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"content": "\u003cfigure id=\"attachment_70008\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\" alt=\"SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>It's an anxiety that lots of us parents live with: With all the talk about the \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">high rates\u003c/a> of food allergies, will \u003cem>my\u003c/em> baby or toddler be next?\u003c/p>\n\u003cp>There's a lot that doctors are still trying to understand about how to treat food allergies in kids. But a committee of experts from the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a> is weighing in with new guidelines aimed at preventing allergies to \u003ca href=\"http://www.mayoclinic.com/health/food-allergies/AA00057\">the most common allergenic foods\u003c/a>.\u003c/p>\n\u003cp>The guidelines represent a shift in thinking about when it's best to introduce babies and toddlers to the foods that are most likely to cause allergic reactions.\u003c/p>\n\u003cp>For years the parents of infants were told that delaying the introduction of certain foods may help prevent allergic disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, parents were told to hold off on introducing eggs until kids turned 2. Doctors recommended against adding fish and nuts until age 3. But, increasingly, the evidence is pointing in a new direction.\u003c/p>\n\u003cp>In fact, in the new guidelines, the committee of allergists cites seven studies that suggest that delaying beyond 4 to 6 months of age the introduction of solid foods, especially highly allergenic foods, may actually \u003cem>increase\u003c/em> the risk of food allergies or eczema.\u003c/p>\n\u003cp>Instead, they suggest introducing \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext#sec4.2\">some foods\u003c/a> that can cause allergies between 4 and 6 months of age, at a rate not faster than one new food every three to five days.\u003c/p>\n\u003cp>The details of the guidelines are included in this \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext\">paper\u003c/a>, first published in January. Allergist \u003ca href=\"http://www.nationaljewish.org/about/people-search/detail/?id=207\">David Fleischer\u003c/a>, of National Jewish Health, will present the guidelines in October at a \u003ca href=\"http://www.aapexperience.org/\">meeting\u003c/a> of pediatricians in Orlando, Fla.\u003c/p>\n\u003cp>If you listen to \u003ca href=\"http://hereandnow.wbur.org/\">my story\u003c/a> on \u003cem>Here & Now\u003c/em>, you'll hear Dr. Fleischer explain why there's still a lot to learn.\u003c/p>\n\u003cp>Many of the studies evaluating the timing of introducing foods are suggestive, but not conclusive. And many studies are still ongoing.\u003c/p>\n\u003cp>For instance, allergists don't yet know whether holding off on introducing peanut butter until the toddler years will result in fewer peanut allergies among kids.\u003c/p>\n\u003cp>There are currently studies underway here in the U.S. and in the United Kingdom that will help answer this question.\u003c/p>\n\u003cp>Experts say babies with severe eczema or early allergic reactions to food should develop a personalized plan to introduce foods with an allergist.\u003c/p>\n\u003cp>The shift in thinking about the timing of introducing allergenic foods has been gradual. Back in 2008, the American Academy of Pediatrics changed its \u003ca href=\"http://pediatrics.aappublications.org/content/121/1/183.short\">policy\u003c/a>.\u003c/p>\n\u003cp>A committee within the AAP concluded that there was no evidence that delaying the introduction of allergenic foods such as fish, eggs and peanuts beyond 4 to 6 months of age protects against the development of allergies.\u003c/p>\n\u003cp>So, on this topic, stay tuned: There are plenty of questions yet to unravel.\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_70008\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\" alt=\"SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>It's an anxiety that lots of us parents live with: With all the talk about the \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">high rates\u003c/a> of food allergies, will \u003cem>my\u003c/em> baby or toddler be next?\u003c/p>\n\u003cp>There's a lot that doctors are still trying to understand about how to treat food allergies in kids. But a committee of experts from the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a> is weighing in with new guidelines aimed at preventing allergies to \u003ca href=\"http://www.mayoclinic.com/health/food-allergies/AA00057\">the most common allergenic foods\u003c/a>.\u003c/p>\n\u003cp>The guidelines represent a shift in thinking about when it's best to introduce babies and toddlers to the foods that are most likely to cause allergic reactions.\u003c/p>\n\u003cp>For years the parents of infants were told that delaying the introduction of certain foods may help prevent allergic disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, parents were told to hold off on introducing eggs until kids turned 2. Doctors recommended against adding fish and nuts until age 3. But, increasingly, the evidence is pointing in a new direction.\u003c/p>\n\u003cp>In fact, in the new guidelines, the committee of allergists cites seven studies that suggest that delaying beyond 4 to 6 months of age the introduction of solid foods, especially highly allergenic foods, may actually \u003cem>increase\u003c/em> the risk of food allergies or eczema.\u003c/p>\n\u003cp>Instead, they suggest introducing \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext#sec4.2\">some foods\u003c/a> that can cause allergies between 4 and 6 months of age, at a rate not faster than one new food every three to five days.\u003c/p>\n\u003cp>The details of the guidelines are included in this \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext\">paper\u003c/a>, first published in January. Allergist \u003ca href=\"http://www.nationaljewish.org/about/people-search/detail/?id=207\">David Fleischer\u003c/a>, of National Jewish Health, will present the guidelines in October at a \u003ca href=\"http://www.aapexperience.org/\">meeting\u003c/a> of pediatricians in Orlando, Fla.\u003c/p>\n\u003cp>If you listen to \u003ca href=\"http://hereandnow.wbur.org/\">my story\u003c/a> on \u003cem>Here & Now\u003c/em>, you'll hear Dr. Fleischer explain why there's still a lot to learn.\u003c/p>\n\u003cp>Many of the studies evaluating the timing of introducing foods are suggestive, but not conclusive. And many studies are still ongoing.\u003c/p>\n\u003cp>For instance, allergists don't yet know whether holding off on introducing peanut butter until the toddler years will result in fewer peanut allergies among kids.\u003c/p>\n\u003cp>There are currently studies underway here in the U.S. and in the United Kingdom that will help answer this question.\u003c/p>\n\u003cp>Experts say babies with severe eczema or early allergic reactions to food should develop a personalized plan to introduce foods with an allergist.\u003c/p>\n\u003cp>The shift in thinking about the timing of introducing allergenic foods has been gradual. Back in 2008, the American Academy of Pediatrics changed its \u003ca href=\"http://pediatrics.aappublications.org/content/121/1/183.short\">policy\u003c/a>.\u003c/p>\n\u003cp>A committee within the AAP concluded that there was no evidence that delaying the introduction of allergenic foods such as fish, eggs and peanuts beyond 4 to 6 months of age protects against the development of allergies.\u003c/p>\n\u003cp>So, on this topic, stay tuned: There are plenty of questions yet to unravel.\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": "Purple Sweet Potato A Contender To Replace Artificial Food Dyes",
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"content": "\u003cfigure id=\"attachment_69776\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\" alt='Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/Flickr' width=\"1120\" height=\"840\" class=\"size-full wp-image-69776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/\u003cahref>Flickr\u003c/ahref>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220660810/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes\">The Salt at NPR Food\u003c/a> (9/9/13)\u003c/p>\n\u003cp>We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?\u003c/p>\n\u003cp>But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as non-threatening vegetable juice.\u003c/p>\n\u003cp>\u003ca href=\"http://nfscfaculty.tamu.edu/talcott/\">Stephen Talcott\u003c/a>, a food chemist at Texas A&M University, leads the research into extracting the pigments from purple sweet potatoes to dye foods.\u003c/p>\n\u003cp>\"Our work with purple sweet potatoes has been going for a couple of years, partially in response to a trend within the food industry to move away from synthetic colors — primarily shades of red,\" Talcott said Sunday at a \u003ca href=\"http://www.ustream.tv/recorded/38441599\">press conference\u003c/a> at the American Chemical Society National Meeting & Exposition. \"Purple sweet potatoes are a great alternative.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talcott says purple sweet potato pigments are unique because they have \"tremendous\" color stability. In other words, they have more intense color and a wider color range — from raspberry red to grape-like purple — than other deeply hued fruits or vegetables. They're also well-suited for food products because they have a neutral flavor — unlike grapes, which have good color but bitter tannins. The sweet potato pigments even boast slight health benefits — they are mildly anti-inflammatory and anti-carcinogenic, Talcott notes.\u003c/p>\n\u003cp>But these pigments aren't exactly easy for scientists to extract — that's one reason there isn't more of this dye around. The hard texture of the potato makes the pigment hard to get to, which is what Talcott's lab has been trying to crack.\u003c/p>\n\u003cp>Another problem is the supply. Few farmers grow purple sweet potatoes, and the dye currently costs about $136 per pound.\u003c/p>\n\u003cp>But Talcott argues that as consumers learn to scrutinize their food labels more carefully, they'll push the food industry to grow the natural food coloring market.\u003c/p>\n\u003cp>Some parents are increasingly seeking out natural food coloring, out of fears about how the lab-made dyes effect children — though there's little scientific evidence to back such fears up. Back in 2011, a Food and Drug Administration advisory panel \u003ca href=\"http://www.npr.org/blogs/health/2011/04/01/135023674/fda-panel-says-food-dyes-dont-cause-hyperactivity\">found \u003c/a>that the current scientific data did not show that artificial food dyes cause hyperactivity in most children.\u003c/p>\n\u003cp>Still, food advocacy group Center for Science in the Public Interest \u003ca href=\"https://www.cspinet.org/new/201112081.html\">asked\u003c/a> the FDA to require that the label of a food containing color additives read \"Artificially Colored\" on the package next to the product name — something the agency already requires of many artificially colored products.\u003c/p>\n\u003cp>Even some \"natural\" dyes, like a red dye made from the cochineal bug, don't make the cut for some consumers. Back in 2012, we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150972539/starbucks-ditches-bug-based-red-dye-in-strawberry-drink\">reported\u003c/a> that Starbucks was ditching the dye — which is made from crushed bugs — after vegetarians and others protested that they had no idea their Strawberries & Crème Frappuccinos were tinted with bug extract.