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"disqusTitle": "Why Can't Fish Oil Supplements Keep Our Brains Sharp?",
"title": "Why Can't Fish Oil Supplements Keep Our Brains Sharp?",
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"content": "\u003cfigure id=\"attachment_71116\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\" alt=\"If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226097543/why-cant-fish-oil-supplements-keep-our-brains-sharp\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Lots of people think of fish as brain food. And there's good reason.\u003c/p>\n\u003cp>Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.\u003c/p>\n\u003cp>So, why is it that a \u003ca href=\"http://www.neurology.org/content/early/2013/09/25/WNL.0b013e3182a9584c.short\">new study\u003c/a> of older women published in the journal \u003ca href=\"http://www.neurology.org/\">Neurology\u003c/a> finds that omega-3s may not benefit thinking skills or help fend off cognitive decline?\u003c/p>\n\u003cp>Well, it's not clear. But one possibility could be the design of the study. The women enrolled in the study had blood tests taken — just one time — at the start of the study to measure the amount of omega-3s. Then they were given tests each year, for about six years, to test their thinking and memory skills.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found no differences in declines in brain sharpness among the women who had high levels of omega 3s in their blood compared with those with low levels of omega 3s.\u003c/p>\n\u003cp>So why the negative finding? Well, the researchers didn't know what the women's eating habits were before or after the study — or how their habits may have changed during the study.\u003c/p>\n\u003cp>So, for instance, if the women's fish consumption or supplement regimen changed after the time of the first blood test, this study wouldn't have picked it up. That's one explanation.\u003c/p>\n\u003cp>It's also possible that the study wasn't conducted for a long enough period of time, or that the age of the women made it hard to suss out potential long-term benefits.\u003c/p>\n\u003cp>The other possibility? Maybe a steady intake of omega-3s doesn't really lead to any measurable benefits in staving off cognitive decline.\u003c/p>\n\u003cp>One other note about the study design: It didn't track how participants got their omega-3s — whether it was through food or through fish oil supplements.\u003c/p>\n\u003cp>As study author \u003ca href=\"http://www.public-health.uiowa.edu/epi/\">Eric Ammann\u003c/a>, of the University of Iowa, points out in an email, \"most randomized trials of omega-3 supplements have not found an effect on cognitive function.\"\u003c/p>\n\u003cp>He cites this \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20410089\">meta-analysis\u003c/a>, which concluded that taking omega-3 supplements does not seem to help healthy, older people fend off cognitive decline.\u003c/p>\n\u003cp>So, this raises a question: If you \u003cem>eat\u003c/em> fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16216930\">study\u003c/a> of older folks (65 and older) enrolled in the Chicago Health and Aging Project found that people who were eating two or more fish meals per week had a slower rate of cognitive decline — about 13 percent slower — compared with those who ate fish less than once a week.\u003c/p>\n\u003cp>\"When you eat fish, there are other nutrients such as vitamin E or vitamin D\" that you're getting at the same time, says researcher \u003ca href=\"http://www.mayo.edu/research/faculty/roberts-rosebud-o-m-b-ch-b/BIO-00085310\">Rosebud Roberts\u003c/a> of the Mayo Clinic. In other words, it's the whole food, as a package, that may be beneficial.\u003c/p>\n\u003cp>And this seems to be the general picture emerging in human health: getting nutrients and healthful fats from the foods we eat as part of a healthful diet, rather than from supplements, may be the way to go.\u003c/p>\n\u003cp>In fact, there's increasing evidence, as outlined by \u003ca href=\"http://www.theatlantic.com/health/archive/2013/07/the-vitamin-myth-why-we-think-we-need-supplements/277947/\">Paul Offit\u003c/a>, that we do our bodies no favors by taking a daily regimen of vitamins or supplements. \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": "Contrary to earlier studies, new research suggests that omega-3 fatty acids may not stave off cognitive decline. We look at why this is hard to pin down — and examine the body of evidence that finds supplements may not be as effective as eating fish meals in protecting brain health.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71116\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\" alt=\"If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226097543/why-cant-fish-oil-supplements-keep-our-brains-sharp\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Lots of people think of fish as brain food. And there's good reason.\u003c/p>\n\u003cp>Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.\u003c/p>\n\u003cp>So, why is it that a \u003ca href=\"http://www.neurology.org/content/early/2013/09/25/WNL.0b013e3182a9584c.short\">new study\u003c/a> of older women published in the journal \u003ca href=\"http://www.neurology.org/\">Neurology\u003c/a> finds that omega-3s may not benefit thinking skills or help fend off cognitive decline?\u003c/p>\n\u003cp>Well, it's not clear. But one possibility could be the design of the study. The women enrolled in the study had blood tests taken — just one time — at the start of the study to measure the amount of omega-3s. Then they were given tests each year, for about six years, to test their thinking and memory skills.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found no differences in declines in brain sharpness among the women who had high levels of omega 3s in their blood compared with those with low levels of omega 3s.\u003c/p>\n\u003cp>So why the negative finding? Well, the researchers didn't know what the women's eating habits were before or after the study — or how their habits may have changed during the study.\u003c/p>\n\u003cp>So, for instance, if the women's fish consumption or supplement regimen changed after the time of the first blood test, this study wouldn't have picked it up. That's one explanation.