a significant part of our program.\"\u003c/p>\n\u003cp>Poultry companies have fed antibiotics to their chickens to fight off disease, and also to make them grow faster. Public health advocates have been pushing for an end to this practice, saying that it can lead to the emergence of more antibiotic-resistant bacteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perdue Farms has not gone completely antibiotic-free, but it has reduced or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">eliminated\u003c/a> some uses of antibiotics in its operations, and it is expanding production of chickens that are raised completely without antibiotics. According to Stewart-Brown, that has forced the company to search for new ways to keep chickens healthy, which is where probiotics come in. The idea is, all these \"good bacteria\" can crowd out the harmful microbes that make a chicken sick.\u003c/p>\n\u003cp>Stewart-Brown says that he was initially skeptical about probiotics. \"Eight years ago, I would have said that they're not working in poultry. They're not very useful. Today, I'm saying that they are useful. Expensive, but useful.\" Chickens that got probiotics stayed healthier and grew faster than birds that didn't.\u003c/p>\n\u003cp>He declined to say exactly what products the company is using, but some poultry \u003ca href=\"http://www.thepoultrysite.com/focus/biomin/2270/biomin-poultrystar-defined-probiotic-product-proves-efficacy\">probiotics\u003c/a> include live \u003cem>Enterococcus, Lactobacillus \u003c/em>and\u003cem> Bifidobacterium\u003c/em> microorganisms.\u003c/p>\n\u003cfigure id=\"attachment_87948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\" alt=\"These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Perdue Farms has eliminated the use of animal byproducts, such as fat, in chicken feed, after finding that chickens appeared to stay healthier on a vegetarian diet. (Chickens, of course, aren't \"naturally\" vegetarian; given the choice, they'll happily forage for insect larvae.) \u003cstrong> \u003c/strong>It now vaccinates its chickens against a wider array of diseases. It experimented with herbal remedies that were used by Coleman Natural, an organic poultry company that Perdue bought in 2011.\u003c/p>\n\u003cp>According to Stewart-Brown, all of this has increased the company's costs.\u003c/p>\n\u003cp>\"Our birds grow a little bit slower, significantly slower than the rest of the industry, in general,\" he says.\u003c/p>\n\u003cp>But as long as consumers are willing to pay better prices for meat from chickens raised without antibiotics, the extra cost is worth it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What does it take to get chickens off antibiotics? According to Perdue Farms, an added dose of the \"good bacteria\" known as probiotics can help crowd out the harmful microbes that make a chicken sick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\" alt='Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR' width=\"1000\" height=\"562\" class=\"size-full wp-image-87947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/22/350590488/giving-chickens-bacteria-to-keep-them-antibiotic-free\" target=\"_blank\">The Salt at NPR Food\u003c/a> (6/22/14)\u003c/p>\n\u003cp>You know those foods and pills that promise to supply your body with \"good bacteria?\"\u003c/p>\n\u003cp>They \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">may or may not\u003c/a> make \u003cem>you\u003c/em> healthier, but some of these \"probiotics\" do, in fact, appear to be effective in chickens. Poultry companies are turning to probiotics as an alternative to antibiotics, which have become increasingly controversial.\u003c/p>\n\u003cp>\"As we took antibiotics out of the feed, we put some other things in, such as probiotics,\" says Bruce Stewart-Brown, an executive at Perdue Farms. \"We've increased the amount of probiotics by five times over the past five years. It's a significant part of our program.\"\u003c/p>\n\u003cp>Poultry companies have fed antibiotics to their chickens to fight off disease, and also to make them grow faster. Public health advocates have been pushing for an end to this practice, saying that it can lead to the emergence of more antibiotic-resistant bacteria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perdue Farms has not gone completely antibiotic-free, but it has reduced or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">eliminated\u003c/a> some uses of antibiotics in its operations, and it is expanding production of chickens that are raised completely without antibiotics. According to Stewart-Brown, that has forced the company to search for new ways to keep chickens healthy, which is where probiotics come in. The idea is, all these \"good bacteria\" can crowd out the harmful microbes that make a chicken sick.\u003c/p>\n\u003cp>Stewart-Brown says that he was initially skeptical about probiotics. \"Eight years ago, I would have said that they're not working in poultry. They're not very useful. Today, I'm saying that they are useful. Expensive, but useful.\" Chickens that got probiotics stayed healthier and grew faster than birds that didn't.\u003c/p>\n\u003cp>He declined to say exactly what products the company is using, but some poultry \u003ca href=\"http://www.thepoultrysite.com/focus/biomin/2270/biomin-poultrystar-defined-probiotic-product-proves-efficacy\">probiotics\u003c/a> include live \u003cem>Enterococcus, Lactobacillus \u003c/em>and\u003cem> Bifidobacterium\u003c/em> microorganisms.\u003c/p>\n\u003cfigure id=\"attachment_87948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\" alt=\"These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Perdue Farms has eliminated the use of animal byproducts, such as fat, in chicken feed, after finding that chickens appeared to stay healthier on a vegetarian diet. (Chickens, of course, aren't \"naturally\" vegetarian; given the choice, they'll happily forage for insect larvae.) \u003cstrong> \u003c/strong>It now vaccinates its chickens against a wider array of diseases. It experimented with herbal remedies that were used by Coleman Natural, an organic poultry company that Perdue bought in 2011.\u003c/p>\n\u003cp>According to Stewart-Brown, all of this has increased the company's costs.\u003c/p>\n\u003cp>\"Our birds grow a little bit slower, significantly slower than the rest of the industry, in general,\" he says.\u003c/p>\n\u003cp>But as long as consumers are willing to pay better prices for meat from chickens raised without antibiotics, the extra cost is worth it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes",
"title": "Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\" alt=\"Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/17/14)\u003c/p>\n\u003cp>The debate over whether diet sodas are good, bad or just OK for us never seems to end.\u003c/p>\n\u003cp>Some research suggests zero-calorie drinks can help people cut calories and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">fend off weight gain.\u003c/a>\u003c/p>\n\u003cp>But in recent years, the idea that artificial sweeteners may trick the brain and lead to \"metabolic derangements,\" as one researcher has \u003ca href=\"http://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760%2813%2900087-8\">theorized\u003c/a>, has gained traction, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, a new \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13793.html\">study\u003c/a> published in the journal \u003cem>Nature\u003c/em> introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.\u003c/p>\n\u003cp>In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.\u003c/p>\n\u003cp>\"To our surprise, [the mice] developed glucose intolerance,\" Weizmann researcher \u003ca href=\"http://wws.weizmann.ac.il/immunology/elinav/group\">Eran Elinav\u003c/a> tells us.\u003c/p>\n\u003cp>Intrigued by the findings, Elinav and his colleague \u003ca href=\"http://genie.weizmann.ac.il/\">Eran Segal\u003c/a> set out to determine if this might happen in people as well.\u003c/p>\n\u003cp>First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing \u003ca href=\"http://newsite.personalnutrition.org/WebSite/Home.aspx\">nutrition study\u003c/a>. They found that people who were heavy consumers of artificial sweeteners had slightly \u003ca href=\"http://www.mayomedicallaboratories.com/articles/hottopics/transcripts/2009/2009-7a-hba1c/7a-22.html\">elevated HbA1C levels\u003c/a> (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.\u003c/p>\n\u003cp>Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.\u003c/p>\n\u003cp>\"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners,\" Elinav says.\u003c/p>\n\u003cp>For example, results of a \u003ca href=\"http://www.mayoclinic.org/tests-procedures/glucose-tolerance-test/basics/results/prc-20014814\">glucose tolerance test\u003c/a> found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.\u003c/p>\n\u003cp>\"This was a surprise to us,\" Elinav says.\u003c/p>\n\u003cp>And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.\u003c/p>\n\u003cp>\"I found this work exciting, because to me it's a new idea,\" says physician\u003ca href=\"http://www.med.nyu.edu/biosketch/blasem01\"> Martin Blaser\u003c/a>, who directs the Human Microbiome Program at New York University.\u003c/p>\n\u003cp>After reading the paper, he says: \"I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday.\"\u003c/p>\n\u003cp>While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.\u003c/p>\n\u003cp>\"All of us have a microbiome,\" made up of trillions of organisms. \"[It's] extremely complex. Everybody's microbiome is a little different,\" Blaser says.\u003c/p>\n\u003cp>And the ways our microbiomes respond to what we eat can vary, too.\u003c/p>\n\u003cp>In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.\u003c/p>\n\u003cp>It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.\u003c/p>\n\u003cp>How it's happening isn't clear, and Blaser says a lot more research is needed.\u003c/p>\n\u003cp>\"So that's the next step,\" Blaser says. \"Firstly, for [researchers] to confirm this, to see if it's really true.\" And the next challenge is to understand the mechanism. \"How does the change in the microbial composition — how is it causing this?\"\u003c/p>\n\u003cp>Lots of researchers agree they'd like to see a large-scale study.\u003c/p>\n\u003cp>\"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes],\" says \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/medicine/EndocrinologyMetabolismDiabetes/faculty_staff/Pages/Hill.aspx\">James Hill\u003c/a>, director of the Center for Human Nutrition at the University of Colorado.\u003c/p>\n\u003cp>He points to a randomized controlled trial \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Increased+postprandial+glycaemia%2C+insulinemia%2C+and+lipidemia+after+10+weeks%E2%80%99+sucrose-rich+diet+compared+to+an+artificially+sweetened+diet%3A+a+randomised+controlled+trial+Raben\">published\u003c/a> in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.\u003c/p>\n\u003cp>Hill also points to a study of people on the \u003ca href=\"http://www.nwcr.ws/\">National Weight Control Registry\u003c/a> that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.\u003c/p>\n\u003cp>So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.\u003c/p>\n\u003cp>It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says \u003ca href=\"http://www.uclahealth.org/body.cfm?id=479&action=detail&ref=16942\">Kirsten Tillisch\u003c/a>, a gastroenterologist at the University of California, Los Angeles. \"They're affecting our health in active and powerful ways.\"\u003c/p>\n\u003cp>Tillisch's take on the new research: It's hypothesis-generating.\u003c/p>\n\u003cp>She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.\u003c/p>\n\u003cp>Her solution: Drink water instead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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 wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\" alt=\"Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/17/14)\u003c/p>\n\u003cp>The debate over whether diet sodas are good, bad or just OK for us never seems to end.\u003c/p>\n\u003cp>Some research suggests zero-calorie drinks can help people cut calories and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">fend off weight gain.\u003c/a>\u003c/p>\n\u003cp>But in recent years, the idea that artificial sweeteners may trick the brain and lead to \"metabolic derangements,\" as one researcher has \u003ca href=\"http://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760%2813%2900087-8\">theorized\u003c/a>, has gained traction, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, a new \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13793.html\">study\u003c/a> published in the journal \u003cem>Nature\u003c/em> introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.\u003c/p>\n\u003cp>In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.\u003c/p>\n\u003cp>\"To our surprise, [the mice] developed glucose intolerance,\" Weizmann researcher \u003ca href=\"http://wws.weizmann.ac.il/immunology/elinav/group\">Eran Elinav\u003c/a> tells us.