\u003c/p>\n\u003cp>Other companies continue to use cochineal, however, and CSPI \u003ca href=\"https://www.cspinet.org/new/201307241.html\">is lobbying\u003c/a> Groupe Danone, which makes Dannon yogurt, to replace the bug-based dye with more of the fruit advertised on the yogurt's label. \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_69776\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\" alt='Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/Flickr' width=\"1120\" height=\"840\" class=\"size-full wp-image-69776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/\u003cahref>Flickr\u003c/ahref>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220660810/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes\">The Salt at NPR Food\u003c/a> (9/9/13)\u003c/p>\n\u003cp>We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?\u003c/p>\n\u003cp>But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as non-threatening vegetable juice.\u003c/p>\n\u003cp>\u003ca href=\"http://nfscfaculty.tamu.edu/talcott/\">Stephen Talcott\u003c/a>, a food chemist at Texas A&M University, leads the research into extracting the pigments from purple sweet potatoes to dye foods.\u003c/p>\n\u003cp>\"Our work with purple sweet potatoes has been going for a couple of years, partially in response to a trend within the food industry to move away from synthetic colors — primarily shades of red,\" Talcott said Sunday at a \u003ca href=\"http://www.ustream.tv/recorded/38441599\">press conference\u003c/a> at the American Chemical Society National Meeting & Exposition. \"Purple sweet potatoes are a great alternative.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talcott says purple sweet potato pigments are unique because they have \"tremendous\" color stability. In other words, they have more intense color and a wider color range — from raspberry red to grape-like purple — than other deeply hued fruits or vegetables. They're also well-suited for food products because they have a neutral flavor — unlike grapes, which have good color but bitter tannins. The sweet potato pigments even boast slight health benefits — they are mildly anti-inflammatory and anti-carcinogenic, Talcott notes.\u003c/p>\n\u003cp>But these pigments aren't exactly easy for scientists to extract — that's one reason there isn't more of this dye around. The hard texture of the potato makes the pigment hard to get to, which is what Talcott's lab has been trying to crack.\u003c/p>\n\u003cp>Another problem is the supply. Few farmers grow purple sweet potatoes, and the dye currently costs about $136 per pound.\u003c/p>\n\u003cp>But Talcott argues that as consumers learn to scrutinize their food labels more carefully, they'll push the food industry to grow the natural food coloring market.\u003c/p>\n\u003cp>Some parents are increasingly seeking out natural food coloring, out of fears about how the lab-made dyes effect children — though there's little scientific evidence to back such fears up. Back in 2011, a Food and Drug Administration advisory panel \u003ca href=\"http://www.npr.org/blogs/health/2011/04/01/135023674/fda-panel-says-food-dyes-dont-cause-hyperactivity\">found \u003c/a>that the current scientific data did not show that artificial food dyes cause hyperactivity in most children.\u003c/p>\n\u003cp>Still, food advocacy group Center for Science in the Public Interest \u003ca href=\"https://www.cspinet.org/new/201112081.html\">asked\u003c/a> the FDA to require that the label of a food containing color additives read \"Artificially Colored\" on the package next to the product name — something the agency already requires of many artificially colored products.\u003c/p>\n\u003cp>Even some \"natural\" dyes, like a red dye made from the cochineal bug, don't make the cut for some consumers. Back in 2012, we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150972539/starbucks-ditches-bug-based-red-dye-in-strawberry-drink\">reported\u003c/a> that Starbucks was ditching the dye — which is made from crushed bugs — after vegetarians and others protested that they had no idea their Strawberries & Crème Frappuccinos were tinted with bug extract.\u003c/p>\n\u003cp>Other companies continue to use cochineal, however, and CSPI \u003ca href=\"https://www.cspinet.org/new/201307241.html\">is lobbying\u003c/a> Groupe Danone, which makes Dannon yogurt, to replace the bug-based dye with more of the fruit advertised on the yogurt's label. \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": "Chobani Issues All-Clear After Yogurt Recall",
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"content": "\u003cfigure id=\"attachment_69762\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chobani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chobani.jpg\" alt='The Chobani Greek yogurt company says the mold that caused some of its products to bloat or swell is not normally harmful to people. On Thursday, Chobani said, \"To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall.\" Photo: PR NEWSWIRE' width=\"624\" height=\"350\" class=\"size-full wp-image-69762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chobani Greek yogurt company says the mold that caused some of its products to bloat or swell is not normally harmful to people. On Thursday, Chobani said, \"To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall.\" Photo: PR NEWSWIRE\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/07/220049147/chobani-issue-all-clear-after-partial-recall-of-yogurt-packages\">The Two-Way at NPR Food News\u003c/a> (9/7/13)\u003c/p>\n\u003cp>After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the New York-based foodmaker now says the mold that was identified as the culprit is not dangerous.\u003c/p>\n\u003cp>\"Through extensive testing and expert consultation, we now know that the mold found in the products we voluntarily recalled this week is a species called Mucor circinelloides,\" \u003ca href=\"http://chobani.com/community/blog/2013/08/quality-promise/\">the company says\u003c/a>. \"Mucor circinelloides is not considered a foodborne pathogen.\"\u003c/p>\n\u003cp>A week ago, Chobani said that it was investigating its production chain after reports of packages swelling or bloating. Customers' claims of illness led the company to escalate its response on Thursday, when it announced, \"To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall.\"\u003c/p>\n\u003cp>At the time of the recall, Chobani said it had successfully pulled more than 95 percent of the products in question. They were made at the company's new facility in Twin Falls, Idaho, which \u003ca href=\"http://stateimpact.npr.org/idaho/2012/12/17/chobani-opens-twin-falls-yogurt-facility-today-but-at-what-cost-to-taxpayers/\">opened last December\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chobani asked customers who bought containers showing the manufacturing code 16-012 and a \"best by\" date between Sept. 11 and Oct. 7 to dispose of the yogurt and get in touch for a refund.\u003c/p>\n\u003cp>The mold can cause spoilage in yogurt products by leading to swelling and bloating, Chobani says. To explain more about it, the company quotes Cornell University's Randy Worobo, a professor of food science:\u003c/p>\n\u003cp>\"This mold should not pose a health risk to most consumers. Very rarely, it can act as an opportunistic pathogen, but not through food and usually only for people with compromised immune systems through inhalation. The organism is regularly used for the production of natural flavor compounds that are widely used in the food industry.\"\u003c/p>\n\u003cp>Cornell says that Worobo was not paid to speak about the mold and that he offered his comments as a food expert, not as someone who had tested the products in questions, \u003ca href=\"http://abcnews.go.com/Health/wireStory/chobani-mold-yogurt-carry-disease-20180950\">the AP reports\u003c/a>.\u003c/p>\n\u003cp>If you're unclear on your yogurt chemistry, we refer you to the National Center for Home Food Preservation, which reminds us that \u003ca href=\"http://nchfp.uga.edu/publications/nchfp/factsheets/yogurt.html\">yogurt is made by adding bacteria\u003c/a> to milk that has been heated. \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_69762\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chobani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chobani.jpg\" alt='The Chobani Greek yogurt company says the mold that caused some of its products to bloat or swell is not normally harmful to people. On Thursday, Chobani said, \"To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall.\" Photo: PR NEWSWIRE' width=\"624\" height=\"350\" class=\"size-full wp-image-69762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chobani Greek yogurt company says the mold that caused some of its products to bloat or swell is not normally harmful to people. On Thursday, Chobani said, \"To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall.\" Photo: PR NEWSWIRE\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/07/220049147/chobani-issue-all-clear-after-partial-recall-of-yogurt-packages\">The Two-Way at NPR Food News\u003c/a> (9/7/13)\u003c/p>\n\u003cp>After concerns over its product led the Chobani Greek yogurt company to issue a voluntary recall of some packages earlier this week, the New York-based foodmaker now says the mold that was identified as the culprit is not dangerous.\u003c/p>\n\u003cp>\"Through extensive testing and expert consultation, we now know that the mold found in the products we voluntarily recalled this week is a species called Mucor circinelloides,\" \u003ca href=\"http://chobani.com/community/blog/2013/08/quality-promise/\">the company says\u003c/a>. \"Mucor circinelloides is not considered a foodborne pathogen.\"\u003c/p>\n\u003cp>A week ago, Chobani said that it was investigating its production chain after reports of packages swelling or bloating. Customers' claims of illness led the company to escalate its response on Thursday, when it announced, \"To be extra cautious, we have moved from a voluntary withdrawal to a voluntary recall.\"\u003c/p>\n\u003cp>At the time of the recall, Chobani said it had successfully pulled more than 95 percent of the products in question. They were made at the company's new facility in Twin Falls, Idaho, which \u003ca href=\"http://stateimpact.npr.org/idaho/2012/12/17/chobani-opens-twin-falls-yogurt-facility-today-but-at-what-cost-to-taxpayers/\">opened last December\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chobani asked customers who bought containers showing the manufacturing code 16-012 and a \"best by\" date between Sept. 11 and Oct. 7 to dispose of the yogurt and get in touch for a refund.\u003c/p>\n\u003cp>The mold can cause spoilage in yogurt products by leading to swelling and bloating, Chobani says. To explain more about it, the company quotes Cornell University's Randy Worobo, a professor of food science:\u003c/p>\n\u003cp>\"This mold should not pose a health risk to most consumers. Very rarely, it can act as an opportunistic pathogen, but not through food and usually only for people with compromised immune systems through inhalation. The organism is regularly used for the production of natural flavor compounds that are widely used in the food industry.\"\u003c/p>\n\u003cp>Cornell says that Worobo was not paid to speak about the mold and that he offered his comments as a food expert, not as someone who had tested the products in questions, \u003ca href=\"http://abcnews.go.com/Health/wireStory/chobani-mold-yogurt-carry-disease-20180950\">the AP reports\u003c/a>.\u003c/p>\n\u003cp>If you're unclear on your yogurt chemistry, we refer you to the National Center for Home Food Preservation, which reminds us that \u003ca href=\"http://nchfp.uga.edu/publications/nchfp/factsheets/yogurt.html\">yogurt is made by adding bacteria\u003c/a> to milk that has been heated. \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": "Fad Diets Will Seem Even Crazier After You See This",
