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"disqusTitle": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
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"content": "\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140529_atc_the_number_of_people_on_food_stamps_is_dropping.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\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/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Lady Fights To Keep Healthful School Lunch Law Intact",
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"content": "\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140527_atc_flotus_on_school_lunch_fight.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">The Salt at NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>First lady Michelle Obama is by far one of the most popular political figures in America, because she's largely avoided appearing too political — instead devoting much of her attention to encouraging good nutrition and healthful lifestyles for America's children.\u003c/p>\n\u003cp>But that cause has run head-on into a congressional fight over stalling some of the nutritional gains of the school lunch program, which she helped put in place.\u003c/p>\n\u003cp>As Obama sees it, the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger-Free Kids Act\u003c/a> of 2010 is working. Childhood obesity has begun to tick down, and kids are eating more fruits and vegetables in their school cafeterias and choosing whole grains.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Michelle Obama's fight to help kids eat more healthfully and fight obesity is about to get real. She's launching a campaign Tuesday to fight congressional efforts to delay new school food rules.",
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"description": "Michelle Obama's fight to help kids eat more healthfully and fight obesity is about to get real. She's launching a campaign Tuesday to fight congressional efforts to delay new school food rules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\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/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">The Salt at NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>First lady Michelle Obama is by far one of the most popular political figures in America, because she's largely avoided appearing too political — instead devoting much of her attention to encouraging good nutrition and healthful lifestyles for America's children.\u003c/p>\n\u003cp>But that cause has run head-on into a congressional fight over stalling some of the nutritional gains of the school lunch program, which she helped put in place.\u003c/p>\n\u003cp>As Obama sees it, the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger-Free Kids Act\u003c/a> of 2010 is working. Childhood obesity has begun to tick down, and kids are eating more fruits and vegetables in their school cafeterias and choosing whole grains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"title": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
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"content": "\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \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_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \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": "Sushi's Secret: Why We Get Hooked On Raw Fish",
"title": "Sushi's Secret: Why We Get Hooked On Raw Fish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82488\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"https://www.flickr.com/photos/moonsushi/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sushi1_wide-4a0777e9ad7fbe948b96bf9117fd478b89e968e3-s40-c85.jpg\" alt=\"Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-82488\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/23/2014)\u003c/p>\n\u003cp>Raw fish is sizzling hot right now.\u003c/p>\n\u003cp>Los Angeles has brand new bars devoted to an Italian style of raw fish, called \u003ca href=\"http://www.latimes.com/style/la-fo-crudo22aug22-story.html#page=1\">crudo\u003c/a>. President Obama kicked off his visit to Asia last month \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">noshing\u003c/a> nigiri at Jiro's famous sushi bar. And back in December, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/12/11/dining/reviews/restaurant-review-sushi-nakazawa-in-the-west-village.html?_r=0\">named\u003c/a> Sushi Nakawaza as its top restaurant of the year.\u003c/p>\n\u003cp>But why do so many of us find utter bliss in eating raw sea creatures but aren't so inclined to chow down on uncooked birds, cows or pigs?\u003c/p>\n\u003cp>A big part of it is gravity — or the effective lack of it in the ocean, says biophysicist Ole Mouritsen, author of \u003ca href=\"http://www.amazon.com/Sushi-Food-Eye-Body-Soul/dp/1441906177\">Sushi: Food for the Eye, the Body and the Soul\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82483\" class=\"wp-caption aligncenter\" style=\"max-width: 3968px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\" alt=\"A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\" width=\"3968\" height=\"2228\" class=\"size-full wp-image-82483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"Fish are so soft. You can stick your finger through their muscles,\" he says. \"Try doing that with a chicken or cow. Fish muscle is very different than that in land animals.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why? Because fish can afford to be lazier than terrestrial animals. Fish essentially float all the time. So their muscles don't work constantly to fight gravity.\u003c/p>\n\u003cp>\"Fish don't have to support their body weight,\" Mouritsen says, \"so their muscle fibers are shorter and less tough than those in land animals.\" The same goes for the connective tissue holding the muscle fibers together: It's delicate and weak.\u003c/p>\n\u003cp>The result? Fish has a silky, smooth texture when it's raw, and a flaky, light texture when it's cooked.\u003c/p>\n\u003cp>By contrast, \"Land animals — like ourselves — are always working to keep themselves upright and keep their shape,\" Mouritsen says, so our muscle fibers are thicker, tougher and firmer.\u003c/p>\n\u003cp>The result is a ropy, chewy — and less appetizing — texture when the meat is raw. Cooking softens the connective tissue in meat and improves its texture (it also makes it juicy and flavorful).\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In general, the more a muscle works, the tougher, more sinuous it gets, Mouritsen writes in his book. This idea explains why the belly of the tuna, known as \u003ca href=\"http://otoro.com/\">otoro\u003c/a>, is exceptionally soft: The belly of the fish is the laziest muscle of them all.\u003c/p>\n\u003cp>\"In contrast, those muscles that are more active in a tuna, say the ones in its fins and tails, are a bit more chewier than other muscles,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_82487\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"https://www.flickr.com/photos/kake_pugh/3883996818/in/photolist-6VduWo-4r7DHs-tgE28-8oJVjj-492VC-ioXote-4copGL-6BNtb-8odgBr-gVWZgF-drwvYX-6teb3c-68sDXh-7ShNnK-ff3PW1-5v7U5F-dxE4Mh-caLs-6BNsP-6e6twz-QW5X-pXBnX-8jRfo-ft3AHE-6AYADj-f2yyHQ-d867L1-cFu4d-huBaHg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3883996818_21c5d30c2a_b-1-_wide-4271f30780337cec1bca85d8dd1a82d6ea8a8ae5-s4.jpg\" alt=\"One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\" width=\"624\" height=\"350\" class=\"size-full wp-image-82487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Under a microscope, fish, chicken and other meat muscles look similar, with long, parallel fibers, like ropes, stretched out and tied together.