\u003c/p>\n\u003cp>Intrigued by the findings, Elinav and his colleague \u003ca href=\"http://genie.weizmann.ac.il/\">Eran Segal\u003c/a> set out to determine if this might happen in people as well.\u003c/p>\n\u003cp>First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing \u003ca href=\"http://newsite.personalnutrition.org/WebSite/Home.aspx\">nutrition study\u003c/a>. They found that people who were heavy consumers of artificial sweeteners had slightly \u003ca href=\"http://www.mayomedicallaboratories.com/articles/hottopics/transcripts/2009/2009-7a-hba1c/7a-22.html\">elevated HbA1C levels\u003c/a> (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.\u003c/p>\n\u003cp>Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.\u003c/p>\n\u003cp>\"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners,\" Elinav says.\u003c/p>\n\u003cp>For example, results of a \u003ca href=\"http://www.mayoclinic.org/tests-procedures/glucose-tolerance-test/basics/results/prc-20014814\">glucose tolerance test\u003c/a> found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.\u003c/p>\n\u003cp>\"This was a surprise to us,\" Elinav says.\u003c/p>\n\u003cp>And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.\u003c/p>\n\u003cp>\"I found this work exciting, because to me it's a new idea,\" says physician\u003ca href=\"http://www.med.nyu.edu/biosketch/blasem01\"> Martin Blaser\u003c/a>, who directs the Human Microbiome Program at New York University.\u003c/p>\n\u003cp>After reading the paper, he says: \"I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday.\"\u003c/p>\n\u003cp>While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.\u003c/p>\n\u003cp>\"All of us have a microbiome,\" made up of trillions of organisms. \"[It's] extremely complex. Everybody's microbiome is a little different,\" Blaser says.\u003c/p>\n\u003cp>And the ways our microbiomes respond to what we eat can vary, too.\u003c/p>\n\u003cp>In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.\u003c/p>\n\u003cp>It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.\u003c/p>\n\u003cp>How it's happening isn't clear, and Blaser says a lot more research is needed.\u003c/p>\n\u003cp>\"So that's the next step,\" Blaser says. \"Firstly, for [researchers] to confirm this, to see if it's really true.\" And the next challenge is to understand the mechanism. \"How does the change in the microbial composition — how is it causing this?\"\u003c/p>\n\u003cp>Lots of researchers agree they'd like to see a large-scale study.\u003c/p>\n\u003cp>\"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes],\" says \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/medicine/EndocrinologyMetabolismDiabetes/faculty_staff/Pages/Hill.aspx\">James Hill\u003c/a>, director of the Center for Human Nutrition at the University of Colorado.\u003c/p>\n\u003cp>He points to a randomized controlled trial \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Increased+postprandial+glycaemia%2C+insulinemia%2C+and+lipidemia+after+10+weeks%E2%80%99+sucrose-rich+diet+compared+to+an+artificially+sweetened+diet%3A+a+randomised+controlled+trial+Raben\">published\u003c/a> in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.\u003c/p>\n\u003cp>Hill also points to a study of people on the \u003ca href=\"http://www.nwcr.ws/\">National Weight Control Registry\u003c/a> that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.\u003c/p>\n\u003cp>So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.\u003c/p>\n\u003cp>It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says \u003ca href=\"http://www.uclahealth.org/body.cfm?id=479&action=detail&ref=16942\">Kirsten Tillisch\u003c/a>, a gastroenterologist at the University of California, Los Angeles. \"They're affecting our health in active and powerful ways.\"\u003c/p>\n\u003cp>Tillisch's take on the new research: It's hypothesis-generating.\u003c/p>\n\u003cp>She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.\u003c/p>\n\u003cp>Her solution: Drink water instead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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": "The Magic of Milk: Preemies, Breastfeeding, and Human Milk Donation",
"title": "The Magic of Milk: Preemies, Breastfeeding, and Human Milk Donation",
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"content": "\u003cfigure id=\"attachment_87177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\" alt=\"Baby Djuna at 10 days (32 weeks gestational age)\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby Djuna at 10 days (32 weeks gestational age)\u003c/figcaption>\u003c/figure>\n\u003cp>My son’s birth five years ago—in fact, my entire first pregnancy—was a fairy tale narrative, of sorts, and it became the lens through which I viewed what had always been vague and mysterious to me: feeding babies.\u003c/p>\n\u003cp>I experienced the usual anxiety about feeding him with milk that my body was (typically, agonizingly) slow to produce. But my milk came in, and he sucked and grew. It never occurred to me to wonder: what would I do if it didn't? But following the harrowing birth of my daughter this past February, I realized that for many babies, especially preemies, it’s a matter of life and death. And I learned, through 51 days in the Neonatal Intensive Care Unit (\u003ca href=\"http://en.wikipedia.org/wiki/Neonatal_intensive_care_unit\" target=\"_blank\">NICU\u003c/a>) and in the months since, that my milk—in fact, any healthy, lactating mother’s milk—can be frozen, donated and banked to save babies who need it. But I’m getting ahead of my story. \u003c/p>\n\u003cp>Back in 2009, though my wife, Carol, and I had decided to give birth at Alta Bates Hospital in Berkeley, our chief desire was to have as little medical intervention as possible. I was 42, old to be doing this in medical terms, but very healthy, and though I wasn’t sure what my capacity for endurance, or my level of pain-tolerance, would turn out to be, I was determined to do what I could to have a drug-free, natural birth. When we checked into the hospital, I refused the standard IV line. My doctor was not on call, so we were assigned Dr. Kurt Wharton, someone we’d never met, which turned out to be the best possible twist of fate, given that, when my regular OB later learned I’d been allowed to push for six hours after a very long labor, said, “I wouldn’t have let you push for more than two.” Exhausted, deliriously happy, and feeling like Athena, I replied, “Well, I’m glad you weren’t here.”\u003c/p>\n\u003cp>Immediately after Olin was born, I tried to breastfeed him. As is the case with most women, I didn’t have much milk yet, and the boy began howling with hunger. A nurse brought me a breast pump, a bag of supplies, and suggested I get to work. While it’s a given that the sooner you begin pumping, the sooner your milk will come in, a surprising performance anxiety took hold. I pumped for 20 minutes, only to get a thimbleful of colostrum. The nurse encouraged me, as did the lactation specialist available to all new parents at Alta Bates, that my experience was normal, and that this tiny bit of pre-milk was the best thing for my son’s brand-new immune system. After a few days, we were blissfully breastfeeding, and Carol was able to give our son bottles of pumped milk, an important part of their bonding. \u003c/p>\n\u003cp>Flash forward nearly five years to the birth of our daughter, Djuna, which was as dystopian as Olin’s birth was idyllic. Thirty weeks and four days into this pregnancy, which had been punctuated with severe “epigastric” pain—what I later learned was a hallmark symptom of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/000890.htm\" target=\"_blank\">HELLP Syndrome\u003c/a>, a life-threatening condition alleviated only by the birth of the baby—I found myself going from the ER to triage to Labor and Delivery in one fell swoop. And the medical interventions, which were absolutely necessary, but nonetheless terrifying, began. Nifedipine for high blood pressure, magnesium sulfate to prevent seizures and labor. Steroid shots for the baby’s under-developed lungs. Then, two days later, Pitocin to force labor to begin, which is akin to what I imagine a cattle prod to the uterus might feel like. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At this point, we still hoped for a vaginal birth, and all my focus went toward this effort. But it was not to be; the \u003ca href=\"http://en.wikipedia.org/wiki/Placental_abruption\" target=\"_blank\">placenta began to detach\u003c/a> and an emergency c-section, in which the doctor had 16 minutes to get the baby out, ensued. General anesthesia. Unconsciousness. Complete absence from the birth of my daughter.\u003c/p>\n\u003cp>When I woke up, I was, at turns, angry, shaky and in pain, and grateful to be alive. It would be a full 27 hours before I got to meet Djuna, our nearly 16-inch, two-pound preemie extraordinaire, and begin our arduous road to health and home. But first, I had to pass through my terror of simply touching her. When the nurse asked me if I wanted to hold her, I said, “Am I qualified?” It was a real question. She was beautiful to me in the way that a primordial creature behind glass in a zoo might be: exquisitely designed and alien. But then our eyes locked, and I knew she was my baby, and that she needed the warmth of my body, however wrecked. Her personality emerged right away. She was observant and patient, and declared herself to be someone who was planning to stick around.\u003c/p>\n\u003cp>We learned, through a NICU nurse, that breast milk would be an important factor in how well the baby fared overall, how soon she would be released, and her overall prognosis for her early years. \u003c/p>\n\u003cp>I knew that breast milk is helpful in the development of the immune system for all babies, but preemies are even more susceptible to infections—and what I didn’t know is that the body automatically produces milk that is for your preemie’s specific gestational age at birth. It has more calories and protein than the milk the same mother would produce for a full-term infant. Because Djuna would be fed through a tube until she could begin “recreational” breastfeeding at 34-35 weeks when her “suck-swallow-breathe” reflex kicked in, it was all pumping, all the time. And it was hard. My body was sluggish from the anesthesia drugs, still reeling from the burn of magnesium sulfate, and hurt from being sliced open. But we were lucky. The NICU and lactation staff knew how to support me in eking out the few drops of milk I got with each attempt, every two hours. At first, I was wheeled up to the NICU carrying my syringe half-full of colostrum, and was always greeted by an eager nurse, saying, “Oh, Djuna will love this,” or some other word of encouragement. The NICU nurses treated this early breast milk like liquid gold.\u003c/p>\n\u003cp>If not for the patience of hospital staff and my family, as well as my memories of having experienced the long ramp-up to full milk production before, I seriously doubt I would’ve been able to provide milk for baby D. But soon, I was gathering quite a collection in the NICU freezer, up to 24 ounces per day. Since the baby started with scant 5ml servings, I quickly got ahead of her needs. My confidence that I might actually be able to take care of this baby grew, and the pumping became synonymous with my own drive to get the medication residue out of my system and return to equilibrium, a state whose nature I sometimes forgot. \u003c/p>\n\u003cp>When Djuna began taking in more quantity, and finally, at around 38 weeks, began breastfeeding, I thought we were out of the woods as far as basic nutrition went. Then, shortly after we brought Djuna home, Carol discovered that my frozen milk—all 300-plus bottles of it—was high in lipase, an enzyme that, when frozen, imparts a sour, even spoiled, taste to the milk. It isn’t harmful to the baby, but most babies refuse it. In that moment, I envisioned thawing and dumping all that beautiful milk down the drain. What else could be done?\u003c/p>\n\u003cfigure id=\"attachment_87174\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\" alt=\"Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\" width=\"500\" class=\"size-full wp-image-87174\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our mainstay nurses, Stacey and Nieves, had suggested we look into donating it, but I was certain that I wouldn’t qualify, given the number of drugs I had been on for the first month of pumping. So, I didn’t think much more about it, just let the bottles sit in the freezer, taking up space. Then I got a call from the lactation specialist at Alta Bates, who needed us to retrieve our milk that was stored in the NICU’s freezer—200 bottles. When she sensed the despair in my voice, she asked, “Why don’t you donate it to the \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">San Jose Mothers' Milk Bank\u003c/a>?” I let her know how many drugs I’d been on when all that milk had been pumped. She pulled out her sheet of donor criteria and, to my surprise, none of my medications was on the forbidden list. My wife and I decided to pursue this idea.