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"disqusTitle": "Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown",
"title": "Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown",
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"content": "\u003cfigure id=\"attachment_79401\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\" alt=\"Comparing apples to oranges. Image: Google\" width=\"610\" height=\"758\" class=\"size-full wp-image-79401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comparing apples to oranges. Image: \u003ca href=\"https://www.google.com/search?q=google+compare+apples+to+oranges&oq=google+compare+apples+to+oranges&aqs=chrome..69i57j69i64.7774j0j7&sourceid=chrome&espv=2&es_sm=119&ie=UTF-8#q=compare+apples+to+oranges\">Google\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291963536/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown\">The Salt at NPR Food\u003c/a> (3/24/14) \u003c/p>\n\u003cp>Leave it to the \u003ca href=\"http://www.reddit.com/r/keto/comments/1zr9rn/dont_know_if_you_know_this_or_not_but_google_can/\">folks at Reddit\u003c/a> to uncover the hidden treasures of the Internet. Recently, they were gabbing about Google's nutrition comparison tool, which was quietly \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">launched\u003c/a> at the end of 2013 and escaped us here at The Salt.\u003c/p>\n\u003cp>Using this clever little tool is as simple as searching for two types of food, preceded by the word \"compare.\" The word \"vs.\" between the two foods also seems to work for some comparisons but not every single one.\u003c/p>\n\u003cp>So, for example, say you want to compare the calories, sugar content and nutrients of mashed potatoes and sweet potatoes? Just type in \"\u003ca href=\"https://www.google.com/#q=compare+mashed+potatoes+and+sweet+potatoes\">compare mashed potatoes and sweet potatoes\u003c/a>,\" and boom, you get photos and an elegant chart revealing that sweet potatoes have 4.2 grams of sugar per 100 grams, compared with 0.5 grams in mashed potatoes. Scroll down and you'll see that sweet potatoes kill mashed potatoes in vitamin A, potassium and calcium content.\u003c/p>\n\u003cp>As you contrast ingredients, perhaps out of sheer curiosity, perhaps while designing a meal plan, you'll learn a lot by playing around with the preparation and cooking method of the food. Tweak the mashed potatoes to \"potato, mashed, with milk and butter,\" and unsurprisingly, the fat content jumps up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can even compare apples and oranges (apples are slightly sweeter and have slightly more calories, in case you were wondering). Or analyze foods from totally different food groups — for instance, what do grapes and bacon have in common? Google says it's getting most of its data from the U.S. Department of Agriculture's \u003ca href=\"http://ndb.nal.usda.gov/ndb/search/list\">National Nutrient Database\u003c/a>, so you can compare pretty much anything in it.\u003c/p>\n\u003cp>According to Google spokeswoman Krisztina Radosavljevic-Szilagyi, the company created the comparison tool after the success of its original nutrition search tool, \u003ca href=\"http://insidesearch.blogspot.com/2013/05/time-to-back-away-from-cookie-jar.html\">introduced\u003c/a> in May 2013.\u003c/p>\n\u003cfigure id=\"attachment_79402\" class=\"wp-caption aligncenter\" style=\"max-width: 553px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\" alt=\"Compare Bacon to Kale. Image: Google\" width=\"553\" height=\"415\" class=\"size-full wp-image-79402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Compare Bacon to Kale. Image: Google\u003c/figcaption>\u003c/figure>\n\u003cp>\"We noticed that people were doing a lot of food and nutrition searches — multi-step searches on one food and another food,\" Radosavljevic-Szilagyi tells The Salt. \"These things are often compared to one another, so we thought, why don't we make it easy?\"\u003c/p>\n\u003cp>The data aren't perfect — as we discovered when we dug deep into bacon. Depending on the preparation you choose, the number of protein grams fluctuates pretty dramatically, dropping all the way to 0.1 grams for \"cooked bacon.\" (Some \u003ca href=\"http://chowhound.chow.com/topics/967843\">have posited\u003c/a> that \"cooked bacon\" in this case means bacon grease, but it's not clear.) Still, you may still learn some surprising facts. For instance, when it comes to \"bacon vs. ham,\" bacon comes out way fattier than almost all cuts of ham.\u003c/p>\n\u003cp>Of course, when we typed in \"bacon vs. kale\" for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that's because Google's algorithm is always calculating \"what might be useful to you when you ask a question.\" Thanks, Google. Yes, I \u003cem>would\u003c/em> like to make \u003ca href=\"http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/\">Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan\u003c/a>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://plus.google.com/+google/posts/6oM6nXzfhJS\">rolled out\u003c/a> yet another food search tool at the end of February: This one helps you access restaurant menus faster — so you don't have to mess with all those Flash presentations and slideshows that can make it frustrating to scan a Thai menu for your favorite duck curry on your smartphone. Google says it has access to the menus of 75 percent of restaurants in the U.S.\u003c/p>\n\u003cp>And the food tools won't stop there, Radosavljevic-Szilagyi says. \"There are plenty more complicated food, recipe and nutrition questions to help people answer. We want to give as many answers to as many complicated questions as possible.\"\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": "Lawyers may tell you not to compare apples with oranges. But Google's new tool allows you to compare the nutrition of any food in a huge government database. You might even learn something surprising.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79401\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\" alt=\"Comparing apples to oranges. Image: Google\" width=\"610\" height=\"758\" class=\"size-full wp-image-79401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comparing apples to oranges. Image: \u003ca href=\"https://www.google.com/search?q=google+compare+apples+to+oranges&oq=google+compare+apples+to+oranges&aqs=chrome..69i57j69i64.7774j0j7&sourceid=chrome&espv=2&es_sm=119&ie=UTF-8#q=compare+apples+to+oranges\">Google\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291963536/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown\">The Salt at NPR Food\u003c/a> (3/24/14) \u003c/p>\n\u003cp>Leave it to the \u003ca href=\"http://www.reddit.com/r/keto/comments/1zr9rn/dont_know_if_you_know_this_or_not_but_google_can/\">folks at Reddit\u003c/a> to uncover the hidden treasures of the Internet. Recently, they were gabbing about Google's nutrition comparison tool, which was quietly \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">launched\u003c/a> at the end of 2013 and escaped us here at The Salt.\u003c/p>\n\u003cp>Using this clever little tool is as simple as searching for two types of food, preceded by the word \"compare.\" The word \"vs.\" between the two foods also seems to work for some comparisons but not every single one.\u003c/p>\n\u003cp>So, for example, say you want to compare the calories, sugar content and nutrients of mashed potatoes and sweet potatoes? Just type in \"\u003ca href=\"https://www.google.com/#q=compare+mashed+potatoes+and+sweet+potatoes\">compare mashed potatoes and sweet potatoes\u003c/a>,\" and boom, you get photos and an elegant chart revealing that sweet potatoes have 4.2 grams of sugar per 100 grams, compared with 0.5 grams in mashed potatoes. Scroll down and you'll see that sweet potatoes kill mashed potatoes in vitamin A, potassium and calcium content.\u003c/p>\n\u003cp>As you contrast ingredients, perhaps out of sheer curiosity, perhaps while designing a meal plan, you'll learn a lot by playing around with the preparation and cooking method of the food. Tweak the mashed potatoes to \"potato, mashed, with milk and butter,\" and unsurprisingly, the fat content jumps up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can even compare apples and oranges (apples are slightly sweeter and have slightly more calories, in case you were wondering). Or analyze foods from totally different food groups — for instance, what do grapes and bacon have in common? Google says it's getting most of its data from the U.S. Department of Agriculture's \u003ca href=\"http://ndb.nal.usda.gov/ndb/search/list\">National Nutrient Database\u003c/a>, so you can compare pretty much anything in it.\u003c/p>\n\u003cp>According to Google spokeswoman Krisztina Radosavljevic-Szilagyi, the company created the comparison tool after the success of its original nutrition search tool, \u003ca href=\"http://insidesearch.blogspot.com/2013/05/time-to-back-away-from-cookie-jar.html\">introduced\u003c/a> in May 2013.\u003c/p>\n\u003cfigure id=\"attachment_79402\" class=\"wp-caption aligncenter\" style=\"max-width: 553px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\" alt=\"Compare Bacon to Kale. Image: Google\" width=\"553\" height=\"415\" class=\"size-full wp-image-79402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Compare Bacon to Kale. Image: Google\u003c/figcaption>\u003c/figure>\n\u003cp>\"We noticed that people were doing a lot of food and nutrition searches — multi-step searches on one food and another food,\" Radosavljevic-Szilagyi tells The Salt. \"These things are often compared to one another, so we thought, why don't we make it easy?