"title": "Fad Diets Will Seem Even Crazier After You See This",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214912007/fad-diets-will-seem-even-crazier-after-you-see-this\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>On one level, it's easy to understand the allure of a fad diet: Eat this, not that and you'll lose weight, guaranteed. Who doesn't want an easy way to shed unwanted pounds?\u003c/p>\n\u003cfigure id=\"attachment_69659\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\" alt=\"<strong>The Master Cleanse: </strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to "detoxify" their bodies. As Piper in <em>Orange Is The New Black</em><em> </em><a href="http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html">proves</a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Master Cleanse: \u003c/strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to \"detoxify\" their bodies. As Piper in \u003cem>Orange Is The New Black\u003c/em>\u003cem> \u003c/em>\u003ca href=\"http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html\">proves\u003c/a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>It was that sort of thinking that first prompted photographer \u003ca href=\"http://www.stephaniegonot.com/\">Stephanie Gonot\u003c/a> to investigate many current fad diets. \"I had tried Weight Watchers — and it works,\" the Los Angeles-based freelancer tells The Salt. \"And then you kind of slip off of that, and then you think, 'What else can you do that is easier than counting points?' ... So I started researching [other diets] and thought, 'These do not sound healthy.' \"\u003c/p>\n\u003cp>Healthful they may not be. But visually stirring? Absolutely. Looking at what such diets require you to subsist on — lemon juice, maple syrup and cayenne for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">Master Cleanse\u003c/a>, for example— helps crystallize just how absurd (for most people) they are.\u003c/p>\n\u003cp>\"I think it's funny to see exactly what these diets entail visually instead of reading about them,\" Gonot says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The series, called \"Fad Diets,\" is really a reflection of a culture that's become overly obsessed with dieting in general.\u003c/p>\n\u003cfigure id=\"attachment_69657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\" alt=\"<strong>The Baby Food Diet:</strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1120\" height=\"842\" class=\"size-full wp-image-69657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Baby Food Diet:\u003c/strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's all this stuff in the media about fad diets,\" she says, \"and I think we need to eat better and watch what you eat, but you don't necessarily need these diets to take care of that.\"\u003c/p>\n\u003cp>That's a point the medical community is making as well. In a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1730520\">commentary\u003c/a> published recently in the \u003cem>Journal of the American Medical Association\u003c/em>, researchers \u003ca href=\"http://profiles.umassmed.edu/profiles/ProfileDetails.aspx?From=SE&Person=1013\">Sherry Pagoto\u003c/a> of the University of Massachusetts Medical School and \u003ca href=\"http://doctors.rush.edu/directory/profile.asp?dbase=main&setsize=10&display=Y&last=Appelhans&submit.y=0&submit.x=0&pict_id=2013360\">Bradley Appelhans\u003c/a> of Rush University Medical Center in Chicago issued a call for an end to fad dieting.\u003c/p>\n\u003cfigure id=\"attachment_69662\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\" alt=\"<strong>The Five Bite Diet: </strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69662\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Five Bite Diet: \u003c/strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto and Appelhans argue that our obsession with macronutrients — carbs and fat, among them — misses the point that the best diet is the one you actually stick with. And no diet, they argue, can truly be effective without an overhaul in lifestyle as well.\u003c/p>\n\u003cfigure id=\"attachment_69661\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\" alt=\"<strong>The 7-Day Color Diet:</strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you "eat the rainbow," so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The 7-Day Color Diet:\u003c/strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you \"eat the rainbow,\" so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto notes that multiple studies have compared diets that vary by how many carbs, protein grams and fat grams they require you to eat. \"A lot of times, it's a draw: No diet is better than the other,\" she says in a \u003ca href=\"http://www.umassmed.edu/news/2013/education/pagoto-calls-for-end-of-diet-debate.aspx\">video press release\u003c/a>. \"When a diet does outdo another diet in terms of weight loss, it's by a very small amount.\"\u003c/p>\n\u003cp>(Not all obesity researchers would agree. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">we've reported\u003c/a>, one \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1199154\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> in 2012 found that a low-carb diet was a clear winner over a low-fat diet and low-glycemic diet.)\u003c/p>\n\u003cfigure id=\"attachment_69658\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\" alt=\"<strong>The Model Diet:</strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. "You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes," Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Model Diet:\u003c/strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. \"You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes,\" Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Pagoto has hit on something that has stymied many dieters forever: the challenge of sticking with a weight-loss plan that's both healthful and effective.\u003c/p>\n\u003cp>\"We really need to shift our conversation away from what exactly people should be eating to how do you change their behavior, how do you get people to make long-term changes,\" Pagoto says.\u003c/p>\n\u003cp>When it comes to that effort, images like those in Gonot's series can help, says Kate Pilewski, a \u003ca href=\"http://studentaffairs.duke.edu/studenthealth/nutrition\">student health dietitian\u003c/a> at Duke University. She and her colleagues plan to use the photographs as part of their student outreach during \u003ca href=\"http://nedawareness.org/\">National Eating Disorder Awareness Week\u003c/a> in the spring.\u003c/p>\n\u003cp>\"We give students advice about why fad diets don't provide the nutrients they need,\" Pilewski tells The Salt. \"But seeing [these diets] in photos is really striking and makes them look much less appealing than hearing that \u003ca href=\"http://voices.yahoo.com/beyonces-master-cleanse-diet-fast-helped-her-lose-123694.html\">Beyonce did it\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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"excerpt": "Fad diets seem that much more absurd when you can visualize exactly what they require you to eat. A photo series helps reinforce what medical researchers are saying: that the best diet is the one you actually stick with.",
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"description": "Fad diets seem that much more absurd when you can visualize exactly what they require you to eat. A photo series helps reinforce what medical researchers are saying: that the best diet is the one you actually stick with.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214912007/fad-diets-will-seem-even-crazier-after-you-see-this\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>On one level, it's easy to understand the allure of a fad diet: Eat this, not that and you'll lose weight, guaranteed. Who doesn't want an easy way to shed unwanted pounds?\u003c/p>\n\u003cfigure id=\"attachment_69659\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\" alt=\"<strong>The Master Cleanse: </strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to "detoxify" their bodies. As Piper in <em>Orange Is The New Black</em><em> </em><a href="http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html">proves</a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Master Cleanse: \u003c/strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to \"detoxify\" their bodies. As Piper in \u003cem>Orange Is The New Black\u003c/em>\u003cem> \u003c/em>\u003ca href=\"http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html\">proves\u003c/a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>It was that sort of thinking that first prompted photographer \u003ca href=\"http://www.stephaniegonot.com/\">Stephanie Gonot\u003c/a> to investigate many current fad diets. \"I had tried Weight Watchers — and it works,\" the Los Angeles-based freelancer tells The Salt. \"And then you kind of slip off of that, and then you think, 'What else can you do that is easier than counting points?' ... So I started researching [other diets] and thought, 'These do not sound healthy.' \"\u003c/p>\n\u003cp>Healthful they may not be. But visually stirring? Absolutely. Looking at what such diets require you to subsist on — lemon juice, maple syrup and cayenne for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">Master Cleanse\u003c/a>, for example— helps crystallize just how absurd (for most people) they are.\u003c/p>\n\u003cp>\"I think it's funny to see exactly what these diets entail visually instead of reading about them,\" Gonot says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The series, called \"Fad Diets,\" is really a reflection of a culture that's become overly obsessed with dieting in general.\u003c/p>\n\u003cfigure id=\"attachment_69657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\" alt=\"<strong>The Baby Food Diet:</strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1120\" height=\"842\" class=\"size-full wp-image-69657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Baby Food Diet:\u003c/strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's all this stuff in the media about fad diets,\" she says, \"and I think we need to eat better and watch what you eat, but you don't necessarily need these diets to take care of that.\"\u003c/p>\n\u003cp>That's a point the medical community is making as well. In a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1730520\">commentary\u003c/a> published recently in the \u003cem>Journal of the American Medical Association\u003c/em>, researchers \u003ca href=\"http://profiles.umassmed.edu/profiles/ProfileDetails.aspx?From=SE&Person=1013\">Sherry Pagoto\u003c/a> of the University of Massachusetts Medical School and \u003ca href=\"http://doctors.rush.edu/directory/profile.asp?dbase=main&setsize=10&display=Y&last=Appelhans&submit.y=0&submit.x=0&pict_id=2013360\">Bradley Appelhans\u003c/a> of Rush University Medical Center in Chicago issued a call for an end to fad dieting.\u003c/p>\n\u003cfigure id=\"attachment_69662\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\" alt=\"<strong>The Five Bite Diet: </strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69662\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Five Bite Diet: \u003c/strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto and Appelhans argue that our obsession with macronutrients — carbs and fat, among them — misses the point that the best diet is the one you actually stick with. And no diet, they argue, can truly be effective without an overhaul in lifestyle as well.\u003c/p>\n\u003cfigure id=\"attachment_69661\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\" alt=\"<strong>The 7-Day Color Diet:</strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you "eat the rainbow," so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The 7-Day Color Diet:\u003c/strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you \"eat the rainbow,\" so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto notes that multiple studies have compared diets that vary by how many carbs, protein grams and fat grams they require you to eat. \"A lot of times, it's a draw: No diet is better than the other,\" she says in a \u003ca href=\"http://www.umassmed.edu/news/2013/education/pagoto-calls-for-end-of-diet-debate.aspx\">video press release\u003c/a>. \"When a diet does outdo another diet in terms of weight loss, it's by a very small amount.