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"disqusTitle": "No More Bromine: Coke, Pepsi Drop Controversial Ingredient ",
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"content": "\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \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": "Chemistry is complicated; that includes ingredients in artificially flavored fizzy drinks. Soda makers bowed to pressure to drop brominated vegetable oil, but its safety hasn't been very well studied.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \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": "Deadly Virus Sparks French Ban On Live Pigs From U.S.",
"title": "Deadly Virus Sparks French Ban On Live Pigs From U.S.",
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"content": "\u003cfigure id=\"attachment_81331\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\" alt=\"France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\" width=\"1673\" height=\"941\" class=\"size-full wp-image-81331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s\">The Two-Way at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>France has banned imports of live pigs and related products from the U.S. and other countries in an attempt to keep a deadly virus that has killed millions of piglets in North America and Asia from spreading. The Porcine Epidemic Diarrhea Virus has spread rapidly since the first U.S. case was reported last year.\u003c/p>\n\u003cp>The virus has killed pigs in at least 25 U.S. states and parts of Canada. As WBUR's \u003ca href=\"http://hereandnow.wbur.org/2014/03/21/deadly-pig-virus\">Here & Now\u003c/a> reported in March, \"The U.S. Department of Agriculture lowered its pork projections for this year, and hog prices recently reached a record high.\"\u003c/p>\n\u003cp>France's ban, which covers pigs and products from the U.S., Canada, Mexico, and Japan, goes into effect Saturday. From Paris, NPR's Eleanor Beardsley reports for our Newscast unit:\u003c/p>\n\u003cblockquote>\n\u003cp>\"France is the first E.U. country to restrict imports of U.S. pig products. The ban aims to contain the spread of Porcine Epidemic Diarrhea Virus.\u003c/p>\n\u003cp>\"The disease was first identified in the United States almost a year ago, and has killed around 7 million young pigs. As a result, hog supplies are down, causing prices to soar. Agriculture officials suspect that animal feed has been a factor in transmitting the disease in the U.S.\u003c/p>\n\u003cp>\"In France, the focus is on imports of live pigs and feed containing byproducts, such as plasma from pig blood. The French ban does not include pork for human consumption, because the disease does not pose any danger to humans.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The French government says only a small number of live pigs are imported from the U.S. and Canada, according to \u003ca href=\"http://www.lepoint.fr/economie/la-france-interdit-l-importation-de-cochons-americains-et-leurs-semences-02-05-2014-1818596_28.php\">Le Point\u003c/a>. The ban's main target is pig feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As \u003ca href=\"http://www.bbc.com/news/science-environment-27256466\">the BBC\u003c/a> reports, some suspect pig feed of playing a role in spreading the virus. The news agency says efforts to combat it have been complicated by \"the use of dried pig blood in feedstuffs that are given to weaned piglets.\"\u003c/p>\n\u003cp>Fallout from the virus has sparked outrage and controversy in the U.S. — particularly after a video emerged in February that showed what the Humane Society called a \"piglet smoothie\" made from infected animals being fed to sows at a farm in Kentucky.\u003c/p>\n\u003cp>As NPR's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\">The Salt\u003c/a> reported, \"Hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\"\u003c/p>\n\u003cp>The PED virus is extremely potent and hard to contain. Here's how Amy Mayer of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/265706146/pig-virus-continues-to-spread-raising-fears-of-pricier-bacon\">Harvest Public Media\u003c/a> described it in January:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Since its arrival, PED has been spreading relentlessly, not unlike how a cold can rip through a preschool classroom even if kids are required to wash their hands. PED spreads within barns and from farm to farm, even when strict biosecurity measures — hand-washing for livestock workers — are in place. That's because it can survive in tiny bits of manure that travel on boots or trucks.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>According to \u003ca href=\"http://www.reuters.com/article/2014/05/02/us-france-pork-idUSKBN0DI1CH20140502\">Reuters\u003c/a>, \"China, the world's No. 1 pork consumer, and Japan have already imposed 'temporary restrictions' on U.S. pig imports until their ministries reach deals with the United States on testing animals, a trade group said.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81331\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pig_virus_wide-85820a7ec59e57aa06c58656c7e298c3cb594874.jpg\" alt=\"France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\" width=\"1673\" height=\"941\" class=\"size-full wp-image-81331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France has banned imports of live pigs and other products from the U.S. to keep out a virus that has killed more than 4 million pigs in the U.S. Here, young pigs look out of a pen at a North Dakota hog farm in a 2005 file photo. Photo: Will Kincaid/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/03/309281668/deadly-virus-sparks-french-ban-on-live-pigs-from-u-s\">The Two-Way at NPR Food\u003c/a> (5/3/14)\u003c/p>\n\u003cp>France has banned imports of live pigs and related products from the U.S. and other countries in an attempt to keep a deadly virus that has killed millions of piglets in North America and Asia from spreading. The Porcine Epidemic Diarrhea Virus has spread rapidly since the first U.S. case was reported last year.\u003c/p>\n\u003cp>The virus has killed pigs in at least 25 U.S. states and parts of Canada. As WBUR's \u003ca href=\"http://hereandnow.wbur.org/2014/03/21/deadly-pig-virus\">Here & Now\u003c/a> reported in March, \"The U.S. Department of Agriculture lowered its pork projections for this year, and hog prices recently reached a record high.\"\u003c/p>\n\u003cp>France's ban, which covers pigs and products from the U.S., Canada, Mexico, and Japan, goes into effect Saturday. From Paris, NPR's Eleanor Beardsley reports for our Newscast unit:\u003c/p>\n\u003cblockquote>\n\u003cp>\"France is the first E.U. country to restrict imports of U.S. pig products. The ban aims to contain the spread of Porcine Epidemic Diarrhea Virus.\u003c/p>\n\u003cp>\"The disease was first identified in the United States almost a year ago, and has killed around 7 million young pigs. As a result, hog supplies are down, causing prices to soar. Agriculture officials suspect that animal feed has been a factor in transmitting the disease in the U.S.\u003c/p>\n\u003cp>\"In France, the focus is on imports of live pigs and feed containing byproducts, such as plasma from pig blood. The French ban does not include pork for human consumption, because the disease does not pose any danger to humans.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The French government says only a small number of live pigs are imported from the U.S. and Canada, according to \u003ca href=\"http://www.lepoint.fr/economie/la-france-interdit-l-importation-de-cochons-americains-et-leurs-semences-02-05-2014-1818596_28.php\">Le Point\u003c/a>. The ban's main target is pig feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As \u003ca href=\"http://www.bbc.com/news/science-environment-27256466\">the BBC\u003c/a> reports, some suspect pig feed of playing a role in spreading the virus. The news agency says efforts to combat it have been complicated by \"the use of dried pig blood in feedstuffs that are given to weaned piglets.\"\u003c/p>\n\u003cp>Fallout from the virus has sparked outrage and controversy in the U.S. — particularly after a video emerged in February that showed what the Humane Society called a \"piglet smoothie\" made from infected animals being fed to sows at a farm in Kentucky.\u003c/p>\n\u003cp>As NPR's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\">The Salt\u003c/a> reported, \"Hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\"\u003c/p>\n\u003cp>The PED virus is extremely potent and hard to contain. Here's how Amy Mayer of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/265706146/pig-virus-continues-to-spread-raising-fears-of-pricier-bacon\">Harvest Public Media\u003c/a> described it in January:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Since its arrival, PED has been spreading relentlessly, not unlike how a cold can rip through a preschool classroom even if kids are required to wash their hands. PED spreads within barns and from farm to farm, even when strict biosecurity measures — hand-washing for livestock workers — are in place. That's because it can survive in tiny bits of manure that travel on boots or trucks.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>According to \u003ca href=\"http://www.reuters.com/article/2014/05/02/us-france-pork-idUSKBN0DI1CH20140502\">Reuters\u003c/a>, \"China, the world's No. 1 pork consumer, and Japan have already imposed 'temporary restrictions' on U.S. pig imports until their ministries reach deals with the United States on testing animals, a trade group said.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World",
"title": "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mom's Diet Right Before Pregnancy Can Alter Baby's Genes",
"title": "Mom's Diet Right Before Pregnancy Can Alter Baby's Genes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81062\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/72362257_wide-a620920319aa8dab3f3f831eea9b152d343dc70f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/72362257_wide-a620920319aa8dab3f3f831eea9b152d343dc70f.jpg\" alt=\"Even before you were a twinkle in your mom's eye, what she ate — and didn't eat enough of — may have helped shape you. Photo: George Marks/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-81062\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even before you were a twinkle in your mom's eye, what she ate — and didn't eat enough of — may have helped shape you. Photo: George Marks/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/health/2014/04/29/307787984/moms-diet-right-before-pregnancy-can-alter-babys-genes\">Shots at NPR Health\u003c/a> (4/29/14)\u003c/p>\n\u003cp>Pregnant women have heard it time and time again: What you eat during those nine months can have long-term effects on your child's health.\u003c/p>\n\u003cp>Heck, one study even \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">found\u003c/a> that when pregnant women eat a diverse diet, the resulting babies are less picky in the foods they choose.\u003c/p>\n\u003cp>So what about mom's eating habits before she even knows she's pregnant?\u003c/p>\n\u003cp>Nutritional deficiencies right at the time of conception can alter a baby's genes permanently, scientists at the London School of Hygiene and Tropical Medicine \u003ca href=\"http://dx.doi.org/10.1038/ncomms4746\">report\u003c/a> Tuesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study, published in \u003cem>Nature Communications\u003c/em>, is the first to show that an environmental factor during the first few days of development can change DNA long term.\u003c/p>\n\u003cp>The researchers didn't look at how these genetic changes affect overall fetal development or the baby's health later in life. And they analyzed only six genes.\u003c/p>\n\u003cp>But there's growing \u003ca href=\"http://www.npr.org/blogs/health/2013/09/23/224387744/how-a-pregnant-womans-choices-could-shape-a-childs-health\">evidence\u003c/a> from other studies that similar types of genetic changes may help determine a child's risk for some diseases, including diabetes, mental disorders and autism.\u003c/p>\n\u003cp>\"Can diet affect other genes? What's the biological impact of those [DNA] modifications? At the moment we don't know the answer to those questions,\" says nutritionist \u003ca href=\"http://www.lshtm.ac.uk/aboutus/people/prentice.andrew\">Andrew Prentice\u003c/a>, who contributed to the study. \"But subsequent research we have — and haven't [yet] published — says it does matter.\"\u003c/p>\n\u003cp>Now we're not talking about altering the DNA code itself — you know, the building blocks of genes, the \u003ca href=\"http://www.nature.com/scitable/content/the-four-bases-atcg-6491969\">ATGCs\u003c/a>? Rather, Prentice says the dietary effects he and his team have found seem to be changing whether genes are turned on or off in that earliest stage of embryonic development.\u003c/p>\n\u003cp>This on-and-off switch is controlled by decorating the DNA with a special tag, called \u003ca href=\"http://www.nature.com/scitable/topicpage/the-role-of-methylation-in-gene-expression-1070\">methylation\u003c/a>. How much the six genes got tagged in the developing embryo depended on the levels of a few micronutrients in the mom's blood at the time of conception, Prentice and his team found.\u003c/p>\n\u003cp>The team examined several B vitamins and nutrients associated with them. They couldn't pinpoint exactly which ones were most important. But in general, when several of these nutrients, including vitamin B2, were at lower levels in mom's blood, the six genes had less methylation.\u003c/p>\n\u003cp>\"The vitamin levels [in all the women] weren't way out of the normal range either,\" Prentice says. \"If you took the blood to your doctor, he would say they were normal.\"\u003c/p>\n\u003cp>The team also found a link between the DNA methylation and mom's body mass index at the time of conception. The heavier the mother, the less methylation.\u003c/p>\n\u003cp>And again, none of the moms were obese. \"There were no overweight women in this group,\" Prentice says. \"Even then, we found a strong link between the mother's BMI and methylation patterns.