\"\u003c/p>\n\u003cp>The data aren't perfect — as we discovered when we dug deep into bacon. Depending on the preparation you choose, the number of protein grams fluctuates pretty dramatically, dropping all the way to 0.1 grams for \"cooked bacon.\" (Some \u003ca href=\"http://chowhound.chow.com/topics/967843\">have posited\u003c/a> that \"cooked bacon\" in this case means bacon grease, but it's not clear.) Still, you may still learn some surprising facts. For instance, when it comes to \"bacon vs. ham,\" bacon comes out way fattier than almost all cuts of ham.\u003c/p>\n\u003cp>Of course, when we typed in \"bacon vs. kale\" for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that's because Google's algorithm is always calculating \"what might be useful to you when you ask a question.\" Thanks, Google. Yes, I \u003cem>would\u003c/em> like to make \u003ca href=\"http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/\">Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan\u003c/a>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://plus.google.com/+google/posts/6oM6nXzfhJS\">rolled out\u003c/a> yet another food search tool at the end of February: This one helps you access restaurant menus faster — so you don't have to mess with all those Flash presentations and slideshows that can make it frustrating to scan a Thai menu for your favorite duck curry on your smartphone. Google says it has access to the menus of 75 percent of restaurants in the U.S.\u003c/p>\n\u003cp>And the food tools won't stop there, Radosavljevic-Szilagyi says. \"There are plenty more complicated food, recipe and nutrition questions to help people answer. We want to give as many answers to as many complicated questions as possible.\"\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": "'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too",
"title": "'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3\"]\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\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": "\u003cem>America's Test Kitchen\u003c/em> knows how to make gluten-free food taste just as good as the regular stuff. They tell \u003cem>Fresh Air\u003c/em> about the best packaged pasta, and the secrets of gluten-free baking.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening",
"title": "French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening",
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"content": "\u003cfigure id=\"attachment_79287\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\" alt=\"Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: angela n /flickr\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: \u003ca href=\"https://www.flickr.com/photos/aon/\">angela n\u003c/a> /flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening\">The Salt at NPR Food\u003c/a> (3/20/14)\u003c/p>\n\u003cp>When it comes to fried foods, sometimes I feel cursed.\u003c/p>\n\u003cp>My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.\u003c/p>\n\u003cp>Now doctors at Harvard Medical School show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have mom and dad to blame for it.\u003c/p>\n\u003cp>People with higher genetic risk for obesity gain more weight when they eat fried foods than people with lower risk, a team from Harvard Medical School \u003ca href=\"http://www.bmj.com/content/348/bmj.g1610\">reported\u003c/a> Tuesday in the \u003cem>British Medical Journal\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The effect isn't huge. But for some people, the extra pounds could be the difference between being \"normal\" weight and overweight.\u003c/p>\n\u003cp>Eating fried foods four or more times each week is associated with two extra points on the body mass index scale when you carry 10 obesity risk genes, the study found.\u003c/p>\n\u003cp>But here's the surprising part: For people who don't have any of the obesity genes, one of those extra BMI points melt away. In essence, those mozzarella sticks are more fattening for those of us predisposed to a bigger waistline.\u003c/p>\n\u003cp>To find this interaction between genes and fried foods, epidemiologist \u003ca href=\"https://www.google.com/search?q=Li+Qu+harvard&oq=Li+Qu+harvard&aqs=chrome..69i57j0l4.2354j0j4&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=Lu+Qi+harvard+medical+school\">Lu Qi\u003c/a> and his team analyzed the dietary habits of nearly 30,000 adults in the U.S. They also calculated each person's genetic risk for obesity by analyzing 32 genes known to be linked to the disease. Having these genes doesn't mean you're obese. Instead, they increase your risk for having a higher BMI at some point in your life.\u003c/p>\n\u003cp>As expected, people who ate more fried foods gained more weight than those who indulged less frequently. And people who carried more of the obesity genes also had higher BMIs.\u003c/p>\n\u003cp>But the volunteers who had both risk factors — eating lots of fried food and a high number of fat genes — had the largest BMIs of all groups and the biggest risk for obesity.\u003c/p>\n\u003cp>In other words, a love of fried food may magnify your genetic disposition for adding on pounds. Qi and his colleagues think the same may be true for sugary drinks.\u003c/p>\n\u003cp>A few years ago, they performed a similar experiment — instead looking at fried foods, they analyzed people's weekly consumption of sodas, fruit juices and lemonade.\u003c/p>\n\u003cp>Drinking at least one sugary beverage each day was associated with a bump in BMI by about 1.8 points, when people carried 10 of the obesity genes. The soda penalty shrink by nearly half for people without the risk genes, the team \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518794/\">reported\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\"In Westernized societies, we are all exposed to calorie-dense food, sedentary lives, stress and sleep deficit,\" geneticists Alexandra Blakemore and Jessica Buxton, from Imperial College London, \u003ca href=\"http://www.bmj.com/content/348/bmj.g1900\">wrote\u003c/a> in an comment about the current study. \"Some people seem relatively insensitive to these environmental pressures, while others are severely affected and become obese.\"\u003c/p>\n\u003cp>The Harvard studies offer an explanation for this observation. But they come with limitations.\u003c/p>\n\u003cp>For starters, Qi and his team couldn't tell whether the fried foods or sugary drinks caused the increase in BMI. That's because a love of fried foods could be an indicator of other unhealthy habits. In the study, people who indulged more often also tended to watch more TV and get less exercise.\u003c/p>\n\u003cp>The findings are also averages over a large number of people. \"They have poor predictive power for any given individual,\" Blackmore and Buxton write.\u003c/p>\n\u003cp>Nevertheless, the synergy between fried food and genes offers one more reason to take pause before ordering that aromatic fried chicken — even if you don't have obesity genes.\u003c/p>\n\u003cp>And it's pretty easy to figure out whether you do, Christpher Ochner \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/03/18/fried-food-genetic-obesity/6566407/\">tells\u003c/a> \u003cem>USA Today. \u003c/em>You don't need a fancy DNA test. \"Just take a look at your parents,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79287\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\" alt=\"Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: angela n /flickr\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: \u003ca href=\"https://www.flickr.com/photos/aon/\">angela n\u003c/a> /flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening\">The Salt at NPR Food\u003c/a> (3/20/14)\u003c/p>\n\u003cp>When it comes to fried foods, sometimes I feel cursed.\u003c/p>\n\u003cp>My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.\u003c/p>\n\u003cp>Now doctors at Harvard Medical School show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have mom and dad to blame for it.\u003c/p>\n\u003cp>People with higher genetic risk for obesity gain more weight when they eat fried foods than people with lower risk, a team from Harvard Medical School \u003ca href=\"http://www.bmj.com/content/348/bmj.g1610\">reported\u003c/a> Tuesday in the \u003cem>British Medical Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The effect isn't huge. But for some people, the extra pounds could be the difference between being \"normal\" weight and overweight.\u003c/p>\n\u003cp>Eating fried foods four or more times each week is associated with two extra points on the body mass index scale when you carry 10 obesity risk genes, the study found.\u003c/p>\n\u003cp>But here's the surprising part: For people who don't have any of the obesity genes, one of those extra BMI points melt away. In essence, those mozzarella sticks are more fattening for those of us predisposed to a bigger waistline.\u003c/p>\n\u003cp>To find this interaction between genes and fried foods, epidemiologist \u003ca href=\"https://www.google.com/search?q=Li+Qu+harvard&oq=Li+Qu+harvard&aqs=chrome..69i57j0l4.2354j0j4&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=Lu+Qi+harvard+medical+school\">Lu Qi\u003c/a> and his team analyzed the dietary habits of nearly 30,000 adults in the U.S. They also calculated each person's genetic risk for obesity by analyzing 32 genes known to be linked to the disease. Having these genes doesn't mean you're obese. Instead, they increase your risk for having a higher BMI at some point in your life.\u003c/p>\n\u003cp>As expected, people who ate more fried foods gained more weight than those who indulged less frequently. And people who carried more of the obesity genes also had higher BMIs.\u003c/p>\n\u003cp>But the volunteers who had both risk factors — eating lots of fried food and a high number of fat genes — had the largest BMIs of all groups and the biggest risk for obesity.