\"\u003c/p>\n\u003cp>(Not all obesity researchers would agree. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">we've reported\u003c/a>, one \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1199154\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> in 2012 found that a low-carb diet was a clear winner over a low-fat diet and low-glycemic diet.)\u003c/p>\n\u003cfigure id=\"attachment_69658\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\" alt=\"<strong>The Model Diet:</strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. "You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes," Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Model Diet:\u003c/strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. \"You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes,\" Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Pagoto has hit on something that has stymied many dieters forever: the challenge of sticking with a weight-loss plan that's both healthful and effective.\u003c/p>\n\u003cp>\"We really need to shift our conversation away from what exactly people should be eating to how do you change their behavior, how do you get people to make long-term changes,\" Pagoto says.\u003c/p>\n\u003cp>When it comes to that effort, images like those in Gonot's series can help, says Kate Pilewski, a \u003ca href=\"http://studentaffairs.duke.edu/studenthealth/nutrition\">student health dietitian\u003c/a> at Duke University. She and her colleagues plan to use the photographs as part of their student outreach during \u003ca href=\"http://nedawareness.org/\">National Eating Disorder Awareness Week\u003c/a> in the spring.\u003c/p>\n\u003cp>\"We give students advice about why fad diets don't provide the nutrients they need,\" Pilewski tells The Salt. \"But seeing [these diets] in photos is really striking and makes them look much less appealing than hearing that \u003ca href=\"http://voices.yahoo.com/beyonces-master-cleanse-diet-fast-helped-her-lose-123694.html\">Beyonce did it\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Was Your Chicken Nugget Made In China? It'll Soon Be Hard To Know",
"title": "Was Your Chicken Nugget Made In China? It'll Soon Be Hard To Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69643\" class=\"wp-caption alignnone\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\" alt=\"Chicken nuggets. Photo: iStockphoto\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken nuggets. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/05/219377718/was-your-chicken-nugget-made-in-china-itll-soon-be-hard-to-know\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>Here's a bit of news that might make you drop that chicken nugget midbite.\u003c/p>\n\u003cp>Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/c3dab827-151d-4373-917f-139db6a2466d/China_2013_Poultry_Processing.pdf?MOD=AJPERES\">announced\u003c/a> that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.\u003c/p>\n\u003cp>For starters, just four Chinese processing plants will be allowed to export cooked chicken products to the U.S., as first reported by \u003ca href=\"http://www.politico.com/story/2013/08/audit-gives-china-green-light-to-process-us-chicken-96091.html\">Politico\u003c/a>. The plants in question passed USDA inspection in March. Initially, these processors will only be allowed to export chicken products made from birds that were raised in the U.S. and Canada. Because of that, the poultry processors won't be required to have a USDA inspector on site, as \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/08/31/business/chinese-chicken-processors-are-cleared-to-ship-to-us.html?_r=3&\">notes\u003c/a>, adding:\u003c/p>\n\u003cp>\"And because the poultry will be processed, it will not require country-of-origin labeling. Nor will consumers eating chicken noodle soup from a can or chicken nuggets in a fast-food restaurant know if the chicken came from Chinese processing plants.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's a pretty disturbing thought for anyone who's followed the slew of stories regarding food safety failures in China in recent years. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/181900858/rat-mutton-and-bird-flu-strange-days-for-meat-eaters-in-shanghai\">previously reported\u003c/a> on The Salt, this year alone, thousands of dead pigs turned up in the waters of Shanghai, rat meat was passed off as mutton and — perhaps most disconcerting for U.S. consumers — there was an outbreak of the \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=176912114\">H7N9 bird flu virus\u003c/a> among live fowl in fresh meat markets.\u003c/p>\n\u003cp>What's more, critics fear that the changes could eventually open the floodgates for a whole slew of chicken products from China. As the industry publication \u003ca href=\"http://www.worldpoultry.net/Broilers/Markets--Trade/2013/9/China-given-green-light-to-export-poultry-to-US-1351550W/\">World Poultry\u003c/a> notes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It is thought ... that the government would eventually expand the rules, so that chickens and turkeys bred in China could end up in the American market. Experts suggest that this could be the first step towards allowing China to export its own domestic chickens to the U.S.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The USDA's decision comes with a backdrop of long-running trade disputes over meat between the U.S. and China. In a nutshell: China banned U.S. beef exports in 2003 after a case of mad cow disease turned up in a Washington state cow. Then, when the bird flu virus broke out widely among Asian bird flocks in 2004, the U.S. blocked imports of Chinese poultry. China challenged that decision in front of the World Trade Organization, which \u003ca href=\"http://www.wto.org/english/tratop_e/dispu_e/cases_e/ds392_e.htm\">ruled\u003c/a> in China's favor in 2010.\u003c/p>\n\u003cp>And, chicken lovers, brace yourselves: There's more. A report suggests chicken inspections here in the U.S. might be poised to take a turn for the worse. The Government Accountability Office \u003ca href=\"http://www.gao.gov/assets/660/657144.pdf\">said\u003c/a> this week it has serious \"questions about the validity\" of the new procedures for inspecting poultry across the country.\u003c/p>\n\u003cp>Basically, these changes would replace many USDA inspectors on chicken processing lines with employees from the poultry companies themselves. The USDA has been piloting the new procedures, which will save money and significantly speed up processing lines, in 29 chicken plants. As \u003cem>The Washington Post\u003c/em> \u003ca href=\"http://www.washingtonpost.com/politics/government-report-new-usda-poultry-inspection-procedures-are-based-on-bad-data/2013/09/03/ef158ece-14bd-11e3-b182-1b3bb2eb474c_story.html\">reports\u003c/a>, the plan is to roll out the new procedures eventually to \"most of the country's 239 chicken and 96 turkey plants.\"\u003c/p>\n\u003cp>The problem? According to the GAO, the USDA did a poor job of evaluating the effectiveness of the pilot programs it has in place.\u003c/p>\n\u003cp>As a result, the report concludes, it's hard to justify the USDA's conclusions that the new procedures will do a better job than current approaches at cutting down on the number of dangerous bacteria like salmonella that pop up on the birds that will later end up on our dinner tables.\u003c/p>\n\u003cp>Still, the USDA maintains that the changes will, in fact, boost food safety. In a \u003ca href=\"http://www.foodsafetynews.com/2013/09/full-disclosure-changes-to-poultry-inspections-needed-to-protect-public-health/#.Uij70NKsjTq\">commentary\u003c/a> published on Food Safety News, USDA food safety and inspections administrator \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_almanza.xml\">Alfred Almanza\u003c/a> writes, \"If finalized and implemented broadly, this new inspection system would enable [USDA inspectors] to better fulfill our food safety mission. Nothing in the GAO's report contradicts this basic fact.\" \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 USDA has quietly ended a ban on processed chicken imports from China. The products won't require a country-of-origin label — which means there's no way to know whether those chicken nuggets in the freezer aisle came from a country with a spotty food safety reputation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69643\" class=\"wp-caption alignnone\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\" alt=\"Chicken nuggets. Photo: iStockphoto\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken nuggets. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/05/219377718/was-your-chicken-nugget-made-in-china-itll-soon-be-hard-to-know\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>Here's a bit of news that might make you drop that chicken nugget midbite.\u003c/p>\n\u003cp>Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/c3dab827-151d-4373-917f-139db6a2466d/China_2013_Poultry_Processing.pdf?MOD=AJPERES\">announced\u003c/a> that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.\u003c/p>\n\u003cp>For starters, just four Chinese processing plants will be allowed to export cooked chicken products to the U.S., as first reported by \u003ca href=\"http://www.politico.com/story/2013/08/audit-gives-china-green-light-to-process-us-chicken-96091.html\">Politico\u003c/a>. The plants in question passed USDA inspection in March. Initially, these processors will only be allowed to export chicken products made from birds that were raised in the U.S. and Canada. Because of that, the poultry processors won't be required to have a USDA inspector on site, as \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/08/31/business/chinese-chicken-processors-are-cleared-to-ship-to-us.html?_r=3&\">notes\u003c/a>, adding:\u003c/p>\n\u003cp>\"And because the poultry will be processed, it will not require country-of-origin labeling. Nor will consumers eating chicken noodle soup from a can or chicken nuggets in a fast-food restaurant know if the chicken came from Chinese processing plants.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's a pretty disturbing thought for anyone who's followed the slew of stories regarding food safety failures in China in recent years. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/181900858/rat-mutton-and-bird-flu-strange-days-for-meat-eaters-in-shanghai\">previously reported\u003c/a> on The Salt, this year alone, thousands of dead pigs turned up in the waters of Shanghai, rat meat was passed off as mutton and — perhaps most disconcerting for U.S. consumers — there was an outbreak of the \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=176912114\">H7N9 bird flu virus\u003c/a> among live fowl in fresh meat markets.\u003c/p>\n\u003cp>What's more, critics fear that the changes could eventually open the floodgates for a whole slew of chicken products from China. As the industry publication \u003ca href=\"http://www.worldpoultry.net/Broilers/Markets--Trade/2013/9/China-given-green-light-to-export-poultry-to-US-1351550W/\">World Poultry\u003c/a> notes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It is thought ... that the government would eventually expand the rules, so that chickens and turkeys bred in China could end up in the American market. Experts suggest that this could be the first step towards allowing China to export its own domestic chickens to the U.S.