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"disqusTitle": "'Heart Attack On A Hook': Meet America's 'Worst Restaurant Meal'",
"title": "'Heart Attack On A Hook': Meet America's 'Worst Restaurant Meal'",
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"content": "\u003cfigure id=\"attachment_64450\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook-1024x768.jpg\" alt=\"Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/02/198006557/heart-attack-on-a-hook-meet-americas-worst-restaurant-meal\">The Salt at NPR Food\u003c/a> (7/2/13)\u003c/p>\n\u003cp>Seafood is generally considered a more healthful choice when dining out — but not if you're battering and deep-frying it and serving it up with hush puppies and onion rings.\u003c/p>\n\u003cp>And that is precisely why the folks at the Center for Science in the Public Interest, a nutrition and health policy watchdog group, have named Long John Silver's new \"Big Catch\" meal the worst restaurant meal in America.\u003c/p>\n\u003cp>The meal, which debuted this May, sounds harmless enough on the surface, judging by the chain's marketing materials. Its centerpiece is \"7-8 ounces of 100 percent premium Haddock caught in the icy waters of the North Atlantic.\"\u003c/p>\n\u003cp>But if you ate an entire Big Catch — complete with the sides of fried onion rings and hush puppies — you'd end up netting an unwelcome surprise: around 33 grams of trans fats. That's a lot — over two weeks' worth of the \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp\">maximum daily intake\u003c/a> recommended by the American Heart Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've actually never made this designation before,\" Jeff Cronin, CSPI's director of communications, told The Salt. \"No exaggeration. No one here has ever seen this much trans fat in a meal.\"\u003c/p>\n\u003cp>And if that weren't enough, the Big Catch also contains 19 grams of saturated fat, 1,320 calories and almost 3,700 milligrams of sodium, CSPI found.\u003c/p>\n\u003cp>At almost all of its locations nationwide, Long John Silver's fish is fried in partially hydrogenated oil. These oils have fallen out of favor with the food industry because they contain \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=102335980\">trans fats\u003c/a>, which have been implicated in heart disease. In 2006, KFC switched to trans-fat-free oil after \u003ca href=\"http://www.nbcnews.com/id/13295802/ns/business-us_business/t/consumer-group-sues-kfc-over-unhealthy-fat/\">CSPI sued the group\u003c/a> over its use of partially hydrogenated oils.\u003c/p>\n\u003cp>To find what is swimming around in the Big Catch meal, CSPI visited several Long John Silver's locations around Washington, D.C., and commissioned tests from the laboratory Eurofins. The results were startling enough for CSPI to to dub the meal \"heart attack on a hook.\"\u003c/p>\n\u003cp>CSPI also found something off about the weight of the fish, too. When the researchers brought their Big Catch meals back to CSPI headquarters, they found that, once its breading was removed, a naked filet of fish weighed in at about 4 to 5 ounces.\u003c/p>\n\u003cp>In other words, customers aren't \"getting 7 to 8 ounces of pure fish. They're getting fish plus several ounces of greasy batter,\" says CSPI Executive Director Michael Jacobson. \"In our mind, this is the worst. It's the Mount Everest of trans fat.\"\u003c/p>\n\u003cp>In a statement, Long John Silver's told The Salt that \"we stand behind our published food data and will review any requests from CSPI that raise questions about our data.\" The Big Catch, the company added, is a limited-time special \"that delivers tremendous value to value hungry consumers.\"\u003c/p>\n\u003cp>Despite the \"worst meal\" designation, Long John Silver's Big Catch has plenty of fans, judging from the company's \u003ca href=\"https://www.facebook.com/LongJohnSilvers\">Facebook page\u003c/a>, which features dozens of photos from customers posing with empty white to-go boxes. One post boasts of a customer who finished the Big Catch platter \"in under 7 min!\"\u003c/p>\n\u003cp>Interestingly, in another \u003ca href=\"%20https:/www.facebook.com/photo.php?fbid=10151594682772836&set=pb.52600182835.-2207520000.1372787057.&type=3&theater\">post\u003c/a> on its Facebook page from May, Long John Silver's notes that \"many doctors recommend eating seafood twice a week. We recommend getting it with Hushpuppies and fries!