\u003c/p>\n\u003cp>In other words, a love of fried food may magnify your genetic disposition for adding on pounds. Qi and his colleagues think the same may be true for sugary drinks.\u003c/p>\n\u003cp>A few years ago, they performed a similar experiment — instead looking at fried foods, they analyzed people's weekly consumption of sodas, fruit juices and lemonade.\u003c/p>\n\u003cp>Drinking at least one sugary beverage each day was associated with a bump in BMI by about 1.8 points, when people carried 10 of the obesity genes. The soda penalty shrink by nearly half for people without the risk genes, the team \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518794/\">reported\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\"In Westernized societies, we are all exposed to calorie-dense food, sedentary lives, stress and sleep deficit,\" geneticists Alexandra Blakemore and Jessica Buxton, from Imperial College London, \u003ca href=\"http://www.bmj.com/content/348/bmj.g1900\">wrote\u003c/a> in an comment about the current study. \"Some people seem relatively insensitive to these environmental pressures, while others are severely affected and become obese.\"\u003c/p>\n\u003cp>The Harvard studies offer an explanation for this observation. But they come with limitations.\u003c/p>\n\u003cp>For starters, Qi and his team couldn't tell whether the fried foods or sugary drinks caused the increase in BMI. That's because a love of fried foods could be an indicator of other unhealthy habits. In the study, people who indulged more often also tended to watch more TV and get less exercise.\u003c/p>\n\u003cp>The findings are also averages over a large number of people. \"They have poor predictive power for any given individual,\" Blackmore and Buxton write.\u003c/p>\n\u003cp>Nevertheless, the synergy between fried food and genes offers one more reason to take pause before ordering that aromatic fried chicken — even if you don't have obesity genes.\u003c/p>\n\u003cp>And it's pretty easy to figure out whether you do, Christpher Ochner \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/03/18/fried-food-genetic-obesity/6566407/\">tells\u003c/a> \u003cem>USA Today. \u003c/em>You don't need a fancy DNA test. \"Just take a look at your parents,\" he 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": "Thank Your Gut Bacteria For Making Chocolate 'Healthy' ",
"title": "Thank Your Gut Bacteria For Making Chocolate 'Healthy' ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79227\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\" alt=\"Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doubcleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>Boy, it's a good time to be a dark chocolate lover.\u003c/p>\n\u003cp>We've noted before the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">evidence\u003c/a> that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/26/149407484/does-a-chocolate-habit-help-keep-you-lean\">lower body weight\u003c/a>.\u003c/p>\n\u003cp>Now scientists are offering an explanation for just why cocoa powder may be good for the heart and waistline. The magic may reside in our microbes.\u003c/p>\n\u003cp>The friendly bacteria in our guts can gobble up cocoa powder and turn it into compounds known to help the heart, food scientists from Louisiana State University \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-precise-reason-for-the-health-benefits-of-dark-chocolate-mystery-solved.html\">reported\u003c/a> Tuesday at the American Chemical Society meeting in Dallas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The critters also convert the cocoa powder into molecules that reduce inflammation and help tell us when we're full.\u003c/p>\n\u003cp>\"These are good compounds to have in your gut,\" says \u003ca href=\"http://www.lsu.edu/foodscience/Faculty/Finley.html\">John Finley\u003c/a>, who led the study. \"They can get absorbed into your blood\" and protect cells in your blood vessels from stress, he says.\u003c/p>\n\u003cp>For centuries, people have been attributing a vast array of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/\">health benefits\u003c/a> to eating chocolate, from curing fertility and fatigue to fever and dental problems. But so far, the links to lower blood pressure and heart health have been the strongest – and one of the few benefits to pass muster in the eyes of science.\u003c/p>\n\u003cp>\"I was holding out for scientists to prove chocolate's aphrodisiac effect,\" Finley jokes. \"But it's the cardiovascular benefits that will probably pan out. Our findings are one more brick in the road to proving that one.\"\u003c/p>\n\u003cp>Of course, Finley is talking about cocoa powder here: The stuff that has no sugar and milk in it. \"Our results don't translate to a Hershey bar,\" he says. \"But cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.\"\u003c/p>\n\u003cp>Cocoa powder is packed with potent antioxidants, called \u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S.full\">polyphenols\u003c/a>. These healthful molecules are also found in dark berries and black tea. And they're known to help the heart and possibly prevent cancer.\u003c/p>\n\u003cp>But there's one major problem with many polyphenols: They're so large that they don't get absorbed into the blood. That's where the critters in your gut can help out, Finley says.\u003c/p>\n\u003cp>Previous studies have found that gut bacteria like to feast on polyphenols from blackberries and tea. So Finley wanted to see what the bugs would do with the polyphenols in cocoa powder.\u003c/p>\n\u003cp>He and his students passed the cocoa powder through a device that mimics the human gut. First, it treats the cocoa with enzymes like the ones in your stomach. And then the remaining material goes through an \"artificial colon.\"\u003c/p>\n\u003cp>\"It's a rather yucky way of mimicking people's lower gut,\" Finely says. \"It's just a mixture of fecal matter. We pay people $20 to give us a sample. We get a lot of graduate students to volunteer.\"\u003c/p>\n\u003cp>Sounds gross, but those \"donations\" are teeming with life — trillions of bacteria that see the cocoa powder as a five-star dinner.\u003c/p>\n\u003cp>\"The microbes break down the polyphenols into smaller molecules that are more likely to make it across the gut into the blood,\" Finely says. Those compounds are the good ones that help reduce inflammation and stress in the blood vessels.\u003c/p>\n\u003cp>And the friendly bacteria don't stop there. They also feasted on the fiber in cocoa powder, Finley and his team found. \"The microbes break down the fiber into \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21266094\">short fatty chain acids\u003c/a>, which get absorbed and can have an effect on satiety,\" he says.\u003c/p>\n\u003cp>Of course, Finley and his team have to confirm their results in real digestive tracts. \"The next step is to give people cocoa powder and see if we can find these metabolites in the blood,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Those types of experiments are critical to figuring out exactly what's in chocolate that makes it healthy for the heart, says \u003ca href=\"http://foodscience.psu.edu/directory/jdl134\">Joshua Lambert\u003c/a>, a food scientist at Pennsylvania State University, who wasn't involved in the study.\u003c/p>\n\u003cp>\"That's the big missing link right now,\" Lambert tells The Salt. We know now that gut bacteria can break down cocoa into compounds that have beneficial cardiovascular effects, he says. But we don't know yet if these are the critical ones inside the blood.\u003c/p>\n\u003cp>In the meantime, I'll keep indulging my gut bacteria with a few cubes of extra dark chocolate each day. Seems like a win-win situation for both of us. \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": "Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79227\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\" alt=\"Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doubcleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>Boy, it's a good time to be a dark chocolate lover.\u003c/p>\n\u003cp>We've noted before the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">evidence\u003c/a> that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/26/149407484/does-a-chocolate-habit-help-keep-you-lean\">lower body weight\u003c/a>.\u003c/p>\n\u003cp>Now scientists are offering an explanation for just why cocoa powder may be good for the heart and waistline. The magic may reside in our microbes.\u003c/p>\n\u003cp>The friendly bacteria in our guts can gobble up cocoa powder and turn it into compounds known to help the heart, food scientists from Louisiana State University \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-precise-reason-for-the-health-benefits-of-dark-chocolate-mystery-solved.html\">reported\u003c/a> Tuesday at the American Chemical Society meeting in Dallas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The critters also convert the cocoa powder into molecules that reduce inflammation and help tell us when we're full.\u003c/p>\n\u003cp>\"These are good compounds to have in your gut,\" says \u003ca href=\"http://www.lsu.edu/foodscience/Faculty/Finley.html\">John Finley\u003c/a>, who led the study. \"They can get absorbed into your blood\" and protect cells in your blood vessels from stress, he says.\u003c/p>\n\u003cp>For centuries, people have been attributing a vast array of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/\">health benefits\u003c/a> to eating chocolate, from curing fertility and fatigue to fever and dental problems. But so far, the links to lower blood pressure and heart health have been the strongest – and one of the few benefits to pass muster in the eyes of science.