\"\u003c/p>\n\u003cp>For years, scientists have observed a similar phenomenon in mice: Diet and weight, at the time of conception, alter a baby's DNA methylation.\u003c/p>\n\u003cp>To check for the effect in people, Prentice and his team turned to women in \u003ca href=\"https://www.cia.gov/library/publications/the-world-factbook/geos/ga.html\">Gambia\u003c/a>. Families there rely on their gardens for most of their food, he says, \"so the weather patterns completely change the foods eaten throughout the year.\" In the rainy season, residents get fewer calories but more nutrient-rich vegetables. In the dry season, they have more calories but dishes are less vitamin-packed.\u003c/p>\n\u003cp>\"I think the study is great,\" says Duke University's \u003ca href=\"http://www.genome.duke.edu/directory/faculty/murphy/\">Susan Murphy\u003c/a>, who wasn't involved in the work. \"We've hypothesized that this time right around conception is a critical period. It's pretty exciting to see it.\"\u003c/p>\n\u003cp>Although the team only looked at six genes, Murphy says she thinks the effect shown in these stretches of DNA could reflect what's happening throughout the genome. \"They could be the canary in the coal mine,\" she 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81062\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/72362257_wide-a620920319aa8dab3f3f831eea9b152d343dc70f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/72362257_wide-a620920319aa8dab3f3f831eea9b152d343dc70f.jpg\" alt=\"Even before you were a twinkle in your mom's eye, what she ate — and didn't eat enough of — may have helped shape you. Photo: George Marks/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-81062\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even before you were a twinkle in your mom's eye, what she ate — and didn't eat enough of — may have helped shape you. Photo: George Marks/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/health/2014/04/29/307787984/moms-diet-right-before-pregnancy-can-alter-babys-genes\">Shots at NPR Health\u003c/a> (4/29/14)\u003c/p>\n\u003cp>Pregnant women have heard it time and time again: What you eat during those nine months can have long-term effects on your child's health.\u003c/p>\n\u003cp>Heck, one study even \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">found\u003c/a> that when pregnant women eat a diverse diet, the resulting babies are less picky in the foods they choose.\u003c/p>\n\u003cp>So what about mom's eating habits before she even knows she's pregnant?\u003c/p>\n\u003cp>Nutritional deficiencies right at the time of conception can alter a baby's genes permanently, scientists at the London School of Hygiene and Tropical Medicine \u003ca href=\"http://dx.doi.org/10.1038/ncomms4746\">report\u003c/a> Tuesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study, published in \u003cem>Nature Communications\u003c/em>, is the first to show that an environmental factor during the first few days of development can change DNA long term.\u003c/p>\n\u003cp>The researchers didn't look at how these genetic changes affect overall fetal development or the baby's health later in life. And they analyzed only six genes.\u003c/p>\n\u003cp>But there's growing \u003ca href=\"http://www.npr.org/blogs/health/2013/09/23/224387744/how-a-pregnant-womans-choices-could-shape-a-childs-health\">evidence\u003c/a> from other studies that similar types of genetic changes may help determine a child's risk for some diseases, including diabetes, mental disorders and autism.\u003c/p>\n\u003cp>\"Can diet affect other genes? What's the biological impact of those [DNA] modifications? At the moment we don't know the answer to those questions,\" says nutritionist \u003ca href=\"http://www.lshtm.ac.uk/aboutus/people/prentice.andrew\">Andrew Prentice\u003c/a>, who contributed to the study. \"But subsequent research we have — and haven't [yet] published — says it does matter.\"\u003c/p>\n\u003cp>Now we're not talking about altering the DNA code itself — you know, the building blocks of genes, the \u003ca href=\"http://www.nature.com/scitable/content/the-four-bases-atcg-6491969\">ATGCs\u003c/a>? Rather, Prentice says the dietary effects he and his team have found seem to be changing whether genes are turned on or off in that earliest stage of embryonic development.\u003c/p>\n\u003cp>This on-and-off switch is controlled by decorating the DNA with a special tag, called \u003ca href=\"http://www.nature.com/scitable/topicpage/the-role-of-methylation-in-gene-expression-1070\">methylation\u003c/a>. How much the six genes got tagged in the developing embryo depended on the levels of a few micronutrients in the mom's blood at the time of conception, Prentice and his team found.\u003c/p>\n\u003cp>The team examined several B vitamins and nutrients associated with them. They couldn't pinpoint exactly which ones were most important. But in general, when several of these nutrients, including vitamin B2, were at lower levels in mom's blood, the six genes had less methylation.\u003c/p>\n\u003cp>\"The vitamin levels [in all the women] weren't way out of the normal range either,\" Prentice says. \"If you took the blood to your doctor, he would say they were normal.\"\u003c/p>\n\u003cp>The team also found a link between the DNA methylation and mom's body mass index at the time of conception. The heavier the mother, the less methylation.\u003c/p>\n\u003cp>And again, none of the moms were obese. \"There were no overweight women in this group,\" Prentice says. \"Even then, we found a strong link between the mother's BMI and methylation patterns.\"\u003c/p>\n\u003cp>For years, scientists have observed a similar phenomenon in mice: Diet and weight, at the time of conception, alter a baby's DNA methylation.\u003c/p>\n\u003cp>To check for the effect in people, Prentice and his team turned to women in \u003ca href=\"https://www.cia.gov/library/publications/the-world-factbook/geos/ga.html\">Gambia\u003c/a>. Families there rely on their gardens for most of their food, he says, \"so the weather patterns completely change the foods eaten throughout the year.\" In the rainy season, residents get fewer calories but more nutrient-rich vegetables. In the dry season, they have more calories but dishes are less vitamin-packed.\u003c/p>\n\u003cp>\"I think the study is great,\" says Duke University's \u003ca href=\"http://www.genome.duke.edu/directory/faculty/murphy/\">Susan Murphy\u003c/a>, who wasn't involved in the work. \"We've hypothesized that this time right around conception is a critical period. It's pretty exciting to see it.\"\u003c/p>\n\u003cp>Although the team only looked at six genes, Murphy says she thinks the effect shown in these stretches of DNA could reflect what's happening throughout the genome. \"They could be the canary in the coal mine,\" she 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": "Bracing For A Battle, Vermont Passes GMO Labeling Bill",
"title": "Bracing For A Battle, Vermont Passes GMO Labeling Bill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80876\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\" alt=\"A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay and Jeremy Bernfeld, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">The Salt at NPR Food\u003c/a> (4/24/14) \u003c/p>\n\u003cp>The Green Mountain State is poised to become the first to require food companies to label products containing genetically modified ingredients.\u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin \u003ca href=\"https://twitter.com/GovPeterShumlin/status/459048438618148864\">tweeted\u003c/a> he will sign a bill state lawmakers passed Wednesday mandating that foods with GMOs be labeled as having been produced with \"genetic engineering.\" The bill would also make it illegal for foods with GMOs to be labeled \"all natural\" or \"natural.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>The Leg. has spoken: \u003ca href=\"https://twitter.com/search?q=%23Vt&src=hash\">#Vt\u003c/a>'ers deserve to know what is in their food. I agree and look forward to signing the \u003ca href=\"https://twitter.com/search?q=%23GMO&src=hash\">#GMO\u003c/a> labeling bill into law.\u003c/p>\n\u003cp>— Peter Shumlin (@GovPeterShumlin) \u003ca href=\"https://twitter.com/GovPeterShumlin/statuses/459048438618148864\">April 23, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.\u003c/p>\n\u003cp>Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers.\u003c/p>\n\u003cp>But recently, they changed their tune a bit. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/06/food-industry-groups-say-theyll-label-gmos-on-their-terms/\">reported\u003c/a> in February, a food industry coalition representing farmers, seed companies and other food producers who rely heavily on GMO ingredients said they support voluntary labeling standards. And they asked the Food and Drug Administration to outline what they might look like.\u003c/p>\n\u003cp>The Grocery Manufacturers Association, which led that coalition, responded sternly to the passage of the Vermont bill. \"It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,\" the association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/vermont-gmo-labeling-bill-critically-flawed-and-bad-for-consumers/\">said\u003c/a> in a statement.\u003c/p>\n\u003cp>The state attorney general, Bill Sorrell, is anticipating a legal challenge.\u003c/p>\n\u003cp>\"I'll be very surprised if we are not sued if the legislature goes ahead and enacts a mandatory GMO labeling statute,\" Sorrell \u003ca href=\"http://digital.vpr.net/post/sorrell-braces-lawsuit-if-gmo-bill-becomes-law\">told\u003c/a> Vermont Public Radio on April 14. \"A lot of people might not realize that this is arguably a free speech issue.\"\u003c/p>\n\u003cp>In anticipation of a legal battle, state lawmakers included in the bill a fund for legal defense.\u003c/p>\n\u003cp>Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.\u003c/p>\n\u003cp>Once a rather niche issue, there are signs now that concerns about GMOs have gone mainstream: Federal lawmakers are weighing in.\u003c/p>\n\u003cp>Rep. Mike Pompeo, R-Kan., recently introduced a bill that would \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U1hf2PldVsI\">create a federal voluntary GMO labeling plan\u003c/a>, but it would also outlaw state rules like Vermont's that require GMO labels.\u003c/p>\n\u003cp>Labeling advocates lamented the failure of 2013 ballot initiatives to require labeling in California and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243523116/washington-state-says-no-to-gmo-labels\">Washington state\u003c/a>, but they welcomed the news from Vermont.\u003c/p>\n\u003cp>\"This is a huge victory for consumers across the country ... Vermont's law will establish a precedent that other states are sure to follow,\" Gary Hirshberg, chairman of Stonyfield Organic and the Just Label It campaign, said in a statement.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/content/vermont-set-require-gmo-labeling#.U1lCQqJnDLM\">Jeremy Bernfeld\u003c/a> is a reporter for Harvest Public Media.\u003c/em> \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": "The Green Mountain State is poised to become the first to require GMO labeling. But a federal lawmaker recently introduced a bill that would outlaw state rules like Vermont's.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80876\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\" alt=\"A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay and Jeremy Bernfeld, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">The Salt at NPR Food\u003c/a> (4/24/14) \u003c/p>\n\u003cp>The Green Mountain State is poised to become the first to require food companies to label products containing genetically modified ingredients.\u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin \u003ca href=\"https://twitter.com/GovPeterShumlin/status/459048438618148864\">tweeted\u003c/a> he will sign a bill state lawmakers passed Wednesday mandating that foods with GMOs be labeled as having been produced with \"genetic engineering.\" The bill would also make it illegal for foods with GMOs to be labeled \"all natural\" or \"natural.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>The Leg. has spoken: \u003ca href=\"https://twitter.com/search?q=%23Vt&src=hash\">#Vt\u003c/a>'ers deserve to know what is in their food. I agree and look forward to signing the \u003ca href=\"https://twitter.com/search?q=%23GMO&src=hash\">#GMO\u003c/a> labeling bill into law.\u003c/p>\n\u003cp>— Peter Shumlin (@GovPeterShumlin) \u003ca href=\"https://twitter.com/GovPeterShumlin/statuses/459048438618148864\">April 23, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.\u003c/p>\n\u003cp>Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers.\u003c/p>\n\u003cp>But recently, they changed their tune a bit. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/06/food-industry-groups-say-theyll-label-gmos-on-their-terms/\">reported\u003c/a> in February, a food industry coalition representing farmers, seed companies and other food producers who rely heavily on GMO ingredients said they support voluntary labeling standards. And they asked the Food and Drug Administration to outline what they might look like.\u003c/p>\n\u003cp>The Grocery Manufacturers Association, which led that coalition, responded sternly to the passage of the Vermont bill. \"It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,\" the association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/vermont-gmo-labeling-bill-critically-flawed-and-bad-for-consumers/\">said\u003c/a> in a statement.\u003c/p>\n\u003cp>The state attorney general, Bill Sorrell, is anticipating a legal challenge.\u003c/p>\n\u003cp>\"I'll be very surprised if we are not sued if the legislature goes ahead and enacts a mandatory GMO labeling statute,\" Sorrell \u003ca href=\"http://digital.vpr.net/post/sorrell-braces-lawsuit-if-gmo-bill-becomes-law\">told\u003c/a> Vermont Public Radio on April 14. \"A lot of people might not realize that this is arguably a free speech issue.\"\u003c/p>\n\u003cp>In anticipation of a legal battle, state lawmakers included in the bill a fund for legal defense.\u003c/p>\n\u003cp>Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.\u003c/p>\n\u003cp>Once a rather niche issue, there are signs now that concerns about GMOs have gone mainstream: Federal lawmakers are weighing in.\u003c/p>\n\u003cp>Rep. Mike Pompeo, R-Kan., recently introduced a bill that would \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U1hf2PldVsI\">create a federal voluntary GMO labeling plan\u003c/a>, but it would also outlaw state rules like Vermont's that require GMO labels.\u003c/p>\n\u003cp>Labeling advocates lamented the failure of 2013 ballot initiatives to require labeling in California and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243523116/washington-state-says-no-to-gmo-labels\">Washington state\u003c/a>, but they welcomed the news from Vermont.\u003c/p>\n\u003cp>\"This is a huge victory for consumers across the country ... Vermont's law will establish a precedent that other states are sure to follow,\" Gary Hirshberg, chairman of Stonyfield Organic and the Just Label It campaign, said in a statement.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/content/vermont-set-require-gmo-labeling#.U1lCQqJnDLM\">Jeremy Bernfeld\u003c/a> is a reporter for Harvest Public Media.\u003c/em> \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": "Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange",
