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"content": "\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\n\u003cp>[youtube //www.youtube.com/watch?v=4bLb23cPd_4]\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Bill Clinton went vegan as a radical attempt to reform his health. But Gore has been cutting back on meat since 2009, out of concern about the impacts of animal production on climate change.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\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/4bLb23cPd_4'\n title='//www.youtube.com/embed/4bLb23cPd_4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
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"content": "\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\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://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gut Bacteria Might Guide The Workings Of Our Minds",
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"content": "\u003cfigure id=\"attachment_74046\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\" alt=\"Illustration by Benjamin Arthur for NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-74046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Benjamin Arthur for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Shots at NPR Health\u003c/a> (11/18/13)\u003c/p>\n\u003cp>Could the microbes that inhabit our guts help explain that old idea of \"gut feelings?\" There's growing evidence that gut bacteria really might influence our minds.\u003c/p>\n\u003cp>\"I'm always by profession a skeptic,\" says \u003ca href=\"http://www.uclahealth.org/body.cfm?xyzpdqabc=0&id=479&action=detail&ref=8408\">Dr. Emeran Mayer\u003c/a>, a professor of medicine and psychiatry at the University of California, Los Angeles. \"But I do believe that our gut microbes affect what goes on in our brains.\"\u003c/p>\n\u003cp>Mayer thinks the bacteria in our digestive systems may help mold brain structure as we're growing up, and possibly influence our moods, behavior and feelings when we're adults. \"It opens up a completely new way of looking at brain function and health and disease,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So Mayer is working on just that, doing MRI scans to look at the brains of thousands of volunteers and then comparing brain structure to the types of bacteria in their guts. He thinks he already has the first clues of a connection, from an analysis of about 60 volunteers.\u003c/p>\n\u003cp>Mayer found that the connections between brain regions differed depending on which species of bacteria dominated a person's gut. That suggests that the specific mix of microbes in our guts might help determine what kinds of brains we have — how our brain circuits develop and how they're wired.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=244526773&mediaId=245227995\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>Of course, this doesn't mean that the microbes are causing changes in brain structure, or in behavior.\u003c/p>\n\u003cp>But other researchers have been trying to figure out a possible connection by looking at gut microbes in mice. There they've found changes in both brain chemistry and behavior. One experiment involved replacing the gut bacteria of anxious mice with bacteria from fearless mice.\u003c/p>\n\u003cp>\"The mice became less anxious, more gregarious,\" says \u003ca href=\"http://fhs.mcmaster.ca/medicine/gastro/faculty-member_collins.htm\">Stephen Collins\u003c/a> of McMaster University in Hamilton, Ontario, who led a team that conducted the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1369527413000787\">research\u003c/a>.\u003c/p>\n\u003cp>It worked the other way around, too — bold mice became timid when they got the microbes of anxious ones. And aggressive mice calmed down when the scientists altered their microbes by changing their diet, feeding them probiotics or dosing them with antibiotics.\u003c/p>\n\u003cp>To find out what might be causing the behavior changes, Collins and his colleagues then measured brain chemistry in mice. They found changes in a part of the brain involved in emotion and mood, including increases in a chemical called \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2811%2900607-X/abstract\">brain-derived neurotrophic factor\u003c/a>, which plays a role in learning and memory.\u003c/p>\n\u003cp>Scientists also have been working on a really obvious question — how the gut microbes could \u003ca href=\"http://www.nature.com/nrn/journal/v13/n10/abs/nrn3346.html\">talk to the brain\u003c/a>.\u003c/p>\n\u003cp>A big nerve known as the vagus nerve, which runs all the way from the brain to the abdomen, was a prime suspect. And when researchers in Ireland cut the vagus nerve in mice, they no longer saw the \u003ca href=\"http://www.pnas.org/content/early/2011/08/26/1102999108\">brain respond\u003c/a> to changes in the gut.\u003c/p>\n\u003cp>\"The vagus nerve is the highway of communication between what's going on in the gut and what's going on in the brain,\" says \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a> of the University College Cork in Ireland, who has collaborated with Collins.\u003c/p>\n\u003cp>Gut microbes may also communicate with the brain in other ways, scientists say, by modulating the immune system or by producing their own versions of neurotransmitters.\u003c/p>\n\u003cp>\"I'm actually seeing new neurochemicals that have not been described before being produced by certain bacteria,\" says \u003ca href=\"http://www.ttuhsc.edu/centers/aging/staff/marklyte.aspx\">Mark Lyte\u003c/a> of the Texas Tech University Health Sciences Center in Abilene, who studies how microbes affect the endocrine system. \"These bacteria are, in effect, mind-altering microorganisms.\"\u003c/p>\n\u003cp>This research raises the possibility that scientists could someday create drugs that mimic the signals being sent from the gut to the brain, or just give people the good bacteria — probiotics — to prevent or treat problems involving the brain.\u003c/p>\n\u003cp>One group of scientists has tested mice that have behaviors similar to some of the symptoms of autism in humans. The idea is that the probiotics might correct problems the animals have with their gastrointestinal systems — problems that many autistic children also have.\u003c/p>\n\u003cp>In the mice, many of their autism behaviors were no longer present or strongly ameliorated with probiotics, says \u003ca href=\"http://www.bbe.caltech.edu/content/paul-h-patterson\">Paul Patterson\u003c/a> at the California Institute of Technology in Pasadena, Calif. His research will be published soon in the journal \u003cem>Cell\u003c/em>.\u003c/p>\n\u003cp>Experiments to test whether changing gut microbes in humans could affect the brain are only just beginning.\u003c/p>\n\u003cp>One team of researchers in Baltimore is testing a probiotic to see if it can help prevent relapses of mania among patients suffering from bipolar disorder.\u003c/p>\n\u003cp>\"The idea is that these probiotic treatments may alter what we call the microbiome and then may contribute to an improvement of psychiatric symptoms,\" says \u003ca href=\"http://www.sheppardpratt.org/sp_htmlcode/sp_clinicians/sp_clini_detail.aspx?DID=165&LID=2\">Faith Dickerson\u003c/a>, director of psychology at the Sheppard Pratt Health System.\u003c/p>\n\u003cp>\"It makes perfect sense to me,\" says Leah, a study participant who has been diagnosed with bipolar disorder. She agreed to talk with NPR if we agreed not to use her full name. \"Your brain is just another organ. It's definitely affected by what goes on in the rest of your body.\"\u003c/p>\n\u003cp>It's far too soon to know whether the probiotic has any effect, but Leah suspects it might. \"I'm doing really well,\" she says. \"I'm about to graduate college, and I'm doing everything right.\"\u003c/p>\n\u003cp>Mayer also has been studying the effects of probiotics on the brain in humans. Along with his colleague Kirsten Tillisch, Mayer gave healthy women yogurt containing a probiotic and then scanned their brains. He found subtle signs that the brain circuits involved in anxiety were less reactive, according to a \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract\">paper\u003c/a> published in the journal \u003cem>Gastroenterology\u003c/em>.\u003c/p>\n\u003cp>But Mayer and others stress that a lot more work will be needed to know whether that probiotic — or any others — really could help people feel less anxious or help solve other problems involving the brain. He says, \"We're really in the early stages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Anxious mice calm down when they get an infusion of gut microbes from mellow mice. That has scientists wondering if gut microbes play a role in the human brain, too. Research on that is only just beginning. But it's intriguing to think there could be a real truth to the phrase \"gut feelings.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Shots at NPR Health\u003c/a> (11/18/13)\u003c/p>\n\u003cp>Could the microbes that inhabit our guts help explain that old idea of \"gut feelings?\" There's growing evidence that gut bacteria really might influence our minds.\u003c/p>\n\u003cp>\"I'm always by profession a skeptic,\" says \u003ca href=\"http://www.uclahealth.org/body.cfm?xyzpdqabc=0&id=479&action=detail&ref=8408\">Dr. Emeran Mayer\u003c/a>, a professor of medicine and psychiatry at the University of California, Los Angeles. \"But I do believe that our gut microbes affect what goes on in our brains.\"\u003c/p>\n\u003cp>Mayer thinks the bacteria in our digestive systems may help mold brain structure as we're growing up, and possibly influence our moods, behavior and feelings when we're adults. \"It opens up a completely new way of looking at brain function and health and disease,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So Mayer is working on just that, doing MRI scans to look at the brains of thousands of volunteers and then comparing brain structure to the types of bacteria in their guts. He thinks he already has the first clues of a connection, from an analysis of about 60 volunteers.\u003c/p>\n\u003cp>Mayer found that the connections between brain regions differed depending on which species of bacteria dominated a person's gut. That suggests that the specific mix of microbes in our guts might help determine what kinds of brains we have — how our brain circuits develop and how they're wired.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=244526773&mediaId=245227995\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>Of course, this doesn't mean that the microbes are causing changes in brain structure, or in behavior.\u003c/p>\n\u003cp>But other researchers have been trying to figure out a possible connection by looking at gut microbes in mice. There they've found changes in both brain chemistry and behavior. One experiment involved replacing the gut bacteria of anxious mice with bacteria from fearless mice.\u003c/p>\n\u003cp>\"The mice became less anxious, more gregarious,\" says \u003ca href=\"http://fhs.mcmaster.ca/medicine/gastro/faculty-member_collins.htm\">Stephen Collins\u003c/a> of McMaster University in Hamilton, Ontario, who led a team that conducted the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1369527413000787\">research\u003c/a>.