\"\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": "Long John Silver's Big Catch platter has plenty of fans. But the limited-time seafood dish is anything but healthful: The fish dish, complete with onion rings and hush puppies, comes in at a whopping 33 grams of trans fats — more than two weeks' worth, according to a nutrition watchdog group.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64450\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/heart-attack-on-a-hook-1024x768.jpg\" alt=\"Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long John Silver's Big Catch platter will net you 33 grams of trans fats in one meal. Photo: Courtesy of Clare Politano/Center for Science in the Public Interest\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/02/198006557/heart-attack-on-a-hook-meet-americas-worst-restaurant-meal\">The Salt at NPR Food\u003c/a> (7/2/13)\u003c/p>\n\u003cp>Seafood is generally considered a more healthful choice when dining out — but not if you're battering and deep-frying it and serving it up with hush puppies and onion rings.\u003c/p>\n\u003cp>And that is precisely why the folks at the Center for Science in the Public Interest, a nutrition and health policy watchdog group, have named Long John Silver's new \"Big Catch\" meal the worst restaurant meal in America.\u003c/p>\n\u003cp>The meal, which debuted this May, sounds harmless enough on the surface, judging by the chain's marketing materials. Its centerpiece is \"7-8 ounces of 100 percent premium Haddock caught in the icy waters of the North Atlantic.\"\u003c/p>\n\u003cp>But if you ate an entire Big Catch — complete with the sides of fried onion rings and hush puppies — you'd end up netting an unwelcome surprise: around 33 grams of trans fats. That's a lot — over two weeks' worth of the \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp\">maximum daily intake\u003c/a> recommended by the American Heart Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We've actually never made this designation before,\" Jeff Cronin, CSPI's director of communications, told The Salt. \"No exaggeration. No one here has ever seen this much trans fat in a meal.\"\u003c/p>\n\u003cp>And if that weren't enough, the Big Catch also contains 19 grams of saturated fat, 1,320 calories and almost 3,700 milligrams of sodium, CSPI found.\u003c/p>\n\u003cp>At almost all of its locations nationwide, Long John Silver's fish is fried in partially hydrogenated oil. These oils have fallen out of favor with the food industry because they contain \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=102335980\">trans fats\u003c/a>, which have been implicated in heart disease. In 2006, KFC switched to trans-fat-free oil after \u003ca href=\"http://www.nbcnews.com/id/13295802/ns/business-us_business/t/consumer-group-sues-kfc-over-unhealthy-fat/\">CSPI sued the group\u003c/a> over its use of partially hydrogenated oils.\u003c/p>\n\u003cp>To find what is swimming around in the Big Catch meal, CSPI visited several Long John Silver's locations around Washington, D.C., and commissioned tests from the laboratory Eurofins. The results were startling enough for CSPI to to dub the meal \"heart attack on a hook.\"\u003c/p>\n\u003cp>CSPI also found something off about the weight of the fish, too. When the researchers brought their Big Catch meals back to CSPI headquarters, they found that, once its breading was removed, a naked filet of fish weighed in at about 4 to 5 ounces.\u003c/p>\n\u003cp>In other words, customers aren't \"getting 7 to 8 ounces of pure fish. They're getting fish plus several ounces of greasy batter,\" says CSPI Executive Director Michael Jacobson. \"In our mind, this is the worst. It's the Mount Everest of trans fat.\"\u003c/p>\n\u003cp>In a statement, Long John Silver's told The Salt that \"we stand behind our published food data and will review any requests from CSPI that raise questions about our data.\" The Big Catch, the company added, is a limited-time special \"that delivers tremendous value to value hungry consumers.\"\u003c/p>\n\u003cp>Despite the \"worst meal\" designation, Long John Silver's Big Catch has plenty of fans, judging from the company's \u003ca href=\"https://www.facebook.com/LongJohnSilvers\">Facebook page\u003c/a>, which features dozens of photos from customers posing with empty white to-go boxes. One post boasts of a customer who finished the Big Catch platter \"in under 7 min!\"\u003c/p>\n\u003cp>Interestingly, in another \u003ca href=\"%20https:/www.facebook.com/photo.php?fbid=10151594682772836&set=pb.52600182835.-2207520000.1372787057.&type=3&theater\">post\u003c/a> on its Facebook page from May, Long John Silver's notes that \"many doctors recommend eating seafood twice a week. We recommend getting it with Hushpuppies and fries!\"\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": "Experimental Treatment For Milk Allergy May Not Last",