\u003c/p>\n\u003cp>It's also possible that the study wasn't conducted for a long enough period of time, or that the age of the women made it hard to suss out potential long-term benefits.\u003c/p>\n\u003cp>The other possibility? Maybe a steady intake of omega-3s doesn't really lead to any measurable benefits in staving off cognitive decline.\u003c/p>\n\u003cp>One other note about the study design: It didn't track how participants got their omega-3s — whether it was through food or through fish oil supplements.\u003c/p>\n\u003cp>As study author \u003ca href=\"http://www.public-health.uiowa.edu/epi/\">Eric Ammann\u003c/a>, of the University of Iowa, points out in an email, \"most randomized trials of omega-3 supplements have not found an effect on cognitive function.\"\u003c/p>\n\u003cp>He cites this \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20410089\">meta-analysis\u003c/a>, which concluded that taking omega-3 supplements does not seem to help healthy, older people fend off cognitive decline.\u003c/p>\n\u003cp>So, this raises a question: If you \u003cem>eat\u003c/em> fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16216930\">study\u003c/a> of older folks (65 and older) enrolled in the Chicago Health and Aging Project found that people who were eating two or more fish meals per week had a slower rate of cognitive decline — about 13 percent slower — compared with those who ate fish less than once a week.\u003c/p>\n\u003cp>\"When you eat fish, there are other nutrients such as vitamin E or vitamin D\" that you're getting at the same time, says researcher \u003ca href=\"http://www.mayo.edu/research/faculty/roberts-rosebud-o-m-b-ch-b/BIO-00085310\">Rosebud Roberts\u003c/a> of the Mayo Clinic. In other words, it's the whole food, as a package, that may be beneficial.\u003c/p>\n\u003cp>And this seems to be the general picture emerging in human health: getting nutrients and healthful fats from the foods we eat as part of a healthful diet, rather than from supplements, may be the way to go.\u003c/p>\n\u003cp>In fact, there's increasing evidence, as outlined by \u003ca href=\"http://www.theatlantic.com/health/archive/2013/07/the-vitamin-myth-why-we-think-we-need-supplements/277947/\">Paul Offit\u003c/a>, that we do our bodies no favors by taking a daily regimen of vitamins or supplements. \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": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
"title": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
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"content": "\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\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": "A doctor who authored the book \u003cem>Wheat Belly\u003c/em> claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">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 Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n",
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"excerpt": "Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_04.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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>\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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_70634\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\" alt=\"A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-70634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/19/224201716/house-gop-lawmakers-vote-to-cut-food-stamps\">The Two-Way at NPR News\u003c/a> (9/19/13)\u003c/p>\n\u003cp>The Republican-controlled House of Representatives voted Thursday to slash $40 billion from the federal food stamp program.\u003c/p>\n\u003cp>GOP lawmakers cited what they said was widespread abuse of the program, formally known as the Supplemental Nutrition Assistance Program, or SNAP, which is intended to help poor individuals and families buy groceries.\u003c/p>\n\u003cp>The vote to cut food stamps came on a party line vote of 217-200.\u003c/p>\n\u003cp>\"It's wrong for working, middle-class people to pay\" for abuse of the program, House Majority Leader Eric Cantor said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Democrats cited Congressional Budget Office estimates that it would deprive 4 million needy people of SNAP benefits in 2014. The $40 billion cut — $4 billion a year over the next decade — amounts to about 5 percent of the total program cost.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nytimes.com/2013/09/19/us/politics/anti-hunger-advocates-put-pressure-on-lawmakers-over-food-stamp-bill.html\">The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The bill would also cut off food aid after three months to recipients between the ages of 18 and 50 if they cannot find work or enroll in a job placement program. Exceptions would be granted for those with children who are still minors.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>SNAP has traditionally been part of a larger, omnibus farm bill, but in July, House Republicans split food stamps from the rest of the agricultural measure.\u003c/p>\n\u003cp>One in 7 Americans uses food stamps, according to The Associated Press. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">As NPR's Tamara Keith reported\u003c/a> on Wednesday, it's not clear how rampant abuse in the system is, but \"the vast majority of SNAP recipients either work or are children, disabled or elderly.\"\u003c/p>\n\u003cp>The White House, in a statement, chided lawmakers for cutting \"one of our nation's strongest defenses against hunger and poverty.\"\u003c/p>\n\u003cp>\"These cuts would affect a broad array of Americans who are struggling to make ends meet, including working families with children, senior citizens, veterans, and adults who are still looking for work,\" the statement said.\u003c/p>\n\u003cp>Senator Debbie Stabenow, Democrat of Michigan and the chairwoman of the Senate Agriculture Committee, said Wednesday that the House bill \"will never see the light of day in the Senate.\" \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": "The bill would cut funding for the program over the next 10 years and affect an estimated 4 million Americans. The measure, passed narrowly along party lines, is not expected to pass the Senate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70634\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\" alt=\"A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-70634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/19/224201716/house-gop-lawmakers-vote-to-cut-food-stamps\">The Two-Way at NPR News\u003c/a> (9/19/13)\u003c/p>\n\u003cp>The Republican-controlled House of Representatives voted Thursday to slash $40 billion from the federal food stamp program.