"title": "Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80541\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\" alt=\"Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/16/303215873/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange\">The Salt at NPR Food\u003c/a> (4/16/14)\u003c/p>\n\u003cp>There's something unsettling — freakish, even — about Lawrie Brown's photos of everyday meals.\u003c/p>\n\u003cp>In one photo, the California-based photographer has placed a shockingly blue raw chicken atop a bed of rice and peas. In another, pink cereal puffs float in a sea of yellow milk. And Brown slathers three hefty scoops of green ice cream with purple fudge in a third, with blood-red cherries as garnish. Other photos in her \"\u003ca href=\"http://lawriebrown.com/foodpage.html\">Colored Food Series\u003c/a>\" feature green corn, blue crackers and green spaghetti.\u003c/p>\n\u003cp>These dishes are familiar, but their natural colors have been swapped for bizarre tones. Instead of roast chicken food porn, Brown gives us an unappetizing, alien-looking chicken. And the pure white we're so used to seeing in the cereal bowl has been replaced with a sort of yellow goop.\u003c/p>\n\u003cfigure id=\"attachment_80542\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\" alt=\"Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of Laurie Brown\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of these colors, like the blue on the chicken and the \u003ca href=\"http://lawriebrown.com/yellowbutter.html\">green on the corn\u003c/a>, are latex paint. But the pink cereal, the green ice cream and the \u003ca href=\"http://lawriebrown.com/orangecheese.html\">vibrant block of cheddar cheese\u003c/a> were sold in those eye-popping colors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brown says the project came about as she started hearing about food additives, and the more she learned the more fascinated – and repulsed – she grew. \"It got to the point where I didn't think I could make a good purchase at the grocery store,\" she says.\u003c/p>\n\u003cp>Health advocacy groups \u003ca href=\"https://www.cspinet.org/fooddyes/Food-Dyes-Fact-Sheet.pdf\">say\u003c/a> there's mounting scientific evidence linking artificial food dyes to behavioral issues in children. The Food and Drug Administration \u003ca href=\"http://www.npr.org/2011/03/30/134962888/fda-probes-link-between-food-dyes-kids-behavior\">is currently\u003c/a> probing that link.\u003c/p>\n\u003cp>To help people become more aware of food dyes, Brown got out her camera, bought some paint and looked for food that was conspicuously dyed, along with tableware to create a typical American table setting. \"As far as the colors, I wanted something kind of whimsical and colorful and bright, and sort of a contradiction to what was going on in the background,\" Brown tells The Salt.\u003c/p>\n\u003cp>While the painted hues in Brown's images are intense, they're not that far off from the colors in the products we see every day in the grocery store. Just think of the blue M&M's and energy drinks and the yellow Skittles.\u003c/p>\n\u003cp>But making food more \"fun\" isn't the only reason for the preponderance of artificial dyes in processed food. We actually taste food first with our eyes, says \u003ca href=\"http://www.futureoffood.ox.ac.uk/people/charles-spence\">Charles Spence\u003c/a>, an experimental psychologist specializing in the perception of food at Oxford University. And that's what food companies hope to appeal to when they coat food in brilliant jewel tones.\u003c/p>\n\u003cfigure id=\"attachment_80543\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\" alt=\"Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Visual cues kind of have precedence and can set up expectations about what it is we think we're going to taste and what the flavor will be,\" he says. \"And those expectations tend to be a very powerful determinant what we actually experience.\"\u003c/p>\n\u003cp>For example, different shades of red can make us perceive food as 11 percent \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">sweeter\u003c/a> than it actually is. Green tends to make us think the food will be sour. And blue can make us turn away in disgust, which may explain our reaction to Brown's blue chicken.\u003c/p>\n\u003cp>There could be an evolutionary reason behind this, Spence says. Fruit turns from green to red as it ripens, so our ancestors associated red with sweet and green with sour. And blue food isn't as common in the nature, unless we're talking about bluish-gray meat, which usually signals spoilage.\u003c/p>\n\u003cp>In fact, Brown's blue chicken is reminiscent of a well-known experiment from the 1970s, in which steak and fries were served under a special lighting that made the meal look normal. The participants enjoyed it — until researchers revealed under normal lighting that the steak had been dyed blue and the fries green. Just like that, their appetites were gone.\u003c/p>\n\u003cp>But the response isn't always disgust. Sometimes our brains may enjoy the surprise. Think back to 2000, when food manufacturer Heinz introduced their notorious green and purple, \u003ca href=\"http://www.fastcompany.com/1779591/what-were-they-thinking-day-ketchup-crossed-line-perfect-purple\">Shrek-inspired ketchup\u003c/a>, Spence says. The funky colors may not have been popular with adults, but kids loved it — even if it was only for a short time.\u003c/p>\n\u003cp>Indeed, Brown says that different people had different reactions to her photos – particularly the one with the green ice cream with the purple toppings. \"I had one person say that they just love grape toppings and then I had another person that found it disgusting,\" she says.\u003c/p>\n\u003cp>Spence says it's hard to imagine a world without food dyes. We even alter the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">color of egg yolks\u003c/a> by varying the feeds for chicken.\u003c/p>\n\u003cp>If anything, he says, we might see shift toward natural food coloring. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/09/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes/\">purple potato\u003c/a> might just get its day in the sun.\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_80541\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodwhiterice_wide-546c7c41161db4821cc469009f09ce076b340cbd.jpe\" alt=\"Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/16/303215873/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange\">The Salt at NPR Food\u003c/a> (4/16/14)\u003c/p>\n\u003cp>There's something unsettling — freakish, even — about Lawrie Brown's photos of everyday meals.\u003c/p>\n\u003cp>In one photo, the California-based photographer has placed a shockingly blue raw chicken atop a bed of rice and peas. In another, pink cereal puffs float in a sea of yellow milk. And Brown slathers three hefty scoops of green ice cream with purple fudge in a third, with blood-red cherries as garnish. Other photos in her \"\u003ca href=\"http://lawriebrown.com/foodpage.html\">Colored Food Series\u003c/a>\" feature green corn, blue crackers and green spaghetti.\u003c/p>\n\u003cp>These dishes are familiar, but their natural colors have been swapped for bizarre tones. Instead of roast chicken food porn, Brown gives us an unappetizing, alien-looking chicken. And the pure white we're so used to seeing in the cereal bowl has been replaced with a sort of yellow goop.\u003c/p>\n\u003cfigure id=\"attachment_80542\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodpinkcereal_wide-cb031cafc7142da09e4590db9096d1400747b4b5.jpe\" alt=\"Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of Laurie Brown\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cereal comes in all shapes, sizes and artificial colors. But it looks a little less fun when it's soaking in yellow milk. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of these colors, like the blue on the chicken and the \u003ca href=\"http://lawriebrown.com/yellowbutter.html\">green on the corn\u003c/a>, are latex paint. But the pink cereal, the green ice cream and the \u003ca href=\"http://lawriebrown.com/orangecheese.html\">vibrant block of cheddar cheese\u003c/a> were sold in those eye-popping colors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brown says the project came about as she started hearing about food additives, and the more she learned the more fascinated – and repulsed – she grew. \"It got to the point where I didn't think I could make a good purchase at the grocery store,\" she says.\u003c/p>\n\u003cp>Health advocacy groups \u003ca href=\"https://www.cspinet.org/fooddyes/Food-Dyes-Fact-Sheet.pdf\">say\u003c/a> there's mounting scientific evidence linking artificial food dyes to behavioral issues in children. The Food and Drug Administration \u003ca href=\"http://www.npr.org/2011/03/30/134962888/fda-probes-link-between-food-dyes-kids-behavior\">is currently\u003c/a> probing that link.\u003c/p>\n\u003cp>To help people become more aware of food dyes, Brown got out her camera, bought some paint and looked for food that was conspicuously dyed, along with tableware to create a typical American table setting. \"As far as the colors, I wanted something kind of whimsical and colorful and bright, and sort of a contradiction to what was going on in the background,\" Brown tells The Salt.\u003c/p>\n\u003cp>While the painted hues in Brown's images are intense, they're not that far off from the colors in the products we see every day in the grocery store. Just think of the blue M&M's and energy drinks and the yellow Skittles.\u003c/p>\n\u003cp>But making food more \"fun\" isn't the only reason for the preponderance of artificial dyes in processed food. We actually taste food first with our eyes, says \u003ca href=\"http://www.futureoffood.ox.ac.uk/people/charles-spence\">Charles Spence\u003c/a>, an experimental psychologist specializing in the perception of food at Oxford University. And that's what food companies hope to appeal to when they coat food in brilliant jewel tones.\u003c/p>\n\u003cfigure id=\"attachment_80543\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/foodgreenicecream_wide-fc7143e54049b3f7ed7b8d89dce502932eae86ad.jpe\" alt=\"Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of Laurie Brown\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artist Lawrie Brown says some people like this photo because the purple fudge reminds them of grape toppings. For others, the color is just unappetizing. Photo: Courtesy of \u003ca href=\"http://lawriebrown.com/\">Laurie Brown\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Visual cues kind of have precedence and can set up expectations about what it is we think we're going to taste and what the flavor will be,\" he says. \"And those expectations tend to be a very powerful determinant what we actually experience.\"\u003c/p>\n\u003cp>For example, different shades of red can make us perceive food as 11 percent \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">sweeter\u003c/a> than it actually is. Green tends to make us think the food will be sour. And blue can make us turn away in disgust, which may explain our reaction to Brown's blue chicken.\u003c/p>\n\u003cp>There could be an evolutionary reason behind this, Spence says. Fruit turns from green to red as it ripens, so our ancestors associated red with sweet and green with sour. And blue food isn't as common in the nature, unless we're talking about bluish-gray meat, which usually signals spoilage.\u003c/p>\n\u003cp>In fact, Brown's blue chicken is reminiscent of a well-known experiment from the 1970s, in which steak and fries were served under a special lighting that made the meal look normal. The participants enjoyed it — until researchers revealed under normal lighting that the steak had been dyed blue and the fries green. Just like that, their appetites were gone.\u003c/p>\n\u003cp>But the response isn't always disgust. Sometimes our brains may enjoy the surprise. Think back to 2000, when food manufacturer Heinz introduced their notorious green and purple, \u003ca href=\"http://www.fastcompany.com/1779591/what-were-they-thinking-day-ketchup-crossed-line-perfect-purple\">Shrek-inspired ketchup\u003c/a>, Spence says. The funky colors may not have been popular with adults, but kids loved it — even if it was only for a short time.\u003c/p>\n\u003cp>Indeed, Brown says that different people had different reactions to her photos – particularly the one with the green ice cream with the purple toppings. \"I had one person say that they just love grape toppings and then I had another person that found it disgusting,\" she says.\u003c/p>\n\u003cp>Spence says it's hard to imagine a world without food dyes. We even alter the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">color of egg yolks\u003c/a> by varying the feeds for chicken.\u003c/p>\n\u003cp>If anything, he says, we might see shift toward natural food coloring. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/09/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes/\">purple potato\u003c/a> might just get its day in the sun.\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": "Where's The Whole Grain In Most Of Our Wheat Bread? ",
