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"disqusTitle": "The Science Of Munchies: Why The Scent Of A Burger Gives Us A High",
"title": "The Science Of Munchies: Why The Scent Of A Burger Gives Us A High",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77936\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e-1024x575.jpg\" alt=\"Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274660785/munchies-neuroscience-why-the-scent-of-a-burger-gives-us-a-high\">The Salt at NPR Food\u003c/a> (2/10/14) \u003c/p>\n\u003cp>From cinnamon buns in the morning to a burger after a long run, food never smells as good as when you're super hungry.\u003c/p>\n\u003cp>Now scientists have uncovered a clue as to why that might be — and it lies in the munchies and marijuana.\u003c/p>\n\u003cp>Receptors in the brains of mice that light up when the animals are high are also activated when the critters are fasting, French scientists \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3647.html\">reported\u003c/a> Sunday in the journal \u003cem>Nature Neuroscience\u003c/em>.\u003c/p>\n\u003cp>In other words, skipping a meal triggered the same hunger-inducing receptors that marijuana does. And it works, at least in mice, by boosting the sense of smell, neuroscientist \u003ca href=\"http://www.inb.u-bordeaux2.fr/dev/EN/researcher.php?researcher=Giovanni+Marsicano&id=125\">Giovanni Marsicano\u003c/a> and his team at the Universite de Bordeaux report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's because the receptors that get activated are located in the smelling center of the brain. And sense of smell is known to be a key factor driving appetite.\u003c/p>\n\u003cp>In case you're wondering, the mice didn't toke up. The researchers injected the rodents with \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=16078\">THC\u003c/a>, the active ingredient in marijuana.\u003c/p>\n\u003cp>Of course, mice aren't men — especially when it comes to smelling. The little rodents spend much more of their lives sniffing out yummy food than we do. And they devote much more of their brain power to the activity.\u003c/p>\n\u003cp>But there are some hints that a similar mechanism may also be at work in people.\u003c/p>\n\u003cfigure id=\"attachment_77937\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3-290x290.jpg\" alt=\"We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\" width=\"290\" height=\"290\" class=\"size-medium wp-image-77937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\u003c/figcaption>\u003c/figure>\n\u003cp>When you skip a meal or fast, your brain creates compounds, called \u003ca href=\"http://www.nature.com/ijo/journal/v27/n3/full/0802250a.html\">endocannibinoids\u003c/a> — appropriate, right? — that look and act similarly to THC. And not surprisingly, these chemicals drive you to eat.\u003c/p>\n\u003cp>But hunger also makes you more sensitive to food aromas.\u003c/p>\n\u003cp>So Marsicano and his team thought perhaps the two processes — that burning desire to eat (i.e., munchies) and enhanced smelling — were linked. So he and his team went hunting for receptors in mouse brains that controlled both.\u003c/p>\n\u003cp>They hit the jackpot when they looked in the mice's olfactory bulbs.\u003c/p>\n\u003cp>That part of the brain was packed with receptors that bind THC and ramp up the rodents' appetite — both when they'd been fasting and when they were high.\u003c/p>\n\u003cp>These receptors also made the mice more sensitive to odors when their tummies were empty or their brains were stoned.\u003c/p>\n\u003cp>The data suggest that the major way marijuana triggers the munchies — at least in mice — is through olfaction, Marsicano and his team write in the study.\u003c/p>\n\u003cp>As for humans? We're a more complicated lot, and there's more than just the sense of smell at play when we get the munchies (from hunger or high). For starters, our \"cannabinoid\" receptors are located not just in our brains but in other parts of the body. \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": "Skipping a meal triggers the munchies in a similar way that marijuana does, a study in mice finds. And it works, at least in rodents, by boosting the sense of smell. Receptors in the brain that get activated when the animals are stoned also light up after they've been fasting.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77936\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/harold-kumar_wide-d7d1cef69689fbd1fac6a388141c1ace0f5d448e-1024x575.jpg\" alt=\"Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research in mice offers new clues as to why Harold and Kumar were so motivated to get to White Castle. Photo: Todd Plitt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274660785/munchies-neuroscience-why-the-scent-of-a-burger-gives-us-a-high\">The Salt at NPR Food\u003c/a> (2/10/14) \u003c/p>\n\u003cp>From cinnamon buns in the morning to a burger after a long run, food never smells as good as when you're super hungry.\u003c/p>\n\u003cp>Now scientists have uncovered a clue as to why that might be — and it lies in the munchies and marijuana.\u003c/p>\n\u003cp>Receptors in the brains of mice that light up when the animals are high are also activated when the critters are fasting, French scientists \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3647.html\">reported\u003c/a> Sunday in the journal \u003cem>Nature Neuroscience\u003c/em>.\u003c/p>\n\u003cp>In other words, skipping a meal triggered the same hunger-inducing receptors that marijuana does. And it works, at least in mice, by boosting the sense of smell, neuroscientist \u003ca href=\"http://www.inb.u-bordeaux2.fr/dev/EN/researcher.php?researcher=Giovanni+Marsicano&id=125\">Giovanni Marsicano\u003c/a> and his team at the Universite de Bordeaux report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's because the receptors that get activated are located in the smelling center of the brain. And sense of smell is known to be a key factor driving appetite.\u003c/p>\n\u003cp>In case you're wondering, the mice didn't toke up. The researchers injected the rodents with \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=16078\">THC\u003c/a>, the active ingredient in marijuana.\u003c/p>\n\u003cp>Of course, mice aren't men — especially when it comes to smelling. The little rodents spend much more of their lives sniffing out yummy food than we do. And they devote much more of their brain power to the activity.\u003c/p>\n\u003cp>But there are some hints that a similar mechanism may also be at work in people.\u003c/p>\n\u003cfigure id=\"attachment_77937\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/image1_sq-0d9056c066c4677ad50ee93025ec27c05d1e14c3-290x290.jpg\" alt=\"We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\" width=\"290\" height=\"290\" class=\"size-medium wp-image-77937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We didn't make this up: The scientists who performed the study on how cannabis triggers the munchies through the sense of smell commissioned an artist to put this illustration together. Image: Charlie Padgett/Courtesy of Giovanni Marsicano\u003c/figcaption>\u003c/figure>\n\u003cp>When you skip a meal or fast, your brain creates compounds, called \u003ca href=\"http://www.nature.com/ijo/journal/v27/n3/full/0802250a.html\">endocannibinoids\u003c/a> — appropriate, right? — that look and act similarly to THC. And not surprisingly, these chemicals drive you to eat.\u003c/p>\n\u003cp>But hunger also makes you more sensitive to food aromas.\u003c/p>\n\u003cp>So Marsicano and his team thought perhaps the two processes — that burning desire to eat (i.e., munchies) and enhanced smelling — were linked. So he and his team went hunting for receptors in mouse brains that controlled both.\u003c/p>\n\u003cp>They hit the jackpot when they looked in the mice's olfactory bulbs.\u003c/p>\n\u003cp>That part of the brain was packed with receptors that bind THC and ramp up the rodents' appetite — both when they'd been fasting and when they were high.\u003c/p>\n\u003cp>These receptors also made the mice more sensitive to odors when their tummies were empty or their brains were stoned.\u003c/p>\n\u003cp>The data suggest that the major way marijuana triggers the munchies — at least in mice — is through olfaction, Marsicano and his team write in the study.\u003c/p>\n\u003cp>As for humans? We're a more complicated lot, and there's more than just the sense of smell at play when we get the munchies (from hunger or high). For starters, our \"cannabinoid\" receptors are located not just in our brains but in other parts of the body. \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": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"title": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3\"] \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\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": "Residents of a Philadelphia neighborhood that lacked a grocer got a new market brimming with fresh fruit and veggies — but that didn't change what they ate, a survey shows. Additional interventions — such as cooking classes and nutrition education — may be needed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\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": "Food Industry Groups Say They'll Label GMOs, On Their Terms",