\u003c/p>\n\u003cp>GOP lawmakers cited what they said was widespread abuse of the program, formally known as the Supplemental Nutrition Assistance Program, or SNAP, which is intended to help poor individuals and families buy groceries.\u003c/p>\n\u003cp>The vote to cut food stamps came on a party line vote of 217-200.\u003c/p>\n\u003cp>\"It's wrong for working, middle-class people to pay\" for abuse of the program, House Majority Leader Eric Cantor said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Democrats cited Congressional Budget Office estimates that it would deprive 4 million needy people of SNAP benefits in 2014. The $40 billion cut — $4 billion a year over the next decade — amounts to about 5 percent of the total program cost.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nytimes.com/2013/09/19/us/politics/anti-hunger-advocates-put-pressure-on-lawmakers-over-food-stamp-bill.html\">The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The bill would also cut off food aid after three months to recipients between the ages of 18 and 50 if they cannot find work or enroll in a job placement program. Exceptions would be granted for those with children who are still minors.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>SNAP has traditionally been part of a larger, omnibus farm bill, but in July, House Republicans split food stamps from the rest of the agricultural measure.\u003c/p>\n\u003cp>One in 7 Americans uses food stamps, according to The Associated Press. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">As NPR's Tamara Keith reported\u003c/a> on Wednesday, it's not clear how rampant abuse in the system is, but \"the vast majority of SNAP recipients either work or are children, disabled or elderly.\"\u003c/p>\n\u003cp>The White House, in a statement, chided lawmakers for cutting \"one of our nation's strongest defenses against hunger and poverty.\"\u003c/p>\n\u003cp>\"These cuts would affect a broad array of Americans who are struggling to make ends meet, including working families with children, senior citizens, veterans, and adults who are still looking for work,\" the statement said.\u003c/p>\n\u003cp>Senator Debbie Stabenow, Democrat of Michigan and the chairwoman of the Senate Agriculture Committee, said Wednesday that the House bill \"will never see the light of day in the Senate.\" \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": "House Bill Would Cut 3.8 Million People From Food Stamp Rolls",
"title": "House Bill Would Cut 3.8 Million People From Food Stamp Rolls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The measure would cut $40 billion from the federal SNAP program over 10 years. Republicans who back the cuts say they attack fraud. In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. The House is poised to take up the bill Thursday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\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/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "Just What The Doctor Ordered: Med Students Team With Chefs",
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"content": "\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\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://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Auto-Brewery Syndrome: Apparently, You Can Make Beer In Your Gut",
"title": "Auto-Brewery Syndrome: Apparently, You Can Make Beer In Your Gut",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70423\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\" alt=\"Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223345977/auto-brewery-syndrome-apparently-you-can-make-beer-in-your-gut\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>This medical case may give a whole new meaning to the phrase \"beer gut.\"\u003c/p>\n\u003cp>A 61-year-old man — with a history of home-brewing — stumbled into a Texas emergency room complaining of dizziness. Nurses ran a Breathalyzer test. And sure enough, the man's blood alcohol concentration was a whopping 0.37 percent, or almost five times the legal limit for driving in Texas.\u003c/p>\n\u003cp>There was just one hitch: The man said that he hadn't touched a drop of alcohol that day.\u003c/p>\n\u003cp>\"He would get drunk out of the blue — on a Sunday morning after being at church, or really, just anytime,\" says \u003ca href=\"http://www.panola.edu/programs/health-sciences/associate-degree-nursing/adn-faculty-staff.html\">Barbara Cordell\u003c/a>, the dean of nursing at Panola College in Carthage, Texas. \"His wife was so dismayed about it that she even bought a Breathalyzer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other medical professionals chalked up the man's problem to \"closet drinking.\" But Cordell and Dr. Justin McCarthy, a gastroenterologist in Lubbock, wanted to figure out what was really going on.\u003c/p>\n\u003cp>So the team searched the man's belongings for liquor and then isolated him in a hospital room for 24 hours. Throughout the day, he ate carbohydrate-rich foods, and the doctors periodically checked his blood for alcohol. At one point, it rose 0.12 percent.\u003c/p>\n\u003cp>Eventually, McCarthy and Cordell pinpointed the culprit: an overabundance of brewer's yeast in his gut.\u003c/p>\n\u003cp>That's right, folks. According to Cordell and McCarthy, the man's intestinal tract was acting like his own internal brewery.\u003c/p>\n\u003cp>The patient had an infection with \u003cem>\u003ca href=\"http://www.epa.gov/biotech_rule/pubs/fra/fra002.htm\">Saccharomyces cerevisiae\u003c/a>\u003c/em>, Cordell says. So when he ate or drank a bunch of starch — a bagel, pasta or even a soda — the yeast fermented the sugars into ethanol, and he would get drunk. Essentially, he was brewing beer in his own gut. Cordell and McCarthy \u003ca href=\"http://www.scirp.org/journal/PaperInformation.aspx?PaperID=33912\">reported\u003c/a> the case of \"auto-brewery syndrome\" a few months ago in the \u003cem>International Journal of Clinical Medicine\u003c/em>.\u003c/p>\n\u003cp>When we first read the case study, we were more than a little skeptical. It sounded crazy, a phenomenon akin to spontaneous combustion. I mean, come on: Could a person's gut really generate that much ethanol?