\u003c/p>\n\u003cp>It worked the other way around, too — bold mice became timid when they got the microbes of anxious ones. And aggressive mice calmed down when the scientists altered their microbes by changing their diet, feeding them probiotics or dosing them with antibiotics.\u003c/p>\n\u003cp>To find out what might be causing the behavior changes, Collins and his colleagues then measured brain chemistry in mice. They found changes in a part of the brain involved in emotion and mood, including increases in a chemical called \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2811%2900607-X/abstract\">brain-derived neurotrophic factor\u003c/a>, which plays a role in learning and memory.\u003c/p>\n\u003cp>Scientists also have been working on a really obvious question — how the gut microbes could \u003ca href=\"http://www.nature.com/nrn/journal/v13/n10/abs/nrn3346.html\">talk to the brain\u003c/a>.\u003c/p>\n\u003cp>A big nerve known as the vagus nerve, which runs all the way from the brain to the abdomen, was a prime suspect. And when researchers in Ireland cut the vagus nerve in mice, they no longer saw the \u003ca href=\"http://www.pnas.org/content/early/2011/08/26/1102999108\">brain respond\u003c/a> to changes in the gut.\u003c/p>\n\u003cp>\"The vagus nerve is the highway of communication between what's going on in the gut and what's going on in the brain,\" says \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a> of the University College Cork in Ireland, who has collaborated with Collins.\u003c/p>\n\u003cp>Gut microbes may also communicate with the brain in other ways, scientists say, by modulating the immune system or by producing their own versions of neurotransmitters.\u003c/p>\n\u003cp>\"I'm actually seeing new neurochemicals that have not been described before being produced by certain bacteria,\" says \u003ca href=\"http://www.ttuhsc.edu/centers/aging/staff/marklyte.aspx\">Mark Lyte\u003c/a> of the Texas Tech University Health Sciences Center in Abilene, who studies how microbes affect the endocrine system. \"These bacteria are, in effect, mind-altering microorganisms.\"\u003c/p>\n\u003cp>This research raises the possibility that scientists could someday create drugs that mimic the signals being sent from the gut to the brain, or just give people the good bacteria — probiotics — to prevent or treat problems involving the brain.\u003c/p>\n\u003cp>One group of scientists has tested mice that have behaviors similar to some of the symptoms of autism in humans. The idea is that the probiotics might correct problems the animals have with their gastrointestinal systems — problems that many autistic children also have.\u003c/p>\n\u003cp>In the mice, many of their autism behaviors were no longer present or strongly ameliorated with probiotics, says \u003ca href=\"http://www.bbe.caltech.edu/content/paul-h-patterson\">Paul Patterson\u003c/a> at the California Institute of Technology in Pasadena, Calif. His research will be published soon in the journal \u003cem>Cell\u003c/em>.\u003c/p>\n\u003cp>Experiments to test whether changing gut microbes in humans could affect the brain are only just beginning.\u003c/p>\n\u003cp>One team of researchers in Baltimore is testing a probiotic to see if it can help prevent relapses of mania among patients suffering from bipolar disorder.\u003c/p>\n\u003cp>\"The idea is that these probiotic treatments may alter what we call the microbiome and then may contribute to an improvement of psychiatric symptoms,\" says \u003ca href=\"http://www.sheppardpratt.org/sp_htmlcode/sp_clinicians/sp_clini_detail.aspx?DID=165&LID=2\">Faith Dickerson\u003c/a>, director of psychology at the Sheppard Pratt Health System.\u003c/p>\n\u003cp>\"It makes perfect sense to me,\" says Leah, a study participant who has been diagnosed with bipolar disorder. She agreed to talk with NPR if we agreed not to use her full name. \"Your brain is just another organ. It's definitely affected by what goes on in the rest of your body.\"\u003c/p>\n\u003cp>It's far too soon to know whether the probiotic has any effect, but Leah suspects it might. \"I'm doing really well,\" she says. \"I'm about to graduate college, and I'm doing everything right.\"\u003c/p>\n\u003cp>Mayer also has been studying the effects of probiotics on the brain in humans. Along with his colleague Kirsten Tillisch, Mayer gave healthy women yogurt containing a probiotic and then scanned their brains. He found subtle signs that the brain circuits involved in anxiety were less reactive, according to a \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract\">paper\u003c/a> published in the journal \u003cem>Gastroenterology\u003c/em>.\u003c/p>\n\u003cp>But Mayer and others stress that a lot more work will be needed to know whether that probiotic — or any others — really could help people feel less anxious or help solve other problems involving the brain. He says, \"We're really in the early stages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes",
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"content": "\u003cfigure id=\"attachment_74020\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\" alt=\"Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\" width=\"624\" height=\"350\" class=\"size-full wp-image-74020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>If you go back to the 1970s, people with a serious coffee habit often had an accompanying habit: smoking.\u003c/p>\n\u003cp>And that's why early studies gave coffee a bad rap. Clearly, smoking was harmful. And it was hard for researchers to disentangle the two habits. \"So it made coffee look bad in terms of health outcomes,\" Harvard researcher Mehr Stampfer \u003ca href=\"http://wap.npr.org/story/174334493\">explained\u003c/a> to me.\u003c/p>\n\u003cp>But, fast forward a quarter century and the rap on coffee began to change.\u003c/p>\n\u003cp>As we've reported, recent studies have found that people who drink coffee regularly are at lower risk of \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression\u003c/a>, and perhaps \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">Alzheimer's\u003c/a> too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, there's further evidence that coffee also helps cut the risk of developing type-2 diabetes. In the most recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24150256\">meta-analysis\u003c/a>, researchers found that drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing the disease. And even decaffeinated coffee seemed to cut the risk, though not as much as the caffeinated kind.\u003c/p>\n\u003cp>Of course, the most significant risk factor for type-2 diabetes is weight. And, indeed, the study found that coffee's protective effect didn't seem to hold up as well in overweight people.\u003c/p>\n\u003cp>So, what explains coffee's beneficial effects on diabetes?\u003c/p>\n\u003cp>Well, researchers say there may be several explanations. Coffee contains a host of polyphenols, beneficial plant compounds. And researchers have identified one compound, chlorogenic acid (CGA), which has been shown in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22412912\">studies\u003c/a> to delay the absorption of glucose.\u003c/p>\n\u003cp>But man cannot live on coffee alone. So what other foods may help decrease risk of type-2 diabetes — or help people manage the condition if they've already been diagnosed?\u003c/p>\n\u003cp>The American Diabetes Association has a \u003ca href=\"http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html\">list. \u003c/a>\u003c/p>\n\u003cp>Not surprisingly, beans and leafy greens are at the top of the list. In addition to being a cheap source of protein, beans contain key nutrients such as potassium and magnesium, which has been shown to help regulate blood sugar.\u003c/p>\n\u003cp>Also on the list are citrus and berries, which are loaded with polyphenols and fiber.\u003c/p>\n\u003cp>Nuts, as we've reported, can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">help control appetites\u003c/a> and also are a good source of magnesium.\u003c/p>\n\u003cp>Sweet potatoes make the list. Compared to white potatoes, sweet potatoes contain lots of vitamin A and fiber.\u003c/p>\n\u003cp>All of the foods on the list, according to the ADA, have a relatively low glycemic index, meaning they help prevent spikes in blood sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing type 2 diabetes, according to fresh research. But man cannot live on coffee alone. Luckily, other foods may also help decrease the risk of the disease — or help those already diagnosed to manage the condition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74020\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\" alt=\"Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\" width=\"624\" height=\"350\" class=\"size-full wp-image-74020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>If you go back to the 1970s, people with a serious coffee habit often had an accompanying habit: smoking.\u003c/p>\n\u003cp>And that's why early studies gave coffee a bad rap. Clearly, smoking was harmful. And it was hard for researchers to disentangle the two habits. \"So it made coffee look bad in terms of health outcomes,\" Harvard researcher Mehr Stampfer \u003ca href=\"http://wap.npr.org/story/174334493\">explained\u003c/a> to me.\u003c/p>\n\u003cp>But, fast forward a quarter century and the rap on coffee began to change.\u003c/p>\n\u003cp>As we've reported, recent studies have found that people who drink coffee regularly are at lower risk of \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression\u003c/a>, and perhaps \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">Alzheimer's\u003c/a> too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, there's further evidence that coffee also helps cut the risk of developing type-2 diabetes. In the most recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24150256\">meta-analysis\u003c/a>, researchers found that drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing the disease. And even decaffeinated coffee seemed to cut the risk, though not as much as the caffeinated kind.\u003c/p>\n\u003cp>Of course, the most significant risk factor for type-2 diabetes is weight. And, indeed, the study found that coffee's protective effect didn't seem to hold up as well in overweight people.\u003c/p>\n\u003cp>So, what explains coffee's beneficial effects on diabetes?\u003c/p>\n\u003cp>Well, researchers say there may be several explanations. Coffee contains a host of polyphenols, beneficial plant compounds. And researchers have identified one compound, chlorogenic acid (CGA), which has been shown in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22412912\">studies\u003c/a> to delay the absorption of glucose.\u003c/p>\n\u003cp>But man cannot live on coffee alone. So what other foods may help decrease risk of type-2 diabetes — or help people manage the condition if they've already been diagnosed?\u003c/p>\n\u003cp>The American Diabetes Association has a \u003ca href=\"http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html\">list. \u003c/a>\u003c/p>\n\u003cp>Not surprisingly, beans and leafy greens are at the top of the list. In addition to being a cheap source of protein, beans contain key nutrients such as potassium and magnesium, which has been shown to help regulate blood sugar.\u003c/p>\n\u003cp>Also on the list are citrus and berries, which are loaded with polyphenols and fiber.\u003c/p>\n\u003cp>Nuts, as we've reported, can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">help control appetites\u003c/a> and also are a good source of magnesium.\u003c/p>\n\u003cp>Sweet potatoes make the list. Compared to white potatoes, sweet potatoes contain lots of vitamin A and fiber.\u003c/p>\n\u003cp>All of the foods on the list, according to the ADA, have a relatively low glycemic index, meaning they help prevent spikes in blood sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can We Eat Our Way To A Healthier Microbiome? It's Complicated",