"title": "Where's The Whole Grain In Most Of Our Wheat Bread? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80481\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\" alt=\"The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">The Salt at NPR Food\u003c/a> (4/15/14)\u003c/p>\n\u003cfigure id=\"attachment_80482\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06-217x290.jpg\" alt=\"This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-80482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've all heard the advice to eat more whole grains, and cut back on refined starches.\u003c/p>\n\u003cp>And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.\u003c/p>\n\u003cp>So when it comes to choosing bread, experts say, you want to move away from the white loaves in the grocery aisle. That's because white flour is a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">high-glycemic food\u003c/a> — like sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That white bread is going to digest much more quickly, leading to a surge and crash in blood sugar that may stimulate hunger later in the meal, but also raise risk for diabetes and heart disease,\" says physician \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Boston Children's Hospital. (As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">reported\u003c/a> in a recent series on fat, refined carbohydrates like white flour can worsen blood cholesterol levels compared with saturated fat.)\u003c/p>\n\u003cp>But when you start looking for alternatives, it's worth noting that not all loaves labeled \"whole grain\" or \"whole wheat\" are created equal. And that's because wheat is milled in different ways.\u003c/p>\n\u003cp>Most wheat is processed into refined flour. That means its three main components are separated out. The starchy endosperm ends up as the flour. The germ and bran are discarded and used for other things.\u003c/p>\n\u003cfigure id=\"attachment_80483\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b-485x1024.jpg\" alt=\"Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\" width=\"250\" class=\"size-large wp-image-80483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\u003c/figcaption>\u003c/figure>\n\u003cp>Many whole wheat and whole grain breads are made from this kind of flour — with some or all of the bran and wheat germ added back. Technically, as long as the three parts are present in the flour in the same relative proportions as in the intact grain, it's considered a whole grain. (Here's the official \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm\">guidance\u003c/a> from the Food and Drug Administration.)\u003c/p>\n\u003cp>But wheat can also be milled in a way that leaves fragments of the whole grain intact — think traditional grinding stones. And there's a difference between how your body metabolizes grains that are still intact, and grains that have been refined and reassembled.\u003c/p>\n\u003cp>Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet.\u003c/p>\n\u003cp>Often, when it comes to processing foods, \"less is more,\" Ludwig tells us.\u003c/p>\n\u003cp>\"Whole foods, minimally processed foods, certainly whole grains, take awhile to digest. They have to travel down the intestinal tract, and the sugars are slowly absorbed out of that whole grain so that blood sugar and insulin levels rise only modestly,\" he says.\u003c/p>\n\u003cp>He points to one small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834634/pdf/bmj00307-0036.pdf\">study\u003c/a> published back in the late 1980s where researchers found that increasing the proportion of whole grains or coarse cracked wheat in breads led to a more favorable glucose response in people with diabetes.\u003c/p>\n\u003cp>And over the long term, eating whole grains instead of highly refined grains may help reduce the risk of Type 2 diabetes.\u003c/p>\n\u003cp>Artisanal bakers like Dan Gottfredson, who operates a \u003ca href=\"http://greatharvestrockville.com/\">Great Harvest Bread Co\u003c/a>. bakery in Rockville, Md., is well aware of the trend toward more whole foods. And, he says, bread fits into this trend.\u003c/p>\n\u003cp>So it's not a surprise that his best-selling breads of the day are crunchy, high-fiber loaves, such as his whole wheat \u003ca href=\"http://www.greatharvestcharlotte.com/nutrition/dk.shtml\">Dakota bread\u003c/a>, which is loaded with sunflower seeds, pumpkin seeds and whole-grain millet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear that increasingly there are more whole grain options in the grocery aisle, too. Examples include 12-grain breads, rye breads or loaves topped with cracked oats.\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": "Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80481\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\" alt=\"The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">The Salt at NPR Food\u003c/a> (4/15/14)\u003c/p>\n\u003cfigure id=\"attachment_80482\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06-217x290.jpg\" alt=\"This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-80482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've all heard the advice to eat more whole grains, and cut back on refined starches.\u003c/p>\n\u003cp>And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.\u003c/p>\n\u003cp>So when it comes to choosing bread, experts say, you want to move away from the white loaves in the grocery aisle. That's because white flour is a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">high-glycemic food\u003c/a> — like sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That white bread is going to digest much more quickly, leading to a surge and crash in blood sugar that may stimulate hunger later in the meal, but also raise risk for diabetes and heart disease,\" says physician \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Boston Children's Hospital. (As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">reported\u003c/a> in a recent series on fat, refined carbohydrates like white flour can worsen blood cholesterol levels compared with saturated fat.)\u003c/p>\n\u003cp>But when you start looking for alternatives, it's worth noting that not all loaves labeled \"whole grain\" or \"whole wheat\" are created equal. And that's because wheat is milled in different ways.\u003c/p>\n\u003cp>Most wheat is processed into refined flour. That means its three main components are separated out. The starchy endosperm ends up as the flour. The germ and bran are discarded and used for other things.\u003c/p>\n\u003cfigure id=\"attachment_80483\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b-485x1024.jpg\" alt=\"Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\" width=\"250\" class=\"size-large wp-image-80483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\u003c/figcaption>\u003c/figure>\n\u003cp>Many whole wheat and whole grain breads are made from this kind of flour — with some or all of the bran and wheat germ added back. Technically, as long as the three parts are present in the flour in the same relative proportions as in the intact grain, it's considered a whole grain. (Here's the official \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm\">guidance\u003c/a> from the Food and Drug Administration.)\u003c/p>\n\u003cp>But wheat can also be milled in a way that leaves fragments of the whole grain intact — think traditional grinding stones. And there's a difference between how your body metabolizes grains that are still intact, and grains that have been refined and reassembled.\u003c/p>\n\u003cp>Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet.\u003c/p>\n\u003cp>Often, when it comes to processing foods, \"less is more,\" Ludwig tells us.\u003c/p>\n\u003cp>\"Whole foods, minimally processed foods, certainly whole grains, take awhile to digest. They have to travel down the intestinal tract, and the sugars are slowly absorbed out of that whole grain so that blood sugar and insulin levels rise only modestly,\" he says.\u003c/p>\n\u003cp>He points to one small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834634/pdf/bmj00307-0036.pdf\">study\u003c/a> published back in the late 1980s where researchers found that increasing the proportion of whole grains or coarse cracked wheat in breads led to a more favorable glucose response in people with diabetes.\u003c/p>\n\u003cp>And over the long term, eating whole grains instead of highly refined grains may help reduce the risk of Type 2 diabetes.\u003c/p>\n\u003cp>Artisanal bakers like Dan Gottfredson, who operates a \u003ca href=\"http://greatharvestrockville.com/\">Great Harvest Bread Co\u003c/a>. bakery in Rockville, Md., is well aware of the trend toward more whole foods. And, he says, bread fits into this trend.\u003c/p>\n\u003cp>So it's not a surprise that his best-selling breads of the day are crunchy, high-fiber loaves, such as his whole wheat \u003ca href=\"http://www.greatharvestcharlotte.com/nutrition/dk.shtml\">Dakota bread\u003c/a>, which is loaded with sunflower seeds, pumpkin seeds and whole-grain millet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear that increasingly there are more whole grain options in the grocery aisle, too. Examples include 12-grain breads, rye breads or loaves topped with cracked oats.\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": "The Latest Wacky Food Adventure: A Year Without Sugar",
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"content": "\u003cfigure id=\"attachment_80410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\">\u003cimg class=\"size-full wp-image-80410\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\" alt=\"A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\" width=\"1000\" height=\"749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/300994012/the-latest-wacky-food-misadventure-a-year-without-sugar\">The Salt at NPR Food\u003c/a> (4/11/14)\u003c/p>\n\u003cp>Why would anyone put her family of four through a radical food experiment that would deprive her children of Halloween candy and chocolate-chip cookies?\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/301012156/year-of-no-sugar-a-memoir\">\u003cimg class=\"alignleft size-full wp-image-80413\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/year-without-sugar.jpg\" alt=\"Year of No Sugar: A Memoir by Eve O. Shaub and David Gillespie\" width=\"300\" height=\"450\">\u003c/a>A cynic who happens upon Eve Schaub's recently published book, \u003cem>Year Of No Sugar,\u003c/em> might say that banning sugar from your home for a year to document the effects on your family is no more than a gimmick veiled in a health halo, and a harsh one, at that. \"This experiment was pretty much guaranteed to wreak all kinds of unpredictable havoc with our lives,\" Schaub admits early on in the memoir. \"I loved it.\"\u003c/p>\n\u003cp>But Schaub's year without sugar wasn't quite as miserable as it might sound — though it had its frustrations, for sure. And a commitment to avoid something so ubiquitous in our food supply — and so deeply embedded into how we celebrate– is actually a pretty revelatory endeavor.\u003c/p>\n\u003cp>The Schaubs became experts in the complex world of sweeteners, and with that expertise come worthy questions that few people on Earth have asked about the nuances of so much hidden sugar on our health. The family also claimed surprising health perks — fewer colds and coughs, better gastrointestinal functioning and fewer energy crashes — from a sugar-free life, the likes of which we all might enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But let's back up for a second. Back in January, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">outed myself\u003c/a> as a sugar addict. While I don't tend to binge on pints of ice cream or entire packages of cookies, I've become increasingly wary of sugar's power over my mind and my body.\u003c/p>\n\u003cp>So I was naturally curious about this Vermont family's food stunt, if wary of it as just that — a stunt. \u003cem>Year of No Sugar \u003c/em>is modeled on Barbara Kingsolver's \u003cem>Animal, Vegetable, Miracle,\u003c/em> in which the novelist worked on a farm and lived on local or homegrown food for a year, and Alisa Smith and James MacKinnon's \u003cem>Plenty: Eating Locally on the 100 Mile Diet,\u003c/em> in which the couple spent a year eating only food produced within 100 miles of their Vancouver apartment. And all these stunt men and women can thank Henry David Thoreau for the original eco-stunt: \u003cem>Walden\u003c/em>.\u003c/p>\n\u003cp>As Elizabeth Kolbert \u003ca href=\"http://www.newyorker.com/arts/critics/atlarge/2009/08/31/090831crat_atlarge_kolbert?currentPage=all\">wrote\u003c/a> in \u003cem>The New Yorker\u003c/em> in 2009 in her critique of eco-stunt books, there is something a little disingenuous about writers professing concern about a massive problem — climate change, or obesity and metabolic syndrome, in the case of Schaub — and then tackling it in a highly personal, bookselling way that is not likely to affect the underlying policies that perpetuate the problem.\u003c/p>\n\u003cp>But Schaub, a freelance writer, is earnestly modest about her intention, which is \"just trying to begin the conversation about sugar.\"\u003c/p>\n\u003cfigure id=\"attachment_80411\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\">\u003cimg class=\"size-full wp-image-80411\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\" alt=\"Eve Schaub says her daughters were "less than enthusiastic" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\" width=\"1280\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eve Schaub says her daughters were \"less than enthusiastic\" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\u003c/figcaption>\u003c/figure>\n\u003cp>The conversation began for her in 2010 when she and her husband watched Dr. Robert Lustig's video \"\u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>.