\u003c/p>\n\u003cp>Brewer's yeast is in a whole host of foods, including breads, wine and, of course, beer (hence, the name). The critters usually don't do any harm. They just flow right through us. Some people even take \u003cem>Saccharomyces \u003c/em>as a probiotic supplement.\u003c/p>\n\u003cp>But it turns out that in rare cases, the yeasty beasts can indeed take up long-term residency in the gut and possibly cause problems, says \u003ca href=\"http://mgm.duke.edu/faculty/heitman/\">Dr. Joseph Heitman\u003c/a>, a microbiologist at Duke University.\u003c/p>\n\u003cp>\"Researchers have shown unequivocally that \u003cem>Saccharomyces\u003c/em> can grow in the intestinal tract,\" Heitman tells The Salt. \"But it's still unclear whether it's associated with any disease\" — or whether it could make someone drunk from the gut up.\u003c/p>\n\u003cp>We dug around the scant literature on auto-brewery syndrome and uncovered a handful of cases similar to the one in Texas. Some reports in Japan date back to the 1970s. In most instances, the infections occurred after a person took antibiotics — which can wipe out the bacteria in the gut, making room for fungi like yeast to flourish — or had another illness that suppresses their immune system.\u003c/p>\n\u003cp>Still, such case reports remain extremely rare. Heitman says he had never heard of auto-brewery syndrome until we called him up. \"It sounds interesting,\" he says. But he's also cautious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The problem with a case report,\" he notes, \"is that it's just one person. It's not a controlled clinical study.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A Texas man walked into the emergency room, complaining of dizziness after a meal. A Breathalyzer test indicated that he was definitely drunk. But there was one hitch: He hadn't touched alcohol all day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70423\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\" alt=\"Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223345977/auto-brewery-syndrome-apparently-you-can-make-beer-in-your-gut\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>This medical case may give a whole new meaning to the phrase \"beer gut.\"\u003c/p>\n\u003cp>A 61-year-old man — with a history of home-brewing — stumbled into a Texas emergency room complaining of dizziness. Nurses ran a Breathalyzer test. And sure enough, the man's blood alcohol concentration was a whopping 0.37 percent, or almost five times the legal limit for driving in Texas.\u003c/p>\n\u003cp>There was just one hitch: The man said that he hadn't touched a drop of alcohol that day.\u003c/p>\n\u003cp>\"He would get drunk out of the blue — on a Sunday morning after being at church, or really, just anytime,\" says \u003ca href=\"http://www.panola.edu/programs/health-sciences/associate-degree-nursing/adn-faculty-staff.html\">Barbara Cordell\u003c/a>, the dean of nursing at Panola College in Carthage, Texas. \"His wife was so dismayed about it that she even bought a Breathalyzer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other medical professionals chalked up the man's problem to \"closet drinking.\" But Cordell and Dr. Justin McCarthy, a gastroenterologist in Lubbock, wanted to figure out what was really going on.\u003c/p>\n\u003cp>So the team searched the man's belongings for liquor and then isolated him in a hospital room for 24 hours. Throughout the day, he ate carbohydrate-rich foods, and the doctors periodically checked his blood for alcohol. At one point, it rose 0.12 percent.\u003c/p>\n\u003cp>Eventually, McCarthy and Cordell pinpointed the culprit: an overabundance of brewer's yeast in his gut.\u003c/p>\n\u003cp>That's right, folks. According to Cordell and McCarthy, the man's intestinal tract was acting like his own internal brewery.\u003c/p>\n\u003cp>The patient had an infection with \u003cem>\u003ca href=\"http://www.epa.gov/biotech_rule/pubs/fra/fra002.htm\">Saccharomyces cerevisiae\u003c/a>\u003c/em>, Cordell says. So when he ate or drank a bunch of starch — a bagel, pasta or even a soda — the yeast fermented the sugars into ethanol, and he would get drunk. Essentially, he was brewing beer in his own gut. Cordell and McCarthy \u003ca href=\"http://www.scirp.org/journal/PaperInformation.aspx?PaperID=33912\">reported\u003c/a> the case of \"auto-brewery syndrome\" a few months ago in the \u003cem>International Journal of Clinical Medicine\u003c/em>.\u003c/p>\n\u003cp>When we first read the case study, we were more than a little skeptical. It sounded crazy, a phenomenon akin to spontaneous combustion. I mean, come on: Could a person's gut really generate that much ethanol?\u003c/p>\n\u003cp>Brewer's yeast is in a whole host of foods, including breads, wine and, of course, beer (hence, the name). The critters usually don't do any harm. They just flow right through us. Some people even take \u003cem>Saccharomyces \u003c/em>as a probiotic supplement.\u003c/p>\n\u003cp>But it turns out that in rare cases, the yeasty beasts can indeed take up long-term residency in the gut and possibly cause problems, says \u003ca href=\"http://mgm.duke.edu/faculty/heitman/\">Dr. Joseph Heitman\u003c/a>, a microbiologist at Duke University.\u003c/p>\n\u003cp>\"Researchers have shown unequivocally that \u003cem>Saccharomyces\u003c/em> can grow in the intestinal tract,\" Heitman tells The Salt. \"But it's still unclear whether it's associated with any disease\" — or whether it could make someone drunk from the gut up.\u003c/p>\n\u003cp>We dug around the scant literature on auto-brewery syndrome and uncovered a handful of cases similar to the one in Texas. Some reports in Japan date back to the 1970s. In most instances, the infections occurred after a person took antibiotics — which can wipe out the bacteria in the gut, making room for fungi like yeast to flourish — or had another illness that suppresses their immune system.\u003c/p>\n\u003cp>Still, such case reports remain extremely rare. Heitman says he had never heard of auto-brewery syndrome until we called him up. \"It sounds interesting,\" he says. But he's also cautious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The problem with a case report,\" he notes, \"is that it's just one person. It's not a controlled clinical study.