"title": "Can We Eat Our Way To A Healthier Microbiome? It's Complicated",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/08/243929866/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cfigure id=\"attachment_73797\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\" alt=\"While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\" width=\"300\" class=\"size-full wp-image-73797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>When our colleague Rob Stein got his \u003ca href=\"http://www.npr.org/blogs/health/2013/11/04/240278593/getting-your-microbes-analyzed-raises-big-privacy-issues\">microbiome analyzed\u003c/a> recently in the name of science journalism, we were totally fascinated.\u003c/p>\n\u003cp>As Stein noted, it may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diets.\u003c/p>\n\u003cp>Stein was advised to eat more garlic and leeks for his. But we wondered: Are there other foods that promote a healthy microbiome in most people?\u003c/p>\n\u003cp>The answer, we found out, is fairly complicated. Microbiome research is still in the very early stages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know quite a lot about associations between food and health, we know a bunch of associations between food and microbes, and we know a bunch about associations between microbes and health,\" says microbiome researcher \u003ca href=\"http://chem.colorado.edu/index.php?option=com_content&view=article&id=263:rob-knight&catid=41:faculty&Itemid=93\">Rob Knight\u003c/a>.\u003c/p>\n\u003cp>What researchers don't yet know is how to put the whole picture together.\u003c/p>\n\u003cp>Are certain vegetables good because they have a positive effect on our microbiome? Or do they have a more direct effect on our metabolism? \"That's still very much an emerging area of research,\" Knight tells The Salt.\u003c/p>\n\u003cp>Still, some foods look promising. Dietary fiber serves as food for many of the bacteria that live in our guts, says microbiome researcher Jeff Leach of the \u003ca href=\"http://americangut.org/\">Human Food Project\u003c/a>. \"It doesn't hurt as a general rule to eat more fiber,\" Leach tells The Salt.\u003c/p>\n\u003cp>Too little fiber could starve the bacteria we want around. \"When we starve our bacteria they eat us,\" Leach says. \"They eat the mucus lining – the mucin in our large intestine.\"\u003c/p>\n\u003cp>Knight adds that when we do keep our bacteria well fed, they, in turn, give off nutrients that nourish the cells that line our guts. Fiber, Knight says, \"is thought to be good for your gut health over all.\"\u003c/p>\n\u003cp>There are a lot of different ways to get fiber. Leach recommends getting it from vegetables. Eat a variety of veggies, and eat the whole thing, he recommends. \"If you're going to eat asparagus, eat the whole plant, not just the tips,\" he says.\u003c/p>\n\u003cp>Fiber was also central to Leach's suggestion to Stein to eat more garlic and leek. Those vegetables contain high levels of a type of fiber called inulin, which feeds \u003ca href=\"http://eol.org/pages/7861/overview\">actinobacteria\u003c/a> in our guts. In fact, inulin is considered a \u003ca href=\"http://www.npr.org/blogs/health/2012/10/19/163176098/probiotics-need-to-eat-too\">prebiotic\u003c/a>, since it feeds the good bacteria, or probiotics, that live inside us.\u003c/p>\n\u003cp>Garlic actually has antimicrobial properties, which paradoxically, could also be good thing for our microbiomes. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22480662\">One study\u003c/a> shows that garlic hurts some of the bad bacteria in our guts while leaving the good guys intact.\u003c/p>\n\u003cp>Whole grains are another good source of fiber — but evaluating its benefits is a bit trickier. Whole grain consumption seems to be associated with high levels of a type of bacteria \u003ca href=\"http://eol.org/pages/83440/overview\">prevotella\u003c/a>, Leach says. \"Prevotella has been associated with \u003ca href=\"http://www.genomeweb.com/arrays/study-reveals-nature-gut-microbiome-shifts-during-hiv-progression\">inflammation\u003c/a> in HIV patients [and] it's been associated with \u003ca href=\"http://news.sciencemag.org/biology/2013/11/gut-bacteria-may-cause-rheumatoid-arthritis\">rheumatoid arthritis\u003c/a>.\" We don't know why that is, Leach says. \"So the jury's still out on whole grains.\"\u003c/p>\n\u003cp>Another way to build a better microbiome may be to eat foods that naturally teem with probiotics. Michael Pollan mentions the puported benefits of organic veggies fresh from the soil in \u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=1\">his piece\u003c/a> on the microbiome for \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>But this can get tricky, Knight says. In the absence of pesticides, a lot of veggies turn on their \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/23/when-edible-plants-turn-their-defenses-on-us/\">natural defenses\u003c/a> in order to fight off insects, and those defenses can be toxic to humans.\u003c/p>\n\u003cp>Fermented foods like kimchi, saurkraut and yogurt might be surer sources of probiotics. Researchers are unclear about whether these have any lasting effect on the composition of our microbiome, but in some cases they do seem to help.\u003c/p>\n\u003cp>\"Epidemiologically there seems to be some evidence that eating fermented food is beneficial rather than harmful,\" Knight says. But researchers are still trying to figure out why.\u003c/p>\n\u003cp>Still, the big question is whether we can actually reshape our microbiomes by changing our diets. \"Short term dietary interventions,\" Leach says, \"don't have a dramatic impact.\" And slightly tweaking your diet probably isn't going to do much either.\u003c/p>\n\u003cp>\"The question is how dramatically are you changing your diet,\" Leach says. \"If you go from eating 10 to 15 grams of fiber a day to eating 40 or 50, you may see some changes.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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>\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/08/243929866/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cfigure id=\"attachment_73797\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\" alt=\"While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\" width=\"300\" class=\"size-full wp-image-73797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>When our colleague Rob Stein got his \u003ca href=\"http://www.npr.org/blogs/health/2013/11/04/240278593/getting-your-microbes-analyzed-raises-big-privacy-issues\">microbiome analyzed\u003c/a> recently in the name of science journalism, we were totally fascinated.\u003c/p>\n\u003cp>As Stein noted, it may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diets.\u003c/p>\n\u003cp>Stein was advised to eat more garlic and leeks for his. But we wondered: Are there other foods that promote a healthy microbiome in most people?\u003c/p>\n\u003cp>The answer, we found out, is fairly complicated. Microbiome research is still in the very early stages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know quite a lot about associations between food and health, we know a bunch of associations between food and microbes, and we know a bunch about associations between microbes and health,\" says microbiome researcher \u003ca href=\"http://chem.colorado.edu/index.php?option=com_content&view=article&id=263:rob-knight&catid=41:faculty&Itemid=93\">Rob Knight\u003c/a>.\u003c/p>\n\u003cp>What researchers don't yet know is how to put the whole picture together.\u003c/p>\n\u003cp>Are certain vegetables good because they have a positive effect on our microbiome? Or do they have a more direct effect on our metabolism? \"That's still very much an emerging area of research,\" Knight tells The Salt.\u003c/p>\n\u003cp>Still, some foods look promising. Dietary fiber serves as food for many of the bacteria that live in our guts, says microbiome researcher Jeff Leach of the \u003ca href=\"http://americangut.org/\">Human Food Project\u003c/a>. \"It doesn't hurt as a general rule to eat more fiber,\" Leach tells The Salt.\u003c/p>\n\u003cp>Too little fiber could starve the bacteria we want around. \"When we starve our bacteria they eat us,\" Leach says. \"They eat the mucus lining – the mucin in our large intestine.\"\u003c/p>\n\u003cp>Knight adds that when we do keep our bacteria well fed, they, in turn, give off nutrients that nourish the cells that line our guts. Fiber, Knight says, \"is thought to be good for your gut health over all.\"\u003c/p>\n\u003cp>There are a lot of different ways to get fiber. Leach recommends getting it from vegetables. Eat a variety of veggies, and eat the whole thing, he recommends. \"If you're going to eat asparagus, eat the whole plant, not just the tips,\" he says.\u003c/p>\n\u003cp>Fiber was also central to Leach's suggestion to Stein to eat more garlic and leek. Those vegetables contain high levels of a type of fiber called inulin, which feeds \u003ca href=\"http://eol.org/pages/7861/overview\">actinobacteria\u003c/a> in our guts. In fact, inulin is considered a \u003ca href=\"http://www.npr.org/blogs/health/2012/10/19/163176098/probiotics-need-to-eat-too\">prebiotic\u003c/a>, since it feeds the good bacteria, or probiotics, that live inside us.\u003c/p>\n\u003cp>Garlic actually has antimicrobial properties, which paradoxically, could also be good thing for our microbiomes. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22480662\">One study\u003c/a> shows that garlic hurts some of the bad bacteria in our guts while leaving the good guys intact.\u003c/p>\n\u003cp>Whole grains are another good source of fiber — but evaluating its benefits is a bit trickier. Whole grain consumption seems to be associated with high levels of a type of bacteria \u003ca href=\"http://eol.org/pages/83440/overview\">prevotella\u003c/a>, Leach says. \"Prevotella has been associated with \u003ca href=\"http://www.genomeweb.com/arrays/study-reveals-nature-gut-microbiome-shifts-during-hiv-progression\">inflammation\u003c/a> in HIV patients [and] it's been associated with \u003ca href=\"http://news.sciencemag.org/biology/2013/11/gut-bacteria-may-cause-rheumatoid-arthritis\">rheumatoid arthritis\u003c/a>.\" We don't know why that is, Leach says. \"So the jury's still out on whole grains.