\u003c/p>\n\u003cp>The San Jose bank was founded in 1974, as a non-profit tissue bank, to process and provide human donor milk to babies in need—more than 570,000 ounces in 2013. There are currently 16 similar banks in North America that are recognized by the \u003ca href=\"https://www.hmbana.org/\" target=\"_blank\">Human Milk Banking Association of North America \u003c/a>(HMBANA). The national premature birth rate is 7.6%, and mothers of these babies are often the most compromised in terms of their ability to produce milk. And their babies are at the highest risk for digestive problems, infections, and health problems later in life, such as asthma, diabetes, and Sudden Infant Death Syndrome (SIDS). \u003c/p>\n\u003cp>During the 51 days we spent in NICU, I learned about families whose babies depended on donor milk for their survival. One family was so devastated by the loss of one of their preemie twins that the mother was unable to provide milk for the surviving sibling. Another had a chronic illness that prevented her from breastfeeding. One young mother had died of a pulmonary embolism shortly after giving birth. \u003c/p>\n\u003cp>The earliest babies often have trouble digesting formula, and this can lead to consequences ranging from mild discomfort to a life-threatening condition known as NEC (\u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001148.htm\" target=\"_blank\">Necrotizing enterocolitis\u003c/a>), an inflammatory disease that kills intestinal tissue and often requires surgery to repair perforations. Processed human milk, which has been pasteurized to eliminate potentially harmful bacteria, is the ideal first food for these little ones. And though pasteurization kills some beneficial antibodies, the milk still contains immune-boosting properties that formula does not.\u003c/p>\n\u003cp>Peggy Lindsley, NICU Manager at Alta Bates, says that between 10 and 15 percent of preemies born before the gestational age of 32 weeks who are admitted to the NICU receive donor milk. Occasionally, there is a shortage, and in these cases, babies who are most in need are prioritized.\u003c/p>\n\u003cp>The process for donation is easy and efficient. I was required to have a blood test for several infectious diseases, as well as disclose any medications I had been taking. In about an hour after my results came back clean, my frozen milk was packed up and shipped to the San Jose bank. I love knowing that it will go to a preemie, who, much like my daughter, needed human milk to get her through the difficult first months of life. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information about milk donation, and the various ways you can help, contact \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">Mothers' Milk Bank\u003c/a>; (408) 998-4550.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/infant-mother.jpg\" alt=\"Baby Djuna at 10 days (32 weeks gestational age)\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby Djuna at 10 days (32 weeks gestational age)\u003c/figcaption>\u003c/figure>\n\u003cp>My son’s birth five years ago—in fact, my entire first pregnancy—was a fairy tale narrative, of sorts, and it became the lens through which I viewed what had always been vague and mysterious to me: feeding babies.\u003c/p>\n\u003cp>I experienced the usual anxiety about feeding him with milk that my body was (typically, agonizingly) slow to produce. But my milk came in, and he sucked and grew. It never occurred to me to wonder: what would I do if it didn't? But following the harrowing birth of my daughter this past February, I realized that for many babies, especially preemies, it’s a matter of life and death. And I learned, through 51 days in the Neonatal Intensive Care Unit (\u003ca href=\"http://en.wikipedia.org/wiki/Neonatal_intensive_care_unit\" target=\"_blank\">NICU\u003c/a>) and in the months since, that my milk—in fact, any healthy, lactating mother’s milk—can be frozen, donated and banked to save babies who need it. But I’m getting ahead of my story. \u003c/p>\n\u003cp>Back in 2009, though my wife, Carol, and I had decided to give birth at Alta Bates Hospital in Berkeley, our chief desire was to have as little medical intervention as possible. I was 42, old to be doing this in medical terms, but very healthy, and though I wasn’t sure what my capacity for endurance, or my level of pain-tolerance, would turn out to be, I was determined to do what I could to have a drug-free, natural birth. When we checked into the hospital, I refused the standard IV line. My doctor was not on call, so we were assigned Dr. Kurt Wharton, someone we’d never met, which turned out to be the best possible twist of fate, given that, when my regular OB later learned I’d been allowed to push for six hours after a very long labor, said, “I wouldn’t have let you push for more than two.” Exhausted, deliriously happy, and feeling like Athena, I replied, “Well, I’m glad you weren’t here.”\u003c/p>\n\u003cp>Immediately after Olin was born, I tried to breastfeed him. As is the case with most women, I didn’t have much milk yet, and the boy began howling with hunger. A nurse brought me a breast pump, a bag of supplies, and suggested I get to work. While it’s a given that the sooner you begin pumping, the sooner your milk will come in, a surprising performance anxiety took hold. I pumped for 20 minutes, only to get a thimbleful of colostrum. The nurse encouraged me, as did the lactation specialist available to all new parents at Alta Bates, that my experience was normal, and that this tiny bit of pre-milk was the best thing for my son’s brand-new immune system. After a few days, we were blissfully breastfeeding, and Carol was able to give our son bottles of pumped milk, an important part of their bonding. \u003c/p>\n\u003cp>Flash forward nearly five years to the birth of our daughter, Djuna, which was as dystopian as Olin’s birth was idyllic. Thirty weeks and four days into this pregnancy, which had been punctuated with severe “epigastric” pain—what I later learned was a hallmark symptom of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/000890.htm\" target=\"_blank\">HELLP Syndrome\u003c/a>, a life-threatening condition alleviated only by the birth of the baby—I found myself going from the ER to triage to Labor and Delivery in one fell swoop. And the medical interventions, which were absolutely necessary, but nonetheless terrifying, began. Nifedipine for high blood pressure, magnesium sulfate to prevent seizures and labor. Steroid shots for the baby’s under-developed lungs. Then, two days later, Pitocin to force labor to begin, which is akin to what I imagine a cattle prod to the uterus might feel like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At this point, we still hoped for a vaginal birth, and all my focus went toward this effort. But it was not to be; the \u003ca href=\"http://en.wikipedia.org/wiki/Placental_abruption\" target=\"_blank\">placenta began to detach\u003c/a> and an emergency c-section, in which the doctor had 16 minutes to get the baby out, ensued. General anesthesia. Unconsciousness. Complete absence from the birth of my daughter.\u003c/p>\n\u003cp>When I woke up, I was, at turns, angry, shaky and in pain, and grateful to be alive. It would be a full 27 hours before I got to meet Djuna, our nearly 16-inch, two-pound preemie extraordinaire, and begin our arduous road to health and home. But first, I had to pass through my terror of simply touching her. When the nurse asked me if I wanted to hold her, I said, “Am I qualified?” It was a real question. She was beautiful to me in the way that a primordial creature behind glass in a zoo might be: exquisitely designed and alien. But then our eyes locked, and I knew she was my baby, and that she needed the warmth of my body, however wrecked. Her personality emerged right away. She was observant and patient, and declared herself to be someone who was planning to stick around.\u003c/p>\n\u003cp>We learned, through a NICU nurse, that breast milk would be an important factor in how well the baby fared overall, how soon she would be released, and her overall prognosis for her early years. \u003c/p>\n\u003cp>I knew that breast milk is helpful in the development of the immune system for all babies, but preemies are even more susceptible to infections—and what I didn’t know is that the body automatically produces milk that is for your preemie’s specific gestational age at birth. It has more calories and protein than the milk the same mother would produce for a full-term infant. Because Djuna would be fed through a tube until she could begin “recreational” breastfeeding at 34-35 weeks when her “suck-swallow-breathe” reflex kicked in, it was all pumping, all the time. And it was hard. My body was sluggish from the anesthesia drugs, still reeling from the burn of magnesium sulfate, and hurt from being sliced open. But we were lucky. The NICU and lactation staff knew how to support me in eking out the few drops of milk I got with each attempt, every two hours. At first, I was wheeled up to the NICU carrying my syringe half-full of colostrum, and was always greeted by an eager nurse, saying, “Oh, Djuna will love this,” or some other word of encouragement. The NICU nurses treated this early breast milk like liquid gold.\u003c/p>\n\u003cp>If not for the patience of hospital staff and my family, as well as my memories of having experienced the long ramp-up to full milk production before, I seriously doubt I would’ve been able to provide milk for baby D. But soon, I was gathering quite a collection in the NICU freezer, up to 24 ounces per day. Since the baby started with scant 5ml servings, I quickly got ahead of her needs. My confidence that I might actually be able to take care of this baby grew, and the pumping became synonymous with my own drive to get the medication residue out of my system and return to equilibrium, a state whose nature I sometimes forgot. \u003c/p>\n\u003cp>When Djuna began taking in more quantity, and finally, at around 38 weeks, began breastfeeding, I thought we were out of the woods as far as basic nutrition went. Then, shortly after we brought Djuna home, Carol discovered that my frozen milk—all 300-plus bottles of it—was high in lipase, an enzyme that, when frozen, imparts a sour, even spoiled, taste to the milk. It isn’t harmful to the baby, but most babies refuse it. In that moment, I envisioned thawing and dumping all that beautiful milk down the drain. What else could be done?\u003c/p>\n\u003cfigure id=\"attachment_87174\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/breast-milk-donation.jpg\" alt=\"Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\" width=\"500\" class=\"size-full wp-image-87174\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen breast milk packaged for shipment to the Mother's Milk Bank in San Jose.\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our mainstay nurses, Stacey and Nieves, had suggested we look into donating it, but I was certain that I wouldn’t qualify, given the number of drugs I had been on for the first month of pumping. So, I didn’t think much more about it, just let the bottles sit in the freezer, taking up space. Then I got a call from the lactation specialist at Alta Bates, who needed us to retrieve our milk that was stored in the NICU’s freezer—200 bottles. When she sensed the despair in my voice, she asked, “Why don’t you donate it to the \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">San Jose Mothers' Milk Bank\u003c/a>?” I let her know how many drugs I’d been on when all that milk had been pumped. She pulled out her sheet of donor criteria and, to my surprise, none of my medications was on the forbidden list. My wife and I decided to pursue this idea.\u003c/p>\n\u003cp>The San Jose bank was founded in 1974, as a non-profit tissue bank, to process and provide human donor milk to babies in need—more than 570,000 ounces in 2013. There are currently 16 similar banks in North America that are recognized by the \u003ca href=\"https://www.hmbana.org/\" target=\"_blank\">Human Milk Banking Association of North America \u003c/a>(HMBANA). The national premature birth rate is 7.6%, and mothers of these babies are often the most compromised in terms of their ability to produce milk. And their babies are at the highest risk for digestive problems, infections, and health problems later in life, such as asthma, diabetes, and Sudden Infant Death Syndrome (SIDS). \u003c/p>\n\u003cp>During the 51 days we spent in NICU, I learned about families whose babies depended on donor milk for their survival. One family was so devastated by the loss of one of their preemie twins that the mother was unable to provide milk for the surviving sibling. Another had a chronic illness that prevented her from breastfeeding. One young mother had died of a pulmonary embolism shortly after giving birth. \u003c/p>\n\u003cp>The earliest babies often have trouble digesting formula, and this can lead to consequences ranging from mild discomfort to a life-threatening condition known as NEC (\u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001148.htm\" target=\"_blank\">Necrotizing enterocolitis\u003c/a>), an inflammatory disease that kills intestinal tissue and often requires surgery to repair perforations. Processed human milk, which has been pasteurized to eliminate potentially harmful bacteria, is the ideal first food for these little ones. And though pasteurization kills some beneficial antibodies, the milk still contains immune-boosting properties that formula does not.\u003c/p>\n\u003cp>Peggy Lindsley, NICU Manager at Alta Bates, says that between 10 and 15 percent of preemies born before the gestational age of 32 weeks who are admitted to the NICU receive donor milk. Occasionally, there is a shortage, and in these cases, babies who are most in need are prioritized.\u003c/p>\n\u003cp>The process for donation is easy and efficient. I was required to have a blood test for several infectious diseases, as well as disclose any medications I had been taking. In about an hour after my results came back clean, my frozen milk was packed up and shipped to the San Jose bank. I love knowing that it will go to a preemie, who, much like my daughter, needed human milk to get her through the difficult first months of life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information about milk donation, and the various ways you can help, contact \u003ca href=\"http://mothersmilk.org/\" target=\"_blank\">Mothers' Milk Bank\u003c/a>; (408) 998-4550.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why The U.S. Chills Its Eggs And Most Of The World Doesn't",