"title": "Food Industry Groups Say They'll Label GMOs, On Their Terms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66-1024x575.jpg\" alt=\"A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272514744/food-industry-groups-say-theyll-label-gmos-on-their-terms\">The Salt at NPR Food\u003c/a> (2/6/14)\u003c/p>\n\u003cp>Remember those ballot initiatives in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164595923/california-rejects-genetically-modified-food-labels-supporters-vow-to-fight-on\">California\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\">Washington\u003c/a> that aimed to get food companies to label products containing genetically modified ingredients?\u003c/p>\n\u003cp>They failed, in 2012 and 2013, respectively, thanks in part to the tens of millions of dollars lavished by the Grocery Manufacturers Association and other food industry groups on campaigns to convince consumers that labeling would make their food more expensive.\u003c/p>\n\u003cp>Even though the food industry won those battles, it's not exactly eager to rehash them elsewhere. So now the GMA — along with a \u003ca href=\"http://coalitionforsafeaffordablefood.org/news/2014/02/05/broad-based-coalition-launched-advocate-congressional-action-federal-gmo-labeling\">new coalition\u003c/a> of 28 groups representing farmers, seed companies and other food producers who rely heavily on GMO ingredients — is changing its tune a bit.\u003c/p>\n\u003cp>In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it supports labeling — sort of.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The [Food and Drug Association] up to now has said that GMOs are safe, but we also recognize that some consumers want more information and companies might want to include GMO information, so we are asking the FDA to outline labeling standards companies can use voluntarily,\" \u003ca href=\"http://www.gmaonline.org/about/board-councils-committees/gma-leadership/\">Pamela Bailey\u003c/a>, president and CEO of the Grocery Manufacturers Association, told reporters in a teleconference Thursday.\u003c/p>\n\u003cp>The move represents the industry's attempt to try to preempt any future state ballot initiatives, which could turn as messy and costly as what played out in California and Washington. And the coalition admitted as much.\u003c/p>\n\u003cp>\"The results of the enormous misinformation put out there, particularly in California and Washington, really compelled us and 28 other groups to step forward and say, 'Enough is enough. We need some help,' \" \u003ca href=\"http://www.ncfc.org/about-ncfc/ncfc-staff\">Chuck Connor\u003c/a>, president of the National Council of Farm Cooperatives, another group in the coalition, said during the teleconference.\u003c/p>\n\u003cp>\"Help\" as defined by the groups is not only a voluntary federal labeling standard, but also a bill that would bar all states from trying to mandate labels at all. In other words, the industry groups would like to crush any possibility of mandatory labels, and instead create a more relaxed system in which companies that want to label can, and companies that don't will never have to. (You can check out the \u003ca href=\"http://images.politico.com/global/2014/01/07/scaned_pdf1.html\" target=\"_blank\">discussion draft\u003c/a> of GMA's proposed bill, which was \u003ca href=\"http://www.politico.com/story/2014/01/gmo-labeling-bill-101853.html\">leaked\u003c/a> to POLITICO in January.)\u003c/p>\n\u003cp>The voluntary federal standard that the industry groups are proposing has been in the works for several months. And they say they've been building support in Congress for it, though they wouldn't divulge any details on when such a bill might be introduced.\u003c/p>\n\u003cp>The coalition is also proposing that before new GMO products go on the market, companies be required to submit safety data to be reviewed and approved by the FDA. Currently, that practice is optional, and thus, critics say, relatively useless from a consumer perspective.\u003c/p>\n\u003cp>As for the significance of the industry's proposal of a voluntary federal standard for labeling, \u003ca href=\"http://www.ewg.org/node/326\">Jason Rano\u003c/a>, director of government affairs at the Environmental Working Group, says it won't do much to combat consumer confusion around GMOs, which is the core issue at stake.\u003c/p>\n\u003cp>\"What we really need is for FDA to require labeling of genetically engineered food and ingredients, so that consumers can understand the universe and make informed choices. We need to provide consumers with the information we know they crave,\" Rano tells The Salt. \"This does not do that. It maintains the current status quo of a voluntary system that hasn't worked.\"\u003c/p>\n\u003cp>As for the proposal to make the pre-market review of safety data on GMO products mandatory, Rano is similarly unimpressed. Even if companies have to submit such data, he notes, this extra layer of regulation is less important than a label that clearly tells consumers what's in the product. \"So it doesn't make a big difference,\" he says.\u003c/p>\n\u003cp>Rano says he hopes that in the absence of a federal labeling requirement, state initiatives and bills pushing mandatory labeling will continue to move forward.\u003c/p>\n\u003cp>The industry meanwhile, maintains its long-standing position that it would be crippled by costs if states do continue to pass labeling laws one by one. (So far, Maine and Connecticut have passed bills. But neither bill will take effect unless other states pass similar measures, too.)\u003c/p>\n\u003cp>According to Ray Gaesser, president of the American Soybean Association, his members would see a 15 to 30 percent increase in costs to grow, keep track, store and deliver product that had to be labeled and meet different standards in different states.\u003c/p>\n\u003cp>Gaesser said a mandatory federal standard would be far easier for producers to adhere to than a patchwork set of regulations concocted by individual states.\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_77783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66-1024x575.jpg\" alt=\"A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272514744/food-industry-groups-say-theyll-label-gmos-on-their-terms\">The Salt at NPR Food\u003c/a> (2/6/14)\u003c/p>\n\u003cp>Remember those ballot initiatives in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164595923/california-rejects-genetically-modified-food-labels-supporters-vow-to-fight-on\">California\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\">Washington\u003c/a> that aimed to get food companies to label products containing genetically modified ingredients?\u003c/p>\n\u003cp>They failed, in 2012 and 2013, respectively, thanks in part to the tens of millions of dollars lavished by the Grocery Manufacturers Association and other food industry groups on campaigns to convince consumers that labeling would make their food more expensive.\u003c/p>\n\u003cp>Even though the food industry won those battles, it's not exactly eager to rehash them elsewhere. So now the GMA — along with a \u003ca href=\"http://coalitionforsafeaffordablefood.org/news/2014/02/05/broad-based-coalition-launched-advocate-congressional-action-federal-gmo-labeling\">new coalition\u003c/a> of 28 groups representing farmers, seed companies and other food producers who rely heavily on GMO ingredients — is changing its tune a bit.\u003c/p>\n\u003cp>In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it supports labeling — sort of.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The [Food and Drug Association] up to now has said that GMOs are safe, but we also recognize that some consumers want more information and companies might want to include GMO information, so we are asking the FDA to outline labeling standards companies can use voluntarily,\" \u003ca href=\"http://www.gmaonline.org/about/board-councils-committees/gma-leadership/\">Pamela Bailey\u003c/a>, president and CEO of the Grocery Manufacturers Association, told reporters in a teleconference Thursday.\u003c/p>\n\u003cp>The move represents the industry's attempt to try to preempt any future state ballot initiatives, which could turn as messy and costly as what played out in California and Washington. And the coalition admitted as much.\u003c/p>\n\u003cp>\"The results of the enormous misinformation put out there, particularly in California and Washington, really compelled us and 28 other groups to step forward and say, 'Enough is enough. We need some help,' \" \u003ca href=\"http://www.ncfc.org/about-ncfc/ncfc-staff\">Chuck Connor\u003c/a>, president of the National Council of Farm Cooperatives, another group in the coalition, said during the teleconference.\u003c/p>\n\u003cp>\"Help\" as defined by the groups is not only a voluntary federal labeling standard, but also a bill that would bar all states from trying to mandate labels at all. In other words, the industry groups would like to crush any possibility of mandatory labels, and instead create a more relaxed system in which companies that want to label can, and companies that don't will never have to. (You can check out the \u003ca href=\"http://images.politico.com/global/2014/01/07/scaned_pdf1.html\" target=\"_blank\">discussion draft\u003c/a> of GMA's proposed bill, which was \u003ca href=\"http://www.politico.com/story/2014/01/gmo-labeling-bill-101853.html\">leaked\u003c/a> to POLITICO in January.)\u003c/p>\n\u003cp>The voluntary federal standard that the industry groups are proposing has been in the works for several months. And they say they've been building support in Congress for it, though they wouldn't divulge any details on when such a bill might be introduced.\u003c/p>\n\u003cp>The coalition is also proposing that before new GMO products go on the market, companies be required to submit safety data to be reviewed and approved by the FDA. Currently, that practice is optional, and thus, critics say, relatively useless from a consumer perspective.\u003c/p>\n\u003cp>As for the significance of the industry's proposal of a voluntary federal standard for labeling, \u003ca href=\"http://www.ewg.org/node/326\">Jason Rano\u003c/a>, director of government affairs at the Environmental Working Group, says it won't do much to combat consumer confusion around GMOs, which is the core issue at stake.\u003c/p>\n\u003cp>\"What we really need is for FDA to require labeling of genetically engineered food and ingredients, so that consumers can understand the universe and make informed choices. We need to provide consumers with the information we know they crave,\" Rano tells The Salt. \"This does not do that. It maintains the current status quo of a voluntary system that hasn't worked.\"\u003c/p>\n\u003cp>As for the proposal to make the pre-market review of safety data on GMO products mandatory, Rano is similarly unimpressed. Even if companies have to submit such data, he notes, this extra layer of regulation is less important than a label that clearly tells consumers what's in the product. \"So it doesn't make a big difference,\" he says.\u003c/p>\n\u003cp>Rano says he hopes that in the absence of a federal labeling requirement, state initiatives and bills pushing mandatory labeling will continue to move forward.\u003c/p>\n\u003cp>The industry meanwhile, maintains its long-standing position that it would be crippled by costs if states do continue to pass labeling laws one by one. (So far, Maine and Connecticut have passed bills. But neither bill will take effect unless other states pass similar measures, too.)\u003c/p>\n\u003cp>According to Ray Gaesser, president of the American Soybean Association, his members would see a 15 to 30 percent increase in costs to grow, keep track, store and deliver product that had to be labeled and meet different standards in different states.\u003c/p>\n\u003cp>Gaesser said a mandatory federal standard would be far easier for producers to adhere to than a patchwork set of regulations concocted by individual states.\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": "Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too",