\u003c/p>\n\u003cp>But when you zoom in a little closer, the fish muscles look like the Kate Moss of the bunch: Their fibers are slimmer, shorter and more delicate than the others.\u003c/p>\n\u003cp>The muscle properties of fish also explain the rainbow of colors you see at a sushi bar.\u003c/p>\n\u003cp>\"Fish that are constantly on the move — say, a tuna — have muscles that are always working and burning carbohydrates aerobically,\" Mouritsen says.\u003c/p>\n\u003cp>The muscles need oxygen to make energy. And the molecule that carries oxygen to muscle contains iron. Guess what color iron is in the fish? Red.\u003c/p>\n\u003cp>In contrast, fish that mostly hang out in one place or on the bottom of the ocean — say, for instance, flounder — have muscles that don't rely on oxygen to create energy. No oxygen means no iron to carry it, which means the muscles tend to be white. (Of course, most fish have a mixture of these two type of muscles and thus can look red, white or pink.)\u003c/p>\n\u003cp>So what about the pinkish-orange color of salmon? That's a special case, Mouritsen says.\u003c/p>\n\u003cp>\"The coloring is due to what salmon eat: shellfish that are enriched with a pigment that's related to carotene in carrots, called astaxanthin.\"\u003c/p>\n\u003cp>This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs. The molecule turns bright pink or orange when the salmon eats the shellfish or we cook it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003c/em>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82488\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"https://www.flickr.com/photos/moonsushi/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sushi1_wide-4a0777e9ad7fbe948b96bf9117fd478b89e968e3-s40-c85.jpg\" alt=\"Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-82488\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/23/2014)\u003c/p>\n\u003cp>Raw fish is sizzling hot right now.\u003c/p>\n\u003cp>Los Angeles has brand new bars devoted to an Italian style of raw fish, called \u003ca href=\"http://www.latimes.com/style/la-fo-crudo22aug22-story.html#page=1\">crudo\u003c/a>. President Obama kicked off his visit to Asia last month \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">noshing\u003c/a> nigiri at Jiro's famous sushi bar. And back in December, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/12/11/dining/reviews/restaurant-review-sushi-nakazawa-in-the-west-village.html?_r=0\">named\u003c/a> Sushi Nakawaza as its top restaurant of the year.\u003c/p>\n\u003cp>But why do so many of us find utter bliss in eating raw sea creatures but aren't so inclined to chow down on uncooked birds, cows or pigs?\u003c/p>\n\u003cp>A big part of it is gravity — or the effective lack of it in the ocean, says biophysicist Ole Mouritsen, author of \u003ca href=\"http://www.amazon.com/Sushi-Food-Eye-Body-Soul/dp/1441906177\">Sushi: Food for the Eye, the Body and the Soul\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82483\" class=\"wp-caption aligncenter\" style=\"max-width: 3968px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\" alt=\"A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\" width=\"3968\" height=\"2228\" class=\"size-full wp-image-82483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"Fish are so soft. You can stick your finger through their muscles,\" he says. \"Try doing that with a chicken or cow. Fish muscle is very different than that in land animals.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why? Because fish can afford to be lazier than terrestrial animals. Fish essentially float all the time. So their muscles don't work constantly to fight gravity.\u003c/p>\n\u003cp>\"Fish don't have to support their body weight,\" Mouritsen says, \"so their muscle fibers are shorter and less tough than those in land animals.\" The same goes for the connective tissue holding the muscle fibers together: It's delicate and weak.\u003c/p>\n\u003cp>The result? Fish has a silky, smooth texture when it's raw, and a flaky, light texture when it's cooked.\u003c/p>\n\u003cp>By contrast, \"Land animals — like ourselves — are always working to keep themselves upright and keep their shape,\" Mouritsen says, so our muscle fibers are thicker, tougher and firmer.\u003c/p>\n\u003cp>The result is a ropy, chewy — and less appetizing — texture when the meat is raw. Cooking softens the connective tissue in meat and improves its texture (it also makes it juicy and flavorful).\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In general, the more a muscle works, the tougher, more sinuous it gets, Mouritsen writes in his book. This idea explains why the belly of the tuna, known as \u003ca href=\"http://otoro.com/\">otoro\u003c/a>, is exceptionally soft: The belly of the fish is the laziest muscle of them all.\u003c/p>\n\u003cp>\"In contrast, those muscles that are more active in a tuna, say the ones in its fins and tails, are a bit more chewier than other muscles,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_82487\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"https://www.flickr.com/photos/kake_pugh/3883996818/in/photolist-6VduWo-4r7DHs-tgE28-8oJVjj-492VC-ioXote-4copGL-6BNtb-8odgBr-gVWZgF-drwvYX-6teb3c-68sDXh-7ShNnK-ff3PW1-5v7U5F-dxE4Mh-caLs-6BNsP-6e6twz-QW5X-pXBnX-8jRfo-ft3AHE-6AYADj-f2yyHQ-d867L1-cFu4d-huBaHg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3883996818_21c5d30c2a_b-1-_wide-4271f30780337cec1bca85d8dd1a82d6ea8a8ae5-s4.jpg\" alt=\"One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\" width=\"624\" height=\"350\" class=\"size-full wp-image-82487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Under a microscope, fish, chicken and other meat muscles look similar, with long, parallel fibers, like ropes, stretched out and tied together.\u003c/p>\n\u003cp>But when you zoom in a little closer, the fish muscles look like the Kate Moss of the bunch: Their fibers are slimmer, shorter and more delicate than the others.\u003c/p>\n\u003cp>The muscle properties of fish also explain the rainbow of colors you see at a sushi bar.\u003c/p>\n\u003cp>\"Fish that are constantly on the move — say, a tuna — have muscles that are always working and burning carbohydrates aerobically,\" Mouritsen says.\u003c/p>\n\u003cp>The muscles need oxygen to make energy. And the molecule that carries oxygen to muscle contains iron. Guess what color iron is in the fish? Red.\u003c/p>\n\u003cp>In contrast, fish that mostly hang out in one place or on the bottom of the ocean — say, for instance, flounder — have muscles that don't rely on oxygen to create energy. No oxygen means no iron to carry it, which means the muscles tend to be white. (Of course, most fish have a mixture of these two type of muscles and thus can look red, white or pink.)\u003c/p>\n\u003cp>So what about the pinkish-orange color of salmon? That's a special case, Mouritsen says.\u003c/p>\n\u003cp>\"The coloring is due to what salmon eat: shellfish that are enriched with a pigment that's related to carotene in carrots, called astaxanthin.\"\u003c/p>\n\u003cp>This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs. The molecule turns bright pink or orange when the salmon eats the shellfish or we cook it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003c/em>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Yelp Can Help Disease Detectives Track Food Poisoning",