\"\u003c/p>\n\u003cp>Another way to build a better microbiome may be to eat foods that naturally teem with probiotics. Michael Pollan mentions the puported benefits of organic veggies fresh from the soil in \u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=1\">his piece\u003c/a> on the microbiome for \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>But this can get tricky, Knight says. In the absence of pesticides, a lot of veggies turn on their \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/23/when-edible-plants-turn-their-defenses-on-us/\">natural defenses\u003c/a> in order to fight off insects, and those defenses can be toxic to humans.\u003c/p>\n\u003cp>Fermented foods like kimchi, saurkraut and yogurt might be surer sources of probiotics. Researchers are unclear about whether these have any lasting effect on the composition of our microbiome, but in some cases they do seem to help.\u003c/p>\n\u003cp>\"Epidemiologically there seems to be some evidence that eating fermented food is beneficial rather than harmful,\" Knight says. But researchers are still trying to figure out why.\u003c/p>\n\u003cp>Still, the big question is whether we can actually reshape our microbiomes by changing our diets. \"Short term dietary interventions,\" Leach says, \"don't have a dramatic impact.\" And slightly tweaking your diet probably isn't going to do much either.\u003c/p>\n\u003cp>\"The question is how dramatically are you changing your diet,\" Leach says. \"If you go from eating 10 to 15 grams of fiber a day to eating 40 or 50, you may see some changes.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_73544\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\">\u003cimg class=\"size-full wp-image-73544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\" alt='Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS' width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Martin Kaste, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243523116/washington-state-says-no-to-gmo-labels\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>Voters appear to have defeated another attempt to require labels on genetically modified foods in Washington state. In early counts, the \"no\" campaign has what appears to be an \u003ca href=\"http://vote.wa.gov/results/current/State-Measures-Initiative-to-the-Legislature-522-Concerns-labeling-of-genetically-engineered-foods.html\">insurmountable lead\u003c/a> with 54 percent of votes.\u003c/p>\n\u003cp>The ballot initiative would require labels on the front of packages for most food products, seeds and commodities like soy or corn if they were produced using genetic engineering.\u003c/p>\n\u003cp>The push to require labeling had strong support in the polls a couple of months ago. But as the TV ad war heated up over the last few weeks, popular opinion swung against the idea of a mandatory GMO label on most groceries.\u003c/p>\n\u003cp>Out-of-state companies such as Monsanto, Coca-Cola, PepsiCo and Nestle poured millions into the campaign against labeling, which argued that adding GMO designations would make food more expensive, and confuse consumers. In ads, they said the labels would increase the price of food for a three-person household by $350 to $400 a year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In October, Consumers Union, the policy and advocacy arm of \u003cem>Consumer Reports\u003c/em>, \u003ca href=\"http://www.consumerreports.org/cro/2013/10/labeling-genetically-engineered-food-washington-initiative-522/index.htm\">said\u003c/a> that estimate was too high.\u003c/p>\n\u003cp>The Yes on 522 campaign raised nearly $7.9 million of its own money, including large contributions from so-called \"natural\" product companies, like Dr. Bronner's Magic Soaps of California.\u003c/p>\n\u003cp>As of Thursday morning, the website of the campaign favoring GMO labels was reporting the vote as \"still too close to call.\" Campaign officials say they won't give up until the thousands of mail-in ballots yet to be counted are tallied. The final result will be certified by the state on Dec. 5.\u003c/p>\n\u003cp>A similar labeling initiative was defeated last year in California. But Maine and Connecticut passed labeling laws this summer (though both include stipulations that they won't take effect unless more states do the same).\u003c/p>\n\u003cp>For more on the debate over GMOs in Washington state, check out Martin's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235525984/so-what-happens-if-the-movement-to-label-gmos-succeeds\">October story\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_73544\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\">\u003cimg class=\"size-full wp-image-73544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\" alt='Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS' width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Martin Kaste, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243523116/washington-state-says-no-to-gmo-labels\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>Voters appear to have defeated another attempt to require labels on genetically modified foods in Washington state. In early counts, the \"no\" campaign has what appears to be an \u003ca href=\"http://vote.wa.gov/results/current/State-Measures-Initiative-to-the-Legislature-522-Concerns-labeling-of-genetically-engineered-foods.html\">insurmountable lead\u003c/a> with 54 percent of votes.\u003c/p>\n\u003cp>The ballot initiative would require labels on the front of packages for most food products, seeds and commodities like soy or corn if they were produced using genetic engineering.\u003c/p>\n\u003cp>The push to require labeling had strong support in the polls a couple of months ago. But as the TV ad war heated up over the last few weeks, popular opinion swung against the idea of a mandatory GMO label on most groceries.\u003c/p>\n\u003cp>Out-of-state companies such as Monsanto, Coca-Cola, PepsiCo and Nestle poured millions into the campaign against labeling, which argued that adding GMO designations would make food more expensive, and confuse consumers. In ads, they said the labels would increase the price of food for a three-person household by $350 to $400 a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In October, Consumers Union, the policy and advocacy arm of \u003cem>Consumer Reports\u003c/em>, \u003ca href=\"http://www.consumerreports.org/cro/2013/10/labeling-genetically-engineered-food-washington-initiative-522/index.htm\">said\u003c/a> that estimate was too high.\u003c/p>\n\u003cp>The Yes on 522 campaign raised nearly $7.9 million of its own money, including large contributions from so-called \"natural\" product companies, like Dr. Bronner's Magic Soaps of California.\u003c/p>\n\u003cp>As of Thursday morning, the website of the campaign favoring GMO labels was reporting the vote as \"still too close to call.\" Campaign officials say they won't give up until the thousands of mail-in ballots yet to be counted are tallied. The final result will be certified by the state on Dec. 5.\u003c/p>\n\u003cp>A similar labeling initiative was defeated last year in California. But Maine and Connecticut passed labeling laws this summer (though both include stipulations that they won't take effect unless more states do the same).\u003c/p>\n\u003cp>For more on the debate over GMOs in Washington state, check out Martin's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235525984/so-what-happens-if-the-movement-to-label-gmos-succeeds\">October story\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Are Pig Farmers Still Using Growth-Promoting Drugs?",
"title": "Why Are Pig Farmers Still Using Growth-Promoting Drugs?",
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"content": "\u003cfigure id=\"attachment_73477\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\" alt=\"In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\" width=\"624\" height=\"416\" class=\"size-full wp-image-73477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">All Things Considered\u003c/a> [audio:http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861|titles=Why Are Pig Farmers Still Using Growth-Promoting Drugs? ]\u003cbr>\nPost by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>It's one of the most controversial practices in agriculture: feeding small amounts of antibiotics to animals in order to make them grow faster.\u003c/p>\n\u003cp>But what if the drugs don't even work very well?\u003c/p>\n\u003cp>There's some good evidence that they don't, at least in pigs. They used to deliver a boost in growth, but that effect has disappeared in recent years or declined greatly.\u003c/p>\n\u003cp>The reason for this is interesting and even paradoxical.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researchers think the antibiotics used to work by suppressing low-grade infections. In recent years, however, pork producers found other ways to accomplish the same thing through improved hygiene. This has occurred even while swine operations grow. As a result, the drugs have become largely superfluous — yet many farmers still use them.\u003c/p>\n\u003cp>To understand how this happened, you have to step back in time, says \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/dritz.htm\">Steve Dritz\u003c/a>, a specialist in swine nutrition at Kansas State University.\u003c/p>\n\u003cp>Sixty years ago, when antibiotics were new, \"people started treating animals, and feeding [the antibiotics], and \u003ca href=\"http://ps.fass.org/content/84/4/634.long\">finding\u003c/a> that they had increased growth rates and feed efficiencies,\" he says. Nursery-age pigs, for instance, grew 12 to 15 percent faster with antibiotics. The animals also needed less feed to reach full weight. Other studies showed similar results in chickens and cattle.\u003c/p>\n\u003cp>In the 1980s, a new set of studies found similar effects. So the growth-promoting effects of antibiotics became standard practice among meat producers.\u003c/p>\n\u003cp>Fast forward to the 1990s. Dritz was starting his career as a scientist at Kansas State University, and pork production was changing dramatically. \"We instituted this thing called multisite production,\" says Dritz.\u003c/p>\n\u003cp>Previously, pigs were born and raised in one barn or in several barns close together. This meant infections could easily pass from one generation to the next, the way that kids share germs between their friends on the playground and their parents at home.\u003c/p>\n\u003cp>Under the new system, when piglets are weaned, they move to a whole different place. That new site is carefully scrubbed and free of disease.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodnutritionscience.com/articles/pork-producer/\">Craig Rowles\u003c/a>, who runs a large swine operation in Carroll, Iowa, shows me one such room. There's not a piglet in sight. \"This room just got completely washed and disinfected, and now it's going to sit here and dry for a while,\" he says.\u003c/p>\n\u003cp>A whole group of pigs will come in here together, and later they will move out together to yet another site. \"That group of pigs will stay together until they go to market,\" Rowles says.\u003c/p>\n\u003cfigure id=\"attachment_73483\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3-290x163.jpg\" alt=\"Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\" width=\"290\" height=\"163\" class=\"size-medium wp-image-73483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The groups are kept strictly separated from each other. If workers move between the groups, they first have to change their boots.