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"title": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
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"content": "\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\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/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \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_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\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/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
"title": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
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"content": "\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n",
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"excerpt": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
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"description": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\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/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \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": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called \"greening,\" while consumers face dozens of other choices in the supermarket aisle.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\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/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \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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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86608\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\" alt=\"A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/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/2014/08/20140822_atc_a_food_crisis_follows_africas_ebola_crisis.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/2014/08/22/342480343/a-food-crisis-follows-africas-ebola-crisis\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/22/14)\u003c/p>\n\u003cp>In the shadows of West Africa's Ebola outbreak, food shortages are starting to develop.\u003c/p>\n\u003cp>This time of year is traditionally the lean season in West Africa, when last year's harvest of rice or groundnuts is mostly exhausted. Until recently, people were quite hopeful about the approaching harvest this year.\u003c/p>\n\u003cp>\"The rainfall situation was very good,\" says Shukri Ahmed, a senior economist with the U.N.'s \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization\u003c/a> in Rome. \"We were actually developing an optimistic forecast for crop production this year.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then came Ebola.\u003c/p>\n\u003cp>The first food source that disappeared from markets was \"bush meat,\" meat from forest animals. Some of those animals, like \u003ca href=\"http://www.fao.org/news/story/en/item/239123/icode/\">fruit bats\u003c/a>, can actually carry Ebola, so governments have banned it.\u003c/p>\n\u003cp>Other foods have become scarce as a side effect of efforts to keep the virus from spreading.\u003c/p>\n\u003cp>\u003ca href=\"http://www.developmentaid.org/david.mwesigwa\">David Mwesigwa\u003c/a>, the FAO's acting representative in Sierra Leone, says that when governments stopped people from moving from country to country, or even from one town to another, it stopped traders from delivering food to the markets. \"The primary impact has been on the mobility of most of the traders,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_86609\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\" alt=\"The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In quarantined areas, some food markets have been shut down completely.\u003c/p>\n\u003cp>Sierra Leone, and to an even greater extent, Liberia, also import a lot of rice. Those imports are down, too. Ships are reluctant to dock in places affected by the epidemic.\u003c/p>\n\u003cp>As a result, there's less food for sale, and prices are rising. According to Mwesigwa, people in many parts of Sierra Leone are paying 40 or 50 percent more for rice and other foods. The prices of meat and fish have doubled in some places. The situation in Liberia, he says, is similar, but probably even a bit worse.\u003c/p>\n\u003cp>While this is already cutting the ability of people to afford adequate food, things may get even worse over the coming year. This year's harvest is also in danger because communal work arrangements have broken down.\u003c/p>\n\u003cp>\"The Ebola came in at a time when farmers were ready to go to the field to work together, in groups,\" Mwesigwa says.\u003c/p>\n\u003cp>But people now have been advised to avoid such activities. Coming together in groups could spread the disease. So essential work like weeding the rice is not happening.\u003c/p>\n\u003cp>Gon Myers, the \u003ca href=\"http://www.wfp.org/\">World Food Program\u003c/a>'s representative in Sierra Leone, says when you take all these factors together \"we think there will be a food crisis after the Ebola crisis.\"\u003c/p>\n\u003cp>Myers and Mwesigwa say that their organizations will need to start responding even while the Ebola outbreak continues.\u003c/p>\n\u003cp>Some food aid will be required to nourish people who've been cut off from their normal supplies of food.\u003c/p>\n\u003cp>But Mwesigwa says he wants to keep food aid to a minimum. Sierra Leone, in particular, has the potential to grow a lot of food itself, and it's made great \u003ca href=\"http://www.fao.org/news/story/en/item/52423/icode/\">progress\u003c/a> toward self-sufficiency since the country's civil war ended a decade ago.\u003c/p>\n\u003cp>Mwesigwa says international agencies can help the region's farmers get back on their feet. They can provide seeds when those are in short supply, and livestock so that people can produce more of their own meat.\u003c/p>\n\u003cp>That effort to rebuild food supplies, he says, probably will last at least one or two years.