\" Something about the University of California, San Francisco, pediatric endocrinologist's insistence that fructose is a poison clicked for Schaub. (Some 4.5 million people have clicked — and viewed — the video, too, since it came out in 2009.)\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=dBnniua6-oM]\u003c/p>\n\u003cp>She describes it as something like an awakening, albeit a nightmarish one. She was \"totally freaked out,\" she writes. The video had convinced her that \"sugar is everywhere, it's making us all fat and sick, and almost no one realizes it.\"\u003c/p>\n\u003cp>She admits she bought into his argument that sugar is the biggest demon in the food supply with zero skepticism, \"hook, line and sinker.\" (Not everyone in the nutrition community has, and Lustig \u003ca href=\"http://www.npr.org/blogs/13.7/2013/08/23/214440426/obesity-and-the-toxic-sugar-wars\">has many critics\u003c/a>.) The most life-changing implication for Schaub was that \"the body can't tell the difference between the high fructose corn syrup in processed foods like ketchup and grandma's lovingly baked molasses cookies,\" meaning all sugar had to go.\u003c/p>\n\u003cp>\"Dessert to me was, and is, an ultimate expression of love ... I made the connection at an early age that sugar \u003cem>is\u003c/em> the food equivalent of love,\" she writes — so this was huge.\u003c/p>\n\u003cp>But suddenly, and a little suspiciously, sugar went from love to narcotic: \"Could it be that we were really all just addicts sucking away at our soda-straw hookahs, never making the obvious connection between our 'drug' of choice and our rapidly declining health?\"\u003c/p>\n\u003cp>Schaub's life before the experiment seemed pretty typical for a middle-aged mother. She loved chocolate; she loved to bake. She and her husband dabbled in vegetarianism and various diets. And they also ate pretty healthfully. Schaub didn't allow her daughters to eat Doritos or go to fast-food chains. They weren't overweight, and despite eating sugar every day, they weren't sick.\u003c/p>\n\u003cp>Yet Schaub still wanted to take on the obesity epidemic by embarking on a year of obsessive label-reading, weird baking and recurring bouts of anxiety — which flared even during a family vacation in Italy — about the sugar that might be sneaking into her body. Noble? Maybe.\u003c/p>\n\u003cp>The Schaubs did make exceptions: Each month as a family they'd pick one dessert that could contain sugar. The two girls, ages 6 and 11 during the experiment, had autonomy outside the house to decide what to eat.\u003c/p>\n\u003cblockquote>\n\u003ch3>What 'No Sugar' Meant To Schaub\u003c/h3>\n\u003cp>\u003cstrong>NO:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>white or brown sugar\u003c/li>\n\u003cli>cane sugar\u003c/li>\n\u003cli>confectioner's sugar\u003c/li>\n\u003cli>high-fructose corn syrup\u003c/li>\n\u003cli>crystalline fructose\u003c/li>\n\u003cli>molasses\u003c/li>\n\u003cli>maple syrup\u003c/li>\n\u003cli>honey\u003c/li>\n\u003cli>evaporated cane syrup\u003c/li>\n\u003cli>agave\u003c/li>\n\u003cli>artificial sweeteners\u003c/li>\n\u003cli>fruit juice\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>And the family made some wonderful discoveries about how to keep sweet treats in the mix. Whipped frozen bananas make a delightful soft-serve banana ice cream. Mashed banana can be substituted for white sugar, and chopped dates for brown sugar in many recipes. And dextrose, an obscure corn-based sugar you can buy on the Internet, is fair game in a fructose-free house.\u003c/p>\n\u003cp>Schaub shares some poignant moments, too, of the social strain of opting out of sweets at events like a community fundraiser and a potluck memorial service with a \"long and huge table filled entirely with sweets.\" In these settings, surrounded by friends and neighbors, she noticed that by forgoing sugar, her family existed apart.\u003c/p>\n\u003cp>Removed they were, but healthier they also might have been. Schaub notes that her daughters' school absences went from a combined total of over 20 to just five per year, and she concludes they were healthier during the year of no sugar than the previous three years. Her own energy levels were higher and steadier, and everyone's bowel movements were far more regular.\u003c/p>\n\u003cp>At the end of the year, of course, the Schaubs do return to sugar, but with far greater moderation. Over the course of the year without it, they became much more sensitive to sweet flavors, and craved them less. When I spoke to her by phone this week, she said, \"I certainly feel that there's a place for sugar, but it's gotten totally out of control. In our family, we eat it now in small amounts, for special occasions. That's what sugar is designed to be: small and special.\"\u003c/p>\n\u003cp>Her experiment has also prompted her to reflect on how serious a challenge minimizing your sugar intake really is in the U.S. \"You can't have an occasion without food, and in our culture you can't have food without sugar,\" she says. \"You're going to find sugar added everywhere, but we don't have a sense of how pervasive it is, how it could be hiding in three to four different places, under different names in one food product.\"\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em> writer Kolbert, who questioned the real impacts of the eco-stunters in 2009, might say that if Schaub really wanted to do something about sugar, she could lobby her kids' school — which she complains inundates the children with sugar — to regulate the sugary treats. She could push for a soda tax in the state of Vermont.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But she is a writer, and she's moving on to another topic close to her heart: clutter. Still, according to her publicist, 10,000 people \u003ca href=\"http://books.sourcebooks.com/nosugar/\">pledged\u003c/a> to join her on Wednesday April 9 for the Day Of No Sugar.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\">\u003cimg class=\"size-full wp-image-80410\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\" alt=\"A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\" width=\"1000\" height=\"749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/300994012/the-latest-wacky-food-misadventure-a-year-without-sugar\">The Salt at NPR Food\u003c/a> (4/11/14)\u003c/p>\n\u003cp>Why would anyone put her family of four through a radical food experiment that would deprive her children of Halloween candy and chocolate-chip cookies?\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/301012156/year-of-no-sugar-a-memoir\">\u003cimg class=\"alignleft size-full wp-image-80413\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/year-without-sugar.jpg\" alt=\"Year of No Sugar: A Memoir by Eve O. Shaub and David Gillespie\" width=\"300\" height=\"450\">\u003c/a>A cynic who happens upon Eve Schaub's recently published book, \u003cem>Year Of No Sugar,\u003c/em> might say that banning sugar from your home for a year to document the effects on your family is no more than a gimmick veiled in a health halo, and a harsh one, at that. \"This experiment was pretty much guaranteed to wreak all kinds of unpredictable havoc with our lives,\" Schaub admits early on in the memoir. \"I loved it.\"\u003c/p>\n\u003cp>But Schaub's year without sugar wasn't quite as miserable as it might sound — though it had its frustrations, for sure. And a commitment to avoid something so ubiquitous in our food supply — and so deeply embedded into how we celebrate– is actually a pretty revelatory endeavor.\u003c/p>\n\u003cp>The Schaubs became experts in the complex world of sweeteners, and with that expertise come worthy questions that few people on Earth have asked about the nuances of so much hidden sugar on our health. The family also claimed surprising health perks — fewer colds and coughs, better gastrointestinal functioning and fewer energy crashes — from a sugar-free life, the likes of which we all might enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But let's back up for a second. Back in January, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">outed myself\u003c/a> as a sugar addict. While I don't tend to binge on pints of ice cream or entire packages of cookies, I've become increasingly wary of sugar's power over my mind and my body.\u003c/p>\n\u003cp>So I was naturally curious about this Vermont family's food stunt, if wary of it as just that — a stunt. \u003cem>Year of No Sugar \u003c/em>is modeled on Barbara Kingsolver's \u003cem>Animal, Vegetable, Miracle,\u003c/em> in which the novelist worked on a farm and lived on local or homegrown food for a year, and Alisa Smith and James MacKinnon's \u003cem>Plenty: Eating Locally on the 100 Mile Diet,\u003c/em> in which the couple spent a year eating only food produced within 100 miles of their Vancouver apartment. And all these stunt men and women can thank Henry David Thoreau for the original eco-stunt: \u003cem>Walden\u003c/em>.\u003c/p>\n\u003cp>As Elizabeth Kolbert \u003ca href=\"http://www.newyorker.com/arts/critics/atlarge/2009/08/31/090831crat_atlarge_kolbert?currentPage=all\">wrote\u003c/a> in \u003cem>The New Yorker\u003c/em> in 2009 in her critique of eco-stunt books, there is something a little disingenuous about writers professing concern about a massive problem — climate change, or obesity and metabolic syndrome, in the case of Schaub — and then tackling it in a highly personal, bookselling way that is not likely to affect the underlying policies that perpetuate the problem.\u003c/p>\n\u003cp>But Schaub, a freelance writer, is earnestly modest about her intention, which is \"just trying to begin the conversation about sugar.\"\u003c/p>\n\u003cfigure id=\"attachment_80411\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\">\u003cimg class=\"size-full wp-image-80411\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\" alt=\"Eve Schaub says her daughters were "less than enthusiastic" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\" width=\"1280\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eve Schaub says her daughters were \"less than enthusiastic\" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\u003c/figcaption>\u003c/figure>\n\u003cp>The conversation began for her in 2010 when she and her husband watched Dr. Robert Lustig's video \"\u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>.\" Something about the University of California, San Francisco, pediatric endocrinologist's insistence that fructose is a poison clicked for Schaub. (Some 4.5 million people have clicked — and viewed — the video, too, since it came out in 2009.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dBnniua6-oM'\n title='//www.youtube.com/embed/dBnniua6-oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>She describes it as something like an awakening, albeit a nightmarish one. She was \"totally freaked out,\" she writes. The video had convinced her that \"sugar is everywhere, it's making us all fat and sick, and almost no one realizes it.\"\u003c/p>\n\u003cp>She admits she bought into his argument that sugar is the biggest demon in the food supply with zero skepticism, \"hook, line and sinker.\" (Not everyone in the nutrition community has, and Lustig \u003ca href=\"http://www.npr.org/blogs/13.7/2013/08/23/214440426/obesity-and-the-toxic-sugar-wars\">has many critics\u003c/a>.) The most life-changing implication for Schaub was that \"the body can't tell the difference between the high fructose corn syrup in processed foods like ketchup and grandma's lovingly baked molasses cookies,\" meaning all sugar had to go.\u003c/p>\n\u003cp>\"Dessert to me was, and is, an ultimate expression of love ... I made the connection at an early age that sugar \u003cem>is\u003c/em> the food equivalent of love,\" she writes — so this was huge.\u003c/p>\n\u003cp>But suddenly, and a little suspiciously, sugar went from love to narcotic: \"Could it be that we were really all just addicts sucking away at our soda-straw hookahs, never making the obvious connection between our 'drug' of choice and our rapidly declining health?\"\u003c/p>\n\u003cp>Schaub's life before the experiment seemed pretty typical for a middle-aged mother. She loved chocolate; she loved to bake. She and her husband dabbled in vegetarianism and various diets. And they also ate pretty healthfully. Schaub didn't allow her daughters to eat Doritos or go to fast-food chains. They weren't overweight, and despite eating sugar every day, they weren't sick.\u003c/p>\n\u003cp>Yet Schaub still wanted to take on the obesity epidemic by embarking on a year of obsessive label-reading, weird baking and recurring bouts of anxiety — which flared even during a family vacation in Italy — about the sugar that might be sneaking into her body. Noble? Maybe.\u003c/p>\n\u003cp>The Schaubs did make exceptions: Each month as a family they'd pick one dessert that could contain sugar. The two girls, ages 6 and 11 during the experiment, had autonomy outside the house to decide what to eat.\u003c/p>\n\u003cblockquote>\n\u003ch3>What 'No Sugar' Meant To Schaub\u003c/h3>\n\u003cp>\u003cstrong>NO:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>white or brown sugar\u003c/li>\n\u003cli>cane sugar\u003c/li>\n\u003cli>confectioner's sugar\u003c/li>\n\u003cli>high-fructose corn syrup\u003c/li>\n\u003cli>crystalline fructose\u003c/li>\n\u003cli>molasses\u003c/li>\n\u003cli>maple syrup\u003c/li>\n\u003cli>honey\u003c/li>\n\u003cli>evaporated cane syrup\u003c/li>\n\u003cli>agave\u003c/li>\n\u003cli>artificial sweeteners\u003c/li>\n\u003cli>fruit juice\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>And the family made some wonderful discoveries about how to keep sweet treats in the mix. Whipped frozen bananas make a delightful soft-serve banana ice cream. Mashed banana can be substituted for white sugar, and chopped dates for brown sugar in many recipes. And dextrose, an obscure corn-based sugar you can buy on the Internet, is fair game in a fructose-free house.\u003c/p>\n\u003cp>Schaub shares some poignant moments, too, of the social strain of opting out of sweets at events like a community fundraiser and a potluck memorial service with a \"long and huge table filled entirely with sweets.