\u003c/p>\n\u003cp>When farmers adopted multisite production, it cut down on disease — and pigs actually grew faster.\u003c/p>\n\u003cp>So Dritz wondered whether improved hygiene was delivering exactly the same growth-promoting effect that farmers used to get through antibiotics. If so, did they still need to use the drugs?\u003c/p>\n\u003cp>Dritz carried out some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12051512\">studies\u003c/a> on pigs in these multisite systems, comparing animals that received antibiotics with others that didn't. \"Lo and behold, in these studies, there wasn't nearly the magnitude of the growth response,\" he says.\u003c/p>\n\u003cp>In the \"finishing\" stage, the effect of antibiotics disappeared. Younger pigs grew a bit faster with antibiotics, but the effect was smaller than had been observed earlier.\u003c/p>\n\u003cp>Dritz started telling pork producers that most uses of antibiotics for growth promotion or feed efficiency really did not make sense anymore. Many farmers took his advice. But he was surprised and a little discouraged to see how many did not. They weren't convinced by the evidence.\u003c/p>\n\u003cp>\"It's very hard to change people's perceptions,\" he says. Even among \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=240278912&live=1\">veterinarians\u003c/a>, his professional colleagues, there was reluctance to change. Many continue to recommend using the drugs.\u003c/p>\n\u003cp>Dritz thinks that this is partly rooted in psychology and the professional culture of veterinary practice. Veterinarians \"are action-oriented people, most of them. They want to \u003cem>do\u003c/em> something. Not doing something just doesn't seem right, as a professional, you know?\"\u003c/p>\n\u003cp>Once upon a time, this would have been left for farmers and their vets to hash out, but the use of antibiotics on the farm now is the focus of intense controversy. Critics of the meat industry say using these drugs to promote growth \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">is irresponsible\u003c/a> because it increases the chances that bacteria will develop resistance to antibiotics, and some of these bacteria can infect humans.\u003c/p>\n\u003cp>The Food and Drug Administration now \u003ca href=\"http://www.fda.gov/downloads/animalveterinary/guidancecomplianceenforcement/guidanceforindustry/ucm216936.pdf\">says\u003c/a> that medically important antibiotics should not be used for this purpose. It is trying to persuade drug companies to stop selling drugs for growth promotion. Within a few years, such uses of antibiotics may no longer be legal.\u003c/p>\n\u003cp>Among farmers, there's some grumbling about this. But at least for pork producers, dropping the drugs may actually save money. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "There's a curious twist in the contentious debate over feeding antibiotics to animals in order to make them grow faster. Evidence suggests using antibiotics for growth promotion, at least among pigs, doesn't even make economic sense. But some pork producers don't believe it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPost by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>It's one of the most controversial practices in agriculture: feeding small amounts of antibiotics to animals in order to make them grow faster.\u003c/p>\n\u003cp>But what if the drugs don't even work very well?\u003c/p>\n\u003cp>There's some good evidence that they don't, at least in pigs. They used to deliver a boost in growth, but that effect has disappeared in recent years or declined greatly.\u003c/p>\n\u003cp>The reason for this is interesting and even paradoxical.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researchers think the antibiotics used to work by suppressing low-grade infections. In recent years, however, pork producers found other ways to accomplish the same thing through improved hygiene. This has occurred even while swine operations grow. As a result, the drugs have become largely superfluous — yet many farmers still use them.\u003c/p>\n\u003cp>To understand how this happened, you have to step back in time, says \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/dritz.htm\">Steve Dritz\u003c/a>, a specialist in swine nutrition at Kansas State University.\u003c/p>\n\u003cp>Sixty years ago, when antibiotics were new, \"people started treating animals, and feeding [the antibiotics], and \u003ca href=\"http://ps.fass.org/content/84/4/634.long\">finding\u003c/a> that they had increased growth rates and feed efficiencies,\" he says. Nursery-age pigs, for instance, grew 12 to 15 percent faster with antibiotics. The animals also needed less feed to reach full weight. Other studies showed similar results in chickens and cattle.\u003c/p>\n\u003cp>In the 1980s, a new set of studies found similar effects. So the growth-promoting effects of antibiotics became standard practice among meat producers.\u003c/p>\n\u003cp>Fast forward to the 1990s. Dritz was starting his career as a scientist at Kansas State University, and pork production was changing dramatically. \"We instituted this thing called multisite production,\" says Dritz.\u003c/p>\n\u003cp>Previously, pigs were born and raised in one barn or in several barns close together. This meant infections could easily pass from one generation to the next, the way that kids share germs between their friends on the playground and their parents at home.\u003c/p>\n\u003cp>Under the new system, when piglets are weaned, they move to a whole different place. That new site is carefully scrubbed and free of disease.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodnutritionscience.com/articles/pork-producer/\">Craig Rowles\u003c/a>, who runs a large swine operation in Carroll, Iowa, shows me one such room. There's not a piglet in sight. \"This room just got completely washed and disinfected, and now it's going to sit here and dry for a while,\" he says.\u003c/p>\n\u003cp>A whole group of pigs will come in here together, and later they will move out together to yet another site. \"That group of pigs will stay together until they go to market,\" Rowles says.\u003c/p>\n\u003cfigure id=\"attachment_73483\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3-290x163.jpg\" alt=\"Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\" width=\"290\" height=\"163\" class=\"size-medium wp-image-73483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The groups are kept strictly separated from each other. If workers move between the groups, they first have to change their boots.\u003c/p>\n\u003cp>When farmers adopted multisite production, it cut down on disease — and pigs actually grew faster.\u003c/p>\n\u003cp>So Dritz wondered whether improved hygiene was delivering exactly the same growth-promoting effect that farmers used to get through antibiotics. If so, did they still need to use the drugs?\u003c/p>\n\u003cp>Dritz carried out some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12051512\">studies\u003c/a> on pigs in these multisite systems, comparing animals that received antibiotics with others that didn't. \"Lo and behold, in these studies, there wasn't nearly the magnitude of the growth response,\" he says.\u003c/p>\n\u003cp>In the \"finishing\" stage, the effect of antibiotics disappeared. Younger pigs grew a bit faster with antibiotics, but the effect was smaller than had been observed earlier.\u003c/p>\n\u003cp>Dritz started telling pork producers that most uses of antibiotics for growth promotion or feed efficiency really did not make sense anymore. Many farmers took his advice. But he was surprised and a little discouraged to see how many did not. They weren't convinced by the evidence.\u003c/p>\n\u003cp>\"It's very hard to change people's perceptions,\" he says. Even among \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=240278912&live=1\">veterinarians\u003c/a>, his professional colleagues, there was reluctance to change. Many continue to recommend using the drugs.\u003c/p>\n\u003cp>Dritz thinks that this is partly rooted in psychology and the professional culture of veterinary practice. Veterinarians \"are action-oriented people, most of them. They want to \u003cem>do\u003c/em> something. Not doing something just doesn't seem right, as a professional, you know?\"\u003c/p>\n\u003cp>Once upon a time, this would have been left for farmers and their vets to hash out, but the use of antibiotics on the farm now is the focus of intense controversy. Critics of the meat industry say using these drugs to promote growth \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">is irresponsible\u003c/a> because it increases the chances that bacteria will develop resistance to antibiotics, and some of these bacteria can infect humans.\u003c/p>\n\u003cp>The Food and Drug Administration now \u003ca href=\"http://www.fda.gov/downloads/animalveterinary/guidancecomplianceenforcement/guidanceforindustry/ucm216936.pdf\">says\u003c/a> that medically important antibiotics should not be used for this purpose. It is trying to persuade drug companies to stop selling drugs for growth promotion. Within a few years, such uses of antibiotics may no longer be legal.\u003c/p>\n\u003cp>Among farmers, there's some grumbling about this. But at least for pork producers, dropping the drugs may actually save money. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Mind And Body: Study Finds Mediterranean Diet Boosts Both ",
"title": "For Mind And Body: Study Finds Mediterranean Diet Boosts Both ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73444\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini-1024x681.jpg\" alt=\"A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\" width=\"1024\" height=\"681\" class=\"size-large wp-image-73444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131105_me_11.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">The Salt at NPR Food\u003c/a> (11/5/13)\u003c/p>\n\u003cp>For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.\u003c/p>\n\u003cp>A new study published in the \u003cem>Annals of Internal Medicine\u003c/em> finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.\u003c/p>\n\u003cp>Researchers tracked the dietary habits and lifestyles of more than 10,000 women, beginning in late middle age. Every two years, the women filled out detailed surveys describing their diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Over the next 15 years, researchers kept tabs on who among the women developed a whole host of chronic diseases including Parkinson's, cancer, and lung and pulmonary disease. The women were also given a battery of memory tests, and researchers also evaluated physical function, meaning the women's abilities to move around and stay active.\u003c/p>\n\u003cp>\"This really suggests that a healthy diet can help improve multiple aspects of your health and your ability to function when you're older,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/francine-grodstein/\">Fran Grodstein\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a>, co-author of the new paper, says he was \"surprised by the magnitude of the effects\" in the study, given what we already know about the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart benefits\u003c/a> of a Mediterranean style diet.