\u003c/p>\n\u003cp>\u003cem>See more of NPR's \u003c/em>\u003ca href=\"http://www.npr.org/tags/147820238/ebola\">Ebola coverage\u003c/a>\u003cem> on the global health blog \u003c/em>\u003ca href=\"http://www.npr.org/blogs/goatsandsoda/\">Goats and Soda\u003c/a>. \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": "Food shortages are emerging in the wake of West Africa's Ebola epidemic. Market shelves are bare and fields are neglected because traders can't move and social gatherings are discouraged.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86608\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\" alt=\"A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/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/2014/08/20140822_atc_a_food_crisis_follows_africas_ebola_crisis.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/2014/08/22/342480343/a-food-crisis-follows-africas-ebola-crisis\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/22/14)\u003c/p>\n\u003cp>In the shadows of West Africa's Ebola outbreak, food shortages are starting to develop.\u003c/p>\n\u003cp>This time of year is traditionally the lean season in West Africa, when last year's harvest of rice or groundnuts is mostly exhausted. Until recently, people were quite hopeful about the approaching harvest this year.\u003c/p>\n\u003cp>\"The rainfall situation was very good,\" says Shukri Ahmed, a senior economist with the U.N.'s \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization\u003c/a> in Rome. \"We were actually developing an optimistic forecast for crop production this year.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then came Ebola.\u003c/p>\n\u003cp>The first food source that disappeared from markets was \"bush meat,\" meat from forest animals. Some of those animals, like \u003ca href=\"http://www.fao.org/news/story/en/item/239123/icode/\">fruit bats\u003c/a>, can actually carry Ebola, so governments have banned it.\u003c/p>\n\u003cp>Other foods have become scarce as a side effect of efforts to keep the virus from spreading.\u003c/p>\n\u003cp>\u003ca href=\"http://www.developmentaid.org/david.mwesigwa\">David Mwesigwa\u003c/a>, the FAO's acting representative in Sierra Leone, says that when governments stopped people from moving from country to country, or even from one town to another, it stopped traders from delivering food to the markets. \"The primary impact has been on the mobility of most of the traders,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_86609\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\" alt=\"The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In quarantined areas, some food markets have been shut down completely.\u003c/p>\n\u003cp>Sierra Leone, and to an even greater extent, Liberia, also import a lot of rice. Those imports are down, too. Ships are reluctant to dock in places affected by the epidemic.\u003c/p>\n\u003cp>As a result, there's less food for sale, and prices are rising. According to Mwesigwa, people in many parts of Sierra Leone are paying 40 or 50 percent more for rice and other foods. The prices of meat and fish have doubled in some places. The situation in Liberia, he says, is similar, but probably even a bit worse.\u003c/p>\n\u003cp>While this is already cutting the ability of people to afford adequate food, things may get even worse over the coming year. This year's harvest is also in danger because communal work arrangements have broken down.\u003c/p>\n\u003cp>\"The Ebola came in at a time when farmers were ready to go to the field to work together, in groups,\" Mwesigwa says.\u003c/p>\n\u003cp>But people now have been advised to avoid such activities. Coming together in groups could spread the disease. So essential work like weeding the rice is not happening.\u003c/p>\n\u003cp>Gon Myers, the \u003ca href=\"http://www.wfp.org/\">World Food Program\u003c/a>'s representative in Sierra Leone, says when you take all these factors together \"we think there will be a food crisis after the Ebola crisis.\"\u003c/p>\n\u003cp>Myers and Mwesigwa say that their organizations will need to start responding even while the Ebola outbreak continues.\u003c/p>\n\u003cp>Some food aid will be required to nourish people who've been cut off from their normal supplies of food.\u003c/p>\n\u003cp>But Mwesigwa says he wants to keep food aid to a minimum. Sierra Leone, in particular, has the potential to grow a lot of food itself, and it's made great \u003ca href=\"http://www.fao.org/news/story/en/item/52423/icode/\">progress\u003c/a> toward self-sufficiency since the country's civil war ended a decade ago.\u003c/p>\n\u003cp>Mwesigwa says international agencies can help the region's farmers get back on their feet. They can provide seeds when those are in short supply, and livestock so that people can produce more of their own meat.\u003c/p>\n\u003cp>That effort to rebuild food supplies, he says, probably will last at least one or two years.\u003c/p>\n\u003cp>\u003cem>See more of NPR's \u003c/em>\u003ca href=\"http://www.npr.org/tags/147820238/ebola\">Ebola coverage\u003c/a>\u003cem> on the global health blog \u003c/em>\u003ca href=\"http://www.npr.org/blogs/goatsandsoda/\">Goats and Soda\u003c/a>. \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": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"title": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\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>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \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": "Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, \u003cem>Proof: The Science of Booze,\u003c/em> explores these and other scientific mysteries of alcohol's effect on the body.\u003cem>\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \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": "Why Hungry Seniors Aren't Getting Enough To Eat",