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"content": "\u003cfigure id=\"attachment_82425\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/yelp-1_wide-c07e41ca11053d2d7c30aafa94556b2ea5e53f5f.jpg\" alt=\"The Yelp app maps out restaurant locations in Manhattan. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82425\">\u003cfigcaption class=\"wp-caption-text\">The Yelp app maps out restaurant locations in Manhattan. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Richard Knox, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314933875/how-yelp-can-help-disease-detectives-track-food-poisoning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/22/2014)\u003c/p>\n\u003cp>Almost 50 million Americans get food poisoning every year, the Centers for Disease Control and Prevention estimates. But only a tiny fraction of those cases get reported, making it tough to figure out where they came from.\u003c/p>\n\u003cp>But health officials recently discovered a trove of data that may help them discover outbreaks of foodborne illness and as well as the restaurants responsible for them, they \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_w\">write\u003c/a> in the CDC's \u003cem>Morbidity and Mortality Weekly Report\u003c/em>.\u003c/p>\n\u003cp>New York City health authorities decided to see if the online restaurant review site Yelp could help direct them to unreported outbreaks. They looked through 294,000 Yelp restaurant reviews over a nine month period from 2012 to 2013 and found 900 of them that mentioned vomiting or diarrhea after eating at a restaurant.\u003c/p>\n\u003cp>Of those, nearly 500 people had described an episode consistent with foodborne illness, but only 3 percent of these incidents had been reported to New York City's non-emergency 311 services.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One in seven warranted further investigation. Health workers interviewed reviewers and discovered three previously unreported outbreaks. Inspections of those restaurants revealed problems with food handling.\u003c/p>\n\u003cp>In one of those outbreaks, which sickened three people who'd eaten shrimp and lobster cannelloni at a restaurant in January 2013, health inspectors found improper cold food storage, mouse and roaches and problems with utensil storage at the restaurant.\u003c/p>\n\u003cp>The CDC says New York is tweaking the method to make it more efficient. Meanwhile, Chicago\u003ca href=\"https://twitter.com/foodbornechi\"> is using Twitter\u003c/a> to contact people who tweet about getting sick after eating at a restaurant. \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_82425\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/yelp-1_wide-c07e41ca11053d2d7c30aafa94556b2ea5e53f5f.jpg\" alt=\"The Yelp app maps out restaurant locations in Manhattan. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82425\">\u003cfigcaption class=\"wp-caption-text\">The Yelp app maps out restaurant locations in Manhattan. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Richard Knox, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314933875/how-yelp-can-help-disease-detectives-track-food-poisoning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/22/2014)\u003c/p>\n\u003cp>Almost 50 million Americans get food poisoning every year, the Centers for Disease Control and Prevention estimates. But only a tiny fraction of those cases get reported, making it tough to figure out where they came from.\u003c/p>\n\u003cp>But health officials recently discovered a trove of data that may help them discover outbreaks of foodborne illness and as well as the restaurants responsible for them, they \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_w\">write\u003c/a> in the CDC's \u003cem>Morbidity and Mortality Weekly Report\u003c/em>.\u003c/p>\n\u003cp>New York City health authorities decided to see if the online restaurant review site Yelp could help direct them to unreported outbreaks. They looked through 294,000 Yelp restaurant reviews over a nine month period from 2012 to 2013 and found 900 of them that mentioned vomiting or diarrhea after eating at a restaurant.\u003c/p>\n\u003cp>Of those, nearly 500 people had described an episode consistent with foodborne illness, but only 3 percent of these incidents had been reported to New York City's non-emergency 311 services.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One in seven warranted further investigation. Health workers interviewed reviewers and discovered three previously unreported outbreaks. Inspections of those restaurants revealed problems with food handling.\u003c/p>\n\u003cp>In one of those outbreaks, which sickened three people who'd eaten shrimp and lobster cannelloni at a restaurant in January 2013, health inspectors found improper cold food storage, mouse and roaches and problems with utensil storage at the restaurant.\u003c/p>\n\u003cp>The CDC says New York is tweaking the method to make it more efficient. Meanwhile, Chicago\u003ca href=\"https://twitter.com/foodbornechi\"> is using Twitter\u003c/a> to contact people who tweet about getting sick after eating at a restaurant. \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": "Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit",
"title": "Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit",
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"content": "\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \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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"description": "Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lawmakers Seek Delay on Healthy Lunch Rules for Schools",
"title": "Lawmakers Seek Delay on Healthy Lunch Rules for Schools",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82386\" class=\"wp-caption aligncenter\" style=\"max-width: 2728px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\" alt=\"Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\" width=\"2728\" height=\"2045\" class=\"size-full wp-image-82386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allion Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>How hard can it be for school cafeterias to swap white bread for whole-grain tortillas, cut sodium, and nudge kids to put more fruit and vegetables on their trays?\u003c/p>\n\u003cp>Tougher than you might imagine, according to some schools.\u003c/p>\n\u003cp>From the \u003ca href=\"http://journaltimes.com/news/local/waterford-school-districts-drop-federal-lunch-program/article_a67dcee0-b348-11e3-9b4e-0019bb2963f4.html\">Waterford school district\u003c/a> in Wisconsin to the \u003ca href=\"http://www.timesunion.com/local/article/Lunch-fails-many-students-4230626.php\">Voorheesville school district\u003c/a> in New York to \u003ca href=\"http://chicago.cbslocal.com/2014/05/08/suburban-school-district-might-drop-out-of-federal-lunch-program/\">Arlington Heights\u003c/a> in Illinois, schools have complained that the healthy school lunch standards that became law in 2012 are just too challenging. They say they need more time to figure out how to limit calories and fat, and get more veggies on every plate.\u003c/p>\n\u003cp>And some lawmakers agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Congressional Republicans in charge of funding the school lunch program are proposing a \u003ca href=\"http://appropriations.house.gov/uploadedfiles/bills-113hr-sc-ap-fy2015-agriculture-subcommitteedraft.pdf\">waiver\u003c/a> that would give schools a one-year reprieve from the standards if they are operating at a net loss.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food administrators and is supported by food service manufacturers, wants the waiver. The SNA estimates that about 1 million fewer students participated in the school lunch program last year — in part due to the new federal requirements.\u003c/p>\n\u003cp>\"A temporary waiver would ease the burden on school meal programs, preventing more schools from dropping out of the National School Lunch Program altogether,\" SNA President Leah Schmidt writes in a \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20446&blogid=564\">release\u003c/a> supporting the waiver.