\u003c/p>\n\u003cp>Stampfer says this study adds to a growing body of evidence that all points to measurable benefits of eating a diet that is rich in plant-based food and low in saturated fats, meat and refined starch. He says he's changed his own eating habits based on the weight of the evidence.\u003c/p>\n\u003cp>\"I'm eating more nuts, berries and fruit,\" he says. As well as fewer potatoes, and less meat. \"And I'm happier.\"\u003c/p>\n\u003cp>Yes, the evidence suggests that our diets really can help shape mood and overall well-being.\u003c/p>\n\u003cp>\u003cstrong>Making The Shift\u003c/strong>\u003c/p>\n\u003cp>Adopting a Mediterranean-style diet is not as difficult as you you might think. It's not a complete diet overhaul.\u003c/p>\n\u003cp>\"Mediterranean cooking is simply a tweaking of basic cooking,\" says Chef \u003ca href=\"http://www.theredhendc.com/joomla/using-joomla/extensions/components/content-component/article-category-list/74-chef-mike\">Michael Friedman\u003c/a>, part-owner of the Red Hen, a hip, newish restaurant in Washington, D.C.\u003c/p>\n\u003cp>Switching from butter to olive oil is the first step that any cook can make, Friedman says. After that, he says, think about scaling up vegetables, even ones you normally overlook.\u003c/p>\n\u003cp>The day I visited, Friedman whipped up a super creamy mushroom risotto topped with a parsnip puree. It sounds fancy, but Friedman says it's really pretty simple: You just roast the parsnips with thyme, garlic and a little salt, then put them in a blender.\u003c/p>\n\u003cp>\"If you look at it, it has the texture of creaminess, of butter,\" he says. \"But it's just a puree.\"\u003c/p>\n\u003cp>The taste is surprising.\u003c/p>\n\u003cp>Friedman agreed. There was no butter, no cream, no cheese, but the taste was divine. \"I kind of tricked myself a little bit,\" he says.\u003c/p>\n\u003cp>Oh, and a bit of good news for those who like a nice glass of vino to accompany the meal. The healthy eaters in the study consumed moderate amounts of alcohol. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_73444\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini-1024x681.jpg\" alt=\"A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\" width=\"1024\" height=\"681\" class=\"size-large wp-image-73444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">The Salt at NPR Food\u003c/a> (11/5/13)\u003c/p>\n\u003cp>For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.\u003c/p>\n\u003cp>A new study published in the \u003cem>Annals of Internal Medicine\u003c/em> finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.\u003c/p>\n\u003cp>Researchers tracked the dietary habits and lifestyles of more than 10,000 women, beginning in late middle age. Every two years, the women filled out detailed surveys describing their diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Over the next 15 years, researchers kept tabs on who among the women developed a whole host of chronic diseases including Parkinson's, cancer, and lung and pulmonary disease. The women were also given a battery of memory tests, and researchers also evaluated physical function, meaning the women's abilities to move around and stay active.\u003c/p>\n\u003cp>\"This really suggests that a healthy diet can help improve multiple aspects of your health and your ability to function when you're older,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/francine-grodstein/\">Fran Grodstein\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a>, co-author of the new paper, says he was \"surprised by the magnitude of the effects\" in the study, given what we already know about the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart benefits\u003c/a> of a Mediterranean style diet.\u003c/p>\n\u003cp>Stampfer says this study adds to a growing body of evidence that all points to measurable benefits of eating a diet that is rich in plant-based food and low in saturated fats, meat and refined starch. He says he's changed his own eating habits based on the weight of the evidence.\u003c/p>\n\u003cp>\"I'm eating more nuts, berries and fruit,\" he says. As well as fewer potatoes, and less meat. \"And I'm happier.\"\u003c/p>\n\u003cp>Yes, the evidence suggests that our diets really can help shape mood and overall well-being.\u003c/p>\n\u003cp>\u003cstrong>Making The Shift\u003c/strong>\u003c/p>\n\u003cp>Adopting a Mediterranean-style diet is not as difficult as you you might think. It's not a complete diet overhaul.\u003c/p>\n\u003cp>\"Mediterranean cooking is simply a tweaking of basic cooking,\" says Chef \u003ca href=\"http://www.theredhendc.com/joomla/using-joomla/extensions/components/content-component/article-category-list/74-chef-mike\">Michael Friedman\u003c/a>, part-owner of the Red Hen, a hip, newish restaurant in Washington, D.C.\u003c/p>\n\u003cp>Switching from butter to olive oil is the first step that any cook can make, Friedman says. After that, he says, think about scaling up vegetables, even ones you normally overlook.\u003c/p>\n\u003cp>The day I visited, Friedman whipped up a super creamy mushroom risotto topped with a parsnip puree. It sounds fancy, but Friedman says it's really pretty simple: You just roast the parsnips with thyme, garlic and a little salt, then put them in a blender.\u003c/p>\n\u003cp>\"If you look at it, it has the texture of creaminess, of butter,\" he says. \"But it's just a puree.\"\u003c/p>\n\u003cp>The taste is surprising.\u003c/p>\n\u003cp>Friedman agreed. There was no butter, no cream, no cheese, but the taste was divine. \"I kind of tricked myself a little bit,\" he says.\u003c/p>\n\u003cp>Oh, and a bit of good news for those who like a nice glass of vino to accompany the meal. The healthy eaters in the study consumed moderate amounts of alcohol. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange \"original\" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean",
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"content": "\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A commission evaluating the impacts of animal agriculture says the industry has resisted change. And it says government agencies have failed to regulate the industry's environmental and health practices because of \"overwhelming\" political influence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Edible Plants Turn Their Defenses On Us",
"title": "When Edible Plants Turn Their Defenses On Us",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72720\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\" alt=\"Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228221063/when-edible-plants-turn-their-defenses-on-us\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Fruits and vegetables are unquestionably essential to a healthful diet.\u003c/p>\n\u003cp>But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxins within them. The minute amounts of poison found in many seeds, leaves, and roots, are the result of the protracted arms race between plants and the animals that try to eat them. It's the reason why you've never \u003ca href=\"http://indianapublicmedia.org/amomentofscience/why-cashews-arent-sold-in-the-shell/\">shelled\u003c/a> a cashew (the shells might make you break out in a poison ivy-style rash) or eaten green potato fries (read on for details).\u003c/p>\n\u003cp>Most of the time, the human body manages to dispose of the toxins with minimal effort. But every now and then, an edible plant can be a problem.\u003c/p>\n\u003cp>The recently revisited case of Christopher McCandless, the subject of Jon Krakauer's bestseller \u003ca href=\"http://www.amazon.com/Into-Wild-Jon-Krakauer/dp/0385486804\">\u003cem>Into the Wild\u003c/em>\u003c/a>, reminded us of this plant duality. In 1992, McCandless was found dead in the Alaskan wilderness. Because he had so little fat left on his body, the coroner concluded that he'd died of starvation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the 24-year-old may have died from eating the seeds of the wild potato (\u003cem>Hedysarum alpinum\u003c/em>), an edible plant. As Krakauer \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=222172599\">explained\u003c/a> on \u003cem>All Things Considered\u003c/em> last month, the plant's seeds contain a neurotoxin that is harmless to healthy people but can cause paralysis in a nutrient-starved body like that of McCandless, who was already lean and weak from months of trying to live off the land. \u003c/p>\n\u003cp>Turns out, people eat plants like that all the time. Over the centuries, humans have come to recognize the dangerous side of these dinner options, and have often found safe preparation methods to get around them. Odds are, you've eaten them before without a second thought. Here's a look at just a few commonly eaten plants that can sometimes turn their defenses on us:\u003c/p>\n\u003cfigure id=\"attachment_72715\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\" alt=\"The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-72715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paralysis Pea:\u003c/strong> Because it's almost drought resistant, the hardy grass pea (\u003cem>Lathyrus sativus\u003c/em>) is \u003ca href=\"http://search.proquest.com/docview/1030085960/1414177D91D2DE969E7/1?accountid=47893\">grown regularly\u003c/a> as a safety crop by subsistence farmers in places like India and Ethiopia. But the protein-rich seed contains the same toxin, β-ODAP, found in the wild potato that McCandless ate.\u003c/p>\n\u003cp>It's harmless in small quantities, especially if it's been soaked in water for a long time. But a steady diet of grass pea seeds over a three-month period can cause a neurological disorder called lathyrism. That's what Jewish inmates of one Ukrainian concentration camp \u003ca href=\"http://sponsored.uwa.edu.au/clima/__data/page/968/Lambein.pdf\">experienced in 1942\u003c/a>. The camp's Nazi officers provided inmates with flour made from grass pea seeds. It was death by bread. Within months, many became paralyzed in the lower body. Like Chris McCandless, the inmates were malnourished and physically exhausted.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Generally, in order to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/7244573\">develop\u003c/a> lathyrism, someone would have to eat grass peas for two or three months, and the plant would have to compose at least a third of the total dietary intake. But there is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20510335\">wide variation\u003c/a> in how much of the toxin one grass pea seed contains, and also in how people are \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/8684587\">affected\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72716\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\" alt=\"The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Mean Green Solanine Machine:\u003c/strong> There are good reasons why the FDA tells consumers not to \u003ca href=\"http://www.accessdata.fda.gov/scripts/plantox/detail.cfm?id=6537\">eat green potatoes\u003c/a>.