\u003c/p>\n\u003cp>\"I was holding out for scientists to prove chocolate's aphrodisiac effect,\" Finley jokes. \"But it's the cardiovascular benefits that will probably pan out. Our findings are one more brick in the road to proving that one.\"\u003c/p>\n\u003cp>Of course, Finley is talking about cocoa powder here: The stuff that has no sugar and milk in it. \"Our results don't translate to a Hershey bar,\" he says. \"But cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.\"\u003c/p>\n\u003cp>Cocoa powder is packed with potent antioxidants, called \u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S.full\">polyphenols\u003c/a>. These healthful molecules are also found in dark berries and black tea. And they're known to help the heart and possibly prevent cancer.\u003c/p>\n\u003cp>But there's one major problem with many polyphenols: They're so large that they don't get absorbed into the blood. That's where the critters in your gut can help out, Finley says.\u003c/p>\n\u003cp>Previous studies have found that gut bacteria like to feast on polyphenols from blackberries and tea. So Finley wanted to see what the bugs would do with the polyphenols in cocoa powder.\u003c/p>\n\u003cp>He and his students passed the cocoa powder through a device that mimics the human gut. First, it treats the cocoa with enzymes like the ones in your stomach. And then the remaining material goes through an \"artificial colon.\"\u003c/p>\n\u003cp>\"It's a rather yucky way of mimicking people's lower gut,\" Finely says. \"It's just a mixture of fecal matter. We pay people $20 to give us a sample. We get a lot of graduate students to volunteer.\"\u003c/p>\n\u003cp>Sounds gross, but those \"donations\" are teeming with life — trillions of bacteria that see the cocoa powder as a five-star dinner.\u003c/p>\n\u003cp>\"The microbes break down the polyphenols into smaller molecules that are more likely to make it across the gut into the blood,\" Finely says. Those compounds are the good ones that help reduce inflammation and stress in the blood vessels.\u003c/p>\n\u003cp>And the friendly bacteria don't stop there. They also feasted on the fiber in cocoa powder, Finley and his team found. \"The microbes break down the fiber into \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21266094\">short fatty chain acids\u003c/a>, which get absorbed and can have an effect on satiety,\" he says.\u003c/p>\n\u003cp>Of course, Finley and his team have to confirm their results in real digestive tracts. \"The next step is to give people cocoa powder and see if we can find these metabolites in the blood,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Those types of experiments are critical to figuring out exactly what's in chocolate that makes it healthy for the heart, says \u003ca href=\"http://foodscience.psu.edu/directory/jdl134\">Joshua Lambert\u003c/a>, a food scientist at Pennsylvania State University, who wasn't involved in the study.\u003c/p>\n\u003cp>\"That's the big missing link right now,\" Lambert tells The Salt. We know now that gut bacteria can break down cocoa into compounds that have beneficial cardiovascular effects, he says. But we don't know yet if these are the critical ones inside the blood.\u003c/p>\n\u003cp>In the meantime, I'll keep indulging my gut bacteria with a few cubes of extra dark chocolate each day. Seems like a win-win situation for both of us. \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": "Don't Fear The Fat: Experts Question Saturated Fat Guidelines ",
"title": "Don't Fear The Fat: Experts Question Saturated Fat Guidelines ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\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 link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don't run out and gorge on bacon just yet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\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": "See More, Eat More: The Geography Of Fast Food",
"title": "See More, Eat More: The Geography Of Fast Food",
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"content": "\u003cfigure id=\"attachment_79129\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d-1024x575.jpg\" alt=\"The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">The Salt at NPR Food\u003c/a> (3/14/14)\u003c/p>\n\u003cp>When it comes to avoiding unhealthy food, it might be that out of sight means out of mind. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The more fast-food joints people encounter around their homes and workplaces, the likelier they are to be obese, according to a study published Thursday.\u003c/p>\n\u003cp>Researchers from the University of Cambridge found that the people who are most exposed to fast food were almost twice as likely to be obese as those who were least exposed.\u003c/p>\n\u003cp>The idea seems commonsense. \"But up to this point, it's really just been based on a hunch,\" says Thomas Burgoine, the study's lead author and a research associate at the U.K.'s \u003ca href=\"http://www.cedar.iph.cam.ac.uk/about/\">Center for Diet and Activity Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers surveyed nearly 5,500 adults who live in Cambridgeshire County, England,\u003cstrong> \u003c/strong>about their eating habits. They also looked at the number of fast-food and takeout joints around the participants' homes, commuting routes and workplaces. The results \u003ca href=\"http://www.bmj.com/content/348/bmj.g1464\" target=\"_blank\">appear\u003c/a> in the \u003cem>British Medical Journal\u003cstrong>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>While the findings suggest an association between people's food environments and their chances of being overweight, they don't prove that one directly causes the other. But, \u003ca href=\"http://www.cedar.iph.cam.ac.uk/people/cdfs/thomas-burgoine/\" target=\"_blank\">Burgoine\u003c/a> tells The Salt, the research does suggest that policies restricting the number of fast-food joints in a neighborhood might be on the right track.\u003c/p>\n\u003cp>For example, since 2008, Los Angeles has had a \u003ca href=\"http://www.nytimes.com/2011/01/16/us/16fastfood.html\" target=\"_blank\">moratorium\u003c/a> on the opening of new fast-food outlets in South LA, a neighborhood that suffers from alarmingly high rates of poverty and obesity.\u003c/p>\n\u003cp>Burgoine says that the number of fast-food restaurants in many neighborhoods, both in the U.S. and the U.K., have skyrocketed over the past few years.\u003c/p>\n\u003cp>\"As I was doing the research, I really got to thinking about my food exposure and my travel from where I live on one side of Cambridge to the other,\" says Burgoine, whose research focuses on the interaction between obesity and environment.\u003c/p>\n\u003cp>And the dining options around our workplaces can be especially significant, Burgoine says. A quick burger or takeout is especially appealing to people rushing to feed themselves during a limited lunch break. The study found that, on average, people were exposed to 48 percent more fast food at work than at home.\u003c/p>\n\u003cp>Of course, access to fast food is only one reason that people might reach for unhealthy foods. Studies have shown that everything from people's income and upbringing to the layout of their local supermarket can affect their choices.\u003c/p>\n\u003cp>But the researchers found that the risk of obesity increased with the density of fast-food joints, even after controlling for demographic factors like age, income and education, and the amount of calories that participants burned through physical activity.\u003c/p>\n\u003cp>Still, this study doesn't show whether limiting the number of fast-food restaurants in a neighborhood will affect people's risk of obesity in the long term. It also doesn't look at whether the availability of healthier choices played a role.\u003c/p>\n\u003cp>\"Changing the food environment, even with evidence like this, isn't likely to be the answer by itself,\" Burgoine says. \"But it might be one part of a wider solution.\"\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_79129\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d-1024x575.jpg\" alt=\"The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">The Salt at NPR Food\u003c/a> (3/14/14)\u003c/p>\n\u003cp>When it comes to avoiding unhealthy food, it might be that out of sight means out of mind. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The more fast-food joints people encounter around their homes and workplaces, the likelier they are to be obese, according to a study published Thursday.\u003c/p>\n\u003cp>Researchers from the University of Cambridge found that the people who are most exposed to fast food were almost twice as likely to be obese as those who were least exposed.\u003c/p>\n\u003cp>The idea seems commonsense. \"But up to this point, it's really just been based on a hunch,\" says Thomas Burgoine, the study's lead author and a research associate at the U.K.'s \u003ca href=\"http://www.cedar.iph.cam.ac.uk/about/\">Center for Diet and Activity Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers surveyed nearly 5,500 adults who live in Cambridgeshire County, England,\u003cstrong> \u003c/strong>about their eating habits. They also looked at the number of fast-food and takeout joints around the participants' homes, commuting routes and workplaces. The results \u003ca href=\"http://www.bmj.com/content/348/bmj.g1464\" target=\"_blank\">appear\u003c/a> in the \u003cem>British Medical Journal\u003cstrong>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>While the findings suggest an association between people's food environments and their chances of being overweight, they don't prove that one directly causes the other. But, \u003ca href=\"http://www.cedar.iph.cam.ac.uk/people/cdfs/thomas-burgoine/\" target=\"_blank\">Burgoine\u003c/a> tells The Salt, the research does suggest that policies restricting the number of fast-food joints in a neighborhood might be on the right track.