\u003c/p>\n\u003cp>In addition, the SNA is asking Congress and the U.S. Department of Agriculture to relax some new regulations — such as the requirement that students must take a fruit or vegetable as part of a meal.\u003c/p>\n\u003cp>\"Forcing students to take a food they don't want on their tray has led to increased program costs, plate waste, and a decline in student participation,\" the SNA writes in a \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">statement\u003c/a>.\u003c/p>\n\u003cp>The SNA says it's asking for more flexibility, but some consumer health advocates are critical of the proposed changes. Margo Wootan of the Center for Science in the Public Interest says \"really they are asking Congress to significantly roll back standards.\"\u003c/p>\n\u003cp>\"By allowing school districts to opt out of school nutrition standards, House Republicans are opening up the floodgates to let all the old junk food back into schools, while crowding out the fruits, vegetables, and whole grains that have been gaining ground in the program,\" Wootan adds.\u003c/p>\n\u003cp>Alabama Republican Robert Aderholt, chairman of the House agriculture subcommittee, disagrees. \"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he \u003ca href=\"http://ofwlaw.files.wordpress.com/2014/05/chairman-aderholt-opening-statement-fy-2015-subcommittee-markup.pdf\">said\u003c/a> in opening remarks at a hearing Tuesday.\u003c/p>\n\u003cp>USDA has said in the past that it doesn't have the authority to grant a waiver on the standards, but today announced it could grant schools more flexibility on one of them — the \u003ca href=\"http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf\">requirement\u003c/a> to increase the amount of whole grains in pasta products.\u003c/p>\n\u003cp>Currently, half of all products served must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. By the start of the next school year, the law says schools must use only products that are whole-grain rich.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>But this year, USDA heard feedback from some schools suggesting that certain whole-grain-rich pastas were falling apart. \"Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations,\" a press \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/05/0097.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">release\u003c/a> from the department says.\u003c/p>\n\u003cp>So the USDA is offering a two-year extension for schools that can \"demonstrate significant challenges in serving whole-grain rich pastas\" to continue serving \"traditional enriched pasta products\" for up to two more years as the food industry develops better whole-grain pasta products for schools.\u003c/p>\n\u003cp>Despite the challenges, 90 percent of schools are meeting the nutrition standards established in 2012, USDA says.\u003c/p>\n\u003cp>The Alliance for a Healthier Generation, a group focused on ending childhood obesity, points to several \u003ca href=\"https://schools.healthiergeneration.org/resources__tools/success_stories/2013/01/24/688/report_from_the_field_creative_strategies_help_ensure_school_meal_success/\">success stories\u003c/a> at schools around the country — like the eight new veggie-based soups on offer at Dover High School in Delaware.\u003c/p>\n\u003cp>\"As we soon close out the school year, we should be celebrating — not rolling back — the great progress that schools have made toward implementing the USDA's school nutrition standards,\" Howell Wechsler of the alliance \u003ca href=\"https://www.healthiergeneration.org/news__events/2014/05/20/928/reaffirming_our_commitment_to_school_nutrition_standards_and_student_health\">says\u003c/a> in a statement. \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": "Some in Congress want to give schools more time to comply with a new law to limit calories and fat and add more veggies to meals. But nutrition advocates say it would roll back healthy gains for kids.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82386\" class=\"wp-caption aligncenter\" style=\"max-width: 2728px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\" alt=\"Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\" width=\"2728\" height=\"2045\" class=\"size-full wp-image-82386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allion Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>How hard can it be for school cafeterias to swap white bread for whole-grain tortillas, cut sodium, and nudge kids to put more fruit and vegetables on their trays?\u003c/p>\n\u003cp>Tougher than you might imagine, according to some schools.\u003c/p>\n\u003cp>From the \u003ca href=\"http://journaltimes.com/news/local/waterford-school-districts-drop-federal-lunch-program/article_a67dcee0-b348-11e3-9b4e-0019bb2963f4.html\">Waterford school district\u003c/a> in Wisconsin to the \u003ca href=\"http://www.timesunion.com/local/article/Lunch-fails-many-students-4230626.php\">Voorheesville school district\u003c/a> in New York to \u003ca href=\"http://chicago.cbslocal.com/2014/05/08/suburban-school-district-might-drop-out-of-federal-lunch-program/\">Arlington Heights\u003c/a> in Illinois, schools have complained that the healthy school lunch standards that became law in 2012 are just too challenging. They say they need more time to figure out how to limit calories and fat, and get more veggies on every plate.\u003c/p>\n\u003cp>And some lawmakers agree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Congressional Republicans in charge of funding the school lunch program are proposing a \u003ca href=\"http://appropriations.house.gov/uploadedfiles/bills-113hr-sc-ap-fy2015-agriculture-subcommitteedraft.pdf\">waiver\u003c/a> that would give schools a one-year reprieve from the standards if they are operating at a net loss.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food administrators and is supported by food service manufacturers, wants the waiver. The SNA estimates that about 1 million fewer students participated in the school lunch program last year — in part due to the new federal requirements.\u003c/p>\n\u003cp>\"A temporary waiver would ease the burden on school meal programs, preventing more schools from dropping out of the National School Lunch Program altogether,\" SNA President Leah Schmidt writes in a \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20446&blogid=564\">release\u003c/a> supporting the waiver.\u003c/p>\n\u003cp>In addition, the SNA is asking Congress and the U.S. Department of Agriculture to relax some new regulations — such as the requirement that students must take a fruit or vegetable as part of a meal.\u003c/p>\n\u003cp>\"Forcing students to take a food they don't want on their tray has led to increased program costs, plate waste, and a decline in student participation,\" the SNA writes in a \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">statement\u003c/a>.\u003c/p>\n\u003cp>The SNA says it's asking for more flexibility, but some consumer health advocates are critical of the proposed changes. Margo Wootan of the Center for Science in the Public Interest says \"really they are asking Congress to significantly roll back standards.\"\u003c/p>\n\u003cp>\"By allowing school districts to opt out of school nutrition standards, House Republicans are opening up the floodgates to let all the old junk food back into schools, while crowding out the fruits, vegetables, and whole grains that have been gaining ground in the program,\" Wootan adds.