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The USDA's decision comes with a backdrop of long-running trade disputes over meat between the U.S. and China. In a nutshell: China banned U.S. beef exports in 2003 after a case of mad cow disease turned up in a Washington state cow. Then, when the bird flu virus broke out widely among Asian bird flocks in 2004, the U.S. blocked imports of Chinese poultry. China challenged that decision in front of the World Trade Organization, which \u003ca href=\"http://www.wto.org/english/tratop_e/dispu_e/cases_e/ds392_e.htm\">ruled\u003c/a> in China's favor in 2010.\u003c/p>\n\u003cp>And, chicken lovers, brace yourselves: There's more. A report suggests chicken inspections here in the U.S. might be poised to take a turn for the worse. The Government Accountability Office \u003ca href=\"http://www.gao.gov/assets/660/657144.pdf\">said\u003c/a> this week it has serious \"questions about the validity\" of the new procedures for inspecting poultry across the country.\u003c/p>\n\u003cp>Basically, these changes would replace many USDA inspectors on chicken processing lines with employees from the poultry companies themselves. The USDA has been piloting the new procedures, which will save money and significantly speed up processing lines, in 29 chicken plants. As \u003cem>The Washington Post\u003c/em> \u003ca href=\"http://www.washingtonpost.com/politics/government-report-new-usda-poultry-inspection-procedures-are-based-on-bad-data/2013/09/03/ef158ece-14bd-11e3-b182-1b3bb2eb474c_story.html\">reports\u003c/a>, the plan is to roll out the new procedures eventually to \"most of the country's 239 chicken and 96 turkey plants.\"\u003c/p>\n\u003cp>The problem? According to the GAO, the USDA did a poor job of evaluating the effectiveness of the pilot programs it has in place.\u003c/p>\n\u003cp>As a result, the report concludes, it's hard to justify the USDA's conclusions that the new procedures will do a better job than current approaches at cutting down on the number of dangerous bacteria like salmonella that pop up on the birds that will later end up on our dinner tables.\u003c/p>\n\u003cp>Still, the USDA maintains that the changes will, in fact, boost food safety. In a \u003ca href=\"http://www.foodsafetynews.com/2013/09/full-disclosure-changes-to-poultry-inspections-needed-to-protect-public-health/#.Uij70NKsjTq\">commentary\u003c/a> published on Food Safety News, USDA food safety and inspections administrator \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_almanza.xml\">Alfred Almanza\u003c/a> writes, \"If finalized and implemented broadly, this new inspection system would enable [USDA inspectors] to better fulfill our food safety mission. Nothing in the GAO's report contradicts this basic fact.\" \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": "Antibiotic Use On The Farm: Are We Flying Blind?",
"title": "Antibiotic Use On The Farm: Are We Flying Blind?",
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"content": "\u003cfigure id=\"attachment_69139\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig.jpg\" alt=\"Piglets in a pen on a hog farm in Frankenstein, Mo. Photo: Jeff Roberson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-69139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piglets in a pen on a hog farm in Frankenstein, Mo. Photo: Jeff Roberson/AP\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/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>There's a heated \u003ca href=\"http://www.tufts.edu/med/apua/news/newsletter_33_3555326098.pdf\">debate\u003c/a> over the use of antibiotics in farm animals. \u003ca href=\"http://www.pewhealth.org/topics/food-safety-327507/antibiotics-in-food-animal-production-327987\">Critics\u003c/a> say farmers overuse these drugs; \u003ca href=\"http://www.nppc.org/issues/animal-health-safety/antimicrobials-antibiotics/\">farmers\u003c/a> say they don't.\u003c/p>\n\u003cp>It's hard to resolve the argument, in part because no one knows exactly how farmers use antibiotics. There's no reliable data on how much antibiotic use is intended to make animals grow faster, for instance, compared to treating disease. Many public health experts say the government should collect and publish that information because antibiotic-resistant bacteria are an increasingly urgent problem. But many farm groups are opposed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.med.umn.edu/idim/faculty/vamc/johnson/\">James Johnson\u003c/a>, a professor of medicine and infectious disease at the University of Minnesota, is among those pushing for better data. He faces the problem of drug-resistant bacteria firsthand. When he prescribes antibiotics to patients, he increasingly has to ask himself, \"Will this drug even work?\"\u003c/p>\n\u003cp>\"Resistance is turning up everywhere, and increasingly involves our first-line, favorite drugs,\" he says. \"Everyone knows that we're in a real crisis situation.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's no easy way out of the crisis because antibiotics are so valuable. Everybody wants to use them. Yet the more they're used, the more likely it is that bacteria will become resistant to them.\u003c/p>\n\u003cp>Johnson preaches restraint, using the drugs only when they're clearly necessary. He also says that we need to know much more about how antibiotics are currently being used. \"Otherwise, we're sort of flying blind,\" he says.\u003c/p>\n\u003cp>\"Are we flying blind right now? Or do we have the information we need?\" I ask.\u003c/p>\n\u003cp>\"Not at all. I think we're mostly flying blind, at least in the U.S.,\" Johnson says.\u003c/p>\n\u003cp>There's no comprehensive source of data on how doctors prescribe antibiotics to people, and there's even less information about drugs that are given to chickens, turkeys, hogs and cattle.\u003c/p>\n\u003cp>That's a big blind spot because antibiotics are commonly used on the farm to treat disease, to prevent disease and to help animals grow faster.\u003c/p>\n\u003cp>This stream of antibiotics does create drug-resistant bacteria. And people can be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">exposed\u003c/a> to those bacteria through a variety of pathways.\u003c/p>\n\u003cp>It's set off a fierce debate over how much this contributes to the overall problem of drug-resistant infections. \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/scott.htm\">Morgan Scott\u003c/a>, a researcher in the College of Veterinary Medicine at Kansas State University, is trying to arrive at an answer. \"As a researcher, it's a very intriguing area,\" he says. \"But it's also frustrating because the data are really not there.\"\u003c/p>\n\u003cp>The only solid \u003ca href=\"http://www.fda.gov/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/ucm236149.htm\">numbers\u003c/a> on antibiotic use on the farm come from the Food and Drug Administration. Every year, the FDA lists the total quantity of antibiotics sold for use in farm animals, divided up by major drug class.\u003c/p>\n\u003cp>But Scott says those overall totals don't tell him what he'd like to know. \"At the moment, we really can't identify whether certain uses of antibiotics are more or less risky than others,\" he says.\u003c/p>\n\u003cp>He'd love to know the patterns of antibiotic use — which drugs are used on each kind of animal, for what purpose, nationwide. If scientists tracked this over many years, they might be able to see which patterns of use create more drug-resistant bacteria.\u003c/p>\n\u003cp>There is a country that does collect this information. Denmark has led the world in \u003ca href=\"http://www.danmap.org/\">efforts\u003c/a> to control antibiotic use and antibiotic resistance. Every year it publishes a big \u003ca href=\"http://www.danmap.org/Downloads/Reports.aspx\">volume\u003c/a> of numbers — and Scott can't get enough of them. \"Diving into these data, and visiting Denmark, is kind of like Disneyland for those of us who like big data,\" he says.\u003c/p>\n\u003cp>There are lots of people who want something similar for farms in the United States. They include public health experts, but also activist groups like the \u003ca href=\"http://www.ucsusa.org/food_and_agriculture/our-failing-food-system/industrial-agriculture/prescription-for-trouble.html\">Union of Concerned Scientists\u003c/a>. Congress is considering a \u003ca href=\"http://waxman.house.gov/reps-waxman-and-slaughter-introduce-legislation-better-monitor-antibiotic-use-animals\">bill\u003c/a> that would force the FDA to collect this data and publish it.\u003c/p>\n\u003cp>But pharmaceutical companies and agricultural groups don't like that idea. They don't believe antibiotic use in animals is causing much of a problem for human health. They also don't think that detailed national statistics would even be useful.\u003c/p>\n\u003cp>\"The amount of antibiotic used does not correlate to the potential public health threat,\" says Ron Phillips, a spokesman for the \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents companies that sell veterinary drugs.\u003c/p>\n\u003cp>According to Phillips, if you really want to figure out which agricultural practices produce drug-resistant bacteria, you should study them up-close. Look at a few individual farms, examining what drugs are used and how bacteria adapt.\u003c/p>\n\u003cp>But don't create a national data collection system, he says. It would be a waste of money, and the numbers would just be misused by advocacy groups that are campaigning to restrict the use of antibiotics by farmers. \"The widespread quotes that you see about how much is used in animal medicine, as opposed to human medicine — those are meant to scare people, not to inform people,\" he says.\u003c/p>\n\u003cp>One the other hand, Scott thinks better numbers could actually mean less suspicion and fear. Many people want to know exactly what meat producers are doing, he says. When they can't find the information they want, they're inclined to assume the worst. \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_69139\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig.jpg\" alt=\"Piglets in a pen on a hog farm in Frankenstein, Mo. Photo: Jeff Roberson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-69139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piglets in a pen on a hog farm in Frankenstein, Mo. Photo: Jeff Roberson/AP\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/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>There's a heated \u003ca href=\"http://www.tufts.edu/med/apua/news/newsletter_33_3555326098.pdf\">debate\u003c/a> over the use of antibiotics in farm animals. \u003ca href=\"http://www.pewhealth.org/topics/food-safety-327507/antibiotics-in-food-animal-production-327987\">Critics\u003c/a> say farmers overuse these drugs; \u003ca href=\"http://www.nppc.org/issues/animal-health-safety/antimicrobials-antibiotics/\">farmers\u003c/a> say they don't.\u003c/p>\n\u003cp>It's hard to resolve the argument, in part because no one knows exactly how farmers use antibiotics. There's no reliable data on how much antibiotic use is intended to make animals grow faster, for instance, compared to treating disease. Many public health experts say the government should collect and publish that information because antibiotic-resistant bacteria are an increasingly urgent problem. But many farm groups are opposed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.med.umn.edu/idim/faculty/vamc/johnson/\">James Johnson\u003c/a>, a professor of medicine and infectious disease at the University of Minnesota, is among those pushing for better data. He faces the problem of drug-resistant bacteria firsthand. When he prescribes antibiotics to patients, he increasingly has to ask himself, \"Will this drug even work?\"\u003c/p>\n\u003cp>\"Resistance is turning up everywhere, and increasingly involves our first-line, favorite drugs,\" he says. \"Everyone knows that we're in a real crisis situation.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no easy way out of the crisis because antibiotics are so valuable. Everybody wants to use them. Yet the more they're used, the more likely it is that bacteria will become resistant to them.