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\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": "Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified \"golden rice\" in China. The study showed that the rice can fight malnutrition, but researchers didn't provide enough information to the parents of the children who ate it, Tufts says.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/16/223109560/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms\">The Salt at NPR Food\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Here at The Salt, we've been following the controversies that surround antibiotic use on the farm. Farmers give these drugs to chickens, swine and beef cattle, either to keep the animals healthy or to make them grow faster. Critics \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">say\u003c/a> it's contributing to an epidemic of drug-resistant bacteria not just on the farm, but among people, too.\u003c/p>\n\u003cp>Today, the Centers for Disease Control and Prevention released a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/\">report\u003c/a> on that epidemic. For the first time, the agency came up with a ranking of the threats posed by different drug-resistance microbes, listing them as \"urgent,\" \"serious,\" and \"concerning.\"\u003c/p>\n\u003cp>And where in this ranking did farm-related antibiotic resistance fall? Not at the top, certainly. According to the CDC, the most urgent threats are posed by antibiotic-resistant infections that have emerged in hospitals, as a result of heavy antibiotic use there. These include infections with \u003cem>Klebsiella\u003c/em> and \u003cem>E.coli\u003c/em> bacteria that are resistant to every known antibiotic, as well as \u003ca href=\"http://www.npr.org/blogs/health/2012/08/10/158464908/gonorrhea-evades-antibiotics-leaving-only-one-drug-to-treat-disease\">drug-resistant gonorrhea\u003c/a>.\u003c/p>\n\u003cp>\"Right now, the most acute problem is in hospitals,\" said Tom Frieden, the CDC's director, in a conference call with reporters. \"The most resistant organisms in hospitals are emerging in those settings because of poor anti-microbial stewardship among humans.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That having been said,\" he continued, \"any widespread use of antimicrobials increases the risk\" that resistance to those drugs will spread. The report lists in its \"serious threat\" category several kinds of bacteria — notably salmonella and \u003cem>Campylobacter\u003c/em> — that \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177601237/in-meat-tests-more-evidence-of-human-illness-tied-to-farm-antibiotics\">have become resistant\u003c/a> to drugs that are widely used on the farm, as well as in hospitals. And the report includes a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/pdf/ar-threats-2013-508.pdf#page=14\">graphic\u003c/a> that clearly connects antibiotic use on animals drug-resistant infections in humans.\u003c/p>\n\u003cp>Critics of antibiotic use on the farm had mixed reactions to the report. The Center for Science in the Public Interest sounded disappointed, \u003ca href=\"http://www.cspinet.org/new/201309161.html\">saying\u003c/a> that the CDC \"missed an opportunity\" to issue clear recommendations on reducing reduce antibiotic use in animal production.\u003c/p>\n\u003cp>Two other groups — the Pew Campaign on Human Health and Industrial Farming and the \u003ca href=\"http://switchboard.nrdc.org/blogs/ccordova/where_superbugs_come_from_cdc.html\">Natural Resources Defense Council\u003c/a> — praised the report for clearly stating that drug use on the farm adds to the problem of antibiotic resistance, even if it may not be the most important cause of that problem. \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_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/16/223109560/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms\">The Salt at NPR Food\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Here at The Salt, we've been following the controversies that surround antibiotic use on the farm. Farmers give these drugs to chickens, swine and beef cattle, either to keep the animals healthy or to make them grow faster. Critics \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">say\u003c/a> it's contributing to an epidemic of drug-resistant bacteria not just on the farm, but among people, too.\u003c/p>\n\u003cp>Today, the Centers for Disease Control and Prevention released a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/\">report\u003c/a> on that epidemic. For the first time, the agency came up with a ranking of the threats posed by different drug-resistance microbes, listing them as \"urgent,\" \"serious,\" and \"concerning.\"\u003c/p>\n\u003cp>And where in this ranking did farm-related antibiotic resistance fall? Not at the top, certainly. According to the CDC, the most urgent threats are posed by antibiotic-resistant infections that have emerged in hospitals, as a result of heavy antibiotic use there. These include infections with \u003cem>Klebsiella\u003c/em> and \u003cem>E.coli\u003c/em> bacteria that are resistant to every known antibiotic, as well as \u003ca href=\"http://www.npr.org/blogs/health/2012/08/10/158464908/gonorrhea-evades-antibiotics-leaving-only-one-drug-to-treat-disease\">drug-resistant gonorrhea\u003c/a>.\u003c/p>\n\u003cp>\"Right now, the most acute problem is in hospitals,\" said Tom Frieden, the CDC's director, in a conference call with reporters. \"The most resistant organisms in hospitals are emerging in those settings because of poor anti-microbial stewardship among humans.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That having been said,\" he continued, \"any widespread use of antimicrobials increases the risk\" that resistance to those drugs will spread. The report lists in its \"serious threat\" category several kinds of bacteria — notably salmonella and \u003cem>Campylobacter\u003c/em> — that \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177601237/in-meat-tests-more-evidence-of-human-illness-tied-to-farm-antibiotics\">have become resistant\u003c/a> to drugs that are widely used on the farm, as well as in hospitals. And the report includes a \u003ca href=\"http://www.cdc.gov/drugresistance/threat-report-2013/pdf/ar-threats-2013-508.pdf#page=14\">graphic\u003c/a> that clearly connects antibiotic use on animals drug-resistant infections in humans.\u003c/p>\n\u003cp>Critics of antibiotic use on the farm had mixed reactions to the report. The Center for Science in the Public Interest sounded disappointed, \u003ca href=\"http://www.cspinet.org/new/201309161.html\">saying\u003c/a> that the CDC \"missed an opportunity\" to issue clear recommendations on reducing reduce antibiotic use in animal production.\u003c/p>\n\u003cp>Two other groups — the Pew Campaign on Human Health and Industrial Farming and the \u003ca href=\"http://switchboard.nrdc.org/blogs/ccordova/where_superbugs_come_from_cdc.html\">Natural Resources Defense Council\u003c/a> — praised the report for clearly stating that drug use on the farm adds to the problem of antibiotic resistance, even if it may not be the most important cause of that problem. \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": "Calling Obesity A Disease May Make It Easier To Get Help",