"title": "Why Hungry Seniors Aren't Getting Enough To Eat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86228\" class=\"wp-caption aligncenter\" style=\"max-width: 1779px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-1_slide-69af9b3dd33fa3c5b1972880f728559728e4685b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-1_slide-69af9b3dd33fa3c5b1972880f728559728e4685b.jpg\" alt=\"Malnourished seniors may be forgotten until they show up in the emergency room, often for another reason like an injury. Photo: Ted Gough/Willowpix/iStockphoto\" width=\"1779\" height=\"1186\" class=\"size-full wp-image-86228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malnourished seniors may be forgotten until they show up in the emergency room, often for another reason like an injury. Photo: Ted Gough/Willowpix/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/14/340137124/why-hungry-seniors-arent-getting-enough-to-eat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/14/14)\u003c/p>\n\u003cp>When we picture hungry Americans, we may see the faces of children, or single moms. But many of the people who struggle to fill their bellies are beyond age 65. Some of them are even malnourished, a condition that sets them up for all kinds of other health risks, like falling.\u003c/p>\n\u003cp>Malnutrition may go undetected — by the general public and by doctors — until the seniors show up in the emergency room, often for an injury or other reason.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.annemergmed.com/article/S0196-0644%2814%2900625-8/abstract\">study\u003c/a> published online on Aug. 12 in the \u003cem>Annals of Emergency Medicine\u003c/em> found that more than half of the elderly patients who visited an emergency room were malnourished or at risk for malnutrition. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16475461\">Other studies\u003c/a> have estimated that about 6 percent of elderly people living on their own are malnourished, but rates are as high as 85 percent in hospitals and long-term care facilities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.med.unc.edu/emergmed/about-us/people/faculty/tim-platts-mills-md\">Timothy Platts-Mills\u003c/a>, an assistant professor of emergency medicine at the University of North Carolina at Chapel Hill, was the lead author of the paper. He says malnourished seniors \"fly under the radar.\" And he was surprised to see the prevalence rate of malnutrition as high as it was – 60 percent — among the 138 elderly patients surveyed for the study. Each had visited the emergency department during the study's two-month period in 2013.\u003c/p>\n\u003cfigure id=\"attachment_86229\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-2_slide-30c6cc860c6c7132269812409ed662f26f73d42f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-2_slide-30c6cc860c6c7132269812409ed662f26f73d42f-290x193.jpg\" alt=\"Tom Neville of Catholic Services knocks before entering with a Meals on Wheels delivery to an elderly widow on March 12, in Hainesville, N.J. Photo: John Moore/Getty Images \" width=\"290\" height=\"193\" class=\"size-medium wp-image-86229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Neville of Catholic Services knocks before entering with a Meals on Wheels delivery to an elderly widow on March 12, in Hainesville, N.J. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>When Platts-Mills and his co-authors asked the seniors who were diagnosed with malnutrition through a screening process why they weren't getting enough to eat, they cited a variety of reasons — depression, dental problems, other difficulties in eating and difficulty buying groceries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The good news, Platts-Mills says, is that if they can be identified, many seniors who are at risk can be linked to services like Meals-On-Wheels and food pantries that can help them get access to good quality food.\u003c/p>\n\u003cp>\"For some of these patients, we're not going to change what happens — they may have a terminal illness,\" he says. \"But for others, we can have a lasting impact on health and quality of life. That's a group we should be identifying nationally, and we're talking about a relatively inexpensive intervention.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://feedingamerica.org/\">Feeding America\u003c/a>, a national food assistance organization, seniors are among the most \u003ca href=\"http://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/definitions-of-food-security.aspx#.U-1AfqOmU1I\">food insecure\u003c/a> of all people in the U.S.; one in three recurrent food bank clients is 60 or older.\u003c/p>\n\u003cp>Some food banks are now specifically targeting the elderly, like one in rural Arkansas profiled in this \u003ca href=\"http://www.nationalgeographic.com/foodfeatures/hunger/\">National Geographic multimedia feature on hunger\u003c/a>. \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_86228\" class=\"wp-caption aligncenter\" style=\"max-width: 1779px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-1_slide-69af9b3dd33fa3c5b1972880f728559728e4685b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-1_slide-69af9b3dd33fa3c5b1972880f728559728e4685b.jpg\" alt=\"Malnourished seniors may be forgotten until they show up in the emergency room, often for another reason like an injury. Photo: Ted Gough/Willowpix/iStockphoto\" width=\"1779\" height=\"1186\" class=\"size-full wp-image-86228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malnourished seniors may be forgotten until they show up in the emergency room, often for another reason like an injury. Photo: Ted Gough/Willowpix/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/14/340137124/why-hungry-seniors-arent-getting-enough-to-eat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/14/14)\u003c/p>\n\u003cp>When we picture hungry Americans, we may see the faces of children, or single moms. But many of the people who struggle to fill their bellies are beyond age 65. Some of them are even malnourished, a condition that sets them up for all kinds of other health risks, like falling.\u003c/p>\n\u003cp>Malnutrition may go undetected — by the general public and by doctors — until the seniors show up in the emergency room, often for an injury or other reason.