\u003c/p>\n\u003cp>For example, since 2008, Los Angeles has had a \u003ca href=\"http://www.nytimes.com/2011/01/16/us/16fastfood.html\" target=\"_blank\">moratorium\u003c/a> on the opening of new fast-food outlets in South LA, a neighborhood that suffers from alarmingly high rates of poverty and obesity.\u003c/p>\n\u003cp>Burgoine says that the number of fast-food restaurants in many neighborhoods, both in the U.S. and the U.K., have skyrocketed over the past few years.\u003c/p>\n\u003cp>\"As I was doing the research, I really got to thinking about my food exposure and my travel from where I live on one side of Cambridge to the other,\" says Burgoine, whose research focuses on the interaction between obesity and environment.\u003c/p>\n\u003cp>And the dining options around our workplaces can be especially significant, Burgoine says. A quick burger or takeout is especially appealing to people rushing to feed themselves during a limited lunch break. The study found that, on average, people were exposed to 48 percent more fast food at work than at home.\u003c/p>\n\u003cp>Of course, access to fast food is only one reason that people might reach for unhealthy foods. Studies have shown that everything from people's income and upbringing to the layout of their local supermarket can affect their choices.\u003c/p>\n\u003cp>But the researchers found that the risk of obesity increased with the density of fast-food joints, even after controlling for demographic factors like age, income and education, and the amount of calories that participants burned through physical activity.\u003c/p>\n\u003cp>Still, this study doesn't show whether limiting the number of fast-food restaurants in a neighborhood will affect people's risk of obesity in the long term. It also doesn't look at whether the availability of healthier choices played a role.\u003c/p>\n\u003cp>\"Changing the food environment, even with evidence like this, isn't likely to be the answer by itself,\" Burgoine says. \"But it might be one part of a wider solution.\"\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": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
"title": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
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"content": "\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Who Says Food Porn Has to be Dominated by Junk Food?",
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"content": "\u003cfigure id=\"attachment_79060\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81-1024x550.jpg\" alt=\"Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"550\" class=\"size-large wp-image-79060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>It's one of our guiltiest pleasures on the internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.\u003c/p>\n\u003cp>Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts — fruits and veggies – just haven't been getting as much love online.\u003c/p>\n\u003cp>But why should the junk food guys have all the fun?\u003c/p>\n\u003cp>That was the thinking behind \u003ca href=\"http://www.foodpornindex.com/\">Food Porn Index\u003c/a>, an interactive website that highlights this unhealthy imbalance in social media. The index uses a custom algorithm to track how many times certain food hashtags are used on Twitter and Instagram, updating every 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_79059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a-1024x767.jpg\" alt=\"Relax with Food Porn Index's "melon meditation." Om ... Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Relax with Food Porn Index's \"melon meditation.\" Om ... Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, the site is part of a marketing campaign from carrot and juice company \u003ca href=\"http://www.bolthouse.com/\">Bolthouse Farms'\u003c/a> — whose \u003cem>thing\u003c/em> is to make healthy foods edgy — but it's also pretty interesting nonetheless.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the index's front page, you'll find a grid of boxes featuring 24 different food hashtags and pictures – 12 healthy ones and 12 unhealthy ones – along with the number of times they've been mentioned. Depending on which box you click on, you'll be shuttled over to a different interactive experience — say, a fast-paced game of \"guac-a-mole or a trippy \"melon meditation,\" led by a soothing voice.\u003c/p>\n\u003cp>The goal is to sway the online conversation to be more about fruits and vegetables, and less about junk food, in a lighthearted way, says Todd Putman, Bolthouse's chief officer or marketing and innovation. He plans to showcase the success of the website at the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> summit this week, where first lady Michelle Obama will be speaking.\u003c/p>\n\u003cp>\"We're aiming for humor, to make guacamole fun, to really bring to life the juxtaposition of Brussels sprouts and having fun with them,\" he says. \"Because people don't necessarily do that today and ... we think [that], to the extent that you can have fun with fruits and vegetables, it can accelerate the consumption. (For the record, we here at The Salt have always found guacamole fun.)\u003c/p>\n\u003cp>Bolthouse may be onto something. Over half of Americans who use social media agree that seeing photos of fruits and vegetables actually motivates them to eat healthier, according to a recent survey that market research company Harris Interactive conducted for Bolthouse. At the same time, about a third of respondents admitted that those glorified photos of cookies, pizza and cake also make them give into their unhealthy cravings.\u003c/p>\n\u003cp>\"What better way than to have a little bit of a laugh around something that's quite serious, which is the way the people eat in this country,\" Putman says. \"We all know [our eating habits are] out of whack, out of balance, and you can clearly see that mathematically.\"\u003c/p>\n\u003cp>To date, the website has collected nearly 200 million hashtags — 71 percent are for junk food, while only 29 percent are for healthy foods. That's actually a slight improvement from when the site was first launched back in February, when the numbers sat at 72.4 percent and 27.6 percent.\u003c/p>\n\u003cp>Among the most popular hashtags? \u003ca href=\"https://twitter.com/search?q=%23condiment&src=typd\">#condiment\u003c/a>. As of this writing, it's clocked in more than 26 million mentions. On the healthy side, the winner is \u003ca href=\"https://twitter.com/search?q=%23vegetable&src=typd\">#vegetable\u003c/a> — with only 14 million uses.\u003c/p>\n\u003cp>While junk food may be winning the hashtag war so far, the site is getting attention – attracting 42,000 unique visitors in under a month. Putman hopes that will encourage other marketers to get more playful with selling healthy foods.\u003c/p>\n\u003cp>\"Marketing of healthy fruits and vegetables need to be more creative, needs to be more innovative, needs to be more relevant ... and more emotive versus rational,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79060\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81-1024x550.jpg\" alt=\"Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"550\" class=\"size-large wp-image-79060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>It's one of our guiltiest pleasures on the internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.\u003c/p>\n\u003cp>Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts — fruits and veggies – just haven't been getting as much love online.\u003c/p>\n\u003cp>But why should the junk food guys have all the fun?\u003c/p>\n\u003cp>That was the thinking behind \u003ca href=\"http://www.foodpornindex.com/\">Food Porn Index\u003c/a>, an interactive website that highlights this unhealthy imbalance in social media. The index uses a custom algorithm to track how many times certain food hashtags are used on Twitter and Instagram, updating every 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_79059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a-1024x767.jpg\" alt=\"Relax with Food Porn Index's "melon meditation." Om ... Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Relax with Food Porn Index's \"melon meditation.\" Om ... Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, the site is part of a marketing campaign from carrot and juice company \u003ca href=\"http://www.bolthouse.com/\">Bolthouse Farms'\u003c/a> — whose \u003cem>thing\u003c/em> is to make healthy foods edgy — but it's also pretty interesting nonetheless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the index's front page, you'll find a grid of boxes featuring 24 different food hashtags and pictures – 12 healthy ones and 12 unhealthy ones – along with the number of times they've been mentioned. Depending on which box you click on, you'll be shuttled over to a different interactive experience — say, a fast-paced game of \"guac-a-mole or a trippy \"melon meditation,\" led by a soothing voice.\u003c/p>\n\u003cp>The goal is to sway the online conversation to be more about fruits and vegetables, and less about junk food, in a lighthearted way, says Todd Putman, Bolthouse's chief officer or marketing and innovation. He plans to showcase the success of the website at the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> summit this week, where first lady Michelle Obama will be speaking.