"title": "Calling Obesity A Disease May Make It Easier To Get Help",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70276\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/obesity.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/obesity.jpg\" alt=\"Differences in brain chemistry can affect an individual's likelihood of weight gain. Post: Katherine Streeter for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Differences in brain chemistry can affect an individual's likelihood of weight gain. Post: Katherine Streeter for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/09/16/222064771/calling-obesity-a-disease-may-make-it-easier-to-get-help\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130916_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/09/16/222064771/calling-obesity-a-disease-may-make-it-easier-to-get-help\">Shots at NPR Health News\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Under the Affordable Care Act, more insurance plans are expected to start covering the cost of obesity treatments, including counseling on diet and exercise as well as medications and surgery. These are treatments that most insurance companies don't cover now.\u003c/p>\n\u003cp>The move is a response to the increasing number of health advocates and medical groups that say obesity should be classified as a disease.\u003c/p>\n\u003cp>Not everyone thinks this is a good idea, but this summer, the American Medical Association determined that \u003ca href=\"http://www.ama-assn.org/ama/pub/news/news/2013/2013-06-18-new-ama-policies-annual-meeting.page\">obesity is a disease\u003c/a>. The organization followed in the footsteps of the \u003ca href=\"http://www.obesity.org/\">Obesity Society\u003c/a>, a health advocacy group that called obesity a disease back in 2008.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many overweight or obese individuals are victims of their own genetic history, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=16686\">Dr. Lee Kaplan\u003c/a>, an obesity specialist and director of the Massachusetts General Hospital Weight Center. \"We're all wired in slightly different ways,\" he says, adding that those subtle differences are reflected in how the body deals with energy stores and fat.\u003c/p>\n\u003cp>There are thousands of genes in the body, and Kaplan says about 100 of them are involved in making some people more susceptible to weight gain.\u003c/p>\n\u003cp>Classifying obesity as a disease is long overdue, according to \u003ca href=\"http://www.joslin.org/diabetes-research/osama_hamdy.html\">Dr. Osama Hamdy\u003c/a>, who directs the Obesity Clinical Program at the Joslin Diabetes Center in Boston. \"The reality is, if you have that genetic susceptibility to gain weight, you will gain weight easily, no matter what.\"\u003c/p>\n\u003cp>Genetic susceptibility has to do with hormones and chemical systems in the body that direct appetite, metabolism and the absorption of nutrients and fat.\u003c/p>\n\u003cp>One of those hormones is \u003ca href=\"http://www.ncbi.nlm.nih.gov/books/NBK22251/\">leptin\u003c/a>. It's produced by fat cells and tells the body when it's eaten enough. Hamdy says the majority of people who are obese are resistant to leptin. \"The brain is shielded from the information on how much fat you have in your body,\" he says. \"The brain is under the assumption all the time that you need more fat.\"\u003c/p>\n\u003cp>Other hormones make some people get hungry more often than others.\u003c/p>\n\u003cp>Then there's another system of brain chemicals, the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16968947\">endocannabinoid system\u003c/a>. If it's not functioning properly, it fails to tell the body to stop eating what it really likes. For example, if you've always loved the sugary flavorful taste of ice cream, you may end up eating way too much of it simply because an enzyme in your brain fails to halt the chemical that signals your brain to eat as much of the beloved food as you can.\u003c/p>\n\u003cp>A 2009 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2677002/\">study\u003c/a> on the genetic susceptibility of weight gain found that when 12 pairs of identical twins were overfed 1,000 calories a day for about three months, each set of twins gained a different amount of weight. Some only gained about 8 pounds, while others gained nearly 30 pounds. But within the pair of twins themselves, the weight gain was exactly the same.\u003c/p>\n\u003cp>Defining obesity as a disease should encourage more doctors to offer treatments like surgery and medication, Hamdy says. Two new obesity drugs, \u003ca href=\"https://www.qsymia.com/\">Qsymia\u003c/a> and \u003ca href=\"http://www.belviq.com/\">Belviq\u003c/a>, were recently approved by the FDA.\u003c/p>\n\u003cp>But not everybody thinks calling obesity a disease will help make people healthier.\u003c/p>\n\u003cp>Classifying obesity as a disease \"sets people who are heavier up to believe there's something wrong with them and they're going to get sick unless they do something about it,\" according to \u003ca href=\"http://www.lindabacon.org/\">Linda Bacon\u003c/a>, a professor of nutrition at City College of San Francisco and the author of the book \u003cem>Health at Every Size: The Surprising Truth About Your Weight\u003c/em>.\u003c/p>\n\u003cp>That then is \"used as justification for surgery to ward off the potential of future disease,\" she says, \"but that future disease may never exist.