"title": "Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too",
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"content": "\u003cfigure id=\"attachment_77738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c-1024x575.jpg\" alt=\"A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">The Salt at NPR\u003c/a> (2/5/14)\u003c/p>\n\u003cp>Ladies, if that Super Bowl Sunday \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss/\">pitch\u003c/a> from '90s heartthrob John Stamos didn't leave you craving more yogurt, here's some science that might do the trick: There's tantalizing new research suggesting that some friendly bacteria commonly found in yogurts may help women shed more weight while on a diet and keep it off.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24299712\">findings\u003c/a>, published recently in the \u003cem>British Journal of Nutrition\u003c/em>, also hint at how probiotics — live cultures of supposedly beneficial microbes — in our food might be interacting with the tiny microbes that live in our guts, which may play a role in the obesity epidemic.\u003c/p>\n\u003cp>In the study, researchers from Universite Laval in Quebec, Canada, and yogurt giant Nestle recruited 125 obese but otherwise healthy men and women for a 24-week-long study. For the first 12 weeks, all of the subjects were put on a supervised, calorie-restricted weight-loss diet. The second 12 weeks was a weight-maintenance period: Participants got a personalized diet plan but no more calorie restrictions.\u003c/p>\n\u003cp>During the entire 24-week period, half the study subjects got two pills a day containing a probiotic known as \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_rhamnosus\">\u003cem>Lactobacillus rhamnosus\u003c/em>\u003c/a>. Each pill contained roughly the same amount of this bacteria as you would get in a single serving of yogurt. The other half received placebo pills.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of the first 12 weeks, the women taking the probiotics lost an average of 9.7 pounds, versus the 5.7-pound average weight loss for women taking the placebo.\u003c/p>\n\u003cp>But here's the kicker: During the second 12 weeks, the placebo group of women maintained their weight loss, but the women who were taking probiotics kept right on losing weight, for a total average weight loss of 11.5 pounds.\u003c/p>\n\u003cp>In other words, the women in the probiotics group lost nearly twice as much weight overall on average. They also lost more fat mass. What's more, women in the probiotic group also saw a 25 percent drop in their blood levels of leptin, a hormone that seems to be a key player in regulating appetite and metabolism.\u003c/p>\n\u003cp>While the researchers only looked at one type of probiotics, they say other probiotics found in dairy products may well have a similar effect.\u003c/p>\n\u003cp>So what about the fellows, you ask? The menfolk who took the probiotics didn't seem to lose any more weight than those who took the placebo.\u003c/p>\n\u003cp>\"We don't know why the probiotics didn't have any effect on men. It may be a question of dosage, or the study period may have been too short,\" \u003ca href=\"http://www.obesitynetwork.ca/members/view.aspx?id=333&title=Angelo+Tremblay&menu&app&cat1\">Angelo Tremblay\u003c/a>, an obesity researcher at Laval who led the research, said in a statement.\u003c/p>\n\u003cp>One interesting difference among the genders occurred in the gut. The men taking probiotics didn't experience any significant changes in the makeup of the microbes living in their stomachs.\u003c/p>\n\u003cp>But it was a different story altogether in women: The probiotic treatment, the researchers note, appeared to \"substantially and significantly\" reduce the amount of bacteria in the Lachnospiraceae family in the ladies' bellies. Those beasties belong to a group of bacteria that have previously been linked with obesity — although, as the researchers note, scientists are still trying to pin down exactly what role they may play.\u003c/p>\n\u003cp>That hint that the probiotics might somehow be affecting the women's gut microbiome is intriguing. That's because in recent years, studies have shown that \u003ca href=\"http://www.npr.org/blogs/health/2013/08/28/216081342/diverse-gut-microbes-a-trim-waistline-and-health-go-together\">lean people have more species\u003c/a> and more numbers of critters living in their gut than obese people do. And in one \u003ca href=\"http://www.npr.org/2013/09/06/219669536/do-your-gut-bacteria-influence-your-metabolism\">highly publicized study\u003c/a> from last year, researchers were able to make mice lean or obese by altering their gut bacteria.\u003c/p>\n\u003cp>\"The link between the gut microbiota ... and weight maintenance is very compelling,\" \u003ca href=\"http://publish.ucc.ie/researchprofiles/D010/chill\">Colin Hill\u003c/a>, a microbiologist at University College Cork in Ireland, tells The Salt in an email.\u003c/p>\n\u003cp>But here's the thing: The bacteria that live in our gut are\u003cem> completely\u003c/em> different from the ones we consume in yogurt or probiotic supplements. In fact, Lactobacillus and other bacteria in yogurt don't even stick around for long in our bodies after we eat them. And while evidence is growing that eating probiotics may have an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">overall good effect\u003c/a> on health, researchers are still trying to puzzle out which strains might be helpful, why and how.\u003c/p>\n\u003cp>So what everybody in the probiotics world wants to know is: Can the party-hopping bugs in your Yoplait really influence the long-term inhabitants in your belly?\u003c/p>\n\u003cp>The new study has \"thrown up several interesting leads,\" says Hill, but it really doesn't answer those big questions.\u003c/p>\n\u003cp>One thing that's clear, though: No matter how those friendly bugs in our food may be working, you still have to eat the right stuff to get the weight loss effect. In other words: Keep the kale salads coming; hold the burger and fries.\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": "Women who took a probiotic commonly found in yogurts daily while on a diet regime lost significantly more weight and fat than their counterparts who received a placebo. The findings offer interesting hints about how probiotics might be interacting with the tiny microbes that live in our guts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c-1024x575.jpg\" alt=\"A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">The Salt at NPR\u003c/a> (2/5/14)\u003c/p>\n\u003cp>Ladies, if that Super Bowl Sunday \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss/\">pitch\u003c/a> from '90s heartthrob John Stamos didn't leave you craving more yogurt, here's some science that might do the trick: There's tantalizing new research suggesting that some friendly bacteria commonly found in yogurts may help women shed more weight while on a diet and keep it off.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24299712\">findings\u003c/a>, published recently in the \u003cem>British Journal of Nutrition\u003c/em>, also hint at how probiotics — live cultures of supposedly beneficial microbes — in our food might be interacting with the tiny microbes that live in our guts, which may play a role in the obesity epidemic.\u003c/p>\n\u003cp>In the study, researchers from Universite Laval in Quebec, Canada, and yogurt giant Nestle recruited 125 obese but otherwise healthy men and women for a 24-week-long study. For the first 12 weeks, all of the subjects were put on a supervised, calorie-restricted weight-loss diet. The second 12 weeks was a weight-maintenance period: Participants got a personalized diet plan but no more calorie restrictions.\u003c/p>\n\u003cp>During the entire 24-week period, half the study subjects got two pills a day containing a probiotic known as \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_rhamnosus\">\u003cem>Lactobacillus rhamnosus\u003c/em>\u003c/a>. Each pill contained roughly the same amount of this bacteria as you would get in a single serving of yogurt. The other half received placebo pills.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the first 12 weeks, the women taking the probiotics lost an average of 9.7 pounds, versus the 5.7-pound average weight loss for women taking the placebo.\u003c/p>\n\u003cp>But here's the kicker: During the second 12 weeks, the placebo group of women maintained their weight loss, but the women who were taking probiotics kept right on losing weight, for a total average weight loss of 11.5 pounds.\u003c/p>\n\u003cp>In other words, the women in the probiotics group lost nearly twice as much weight overall on average. They also lost more fat mass. What's more, women in the probiotic group also saw a 25 percent drop in their blood levels of leptin, a hormone that seems to be a key player in regulating appetite and metabolism.\u003c/p>\n\u003cp>While the researchers only looked at one type of probiotics, they say other probiotics found in dairy products may well have a similar effect.\u003c/p>\n\u003cp>So what about the fellows, you ask? The menfolk who took the probiotics didn't seem to lose any more weight than those who took the placebo.\u003c/p>\n\u003cp>\"We don't know why the probiotics didn't have any effect on men. It may be a question of dosage, or the study period may have been too short,\" \u003ca href=\"http://www.obesitynetwork.ca/members/view.aspx?id=333&title=Angelo+Tremblay&menu&app&cat1\">Angelo Tremblay\u003c/a>, an obesity researcher at Laval who led the research, said in a statement.\u003c/p>\n\u003cp>One interesting difference among the genders occurred in the gut. The men taking probiotics didn't experience any significant changes in the makeup of the microbes living in their stomachs.\u003c/p>\n\u003cp>But it was a different story altogether in women: The probiotic treatment, the researchers note, appeared to \"substantially and significantly\" reduce the amount of bacteria in the Lachnospiraceae family in the ladies' bellies. Those beasties belong to a group of bacteria that have previously been linked with obesity — although, as the researchers note, scientists are still trying to pin down exactly what role they may play.\u003c/p>\n\u003cp>That hint that the probiotics might somehow be affecting the women's gut microbiome is intriguing. That's because in recent years, studies have shown that \u003ca href=\"http://www.npr.org/blogs/health/2013/08/28/216081342/diverse-gut-microbes-a-trim-waistline-and-health-go-together\">lean people have more species\u003c/a> and more numbers of critters living in their gut than obese people do. And in one \u003ca href=\"http://www.npr.org/2013/09/06/219669536/do-your-gut-bacteria-influence-your-metabolism\">highly publicized study\u003c/a> from last year, researchers were able to make mice lean or obese by altering their gut bacteria.