\u003c/p>\n\u003cp>\"We're aiming for humor, to make guacamole fun, to really bring to life the juxtaposition of Brussels sprouts and having fun with them,\" he says. \"Because people don't necessarily do that today and ... we think [that], to the extent that you can have fun with fruits and vegetables, it can accelerate the consumption. (For the record, we here at The Salt have always found guacamole fun.)\u003c/p>\n\u003cp>Bolthouse may be onto something. Over half of Americans who use social media agree that seeing photos of fruits and vegetables actually motivates them to eat healthier, according to a recent survey that market research company Harris Interactive conducted for Bolthouse. At the same time, about a third of respondents admitted that those glorified photos of cookies, pizza and cake also make them give into their unhealthy cravings.\u003c/p>\n\u003cp>\"What better way than to have a little bit of a laugh around something that's quite serious, which is the way the people eat in this country,\" Putman says. \"We all know [our eating habits are] out of whack, out of balance, and you can clearly see that mathematically.\"\u003c/p>\n\u003cp>To date, the website has collected nearly 200 million hashtags — 71 percent are for junk food, while only 29 percent are for healthy foods. That's actually a slight improvement from when the site was first launched back in February, when the numbers sat at 72.4 percent and 27.6 percent.\u003c/p>\n\u003cp>Among the most popular hashtags? \u003ca href=\"https://twitter.com/search?q=%23condiment&src=typd\">#condiment\u003c/a>. As of this writing, it's clocked in more than 26 million mentions. On the healthy side, the winner is \u003ca href=\"https://twitter.com/search?q=%23vegetable&src=typd\">#vegetable\u003c/a> — with only 14 million uses.\u003c/p>\n\u003cp>While junk food may be winning the hashtag war so far, the site is getting attention – attracting 42,000 unique visitors in under a month. Putman hopes that will encourage other marketers to get more playful with selling healthy foods.\u003c/p>\n\u003cp>\"Marketing of healthy fruits and vegetables need to be more creative, needs to be more innovative, needs to be more relevant ... and more emotive versus rational,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"title": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=TqBsXoZMVDc]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \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/TqBsXoZMVDc'\n title='//www.youtube.com/embed/TqBsXoZMVDc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says",
"title": "Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78855\" class=\"wp-caption aligncenter\" style=\"max-width: 1675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\" alt=\"A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\" width=\"1675\" height=\"940\" class=\"size-full wp-image-78855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Americans who ate a diet rich in animal protein during middle age were significantly more likely to die from cancer and other causes, compared with people who reported going easy on foods such as red meat and cheese, fresh research suggests.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cell.com/cell-metabolism/fulltext/S1550-4131%2814%2900062-X\">study,\u003c/a> published Tuesday in the journal \u003cem>Cell Metabolism\u003c/em>, was based on an analysis of data from \u003ca href=\"http://www.cdc.gov/nchs/nhanes.htm\">NHANES\u003c/a>, an ongoing federally funded study that surveys Americans about their eating habits and behaviors.\u003c/p>\n\u003cp>In this particular study, researchers tracked about 6,000 older adults included in the survey to find connections between dietary patterns, death and disease.\u003c/p>\n\u003cp>\"The research shows that a low-protein diet in middle age is useful for preventing cancer and overall mortality,\" wrote co-author \u003ca href=\"http://gero.usc.edu/faculty/crimmins/\">Eileen Crimmins\u003c/a>, the AARP Chair in Gerontology at the University of Southern California, in a release about the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But here's the catch: The researchers also found that for older people, ages 65 and up, there may be a benefit to eating more protein. In this age group, higher levels of protein seemed to be protective against cancer and premature death.\u003c/p>\n\u003cp>So how might these age-dependent effects be explained? Well, \u003ca href=\"http://www.usc.edu/programs/neuroscience/faculty/profile.php?fid=51\">Valter Longo\u003c/a>, the director of the Longevity Institute at USC, who led the research, points to changes in the growth hormone known as IGF-I.\u003c/p>\n\u003cp>When we're young, IGF-1 help promotes growth, which is good. But as we age, too much protein in our diets may lead to overly high levels of IGF-1, which may contribute to aging and DNA damage, Longo explains.\u003c/p>\n\u003cp>Then, after 65, when IGF-I levels trail off, our bodies may benefit from more protein in the diet to help fend of frailty and decline.\u003c/p>\n\u003cp>\"We've suspected that this is the case,\" Longo tells The Salt. In his view, most middle-aged Americans are eating too much protein.\u003c/p>\n\u003cp>The findings, he says, build on previous research he's done on IGF-I, including \u003ca href=\"http://www.npr.org/2011/02/17/133817590/gene-mutation-key-to-ecuador-groups-health\">a study\u003c/a> that looked at a group of Ecuadorians who had low levels of cancer and diabetes due to a genetic mutation that lowered levels of IGF-I.\u003c/p>\n\u003cp>In the new study, Longo and his colleagues found that high-protein foods derived from plants, such as beans and nuts, did not have the same effect on mortality as did high-protein foods from animals.\u003c/p>\n\u003cp>Singling out the effects of protein in the diet is hard to do. For starters, our diets are complex, and sussing out the independent effect of any one component is tough. What's more, surveying people on what they have eaten, as NHANES does, and then trying to figure out how that influences their health years later is a tricky business. So there are still lots of questions about how to interpret these findings.\u003c/p>\n\u003cp>In an age when advocates of the Paleo Diet and other low-carb eating plans such as Atkins talk up the virtues of protein because of its satiating effects, expect plenty of people to be skeptical of the new findings.\u003c/p>\n\u003cp>That said, as we've previously reported, several other studies have found a link between a high intake of red \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">meat\u003c/a> — especially \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">processed meats\u003c/a> like bacon and salami — and other animal proteins and an increased risk of mortality.\u003c/p>\n\u003cp>But could eating meat and cheese really be as bad for you as smoking, as the university news release describing the new \u003cem>Cell Metabolism\u003c/em> paper suggested?\u003c/p>\n\u003cp>Well, that may be an exaggeration, according to Dr. \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, a researcher at the Harvard School of Public Health who studies the links between health, diet and lifestyle.\u003c/p>\n\u003cp>\"The harmful effects of smoking on cancer and mortality are well-established to be substantial, while the harmful effects of red meat consumption are modest in comparison,\" Hu wrote to us in an email.\u003c/p>\n\u003cp>For instance, in a study Hu authored, people who ate a serving of red meat \u003cem>every\u003c/em> day had a 13 percent increased risk of mortality, compared with those who ate little meat. By comparison, people who swapped out red meat for alternative sources of protein cut their risk of premature death. Choosing chicken and other poultry decreased the risk by 14 percent, fish decreased the risk by 7 percent and legumes decreased the risk by 10 percent.\u003c/p>\n\u003cp>So the debate about how much protein is ideal — and from which sources — will go on.\u003c/p>\n\u003cp>In the meantime, if you're feeling confused, consider the one strategy that almost all experts agree on: moderation.\u003c/p>\n\u003cp>The simplest way to maintain a healthy body weight and cut the risk of so many weight-related diseases is to limit calories.\u003c/p>\n\u003cp>So eat what you enjoy. Upsize servings of greens and other vegetables. And downsize servings of meat, cheese and other high-calorie foods. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78855\" class=\"wp-caption aligncenter\" style=\"max-width: 1675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\" alt=\"A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\" width=\"1675\" height=\"940\" class=\"size-full wp-image-78855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Americans who ate a diet rich in animal protein during middle age were significantly more likely to die from cancer and other causes, compared with people who reported going easy on foods such as red meat and cheese, fresh research suggests.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cell.com/cell-metabolism/fulltext/S1550-4131%2814%2900062-X\">study,\u003c/a> published Tuesday in the journal \u003cem>Cell Metabolism\u003c/em>, was based on an analysis of data from \u003ca href=\"http://www.cdc.gov/nchs/nhanes.htm\">NHANES\u003c/a>, an ongoing federally funded study that surveys Americans about their eating habits and behaviors.\u003c/p>\n\u003cp>In this particular study, researchers tracked about 6,000 older adults included in the survey to find connections between dietary patterns, death and disease.