"title": "Why The U.S. Chills Its Eggs And Most Of The World Doesn't",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\" alt=\"To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\" width=\"1000\" height=\"374\" class=\"size-full wp-image-87423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>By Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/11/14)\u003c/p>\n\u003cp>Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.\u003c/p>\n\u003cp>Shock and confusion may ensue. What are they doing there? And are they safe to eat?\u003c/p>\n\u003cp>We Americans, along with the Japanese, \u003ca href=\"http://www.comlaw.gov.au/Details/F2011L00860\">Australians\u003c/a> and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.\u003c/p>\n\u003cp>But we're oddballs. Most other countries don't mind letting unwashed eggs sit next to bread or onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we're willing to use in the name of safe eggs.\u003c/p>\n\u003cp>To understand when the rift happened, let's rewind. About a hundred years ago, many people around the world washed their eggs. But there are \u003ca href=\"http://www.mstegg.com/documents/wpsa%202003.pdf\" target=\"_blank\">a lot of ways\u003c/a> to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on their British importers.\u003c/p>\n\u003cp>By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.\u003c/p>\n\u003cp>So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502\">soap and hot water\u003c/a>. The steamy \u003ca href=\"http://www.youtube.com/watch?v=mCQWVn1AfHs&feature=youtu.be&t=30s\">shower\u003c/a> leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.\u003c/p>\n\u003cp>\"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,\" says food writer Michael Ruhlman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">author\u003c/a> of \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient.\u003c/em>\u003c/p>\n\u003cp>The coating is like a little safety vest for the egg, keeping water and oxygen in and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18409087\" target=\"_blank\">bad bacteria\u003c/a> out. Washing can damage that layer, and \"increase the chances for bacterial invasion\" into pores or hairline cracks in the shell, according to Yi Chen, a \u003ca href=\"http://www.linkedin.com/pub/yi-chen/57/68a/956\">food scientist\u003c/a> at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.\u003c/p>\n\u003cp>Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.\u003c/p>\n\u003cp>\"It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,\" says Ruhlman. (The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">stumbled into this\u003c/a> when our post started a #chickens*$!storm.)\u003c/p>\n\u003cp>\u003cem>Salmonella Enteritidis\u003c/em> \u003ca href=\"http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/\">can infect\u003c/a> a chicken's ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before it can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., \u003ca href=\"http://www.fda.gov/food/resourcesforyou/Consumers/ucm077342.htm\">according to\u003c/a> the Food and Drug Administration.\u003c/p>\n\u003cp>In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2010/ucm218461.htm\">safety measures\u003c/a>.\u003c/p>\n\u003cp>\"They're different approaches to basically achieve the same result,\" says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the \u003ca href=\"http://www.internationalegg.com/\" target=\"_blank\">International Egg Commission\u003c/a>. \"We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.\"\u003c/p>\n\u003cp>The important thing, he says, is to be consistent.\u003c/p>\n\u003cp>\"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating,\" says Guyonnet.\u003c/p>\n\u003cp>No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It \u003ca href=\"http://www.efsa.europa.eu/en/press/news/140731.htm\">lengthens\u003c/a> it from about 21 days to almost 50 days.\u003c/p>\n\u003cp>In a lot of countries, constant refrigeration just isn't possible because it's simply too costly.\u003c/p>\n\u003cp>\"Some of the countries cannot afford cold storage during the whole supply chain,\" says Chen.\u003c/p>\n\u003cp>And as for why the U.S. and Europe developed such different attitudes about washing, it's also hard to tease apart how much is \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0090987#pone.0090987-Hutchison1\">about safety\u003c/a> versus egg aesthetics.\u003c/p>\n\u003cp>\"In North America, we like to have everything super clean. So they probably initiated the washing of the egg very early on,\" leading down the refrigeration path, says Guyonnet.\u003c/p>\n\u003cp>But in a lot of places, \"a dirty egg with poop on it is no big deal. You brush it off when you get home,\" says Guyonnet, who was raised in France and now lives in Canada. Another perk of refrigeration?\u003c/p>\n\u003cp>A 38-country \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/VincentGuyonneteggs.pdf\" target=\"_blank\">survey\u003c/a> by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czech, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentinians don't seem to care. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\" alt=\"To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\" width=\"1000\" height=\"374\" class=\"size-full wp-image-87423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>By Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/11/14)\u003c/p>\n\u003cp>Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.\u003c/p>\n\u003cp>Shock and confusion may ensue. What are they doing there? And are they safe to eat?\u003c/p>\n\u003cp>We Americans, along with the Japanese, \u003ca href=\"http://www.comlaw.gov.au/Details/F2011L00860\">Australians\u003c/a> and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.\u003c/p>\n\u003cp>But we're oddballs. Most other countries don't mind letting unwashed eggs sit next to bread or onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we're willing to use in the name of safe eggs.\u003c/p>\n\u003cp>To understand when the rift happened, let's rewind. About a hundred years ago, many people around the world washed their eggs. But there are \u003ca href=\"http://www.mstegg.com/documents/wpsa%202003.pdf\" target=\"_blank\">a lot of ways\u003c/a> to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on their British importers.\u003c/p>\n\u003cp>By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.\u003c/p>\n\u003cp>So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502\">soap and hot water\u003c/a>. The steamy \u003ca href=\"http://www.youtube.com/watch?v=mCQWVn1AfHs&feature=youtu.be&t=30s\">shower\u003c/a> leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.\u003c/p>\n\u003cp>\"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,\" says food writer Michael Ruhlman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">author\u003c/a> of \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient.\u003c/em>\u003c/p>\n\u003cp>The coating is like a little safety vest for the egg, keeping water and oxygen in and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18409087\" target=\"_blank\">bad bacteria\u003c/a> out. Washing can damage that layer, and \"increase the chances for bacterial invasion\" into pores or hairline cracks in the shell, according to Yi Chen, a \u003ca href=\"http://www.linkedin.com/pub/yi-chen/57/68a/956\">food scientist\u003c/a> at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.\u003c/p>\n\u003cp>Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.\u003c/p>\n\u003cp>\"It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,\" says Ruhlman. (The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">stumbled into this\u003c/a> when our post started a #chickens*$!storm.)\u003c/p>\n\u003cp>\u003cem>Salmonella Enteritidis\u003c/em> \u003ca href=\"http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/\">can infect\u003c/a> a chicken's ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before it can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., \u003ca href=\"http://www.fda.gov/food/resourcesforyou/Consumers/ucm077342.htm\">according to\u003c/a> the Food and Drug Administration.\u003c/p>\n\u003cp>In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2010/ucm218461.htm\">safety measures\u003c/a>.\u003c/p>\n\u003cp>\"They're different approaches to basically achieve the same result,\" says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the \u003ca href=\"http://www.internationalegg.com/\" target=\"_blank\">International Egg Commission\u003c/a>. \"We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.\"\u003c/p>\n\u003cp>The important thing, he says, is to be consistent.\u003c/p>\n\u003cp>\"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating,\" says Guyonnet.\u003c/p>\n\u003cp>No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It \u003ca href=\"http://www.efsa.europa.eu/en/press/news/140731.htm\">lengthens\u003c/a> it from about 21 days to almost 50 days.\u003c/p>\n\u003cp>In a lot of countries, constant refrigeration just isn't possible because it's simply too costly.\u003c/p>\n\u003cp>\"Some of the countries cannot afford cold storage during the whole supply chain,\" says Chen.\u003c/p>\n\u003cp>And as for why the U.S. and Europe developed such different attitudes about washing, it's also hard to tease apart how much is \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0090987#pone.0090987-Hutchison1\">about safety\u003c/a> versus egg aesthetics.\u003c/p>\n\u003cp>\"In North America, we like to have everything super clean. So they probably initiated the washing of the egg very early on,\" leading down the refrigeration path, says Guyonnet.\u003c/p>\n\u003cp>But in a lot of places, \"a dirty egg with poop on it is no big deal. You brush it off when you get home,\" says Guyonnet, who was raised in France and now lives in Canada. Another perk of refrigeration?\u003c/p>\n\u003cp>A 38-country \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/VincentGuyonneteggs.pdf\" target=\"_blank\">survey\u003c/a> by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czech, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentinians don't seem to care. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Low-Fat vs. Low-Carb: The Winner is Neither",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\" alt=\"Food label\" width=\"680\" height=\"322\" class=\"aligncenter size-full wp-image-87262\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/abellatti/\" target=\"_blank\">Andy Bellatti\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/04/low-fat-vs-low-carb-the-winner-is-neither/\" target=\"_blank\">Civil Eats\u003c/a> (9/4/14) \u003c/p>\n\u003cp>Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of \u003ca href=\"http://annals.org/article.aspx?articleid=1900694\" target=\"_blank\">a new study\u003c/a> published in the \u003cem>Annals of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>A much-cited \u003cem>New York Times\u003c/em> article on the study titled “\u003ca href=\"http://www.nytimes.com/2014/09/02/health/low-carb-vs-low-fat-diet.html?_r=1\" target=\"_blank\">A Call For a Low-Carb Diet\u003c/a>” reads: “People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades.”\u003c/p>\n\u003cp>The study in question, financed by the \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/organizations/n/national_institutes_of_health/index.html?inline=nyt-org\" target=\"_blank\">National Institutes of Health\u003c/a>, and authored by Dr. Lydia A. Bazzano of Tulane University, “included a racially diverse group of 150 men and women—a rarity in clinical nutrition studies—who were assigned to follow diets for one year that limited either the amount of carbs or fat that they could eat, but not overall calories,” \u003cem>The New York Times\u003c/em> reports.