\u003c/p>\n\u003cp>\"The link between the gut microbiota ... and weight maintenance is very compelling,\" \u003ca href=\"http://publish.ucc.ie/researchprofiles/D010/chill\">Colin Hill\u003c/a>, a microbiologist at University College Cork in Ireland, tells The Salt in an email.\u003c/p>\n\u003cp>But here's the thing: The bacteria that live in our gut are\u003cem> completely\u003c/em> different from the ones we consume in yogurt or probiotic supplements. In fact, Lactobacillus and other bacteria in yogurt don't even stick around for long in our bodies after we eat them. And while evidence is growing that eating probiotics may have an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">overall good effect\u003c/a> on health, researchers are still trying to puzzle out which strains might be helpful, why and how.\u003c/p>\n\u003cp>So what everybody in the probiotics world wants to know is: Can the party-hopping bugs in your Yoplait really influence the long-term inhabitants in your belly?\u003c/p>\n\u003cp>The new study has \"thrown up several interesting leads,\" says Hill, but it really doesn't answer those big questions.\u003c/p>\n\u003cp>One thing that's clear, though: No matter how those friendly bugs in our food may be working, you still have to eat the right stuff to get the weight loss effect. In other words: Keep the kale salads coming; hold the burger and fries.\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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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140204_me_how_american_food_companies_go_gmo-free_in_a_gmo_world.mp3\"] \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\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": "Many American food companies, responding to consumer demands, are looking for grain that's not genetically modified. It turns out that non-GMO corn and soybeans aren't hard to find. Years ago, grain traders set up a supply chain to deliver non-GMO grain from U.S. farmers to customers in Japan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": " Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules",
"title": " Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3\"] \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Ads Go Healthy: Selling Yogurt With A Steamy Kiss",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[youtube //www.youtube.com/watch?v=DrcaeAumAZo]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">The Salt at NPR Food\u003c/a> (1/31/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140131_me_super_bowl_ads_go_healthy_selling_yogurt_with_a_steamy_kiss.mp3\"] \u003c/p>\n\u003cp>We're all accustomed to Super Bowl ads for chips and soda and beer.\u003c/p>\n\u003cp>But it's a new day. And, this year, we'll also get pitched on healthier fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=7fwH_924WUc]\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FoZXGR8F9XI]\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Af_npxrmljg]\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ugo7Y2lRsxc]\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7fwH_924WUc'\n title='//www.youtube.com/embed/7fwH_924WUc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\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/FoZXGR8F9XI'\n title='//www.youtube.com/embed/FoZXGR8F9XI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\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/Af_npxrmljg'\n title='//www.youtube.com/embed/Af_npxrmljg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\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/ugo7Y2lRsxc'\n title='//www.youtube.com/embed/ugo7Y2lRsxc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \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": "FDA Found Drugs Used In Food Animals To Be 'High Risk'",
"title": "FDA Found Drugs Used In Food Animals To Be 'High Risk'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77288\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\" alt=\"Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"885\" height=\"664\" class=\"size-full wp-image-77288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/28/267225093/fda-found-drugs-used-in-food-animals-to-be-high-risk\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>According to newly released documents, the Food and Drug Administration concluded years ago that many of the antibiotics farmers use on food animals are risky for human health.\u003c/p>\n\u003cp>The Natural Resources Defense Council, an environmental advocacy group, acquired the documents through the Freedom of Information Act and published a \u003ca href=\"http://www.nrdc.org/food/saving-antibiotics/files/antibiotic-feed-fda-documents-IB.pdf\">report\u003c/a> with the findings on Monday. The documents show that from 2001 to 2010, FDA scientists studied 30 different antibiotics that were approved decades ago, and called 18 of the drugs \"high risk\" because they could expose humans to antibiotic-resistant bacteria through the food supply. The NRDC says that since then, the FDA has ignored these findings.\u003c/p>\n\u003cp>\"FDA continues to knowingly allow the use of drugs in animal feed that likely pose a 'high risk' to human health,\" Carmen Cordova, NRDC microbiologist and lead author of the report, said in a \u003ca href=\"http://www.nrdc.org/media/2014/140127a.asp?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NRDCPressReleases+%28NRDC+Press+Releases%29\">statement\u003c/a>. \"That's a breach of their responsibility and the public trust.\"\u003c/p>\n\u003cp>Farmers sometimes give chickens or pigs low doses of antibiotics to help them grow faster or prevent disease. Public health researchers say such non-therapeutic use \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">can lead\u003c/a> to drug-resistant bacteria in the animals and those microbes can infect people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 30 drugs reviewed by the FDA would not have been approved for non-therapeutic use under current safety guidelines either because they carried a high risk to human health or because there wasn't enough information to determine the risk, the documents show.\u003c/p>\n\u003cp>The FDA now \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">is moving to phase out\u003c/a> the non-therapeutic use of drugs to make farm animals grow faster or use feed more efficiently. But critics say that's happening too slowly.\u003c/p>\n\u003cp>\"NRDC's report reveals that millions of pounds of antibiotics are being fed to livestock without meeting FDA's modern, or even 40-year-old, safety standards,\" \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming tells The Salt in an email. \"That underscores just how important it is that FDA gets its new policy right and holds companies to their commitment to comply with it.\"\u003c/p>\n\u003cp>In an email, the FDA defended its policy on animal antibiotics. \"The FDA is confident that its current strategy to protect the effectiveness of medically important antimicrobials, including penicillins and tetracyclines, is the most efficient and effective way to change the use of these products in animal agriculture,\" wrote spokeswoman Siobhan DeLancey.\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": "Documents show that Food and Drug Administration scientists allowed 18 drugs to be sold to farmers despite a risk to human health. Critics say the agency now needs to get companies to commit to phasing out the drugs given to animals at low doses to make them grow faster.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77288\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\" alt=\"Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"885\" height=\"664\" class=\"size-full wp-image-77288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/28/267225093/fda-found-drugs-used-in-food-animals-to-be-high-risk\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>According to newly released documents, the Food and Drug Administration concluded years ago that many of the antibiotics farmers use on food animals are risky for human health.\u003c/p>\n\u003cp>The Natural Resources Defense Council, an environmental advocacy group, acquired the documents through the Freedom of Information Act and published a \u003ca href=\"http://www.nrdc.org/food/saving-antibiotics/files/antibiotic-feed-fda-documents-IB.pdf\">report\u003c/a> with the findings on Monday. The documents show that from 2001 to 2010, FDA scientists studied 30 different antibiotics that were approved decades ago, and called 18 of the drugs \"high risk\" because they could expose humans to antibiotic-resistant bacteria through the food supply. The NRDC says that since then, the FDA has ignored these findings.\u003c/p>\n\u003cp>\"FDA continues to knowingly allow the use of drugs in animal feed that likely pose a 'high risk' to human health,\" Carmen Cordova, NRDC microbiologist and lead author of the report, said in a \u003ca href=\"http://www.nrdc.org/media/2014/140127a.asp?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NRDCPressReleases+%28NRDC+Press+Releases%29\">statement\u003c/a>. \"That's a breach of their responsibility and the public trust.\"\u003c/p>\n\u003cp>Farmers sometimes give chickens or pigs low doses of antibiotics to help them grow faster or prevent disease. Public health researchers say such non-therapeutic use \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">can lead\u003c/a> to drug-resistant bacteria in the animals and those microbes can infect people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 30 drugs reviewed by the FDA would not have been approved for non-therapeutic use under current safety guidelines either because they carried a high risk to human health or because there wasn't enough information to determine the risk, the documents show.\u003c/p>\n\u003cp>The FDA now \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">is moving to phase out\u003c/a> the non-therapeutic use of drugs to make farm animals grow faster or use feed more efficiently. But critics say that's happening too slowly.\u003c/p>\n\u003cp>\"NRDC's report reveals that millions of pounds of antibiotics are being fed to livestock without meeting FDA's modern, or even 40-year-old, safety standards,\" \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming tells The Salt in an email. \"That underscores just how important it is that FDA gets its new policy right and holds companies to their commitment to comply with it.