\"\u003c/p>\n\u003cp>Indeed, research has shown that some people can be overweight or even obese and still fit, whereas their more slender counterparts may be at greater risk for heart disease.\u003c/p>\n\u003cp>Even so, Kaplan says obese individuals are still at greater risk of high blood pressure, high cholesterol, arthritis, sleep apnea, infertility, depression and diabetes.\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> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/09/16/222064771/calling-obesity-a-disease-may-make-it-easier-to-get-help\">Shots at NPR Health News\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Under the Affordable Care Act, more insurance plans are expected to start covering the cost of obesity treatments, including counseling on diet and exercise as well as medications and surgery. These are treatments that most insurance companies don't cover now.\u003c/p>\n\u003cp>The move is a response to the increasing number of health advocates and medical groups that say obesity should be classified as a disease.\u003c/p>\n\u003cp>Not everyone thinks this is a good idea, but this summer, the American Medical Association determined that \u003ca href=\"http://www.ama-assn.org/ama/pub/news/news/2013/2013-06-18-new-ama-policies-annual-meeting.page\">obesity is a disease\u003c/a>. The organization followed in the footsteps of the \u003ca href=\"http://www.obesity.org/\">Obesity Society\u003c/a>, a health advocacy group that called obesity a disease back in 2008.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many overweight or obese individuals are victims of their own genetic history, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=16686\">Dr. Lee Kaplan\u003c/a>, an obesity specialist and director of the Massachusetts General Hospital Weight Center. \"We're all wired in slightly different ways,\" he says, adding that those subtle differences are reflected in how the body deals with energy stores and fat.\u003c/p>\n\u003cp>There are thousands of genes in the body, and Kaplan says about 100 of them are involved in making some people more susceptible to weight gain.\u003c/p>\n\u003cp>Classifying obesity as a disease is long overdue, according to \u003ca href=\"http://www.joslin.org/diabetes-research/osama_hamdy.html\">Dr. Osama Hamdy\u003c/a>, who directs the Obesity Clinical Program at the Joslin Diabetes Center in Boston. \"The reality is, if you have that genetic susceptibility to gain weight, you will gain weight easily, no matter what.\"\u003c/p>\n\u003cp>Genetic susceptibility has to do with hormones and chemical systems in the body that direct appetite, metabolism and the absorption of nutrients and fat.\u003c/p>\n\u003cp>One of those hormones is \u003ca href=\"http://www.ncbi.nlm.nih.gov/books/NBK22251/\">leptin\u003c/a>. It's produced by fat cells and tells the body when it's eaten enough. Hamdy says the majority of people who are obese are resistant to leptin. \"The brain is shielded from the information on how much fat you have in your body,\" he says. \"The brain is under the assumption all the time that you need more fat.\"\u003c/p>\n\u003cp>Other hormones make some people get hungry more often than others.\u003c/p>\n\u003cp>Then there's another system of brain chemicals, the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16968947\">endocannabinoid system\u003c/a>. If it's not functioning properly, it fails to tell the body to stop eating what it really likes. For example, if you've always loved the sugary flavorful taste of ice cream, you may end up eating way too much of it simply because an enzyme in your brain fails to halt the chemical that signals your brain to eat as much of the beloved food as you can.\u003c/p>\n\u003cp>A 2009 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2677002/\">study\u003c/a> on the genetic susceptibility of weight gain found that when 12 pairs of identical twins were overfed 1,000 calories a day for about three months, each set of twins gained a different amount of weight. Some only gained about 8 pounds, while others gained nearly 30 pounds. But within the pair of twins themselves, the weight gain was exactly the same.\u003c/p>\n\u003cp>Defining obesity as a disease should encourage more doctors to offer treatments like surgery and medication, Hamdy says. Two new obesity drugs, \u003ca href=\"https://www.qsymia.com/\">Qsymia\u003c/a> and \u003ca href=\"http://www.belviq.com/\">Belviq\u003c/a>, were recently approved by the FDA.\u003c/p>\n\u003cp>But not everybody thinks calling obesity a disease will help make people healthier.\u003c/p>\n\u003cp>Classifying obesity as a disease \"sets people who are heavier up to believe there's something wrong with them and they're going to get sick unless they do something about it,\" according to \u003ca href=\"http://www.lindabacon.org/\">Linda Bacon\u003c/a>, a professor of nutrition at City College of San Francisco and the author of the book \u003cem>Health at Every Size: The Surprising Truth About Your Weight\u003c/em>.\u003c/p>\n\u003cp>That then is \"used as justification for surgery to ward off the potential of future disease,\" she says, \"but that future disease may never exist.\"\u003c/p>\n\u003cp>Indeed, research has shown that some people can be overweight or even obese and still fit, whereas their more slender counterparts may be at greater risk for heart disease.\u003c/p>\n\u003cp>Even so, Kaplan says obese individuals are still at greater risk of high blood pressure, high cholesterol, arthritis, sleep apnea, infertility, depression and diabetes.\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_70098\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/micheleobama-watertown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/micheleobama-watertown.jpg\" alt=\"First lady Michelle Obama participates in an event at Watertown High School to encourage people to drink more water. Photo: Morry Gash/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-70098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama participates in an event at Watertown High School to encourage people to drink more water. Photo: Morry Gash/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/13/222062826/directive-from-the-white-house-drink-more-water\">The Salt at NPR Food\u003c/a> (9/13/13)\u003c/p>\n\u003cp>Over the years, we've done lots of stories about the importance of \u003ca href=\"http://m.npr.org/story/11744838\">drinking water\u003c/a> to stay hydrated.