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.annemergmed.com/article/S0196-0644%2814%2900625-8/abstract\">study\u003c/a> published online on Aug. 12 in the \u003cem>Annals of Emergency Medicine\u003c/em> found that more than half of the elderly patients who visited an emergency room were malnourished or at risk for malnutrition. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16475461\">Other studies\u003c/a> have estimated that about 6 percent of elderly people living on their own are malnourished, but rates are as high as 85 percent in hospitals and long-term care facilities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.med.unc.edu/emergmed/about-us/people/faculty/tim-platts-mills-md\">Timothy Platts-Mills\u003c/a>, an assistant professor of emergency medicine at the University of North Carolina at Chapel Hill, was the lead author of the paper. He says malnourished seniors \"fly under the radar.\" And he was surprised to see the prevalence rate of malnutrition as high as it was – 60 percent — among the 138 elderly patients surveyed for the study. Each had visited the emergency department during the study's two-month period in 2013.\u003c/p>\n\u003cfigure id=\"attachment_86229\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-2_slide-30c6cc860c6c7132269812409ed662f26f73d42f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/malnourished-elderly-2_slide-30c6cc860c6c7132269812409ed662f26f73d42f-290x193.jpg\" alt=\"Tom Neville of Catholic Services knocks before entering with a Meals on Wheels delivery to an elderly widow on March 12, in Hainesville, N.J. Photo: John Moore/Getty Images \" width=\"290\" height=\"193\" class=\"size-medium wp-image-86229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Neville of Catholic Services knocks before entering with a Meals on Wheels delivery to an elderly widow on March 12, in Hainesville, N.J. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>When Platts-Mills and his co-authors asked the seniors who were diagnosed with malnutrition through a screening process why they weren't getting enough to eat, they cited a variety of reasons — depression, dental problems, other difficulties in eating and difficulty buying groceries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The good news, Platts-Mills says, is that if they can be identified, many seniors who are at risk can be linked to services like Meals-On-Wheels and food pantries that can help them get access to good quality food.\u003c/p>\n\u003cp>\"For some of these patients, we're not going to change what happens — they may have a terminal illness,\" he says. \"But for others, we can have a lasting impact on health and quality of life. That's a group we should be identifying nationally, and we're talking about a relatively inexpensive intervention.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://feedingamerica.org/\">Feeding America\u003c/a>, a national food assistance organization, seniors are among the most \u003ca href=\"http://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/definitions-of-food-security.aspx#.U-1AfqOmU1I\">food insecure\u003c/a> of all people in the U.S.; one in three recurrent food bank clients is 60 or older.\u003c/p>\n\u003cp>Some food banks are now specifically targeting the elderly, like one in rural Arkansas profiled in this \u003ca href=\"http://www.nationalgeographic.com/foodfeatures/hunger/\">National Geographic multimedia feature on hunger\u003c/a>. \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": "Oakland Teens take on Fast Food Industry in New Video",
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"content": "\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ghx3EkvLaA8]\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n",
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"excerpt": "Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs? That’s the message some Oakland teenagers present in their new music video, \u003cem>Are You Loving It?\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\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/ghx3EkvLaA8'\n title='//www.youtube.com/embed/ghx3EkvLaA8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule",
"title": "Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\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": "The Food and Drug Administration now requires all food manufacturers to be in compliance with a labeling standard for gluten-free food. Advocates for people with celiac disease say it's about time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\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": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"title": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
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"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
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"excerpt": "The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.",
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"headline": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
"title": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \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": "Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.",
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"description": "Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.",
"title": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \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": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price",
"title": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.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/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \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_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \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/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \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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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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