\u003c/p>\n\u003cp>Johnson preaches restraint, using the drugs only when they're clearly necessary. He also says that we need to know much more about how antibiotics are currently being used. \"Otherwise, we're sort of flying blind,\" he says.\u003c/p>\n\u003cp>\"Are we flying blind right now? Or do we have the information we need?\" I ask.\u003c/p>\n\u003cp>\"Not at all. I think we're mostly flying blind, at least in the U.S.,\" Johnson says.\u003c/p>\n\u003cp>There's no comprehensive source of data on how doctors prescribe antibiotics to people, and there's even less information about drugs that are given to chickens, turkeys, hogs and cattle.\u003c/p>\n\u003cp>That's a big blind spot because antibiotics are commonly used on the farm to treat disease, to prevent disease and to help animals grow faster.\u003c/p>\n\u003cp>This stream of antibiotics does create drug-resistant bacteria. And people can be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">exposed\u003c/a> to those bacteria through a variety of pathways.\u003c/p>\n\u003cp>It's set off a fierce debate over how much this contributes to the overall problem of drug-resistant infections. \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/scott.htm\">Morgan Scott\u003c/a>, a researcher in the College of Veterinary Medicine at Kansas State University, is trying to arrive at an answer. \"As a researcher, it's a very intriguing area,\" he says. \"But it's also frustrating because the data are really not there.\"\u003c/p>\n\u003cp>The only solid \u003ca href=\"http://www.fda.gov/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/ucm236149.htm\">numbers\u003c/a> on antibiotic use on the farm come from the Food and Drug Administration. Every year, the FDA lists the total quantity of antibiotics sold for use in farm animals, divided up by major drug class.\u003c/p>\n\u003cp>But Scott says those overall totals don't tell him what he'd like to know. \"At the moment, we really can't identify whether certain uses of antibiotics are more or less risky than others,\" he says.\u003c/p>\n\u003cp>He'd love to know the patterns of antibiotic use — which drugs are used on each kind of animal, for what purpose, nationwide. If scientists tracked this over many years, they might be able to see which patterns of use create more drug-resistant bacteria.\u003c/p>\n\u003cp>There is a country that does collect this information. Denmark has led the world in \u003ca href=\"http://www.danmap.org/\">efforts\u003c/a> to control antibiotic use and antibiotic resistance. Every year it publishes a big \u003ca href=\"http://www.danmap.org/Downloads/Reports.aspx\">volume\u003c/a> of numbers — and Scott can't get enough of them. \"Diving into these data, and visiting Denmark, is kind of like Disneyland for those of us who like big data,\" he says.\u003c/p>\n\u003cp>There are lots of people who want something similar for farms in the United States. They include public health experts, but also activist groups like the \u003ca href=\"http://www.ucsusa.org/food_and_agriculture/our-failing-food-system/industrial-agriculture/prescription-for-trouble.html\">Union of Concerned Scientists\u003c/a>. Congress is considering a \u003ca href=\"http://waxman.house.gov/reps-waxman-and-slaughter-introduce-legislation-better-monitor-antibiotic-use-animals\">bill\u003c/a> that would force the FDA to collect this data and publish it.\u003c/p>\n\u003cp>But pharmaceutical companies and agricultural groups don't like that idea. They don't believe antibiotic use in animals is causing much of a problem for human health. They also don't think that detailed national statistics would even be useful.\u003c/p>\n\u003cp>\"The amount of antibiotic used does not correlate to the potential public health threat,\" says Ron Phillips, a spokesman for the \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents companies that sell veterinary drugs.\u003c/p>\n\u003cp>According to Phillips, if you really want to figure out which agricultural practices produce drug-resistant bacteria, you should study them up-close. Look at a few individual farms, examining what drugs are used and how bacteria adapt.\u003c/p>\n\u003cp>But don't create a national data collection system, he says. It would be a waste of money, and the numbers would just be misused by advocacy groups that are campaigning to restrict the use of antibiotics by farmers. \"The widespread quotes that you see about how much is used in animal medicine, as opposed to human medicine — those are meant to scare people, not to inform people,\" he says.\u003c/p>\n\u003cp>One the other hand, Scott thinks better numbers could actually mean less suspicion and fear. Many people want to know exactly what meat producers are doing, he says. When they can't find the information they want, they're inclined to assume the worst. \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": "Your Kitchen Spices Can Often Harbor Salmonella",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \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": "Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \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": "Inside the Beef Industry's Battle Over Growth-Promotion Drugs",
"title": "Inside the Beef Industry's Battle Over Growth-Promotion Drugs",
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"content": "\u003cfigure id=\"attachment_68683\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\" alt=\"Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130821_atc_04.mp3\"] \u003c/p>\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/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">The Salt on NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>When the drug company Merck Animal Health \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-16.aspx\">announced\u003c/a> plans to suspend sales of its Zilmax feed additive last week, many observers were shocked.\u003c/p>\n\u003cp>Yet concern about Zilmax and the class of growth-promotion drugs called beta agonists has been building for some time. In an interesting twist, the decisive pressure on Zilmax did not come from animal welfare groups or government regulators: It emerged from within the beef industry itself, and from academic experts who have long worked as consultants to the industry.\u003c/p>\n\u003cp>Among them is \u003ca href=\"http://www.grandin.com/\">Temple Grandin\u003c/a>, a professor of animal science at Colorado State University and a world-renowned expert on how cattle react to their environments. Grandin, whose life is the subject of an \u003ca href=\"http://www.hbo.com/movies/temple-grandin/index.html\">HBO biopic\u003c/a>, has redesigned slaughterhouses to make them more humane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Around the summer of 2006, she says, she started seeing a new kind of problem among the cattle, especially when the weather got really hot. \"You had animals that were stiff and sore-footed, animals that were reluctant to move,\" she recalls. \"They act like the floor is red-hot. They don't want to put their feet down. And I had never seen these kinds of symptoms before, ever!\"\u003c/p>\n\u003cp>The problems, she says, affect as many as 1 out of every 5 animals. She's become increasingly convinced that the problems result from the drugs called beta agonists.\u003c/p>\n\u003cp>Beta agonists are similar, chemically, to the adrenaline that our bodies produce. In humans, this class of drugs is used to treat asthma. When fed to cattle or pigs, though, the animals grow more muscle.\u003c/p>\n\u003cp>\"These beta agonist drugs have a dramatic and profound and beneficial impact on production,\" says \u003ca href=\"http://www.depts.ttu.edu/afs/people/Faculty_Loneragan.php\">Guy Loneragan\u003c/a>, a professor of food safety and public health at Texas Tech University in Lubbock. \"They can add somewhere in the range of 15 to 30 pounds of beef to a carcass in the last three to four weeks of the fattening period.\" That makes a significant difference to a beef producer's bottom line, and as a result, these drugs are widely used.\u003c/p>\n\u003cp>Yet Loneragan, too, has come to believe that these profitable drugs may be causing problems.\u003c/p>\n\u003cp>Two weeks ago, at a meeting held by the National Cattlemen's Beef Association, he presented data showing that feedlot cattle consuming beta agonists died more often. At that same meeting, Grandin gave a talk about her observations of cattle that seemed reluctant to move. And an animal welfare expert from a big meat packer, JBS, showed a \u003ca href=\"http://www.reuters.com/article/2013/08/13/us-usa-cattle-jbs-drugs-idUSBRE97C02M20130813\">video\u003c/a> of cattle that appeared lethargic, unable to walk properly.\u003c/p>\n\u003cp>Grandin says that video made people angry. \"You've got a lot of people in the cattle industry who care about cattle, and they don't like to see cattle that are lame,\" she says.\u003c/p>\n\u003cp>As that conference was ending, another big meat packer, Tyson Foods, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\" title=\"Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?\">announced \u003c/a>that it would stop buying cattle that had been fed one particular beta agonist: Zilmax. Zilmax, or zilpaterol, is considered the most powerful beta agonist.\u003c/p>\n\u003cp>Loneragan later had a chance to go through information that the company had collected on the effects of beta agonists. \"As they pieced together their information — and as I had the opportunity to review their information — they felt that they had to act, and I felt that they made the right decision,\" he says.\u003c/p>\n\u003cp>Merck Animal Health, which makes Zilmax, initially defended its product, but decided last week to suspend sales of the drug. The company says that it remains convinced that Zilmax is safe for animals, and it expects to answer all the questions that people now have. Meanwhile, feedlot operators still can use another beta agonist, which is sold by the company Elanco.\u003c/p>\n\u003cp>The Food and Drug Administration, which approved these drugs, remains a bystander for now. In an email, an FDA representative said only that the agency \"has received a very small number of reports\" of problems with these drugs and that the \"FDA will review any new information to determine if there is a safety issue.\"\u003c/p>\n\u003cp>Grandin, for her part, is not pushing for a ban on beta agonists. She thinks it may be possible to use these drugs in ways that avoid causing harm.\u003c/p>\n\u003cp>\"Maybe you just don't do it in the summer, when it's hot,\" she says. \"The doses are probably going to have to be cut back. But these problems have got to stop. I've laid awake at night about it. I've worked all my career to improve how animals are handled, and these animals are just suffering. It has to stop!\" \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": "Beta agonists, a class of drugs widely fed to cattle and hogs to make them put on weight faster, are coming under increasing scrutiny. Reports suggest animals fed these drugs can seem reluctant to move — lethargic, unable to walk properly — and may die more often, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68683\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\" alt=\"Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">The Salt on NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>When the drug company Merck Animal Health \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-16.aspx\">announced\u003c/a> plans to suspend sales of its Zilmax feed additive last week, many observers were shocked.