\u003c/p>\n\u003cp>Alabama Republican Robert Aderholt, chairman of the House agriculture subcommittee, disagrees. \"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he \u003ca href=\"http://ofwlaw.files.wordpress.com/2014/05/chairman-aderholt-opening-statement-fy-2015-subcommittee-markup.pdf\">said\u003c/a> in opening remarks at a hearing Tuesday.\u003c/p>\n\u003cp>USDA has said in the past that it doesn't have the authority to grant a waiver on the standards, but today announced it could grant schools more flexibility on one of them — the \u003ca href=\"http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf\">requirement\u003c/a> to increase the amount of whole grains in pasta products.\u003c/p>\n\u003cp>Currently, half of all products served must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. By the start of the next school year, the law says schools must use only products that are whole-grain rich.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>But this year, USDA heard feedback from some schools suggesting that certain whole-grain-rich pastas were falling apart. \"Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations,\" a press \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/05/0097.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">release\u003c/a> from the department says.\u003c/p>\n\u003cp>So the USDA is offering a two-year extension for schools that can \"demonstrate significant challenges in serving whole-grain rich pastas\" to continue serving \"traditional enriched pasta products\" for up to two more years as the food industry develops better whole-grain pasta products for schools.\u003c/p>\n\u003cp>Despite the challenges, 90 percent of schools are meeting the nutrition standards established in 2012, USDA says.\u003c/p>\n\u003cp>The Alliance for a Healthier Generation, a group focused on ending childhood obesity, points to several \u003ca href=\"https://schools.healthiergeneration.org/resources__tools/success_stories/2013/01/24/688/report_from_the_field_creative_strategies_help_ensure_school_meal_success/\">success stories\u003c/a> at schools around the country — like the eight new veggie-based soups on offer at Dover High School in Delaware.\u003c/p>\n\u003cp>\"As we soon close out the school year, we should be celebrating — not rolling back — the great progress that schools have made toward implementing the USDA's school nutrition standards,\" Howell Wechsler of the alliance \u003ca href=\"https://www.healthiergeneration.org/news__events/2014/05/20/928/reaffirming_our_commitment_to_school_nutrition_standards_and_student_health\">says\u003c/a> in a statement. \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": "'Fed Up' Portrays Obese Kids as Victims in a Sugar-Coated World",
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"content": "\u003cfigure id=\"attachment_82304\" class=\"wp-caption aligncenter\" style=\"max-width: 1241px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\" alt=\"Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\" width=\"1241\" height=\"931\" class=\"size-full wp-image-82304\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313156681/fed-up-another-food-documentary-war-wades-into-the-obesity-debate\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>Just who's to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games, Happy Meals and the hamburgers in the school cafeteria.\u003c/p>\n\u003cp>A new documentary, \u003cem>Fed Up\u003c/em>, alleges it all boils down to simple substance most of us consume every day: sugar. The pushers of \"the new tobacco,\" according to the film, are the food industry and our own government.\u003c/p>\n\u003cp>With a mix of dramatic music, scary soundbites and powerful images of kids injecting insulin into their chubby tummies, \u003cem>Fed Up\u003c/em> argues the children are not to blame. For the rising number of overweight and obese kids, the mantra of \"eat less, move more\" is an impossible goal. They simply can't circumvent the onslaught of marketing that has made them into junk-food junkies, the film says.\u003c/p>\n\u003cp>\"What if our whole approach to this epidemic has been dead wrong?\" the film's narrator, TV journalist Katie Couric, says in the film's opening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hoping to do for childhood obesity what \u003cem>An Inconvenient Truth\u003c/em> did for climate change, \u003ca href=\"http://fedupmovie.com/#/page/home\">Fed Up\u003c/a> takes on the U.S. Department of Agriculture, First Lady Michelle Obama's \"Let's Move\" campaign and Big Food: Coca Cola, Nestle, Kraft, and Kellogg, to name a few. Laurie David, who produced the Oscar-winning \u003cem>An Inconvenient Truth\u003c/em>, is executive producer along with Couric; \u003ca href=\"http://www.imdb.com/name/nm3253001/\">Stephanie Soechtig\u003c/a> is the director.\u003c/p>\n\u003cp>The film sometimes resorts to hyperbole to describe the obesity epidemic and its related health costs, but the message is backed up with sobering statistics and policies that got us here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/in-the-us-childhood-obesity-is-a-heavy-burden/\">Childhood obesity rates\u003c/a> have grown exponentially in the past 30 years. And they've tracked with the huge increase in sugar added to packaged food to make it \"hyper-palatable,\" as one scientist says, during the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">low-fat craze\u003c/a> of the 1980s and 1990s.\u003c/p>\n\u003cp>All the while, the food and beverage lobby spent millions winning political battle after political battle to defend their place in the market, as Reuters \u003ca href=\"http://www.reuters.com/article/2012/04/27/us-usa-foodlobby-idUSBRE83Q0ED20120427\">reported\u003c/a> in 2012.\u003c/p>\n\u003cp>The film features scientist-doctors like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer\">Robert Lustig\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/\">David Ludwig\u003c/a>, and real food advocates like Michael Pollan, Marion Nestle and Mark Bittman. Couric also takes Agriculture Secretary Tom Vilsack to task, as well as former President Bill Clinton, for failing to combat the problem during his administration.\u003c/p>\n\u003cp>But the film's true stars are several overweight children who are trying – and failing – to lose weight. It's heartbreaking to watch as the kids tape private video diaries of their struggles, with fears of death and tears of frustration.\u003c/p>\n\u003cp>\"I want people to know that childhood obesity isn't as simple as TV and press make it seem ... and even Mrs. Obama,\" says a tearful Maggie Valentine, a 12-year-old girl who weighs more than 200 pounds. \"No matter how hard you try, it's always going to be an ongoing battle.\"\u003c/p>\n\u003cp>The food industry, which got a lashing from the film \u003cem>Food, Inc.\u003c/em>, is already fighting the message of\u003cem> Fed Up\u003c/em>, despite its still limited release.\u003c/p>\n\u003cp>The loudest cry is coming from the Grocery Manufacturers Association, which has launched a website called \u003ca href=\"http://fedupfacts.com/\">Fed Up Facts\u003c/a> that mimics the plate-and-menu graphics of the documentary's website. It claims, among other things, that childhood obesity rates have dropped by as much as 43 percent, and obesity rates overall have plateaued.\u003c/p>\n\u003cp>A spokeswoman for the Grocery Manufacturers Association, which is also the lead in \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U3TkNyg3PZg\">fighting state's GMO labeling\u003c/a> efforts, did not respond to The Salt's request for comment on the film.