\" In these settings, surrounded by friends and neighbors, she noticed that by forgoing sugar, her family existed apart.\u003c/p>\n\u003cp>Removed they were, but healthier they also might have been. Schaub notes that her daughters' school absences went from a combined total of over 20 to just five per year, and she concludes they were healthier during the year of no sugar than the previous three years. Her own energy levels were higher and steadier, and everyone's bowel movements were far more regular.\u003c/p>\n\u003cp>At the end of the year, of course, the Schaubs do return to sugar, but with far greater moderation. Over the course of the year without it, they became much more sensitive to sweet flavors, and craved them less. When I spoke to her by phone this week, she said, \"I certainly feel that there's a place for sugar, but it's gotten totally out of control. In our family, we eat it now in small amounts, for special occasions. That's what sugar is designed to be: small and special.\"\u003c/p>\n\u003cp>Her experiment has also prompted her to reflect on how serious a challenge minimizing your sugar intake really is in the U.S. \"You can't have an occasion without food, and in our culture you can't have food without sugar,\" she says. \"You're going to find sugar added everywhere, but we don't have a sense of how pervasive it is, how it could be hiding in three to four different places, under different names in one food product.\"\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em> writer Kolbert, who questioned the real impacts of the eco-stunters in 2009, might say that if Schaub really wanted to do something about sugar, she could lobby her kids' school — which she complains inundates the children with sugar — to regulate the sugary treats. She could push for a soda tax in the state of Vermont.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But she is a writer, and she's moving on to another topic close to her heart: clutter. Still, according to her publicist, 10,000 people \u003ca href=\"http://books.sourcebooks.com/nosugar/\">pledged\u003c/a> to join her on Wednesday April 9 for the Day Of No Sugar.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy",
"title": "Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy",
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"content": "\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \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": "More and more city dwellers are trying their hand at urban gardening. Most know to be wary of lead in their soil, a report finds, but they're clueless about how to avoid other types of contaminants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \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": "Do Girl Scout Cookies Still Make The World A Better Place?",
"title": "Do Girl Scout Cookies Still Make The World A Better Place?",
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"content": "\u003cfigure id=\"attachment_79852\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\" alt=\"Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>It's a pretty bold move to blast Girl Scout cookies, those precious sugary treats whose limited run from late winter to early spring is just about over for the year.\u003c/p>\n\u003cp>But a few brave voices argue it's no longer all that delightful to see little girls peddling packaged cookies, or to buy them in the name of supporting the community. (And no, this is not an April Fools joke.)\u003c/p>\n\u003cfigure id=\"attachment_79853\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d-290x217.jpg\" alt=\"Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To some doctors and parents, the tradition increasingly feels out of step with the uncomfortable public health realities of our day.\u003c/p>\n\u003cp>\"The problem is that selling high-fat sugar-laden cookies to an increasingly calorie-addicted populace is no longer congruent with [the Girl Scouts' aim to make the world a better place.]\" That's what John Mandrola, a heart doctor in Louisville, Ky., \u003ca href=\"http://www.drjohnm.org/2014/03/dear-girl-scouts-its-time-to-cut-out-the-cookies/\">wrote\u003c/a> on his blog in March. (He also blogs for Medscape Cardiology.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sentiment was echoed by Diana Hartman, a writer and editor in Denver, who penned an indignant \u003ca href=\"http://www.denverpost.com/opinion/ci_25418121/why-are-we-letting-girl-scouts-sell-these?source=rss\">op-ed\u003c/a> in the \u003cem>Denver Post\u003c/em>, entitled \"Why are we letting Girl Scouts sell these fattening cookies?\"\u003c/p>\n\u003cp>\"They have some trans fat, some palm oil and are high carb ... all those things you've probably been trying to avoid,\" writes Hartman. As Allison Aubrey \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">just reported\u003c/a>, it's the refined carbs in our diets doctors say we really should be cutting.\u003c/p>\n\u003cp>Unsurprisingly, Hartman and Mandrola took some flack from readers for questioning the tradition, which is almost a century old and touted by the Girl Scouts of America as \"the premier entrepreneurship opportunity for girls.\" Cookie revenue (65 to 75 percent of the cookie retail price), of course, goes to local Girl Scout councils, which typically spend it on Girl Scout activities, camps and properties.\u003c/p>\n\u003cp>And come on, it's not like we eat Girl Scout cookies all year round, right?\u003c/p>\n\u003cp>\"Girl Scout cookies are sold for a short time each year,\" Girl Scouts of the USA's chief communications officer, Kelly Parisi, tells The Salt in an email. \"As such, Girl Scout cookies are considered a snack treat and are intended to be enjoyed in moderation.\"\u003c/p>\n\u003cp>But as \u003ca href=\"http://profiles.ucsf.edu/robert.lustig\">Robert Lustig\u003c/a>, the passionate anti-sugar crusader and pediatric endocrinologist at the University of California, San Francisco, notes, that argument just doesn't fly anymore.\u003c/p>\n\u003cp>That's because Girl Scout cookies are followed by a steady stream of other seasonal snack treats intended to be enjoyed in moderation: like Peeps and Cadbury cream eggs and candy corn and candy canes. (McDonald's knows this trick, and every year rakes in the profits with limited-time-only marketing of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167455904/sandwich-monday-the-mighty-mcrib-returns\">McRib sandwich\u003c/a>.)\u003c/p>\n\u003cp>\"If you gorge out on Girl Scout cookies and that's all you did all year, it wouldn't matter,\" says Lustig. \"But you don't. Girl Scout cookies are just another sign of the problem of hyper-consumption ... It's no better than Tony the Tiger selling Frosted Flakes, and in a way it's worse because you're co-opting innocent children.\"\u003c/p>\n\u003cp>Indeed, Girl Scout cookies are addictive. And one glance at Twitter suggests no one's really eating them in moderation:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>If no one sees me in my dark basement eating a sleeve of Girl Scout cookies, it never really happened.\u003c/p>\n\u003cp>— Kim Bongiorno (@LetMeStart) \u003ca href=\"https://twitter.com/LetMeStart/statuses/446813413608816640\">March 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>When life hands you Girl Scout Cookies.. you eat them all immediately.\u003c/p>\n\u003cp>— The Ceremonies (@theCEREMONIES) \u003ca href=\"https://twitter.com/theCEREMONIES/statuses/449629396773527552\">March 28, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cem>The New Yorker\u003c/em> captured our collective guilty tendency to rip through boxes of cookies perfectly in this week's Shouts and Murmurs \u003ca href=\"http://www.newyorker.com/online/blogs/shouts/2014/03/nutrition-facts.html\">column\u003c/a> on revisions to the nutrition label:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Girl Scout Cookies, Samoas, 7 ounces\u003cbr>Serving size: Just one more cookie.\u003cbr>Servings per container: Look, I'm really sorry, O.K.? I know they're your favorite. I don't know what happened. I promise I'll get you some more when I go out later. Just chill out. Jesus.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so the cookies are a guilty pleasure.\u003c/p>\n\u003cp>But what bothers Mandrola, the doctor whose blog post challenged the Girl Scouts to reconsider the ethics of selling cookies, is that this addictive relationship we now have with sugary foods is showing up every day in his office, in the form of heart rhythm disorders linked to obesity and hypertension.\u003c/p>\n\u003cp>\"I spend my days telling patients to eat less, eat better and exercise,\" he tells us. \"So to me it seems like the Girl Scouts are profiteering off an obvious public health problem.\"\u003c/p>\n\u003cp>Hartman, the writer in Denver, has a suggestions for what the Girl Scouts might sell instead: energy efficient lightbulbs.\u003c/p>\n\u003cp>What do you think? Should the Girl Scouts find something more healthful to sell for their fundraising? \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": "Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79852\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\" alt=\"Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>It's a pretty bold move to blast Girl Scout cookies, those precious sugary treats whose limited run from late winter to early spring is just about over for the year.\u003c/p>\n\u003cp>But a few brave voices argue it's no longer all that delightful to see little girls peddling packaged cookies, or to buy them in the name of supporting the community. (And no, this is not an April Fools joke.)\u003c/p>\n\u003cfigure id=\"attachment_79853\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d-290x217.jpg\" alt=\"Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To some doctors and parents, the tradition increasingly feels out of step with the uncomfortable public health realities of our day.\u003c/p>\n\u003cp>\"The problem is that selling high-fat sugar-laden cookies to an increasingly calorie-addicted populace is no longer congruent with [the Girl Scouts' aim to make the world a better place.]\" That's what John Mandrola, a heart doctor in Louisville, Ky., \u003ca href=\"http://www.drjohnm.org/2014/03/dear-girl-scouts-its-time-to-cut-out-the-cookies/\">wrote\u003c/a> on his blog in March. (He also blogs for Medscape Cardiology.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sentiment was echoed by Diana Hartman, a writer and editor in Denver, who penned an indignant \u003ca href=\"http://www.denverpost.com/opinion/ci_25418121/why-are-we-letting-girl-scouts-sell-these?source=rss\">op-ed\u003c/a> in the \u003cem>Denver Post\u003c/em>, entitled \"Why are we letting Girl Scouts sell these fattening cookies?\"\u003c/p>\n\u003cp>\"They have some trans fat, some palm oil and are high carb ... all those things you've probably been trying to avoid,\" writes Hartman. As Allison Aubrey \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">just reported\u003c/a>, it's the refined carbs in our diets doctors say we really should be cutting.\u003c/p>\n\u003cp>Unsurprisingly, Hartman and Mandrola took some flack from readers for questioning the tradition, which is almost a century old and touted by the Girl Scouts of America as \"the premier entrepreneurship opportunity for girls.\" Cookie revenue (65 to 75 percent of the cookie retail price), of course, goes to local Girl Scout councils, which typically spend it on Girl Scout activities, camps and properties.\u003c/p>\n\u003cp>And come on, it's not like we eat Girl Scout cookies all year round, right?\u003c/p>\n\u003cp>\"Girl Scout cookies are sold for a short time each year,\" Girl Scouts of the USA's chief communications officer, Kelly Parisi, tells The Salt in an email. \"As such, Girl Scout cookies are considered a snack treat and are intended to be enjoyed in moderation.\"\u003c/p>\n\u003cp>But as \u003ca href=\"http://profiles.ucsf.edu/robert.lustig\">Robert Lustig\u003c/a>, the passionate anti-sugar crusader and pediatric endocrinologist at the University of California, San Francisco, notes, that argument just doesn't fly anymore.\u003c/p>\n\u003cp>That's because Girl Scout cookies are followed by a steady stream of other seasonal snack treats intended to be enjoyed in moderation: like Peeps and Cadbury cream eggs and candy corn and candy canes. (McDonald's knows this trick, and every year rakes in the profits with limited-time-only marketing of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167455904/sandwich-monday-the-mighty-mcrib-returns\">McRib sandwich\u003c/a>.)\u003c/p>\n\u003cp>\"If you gorge out on Girl Scout cookies and that's all you did all year, it wouldn't matter,\" says Lustig. \"But you don't. Girl Scout cookies are just another sign of the problem of hyper-consumption ... It's no better than Tony the Tiger selling Frosted Flakes, and in a way it's worse because you're co-opting innocent children.\"\u003c/p>\n\u003cp>Indeed, Girl Scout cookies are addictive. And one glance at Twitter suggests no one's really eating them in moderation:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>If no one sees me in my dark basement eating a sleeve of Girl Scout cookies, it never really happened.\u003c/p>\n\u003cp>— Kim Bongiorno (@LetMeStart) \u003ca href=\"https://twitter.com/LetMeStart/statuses/446813413608816640\">March 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>When life hands you Girl Scout Cookies.. you eat them all immediately.\u003c/p>\n\u003cp>— The Ceremonies (@theCEREMONIES) \u003ca href=\"https://twitter.com/theCEREMONIES/statuses/449629396773527552\">March 28, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cem>The New Yorker\u003c/em> captured our collective guilty tendency to rip through boxes of cookies perfectly in this week's Shouts and Murmurs \u003ca href=\"http://www.newyorker.com/online/blogs/shouts/2014/03/nutrition-facts.html\">column\u003c/a> on revisions to the nutrition label:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Girl Scout Cookies, Samoas, 7 ounces\u003cbr>Serving size: Just one more cookie.