\u003c/p>\n\u003cp>Yet concern about Zilmax and the class of growth-promotion drugs called beta agonists has been building for some time. In an interesting twist, the decisive pressure on Zilmax did not come from animal welfare groups or government regulators: It emerged from within the beef industry itself, and from academic experts who have long worked as consultants to the industry.\u003c/p>\n\u003cp>Among them is \u003ca href=\"http://www.grandin.com/\">Temple Grandin\u003c/a>, a professor of animal science at Colorado State University and a world-renowned expert on how cattle react to their environments. Grandin, whose life is the subject of an \u003ca href=\"http://www.hbo.com/movies/temple-grandin/index.html\">HBO biopic\u003c/a>, has redesigned slaughterhouses to make them more humane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Around the summer of 2006, she says, she started seeing a new kind of problem among the cattle, especially when the weather got really hot. \"You had animals that were stiff and sore-footed, animals that were reluctant to move,\" she recalls. \"They act like the floor is red-hot. They don't want to put their feet down. And I had never seen these kinds of symptoms before, ever!\"\u003c/p>\n\u003cp>The problems, she says, affect as many as 1 out of every 5 animals. She's become increasingly convinced that the problems result from the drugs called beta agonists.\u003c/p>\n\u003cp>Beta agonists are similar, chemically, to the adrenaline that our bodies produce. In humans, this class of drugs is used to treat asthma. When fed to cattle or pigs, though, the animals grow more muscle.\u003c/p>\n\u003cp>\"These beta agonist drugs have a dramatic and profound and beneficial impact on production,\" says \u003ca href=\"http://www.depts.ttu.edu/afs/people/Faculty_Loneragan.php\">Guy Loneragan\u003c/a>, a professor of food safety and public health at Texas Tech University in Lubbock. \"They can add somewhere in the range of 15 to 30 pounds of beef to a carcass in the last three to four weeks of the fattening period.\" That makes a significant difference to a beef producer's bottom line, and as a result, these drugs are widely used.\u003c/p>\n\u003cp>Yet Loneragan, too, has come to believe that these profitable drugs may be causing problems.\u003c/p>\n\u003cp>Two weeks ago, at a meeting held by the National Cattlemen's Beef Association, he presented data showing that feedlot cattle consuming beta agonists died more often. At that same meeting, Grandin gave a talk about her observations of cattle that seemed reluctant to move. And an animal welfare expert from a big meat packer, JBS, showed a \u003ca href=\"http://www.reuters.com/article/2013/08/13/us-usa-cattle-jbs-drugs-idUSBRE97C02M20130813\">video\u003c/a> of cattle that appeared lethargic, unable to walk properly.\u003c/p>\n\u003cp>Grandin says that video made people angry. \"You've got a lot of people in the cattle industry who care about cattle, and they don't like to see cattle that are lame,\" she says.\u003c/p>\n\u003cp>As that conference was ending, another big meat packer, Tyson Foods, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\" title=\"Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?\">announced \u003c/a>that it would stop buying cattle that had been fed one particular beta agonist: Zilmax. Zilmax, or zilpaterol, is considered the most powerful beta agonist.\u003c/p>\n\u003cp>Loneragan later had a chance to go through information that the company had collected on the effects of beta agonists. \"As they pieced together their information — and as I had the opportunity to review their information — they felt that they had to act, and I felt that they made the right decision,\" he says.\u003c/p>\n\u003cp>Merck Animal Health, which makes Zilmax, initially defended its product, but decided last week to suspend sales of the drug. The company says that it remains convinced that Zilmax is safe for animals, and it expects to answer all the questions that people now have. Meanwhile, feedlot operators still can use another beta agonist, which is sold by the company Elanco.\u003c/p>\n\u003cp>The Food and Drug Administration, which approved these drugs, remains a bystander for now. In an email, an FDA representative said only that the agency \"has received a very small number of reports\" of problems with these drugs and that the \"FDA will review any new information to determine if there is a safety issue.\"\u003c/p>\n\u003cp>Grandin, for her part, is not pushing for a ban on beta agonists. She thinks it may be possible to use these drugs in ways that avoid causing harm.\u003c/p>\n\u003cp>\"Maybe you just don't do it in the summer, when it's hot,\" she says. \"The doses are probably going to have to be cut back. But these problems have got to stop. I've laid awake at night about it. I've worked all my career to improve how animals are handled, and these animals are just suffering. It has to stop!\" \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": "Ramen to the Rescue: How Instant Noodles Fight Global Hunger ",
"title": "Ramen to the Rescue: How Instant Noodles Fight Global Hunger ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \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": "The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.",
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"title": "Ramen to the Rescue: How Instant Noodles Fight Global Hunger | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How Many Cups of Coffee Per Day Are Too Many?",
"title": "How Many Cups of Coffee Per Day Are Too Many?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68418\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/17/212710767/how-many-cups-of-coffee-per-day-is-too-many\">The Salt at NPR Food\u003c/a> (8/17/2013)\u003c/p>\n\u003cp>That morning cup of Joe is a daily, practically sacred ritual for many of us. A large body of research has confirmed that a coffee habit is perfectly fine for most people, and may even have some health benefits – from fighting \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression in women\u003c/a> to lowering the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/health/2011/05/18/136402267/coffee-lowers-risk-of-deadliest-prostate-cancer\">prostate cancer.\u003c/a>\u003c/p>\n\u003cp>But is there too much of a good thing?\u003c/p>\n\u003cp>A \u003ca href=\"http://www.mayoclinicproceedings.org/webfiles/images/journals/jmcp/jmcp_ft88_9_1.pdf\">study\u003c/a> published this week in \u003cem>Mayo Clinic Proceedings\u003c/em> suggests that when it comes to coffee, too much appears to be more than 28 cups per week, at least if you are under 55.\u003c/p>\n\u003cp>The researchers found that younger men who passed the 28-cup weekly threshold – which works out to about four cups per day – had a 56 percent increased risk of death from all causes. Younger women who were heavy coffee drinkers had a greater than two-fold increased mortality risk. A cup was defined as eight ounces of coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The older people, over 55, were not affected by these high amounts of coffee,\" study co-author Dr. Chip Lavie, a cardiologist at the \u003ca href=\"http://www.ochsner.org/services/heart_vascular/\">John Ochsner Heart and Vascular Institute\u003c/a> in New Orleans, said in a video statement.\u003c/p>\n\u003cp>Now, these findings left us scratching our heads here at The Salt, where we've reported in the past on many of the health benefits linked with coffee drinking. Turns out, we are not alone.\u003c/p>\n\u003cp>\"This result is surprising,\" \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">Rob van Dam\u003c/a>, an epidemiologist at the Harvard School of Public Health, told me via email, \"because results from other cohort studies in U.S. men and women suggest that coffee consumption is associated with a slightly lower risk of premature mortality.\"\u003c/p>\n\u003cp>In fact, van Dam's \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">own research\u003c/a> has found no increased risk of death from any cause in people who drank up to six eight-ounce cups of coffee per day. And last year, \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1112010\">research\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> suggested that people with a daily coffee habit had a lower risk of dying during the 14-year study period than those who abstained.\u003c/p>\n\u003cp>What's more, van Dam notes that recent studies have suggested that coffee consumption does not increase the risk of dying from heart disease, stroke or cancers – all major causes of death. That body of research, he tells us, is \"reassuring.\"\u003c/p>\n\u003cp>So what accounts for the increased mortality seen among heavy coffee drinkers in the new study? The data set used provides clues.\u003c/p>\n\u003cp>Lavie and his colleagues looked at data for more than 40,000 people, ages 20 to 87, who were enrolled as part of the Aerobics Center Longitudinal Study, a long-term study conducted between 1971 and 2002. The researchers followed up with the participants for 17 years on average. But they were only asked about their coffee consumption once – so, as Lavie himself notes, we don't know how their coffee habits changed over time.\u003c/p>\n\u003cp>Another limiting factor: smoking. Heavy coffee drinkers in the study were more likely to be smokers – which makes sense, since the data were collected beginning more than 40 years ago. Van Dam thinks the research didn't do enough to control for smoking. In fact, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">previously reported\u003c/a>, lots of studies in the 1980s failed to control for the link between coffee drinking and smoking, which is one big reason why early research appeared to give coffee a bad rep. Evidence suggesting health benefits from coffee began to emerge only as studies separated the two habits.\u003c/p>\n\u003cp>So, what's the bottom line for coffee drinkers?\u003c/p>\n\u003cp>Lavie says his findings suggest that sipping two to three cups per day is pretty safe, and possibly beneficial. But Van Dam notes that if you're generally healthy (and not pregnant or nursing), the \"totality of the evidence\" suggests that four cups of Joe per day shouldn't be harmful.\u003c/p>\n\u003cp>But of course, don't forget to listen to your body.\u003c/p>\n\u003cp>\"If people think they experience detrimental symptoms related to too much caffeine, such as difficulty sleeping or nervousness,\" says van Dam, \"they should try reducing their intake.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "A study suggests drinking four or more cups of coffee per day could significantly raise your risk of dying from any cause if you are under 55. But other medical researchers say four cups a day may be just fine if you're healthy.",