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.foodintegrity.org/\">Center for Food Integrity\u003c/a>, a Kansas City-based non-profit that gets funding from dairy, soybean, poultry and pork producers and companies like ConAgra, Monsanto and Tyson, is also preparing to battle the message of \u003cem>Fed Up\u003c/em>. The group's \u003ca href=\"http://www.cfiengage.com/archive/post/documentary-fed-up\">talking points and social media tips\u003c/a> urge farmers to engage in what it calls \"values-based discussions about today's food system.\"\u003c/p>\n\u003cp>Terry Fleck, executive director of the Center for Food Integrity, tells The Salt that the film errs in singling out sugar as the culprit in childhood obesity. And many companies like Nestle and General Mills are already reducing sugar in products like breakfast cereals, he says.\u003c/p>\n\u003cfigure id=\"attachment_82305\" class=\"wp-caption aligncenter\" style=\"max-width: 724px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\" alt=\"A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\" width=\"724\" height=\"543\" class=\"size-full wp-image-82305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\u003c/figcaption>\u003c/figure>\n\u003cp>\"Obesity is this reality that we are consuming more calories than we are burning off and that's easy to do in our society,\" Fleck says. \"The reality is we are a society that's busy. We want convenience foods. We drive everywhere. We don't walk like others in other cultures.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatdrinkpolitics.com/\">Michele Simon\u003c/a>, a public health lawyer who appears in \u003cem>Fed Up\u003c/em>, says it's becoming increasingly common for companies to create \"front groups\" to try to help shape the public discourse. She \u003ca href=\"http://www.centerforfoodsafety.org/files/front_groups_final_84531.pdfhttp:/www.centerforfoodsafety.org/files/front_groups_final_84531.pdf\">names\u003c/a> the Center for Food Integrity as one such group.\u003c/p>\n\u003cp>\"What's going on here is that the food industry has a credibility problem,\" Simon says. \"So they funnel their money into these front groups that can look like they're doing this with the sheen of credibility — and sometimes even scientists — that are bringing the industry messages into the public discourse.\"\u003c/p>\n\u003cp>The public discourse, Simon says, is finally questioning whether individuals are to blame when it comes to childhood obesity\u003cem>. Fed Up\u003c/em> will help that conversation, she says.\u003c/p>\n\u003cp>The film concludes with a list of the 20 companies, industry groups and politicians who refused to talk to the producers.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>. \u003c/em> \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_82304\" class=\"wp-caption aligncenter\" style=\"max-width: 1241px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-1-a2279d3cde041ad182a541f2d7f56ad295512794.jpg\" alt=\"Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\" width=\"1241\" height=\"931\" class=\"size-full wp-image-82304\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maggie Valentine, 12, is a child featured in the film Fed Up. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313156681/fed-up-another-food-documentary-war-wades-into-the-obesity-debate\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>Just who's to blame for the childhood obesity epidemic? Over the years, the finger has been pointed at parents, video games, Happy Meals and the hamburgers in the school cafeteria.\u003c/p>\n\u003cp>A new documentary, \u003cem>Fed Up\u003c/em>, alleges it all boils down to simple substance most of us consume every day: sugar. The pushers of \"the new tobacco,\" according to the film, are the food industry and our own government.\u003c/p>\n\u003cp>With a mix of dramatic music, scary soundbites and powerful images of kids injecting insulin into their chubby tummies, \u003cem>Fed Up\u003c/em> argues the children are not to blame. For the rising number of overweight and obese kids, the mantra of \"eat less, move more\" is an impossible goal. They simply can't circumvent the onslaught of marketing that has made them into junk-food junkies, the film says.\u003c/p>\n\u003cp>\"What if our whole approach to this epidemic has been dead wrong?\" the film's narrator, TV journalist Katie Couric, says in the film's opening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hoping to do for childhood obesity what \u003cem>An Inconvenient Truth\u003c/em> did for climate change, \u003ca href=\"http://fedupmovie.com/#/page/home\">Fed Up\u003c/a> takes on the U.S. Department of Agriculture, First Lady Michelle Obama's \"Let's Move\" campaign and Big Food: Coca Cola, Nestle, Kraft, and Kellogg, to name a few. Laurie David, who produced the Oscar-winning \u003cem>An Inconvenient Truth\u003c/em>, is executive producer along with Couric; \u003ca href=\"http://www.imdb.com/name/nm3253001/\">Stephanie Soechtig\u003c/a> is the director.\u003c/p>\n\u003cp>The film sometimes resorts to hyperbole to describe the obesity epidemic and its related health costs, but the message is backed up with sobering statistics and policies that got us here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/in-the-us-childhood-obesity-is-a-heavy-burden/\">Childhood obesity rates\u003c/a> have grown exponentially in the past 30 years. And they've tracked with the huge increase in sugar added to packaged food to make it \"hyper-palatable,\" as one scientist says, during the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">low-fat craze\u003c/a> of the 1980s and 1990s.\u003c/p>\n\u003cp>All the while, the food and beverage lobby spent millions winning political battle after political battle to defend their place in the market, as Reuters \u003ca href=\"http://www.reuters.com/article/2012/04/27/us-usa-foodlobby-idUSBRE83Q0ED20120427\">reported\u003c/a> in 2012.\u003c/p>\n\u003cp>The film features scientist-doctors like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer\">Robert Lustig\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/\">David Ludwig\u003c/a>, and real food advocates like Michael Pollan, Marion Nestle and Mark Bittman. Couric also takes Agriculture Secretary Tom Vilsack to task, as well as former President Bill Clinton, for failing to combat the problem during his administration.\u003c/p>\n\u003cp>But the film's true stars are several overweight children who are trying – and failing – to lose weight. It's heartbreaking to watch as the kids tape private video diaries of their struggles, with fears of death and tears of frustration.\u003c/p>\n\u003cp>\"I want people to know that childhood obesity isn't as simple as TV and press make it seem ... and even Mrs. Obama,\" says a tearful Maggie Valentine, a 12-year-old girl who weighs more than 200 pounds. \"No matter how hard you try, it's always going to be an ongoing battle.\"\u003c/p>\n\u003cp>The food industry, which got a lashing from the film \u003cem>Food, Inc.\u003c/em>, is already fighting the message of\u003cem> Fed Up\u003c/em>, despite its still limited release.\u003c/p>\n\u003cp>The loudest cry is coming from the Grocery Manufacturers Association, which has launched a website called \u003ca href=\"http://fedupfacts.com/\">Fed Up Facts\u003c/a> that mimics the plate-and-menu graphics of the documentary's website. It claims, among other things, that childhood obesity rates have dropped by as much as 43 percent, and obesity rates overall have plateaued.\u003c/p>\n\u003cp>A spokeswoman for the Grocery Manufacturers Association, which is also the lead in \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U3TkNyg3PZg\">fighting state's GMO labeling\u003c/a> efforts, did not respond to The Salt's request for comment on the film.