"title": "Experimental Treatment For Milk Allergy May Not Last",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64379\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\" alt=\"Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\" width=\"624\" height=\"468\" class=\"size-full wp-image-64379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last\">The Salt at NPR Food\u003c/a> (7/1/13)\u003c/p>\n\u003cp>One out of every 13 children \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">has\u003c/a> a food allergy, but the affliction still regularly stumps doctors. As Kari Nadeau, director of the Stanford Alliance for Food Allergy Research, \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">told\u003c/a> Terry Gross in April on \u003cem>Fresh Air\u003c/em>, researchers still don't understand what \"flips the switch between a food allergen versus a food nutrient in children.\"\u003c/p>\n\u003cp>While the origins of food allergies remain unclear, scientists are learning how to treat them. An emerging body of research shows that kids may be able to kick a food allergy by regularly consuming — under doctor supervision — a small amount of the food every day for a set amount of time, at a dose that increases over time.\u003c/p>\n\u003cp>The idea behind \"oral immunotherapy\" is that you can teach an allergic child's immune system to ignore the food protein that pushes it into overdrive. It's the same principle that has dictated how people with environmental allergies have been treated for decades – they are given shots with small amounts of the allergen.\u003c/p>\n\u003cp>Preliminary experiments involving milk, peanuts and other allergenic foods \u003ca href=\"http://www.hopkinschildrens.org/drinking-milk-to-ease-milk-allergy.aspx\">have shown\u003c/a> this strategy works. The most common problematic foods among kids with allergies are peanuts (25 percent), milk (21 percent) and shellfish (17 percent). More than a third of kids with food allergies are allergic to more than one food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinschildrens.org/Robert-Wood/\">Robert Wood\u003c/a>, director of the Division of Pediatric Allergy and Immunology at the Johns Hopkins Children's Center, has conducted some of the studies of milk and other allergens. He says that the success of the early trials suggested that the benefits of oral immunotherapy would last.\u003c/p>\n\u003cp>Not so, according to the first long-term study of children allergic to milk who received the treatment.\u003c/p>\n\u003cp>Wood and his colleagues tracked 32 children who'd received oral immunotherapy for milk allergy in two separate studies at Johns Hopkins and Duke University. Three to five years after the treatment, eight children remained symptom-free long term, but 12 other children were once again experiencing frequent symptoms when they consumed milk. Six children had serious allergic reactions, and three of them reported having to use injectable epinephrine — or an EpiPen — at least once to deal with a life-threatening allergic reaction. The \u003ca href=\"http://www.jacionline.org/article/S0091-6749%2813%2900768-9/fulltext\">results\u003c/a> appear online in the \u003cem>Journal of Allergy and Clinical Immunology\u003c/em>.\u003c/p>\n\u003cp>\"At the end of our first study, we thought the milk allergy might be completely cured,\" Wood tells The Salt. \"But some kids went back to avoiding milk and then had very severe reactions.\"\u003c/p>\n\u003cp>Three to five years after the treatment, Wood says it was hard for most of the kids to keep milk in their diet on a regular basis. \"So we think this lack of continuous exposure is the main underlying factor of why people lose protection to the allergen,\" he says.\u003c/p>\n\u003cp>So how long might people have to be exposed to oral immunotherapy before kicking a food allergy? Researchers are still figuring that out, Wood says. \"I would guess that it ranges from six months to life, but that a majority [of people] could get there with five years of consistent intake,\" Wood says.