\u003c/p>\n\u003cp>It's such a simple directive. Does it really need repeating?\u003c/p>\n\u003cp>Well, first lady Michelle Obama and the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> believe it does. And so does the beverage industry, which has seen a flattening out of demand in the U.S. for its traditional, caloric drinks.\u003c/p>\n\u003cp>At a time when many kids get way too many calories from sugary sodas and juices, water's image may need a boost. So it's getting a new logo: Drink Up.\u003c/p>\n\u003cfigure id=\"attachment_70097\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/michelle-obamadrink-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/michelle-obamadrink-up.jpg\" alt=\"The Drink Up logo will appear on bottled water, outdoor taps and reusable bottles. Image: Partnership for a Healthier America \" width=\"250\" class=\"size-full wp-image-70097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drink Up logo will appear on bottled water, outdoor taps and reusable bottles. Image: Partnership for a Healthier America\u003c/figcaption>\u003c/figure>\n\u003cp>At a high school in Watertown, Wis., the first lady said Thursday that drinking a little more H20 is an easy step to improve your health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Drink just one more glass of water a day, and you can make a real difference for your health, your energy and the way you feel,\" the first lady \u003ca href=\"http://www.whitehouse.gov/the-press-office/2013/09/12/first-lady-michelle-obama-ask-everyone-drink-more-water\">said\u003c/a>.\u003c/p>\n\u003cp>The Partnership for a Healthier America has brought several industry supporters to the new logo and promotion initiative. For instance, Brita will feature the Drink Up logo on packages of its reusable filtering bottles.\u003c/p>\n\u003cp>And many players in the beverage industry are taking part, too. Bottled water is a lucrative and growing business — with $11.3 billion in sales in the U.S. in 2012. And companies such as Nestle, Deer Park and Poland Springs plan to integrate the Drink Up logo on packaging and delivery trucks. They also plan to talk up the message using social media.\u003c/p>\n\u003cp>Relying on the private sector to sell us water, however, is not everyone's idea of a good way to hydrate. As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/12/146692656/battling-the-bottle-students-and-industry-face-off-over-water\">reported\u003c/a> in 2012, more than 20 colleges and universities have complete or partial bans on bottled water because of environmental and health concerns about the industry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.globaltap.org/\">GlobalTap\u003c/a> is another supporter in the Partnership for a Healthier America initiative. This group is installing a new generation of drinking fountains — or taps, to be more accurate — in public spaces and schools around the world. Instead of leaning over to take a sip, the idea is more of a free filling station for your water bottle.\u003c/p>\n\u003cp>Not everyone is so impressed by the Drink Up campaign. \u003ca href=\"http://www.cspinet.org/about/\">Michael Jacobson\u003c/a> of the Center for Science in the Public Interest says there's not exactly a hydration crisis that needs solving. He says soda and sugary drinks are one of the biggest promoters of obesity and diabetes.\u003c/p>\n\u003cp>\"Advocating drinking more actual water and \u003cem>less \u003c/em>sugar water is one of the most important messages that [the first lady's] Let's Move could deliver,\" Jacobson said in a \u003ca href=\"http://www.cspinet.org/new/201309121.html\">statement\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>\u003c/p>\n\u003cp>\"Drink just one more glass of water a day, and you can make a real difference for your health, your energy and the way you feel,\" the first lady \u003ca href=\"http://www.whitehouse.gov/the-press-office/2013/09/12/first-lady-michelle-obama-ask-everyone-drink-more-water\">said\u003c/a>.\u003c/p>\n\u003cp>The Partnership for a Healthier America has brought several industry supporters to the new logo and promotion initiative. For instance, Brita will feature the Drink Up logo on packages of its reusable filtering bottles.\u003c/p>\n\u003cp>And many players in the beverage industry are taking part, too. Bottled water is a lucrative and growing business — with $11.3 billion in sales in the U.S. in 2012. And companies such as Nestle, Deer Park and Poland Springs plan to integrate the Drink Up logo on packaging and delivery trucks. They also plan to talk up the message using social media.\u003c/p>\n\u003cp>Relying on the private sector to sell us water, however, is not everyone's idea of a good way to hydrate. As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/12/146692656/battling-the-bottle-students-and-industry-face-off-over-water\">reported\u003c/a> in 2012, more than 20 colleges and universities have complete or partial bans on bottled water because of environmental and health concerns about the industry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.globaltap.org/\">GlobalTap\u003c/a> is another supporter in the Partnership for a Healthier America initiative. This group is installing a new generation of drinking fountains — or taps, to be more accurate — in public spaces and schools around the world. Instead of leaning over to take a sip, the idea is more of a free filling station for your water bottle.\u003c/p>\n\u003cp>Not everyone is so impressed by the Drink Up campaign. \u003ca href=\"http://www.cspinet.org/about/\">Michael Jacobson\u003c/a> of the Center for Science in the Public Interest says there's not exactly a hydration crisis that needs solving. He says soda and sugary drinks are one of the biggest promoters of obesity and diabetes.\u003c/p>\n\u003cp>\"Advocating drinking more actual water and \u003cem>less \u003c/em>sugar water is one of the most important messages that [the first lady's] Let's Move could deliver,\" Jacobson said in a \u003ca href=\"http://www.cspinet.org/new/201309121.html\">statement\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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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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