\u003c/p>\n\u003cp>\"The research shows that a low-protein diet in middle age is useful for preventing cancer and overall mortality,\" wrote co-author \u003ca href=\"http://gero.usc.edu/faculty/crimmins/\">Eileen Crimmins\u003c/a>, the AARP Chair in Gerontology at the University of Southern California, in a release about the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But here's the catch: The researchers also found that for older people, ages 65 and up, there may be a benefit to eating more protein. In this age group, higher levels of protein seemed to be protective against cancer and premature death.\u003c/p>\n\u003cp>So how might these age-dependent effects be explained? Well, \u003ca href=\"http://www.usc.edu/programs/neuroscience/faculty/profile.php?fid=51\">Valter Longo\u003c/a>, the director of the Longevity Institute at USC, who led the research, points to changes in the growth hormone known as IGF-I.\u003c/p>\n\u003cp>When we're young, IGF-1 help promotes growth, which is good. But as we age, too much protein in our diets may lead to overly high levels of IGF-1, which may contribute to aging and DNA damage, Longo explains.\u003c/p>\n\u003cp>Then, after 65, when IGF-I levels trail off, our bodies may benefit from more protein in the diet to help fend of frailty and decline.\u003c/p>\n\u003cp>\"We've suspected that this is the case,\" Longo tells The Salt. In his view, most middle-aged Americans are eating too much protein.\u003c/p>\n\u003cp>The findings, he says, build on previous research he's done on IGF-I, including \u003ca href=\"http://www.npr.org/2011/02/17/133817590/gene-mutation-key-to-ecuador-groups-health\">a study\u003c/a> that looked at a group of Ecuadorians who had low levels of cancer and diabetes due to a genetic mutation that lowered levels of IGF-I.\u003c/p>\n\u003cp>In the new study, Longo and his colleagues found that high-protein foods derived from plants, such as beans and nuts, did not have the same effect on mortality as did high-protein foods from animals.\u003c/p>\n\u003cp>Singling out the effects of protein in the diet is hard to do. For starters, our diets are complex, and sussing out the independent effect of any one component is tough. What's more, surveying people on what they have eaten, as NHANES does, and then trying to figure out how that influences their health years later is a tricky business. So there are still lots of questions about how to interpret these findings.\u003c/p>\n\u003cp>In an age when advocates of the Paleo Diet and other low-carb eating plans such as Atkins talk up the virtues of protein because of its satiating effects, expect plenty of people to be skeptical of the new findings.\u003c/p>\n\u003cp>That said, as we've previously reported, several other studies have found a link between a high intake of red \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">meat\u003c/a> — especially \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">processed meats\u003c/a> like bacon and salami — and other animal proteins and an increased risk of mortality.\u003c/p>\n\u003cp>But could eating meat and cheese really be as bad for you as smoking, as the university news release describing the new \u003cem>Cell Metabolism\u003c/em> paper suggested?\u003c/p>\n\u003cp>Well, that may be an exaggeration, according to Dr. \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, a researcher at the Harvard School of Public Health who studies the links between health, diet and lifestyle.\u003c/p>\n\u003cp>\"The harmful effects of smoking on cancer and mortality are well-established to be substantial, while the harmful effects of red meat consumption are modest in comparison,\" Hu wrote to us in an email.\u003c/p>\n\u003cp>For instance, in a study Hu authored, people who ate a serving of red meat \u003cem>every\u003c/em> day had a 13 percent increased risk of mortality, compared with those who ate little meat. By comparison, people who swapped out red meat for alternative sources of protein cut their risk of premature death. Choosing chicken and other poultry decreased the risk by 14 percent, fish decreased the risk by 7 percent and legumes decreased the risk by 10 percent.\u003c/p>\n\u003cp>So the debate about how much protein is ideal — and from which sources — will go on.\u003c/p>\n\u003cp>In the meantime, if you're feeling confused, consider the one strategy that almost all experts agree on: moderation.\u003c/p>\n\u003cp>The simplest way to maintain a healthy body weight and cut the risk of so many weight-related diseases is to limit calories.\u003c/p>\n\u003cp>So eat what you enjoy. Upsize servings of greens and other vegetables. And downsize servings of meat, cheese and other high-calorie foods. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beer as a Post-Workout Recovery Drink? Not as Crazy as It Sounds",
"title": "Beer as a Post-Workout Recovery Drink? Not as Crazy as It Sounds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78864\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\" alt=\"An ad for Vampt's Lean Machine "recovery ale," which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Vampt's Lean Machine \"recovery ale,\" which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>There may be some good news brewing for fitness and beer enthusiasts: Somewhere in the north, a Canadian beverage company has concocted a low-alcohol, protein-packed \"fit beer\" that is expected to be marketed as a sports drink later this year, if funding allows.\u003c/p>\n\u003cp>The so-called \u003ca href=\"http://www.leanmachinecanada.com/\">Lean Machine\u003c/a> \"recovery ale,\" created by a team of food scientists at Vampt, touts itself as a healthy alternative to traditional ales, with only 77 calories and 0.5 percent alcohol by volume. And it's supposedly enriched with nutrients, antioxidants and electrolytes to help replenish the body after a good workout.\u003c/p>\n\u003cp>The idea, says Vampt founder Ian Toews, is to create a beverage that aligns with the active lifestyles of young beer lovers, while promoting responsible drinking.\u003c/p>\n\u003cp>\"We just thought that maybe we could do something that would support a drinker, make it still socially fun, and help them accomplish what needs to be accomplished after an aggressive workout,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We wondered what science had to say about this seemingly contradictory, but nonetheless appealing, pairing. Can beer really join the ranks of Gatorade and Powerade to become the next go-to sports drink?\u003c/p>\n\u003cp>Turns out, the idea isn't as farfetched as it might seem.\u003c/p>\n\u003cp>You see, when we exercise, our body gets sapped of some key components\u003cstrong>.\u003c/strong> We lose fluid and electrolytes through sweat as the body tries to cool down. We also draw down our small stores of carbohydrates and proteins as we put our muscles to work. By the end of the workout, our body needs to get all those things back to recover.\u003c/p>\n\u003cp>This is where sports drinks come in. They're full of carbs, sodium and all sorts of nutrients to keep our bodies hydrated and energized during and after exercise. And beer may be able to do that, too — if formulated the right way, says \u003ca href=\"http://www.griffith.edu.au/health/school-public-health/staff/dr-ben-desbrow\">Ben Desbrow\u003c/a>, a sports nutritionist at Griffith University in Australia.\u003c/p>\n\u003cp>Beer itself contains a small amount of carbohydrates and electrolytes, he says. It's not enough to do your body any good after exercise, but researchers like Desbrow have been experimenting with ways to reformulate beer so that it'll have the properties of a sports drink without the dehydrating effects of alcohol.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23690556\">study\u003c/a> published last December in the\u003cem> \u003c/em>\u003cem>International Journal of Sports Nutrition and Exercise Metabolism\u003c/em>, he and his colleagues found that beer's dehydrating effect can be weakened by changing its electrolyte content — a good first step into turning ale into a sports beverage.\u003c/p>\n\u003cp>By lowering the level of alcohol by volume to 2.3 percent and adding salt, they found that the manipulated beer actually hydrated their sample of athletes better than traditional ale.\u003c/p>\n\u003cp>Plus, he adds, since beer is plant based – the key ingredients, aside from water, are barley, hops, and yeast – it contains a whole range of naturally occurring nutrients that manufactured sports drinks don't have.\u003c/p>\n\u003cp>\"A properly formulated beer beverage is likely to do you no more harm than you are likely to get from a sports drink,\" Desbrow says. \"In fact, it probably is likely to do you more good, because it's got a lot of these sort of natural compounds, like polyphenols, that are actually good for your health.\"\u003c/p>\n\u003cp>He's talking about compounds found in plants that are believed to have anti-inflammatory and antioxidative effects. A 2011 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21659904\">study\u003c/a> in Germany suggested that polyphenols in beer may be especially useful for those who go through prolonged strenuous exercise, which tends to lower the body's immune function.\u003c/p>\n\u003cp>In the study, those who were given nonalcoholic beer every day for three weeks before and two weeks after a marathon reported fewer incidences of upper respiratory tract infections and were up to three times less susceptible to the common cold.\u003c/p>\n\u003cp>So that's the good news. The caveat is that for beer to be a good sports drink, you'll have to lose most of the alcohol. And the reasons go beyond just dehydration.\u003c/p>\n\u003cp>For one, excessive amounts of alcohol can impair protein synthesis, the process by which your muscles repair themselves after exercise, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0088384\">study\u003c/a> published last month in \u003cem>PLoS One.