\u003c/p>\n\u003cp>He and his colleagues also want to look at whether kids get more lasting protection if, in the initial treatment, they receive higher doses of the allergen over a longer period of time.\u003c/p>\n\u003cp>But Wood stresses that this is definitely not something any child — or parent — should try at home. \"This treatment is not ready for prime time,\" he notes. Kids should only receive oral immunotherapy if they're enrolled in a research trial approved by the Food and Drug Administration.\u003c/p>\n\u003cp>If you're curious about food allergies and oral immunotherapy research, check out the \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all\">excellent piece\u003c/a> on Dr. Kari Nadeau's work in \u003cem>The New York Times Magazine\u003c/em>.\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_64379\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\" alt=\"Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\" width=\"624\" height=\"468\" class=\"size-full wp-image-64379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last\">The Salt at NPR Food\u003c/a> (7/1/13)\u003c/p>\n\u003cp>One out of every 13 children \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">has\u003c/a> a food allergy, but the affliction still regularly stumps doctors. As Kari Nadeau, director of the Stanford Alliance for Food Allergy Research, \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">told\u003c/a> Terry Gross in April on \u003cem>Fresh Air\u003c/em>, researchers still don't understand what \"flips the switch between a food allergen versus a food nutrient in children.\"\u003c/p>\n\u003cp>While the origins of food allergies remain unclear, scientists are learning how to treat them. An emerging body of research shows that kids may be able to kick a food allergy by regularly consuming — under doctor supervision — a small amount of the food every day for a set amount of time, at a dose that increases over time.\u003c/p>\n\u003cp>The idea behind \"oral immunotherapy\" is that you can teach an allergic child's immune system to ignore the food protein that pushes it into overdrive. It's the same principle that has dictated how people with environmental allergies have been treated for decades – they are given shots with small amounts of the allergen.\u003c/p>\n\u003cp>Preliminary experiments involving milk, peanuts and other allergenic foods \u003ca href=\"http://www.hopkinschildrens.org/drinking-milk-to-ease-milk-allergy.aspx\">have shown\u003c/a> this strategy works. The most common problematic foods among kids with allergies are peanuts (25 percent), milk (21 percent) and shellfish (17 percent). More than a third of kids with food allergies are allergic to more than one food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinschildrens.org/Robert-Wood/\">Robert Wood\u003c/a>, director of the Division of Pediatric Allergy and Immunology at the Johns Hopkins Children's Center, has conducted some of the studies of milk and other allergens. He says that the success of the early trials suggested that the benefits of oral immunotherapy would last.\u003c/p>\n\u003cp>Not so, according to the first long-term study of children allergic to milk who received the treatment.\u003c/p>\n\u003cp>Wood and his colleagues tracked 32 children who'd received oral immunotherapy for milk allergy in two separate studies at Johns Hopkins and Duke University. Three to five years after the treatment, eight children remained symptom-free long term, but 12 other children were once again experiencing frequent symptoms when they consumed milk. Six children had serious allergic reactions, and three of them reported having to use injectable epinephrine — or an EpiPen — at least once to deal with a life-threatening allergic reaction. The \u003ca href=\"http://www.jacionline.org/article/S0091-6749%2813%2900768-9/fulltext\">results\u003c/a> appear online in the \u003cem>Journal of Allergy and Clinical Immunology\u003c/em>.\u003c/p>\n\u003cp>\"At the end of our first study, we thought the milk allergy might be completely cured,\" Wood tells The Salt. \"But some kids went back to avoiding milk and then had very severe reactions.\"\u003c/p>\n\u003cp>Three to five years after the treatment, Wood says it was hard for most of the kids to keep milk in their diet on a regular basis. \"So we think this lack of continuous exposure is the main underlying factor of why people lose protection to the allergen,\" he says.