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.foodintegrity.org/\">Center for Food Integrity\u003c/a>, a Kansas City-based non-profit that gets funding from dairy, soybean, poultry and pork producers and companies like ConAgra, Monsanto and Tyson, is also preparing to battle the message of \u003cem>Fed Up\u003c/em>. The group's \u003ca href=\"http://www.cfiengage.com/archive/post/documentary-fed-up\">talking points and social media tips\u003c/a> urge farmers to engage in what it calls \"values-based discussions about today's food system.\"\u003c/p>\n\u003cp>Terry Fleck, executive director of the Center for Food Integrity, tells The Salt that the film errs in singling out sugar as the culprit in childhood obesity. And many companies like Nestle and General Mills are already reducing sugar in products like breakfast cereals, he says.\u003c/p>\n\u003cfigure id=\"attachment_82305\" class=\"wp-caption aligncenter\" style=\"max-width: 724px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fed-up-2-21d68d916c3da23b9edd062562a3223359a6781a.jpg\" alt=\"A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\" width=\"724\" height=\"543\" class=\"size-full wp-image-82305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A list of individuals and organizations who declined to be interviewed by the filmmakers of Fed Up. Photo: Courtesy of Radius TWC\u003c/figcaption>\u003c/figure>\n\u003cp>\"Obesity is this reality that we are consuming more calories than we are burning off and that's easy to do in our society,\" Fleck says. \"The reality is we are a society that's busy. We want convenience foods. We drive everywhere. We don't walk like others in other cultures.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatdrinkpolitics.com/\">Michele Simon\u003c/a>, a public health lawyer who appears in \u003cem>Fed Up\u003c/em>, says it's becoming increasingly common for companies to create \"front groups\" to try to help shape the public discourse. She \u003ca href=\"http://www.centerforfoodsafety.org/files/front_groups_final_84531.pdfhttp:/www.centerforfoodsafety.org/files/front_groups_final_84531.pdf\">names\u003c/a> the Center for Food Integrity as one such group.\u003c/p>\n\u003cp>\"What's going on here is that the food industry has a credibility problem,\" Simon says. \"So they funnel their money into these front groups that can look like they're doing this with the sheen of credibility — and sometimes even scientists — that are bringing the industry messages into the public discourse.\"\u003c/p>\n\u003cp>The public discourse, Simon says, is finally questioning whether individuals are to blame when it comes to childhood obesity\u003cem>. Fed Up\u003c/em> will help that conversation, she says.\u003c/p>\n\u003cp>The film concludes with a list of the 20 companies, industry groups and politicians who refused to talk to the producers.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>. \u003c/em> \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": "Open Secret's Radiance Cuisine: Food + Kirtan to Recharge Body, Mind and Spirit",
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"content": "\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81996,81995,81994\"]\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82039,82010,82001\"]\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82009,82002,82037\"]\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n[youtube //www.youtube.com/watch?v=dRAqvpZ4Xm4?start=392&version=3]\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n[youtube //www.youtube.com/watch?v=vpRIJYXh9TA]\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n\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/dRAqvpZ4Xm4?start=392'\n title='//www.youtube.com/embed/dRAqvpZ4Xm4?start=392'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n\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/vpRIJYXh9TA'\n title='//www.youtube.com/embed/vpRIJYXh9TA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_82164\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\" alt=\"McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\" width=\"1120\" height=\"745\" class=\"size-full wp-image-82164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140514_atc_how_big_food_plied_dieticians_and_nutritionists_at_their_meeting.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Resveratrol May Not Be The Elixir In Red Wine And Chocolate",
"title": "Resveratrol May Not Be The Elixir In Red Wine And Chocolate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82047\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\" alt=\"There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\" width=\"1678\" height=\"944\" class=\"size-full wp-image-82047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>If you've come to treat that daily glass of wine as your fountain of youth, it may be time to reconsider.\u003c/p>\n\u003cp>The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one. Scientists first \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6423961\">hinted\u003c/a> at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants. They noticed that the mice lived as long as obese mice that didn't get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.\u003c/p>\n\u003cp>Soon, resveratrol became the darling trait of superfoods like berries and chocolate. Dr. Oz \u003ca href=\"http://www.oprah.com/health/Dr-Ozs-Ultimate-Anti-Aging-Checklist\">put\u003c/a> resveratrol-rich foods on his \"Ultimate Anti-Aging Checklist.\"\u003c/p>\n\u003cp>But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1868537\">study\u003c/a> published Monday in \u003cem>JAMA Internal Medicine\u003c/em>, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinsmedicine.org/wilmer/employees/cvs/Semba.html\">Richard Semba\u003c/a>, of Johns Hopkins University's School of Medicine, led the study of 783 elderly adults from Tuscany's Chianti region, famed for its vineyards of Sangiovese. \u003c/p>\n\u003cp>First, the scientists analyzed samples of each participant's urine, which Semba calls \"the best method [for tracking dietary resveratrol]. It's the gold standard.\" Then, the researchers followed the 65-and-older men and women for the next nine years. What happened in that time suggests that the hype over resveratrol might be unfounded.\u003c/p>\n\u003cp>Thirty-four percent of the participants died — which was expected, since they were advanced in age. The thing is, urinary resveratrol levels in those who lived through the study were no higher or lower than those of the men and women who died before its conclusion. Nor did resveratrol levels appear to reduce the development of cancer or cardiovascular disease, which afflicted some participants who were free of the ailments when the research began.\u003c/p>\n\u003cp>The authors' conclusion? The resveratrol in our food has no measurable impact on our health.\u003c/p>\n\u003cp>But there's still a lingering question about whether consuming resveratrol in much higher doses might do us some good.\u003cbr>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">David Sinclair\u003c/a>, with Harvard Medical School's department of genetics, is the author of the 2006 paper in \u003cem>Nature\u003c/em> that found that obese mice given high doses of resveratrol lived longer than overweight mice fed a diet without it.\u003c/p>\n\u003cp>Sinclair's findings also spurred interest in pharmaceutical development of resveratrol. He co-founded Sirtris Pharmaceuticals, a company that dabbled with a resveratrol drug before \u003ca href=\"http://www.xconomy.com/boston/2013/03/12/glaxosmithkline-shuts-down-sirtris-five-years-after-720m-buyout/\">it was shuttered\u003c/a> in 2013. Sales of resveratrol supplements in the U.S., meanwhile, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1550413112003993\">have grown\u003c/a> to more than $30 million annually.