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And so, once again, the dialogue on health and diet is stringently focused on nutrients–an approach that is utterly unhelpful and misleading. As I see it, there is nothing inherently bad for us about carbohydrates or fats. Our bodies require both. The more important question is whether we’re eating whole, unprocessed foods.\u003c/p>\n\u003cp>Furthermore, save a few exceptions (like added sugars, which are 100 percent carbohydrate, and oils, which are 100 percent fat), most foods contain two, if not all, of the three macronutrients: carbohydrates, fats, and protein. A quarter-cup serving of pecans, for instance, contains 21 grams of fat, 4 grams of carbohydrates, and 3 grams of protein. A half-cup serving of garbanzo beans, meanwhile, offers 1.5 grams of fat, 20 grams of carbohydrates, and 6 grams of protein. The nuts are usually categorized as a fat, and the beans often as a carbohydrate, because those respective nutrients provide the bulk of those foods’ caloric contributions. In other words, it’s overly simplistic to talk about most food as “carbohydrates” and “fats.”\u003c/p>\n\u003cp>To make matters more complicated, the “low-fat” and “low-carb” categories in this study may not be all that accurate. For instance, the low-fat group in the study lowered their total fat intake to no more than 30 percent of their daily calories.\u003c/p>\n\u003cp>But Dr. Marion Nestle, professor of nutrition at New York University and author of \u003cem>Food Politics, What to Eat\u003c/em>, and \u003cem>Why Calories Count\u003c/em> takes issue with that classification. “Fat at 30 percent of calories is just slightly below what Americans consume now, on average,” she says. “The investigators called it low-fat, but it isn’t.”\u003c/p>\n\u003cp>Nestle also points out that the low-carb group was simply eating less. “It’s easier for some people to lose weight if they cut out whole categories of food, in this case, carbohydrates,” she says. But Nestle doesn’t see the latter as a long-term solution. “For that, we need to see results for several years. Studies that examine the effects of different kinds of diets—and there have been many—typically find that all work to the extent that they cut calories, but that people have trouble sticking to extreme diets, which the low-carb was in this study.”\u003c/p>\n\u003cp>When studies comparing carbohydrates to fats go mainstream–and, depending on the study, the victor differs–the subsequent dialogue usually ends up demonizing one of the two nutrients. One is branded a health and weight panacea; the other, a saboteur.\u003c/p>\n\u003cp>However, the really crucial element missing from this conversation is the one that ultimately has the biggest effect on our health–the way carbohydrates and fats are processed before they’re eaten.\u003c/p>\n\u003cp>Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and author of multiple books, including \u003ca href=\"http://www.amazon.com/Fat-Chance-bitter-truth-about-ebook/dp/B00A626UYW\" target=\"_blank\">\u003cem>Fat Chance: The Bitter Truth About Sugar\u003c/em>\u003c/a> says the “dietary-fat-is-bad” hypothesis “is so dead it’s got rigor mortis.” He points to this study as “one more nail in an airtight coffin.” But, he adds, “The problem is really what this paper doesn’t address. Was it all carb restriction? Was it refined carb restriction? Was it processed food restriction? Or was it sugar restriction?” He also pointed to the fact that the Bazanno study didn’t even break out sugar as a variable.\u003c/p>\n\u003cp>Whole, or minimally-processed carbohydrates–vegetables, whole fruit, beans, and whole grains—are very different than highly processed ones (think soda, donuts, instant mashed potatoes, white flour bagels, Pop-Tarts, and candy). Not only do the minimally processed carbohydrates offer more fiber (which in turn helps to keep blood sugar levels steady), they also offer vitamins, minerals, phytonutrients, and antioxidants.\u003c/p>\n\u003cp>Certainly, a “high carb, low-fat” apple has very little in common with Twizzlers, another “high carb, low-fat” snack. The apple offers phytonutrients like quercetin and catechins (which, as this study points out, \u003ca href=\"http://www.nutritionj.com/content/3/1/5\" target=\"_blank\">have various benefits and are present in significantly lower quantities in processed apple products\u003c/a>), as well as fiber (\u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/fiber-full-story/\" target=\"_blank\">which plays a role in helping lower risk of heart disease, Type 2 diabetes, and some cancers\u003c/a>). Twizzlers, meanwhile, are mainly made of white flour, and sugar, with a little palm oil, artificial flavoring, and artificial coloring.\u003c/p>\n\u003cp>Similarly, some high-fat food–nuts, seeds, avocados, and cold-pressed oils like olive, hemp, and flax oil have very little in common with their highly-processed counterparts–\u003ca href=\"http://www.sciencedaily.com/releases/2007/01/070116131545.htm\" target=\"_blank\">interesterified\u003c/a>, partially hydrogenated, and highly refined oils. Whole-food fats–especially plant-based ones–offer fiber along with vitamins, minerals, and phytonutrients. Additionally, the health benefits of \u003ca href=\"http://www.lipidworld.com/content/8/1/25\" target=\"_blank\">monounsaturated fats\u003c/a> and \u003ca href=\"http://www.urmc.rochester.edu/encyclopedia/content.aspx?ContentTypeID=1&ContentID=3054\" target=\"_blank\">omega-3 fatty acids\u003c/a> have been well documented. However, \u003ca href=\"http://www.cdc.gov/nutrition/everyone/basics/fat/transfat.html\" target=\"_blank\">partially hydrogenated oils\u003c/a> (“trans fats”) are cardiovascular atrocities, and the newer kids on the block, interesterified fats, come with their share of concerns.\u003c/p>\n\u003cp>Furthermore, as Dr. Lustig wisely points out, “In America, a low-fat diet is a processed food diet.”\u003c/p>\n\u003cp>And Lustig is right. The low-fat craze of the early 1990s did not usher in an increase in fruit and vegetable intake; it was fat-free and low-fat cookies–Snackwells, to be exact–that flew off the shelves. In my own nutrition practice, clients often include fat-free (and sugar laden) frozen yogurt, pudding, and popsicles on their lists of favorite snacks. Fresh fruit rarely gets a mention.\u003c/p>\n\u003cp>The average American consumes \u003ca href=\"http://www.webmd.com/food-recipes/features/fiber-how-much-do-you-need\" target=\"_blank\">slightly more than half\u003c/a> the recommended daily intake of fiber, \u003ca href=\"http://www.cdc.gov/features/dssodium/\" target=\"_blank\">far exceeds the daily sodium limits\u003c/a>, and comes up very short on their intake of minerals like \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">magnesium\u003c/a> and \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/10_potassium_intake_0910.pdf\" target=\"_blank\">potassium\u003c/a>. These figures all point to one thing—we eat a lot of highly processed foods.\u003c/p>\n\u003cp>And while fervent low-fat and low-carb devotees may love sitting ringside, larger systemic issues continue to affect American public health. Case in point: Earlier this week, Harvard’s School of Public Health reported that “overall dietary quality remains poor and \u003ca href=\"http://www.hsph.harvard.edu/news/press-releases/u-s-diet-shows-modest-improvement-but-overall-remains-poor/\" target=\"_blank\">disparities continue to widen among socioeconomic and racial/ethnic groups\u003c/a>.”\u003c/p>\n\u003cp>As long as studies like this continue to pit carbohydrates and fats against one another we can expect this ferocious fight to continue, and for the real cracks in our food system to get larger. Lustig put it best when he said: “What Bazzano et al. should have studied was real food versus processed food.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAndy Bellatti, MS, RD is a Las Vegas-based nutritionist with a plant-centric and whole-food focus who takes an interest in food politics, deceptive food marketing, sustainability, and social justice. His work has been published in Grist, The Huffington Post, Today’s Dietitian, Food Safety News, and Civil Eats, among others. He is also the creator and co-founder of \u003ca href=\"https://www.facebook.com/DietitiansForProfessionalIntegrity\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, a group that advocates for ethical and socially responsible partnerships within the Academy of Nutrition and Dietetics. You can read more of his work on his \u003ca href=\"http://smallbites.andybellatti.com/\" target=\"_blank\">Small Bites\u003c/a> blog and can also follow him on \u003ca href=\"https://twitter.com/andybellatti\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Andy-Bellattis-Small-Bites/208083712560911\" target=\"_blank\">Facebook\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of a new study published in the\u003cem>Annals of Internal Medicine\u003c/em>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\" alt=\"Food label\" width=\"680\" height=\"322\" class=\"aligncenter size-full wp-image-87262\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/abellatti/\" target=\"_blank\">Andy Bellatti\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/04/low-fat-vs-low-carb-the-winner-is-neither/\" target=\"_blank\">Civil Eats\u003c/a> (9/4/14) \u003c/p>\n\u003cp>Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of \u003ca href=\"http://annals.org/article.aspx?articleid=1900694\" target=\"_blank\">a new study\u003c/a> published in the \u003cem>Annals of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>A much-cited \u003cem>New York Times\u003c/em> article on the study titled “\u003ca href=\"http://www.nytimes.com/2014/09/02/health/low-carb-vs-low-fat-diet.html?_r=1\" target=\"_blank\">A Call For a Low-Carb Diet\u003c/a>” reads: “People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades.”\u003c/p>\n\u003cp>The study in question, financed by the \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/organizations/n/national_institutes_of_health/index.html?inline=nyt-org\" target=\"_blank\">National Institutes of Health\u003c/a>, and authored by Dr. Lydia A. Bazzano of Tulane University, “included a racially diverse group of 150 men and women—a rarity in clinical nutrition studies—who were assigned to follow diets for one year that limited either the amount of carbs or fat that they could eat, but not overall calories,” \u003cem>The New York Times\u003c/em> reports.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And so, once again, the dialogue on health and diet is stringently focused on nutrients–an approach that is utterly unhelpful and misleading. As I see it, there is nothing inherently bad for us about carbohydrates or fats. Our bodies require both. The more important question is whether we’re eating whole, unprocessed foods.\u003c/p>\n\u003cp>Furthermore, save a few exceptions (like added sugars, which are 100 percent carbohydrate, and oils, which are 100 percent fat), most foods contain two, if not all, of the three macronutrients: carbohydrates, fats, and protein. A quarter-cup serving of pecans, for instance, contains 21 grams of fat, 4 grams of carbohydrates, and 3 grams of protein. A half-cup serving of garbanzo beans, meanwhile, offers 1.5 grams of fat, 20 grams of carbohydrates, and 6 grams of protein. The nuts are usually categorized as a fat, and the beans often as a carbohydrate, because those respective nutrients provide the bulk of those foods’ caloric contributions. In other words, it’s overly simplistic to talk about most food as “carbohydrates” and “fats.”\u003c/p>\n\u003cp>To make matters more complicated, the “low-fat” and “low-carb” categories in this study may not be all that accurate. For instance, the low-fat group in the study lowered their total fat intake to no more than 30 percent of their daily calories.\u003c/p>\n\u003cp>But Dr. Marion Nestle, professor of nutrition at New York University and author of \u003cem>Food Politics, What to Eat\u003c/em>, and \u003cem>Why Calories Count\u003c/em> takes issue with that classification. “Fat at 30 percent of calories is just slightly below what Americans consume now, on average,” she says. “The investigators called it low-fat, but it isn’t.”\u003c/p>\n\u003cp>Nestle also points out that the low-carb group was simply eating less. “It’s easier for some people to lose weight if they cut out whole categories of food, in this case, carbohydrates,” she says. But Nestle doesn’t see the latter as a long-term solution. “For that, we need to see results for several years. Studies that examine the effects of different kinds of diets—and there have been many—typically find that all work to the extent that they cut calories, but that people have trouble sticking to extreme diets, which the low-carb was in this study.”\u003c/p>\n\u003cp>When studies comparing carbohydrates to fats go mainstream–and, depending on the study, the victor differs–the subsequent dialogue usually ends up demonizing one of the two nutrients. One is branded a health and weight panacea; the other, a saboteur.