\"\u003c/p>\n\u003cp>In an email, the FDA defended its policy on animal antibiotics. \"The FDA is confident that its current strategy to protect the effectiveness of medically important antimicrobials, including penicillins and tetracyclines, is the most efficient and effective way to change the use of these products in animal agriculture,\" wrote spokeswoman Siobhan DeLancey.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_77187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94-1024x1024.jpg\" alt=\"Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-77187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2014/01/20140126_wesun_new_law_puts_gloves_on_california_bartenders.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://digital.vpr.net/people/sam-sanders\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">The Salt at NPR Food\u003c/a> (1/26/14)\u003c/p>\n\u003cp>Bartender Cameron Hall hadn't heard of a new California law that bans culinary workers from touching uncooked food with their bare hands.\u003c/p>\n\u003cp>The rule applies to bartenders, who are now supposed to wear gloves to put limes in the mojitos and cherries in the Manhattans — even to scoop ice into a glass.\u003c/p>\n\u003cp>But when a reporter fills him in, Hall stops serving drinks at Rocco's Tavern, a little spot in downtown Culver City, just long enough to rant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It'd just be a pain,\" he says. \"It'd be a nuisance. I'm gonna start making my customers wear gloves, in opposition!\"\u003c/p>\n\u003cp>Hall says the law is unnecessary, as his bar is always on guard, ready for an unannounced food inspector to drop in, keeping up with multiple health and safety codes already on the books.\u003c/p>\n\u003cp>It's not just the nuisance of the gloves, he says. It's how they will change the art of bartending.\u003c/p>\n\u003cp>What would be the hardest thing to do with gloves on? Hall answers, \"Shake hands.\"\u003c/p>\n\u003cp>California Assemblyman Richard Pan, a Democrat who heads the committee that introduced the glove rule, says the law is not that onerous.\u003c/p>\n\u003cp>For starters, Pan says the law was written after conversations between lawmakers, health officials and some of the establishments that would have to abide by the rule.\u003c/p>\n\u003cp>\"The purpose of the law was not to force everyone to wear gloves, as much as to ensure that we have cleanliness and food safety in restaurants,\" he says.\u003c/p>\n\u003cp>Pan says regulators are still figuring out how they'll enforce the law. For the first six months, no one will be punished for not wearing gloves. They'll just get warnings.\u003c/p>\n\u003cp>Also, restaurants and bars can apply for exemptions to the rule if they adhere to strict training requirements and written guidelines.\u003c/p>\n\u003cp>Pan does admit, gloves can't fix all food safety issues.\u003c/p>\n\u003cp>\"I think that we should keep our food clean and safe,\" he says. \"That doesn't always mean wearing gloves. A glove by itself does not magically make everything clean.\"\u003c/p>\n\u003cp>Since the law passed, a change.org petition was launched to exempt bartenders from the glove rule. In just a few days, it got over 5,000 signatures. \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": "A new food safety law in California bans culinary workers from touching uncooked food with their bare hands. That means bartenders can no longer drop ice cubes or add garnishes without gloves on, and that's got some unhappy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94-1024x1024.jpg\" alt=\"Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-77187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://digital.vpr.net/people/sam-sanders\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">The Salt at NPR Food\u003c/a> (1/26/14)\u003c/p>\n\u003cp>Bartender Cameron Hall hadn't heard of a new California law that bans culinary workers from touching uncooked food with their bare hands.\u003c/p>\n\u003cp>The rule applies to bartenders, who are now supposed to wear gloves to put limes in the mojitos and cherries in the Manhattans — even to scoop ice into a glass.\u003c/p>\n\u003cp>But when a reporter fills him in, Hall stops serving drinks at Rocco's Tavern, a little spot in downtown Culver City, just long enough to rant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It'd just be a pain,\" he says. \"It'd be a nuisance. I'm gonna start making my customers wear gloves, in opposition!\"\u003c/p>\n\u003cp>Hall says the law is unnecessary, as his bar is always on guard, ready for an unannounced food inspector to drop in, keeping up with multiple health and safety codes already on the books.\u003c/p>\n\u003cp>It's not just the nuisance of the gloves, he says. It's how they will change the art of bartending.\u003c/p>\n\u003cp>What would be the hardest thing to do with gloves on? Hall answers, \"Shake hands.\"\u003c/p>\n\u003cp>California Assemblyman Richard Pan, a Democrat who heads the committee that introduced the glove rule, says the law is not that onerous.\u003c/p>\n\u003cp>For starters, Pan says the law was written after conversations between lawmakers, health officials and some of the establishments that would have to abide by the rule.\u003c/p>\n\u003cp>\"The purpose of the law was not to force everyone to wear gloves, as much as to ensure that we have cleanliness and food safety in restaurants,\" he says.\u003c/p>\n\u003cp>Pan says regulators are still figuring out how they'll enforce the law. For the first six months, no one will be punished for not wearing gloves. They'll just get warnings.\u003c/p>\n\u003cp>Also, restaurants and bars can apply for exemptions to the rule if they adhere to strict training requirements and written guidelines.\u003c/p>\n\u003cp>Pan does admit, gloves can't fix all food safety issues.\u003c/p>\n\u003cp>\"I think that we should keep our food clean and safe,\" he says. \"That doesn't always mean wearing gloves. A glove by itself does not magically make everything clean.\"\u003c/p>\n\u003cp>Since the law passed, a change.org petition was launched to exempt bartenders from the glove rule. In just a few days, it got over 5,000 signatures. \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": "Dry January: Giving Up Booze For A Month Does Have Benefits",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77158\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-e1390591338557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-1024x576.jpg\" alt=\"Give your liver a break every now and then. Photo: iStockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give your liver a break every now and then. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264568151/dry-january-giving-up-booze-for-a-month-does-have-benefits\">The Salt at NPR Food\u003c/a> (1/24/14)\u003c/p>\n\u003cp>As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those resolved to change their eating habits may cut the carbohydrates or say a sweet \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">goodbye to sugar\u003c/a>, for regular drinkers, the tradition may involve what's known as a dry January: giving up booze for a month.\u003c/p>\n\u003cp>But could such a short-term breakup with alcohol really impart any measurable health benefits?\u003c/p>\n\u003cp>Recently, the staff at the British magazine \u003cem>New Scientist\u003c/em> decided to find out, using themselves as guinea pigs. The findings of their small but intriguing \u003ca href=\"http://www.newscientist.com/article/mg22129502.600-our-liver-vacation-is-a-dry-january-really-worth-it.html#.UtVl9fsSEmV\">study\u003c/a> suggest the answer is a resounding yes.\u003c/p>\n\u003cp>Fourteen healthy \u003cem>New Scientist\u003c/em> employees filled out lifestyle questionnaires, underwent ultrasounds and gave blood samples. Then, 10 of them gave up alcohol for five weeks, while four of them continued drinking normally.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Normal\" drinking for the \u003cem>New Scientist\u003c/em> group ranged from 10 units of alcohol per week — the \u003ca href=\"http://www.bbc.co.uk/news/uk-16470686\">equivalent\u003c/a> of about eight 12-ounce bottles of regular-strength beer — to 80 units, or 64 beers, per week. Those numbers may seem high, but in Britain, where drinking is a national pastime, the group's supervising doctor told them none were problem drinkers. (Incidentally, Britain's National Health Service \u003ca href=\"http://www.nhs.uk/Livewell/alcohol/Pages/alcohol-units.aspx\">recommends\u003c/a> no more than 14 to 21 alcohol units per week.)\u003c/p>\n\u003cp>The results of these changes were significant enough to make you put down your pint and take notice.\u003c/p>\n\u003cp>Dr. Rajiv Jalan, a liver specialist at the \u003ca href=\"http://www.ucl.ac.uk/liver-and-digestive-health\">Institute for Liver and Digestive Health at University College London\u003c/a>, analyzed the findings. They revealed that liver fat, a precursor to liver damage, for all of those in the study who gave up drinking fell by at least 15 percent, and almost 20 percent for some.\u003c/p>\n\u003cp>Abstainers also saw their blood glucose levels — a key factor in determining diabetes risk — fall by an average of 16 percent. It's the first study to show such an immediate drop from going dry, says Dr. James Ferguson, a liver specialist at \u003ca href=\"http://www.uhb.nhs.uk/new-hospital.htm\">Queen Elizabeth Hospital Birmingham\u003c/a> in England, who was not involved in the experiment.\u003c/p>\n\u003cp>Overall, Ferguson says, the evidence is convincing but not all that surprising.\u003c/p>\n\u003cp>\"If you take time off from alcohol, it's going to be beneficial for your liver from the reduction of fat,\" he tells The Salt. \"People always forget the amount of calories in alcohol, so if you take a month off, and you usually consume 20 units, you're going to lose weight and fat. It's a massive reduction in calories. \"\u003c/p>\n\u003cp>The main causes of \u003ca href=\"http://www.healthline.com/health/fatty-liver\">excessive fat in the liver\u003c/a> are obesity and excessive alcohol consumption. Alcohol changes the way the liver processes fat, resulting in more fat cells that can cause inflammation, leading to liver disease.\u003c/p>\n\u003cp>But Ferguson warns that a dry January could trigger the same sort of negative boomerang effect as do restrictive diets: First you abstain, then you binge to make up for it. He questions whether a dry January leads to a wetter-than-normal February.\u003c/p>\n\u003cp>Beyond that, there's the question of whether and how much these improvements last in the long run. Ferguson takes a sobering view.\u003c/p>\n\u003cp>\"I don't think taking one month a year off alcohol makes any difference,\" he says. \"It's more important to cut back generally.