\u003cbr>Servings per container: Look, I'm really sorry, O.K.? I know they're your favorite. I don't know what happened. I promise I'll get you some more when I go out later. Just chill out. Jesus.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so the cookies are a guilty pleasure.\u003c/p>\n\u003cp>But what bothers Mandrola, the doctor whose blog post challenged the Girl Scouts to reconsider the ethics of selling cookies, is that this addictive relationship we now have with sugary foods is showing up every day in his office, in the form of heart rhythm disorders linked to obesity and hypertension.\u003c/p>\n\u003cp>\"I spend my days telling patients to eat less, eat better and exercise,\" he tells us. \"So to me it seems like the Girl Scouts are profiteering off an obvious public health problem.\"\u003c/p>\n\u003cp>Hartman, the writer in Denver, has a suggestions for what the Girl Scouts might sell instead: energy efficient lightbulbs.\u003c/p>\n\u003cp>What do you think? Should the Girl Scouts find something more healthful to sell for their fundraising? \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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"content": "\u003cfigure id=\"attachment_79755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\" alt=\"Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\" width=\"1000\" height=\"561\" class=\"size-full wp-image-79755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140331_me_rethinking_fat_the_case_for_adding_some_into_your_diet.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">The Salt at NPR Food\u003c/a> (3/31/14)\u003c/p>\n\u003cp>Remember the fat-free boom that swept the country in the 1990s? Yes, we know from the Salt readers who took our informal \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/22/292389447/remember-fat-free-mania-take-our-survey\">survey\u003c/a> that lots of you tried to follow it. And gave up.\u003c/p>\n\u003cp>\"I definitely remember eating fat–free cookies, fat–free pudding, fat-free cheese, which was awful,\" Elizabeth Stafford, an attorney from North Carolina, told us in the survey.\u003c/p>\n\u003cp>Back then, she avoided all kinds of foods with fat: cheese, eggs, meat, even nuts and avocados. Most of the experts were recommending a low-fat diet to prevent heart disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, as a result, her diet was full of sugar (lots of fat-free, sugary yogurt) and carbohydrates, like bagels.\u003c/p>\n\u003cp>\"Fat was really the villain,\" says \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a>, who is chairman of the department of nutrition at the Harvard School of Public Health. And, by default, people \"had to load up on carbohydrates.\"\u003c/p>\n\u003cp>But, by the mid-1990s, Willett says, there were already signs that the high-carb, low-fat approach might not lead to fewer heart attacks and strokes. He had a long-term study underway that was aimed at evaluating the effects of diet and lifestyle on health.\u003c/p>\n\u003cp>\"We were finding that if people seemed to replace saturated fat — the kind of fat found in cheese, eggs, meat, butter — with carbohydrate, there was no reduction in heart disease,\" Willett says.\u003c/p>\n\u003cp>Willett submitted his data to a top medical journal, but he says the editors would not publish his findings. His paper was turned down.\u003c/p>\n\u003cp>\"There was a lot of resistance to anything that would question the low-fat guidelines,\" Willett says, especially the guidelines on saturated fat.\u003c/p>\n\u003cp>Willett's \u003ca href=\"http://www.bmj.com/content/313/7049/84\">paper\u003c/a> was eventually published by a British medical journal, the \u003cem>BMJ\u003c/em>, in 1996.\u003c/p>\n\u003cp>Now, nearly two decades later, a more complicated picture has emerged of how fats and carbohydrates contribute to heart disease.\u003c/p>\n\u003cp>For instance, it's clearer that some fats, namely plant-based fats found in nuts and olive oil, as well as those found in fatty fish, are beneficial. Willett says there's strong evidence that they help reduce the risk of heart disease.\u003c/p>\n\u003cp>But here's where it gets interesting: \"We've learned that carbohydrates aren't neutral,\" explains \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a>, an epidemiologist at Harvard Medical School.\u003c/p>\n\u003cp>\"[Carbs] were the base of the pyramid,\" says Mozaffarian. The message was \"eat all carbohydrates you want.\"\u003c/p>\n\u003cp>Americans took this as a green light to eat more refined grains such as breads, processed snack foods and white pasta.\u003c/p>\n\u003cp>\"But carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" he says. And so the thinking that it's OK to swap saturated fats for these refined carbs \"has not been useful advice.\"\u003c/p>\n\u003cp>He says it's clear that saturated fats can raise LDL cholesterol, the bad cholesterol. But that's only one risk factor for heart disease.\u003c/p>\n\u003cp>There's now evidence that — compared with carbs — saturated fat can raise HDL cholesterol (the good cholesterol) and lower trigylcerides in the blood, which are both countering effects to heart disease, he says.\u003c/p>\n\u003cp>\"When you put all of this together,\" says Mozaffarian, what you see is that saturated fat has a relatively neutral effect compared with carbs. He says it's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">review\u003c/a> of studies published in 2010.\u003c/p>\n\u003cp>He also points to a highly publicized \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/18/dont-fear-the-fat-experts-question-saturated-fat-guidelines/\">recent meta-analysis\u003c/a> that concludes there's no convincing evidence to support the dietary recommendations to limit saturated fat.\u003c/p>\n\u003cp>The \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">findings\u003c/a> in that paper have created quite a bit of controversy. For instance, the American Heart Association \u003ca href=\"http://blog.heart.org/study-raises-questions-about-good-and-bad-fats/\">says\u003c/a> it stands by its recommendations to limit saturated fat.\u003c/p>\n\u003cp>\"This research simply means that we lack the data from controlled clinical trials that truly test this question of how much saturated fat is acceptable,\" writes Linda Van Horn, a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>But what's the message that's getting out?\u003c/p>\n\u003cp>A few days ago, Mark Bittman, an author and op-ed contributor to the \u003cem>New York Times\u003c/em>, wrote a \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">column\u003c/a> titled \"Butter is Back\" based on the findings of the recent meta-analysis. \"When you're looking for a few chunks of pork for a stew, you can resume searching for the best pieces — the ones with the most fat,\" he wrote.\u003c/p>\n\u003cp>This didn't sit well with \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, a nutrition science and policy researcher at Tufts University, who wrote a \u003ca href=\"http://www.nytimes.com/2014/03/29/opinion/eat-more-butter-and-fat.html\">letter to the editor\u003c/a> arguing that green-lighting the return to butter and fatty pork was off.\u003c/p>\n\u003cp>She pointed to an \u003ca href=\"http://circ.ahajournals.org/content/early/2013/11/11/01.cir.0000437740.48606.d1.full.pdf+html\">AHA guideline review\u003c/a> supporting the recommendation to limit saturated fats.\u003c/p>\n\u003cp>So, given the kerfuffle, is there some consensus? Yes, it turns out.\u003c/p>\n\u003cp>In an email to us, Lichtenstein explained that, \"There are strong data to suggest substituting carbohydrate for saturated fat is not associated with a [cardiovascular risk] benefit.\"\u003c/p>\n\u003cp>And like Willett and Mozafarrian, she makes the case that \"substituting polyunsaturated fatty acids [which are found in nuts, seeds, fish and leafy greens] for saturated fat is associated with a benefit.\"\u003c/p>\n\u003cp>So, the message here seems to be: Cut back on all those refined carbs. And remember that some fat is good.\u003c/p>\n\u003cp>After all, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart-healthy Mediterranean diet\u003c/a>, which includes lots of nuts, olive oil, fish, fruits, vegetables and legumes, and small amounts of cheese and meat, turns out to be a pattern of eating that includes 40 percent to 45 percent of calories from fat. That's hardly low-fat!\u003c/p>\n\u003cp>Now, of course, in an age when people are avoiding animal products for many reasons, including animal welfare and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct?ft=1&f=1007\">environmental concerns\u003c/a>, new studies that conclude meat is OK, compared with all the refined grains we eat, is bound to raise criticism from vegetarians.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nealbarnard.org/\">Neal Barnard\u003c/a>, a physician and vegetarian activist who leads the Physicians Committee for Responsible Medicine, writes, \"Before you fry up that bacon, hold the fork.\" His conclusion about the recent meta-analysis is this: \"The study had some interesting statistical quirks that made [saturated fat] look safer than it really is.\"\u003c/p>\n\u003cp>The debates about fat will likely go on. And the new studies have been like lighter fluid on the charcoal grill.\u003c/p>\n\u003cp>So, stay tuned. But what's clear is this: Gone are the days of experts calling for ultra-low-fat diets.\u003c/p>\n\u003cp>And, Elizabeth Stafford, who told The Salt about how she struggled with her weight on a low-fat diet, says there's a good reason why.\u003c/p>\n\u003cp>\"I was always starving, and I never felt satisfied,\" she says, thinking back to her low-fat, high-carb days. Eating carbs \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">seems\u003c/a> to make you quickly hungrier for more carbs. And ditto for sugar.\u003c/p>\n\u003cp>\"It took me a long time not to be scared of fat,\" Stafford says. But, she says, she now enjoys scrambled eggs and the occasional burger. \u003c/p>\n\u003cp>[ad floatright]\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": "There's new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn't the demon we were once told to fear, especially compared with carbs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\" alt=\"Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\" width=\"1000\" height=\"561\" class=\"size-full wp-image-79755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">The Salt at NPR Food\u003c/a> (3/31/14)\u003c/p>\n\u003cp>Remember the fat-free boom that swept the country in the 1990s? Yes, we know from the Salt readers who took our informal \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/22/292389447/remember-fat-free-mania-take-our-survey\">survey\u003c/a> that lots of you tried to follow it. And gave up.\u003c/p>\n\u003cp>\"I definitely remember eating fat–free cookies, fat–free pudding, fat-free cheese, which was awful,\" Elizabeth Stafford, an attorney from North Carolina, told us in the survey.\u003c/p>\n\u003cp>Back then, she avoided all kinds of foods with fat: cheese, eggs, meat, even nuts and avocados. Most of the experts were recommending a low-fat diet to prevent heart disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, as a result, her diet was full of sugar (lots of fat-free, sugary yogurt) and carbohydrates, like bagels.\u003c/p>\n\u003cp>\"Fat was really the villain,\" says \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a>, who is chairman of the department of nutrition at the Harvard School of Public Health. And, by default, people \"had to load up on carbohydrates.\"\u003c/p>\n\u003cp>But, by the mid-1990s, Willett says, there were already signs that the high-carb, low-fat approach might not lead to fewer heart attacks and strokes. He had a long-term study underway that was aimed at evaluating the effects of diet and lifestyle on health.\u003c/p>\n\u003cp>\"We were finding that if people seemed to replace saturated fat — the kind of fat found in cheese, eggs, meat, butter — with carbohydrate, there was no reduction in heart disease,\" Willett says.\u003c/p>\n\u003cp>Willett submitted his data to a top medical journal, but he says the editors would not publish his findings. His paper was turned down.\u003c/p>\n\u003cp>\"There was a lot of resistance to anything that would question the low-fat guidelines,\" Willett says, especially the guidelines on saturated fat.\u003c/p>\n\u003cp>Willett's \u003ca href=\"http://www.bmj.com/content/313/7049/84\">paper\u003c/a> was eventually published by a British medical journal, the \u003cem>BMJ\u003c/em>, in 1996.\u003c/p>\n\u003cp>Now, nearly two decades later, a more complicated picture has emerged of how fats and carbohydrates contribute to heart disease.\u003c/p>\n\u003cp>For instance, it's clearer that some fats, namely plant-based fats found in nuts and olive oil, as well as those found in fatty fish, are beneficial. Willett says there's strong evidence that they help reduce the risk of heart disease.\u003c/p>\n\u003cp>But here's where it gets interesting: \"We've learned that carbohydrates aren't neutral,\" explains \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a>, an epidemiologist at Harvard Medical School.\u003c/p>\n\u003cp>\"[Carbs] were the base of the pyramid,\" says Mozaffarian. The message was \"eat all carbohydrates you want.\"\u003c/p>\n\u003cp>Americans took this as a green light to eat more refined grains such as breads, processed snack foods and white pasta.\u003c/p>\n\u003cp>\"But carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" he says. And so the thinking that it's OK to swap saturated fats for these refined carbs \"has not been useful advice.\"\u003c/p>\n\u003cp>He says it's clear that saturated fats can raise LDL cholesterol, the bad cholesterol. But that's only one risk factor for heart disease.\u003c/p>\n\u003cp>There's now evidence that — compared with carbs — saturated fat can raise HDL cholesterol (the good cholesterol) and lower trigylcerides in the blood, which are both countering effects to heart disease, he says.