\u003c/p>\n\u003cp>However, the really crucial element missing from this conversation is the one that ultimately has the biggest effect on our health–the way carbohydrates and fats are processed before they’re eaten.\u003c/p>\n\u003cp>Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and author of multiple books, including \u003ca href=\"http://www.amazon.com/Fat-Chance-bitter-truth-about-ebook/dp/B00A626UYW\" target=\"_blank\">\u003cem>Fat Chance: The Bitter Truth About Sugar\u003c/em>\u003c/a> says the “dietary-fat-is-bad” hypothesis “is so dead it’s got rigor mortis.” He points to this study as “one more nail in an airtight coffin.” But, he adds, “The problem is really what this paper doesn’t address. Was it all carb restriction? Was it refined carb restriction? Was it processed food restriction? Or was it sugar restriction?” He also pointed to the fact that the Bazanno study didn’t even break out sugar as a variable.\u003c/p>\n\u003cp>Whole, or minimally-processed carbohydrates–vegetables, whole fruit, beans, and whole grains—are very different than highly processed ones (think soda, donuts, instant mashed potatoes, white flour bagels, Pop-Tarts, and candy). Not only do the minimally processed carbohydrates offer more fiber (which in turn helps to keep blood sugar levels steady), they also offer vitamins, minerals, phytonutrients, and antioxidants.\u003c/p>\n\u003cp>Certainly, a “high carb, low-fat” apple has very little in common with Twizzlers, another “high carb, low-fat” snack. The apple offers phytonutrients like quercetin and catechins (which, as this study points out, \u003ca href=\"http://www.nutritionj.com/content/3/1/5\" target=\"_blank\">have various benefits and are present in significantly lower quantities in processed apple products\u003c/a>), as well as fiber (\u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/fiber-full-story/\" target=\"_blank\">which plays a role in helping lower risk of heart disease, Type 2 diabetes, and some cancers\u003c/a>). Twizzlers, meanwhile, are mainly made of white flour, and sugar, with a little palm oil, artificial flavoring, and artificial coloring.\u003c/p>\n\u003cp>Similarly, some high-fat food–nuts, seeds, avocados, and cold-pressed oils like olive, hemp, and flax oil have very little in common with their highly-processed counterparts–\u003ca href=\"http://www.sciencedaily.com/releases/2007/01/070116131545.htm\" target=\"_blank\">interesterified\u003c/a>, partially hydrogenated, and highly refined oils. Whole-food fats–especially plant-based ones–offer fiber along with vitamins, minerals, and phytonutrients. Additionally, the health benefits of \u003ca href=\"http://www.lipidworld.com/content/8/1/25\" target=\"_blank\">monounsaturated fats\u003c/a> and \u003ca href=\"http://www.urmc.rochester.edu/encyclopedia/content.aspx?ContentTypeID=1&ContentID=3054\" target=\"_blank\">omega-3 fatty acids\u003c/a> have been well documented. However, \u003ca href=\"http://www.cdc.gov/nutrition/everyone/basics/fat/transfat.html\" target=\"_blank\">partially hydrogenated oils\u003c/a> (“trans fats”) are cardiovascular atrocities, and the newer kids on the block, interesterified fats, come with their share of concerns.\u003c/p>\n\u003cp>Furthermore, as Dr. Lustig wisely points out, “In America, a low-fat diet is a processed food diet.”\u003c/p>\n\u003cp>And Lustig is right. The low-fat craze of the early 1990s did not usher in an increase in fruit and vegetable intake; it was fat-free and low-fat cookies–Snackwells, to be exact–that flew off the shelves. In my own nutrition practice, clients often include fat-free (and sugar laden) frozen yogurt, pudding, and popsicles on their lists of favorite snacks. Fresh fruit rarely gets a mention.\u003c/p>\n\u003cp>The average American consumes \u003ca href=\"http://www.webmd.com/food-recipes/features/fiber-how-much-do-you-need\" target=\"_blank\">slightly more than half\u003c/a> the recommended daily intake of fiber, \u003ca href=\"http://www.cdc.gov/features/dssodium/\" target=\"_blank\">far exceeds the daily sodium limits\u003c/a>, and comes up very short on their intake of minerals like \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">magnesium\u003c/a> and \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/10_potassium_intake_0910.pdf\" target=\"_blank\">potassium\u003c/a>. These figures all point to one thing—we eat a lot of highly processed foods.\u003c/p>\n\u003cp>And while fervent low-fat and low-carb devotees may love sitting ringside, larger systemic issues continue to affect American public health. Case in point: Earlier this week, Harvard’s School of Public Health reported that “overall dietary quality remains poor and \u003ca href=\"http://www.hsph.harvard.edu/news/press-releases/u-s-diet-shows-modest-improvement-but-overall-remains-poor/\" target=\"_blank\">disparities continue to widen among socioeconomic and racial/ethnic groups\u003c/a>.”\u003c/p>\n\u003cp>As long as studies like this continue to pit carbohydrates and fats against one another we can expect this ferocious fight to continue, and for the real cracks in our food system to get larger. Lustig put it best when he said: “What Bazzano et al. should have studied was real food versus processed food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAndy Bellatti, MS, RD is a Las Vegas-based nutritionist with a plant-centric and whole-food focus who takes an interest in food politics, deceptive food marketing, sustainability, and social justice. His work has been published in Grist, The Huffington Post, Today’s Dietitian, Food Safety News, and Civil Eats, among others. He is also the creator and co-founder of \u003ca href=\"https://www.facebook.com/DietitiansForProfessionalIntegrity\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, a group that advocates for ethical and socially responsible partnerships within the Academy of Nutrition and Dietetics. You can read more of his work on his \u003ca href=\"http://smallbites.andybellatti.com/\" target=\"_blank\">Small Bites\u003c/a> blog and can also follow him on \u003ca href=\"https://twitter.com/andybellatti\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Andy-Bellattis-Small-Bites/208083712560911\" target=\"_blank\">Facebook\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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": "\u003cfigure id=\"attachment_87094\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\" alt='Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR' width=\"1798\" height=\"1198\" class=\"size-full wp-image-87094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140903_atc_perdue_says_its_hatching_chicks_get_no_antibiotics.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">says\u003c/a> it has ditched the common practice of injecting antibiotics into eggs that are just about to hatch. And public health advocates are cheering. They've been campaigning against the widespread use of antibiotics in agriculture, arguing that it's adding to the plague of antibiotic-resistant bacteria.\u003c/p>\n\u003cp>This particular use of antibiotics is ubiquitous but little-known. It happens at hatcheries, which lie at the heart of large-scale chicken production.\u003c/p>\n\u003cfigure id=\"attachment_87095\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\" alt=\"Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Hatcheries don't get a lot of attention. From the outside, Perdue's hatchery in Salisbury, Md., is just a simple, one-story cinder block building. What goes on \u003ca href=\"https://www.youtube.com/watch?v=IMhmmPjF478\">inside\u003c/a>, though, is amazing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than 1 million eggs arrive here every week from breeding farms a few hours away in West Virginia. Unlike the eggs you buy in the store, these eggs are fertilized; there are embryos inside.\u003c/p>\n\u003cp>They go into massive heated incubators for 18 days. Then, when they're almost ready to hatch, they're wheeled out into a hallway. Tray by tray, they go through a vaccination robot.\u003c/p>\n\u003cp>A bank of needles descends. Each needle punctures an egg and squirts in a bit of fluid: a vaccine against a common chicken virus.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/pub/bruce-stewart-brown/49/a80/195\">Bruce Stewart-Brown\u003c/a>, a veterinarian and senior vice president for Perdue, tells me that the fluid contains a vaccine against \u003ca href=\"http://www.thepoultrysite.com/diseaseinfo/90/mareks-disease\">Marek's disease\u003c/a>, a highly contagious common chicken virus. He points out a tiny hole in each egg, where the needle went in.\u003c/p>\n\u003cfigure id=\"attachment_87096\" class=\"wp-caption aligncenter\" style=\"max-width: 1668px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\" alt=\"When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\" width=\"1668\" height=\"1112\" class=\"size-full wp-image-87096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But that hole is a risk, because the last thing you want is bacteria getting in and infecting the embryo.\u003c/p>\n\u003cp>That's why, in many hatcheries across the country, these machines also inject an antibiotic called gentamicin, along with the vaccine.\u003c/p>\n\u003cp>It's even \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">allowed\u003c/a> in production of organic chicken.\u003c/p>\n\u003cp>It used to happen here, but all of Perdue's 15 hatcheries now are off antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://www.perduefarms.com/Our_Story/Three_Generations/\">Jim Perdue\u003c/a>, the company's CEO, says that weaning wasn't easy. \"You can't do this overnight,\" he says. \"You really got to work hard at it. And that's why it's an exciting thing, because it's the culmination of a lot, a lot of effort.\"\u003c/p>\n\u003cp>Getting to this point took 12 years, Perdue says. When they first tried it, a lot of chicks got infections and died.\u003c/p>\n\u003cp>Stewart-Brown says the company learned, over the following years, how to make sure the hens laying these eggs were healthy, and that their eggs were clean as they arrived at the hatchery. \"You can't have dirty eggs coming into the hatchery and be successful at a no-antibiotic hatchery,\" he says.\u003c/p>\n\u003cp>According to Stewart-Brown, Perdue's hatcheries are working better now, antibiotic-free, than they ever did before.\u003c/p>\n\u003cfigure id=\"attachment_87097\" class=\"wp-caption aligncenter\" style=\"max-width: 1779px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\" alt=\"At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\" width=\"1779\" height=\"1186\" class=\"size-full wp-image-87097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Public health advocates, such as \u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a veterinarian and senior officer with the Pew Charitable Trusts, gave Perdue a round of applause Wednesday. \"From the public health point of view, to not use gentamicin in the eggs is a big step,\" she says.\u003c/p>\n\u003cp>Hansen and others have been campaigning against the use of antibiotics in farm animals because it can increase the risk that bacteria will evolve to become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">resistant to antibiotics\u003c/a>. This, in turn, can make human infections harder to treat.\u003c/p>\n\u003cp>Other poultry companies have also stopped using antibiotics at some hatcheries, but Perdue appears to be the first to make all of its hatcheries antibiotic-free.\u003c/p>\n\u003cp>The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">has been pushing\u003c/a> meat producers to reduce their antibiotic use in all stages of their animals' lives — not just at the hatchery.\u003c/p>\n\u003cp>For instance, a few days after eggs go through that vaccination robot, little yellow chicks emerge. Within a few hours, they'll be on their way to farms.\u003c/p>\n\u003cp>On those farms, some of Perdue's chickens will get antibiotics in their feed — but only ionophores, a class of antibiotics that humans don't take. A few flocks — fewer than 5 percent, Perdue says — are likely to get sick; they may get antibiotics in their water.\u003c/p>\n\u003cp>But an increasing number will get no antibiotics at all.\u003c/p>\n\u003cp>Stewart-Brown says the company is still learning how best to grow chickens without antibiotics. It costs more, he says.\u003c/p>\n\u003cp>But consumers\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/americans-want-antibiotic-free-chicken-and-the-industry-is-listening/\"> seem willing to pay\u003c/a> a little more for chickens that Perdue says were raised using \"no antibiotics, ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Perdue Farms, one of the country's largest suppliers of chicken meat, says its hatcheries are working better now without antibiotics. Public health advocates call it \"a big step\" forward.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87094\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-3_slide-745a8da86a235a678943bc2f039d8ac427c3261e.jpg\" alt='Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR' width=\"1798\" height=\"1198\" class=\"size-full wp-image-87094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicks in the Perdue hatchery in Salisbury, Md. The company says all its chickens are now raised using \"no antibiotics, ever.\" Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140903_atc_perdue_says_its_hatching_chicks_get_no_antibiotics.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">says\u003c/a> it has ditched the common practice of injecting antibiotics into eggs that are just about to hatch. And public health advocates are cheering. They've been campaigning against the widespread use of antibiotics in agriculture, arguing that it's adding to the plague of antibiotic-resistant bacteria.\u003c/p>\n\u003cp>This particular use of antibiotics is ubiquitous but little-known. It happens at hatcheries, which lie at the heart of large-scale chicken production.\u003c/p>\n\u003cfigure id=\"attachment_87095\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-4_slide-968d697edf8f023cb77ccbcef66b235e89fc36ba.jpg\" alt=\"Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue used to inject its fertilized eggs with gentamicin but phased out the practice over 12 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Hatcheries don't get a lot of attention. From the outside, Perdue's hatchery in Salisbury, Md., is just a simple, one-story cinder block building. What goes on \u003ca href=\"https://www.youtube.com/watch?v=IMhmmPjF478\">inside\u003c/a>, though, is amazing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than 1 million eggs arrive here every week from breeding farms a few hours away in West Virginia. Unlike the eggs you buy in the store, these eggs are fertilized; there are embryos inside.\u003c/p>\n\u003cp>They go into massive heated incubators for 18 days. Then, when they're almost ready to hatch, they're wheeled out into a hallway. Tray by tray, they go through a vaccination robot.\u003c/p>\n\u003cp>A bank of needles descends. Each needle punctures an egg and squirts in a bit of fluid: a vaccine against a common chicken virus.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/pub/bruce-stewart-brown/49/a80/195\">Bruce Stewart-Brown\u003c/a>, a veterinarian and senior vice president for Perdue, tells me that the fluid contains a vaccine against \u003ca href=\"http://www.thepoultrysite.com/diseaseinfo/90/mareks-disease\">Marek's disease\u003c/a>, a highly contagious common chicken virus. He points out a tiny hole in each egg, where the needle went in.\u003c/p>\n\u003cfigure id=\"attachment_87096\" class=\"wp-caption aligncenter\" style=\"max-width: 1668px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-1_slide-75255d7d2c567bc0a7d824366d6891dc4640443b.jpg\" alt=\"When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\" width=\"1668\" height=\"1112\" class=\"size-full wp-image-87096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the chicks are almost ready to hatch, they go through a vaccination robot. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But that hole is a risk, because the last thing you want is bacteria getting in and infecting the embryo.\u003c/p>\n\u003cp>That's why, in many hatcheries across the country, these machines also inject an antibiotic called gentamicin, along with the vaccine.\u003c/p>\n\u003cp>It's even \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">allowed\u003c/a> in production of organic chicken.\u003c/p>\n\u003cp>It used to happen here, but all of Perdue's 15 hatcheries now are off antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://www.perduefarms.com/Our_Story/Three_Generations/\">Jim Perdue\u003c/a>, the company's CEO, says that weaning wasn't easy. \"You can't do this overnight,\" he says. \"You really got to work hard at it. And that's why it's an exciting thing, because it's the culmination of a lot, a lot of effort.\"\u003c/p>\n\u003cp>Getting to this point took 12 years, Perdue says. When they first tried it, a lot of chicks got infections and died.\u003c/p>\n\u003cp>Stewart-Brown says the company learned, over the following years, how to make sure the hens laying these eggs were healthy, and that their eggs were clean as they arrived at the hatchery. \"You can't have dirty eggs coming into the hatchery and be successful at a no-antibiotic hatchery,\" he says.\u003c/p>\n\u003cp>According to Stewart-Brown, Perdue's hatcheries are working better now, antibiotic-free, than they ever did before.\u003c/p>\n\u003cfigure id=\"attachment_87097\" class=\"wp-caption aligncenter\" style=\"max-width: 1779px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hatchery-2_slide-49ed18901f3dd8e91079d71d74befe2f5f89b7c6.jpg\" alt=\"At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\" width=\"1779\" height=\"1186\" class=\"size-full wp-image-87097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left, CEO Jim Perdue inside the company's hatchery in Salisbury, Md. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Public health advocates, such as \u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a veterinarian and senior officer with the Pew Charitable Trusts, gave Perdue a round of applause Wednesday. \"From the public health point of view, to not use gentamicin in the eggs is a big step,\" she says.\u003c/p>\n\u003cp>Hansen and others have been campaigning against the use of antibiotics in farm animals because it can increase the risk that bacteria will evolve to become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">resistant to antibiotics\u003c/a>. This, in turn, can make human infections harder to treat.\u003c/p>\n\u003cp>Other poultry companies have also stopped using antibiotics at some hatcheries, but Perdue appears to be the first to make all of its hatcheries antibiotic-free.\u003c/p>\n\u003cp>The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">has been pushing\u003c/a> meat producers to reduce their antibiotic use in all stages of their animals' lives — not just at the hatchery.\u003c/p>\n\u003cp>For instance, a few days after eggs go through that vaccination robot, little yellow chicks emerge. Within a few hours, they'll be on their way to farms.\u003c/p>\n\u003cp>On those farms, some of Perdue's chickens will get antibiotics in their feed — but only ionophores, a class of antibiotics that humans don't take. A few flocks — fewer than 5 percent, Perdue says — are likely to get sick; they may get antibiotics in their water.\u003c/p>\n\u003cp>But an increasing number will get no antibiotics at all.\u003c/p>\n\u003cp>Stewart-Brown says the company is still learning how best to grow chickens without antibiotics. It costs more, he says.\u003c/p>\n\u003cp>But consumers\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/americans-want-antibiotic-free-chicken-and-the-industry-is-listening/\"> seem willing to pay\u003c/a> a little more for chickens that Perdue says were raised using \"no antibiotics, ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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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"title": "Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss",
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"content": "\u003cfigure id=\"attachment_86953\" class=\"wp-caption aligncenter\" style=\"max-width: 2418px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\" alt=\"There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\" width=\"2418\" height=\"1810\" class=\"size-full wp-image-86953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/1/14)\u003c/p>\n\u003cp>We've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">reported\u003c/a> a lot this year about how there's a major rethinking of fat happening in the U.S.\u003c/p>\n\u003cp>Turns out, eating foods with fat — everything from avocados and nuts to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">dairy fat\u003c/a> — doesn't make us fat.\u003c/p>\n\u003cp>But eating too many carbohydrates — particularly the heavily refined starches found in bagels, white pasta and crackers — does our collective waistlines no favors.\u003c/p>\n\u003cp>And a new study \u003ca href=\"http://annals.org/article.aspx?doi=10.7326/M14-0180\">published\u003c/a> in the \u003cem>Annals of Internal Medicine\u003c/em> adds to the body of evidence that cutting back on carbs, not fat, can lead to more weight loss.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researchers at Tulane University tracked two groups of dieters for one year. The participants ranged in age from their early 20s to their mid-70s, and included a mix of African-Americans and Caucasians.\u003c/p>\n\u003cp>The low-carb group, which reduced their carb consumption to about 28 percent of their daily calories, lost almost three times as much weight as the low-fat dieters who got about 40 to 45 percent of their calories from carbs.\u003c/p>\n\u003cp>The low-fat group lost about 4 pounds, whereas the low-carb group's average weight loss was almost 12 pounds. Participants in the two groups were eating about the same amount of calories.\u003c/p>\n\u003cblockquote>\u003cp>The study showed that modest reductions in carbohydrate consumption, down to about 28 to 30 percent of diet, could help tip the scales to weight loss.\u003c/p>\n\u003cul>\nThe make-up of the low-carb group's diet was:\n\u003cli>28 percent carbs\u003c/li>\n\u003cli>40 to 43 percent fat (twice as much poly and monounsaturated compared to saturated)\u003c/li>\n\u003cli>about 28 percent protein\u003c/li>\n\u003c/ul>\n\u003cul>\nThe make-up of the low-fat group's diet was:\n\u003cli>28 percent fat\u003c/li>\n\u003cli>40 to 45 percent carbs\u003c/li>\n\u003cli>28 to 32 percent protein\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, one of the study authors and an associate professor of epidemiology at Tulane, says she had anticipated some difference in weight loss between the two groups. But the size of the effect — the nearly 8-pound difference in weight loss — was surprising, she says.\u003c/p>\n\u003cp>So, what kinds of meals were the low-carb dieters eating?\u003c/p>\n\u003cp>\"Typically in the morning they were eating eggs,\" says Bazzano. Other breakfast items included small portions of high-protein, high-fiber bread, with either butter or other kinds of oily spread.\u003c/p>\n\u003cp>As for lunch and dinner, the low-carb dieters ate lots of vegetables, salads and protein, including fish, chicken and some red meat. And they had generous portions of healthy fats such as olive oils, canola and other plant-based oils.\u003c/p>\n\u003cp>Fat accounted for a sizable part of their diet: from 40 percent to 43 percent of their total daily calories, including about 12 percent from saturated fat.\u003c/p>\n\u003cp>Bazzano says with so many people still abiding by low-fat recommendations, a diet so high in fat might not sound like a good weight-loss strategy. \"It's not the general perception,\" she says.\u003c/p>\n\u003cp>But, in fact, there are a spate of studies that have have come to the same conclusion about the benefits of swapping a low-fat, high-carb strategy for a pattern of eating that emphasizes healthy fats and lower carbohydrate consumption.\u003c/p>\n\u003cp>And it's not just waistlines that respond. The low-carb, heathy fats approach has been shown to cut the risk of heart disease.\u003c/p>\n\u003cp>One big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> found that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent, compared to a low-fat diet.\u003c/p>\n\u003cp>And research \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22735432\">published\u003c/a> last year in the \u003cem>Journal of the American Medical Association\u003c/em>, which compared a low-glycemic-index diet — which minimizes refined starches — with a more traditional low-fat diet, also documented advantages.\u003c/p>\n\u003cp>\"We saw improvements in triglycerides, [good] cholesterol, and the possibility of lower chronic inflammation\" among the lower carb group, the \u003cem>JAMA\u003c/em> study author \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig,\u003c/a> of Harvard Medical School and Boston Children's Hospital, told us.\u003c/p>\n\u003cp>And here's the fascinating part: Ludwig also found that when people stopped eating so many refined carbohydrates, they burned off about 150 more calories per day, compared to those eating a higher carb, lower fat diet.\u003c/p>\n\u003cp>\"Too much refined carbohydrates — white bread, white rice, potato products — all the foods that crept into our diets as we've followed the low-fat craze has undermined our metabolism,\" says Ludwig.\u003c/p>\n\u003cp>In other words, the high-carb, low-fat pattern of eating \"caused us to become hungrier and burn off fewer calories,\" he says.\u003c/p>\n\u003cp>What's happening in the body when we follow this pattern of eating is still the subject of much research, but Ludwig says the thinking goes like this: Eating too many carbs sends a signal to the body to release a lot of insulin. That extra insulin, if it's not being utilized by the muscles for energy, gets locked up and stored in fat cells.\u003c/p>\n\u003cp>\"It's a double-whammy for weight-gain,\" Ludwig says. \"We've been told for decades, that if you don't want fat on your body, don't put fat into your body. It's a very appealing notion, But the problem is: it's wrong.