\u003c/em>\u003c/p>\n\u003cp>\"It impairs some of what we call the protein signaling molecules in the body. These are the traffic lights that turn on protein synthesis,\" says \u003ca href=\"http://www.ljmu.ac.uk/sps/127448.htm\">John Hawley\u003c/a>, an exercise and nutrition researcher at Australian Catholic University, who led the study. \"[Alcohol] dims the traffic light signals. So ultimately, that whole muscle protein synthesis is slowed down.\"\u003c/p>\n\u003cp>His study found that when athletes binged on alcohol after an intensive strength-training workout, their protein synthesis decreased by nearly 40 percent.\u003c/p>\n\u003cp>Now, the athletes in Hawley's study did \u003cem>a lot\u003c/em> of drinking: They consumed roughly eight shots of vodka mixed with orange juice over a three-hour period. Hawley says it's not clear how more moderate drinking affects the recovery process, but \"my guess is that any alcohol impedes it a little bit.\"\u003c/p>\n\u003cp>So how will a low-alcohol beer like Vampt's Lean Machine ale fare in the market? Hawley notes that consumers haven't always embraced drinks that mimic alcoholic favorites without the buzz. In the 1970s, he says, a whiskey-like, non-alcoholic beverage called \u003ca href=\"http://www.youtube.com/watch?v=ylH43Tcaj60\">Claytons\u003c/a> hit the shelves in New Zealand.\u003c/p>\n\u003cp>\"It lasted on the market three years,\" Hawley says. \"So there's your answer to that.\"\u003c/p>\n\u003cp>But Vampt's Toews says he's not too worried. His company is in the midst of consumer taste tests for its recovery ale in Canada, and \"Canadians know what a good beer is,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "A company claims to have created a \"fit beer\" that can help replenish the body after a workout. We turned to science to see if beer and exercise can really go hand-in-hand. The answer? Yes – and no.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78864\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\" alt=\"An ad for Vampt's Lean Machine "recovery ale," which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Vampt's Lean Machine \"recovery ale,\" which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>There may be some good news brewing for fitness and beer enthusiasts: Somewhere in the north, a Canadian beverage company has concocted a low-alcohol, protein-packed \"fit beer\" that is expected to be marketed as a sports drink later this year, if funding allows.\u003c/p>\n\u003cp>The so-called \u003ca href=\"http://www.leanmachinecanada.com/\">Lean Machine\u003c/a> \"recovery ale,\" created by a team of food scientists at Vampt, touts itself as a healthy alternative to traditional ales, with only 77 calories and 0.5 percent alcohol by volume. And it's supposedly enriched with nutrients, antioxidants and electrolytes to help replenish the body after a good workout.\u003c/p>\n\u003cp>The idea, says Vampt founder Ian Toews, is to create a beverage that aligns with the active lifestyles of young beer lovers, while promoting responsible drinking.\u003c/p>\n\u003cp>\"We just thought that maybe we could do something that would support a drinker, make it still socially fun, and help them accomplish what needs to be accomplished after an aggressive workout,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We wondered what science had to say about this seemingly contradictory, but nonetheless appealing, pairing. Can beer really join the ranks of Gatorade and Powerade to become the next go-to sports drink?\u003c/p>\n\u003cp>Turns out, the idea isn't as farfetched as it might seem.\u003c/p>\n\u003cp>You see, when we exercise, our body gets sapped of some key components\u003cstrong>.\u003c/strong> We lose fluid and electrolytes through sweat as the body tries to cool down. We also draw down our small stores of carbohydrates and proteins as we put our muscles to work. By the end of the workout, our body needs to get all those things back to recover.\u003c/p>\n\u003cp>This is where sports drinks come in. They're full of carbs, sodium and all sorts of nutrients to keep our bodies hydrated and energized during and after exercise. And beer may be able to do that, too — if formulated the right way, says \u003ca href=\"http://www.griffith.edu.au/health/school-public-health/staff/dr-ben-desbrow\">Ben Desbrow\u003c/a>, a sports nutritionist at Griffith University in Australia.\u003c/p>\n\u003cp>Beer itself contains a small amount of carbohydrates and electrolytes, he says. It's not enough to do your body any good after exercise, but researchers like Desbrow have been experimenting with ways to reformulate beer so that it'll have the properties of a sports drink without the dehydrating effects of alcohol.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23690556\">study\u003c/a> published last December in the\u003cem> \u003c/em>\u003cem>International Journal of Sports Nutrition and Exercise Metabolism\u003c/em>, he and his colleagues found that beer's dehydrating effect can be weakened by changing its electrolyte content — a good first step into turning ale into a sports beverage.\u003c/p>\n\u003cp>By lowering the level of alcohol by volume to 2.3 percent and adding salt, they found that the manipulated beer actually hydrated their sample of athletes better than traditional ale.\u003c/p>\n\u003cp>Plus, he adds, since beer is plant based – the key ingredients, aside from water, are barley, hops, and yeast – it contains a whole range of naturally occurring nutrients that manufactured sports drinks don't have.\u003c/p>\n\u003cp>\"A properly formulated beer beverage is likely to do you no more harm than you are likely to get from a sports drink,\" Desbrow says. \"In fact, it probably is likely to do you more good, because it's got a lot of these sort of natural compounds, like polyphenols, that are actually good for your health.\"\u003c/p>\n\u003cp>He's talking about compounds found in plants that are believed to have anti-inflammatory and antioxidative effects. A 2011 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21659904\">study\u003c/a> in Germany suggested that polyphenols in beer may be especially useful for those who go through prolonged strenuous exercise, which tends to lower the body's immune function.\u003c/p>\n\u003cp>In the study, those who were given nonalcoholic beer every day for three weeks before and two weeks after a marathon reported fewer incidences of upper respiratory tract infections and were up to three times less susceptible to the common cold.\u003c/p>\n\u003cp>So that's the good news. The caveat is that for beer to be a good sports drink, you'll have to lose most of the alcohol. And the reasons go beyond just dehydration.\u003c/p>\n\u003cp>For one, excessive amounts of alcohol can impair protein synthesis, the process by which your muscles repair themselves after exercise, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0088384\">study\u003c/a> published last month in \u003cem>PLoS One.\u003c/em>\u003c/p>\n\u003cp>\"It impairs some of what we call the protein signaling molecules in the body. These are the traffic lights that turn on protein synthesis,\" says \u003ca href=\"http://www.ljmu.ac.uk/sps/127448.htm\">John Hawley\u003c/a>, an exercise and nutrition researcher at Australian Catholic University, who led the study. \"[Alcohol] dims the traffic light signals. So ultimately, that whole muscle protein synthesis is slowed down.\"\u003c/p>\n\u003cp>His study found that when athletes binged on alcohol after an intensive strength-training workout, their protein synthesis decreased by nearly 40 percent.\u003c/p>\n\u003cp>Now, the athletes in Hawley's study did \u003cem>a lot\u003c/em> of drinking: They consumed roughly eight shots of vodka mixed with orange juice over a three-hour period. Hawley says it's not clear how more moderate drinking affects the recovery process, but \"my guess is that any alcohol impedes it a little bit.\"\u003c/p>\n\u003cp>So how will a low-alcohol beer like Vampt's Lean Machine ale fare in the market? Hawley notes that consumers haven't always embraced drinks that mimic alcoholic favorites without the buzz. In the 1970s, he says, a whiskey-like, non-alcoholic beverage called \u003ca href=\"http://www.youtube.com/watch?v=ylH43Tcaj60\">Claytons\u003c/a> hit the shelves in New Zealand.\u003c/p>\n\u003cp>\"It lasted on the market three years,\" Hawley says. \"So there's your answer to that.\"\u003c/p>\n\u003cp>But Vampt's Toews says he's not too worried. His company is in the midst of consumer taste tests for its recovery ale in Canada, and \"Canadians know what a good beer is,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why the 'Non-GMO' Label is Organic's Frenemy",
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"content": "\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Non-genetically modified farming is not organic. It's a whole lot cheaper and essentially uses conventional farming techniques. But some consumers think they're the same thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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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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},
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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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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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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",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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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/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
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