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"description": "A study suggests drinking four or more cups of coffee per day could significantly raise your risk of dying from any cause if you are under 55. But other medical researchers say four cups a day may be just fine if you're healthy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68418\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/17/212710767/how-many-cups-of-coffee-per-day-is-too-many\">The Salt at NPR Food\u003c/a> (8/17/2013)\u003c/p>\n\u003cp>That morning cup of Joe is a daily, practically sacred ritual for many of us. A large body of research has confirmed that a coffee habit is perfectly fine for most people, and may even have some health benefits – from fighting \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression in women\u003c/a> to lowering the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/health/2011/05/18/136402267/coffee-lowers-risk-of-deadliest-prostate-cancer\">prostate cancer.\u003c/a>\u003c/p>\n\u003cp>But is there too much of a good thing?\u003c/p>\n\u003cp>A \u003ca href=\"http://www.mayoclinicproceedings.org/webfiles/images/journals/jmcp/jmcp_ft88_9_1.pdf\">study\u003c/a> published this week in \u003cem>Mayo Clinic Proceedings\u003c/em> suggests that when it comes to coffee, too much appears to be more than 28 cups per week, at least if you are under 55.\u003c/p>\n\u003cp>The researchers found that younger men who passed the 28-cup weekly threshold – which works out to about four cups per day – had a 56 percent increased risk of death from all causes. Younger women who were heavy coffee drinkers had a greater than two-fold increased mortality risk. A cup was defined as eight ounces of coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The older people, over 55, were not affected by these high amounts of coffee,\" study co-author Dr. Chip Lavie, a cardiologist at the \u003ca href=\"http://www.ochsner.org/services/heart_vascular/\">John Ochsner Heart and Vascular Institute\u003c/a> in New Orleans, said in a video statement.\u003c/p>\n\u003cp>Now, these findings left us scratching our heads here at The Salt, where we've reported in the past on many of the health benefits linked with coffee drinking. Turns out, we are not alone.\u003c/p>\n\u003cp>\"This result is surprising,\" \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">Rob van Dam\u003c/a>, an epidemiologist at the Harvard School of Public Health, told me via email, \"because results from other cohort studies in U.S. men and women suggest that coffee consumption is associated with a slightly lower risk of premature mortality.\"\u003c/p>\n\u003cp>In fact, van Dam's \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">own research\u003c/a> has found no increased risk of death from any cause in people who drank up to six eight-ounce cups of coffee per day. And last year, \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1112010\">research\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> suggested that people with a daily coffee habit had a lower risk of dying during the 14-year study period than those who abstained.\u003c/p>\n\u003cp>What's more, van Dam notes that recent studies have suggested that coffee consumption does not increase the risk of dying from heart disease, stroke or cancers – all major causes of death. That body of research, he tells us, is \"reassuring.\"\u003c/p>\n\u003cp>So what accounts for the increased mortality seen among heavy coffee drinkers in the new study? The data set used provides clues.\u003c/p>\n\u003cp>Lavie and his colleagues looked at data for more than 40,000 people, ages 20 to 87, who were enrolled as part of the Aerobics Center Longitudinal Study, a long-term study conducted between 1971 and 2002. The researchers followed up with the participants for 17 years on average. But they were only asked about their coffee consumption once – so, as Lavie himself notes, we don't know how their coffee habits changed over time.\u003c/p>\n\u003cp>Another limiting factor: smoking. Heavy coffee drinkers in the study were more likely to be smokers – which makes sense, since the data were collected beginning more than 40 years ago. Van Dam thinks the research didn't do enough to control for smoking. In fact, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">previously reported\u003c/a>, lots of studies in the 1980s failed to control for the link between coffee drinking and smoking, which is one big reason why early research appeared to give coffee a bad rep. Evidence suggesting health benefits from coffee began to emerge only as studies separated the two habits.\u003c/p>\n\u003cp>So, what's the bottom line for coffee drinkers?\u003c/p>\n\u003cp>Lavie says his findings suggest that sipping two to three cups per day is pretty safe, and possibly beneficial. But Van Dam notes that if you're generally healthy (and not pregnant or nursing), the \"totality of the evidence\" suggests that four cups of Joe per day shouldn't be harmful.\u003c/p>\n\u003cp>But of course, don't forget to listen to your body.\u003c/p>\n\u003cp>\"If people think they experience detrimental symptoms related to too much caffeine, such as difficulty sleeping or nervousness,\" says van Dam, \"they should try reducing their intake.\" \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": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
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"content": "\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Even Carnivores Are Putting More Fake Meat On Their Plates",
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"content": "\u003cfigure id=\"attachment_68313\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\" alt=\"Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates\">The Salt at NPR Food\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>From Bill Gates to Google's Sergei Brin, influential investors are putting their money where their mouth is. The pet cause of the tech world, it seems, is the need to find good-tasting substitutes to conventional animal products, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">chicken-less eggs\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/05/long-awaited-lab-grown-burger-is-unveiled-in-london/\">in vitro beef\u003c/a>, to avert environmental crisis from rising consumption.\u003c/p>\n\u003cp>According to new research, consumers — and not just vegetarians — are also warming up to products like tempeh, tofu and seitan that can stand in for meat.\u003c/p>\n\u003cp>In a \u003ca href=\"http://store.mintel.com/meat-alternatives-us-june-2013\">survey\u003c/a> released this week by the market research firm Mintel, 36 percent of U.S. consumers said they buy meat substitutes — even though only 7 percent identified themselves as vegetarian.\u003c/p>\n\u003cp>According to Mintel, sales of meat alternatives reached $553 million in 2012, up 8 percent from 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The bottom line is that vegetarians and vegans aren't the only people eating 'fake' meat — meat eaters are also exploring this newfound protein superpower,\" said Beth Bloom, food and drink analyst at Mintel, in a \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/meat-alternatives-market-trend\">statement\u003c/a>.\u003c/p>\n\u003cp>Most popular in the meat substitute aisle are burgers, either made from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/15/202363304/sandwich-monday-the-burger-king-veggie-burger\">veggies\u003c/a>, wheat or soy, followed by fake poultry products, like Tofurkey, according to the survey. Women were slightly more likely than men to buy the foods.\u003c/p>\n\u003cp>So why all the enthusiasm for meat substitutes? The most common response among the 2,000 people Mintel surveyed on the web was that alternative meat products are healthy. After that, people said they chose fake meat because they were trying to reduce their meat consumption, and because they like the taste of the products. (As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/19/148923598/meat-substitute-market-beefs-up\">reported \u003c/a>last year, the selection has gotten better — 110 new meat substitute products came on the market in 2010 and 2011.)\u003c/p>\n\u003cp>Still, the majority of Americans don't buy meat alternatives. Among people who said they're not buying these products, 67 percent said it was because they prefer real meat. Another 34 percent said they don't like the taste of meat alternatives, while 20 percent don't like the texture.\u003c/p>\n\u003cp>Texture and flavor are likely to be the biggest hurdles for meat substitute entrepreneurs, like Ethan Brown of Beyond Meat (whom we profiled last year), who say they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/17/152519988/a-farmer-bets-better-fake-chicken-meat-will-be-as-good-as-the-real-thing\">hoping to break out\u003c/a> of the health-food niche and sell to mainstream meat-eaters. \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": "Vegetarians aren't the only ones buying products like tempeh, tofu and seitan, a survey finds. Sales of meat alternatives climbed 8 percent between 2010 and 2012, thanks in part to meat eaters looking for a break from meat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68313\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/faux-meat-full.jpg\" alt=\"Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burger King's veggie burger is among the many meat substitute options on the market. Photo: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/212024490/even-carnivores-are-putting-more-fake-meat-on-their-plates\">The Salt at NPR Food\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>From Bill Gates to Google's Sergei Brin, influential investors are putting their money where their mouth is. The pet cause of the tech world, it seems, is the need to find good-tasting substitutes to conventional animal products, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">chicken-less eggs\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/05/long-awaited-lab-grown-burger-is-unveiled-in-london/\">in vitro beef\u003c/a>, to avert environmental crisis from rising consumption.\u003c/p>\n\u003cp>According to new research, consumers — and not just vegetarians — are also warming up to products like tempeh, tofu and seitan that can stand in for meat.\u003c/p>\n\u003cp>In a \u003ca href=\"http://store.mintel.com/meat-alternatives-us-june-2013\">survey\u003c/a> released this week by the market research firm Mintel, 36 percent of U.S. consumers said they buy meat substitutes — even though only 7 percent identified themselves as vegetarian.\u003c/p>\n\u003cp>According to Mintel, sales of meat alternatives reached $553 million in 2012, up 8 percent from 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The bottom line is that vegetarians and vegans aren't the only people eating 'fake' meat — meat eaters are also exploring this newfound protein superpower,\" said Beth Bloom, food and drink analyst at Mintel, in a \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/meat-alternatives-market-trend\">statement\u003c/a>.\u003c/p>\n\u003cp>Most popular in the meat substitute aisle are burgers, either made from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/15/202363304/sandwich-monday-the-burger-king-veggie-burger\">veggies\u003c/a>, wheat or soy, followed by fake poultry products, like Tofurkey, according to the survey. Women were slightly more likely than men to buy the foods.\u003c/p>\n\u003cp>So why all the enthusiasm for meat substitutes? The most common response among the 2,000 people Mintel surveyed on the web was that alternative meat products are healthy. After that, people said they chose fake meat because they were trying to reduce their meat consumption, and because they like the taste of the products. (As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/19/148923598/meat-substitute-market-beefs-up\">reported \u003c/a>last year, the selection has gotten better — 110 new meat substitute products came on the market in 2010 and 2011.)\u003c/p>\n\u003cp>Still, the majority of Americans don't buy meat alternatives. Among people who said they're not buying these products, 67 percent said it was because they prefer real meat. Another 34 percent said they don't like the taste of meat alternatives, while 20 percent don't like the texture.\u003c/p>\n\u003cp>Texture and flavor are likely to be the biggest hurdles for meat substitute entrepreneurs, like Ethan Brown of Beyond Meat (whom we profiled last year), who say they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/17/152519988/a-farmer-bets-better-fake-chicken-meat-will-be-as-good-as-the-real-thing\">hoping to break out\u003c/a> of the health-food niche and sell to mainstream meat-eaters. \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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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"info": "",
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"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"ted-radio-hour": {
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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