\u003c/p>\n\u003cp>Potatoes are related to \u003ca href=\"http://www.chem.ox.ac.uk/mom/solanine/deadlynightshade.html\">deadly nightshade\u003c/a>. While a white, brown, or even Peruvian purple potato is fine to eat, the green patches and sprouting stems on a tater are not. The green color comes from chlorophyll, and indicates that the plant has been exposed to enough light and heat to get enzymes kicking that lead to the \u003ca href=\"http://wis-wander.weizmann.ac.il/the-pathway-to-potato-poisons#.UkI3V2RAQYc\">production\u003c/a> of two toxic chemicals, solanine and chaconine. Cooking doesn't get rid of them: Excessive heat will kill the enzyme that produces solanine, but not the toxins themselves.\u003c/p>\n\u003cp>In 1924, James B. Matheney of Vandalia, Ill., had gathered about 80 to 90 pounds of potatoes to feed his family, not realizing that many of them had turned green from being left out in the sun. A week later, his wife and daughter died. A 1925 issue of \u003cem>Science\u003c/em> magazine \u003ca href=\"http://www.sciencemag.org/content/61/1578/340.full.pdf\">reported on\u003c/a> the \"two fatal cases of potato poisoning.\"\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> An average person would probably \u003ca href=\"http://books.google.com/books?id=2mmFkI-pLs4C&lpg=PA83&dq=green%20potato%20poisoning%20solanine&pg=PA83#v=onepage&q=green%20potato%20poisoning%20solanine&f=false\">have to eat\u003c/a> about two pounds of fully green potato to get sick.\u003c/p>\n\u003cfigure id=\"attachment_72717\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\" alt=\"Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cook-Well-For-Survival Cassava:\u003c/strong> Cassava (\u003cem>Manihot esculenta\u003c/em>) is a major root crop for millions of subsistence farmers in sub-Saharan Africa. According to the FAO, after rice and maize, it's the \u003ca href=\"http://www.fao.org/ag/agp/agpc/gcds/\">third\u003c/a> most important source of calories for people living in the tropics. But wild species can contain \u003ca href=\"http://www.fao.org/docrep/t0207e/T0207E08.htm#Cassava%20toxicity\">lethal\u003c/a> levels of toxins.\u003c/p>\n\u003cp>Cassava leaves make a chemical called linamarin, which meanders down to the roots, where it produces toxic hydrocyanic acid, or cyanide, when the root cells rupture. In the human body, linamarin can come in one end and go out the other intact, but if it gets broken down during digestion and runs into the enzyme linamarase, it will produce cyanide in the gut.\u003c/p>\n\u003cp>Counterintuitively, the key to \u003ca href=\"http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_19_01.html\">cooking\u003c/a> cassava safely is to encourage the cyanide to form, often by grating it into little bits, and then soaking, fermenting, and evaporating the bad stuff out before cooking thoroughly.\u003c/p>\n\u003cp>Sweet cassava roots usually contain less cyanogen than bitter ones, so they require less preparation — just peeling and thorough cooking tends to be enough. For the more toxic breeds of cassava, \u003ca href=\"http://www.infonet-biovision.org/default/ct/114/crops\">preparation\u003c/a> can take days. If it's done wrong, things can go badly, as it did with three people \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/1354460\">who died\u003c/a> in Nigeria in 1992 after eating a cassava tapioca. More commonly, repeatedly eating poorly processed cassava can cause a neuron disorder called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23530166\">Konzo\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Most cassava tubers \u003ca href=\"http://www.fao.org/docrep/007/j1255e/j1255e04.htm#bm04.3\">can produce\u003c/a> between 15 and 400 mg of hydrogen cyanide per kilogram. In the short term, the human body is good at\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/nt.2620030210/abstract\"> filtering out\u003c/a> cyanide. But \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12243860\">research has shown\u003c/a> that chronic ingestion of cooked cassava can, over many years, cause cyanide accumulation in blood plasma. And it's best not to munch on the raw root.\u003c/p>\n\u003cfigure id=\"attachment_72718\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\" alt=\"False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Morel Quandary:\u003c/strong> False morels, also known as beefsteak mushrooms (\u003cem>Gyromitra esculenta\u003c/em>), grow in idyllic forest settings, often underneath big pine trees and surrounded by mosses. They're ugly things, reminiscent of goopy brains.\u003c/p>\n\u003cp>The toadstools have a chemical in them that produces a toxic compound called monomethylhydrazine, or MMH. If you're trying to launch a rocket into space, MMH is really useful — NASA likes to put it in its \u003ca href=\"http://www.nasa.gov/mission_pages/shuttle/launch/hypergolic-storage.html\">rocket fuel\u003c/a> because it ignites spontaneously when it runs into other propellant ingredients. In the body, the known carcinogen can \u003ca href=\"http://www.cdc.gov/niosh/docs/81-123/pdfs/0419.pdf\">interfere\u003c/a> with neurotransmitters, and can render the eater \u003ca href=\"http://eol.org/pages/188598/details\">comatose\u003c/a>.\u003c/p>\n\u003cp>Spain \u003ca href=\"http://eol.org/pages/188598/details\">prohibits\u003c/a> the sale of\u003cstrong> \u003c/strong>these\u003cstrong> \u003c/strong>mushrooms for this reason, but Nordic folk go wild over false morel \u003ca href=\"http://books.google.com/books?id=p68ajcj7YWMC&lpg=PA17&ots=kvI0WXPbjP&dq=false%20morel%20soup&pg=PA17#v=onepage&q=false%20morel%20soup&f=false\">soup\u003c/a>, which is also a delicacy in Eastern Europe and the Great Lakes region of North America. Chefs parboil the mushrooms repeatedly, pouring off the water each time to get rid of the poison.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> MMH is a cumulative toxin — its levels build up in the body after repeated consumption — so it's hard to determine a lethal amount. There's a saying among mycologists: \"There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters.\"\u003c/p>\n\u003cfigure id=\"attachment_72719\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\" alt=\"Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Lethal Leaf:\u003c/strong> Oxalic acid is great for \u003ca href=\"http://www.epa.gov/oppsrrd1/REDs/factsheets/4070fact.pdf\">removing paint\u003c/a>, bleaching fabrics and sanitizing toilet bowls. The acid also lurks in the leaves of rhubarb (\u003cem>Rheum rhaponticum\u003c/em>), the stalks of which often get paired with strawberry for a delicious pie.\u003c/p>\n\u003cp>The stalks are all good, but steer clear of the \u003ca href=\"http://books.google.com/books?id=7P8iAQAAIAAJ&lpg=PA456&ots=e4Xaow7j67&dq=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&pg=PA457#v=onepage&q=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&f=false\">leaves\u003c/a>: The oxalic acid in them leaches calcium from the blood. As rumor goes, the Brits \u003ca href=\"http://www.britannica.com/blogs/2010/01/rhubarb-toxic-tuesdays-a-weekly-guide-to-poison-gardens/\">realized\u003c/a> this during World War I, when food shortages got people to be creative with recipes.\u003cstrong> \u003c/strong>Across the pond at about the same time, the \u003cem>Journal of the American Medical Association\u003c/em> reported a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=221917&resultClick=3\">sad case\u003c/a> in 1919 of a \"Mrs. A\" in Montana, who ate a lot of fried rhubarb leaves and died the next day, after a horrible miscarriage and unstoppable nosebleeds and vomiting.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Oxalic acid content ranges wildly, and can \u003ca href=\"http://web.extension.illinois.edu/state/newsdetail.cfm?NewsID=13695\">depend\u003c/a> on factors like the air temperature outside. Your best bet: Just don't eat those leaves! To treat animals that have eaten them, veterinarians can \u003ca href=\"http://research.vet.upenn.edu/PoisonousPlantsofPA/Rheumrhaponticum/tabid/5474/Default.aspx\">use chalk\u003c/a> to neutralize the acid, a trick that's also suggested in a few rare \u003ca href=\"http://www.ehow.com/how_2123312_make-rhubarb-wine.html\">recipes\u003c/a> for human consumption.\u003c/p>\n\u003cp>\u003cem>Thanks to Amy Stewart, author of \"\u003c/em>\u003ca href=\"http://www.amystewart.com/books/wicked-plants/\">Wicked Plants\u003c/a>\u003cem>,\" \"Wildman\" Steve Brill, creator of the \"\u003ca href=\"https://itunes.apple.com/us/app/id541507798?mt=8\">Wild Edibles\u003c/a>\" app, and Dr. Ruth Lawrence of the University of Rochester Medical Center for their input and guidance in putting this list together.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fruits and vegetables are undeniably important to a healthful diet. But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxin within them. Lucky for us, healthy human bodies are remarkably good at filtering out toxins from everyday foods.",
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"description": "Fruits and vegetables are undeniably important to a healthful diet. But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxin within them. Lucky for us, healthy human bodies are remarkably good at filtering out toxins from everyday foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72720\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\" alt=\"Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228221063/when-edible-plants-turn-their-defenses-on-us\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Fruits and vegetables are unquestionably essential to a healthful diet.\u003c/p>\n\u003cp>But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxins within them. The minute amounts of poison found in many seeds, leaves, and roots, are the result of the protracted arms race between plants and the animals that try to eat them. It's the reason why you've never \u003ca href=\"http://indianapublicmedia.org/amomentofscience/why-cashews-arent-sold-in-the-shell/\">shelled\u003c/a> a cashew (the shells might make you break out in a poison ivy-style rash) or eaten green potato fries (read on for details).\u003c/p>\n\u003cp>Most of the time, the human body manages to dispose of the toxins with minimal effort. But every now and then, an edible plant can be a problem.\u003c/p>\n\u003cp>The recently revisited case of Christopher McCandless, the subject of Jon Krakauer's bestseller \u003ca href=\"http://www.amazon.com/Into-Wild-Jon-Krakauer/dp/0385486804\">\u003cem>Into the Wild\u003c/em>\u003c/a>, reminded us of this plant duality. In 1992, McCandless was found dead in the Alaskan wilderness. Because he had so little fat left on his body, the coroner concluded that he'd died of starvation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the 24-year-old may have died from eating the seeds of the wild potato (\u003cem>Hedysarum alpinum\u003c/em>), an edible plant. As Krakauer \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=222172599\">explained\u003c/a> on \u003cem>All Things Considered\u003c/em> last month, the plant's seeds contain a neurotoxin that is harmless to healthy people but can cause paralysis in a nutrient-starved body like that of McCandless, who was already lean and weak from months of trying to live off the land. \u003c/p>\n\u003cp>Turns out, people eat plants like that all the time. Over the centuries, humans have come to recognize the dangerous side of these dinner options, and have often found safe preparation methods to get around them. Odds are, you've eaten them before without a second thought. Here's a look at just a few commonly eaten plants that can sometimes turn their defenses on us:\u003c/p>\n\u003cfigure id=\"attachment_72715\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\" alt=\"The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-72715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paralysis Pea:\u003c/strong> Because it's almost drought resistant, the hardy grass pea (\u003cem>Lathyrus sativus\u003c/em>) is \u003ca href=\"http://search.proquest.com/docview/1030085960/1414177D91D2DE969E7/1?accountid=47893\">grown regularly\u003c/a> as a safety crop by subsistence farmers in places like India and Ethiopia. But the protein-rich seed contains the same toxin, β-ODAP, found in the wild potato that McCandless ate.