\"\u003c/p>\n\u003cp>In fact, The British Liver Trust doesn't endorse a dry January, saying the tradition is \"medically futile\" and encourages alcohol abuse the rest of the year. Instead, the Trust suggests staying off the sauce \u003ca href=\"http://loveyourliver.org.uk/\">two or three days every week\u003c/a>, allowing the liver to recover regularly.\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": "For regular drinkers, the New Year's resolution tradition may involve what's known as a dry January: giving up booze for a month. But could such a short-term breakup with alcohol really impart any measurable health benefits? A small but intriguing study suggests yes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77158\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-e1390591338557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-1024x576.jpg\" alt=\"Give your liver a break every now and then. Photo: iStockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give your liver a break every now and then. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264568151/dry-january-giving-up-booze-for-a-month-does-have-benefits\">The Salt at NPR Food\u003c/a> (1/24/14)\u003c/p>\n\u003cp>As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those resolved to change their eating habits may cut the carbohydrates or say a sweet \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">goodbye to sugar\u003c/a>, for regular drinkers, the tradition may involve what's known as a dry January: giving up booze for a month.\u003c/p>\n\u003cp>But could such a short-term breakup with alcohol really impart any measurable health benefits?\u003c/p>\n\u003cp>Recently, the staff at the British magazine \u003cem>New Scientist\u003c/em> decided to find out, using themselves as guinea pigs. The findings of their small but intriguing \u003ca href=\"http://www.newscientist.com/article/mg22129502.600-our-liver-vacation-is-a-dry-january-really-worth-it.html#.UtVl9fsSEmV\">study\u003c/a> suggest the answer is a resounding yes.\u003c/p>\n\u003cp>Fourteen healthy \u003cem>New Scientist\u003c/em> employees filled out lifestyle questionnaires, underwent ultrasounds and gave blood samples. Then, 10 of them gave up alcohol for five weeks, while four of them continued drinking normally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Normal\" drinking for the \u003cem>New Scientist\u003c/em> group ranged from 10 units of alcohol per week — the \u003ca href=\"http://www.bbc.co.uk/news/uk-16470686\">equivalent\u003c/a> of about eight 12-ounce bottles of regular-strength beer — to 80 units, or 64 beers, per week. Those numbers may seem high, but in Britain, where drinking is a national pastime, the group's supervising doctor told them none were problem drinkers. (Incidentally, Britain's National Health Service \u003ca href=\"http://www.nhs.uk/Livewell/alcohol/Pages/alcohol-units.aspx\">recommends\u003c/a> no more than 14 to 21 alcohol units per week.)\u003c/p>\n\u003cp>The results of these changes were significant enough to make you put down your pint and take notice.\u003c/p>\n\u003cp>Dr. Rajiv Jalan, a liver specialist at the \u003ca href=\"http://www.ucl.ac.uk/liver-and-digestive-health\">Institute for Liver and Digestive Health at University College London\u003c/a>, analyzed the findings. They revealed that liver fat, a precursor to liver damage, for all of those in the study who gave up drinking fell by at least 15 percent, and almost 20 percent for some.\u003c/p>\n\u003cp>Abstainers also saw their blood glucose levels — a key factor in determining diabetes risk — fall by an average of 16 percent. It's the first study to show such an immediate drop from going dry, says Dr. James Ferguson, a liver specialist at \u003ca href=\"http://www.uhb.nhs.uk/new-hospital.htm\">Queen Elizabeth Hospital Birmingham\u003c/a> in England, who was not involved in the experiment.\u003c/p>\n\u003cp>Overall, Ferguson says, the evidence is convincing but not all that surprising.\u003c/p>\n\u003cp>\"If you take time off from alcohol, it's going to be beneficial for your liver from the reduction of fat,\" he tells The Salt. \"People always forget the amount of calories in alcohol, so if you take a month off, and you usually consume 20 units, you're going to lose weight and fat. It's a massive reduction in calories. \"\u003c/p>\n\u003cp>The main causes of \u003ca href=\"http://www.healthline.com/health/fatty-liver\">excessive fat in the liver\u003c/a> are obesity and excessive alcohol consumption. Alcohol changes the way the liver processes fat, resulting in more fat cells that can cause inflammation, leading to liver disease.\u003c/p>\n\u003cp>But Ferguson warns that a dry January could trigger the same sort of negative boomerang effect as do restrictive diets: First you abstain, then you binge to make up for it. He questions whether a dry January leads to a wetter-than-normal February.\u003c/p>\n\u003cp>Beyond that, there's the question of whether and how much these improvements last in the long run. Ferguson takes a sobering view.\u003c/p>\n\u003cp>\"I don't think taking one month a year off alcohol makes any difference,\" he says. \"It's more important to cut back generally.\"\u003c/p>\n\u003cp>In fact, The British Liver Trust doesn't endorse a dry January, saying the tradition is \"medically futile\" and encourages alcohol abuse the rest of the year. Instead, the Trust suggests staying off the sauce \u003ca href=\"http://loveyourliver.org.uk/\">two or three days every week\u003c/a>, allowing the liver to recover regularly.\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": "New Years Resolutions 101: What to Eat for Working Out",
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"content": "\u003cfigure id=\"attachment_76993\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/54333433@N00/3163254015/in/photolist-5Pwvdk-61vgc3-6ar7bg-6ar7cF-6ar7mn-6ar7ug-6ar7wT-6ar7zX-6ar7DM-6ar7G2-6ar88X-6ar8dr-6ar8f6-6ar8gt-6avgeu-6avgjf-6avgw9-6avgCA-6avgEs-6avgLs-6avgNb-6avgPS-6avh2d-6avhas-6avhdC-6avhjj-6avhmE-6ejNYw-7kKmdA-9rCKiq-dCW9kw-bmk7QY-f3Jk1J-8KVTMU-dYEWnm-81KTFY-aMfu9i-dkmc5J-ixPy4t-9kjGuC-e15SwM-gkKQXf-axguxz-e1bxSj-akRwib-dV4dQx-8Mfsrz-bEy8mr-bJukn6-bvzy8b-bvzye3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3163254015_d257ceb41b_z.jpg\" alt=\"Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-76993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>It's not even the end of January, hopefully you haven't given up on your New Year's resolutions yet!\u003c/p>\n\u003cp>With many people aiming to get healthy, start exercising, and lose weight in the new year, the gyms have been packed and, with this weather, the trails have been filled. The basics are pretty simple: be active and eat a variety of fresh healthy foods. But, sports nutrition can seem a lot more complicated if you're new to it.\u003c/p>\n\u003cp>Here are some rules of thumb to follow as you aim to stay healthy and fit even after January:\u003c/p>\n\u003ch3>Fuel yourself for exercise\u003c/h3>\n\u003cp>\"To start a workout you need to be fueled so that the workout is productive,\" says \u003ca href=\"http://www.eat4fitness.com/\" target=\"_blank\">Sunny Blende\u003c/a>, M.S., sports nutritionist in Sausalito.\u003c/p>\n\u003cp>If you're not fueled, then your body has to break down muscle in order to get enough energy. No big deal, you think, I don't want to be all muscle anyway. But, you know what muscle is? It's lean and it's not fat. If your body is breaking down muscle, then you won't be able to get and stay healthy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being fueled beforehand can be as simple as eating a healthy meal three to four hours before you want to run or hit the gym. Then, a quick snack or sports drink right before will get you ready to go. \u003c/p>\n\u003cp>For the early risers, who workout before making it to the office, that often means eating something very light before heading out -- like toast with a little peanut butter -- or, if you can't eat right before working out because it upsets your stomach, then it's best to eat something nutritious and full of fiber the night before, so it'll be digested while you sleep. (Dessert doesn't count!)\u003c/p>\n\u003cp>The general rule, says Blende, is that the closer you get to the exercise then the more you'll want to rely on liquids and easily digested sugars, from sports drinks or simple snacks. But, if you want to lose weight, then you don't want to eat too much sugar, which means you'll need to plan ahead: eat more nutritious meals earlier, so you have time to digest before hitting the gym.\u003c/p>\n\u003cfigure id=\"attachment_76986\" class=\"wp-caption aligncenter\" style=\"max-width: 427px\">\u003ca href=\"http://www.flickr.com/photos/23743320@N03/4651341065/in/photolist-862kDB-8Btz5A-8Btz8Q-fPQksn-fPQkuD-fQ7RXQ-fPQk8M-fPQkHc-fQ7SdJ-fPQkBK-8QyYnX-8MRHRv-8MRJ16-8MUMSj\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/4651341065_f444c2125b_z.jpg\" alt=\"An athlete staying hydrated while running. Photo: Sangudo/Flickr\" width=\"427\" height=\"640\" class=\"size-full wp-image-76986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An athlete staying hydrated while running. Photo: Sangudo/Flickr\u003c/figcaption>\u003c/figure>\n\u003ch3>Stay hydrated\u003c/h3>\n\u003cp>Drinking water throughout the day is always a good idea, whether or not you're also working out. Most people don't drink enough water, relying instead on sodas and juices. But, when you plan on adding some exercise and activity, then you need to be extra sure that you're staying hydrated. It used to be that sports nutritionist would say that by the time you were thirsty, you were already dehydrated. But, that led to people drinking way, way too much water -- gallons to hydrate their 30 minute easy jogs. With so many people doing marathons or running races for the first time and drinking water as if they were running world record times, overhydration became a dangerous problem in the last few years. Overhydrating can cause hyponatremia, a condition where the sodium levels in your blood drop dangerously low, and can ultimately lead to kidney failure, nausea and even death.\u003c/p>\n\u003cp>Now, sports nutritionist simply advise people to drink when they're thirsty and not to overdo it. \"Drink to your thirst,\" says Blende. \u003c/p>\n\u003cp>It's also possible to measure your sweat rate. Simply weigh yourself (without clothes), workout for an hour drinking as you see fit, then weigh yourself again. If you lost one pound, then that's 16 ounces of fluid. Add to that however many ounces you drank. (For example, if you lost two pounds -- which would be a lot -- and drank 10 ounces of water, then you lose 42 ounces of sweat per hour.) That can help you ensure that you drink the appropriate amount during your exercise.