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new diet study concludes that a low-carbohydrate diet leads to almost three times more weight loss than a traditional low-fat diet where carbs made up 40 to 45 percent of calories.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86953\" class=\"wp-caption aligncenter\" style=\"max-width: 2418px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\" alt=\"There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\" width=\"2418\" height=\"1810\" class=\"size-full wp-image-86953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/1/14)\u003c/p>\n\u003cp>We've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">reported\u003c/a> a lot this year about how there's a major rethinking of fat happening in the U.S.\u003c/p>\n\u003cp>Turns out, eating foods with fat — everything from avocados and nuts to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">dairy fat\u003c/a> — doesn't make us fat.\u003c/p>\n\u003cp>But eating too many carbohydrates — particularly the heavily refined starches found in bagels, white pasta and crackers — does our collective waistlines no favors.\u003c/p>\n\u003cp>And a new study \u003ca href=\"http://annals.org/article.aspx?doi=10.7326/M14-0180\">published\u003c/a> in the \u003cem>Annals of Internal Medicine\u003c/em> adds to the body of evidence that cutting back on carbs, not fat, can lead to more weight loss.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researchers at Tulane University tracked two groups of dieters for one year. The participants ranged in age from their early 20s to their mid-70s, and included a mix of African-Americans and Caucasians.\u003c/p>\n\u003cp>The low-carb group, which reduced their carb consumption to about 28 percent of their daily calories, lost almost three times as much weight as the low-fat dieters who got about 40 to 45 percent of their calories from carbs.\u003c/p>\n\u003cp>The low-fat group lost about 4 pounds, whereas the low-carb group's average weight loss was almost 12 pounds. Participants in the two groups were eating about the same amount of calories.\u003c/p>\n\u003cblockquote>\u003cp>The study showed that modest reductions in carbohydrate consumption, down to about 28 to 30 percent of diet, could help tip the scales to weight loss.\u003c/p>\n\u003cul>\nThe make-up of the low-carb group's diet was:\n\u003cli>28 percent carbs\u003c/li>\n\u003cli>40 to 43 percent fat (twice as much poly and monounsaturated compared to saturated)\u003c/li>\n\u003cli>about 28 percent protein\u003c/li>\n\u003c/ul>\n\u003cul>\nThe make-up of the low-fat group's diet was:\n\u003cli>28 percent fat\u003c/li>\n\u003cli>40 to 45 percent carbs\u003c/li>\n\u003cli>28 to 32 percent protein\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, one of the study authors and an associate professor of epidemiology at Tulane, says she had anticipated some difference in weight loss between the two groups. But the size of the effect — the nearly 8-pound difference in weight loss — was surprising, she says.\u003c/p>\n\u003cp>So, what kinds of meals were the low-carb dieters eating?\u003c/p>\n\u003cp>\"Typically in the morning they were eating eggs,\" says Bazzano. Other breakfast items included small portions of high-protein, high-fiber bread, with either butter or other kinds of oily spread.\u003c/p>\n\u003cp>As for lunch and dinner, the low-carb dieters ate lots of vegetables, salads and protein, including fish, chicken and some red meat. And they had generous portions of healthy fats such as olive oils, canola and other plant-based oils.\u003c/p>\n\u003cp>Fat accounted for a sizable part of their diet: from 40 percent to 43 percent of their total daily calories, including about 12 percent from saturated fat.\u003c/p>\n\u003cp>Bazzano says with so many people still abiding by low-fat recommendations, a diet so high in fat might not sound like a good weight-loss strategy. \"It's not the general perception,\" she says.\u003c/p>\n\u003cp>But, in fact, there are a spate of studies that have have come to the same conclusion about the benefits of swapping a low-fat, high-carb strategy for a pattern of eating that emphasizes healthy fats and lower carbohydrate consumption.\u003c/p>\n\u003cp>And it's not just waistlines that respond. The low-carb, heathy fats approach has been shown to cut the risk of heart disease.\u003c/p>\n\u003cp>One big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> found that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent, compared to a low-fat diet.\u003c/p>\n\u003cp>And research \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22735432\">published\u003c/a> last year in the \u003cem>Journal of the American Medical Association\u003c/em>, which compared a low-glycemic-index diet — which minimizes refined starches — with a more traditional low-fat diet, also documented advantages.\u003c/p>\n\u003cp>\"We saw improvements in triglycerides, [good] cholesterol, and the possibility of lower chronic inflammation\" among the lower carb group, the \u003cem>JAMA\u003c/em> study author \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig,\u003c/a> of Harvard Medical School and Boston Children's Hospital, told us.\u003c/p>\n\u003cp>And here's the fascinating part: Ludwig also found that when people stopped eating so many refined carbohydrates, they burned off about 150 more calories per day, compared to those eating a higher carb, lower fat diet.\u003c/p>\n\u003cp>\"Too much refined carbohydrates — white bread, white rice, potato products — all the foods that crept into our diets as we've followed the low-fat craze has undermined our metabolism,\" says Ludwig.\u003c/p>\n\u003cp>In other words, the high-carb, low-fat pattern of eating \"caused us to become hungrier and burn off fewer calories,\" he says.\u003c/p>\n\u003cp>What's happening in the body when we follow this pattern of eating is still the subject of much research, but Ludwig says the thinking goes like this: Eating too many carbs sends a signal to the body to release a lot of insulin. That extra insulin, if it's not being utilized by the muscles for energy, gets locked up and stored in fat cells.\u003c/p>\n\u003cp>\"It's a double-whammy for weight-gain,\" Ludwig says. \"We've been told for decades, that if you don't want fat on your body, don't put fat into your body. It's a very appealing notion, But the problem is: it's wrong.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "When Zero Doesn't Mean Zero: Trans Fats Linger In Food",
"title": "When Zero Doesn't Mean Zero: Trans Fats Linger In Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86879\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\" alt='About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP' width=\"1780\" height=\"1335\" class=\"size-full wp-image-86879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Last we heard, the once ubiquitous trans fats had mostly disappeared from packaged cookies, muffins and french fries.\u003c/p>\n\u003cp>That's what we reported back in November 2013, when the Food and Drug Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/\">announced\u003c/a> it was intending to ban partially hydrogenated vegetable oils from all food products. The proposed ban seemed prudent, since eating foods with trans fats has been linked to heart disease, and the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban could prevent an additional 7,000 deaths from heart disease each year and as many as 20,000 heart attacks in that period.\u003c/p>\n\u003cp>But the FDA has yet to issue a final rule requiring food companies to eliminate trans fats entirely. In the meantime, researchers decided to find out just how many products still contain them.\u003c/p>\n\u003cp>Turns out it's more than you might think. While many food companies have found affordable alternatives to partially hydrogenated oil, one in 10 packaged foods still contain it, according to researchers at the New York Department of Health and Mental Hygiene.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot people think it's out of the food supply, but it's still in a lot of places,\" Christine Johnson Curtis, an assistant commissioner at the department and an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/14_0161.htm\">study\u003c/a>, tells The Salt. It appeared Thursday in the journal \u003cem>Preventing Chronic Disease.\u003c/em>\u003c/p>\n\u003cp>To figure out how stubborn many food companies have been about not removing trans fats, Curtis and her colleagues analyzed a database of 4,340 top-selling packaged foods in the U.S., including baked goods, frozen foods and snacks. The scientists compared the list of actual ingredients to the nutrition label on each package.\u003c/p>\n\u003cp>Of the products found to still contain the problematic oil, 84 percent were labeled as having 0 grams of it. The FDA allows companies to put 0 grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>That may not seem like a lot, but Curtis says that even consuming low levels of trans fats could pose a health risk. \"We have established that there's just no benefit to consuming them — they're not healthy for anyone,\" she says. \"But [with a zero gram label], consumers can't know how much they're consuming, and if they're eating multiple products over the course of the day labeled zero trans fat, it could add up.\"\u003c/p>\n\u003cp>Of all the food products the researchers looked at, cookies and crackers were the most likely to still contain the oil.\u003c/p>\n\u003cp>The FDA has not indicated when it will issue a final rule, but Johnson Curtis says she's hopeful food companies will eventually be required to eliminate trans fats entirely. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_86879\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\" alt='About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP' width=\"1780\" height=\"1335\" class=\"size-full wp-image-86879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Last we heard, the once ubiquitous trans fats had mostly disappeared from packaged cookies, muffins and french fries.\u003c/p>\n\u003cp>That's what we reported back in November 2013, when the Food and Drug Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/\">announced\u003c/a> it was intending to ban partially hydrogenated vegetable oils from all food products. The proposed ban seemed prudent, since eating foods with trans fats has been linked to heart disease, and the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban could prevent an additional 7,000 deaths from heart disease each year and as many as 20,000 heart attacks in that period.\u003c/p>\n\u003cp>But the FDA has yet to issue a final rule requiring food companies to eliminate trans fats entirely. In the meantime, researchers decided to find out just how many products still contain them.\u003c/p>\n\u003cp>Turns out it's more than you might think. While many food companies have found affordable alternatives to partially hydrogenated oil, one in 10 packaged foods still contain it, according to researchers at the New York Department of Health and Mental Hygiene.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot people think it's out of the food supply, but it's still in a lot of places,\" Christine Johnson Curtis, an assistant commissioner at the department and an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/14_0161.htm\">study\u003c/a>, tells The Salt. It appeared Thursday in the journal \u003cem>Preventing Chronic Disease.\u003c/em>\u003c/p>\n\u003cp>To figure out how stubborn many food companies have been about not removing trans fats, Curtis and her colleagues analyzed a database of 4,340 top-selling packaged foods in the U.S., including baked goods, frozen foods and snacks. The scientists compared the list of actual ingredients to the nutrition label on each package.\u003c/p>\n\u003cp>Of the products found to still contain the problematic oil, 84 percent were labeled as having 0 grams of it. The FDA allows companies to put 0 grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>That may not seem like a lot, but Curtis says that even consuming low levels of trans fats could pose a health risk. \"We have established that there's just no benefit to consuming them — they're not healthy for anyone,\" she says. \"But [with a zero gram label], consumers can't know how much they're consuming, and if they're eating multiple products over the course of the day labeled zero trans fat, it could add up.\"\u003c/p>\n\u003cp>Of all the food products the researchers looked at, cookies and crackers were the most likely to still contain the oil.\u003c/p>\n\u003cp>The FDA has not indicated when it will issue a final rule, but Johnson Curtis says she's hopeful food companies will eventually be required to eliminate trans fats entirely. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Foster Farms Is Solving The Case Of The Mystery Salmonella",
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"content": "\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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