\u003c/p>\n\u003cp>\"When you put all of this together,\" says Mozaffarian, what you see is that saturated fat has a relatively neutral effect compared with carbs. He says it's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">review\u003c/a> of studies published in 2010.\u003c/p>\n\u003cp>He also points to a highly publicized \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/18/dont-fear-the-fat-experts-question-saturated-fat-guidelines/\">recent meta-analysis\u003c/a> that concludes there's no convincing evidence to support the dietary recommendations to limit saturated fat.\u003c/p>\n\u003cp>The \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">findings\u003c/a> in that paper have created quite a bit of controversy. For instance, the American Heart Association \u003ca href=\"http://blog.heart.org/study-raises-questions-about-good-and-bad-fats/\">says\u003c/a> it stands by its recommendations to limit saturated fat.\u003c/p>\n\u003cp>\"This research simply means that we lack the data from controlled clinical trials that truly test this question of how much saturated fat is acceptable,\" writes Linda Van Horn, a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>But what's the message that's getting out?\u003c/p>\n\u003cp>A few days ago, Mark Bittman, an author and op-ed contributor to the \u003cem>New York Times\u003c/em>, wrote a \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">column\u003c/a> titled \"Butter is Back\" based on the findings of the recent meta-analysis. \"When you're looking for a few chunks of pork for a stew, you can resume searching for the best pieces — the ones with the most fat,\" he wrote.\u003c/p>\n\u003cp>This didn't sit well with \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, a nutrition science and policy researcher at Tufts University, who wrote a \u003ca href=\"http://www.nytimes.com/2014/03/29/opinion/eat-more-butter-and-fat.html\">letter to the editor\u003c/a> arguing that green-lighting the return to butter and fatty pork was off.\u003c/p>\n\u003cp>She pointed to an \u003ca href=\"http://circ.ahajournals.org/content/early/2013/11/11/01.cir.0000437740.48606.d1.full.pdf+html\">AHA guideline review\u003c/a> supporting the recommendation to limit saturated fats.\u003c/p>\n\u003cp>So, given the kerfuffle, is there some consensus? Yes, it turns out.\u003c/p>\n\u003cp>In an email to us, Lichtenstein explained that, \"There are strong data to suggest substituting carbohydrate for saturated fat is not associated with a [cardiovascular risk] benefit.\"\u003c/p>\n\u003cp>And like Willett and Mozafarrian, she makes the case that \"substituting polyunsaturated fatty acids [which are found in nuts, seeds, fish and leafy greens] for saturated fat is associated with a benefit.\"\u003c/p>\n\u003cp>So, the message here seems to be: Cut back on all those refined carbs. And remember that some fat is good.\u003c/p>\n\u003cp>After all, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart-healthy Mediterranean diet\u003c/a>, which includes lots of nuts, olive oil, fish, fruits, vegetables and legumes, and small amounts of cheese and meat, turns out to be a pattern of eating that includes 40 percent to 45 percent of calories from fat. That's hardly low-fat!\u003c/p>\n\u003cp>Now, of course, in an age when people are avoiding animal products for many reasons, including animal welfare and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct?ft=1&f=1007\">environmental concerns\u003c/a>, new studies that conclude meat is OK, compared with all the refined grains we eat, is bound to raise criticism from vegetarians.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nealbarnard.org/\">Neal Barnard\u003c/a>, a physician and vegetarian activist who leads the Physicians Committee for Responsible Medicine, writes, \"Before you fry up that bacon, hold the fork.\" His conclusion about the recent meta-analysis is this: \"The study had some interesting statistical quirks that made [saturated fat] look safer than it really is.\"\u003c/p>\n\u003cp>The debates about fat will likely go on. And the new studies have been like lighter fluid on the charcoal grill.\u003c/p>\n\u003cp>So, stay tuned. But what's clear is this: Gone are the days of experts calling for ultra-low-fat diets.\u003c/p>\n\u003cp>And, Elizabeth Stafford, who told The Salt about how she struggled with her weight on a low-fat diet, says there's a good reason why.\u003c/p>\n\u003cp>\"I was always starving, and I never felt satisfied,\" she says, thinking back to her low-fat, high-carb days. Eating carbs \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">seems\u003c/a> to make you quickly hungrier for more carbs. And ditto for sugar.\u003c/p>\n\u003cp>\"It took me a long time not to be scared of fat,\" Stafford says. But, she says, she now enjoys scrambled eggs and the occasional burger. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Giants Want 'Sustainable' Beef. But What Does That Mean?",
"title": "Food Giants Want 'Sustainable' Beef. But What Does That Mean?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79481\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\" alt=\"Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying "verified sustainable beef" in 2016. Photo: Scott Olson/Getty Images\" width=\"1672\" height=\"940\" class=\"size-full wp-image-79481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying \"verified sustainable beef\" in 2016. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean\">The Salt at NPR Food\u003c/a> (3/25/14)\u003c/p>\n\u003cp>McDonald's made a big green splash a few months ago by \u003ca href=\"http://www.aboutmcdonalds.com/mcd/sustainability/signature_programs/beef-sustainability.html\">announcing\u003c/a> that it will start buying \"verified sustainable\" beef in 2016.\u003c/p>\n\u003cp>A chorus of voices responded, \"What's 'verified sustainable' beef?\"\u003c/p>\n\u003cp>McDonald's, it turns out, is part of a group that's trying to come up with an answer. It's called the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef\u003c/a>, and its \u003ca href=\"http://grsbeef.org/Default.aspx?pageId=1814039\">members\u003c/a> include some of the biggest names in the beef industry as well as some environmental groups.\u003c/p>\n\u003cp>Last week, the roundtable \u003ca href=\"http://grsbeef.org/DRAFTprinciples\">released\u003c/a> a draft of principles and criteria for what might constitute sustainable beef. The document lays out general goals for a sustainable production system, such as minimizing greenhouse gas emissions and damage to ecosystems.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it doesn't say exactly how much \"minimizing\" it actually takes to qualify as \"sustainable.\"\u003c/p>\n\u003cp>\"Those metrics have to be developed nationally,\" says Alex Bjork, manager of agriculture supply chains at the World Wildlife Fund, a member of the Sustainable Beef Roundtable. Beef production raises different concerns in different countries.\u003c/p>\n\u003cp>In Brazil, \"we'd like to see deforestation eliminated,\" says Bjork. In Australia, environmentalists want to stop sediment washing from grazing areas into the ocean, damaging the Great Barrier Reef. In the U.S., the goal may be to \"keep ranchers ranching\" in a way that preserves healthy grasslands.\u003c/p>\n\u003cp>On top of those complications, there are trade-offs between different goals. Raising cattle on grass is generally \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/25/why-farmers-can-prevent-global-warming-just-as-well-as-vegetarians/\">worse\u003c/a> for the climate; cattle grow more slowly and emit more greenhouse gases per pound of beef produced. On the other hand, grazing cattle can help \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">preserve\u003c/a> diverse grassland ecosystems.\u003c/p>\n\u003cp>For all those reasons, actually getting to a consensus definition of sustainable beef may take a very long time. \"Twenty years is kind of the time frame that we're looking at,\" Bjork says.\u003c/p>\n\u003cp>So why did McDonald's promise to start buying \"verified sustainable\" beef in 2016? As it happens, that's the year the Global Roundtable on Sustainable Beef plans to begin some pilot projects that will raise cattle in the major beef-producing countries. Researchers will measure the environmental and social effects of producing beef in those operations, and look for ways to do even better.\u003c/p>\n\u003cp>So technically, the beef won't be \"verified sustainable\" just yet.\u003c/p>\n\u003cp>And while some environmental groups have \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct/\">argued\u003c/a> that reducing the demand and supply of meat should be the priority, Bjork is hoping that this effort to reform the beef industry can imitate the \u003ca href=\"https://ic.fsc.org/\">Forest Stewardship Council\u003c/a>, an international initiative devoted to reducing the environmental damage caused by logging. That group, which is now 20 years old, also brings together private companies and their critics, and according to Bjork, it has led to a global consensus on how forests should be managed. \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": "McDonald's says it will start to buy beef that's \"verified sustainable\" in 2016. But defining sustainable beef production is tricky because the environmental issues involved are so complex.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79481\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\" alt=\"Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying "verified sustainable beef" in 2016. Photo: Scott Olson/Getty Images\" width=\"1672\" height=\"940\" class=\"size-full wp-image-79481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying \"verified sustainable beef\" in 2016. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean\">The Salt at NPR Food\u003c/a> (3/25/14)\u003c/p>\n\u003cp>McDonald's made a big green splash a few months ago by \u003ca href=\"http://www.aboutmcdonalds.com/mcd/sustainability/signature_programs/beef-sustainability.html\">announcing\u003c/a> that it will start buying \"verified sustainable\" beef in 2016.\u003c/p>\n\u003cp>A chorus of voices responded, \"What's 'verified sustainable' beef?\"\u003c/p>\n\u003cp>McDonald's, it turns out, is part of a group that's trying to come up with an answer. It's called the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef\u003c/a>, and its \u003ca href=\"http://grsbeef.org/Default.aspx?pageId=1814039\">members\u003c/a> include some of the biggest names in the beef industry as well as some environmental groups.\u003c/p>\n\u003cp>Last week, the roundtable \u003ca href=\"http://grsbeef.org/DRAFTprinciples\">released\u003c/a> a draft of principles and criteria for what might constitute sustainable beef. The document lays out general goals for a sustainable production system, such as minimizing greenhouse gas emissions and damage to ecosystems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it doesn't say exactly how much \"minimizing\" it actually takes to qualify as \"sustainable.\"\u003c/p>\n\u003cp>\"Those metrics have to be developed nationally,\" says Alex Bjork, manager of agriculture supply chains at the World Wildlife Fund, a member of the Sustainable Beef Roundtable. Beef production raises different concerns in different countries.\u003c/p>\n\u003cp>In Brazil, \"we'd like to see deforestation eliminated,\" says Bjork. In Australia, environmentalists want to stop sediment washing from grazing areas into the ocean, damaging the Great Barrier Reef. In the U.S., the goal may be to \"keep ranchers ranching\" in a way that preserves healthy grasslands.\u003c/p>\n\u003cp>On top of those complications, there are trade-offs between different goals. Raising cattle on grass is generally \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/25/why-farmers-can-prevent-global-warming-just-as-well-as-vegetarians/\">worse\u003c/a> for the climate; cattle grow more slowly and emit more greenhouse gases per pound of beef produced. On the other hand, grazing cattle can help \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">preserve\u003c/a> diverse grassland ecosystems.\u003c/p>\n\u003cp>For all those reasons, actually getting to a consensus definition of sustainable beef may take a very long time. \"Twenty years is kind of the time frame that we're looking at,\" Bjork says.\u003c/p>\n\u003cp>So why did McDonald's promise to start buying \"verified sustainable\" beef in 2016? As it happens, that's the year the Global Roundtable on Sustainable Beef plans to begin some pilot projects that will raise cattle in the major beef-producing countries. Researchers will measure the environmental and social effects of producing beef in those operations, and look for ways to do even better.\u003c/p>\n\u003cp>So technically, the beef won't be \"verified sustainable\" just yet.\u003c/p>\n\u003cp>And while some environmental groups have \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct/\">argued\u003c/a> that reducing the demand and supply of meat should be the priority, Bjork is hoping that this effort to reform the beef industry can imitate the \u003ca href=\"https://ic.fsc.org/\">Forest Stewardship Council\u003c/a>, an international initiative devoted to reducing the environmental damage caused by logging. That group, which is now 20 years old, also brings together private companies and their critics, and according to Bjork, it has led to a global consensus on how forests should be managed. \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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"order": 10
},
"link": "/californiareportmagazine",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"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/",
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},
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"id": "fresh-air",
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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",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"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": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"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",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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