\u003c/p>\n\u003ch3>What you eat during a workout comes down to duration and intensity\u003c/h3>\n\u003cp>Our bodies only absorb about 200-250 calories/hour, depending. That means that no matter how much we shovel into our mouths while working out, we'll only absorb a set amount. Most people can get through anything shorter than an hour without needing to eat during their workout. But, once you're going for an hour to an hour-and-a-half or more at about 60-65% (or some moderate level), then you'll deplete your carbohydrate stores, says Blende.\u003c/p>\n\u003cp>\"It comes down to duration and intensity,\" she said. \u003c/p>\n\u003cp>At low levels of intensity, Blende said, your body burns fat first. But, fat is a slower fuel source, so when you go harder and/or longer, your body has to burn the carbs. That carb tank can then be depleted and needs to be refilled -- depending on what you're doing.\u003c/p>\n\u003cp>If you plan to workout for an extended period of time or at a high intensity, then you'll want to consume about 200-250 calories/hour and about 50-60 grams of carbohydrate/hour. It's generally considered a good idea to vary the source (at a molecular level) as well.\u003c/p>\n\u003cp>If you're new to working out, then sports bars and sports drinks can be a \"learning tool,\" says Blende. They typically make things simple -- using basic carbs and sugars, without much fiber, to get you through the workout. But, if you don't like them, then you can always have real food -- bagels or bananas. \u003ca href=\"http://www.davescottinc.com/\" target=\"_blank\">Dave Scott,\u003c/a> the famous Ironman triathlon world champion, used to eat figs while riding his bike. It's also possible to make your own sports drinks out of basic water, salt, and maltodextrin. \u003c/p>\n\u003cfigure id=\"attachment_77020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\" alt=\"Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\" width=\"1000\" height=\"665\" class=\"size-full wp-image-77020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003ch3>Eat protein and carbs right after a workout -- but not too much\u003c/h3>\n\u003cp>Immediately after you exercise, you have an unique opportunity. If you've tapped your stores, which takes more than a short workout, then you can rebuild them. And, during the 30 to 60 minute window right after exercise, what you eat \"double-stores in your muscles when it would normally go to fat cells,\" said Blende.\u003c/p>\n\u003cp>It's one of the few times you can direct calories to where you want them to go.\u003c/p>\n\u003cp>To do that, eat about 200-250 calories in that 30 minute window at a ratio of about 1:3 protein to carbs. If you only eat protein, which some people do, thinking they'll build muscle, \"it's like trying to build a house with wood and nails, but the carpenters didn't show up,\" said Blende. You want to digest the food within an hour of finishing activity, so the longer you wait, the more you need to take in simple sugar to digest quickly. \u003c/p>\n\u003cp>That, however, doesn't mean you should go nuts. Lots of people will do moderate exercise, feel good about themselves, and then eat way more than they burned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Lots of us underestimate our calories and overestimate our exercise,\" said Blende. Was that spinning class really an hour of working out or was it 40 minutes and some stretching and some talking and getting your shoes on and fixing your bike?\u003c/p>\n\n",
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"excerpt": "As we all hit the gym and the trails, aiming to get fit and lose weight in the new year, it's important to know what to eat before, during and after exercise. Follow these simple tips to stay healthy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76993\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/54333433@N00/3163254015/in/photolist-5Pwvdk-61vgc3-6ar7bg-6ar7cF-6ar7mn-6ar7ug-6ar7wT-6ar7zX-6ar7DM-6ar7G2-6ar88X-6ar8dr-6ar8f6-6ar8gt-6avgeu-6avgjf-6avgw9-6avgCA-6avgEs-6avgLs-6avgNb-6avgPS-6avh2d-6avhas-6avhdC-6avhjj-6avhmE-6ejNYw-7kKmdA-9rCKiq-dCW9kw-bmk7QY-f3Jk1J-8KVTMU-dYEWnm-81KTFY-aMfu9i-dkmc5J-ixPy4t-9kjGuC-e15SwM-gkKQXf-axguxz-e1bxSj-akRwib-dV4dQx-8Mfsrz-bEy8mr-bJukn6-bvzy8b-bvzye3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3163254015_d257ceb41b_z.jpg\" alt=\"Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-76993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>It's not even the end of January, hopefully you haven't given up on your New Year's resolutions yet!\u003c/p>\n\u003cp>With many people aiming to get healthy, start exercising, and lose weight in the new year, the gyms have been packed and, with this weather, the trails have been filled. The basics are pretty simple: be active and eat a variety of fresh healthy foods. But, sports nutrition can seem a lot more complicated if you're new to it.\u003c/p>\n\u003cp>Here are some rules of thumb to follow as you aim to stay healthy and fit even after January:\u003c/p>\n\u003ch3>Fuel yourself for exercise\u003c/h3>\n\u003cp>\"To start a workout you need to be fueled so that the workout is productive,\" says \u003ca href=\"http://www.eat4fitness.com/\" target=\"_blank\">Sunny Blende\u003c/a>, M.S., sports nutritionist in Sausalito.\u003c/p>\n\u003cp>If you're not fueled, then your body has to break down muscle in order to get enough energy. No big deal, you think, I don't want to be all muscle anyway. But, you know what muscle is? It's lean and it's not fat. If your body is breaking down muscle, then you won't be able to get and stay healthy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being fueled beforehand can be as simple as eating a healthy meal three to four hours before you want to run or hit the gym. Then, a quick snack or sports drink right before will get you ready to go. \u003c/p>\n\u003cp>For the early risers, who workout before making it to the office, that often means eating something very light before heading out -- like toast with a little peanut butter -- or, if you can't eat right before working out because it upsets your stomach, then it's best to eat something nutritious and full of fiber the night before, so it'll be digested while you sleep. (Dessert doesn't count!)\u003c/p>\n\u003cp>The general rule, says Blende, is that the closer you get to the exercise then the more you'll want to rely on liquids and easily digested sugars, from sports drinks or simple snacks. But, if you want to lose weight, then you don't want to eat too much sugar, which means you'll need to plan ahead: eat more nutritious meals earlier, so you have time to digest before hitting the gym.\u003c/p>\n\u003cfigure id=\"attachment_76986\" class=\"wp-caption aligncenter\" style=\"max-width: 427px\">\u003ca href=\"http://www.flickr.com/photos/23743320@N03/4651341065/in/photolist-862kDB-8Btz5A-8Btz8Q-fPQksn-fPQkuD-fQ7RXQ-fPQk8M-fPQkHc-fQ7SdJ-fPQkBK-8QyYnX-8MRHRv-8MRJ16-8MUMSj\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/4651341065_f444c2125b_z.jpg\" alt=\"An athlete staying hydrated while running. Photo: Sangudo/Flickr\" width=\"427\" height=\"640\" class=\"size-full wp-image-76986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An athlete staying hydrated while running. Photo: Sangudo/Flickr\u003c/figcaption>\u003c/figure>\n\u003ch3>Stay hydrated\u003c/h3>\n\u003cp>Drinking water throughout the day is always a good idea, whether or not you're also working out. Most people don't drink enough water, relying instead on sodas and juices. But, when you plan on adding some exercise and activity, then you need to be extra sure that you're staying hydrated. It used to be that sports nutritionist would say that by the time you were thirsty, you were already dehydrated. But, that led to people drinking way, way too much water -- gallons to hydrate their 30 minute easy jogs. With so many people doing marathons or running races for the first time and drinking water as if they were running world record times, overhydration became a dangerous problem in the last few years. Overhydrating can cause hyponatremia, a condition where the sodium levels in your blood drop dangerously low, and can ultimately lead to kidney failure, nausea and even death.\u003c/p>\n\u003cp>Now, sports nutritionist simply advise people to drink when they're thirsty and not to overdo it. \"Drink to your thirst,\" says Blende. \u003c/p>\n\u003cp>It's also possible to measure your sweat rate. Simply weigh yourself (without clothes), workout for an hour drinking as you see fit, then weigh yourself again. If you lost one pound, then that's 16 ounces of fluid. Add to that however many ounces you drank. (For example, if you lost two pounds -- which would be a lot -- and drank 10 ounces of water, then you lose 42 ounces of sweat per hour.) That can help you ensure that you drink the appropriate amount during your exercise.\u003c/p>\n\u003ch3>What you eat during a workout comes down to duration and intensity\u003c/h3>\n\u003cp>Our bodies only absorb about 200-250 calories/hour, depending. That means that no matter how much we shovel into our mouths while working out, we'll only absorb a set amount. Most people can get through anything shorter than an hour without needing to eat during their workout. But, once you're going for an hour to an hour-and-a-half or more at about 60-65% (or some moderate level), then you'll deplete your carbohydrate stores, says Blende.\u003c/p>\n\u003cp>\"It comes down to duration and intensity,\" she said. \u003c/p>\n\u003cp>At low levels of intensity, Blende said, your body burns fat first. But, fat is a slower fuel source, so when you go harder and/or longer, your body has to burn the carbs. That carb tank can then be depleted and needs to be refilled -- depending on what you're doing.\u003c/p>\n\u003cp>If you plan to workout for an extended period of time or at a high intensity, then you'll want to consume about 200-250 calories/hour and about 50-60 grams of carbohydrate/hour. It's generally considered a good idea to vary the source (at a molecular level) as well.