\u003c/p>\n\u003cp>It's harmless in small quantities, especially if it's been soaked in water for a long time. But a steady diet of grass pea seeds over a three-month period can cause a neurological disorder called lathyrism. That's what Jewish inmates of one Ukrainian concentration camp \u003ca href=\"http://sponsored.uwa.edu.au/clima/__data/page/968/Lambein.pdf\">experienced in 1942\u003c/a>. The camp's Nazi officers provided inmates with flour made from grass pea seeds. It was death by bread. Within months, many became paralyzed in the lower body. Like Chris McCandless, the inmates were malnourished and physically exhausted.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Generally, in order to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/7244573\">develop\u003c/a> lathyrism, someone would have to eat grass peas for two or three months, and the plant would have to compose at least a third of the total dietary intake. But there is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20510335\">wide variation\u003c/a> in how much of the toxin one grass pea seed contains, and also in how people are \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/8684587\">affected\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72716\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\" alt=\"The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Mean Green Solanine Machine:\u003c/strong> There are good reasons why the FDA tells consumers not to \u003ca href=\"http://www.accessdata.fda.gov/scripts/plantox/detail.cfm?id=6537\">eat green potatoes\u003c/a>.\u003c/p>\n\u003cp>Potatoes are related to \u003ca href=\"http://www.chem.ox.ac.uk/mom/solanine/deadlynightshade.html\">deadly nightshade\u003c/a>. While a white, brown, or even Peruvian purple potato is fine to eat, the green patches and sprouting stems on a tater are not. The green color comes from chlorophyll, and indicates that the plant has been exposed to enough light and heat to get enzymes kicking that lead to the \u003ca href=\"http://wis-wander.weizmann.ac.il/the-pathway-to-potato-poisons#.UkI3V2RAQYc\">production\u003c/a> of two toxic chemicals, solanine and chaconine. Cooking doesn't get rid of them: Excessive heat will kill the enzyme that produces solanine, but not the toxins themselves.\u003c/p>\n\u003cp>In 1924, James B. Matheney of Vandalia, Ill., had gathered about 80 to 90 pounds of potatoes to feed his family, not realizing that many of them had turned green from being left out in the sun. A week later, his wife and daughter died. A 1925 issue of \u003cem>Science\u003c/em> magazine \u003ca href=\"http://www.sciencemag.org/content/61/1578/340.full.pdf\">reported on\u003c/a> the \"two fatal cases of potato poisoning.\"\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> An average person would probably \u003ca href=\"http://books.google.com/books?id=2mmFkI-pLs4C&lpg=PA83&dq=green%20potato%20poisoning%20solanine&pg=PA83#v=onepage&q=green%20potato%20poisoning%20solanine&f=false\">have to eat\u003c/a> about two pounds of fully green potato to get sick.\u003c/p>\n\u003cfigure id=\"attachment_72717\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\" alt=\"Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cook-Well-For-Survival Cassava:\u003c/strong> Cassava (\u003cem>Manihot esculenta\u003c/em>) is a major root crop for millions of subsistence farmers in sub-Saharan Africa. According to the FAO, after rice and maize, it's the \u003ca href=\"http://www.fao.org/ag/agp/agpc/gcds/\">third\u003c/a> most important source of calories for people living in the tropics. But wild species can contain \u003ca href=\"http://www.fao.org/docrep/t0207e/T0207E08.htm#Cassava%20toxicity\">lethal\u003c/a> levels of toxins.\u003c/p>\n\u003cp>Cassava leaves make a chemical called linamarin, which meanders down to the roots, where it produces toxic hydrocyanic acid, or cyanide, when the root cells rupture. In the human body, linamarin can come in one end and go out the other intact, but if it gets broken down during digestion and runs into the enzyme linamarase, it will produce cyanide in the gut.\u003c/p>\n\u003cp>Counterintuitively, the key to \u003ca href=\"http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_19_01.html\">cooking\u003c/a> cassava safely is to encourage the cyanide to form, often by grating it into little bits, and then soaking, fermenting, and evaporating the bad stuff out before cooking thoroughly.\u003c/p>\n\u003cp>Sweet cassava roots usually contain less cyanogen than bitter ones, so they require less preparation — just peeling and thorough cooking tends to be enough. For the more toxic breeds of cassava, \u003ca href=\"http://www.infonet-biovision.org/default/ct/114/crops\">preparation\u003c/a> can take days. If it's done wrong, things can go badly, as it did with three people \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/1354460\">who died\u003c/a> in Nigeria in 1992 after eating a cassava tapioca. More commonly, repeatedly eating poorly processed cassava can cause a neuron disorder called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23530166\">Konzo\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Most cassava tubers \u003ca href=\"http://www.fao.org/docrep/007/j1255e/j1255e04.htm#bm04.3\">can produce\u003c/a> between 15 and 400 mg of hydrogen cyanide per kilogram. In the short term, the human body is good at\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/nt.2620030210/abstract\"> filtering out\u003c/a> cyanide. But \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12243860\">research has shown\u003c/a> that chronic ingestion of cooked cassava can, over many years, cause cyanide accumulation in blood plasma. And it's best not to munch on the raw root.\u003c/p>\n\u003cfigure id=\"attachment_72718\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\" alt=\"False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Morel Quandary:\u003c/strong> False morels, also known as beefsteak mushrooms (\u003cem>Gyromitra esculenta\u003c/em>), grow in idyllic forest settings, often underneath big pine trees and surrounded by mosses. They're ugly things, reminiscent of goopy brains.\u003c/p>\n\u003cp>The toadstools have a chemical in them that produces a toxic compound called monomethylhydrazine, or MMH. If you're trying to launch a rocket into space, MMH is really useful — NASA likes to put it in its \u003ca href=\"http://www.nasa.gov/mission_pages/shuttle/launch/hypergolic-storage.html\">rocket fuel\u003c/a> because it ignites spontaneously when it runs into other propellant ingredients. In the body, the known carcinogen can \u003ca href=\"http://www.cdc.gov/niosh/docs/81-123/pdfs/0419.pdf\">interfere\u003c/a> with neurotransmitters, and can render the eater \u003ca href=\"http://eol.org/pages/188598/details\">comatose\u003c/a>.\u003c/p>\n\u003cp>Spain \u003ca href=\"http://eol.org/pages/188598/details\">prohibits\u003c/a> the sale of\u003cstrong> \u003c/strong>these\u003cstrong> \u003c/strong>mushrooms for this reason, but Nordic folk go wild over false morel \u003ca href=\"http://books.google.com/books?id=p68ajcj7YWMC&lpg=PA17&ots=kvI0WXPbjP&dq=false%20morel%20soup&pg=PA17#v=onepage&q=false%20morel%20soup&f=false\">soup\u003c/a>, which is also a delicacy in Eastern Europe and the Great Lakes region of North America. Chefs parboil the mushrooms repeatedly, pouring off the water each time to get rid of the poison.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> MMH is a cumulative toxin — its levels build up in the body after repeated consumption — so it's hard to determine a lethal amount. There's a saying among mycologists: \"There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters.\"\u003c/p>\n\u003cfigure id=\"attachment_72719\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\" alt=\"Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Lethal Leaf:\u003c/strong> Oxalic acid is great for \u003ca href=\"http://www.epa.gov/oppsrrd1/REDs/factsheets/4070fact.pdf\">removing paint\u003c/a>, bleaching fabrics and sanitizing toilet bowls. The acid also lurks in the leaves of rhubarb (\u003cem>Rheum rhaponticum\u003c/em>), the stalks of which often get paired with strawberry for a delicious pie.\u003c/p>\n\u003cp>The stalks are all good, but steer clear of the \u003ca href=\"http://books.google.com/books?id=7P8iAQAAIAAJ&lpg=PA456&ots=e4Xaow7j67&dq=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&pg=PA457#v=onepage&q=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&f=false\">leaves\u003c/a>: The oxalic acid in them leaches calcium from the blood. As rumor goes, the Brits \u003ca href=\"http://www.britannica.com/blogs/2010/01/rhubarb-toxic-tuesdays-a-weekly-guide-to-poison-gardens/\">realized\u003c/a> this during World War I, when food shortages got people to be creative with recipes.\u003cstrong> \u003c/strong>Across the pond at about the same time, the \u003cem>Journal of the American Medical Association\u003c/em> reported a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=221917&resultClick=3\">sad case\u003c/a> in 1919 of a \"Mrs. A\" in Montana, who ate a lot of fried rhubarb leaves and died the next day, after a horrible miscarriage and unstoppable nosebleeds and vomiting.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Oxalic acid content ranges wildly, and can \u003ca href=\"http://web.extension.illinois.edu/state/newsdetail.cfm?NewsID=13695\">depend\u003c/a> on factors like the air temperature outside. Your best bet: Just don't eat those leaves! To treat animals that have eaten them, veterinarians can \u003ca href=\"http://research.vet.upenn.edu/PoisonousPlantsofPA/Rheumrhaponticum/tabid/5474/Default.aspx\">use chalk\u003c/a> to neutralize the acid, a trick that's also suggested in a few rare \u003ca href=\"http://www.ehow.com/how_2123312_make-rhubarb-wine.html\">recipes\u003c/a> for human consumption.\u003c/p>\n\u003cp>\u003cem>Thanks to Amy Stewart, author of \"\u003c/em>\u003ca href=\"http://www.amystewart.com/books/wicked-plants/\">Wicked Plants\u003c/a>\u003cem>,\" \"Wildman\" Steve Brill, creator of the \"\u003ca href=\"https://itunes.apple.com/us/app/id541507798?mt=8\">Wild Edibles\u003c/a>\" app, and Dr. Ruth Lawrence of the University of Rochester Medical Center for their input and guidance in putting this list together.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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