\u003c/p>\n\u003cp>Sinclair \u003ca href=\"http://www.npr.org/2013/03/08/173821482/can-the-anti-aging-secret-be-found-in-red-wine\">maintains\u003c/a> that there may be benefits to consuming high doses of the compound. Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far. He tells The Salt that for mice and humans to see clinical effects, they'd have to consume 100 to 1,000 times the amount of resveratrol the Italians in the \u003cem>JAMA\u003c/em> study were getting, which came mostly from wine.\u003c/p>\n\u003cp>And about those resveratrol supplements? \"The evidence of supplements providing benefits is not conclusive,\" says Semba.\u003c/p>\n\u003cp>But you may as well keep drinking your favorite Zinfandel, Merlot or Sangiovese. Moderate alcohol consumption \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156629783/nightly-glass-of-wine-may-protect-boomer-womens-bones\">may prevent\u003c/a> bone loss in older women. And Semba tells The Salt there are more than three-dozen polyphenols besides resveratrol in red wine that could be beneficial.\u003c/p>\n\u003cp>\"These polyphenols might be working in concert with each other,\" Semba says. \"It was just a leap of faith to assume it was resveratrol [having the health benefits]. It was an oversimplification.\"\u003c/p>\n\u003cp>You can also hold on to the chocolate: There's still pretty strong evidence that it may be good for the heart and waistline. We can thank \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">our gut microbes\u003c/a> for that. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Red wine and chocolate may be good for you, but it's likely not from the resveratrol. A study finds that the antioxidant had no influence on longevity, cancer, heart disease or inflammation levels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82047\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\" alt=\"There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\" width=\"1678\" height=\"944\" class=\"size-full wp-image-82047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>If you've come to treat that daily glass of wine as your fountain of youth, it may be time to reconsider.\u003c/p>\n\u003cp>The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one. Scientists first \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6423961\">hinted\u003c/a> at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants. They noticed that the mice lived as long as obese mice that didn't get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.\u003c/p>\n\u003cp>Soon, resveratrol became the darling trait of superfoods like berries and chocolate. Dr. Oz \u003ca href=\"http://www.oprah.com/health/Dr-Ozs-Ultimate-Anti-Aging-Checklist\">put\u003c/a> resveratrol-rich foods on his \"Ultimate Anti-Aging Checklist.\"\u003c/p>\n\u003cp>But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1868537\">study\u003c/a> published Monday in \u003cem>JAMA Internal Medicine\u003c/em>, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinsmedicine.org/wilmer/employees/cvs/Semba.html\">Richard Semba\u003c/a>, of Johns Hopkins University's School of Medicine, led the study of 783 elderly adults from Tuscany's Chianti region, famed for its vineyards of Sangiovese. \u003c/p>\n\u003cp>First, the scientists analyzed samples of each participant's urine, which Semba calls \"the best method [for tracking dietary resveratrol]. It's the gold standard.\" Then, the researchers followed the 65-and-older men and women for the next nine years. What happened in that time suggests that the hype over resveratrol might be unfounded.\u003c/p>\n\u003cp>Thirty-four percent of the participants died — which was expected, since they were advanced in age. The thing is, urinary resveratrol levels in those who lived through the study were no higher or lower than those of the men and women who died before its conclusion. Nor did resveratrol levels appear to reduce the development of cancer or cardiovascular disease, which afflicted some participants who were free of the ailments when the research began.\u003c/p>\n\u003cp>The authors' conclusion? The resveratrol in our food has no measurable impact on our health.\u003c/p>\n\u003cp>But there's still a lingering question about whether consuming resveratrol in much higher doses might do us some good.\u003cbr>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">David Sinclair\u003c/a>, with Harvard Medical School's department of genetics, is the author of the 2006 paper in \u003cem>Nature\u003c/em> that found that obese mice given high doses of resveratrol lived longer than overweight mice fed a diet without it.\u003c/p>\n\u003cp>Sinclair's findings also spurred interest in pharmaceutical development of resveratrol. He co-founded Sirtris Pharmaceuticals, a company that dabbled with a resveratrol drug before \u003ca href=\"http://www.xconomy.com/boston/2013/03/12/glaxosmithkline-shuts-down-sirtris-five-years-after-720m-buyout/\">it was shuttered\u003c/a> in 2013. Sales of resveratrol supplements in the U.S., meanwhile, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1550413112003993\">have grown\u003c/a> to more than $30 million annually.\u003c/p>\n\u003cp>Sinclair \u003ca href=\"http://www.npr.org/2013/03/08/173821482/can-the-anti-aging-secret-be-found-in-red-wine\">maintains\u003c/a> that there may be benefits to consuming high doses of the compound. Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far. He tells The Salt that for mice and humans to see clinical effects, they'd have to consume 100 to 1,000 times the amount of resveratrol the Italians in the \u003cem>JAMA\u003c/em> study were getting, which came mostly from wine.\u003c/p>\n\u003cp>And about those resveratrol supplements? \"The evidence of supplements providing benefits is not conclusive,\" says Semba.\u003c/p>\n\u003cp>But you may as well keep drinking your favorite Zinfandel, Merlot or Sangiovese. Moderate alcohol consumption \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156629783/nightly-glass-of-wine-may-protect-boomer-womens-bones\">may prevent\u003c/a> bone loss in older women. And Semba tells The Salt there are more than three-dozen polyphenols besides resveratrol in red wine that could be beneficial.\u003c/p>\n\u003cp>\"These polyphenols might be working in concert with each other,\" Semba says. \"It was just a leap of faith to assume it was resveratrol [having the health benefits]. It was an oversimplification.\"\u003c/p>\n\u003cp>You can also hold on to the chocolate: There's still pretty strong evidence that it may be good for the heart and waistline. We can thank \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">our gut microbes\u003c/a> for that. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Less Nutritious Grains May Be In Our Future",
"title": "Less Nutritious Grains May Be In Our Future",
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"content": "\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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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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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"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/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"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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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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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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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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