\u003c/p>\n\u003cp>If you're new to working out, then sports bars and sports drinks can be a \"learning tool,\" says Blende. They typically make things simple -- using basic carbs and sugars, without much fiber, to get you through the workout. But, if you don't like them, then you can always have real food -- bagels or bananas. \u003ca href=\"http://www.davescottinc.com/\" target=\"_blank\">Dave Scott,\u003c/a> the famous Ironman triathlon world champion, used to eat figs while riding his bike. It's also possible to make your own sports drinks out of basic water, salt, and maltodextrin. \u003c/p>\n\u003cfigure id=\"attachment_77020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\" alt=\"Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\" width=\"1000\" height=\"665\" class=\"size-full wp-image-77020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003ch3>Eat protein and carbs right after a workout -- but not too much\u003c/h3>\n\u003cp>Immediately after you exercise, you have an unique opportunity. If you've tapped your stores, which takes more than a short workout, then you can rebuild them. And, during the 30 to 60 minute window right after exercise, what you eat \"double-stores in your muscles when it would normally go to fat cells,\" said Blende.\u003c/p>\n\u003cp>It's one of the few times you can direct calories to where you want them to go.\u003c/p>\n\u003cp>To do that, eat about 200-250 calories in that 30 minute window at a ratio of about 1:3 protein to carbs. If you only eat protein, which some people do, thinking they'll build muscle, \"it's like trying to build a house with wood and nails, but the carpenters didn't show up,\" said Blende. You want to digest the food within an hour of finishing activity, so the longer you wait, the more you need to take in simple sugar to digest quickly. \u003c/p>\n\u003cp>That, however, doesn't mean you should go nuts. Lots of people will do moderate exercise, feel good about themselves, and then eat way more than they burned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Lots of us underestimate our calories and overestimate our exercise,\" said Blende. Was that spinning class really an hour of working out or was it 40 minutes and some stretching and some talking and getting your shoes on and fixing your bike?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Potential Carcinogen In Colas Has FDA Reviewing Data",
"title": "Potential Carcinogen In Colas Has FDA Reviewing Data",
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"content": "\u003cfigure id=\"attachment_76974\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-e1390518555758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-1024x768.jpg\" alt=\"4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.consumerreports.org/cro/caramelcolor0114.htm\">study\u003c/a> from Consumer Reports finds varying levels of a chemical compound classified as a possible human carcinogen in many popular brands of soda.\u003c/p>\n\u003cp>The findings have prompted the Food and Drug Administration to take a new look at the compound, 4-methylimidazole — or 4-MEI for short. It is found in the caramel color that soda makers use to dye the drinks brown.\u003c/p>\n\u003cp>Under \u003ca href=\"http://oehha.ca.gov/public_info/facts/4MEIfacts_021012.html\">California's Prop 65\u003c/a>, the chemical is included on a state list of substances that can cause cancer. An arm of the World Health Organization has \u003ca href=\"http://monographs.iarc.fr/ENG/Monographs/vol101/mono101-015.pdf\">classified\u003c/a> 4-MEI as a possible carcinogen.\u003c/p>\n\u003cp>Testing by Consumer Reports found very low levels of 4-MEI in Coca-Cola, Coke Zero and Diet Coke. A\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">s we've reported\u003c/a>, 4-MEI was greatly reduced in Coke products after Coke worked with its supplier to reformulate the caramel manufacturing process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the study did find higher levels of the compound in some Pepsi products, particularly in Pepsi One. During an eight-month period, the researchers purchased a dozen 12-ounce servings of Pepsi One from different batches at stores in California.\u003c/p>\n\u003cp>While the federal government has no limits on 4-MEI, California law says that people should not consume more than 29 mg of the compound per day.\u003c/p>\n\u003cp>But the Pepsi One bottles the researchers examined exceeded California's threshold, containing an average level 43 mg of 4-MEI per 12-ounce serving. Samples of another beverage, Malta Goya, also exceeded the limit.\u003c/p>\n\u003cp>In some samples of Pepsi One purchased in New York, levels of 4-MEI were even higher. They averaged 195 mg per 12-ounce serving among samples purchased early last year. Newer samples, bought in December, contained lower amounts, averaging 161 mg per 12-ounce serving.\u003c/p>\n\u003cp>\"There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown,\" \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, a toxicologist with Consumer Reports, said in a statement. The group has asked the California attorney general's office to investigate.\u003c/p>\n\u003cp>The concern over 4-MEI in sodas came to the fore a few years back, when California added the compound to a list of possible carcinogens.\u003c/p>\n\u003cp>The soda industry knew it needed to make changes to reduce 4-MEI in order to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">cancer warning labels\u003c/a> on their products sold in the state.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm\">says\u003c/a> it's currently testing a variety of foods, including sodas, for levels of 4-MEI.\u003c/p>\n\u003cp>In an email to The Salt, FDA spokeswoman Juli Putnam said the \"agency is also reviewing new data on the safety of 4-MEI\" to determine if any regulatory action needs to be taken.\u003c/p>\n\u003cp>\"Currently, the FDA has no reason to believe that 4-MEI, at the levels expected in food from the use of caramel colors, poses a health risk to consumers,\" Putnam said.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">reported\u003c/a> last July, Pepsi says it has been making changes to meet California's 4-MEI requirements. And in an email Thursday, company spokeswoman Aurora Gonzalez wrote that the \"conversion will be complete by February 2014.\"\u003c/p>\n\u003cp>\"There's progress,\" says Michael Jacobson of the Center for Science in the Public Interest, a nutrition watchdog group that has been asking for federal action on 4-MEI for several years.\u003c/p>\n\u003cp>Jacobson says the FDA should step up to create federal limits for the amount of 4-MEI allowed in food and drinks. \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": "A new study from Consumer Reports finds varying levels of 4-MEI –listed as a carcinogen in California — in popular sodas. The chemical is created during the manufacturing of caramel color used to dye sodas brown. Coke has reformulated its sodas to bring down levels, but Pepsi is still transitioning.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76974\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-e1390518555758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-1024x768.jpg\" alt=\"4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.consumerreports.org/cro/caramelcolor0114.htm\">study\u003c/a> from Consumer Reports finds varying levels of a chemical compound classified as a possible human carcinogen in many popular brands of soda.\u003c/p>\n\u003cp>The findings have prompted the Food and Drug Administration to take a new look at the compound, 4-methylimidazole — or 4-MEI for short. It is found in the caramel color that soda makers use to dye the drinks brown.\u003c/p>\n\u003cp>Under \u003ca href=\"http://oehha.ca.gov/public_info/facts/4MEIfacts_021012.html\">California's Prop 65\u003c/a>, the chemical is included on a state list of substances that can cause cancer. An arm of the World Health Organization has \u003ca href=\"http://monographs.iarc.fr/ENG/Monographs/vol101/mono101-015.pdf\">classified\u003c/a> 4-MEI as a possible carcinogen.\u003c/p>\n\u003cp>Testing by Consumer Reports found very low levels of 4-MEI in Coca-Cola, Coke Zero and Diet Coke. A\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">s we've reported\u003c/a>, 4-MEI was greatly reduced in Coke products after Coke worked with its supplier to reformulate the caramel manufacturing process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the study did find higher levels of the compound in some Pepsi products, particularly in Pepsi One. During an eight-month period, the researchers purchased a dozen 12-ounce servings of Pepsi One from different batches at stores in California.\u003c/p>\n\u003cp>While the federal government has no limits on 4-MEI, California law says that people should not consume more than 29 mg of the compound per day.\u003c/p>\n\u003cp>But the Pepsi One bottles the researchers examined exceeded California's threshold, containing an average level 43 mg of 4-MEI per 12-ounce serving. Samples of another beverage, Malta Goya, also exceeded the limit.\u003c/p>\n\u003cp>In some samples of Pepsi One purchased in New York, levels of 4-MEI were even higher. They averaged 195 mg per 12-ounce serving among samples purchased early last year. Newer samples, bought in December, contained lower amounts, averaging 161 mg per 12-ounce serving.\u003c/p>\n\u003cp>\"There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown,\" \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, a toxicologist with Consumer Reports, said in a statement. The group has asked the California attorney general's office to investigate.\u003c/p>\n\u003cp>The concern over 4-MEI in sodas came to the fore a few years back, when California added the compound to a list of possible carcinogens.\u003c/p>\n\u003cp>The soda industry knew it needed to make changes to reduce 4-MEI in order to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">cancer warning labels\u003c/a> on their products sold in the state.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm\">says\u003c/a> it's currently testing a variety of foods, including sodas, for levels of 4-MEI.\u003c/p>\n\u003cp>In an email to The Salt, FDA spokeswoman Juli Putnam said the \"agency is also reviewing new data on the safety of 4-MEI\" to determine if any regulatory action needs to be taken.\u003c/p>\n\u003cp>\"Currently, the FDA has no reason to believe that 4-MEI, at the levels expected in food from the use of caramel colors, poses a health risk to consumers,\" Putnam said.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">reported\u003c/a> last July, Pepsi says it has been making changes to meet California's 4-MEI requirements. And in an email Thursday, company spokeswoman Aurora Gonzalez wrote that the \"conversion will be complete by February 2014.\"\u003c/p>\n\u003cp>\"There's progress,\" says Michael Jacobson of the Center for Science in the Public Interest, a nutrition watchdog group that has been asking for federal action on 4-MEI for several years.\u003c/p>\n\u003cp>Jacobson says the FDA should step up to create federal limits for the amount of 4-MEI allowed in food and drinks. \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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