\u003c/p>\n\u003cp>So how long might people have to be exposed to oral immunotherapy before kicking a food allergy? Researchers are still figuring that out, Wood says. \"I would guess that it ranges from six months to life, but that a majority [of people] could get there with five years of consistent intake,\" Wood says.\u003c/p>\n\u003cp>He and his colleagues also want to look at whether kids get more lasting protection if, in the initial treatment, they receive higher doses of the allergen over a longer period of time.\u003c/p>\n\u003cp>But Wood stresses that this is definitely not something any child — or parent — should try at home. \"This treatment is not ready for prime time,\" he notes. Kids should only receive oral immunotherapy if they're enrolled in a research trial approved by the Food and Drug Administration.\u003c/p>\n\u003cp>If you're curious about food allergies and oral immunotherapy research, check out the \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all\">excellent piece\u003c/a> on Dr. Kari Nadeau's work in \u003cem>The New York Times Magazine\u003c/em>.\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": "What The Rise Of Cage-Free Eggs Means For Chickens",
"title": "What The Rise Of Cage-Free Eggs Means For Chickens",
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"content": "\u003cfigure id=\"attachment_64265\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree-1024x768.jpg\" alt=\"Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130627_atc_07.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/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">The Salt at NPR Food\u003c/a> (6/27/13)\u003c/p>\n\u003cp>The typical life of an egg-laying chicken is beginning to change dramatically.\u003c/p>\n\u003cp>Ninety percent of the eggs we eat come from chickens that live in long lines of wire cages, about eight birds to a cage. Animal welfare groups have long been \u003ca href=\"http://www.humanesociety.org/issues/confinement_farm/facts/battery_cages.html\">campaigning\u003c/a> against these cages.\u003c/p>\n\u003cp>They are succeeding, and this is where the change starts. In recent years, several big food companies have promised to switch to \"cage-free\" eggs. They include \u003ca href=\"http://www.unilever.com/sustainable-living/sustainablesourcing/eggs-dairy/\">Unilever\u003c/a>, which sells Hellmann's mayonnaise, and \u003ca href=\"http://www.aramark.com/PressRoom/PressReleases/cage-free-egg-commitment.aspx\">Aramark\u003c/a>, which supplies food to big companies, colleges and prisons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those promises set off a supply chain reaction. \"There weren't enough cage-free eggs for us to do Hellmann's Light mayonnaise, initially,\" says \u003ca href=\"http://www.linkedin.com/pub/douglas-balentine/0/635/6b1\">Doug Balentine\u003c/a>, director of nutrition and health for Unilever North America. \"It's going to take us about five years of working with egg suppliers so that we can convert all the egg farmers, just to supply the eggs for Hellmann's mayonnaise.\"\u003c/p>\n\u003cp>Which brings us to a brand-new pair of chicken houses tucked into the rolling farmland near Hershey, Pa.\u003c/p>\n\u003cp>Inside one of those houses, 18,000 chickens are milling around on the floor. Some are perched on metal bars. A few are madly pecking away at the plastic covers on my shoes.\u003c/p>\n\u003cp>The chickens just arrived here a few weeks ago. So did the farmer, a taciturn young man named Harold Sensenig, who grew up just down the road.\u003c/p>\n\u003cp>\"Been living here for about four weeks now. Moved in a week before the chickens came. Got married two weeks before that,\" he says.\u003c/p>\n\u003cp>These chickens aren't free-range or organic; they don't go outside. But they do get to roam around inside the house, which makes them cage-free.\u003c/p>\n\u003cp>Sensenig built this style of chicken house — and a bank financed it — on the strength of those promises by Unilever and Aramark.\u003c/p>\n\u003cfigure id=\"attachment_64266\" class=\"wp-caption alignleft\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\" alt=\"Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\" width=\"270\" class=\"size-full wp-image-64266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sensenig has a deal with a local egg buyer, \u003ca href=\"http://www.saudereggs.com/\">Sauder's Eggs\u003c/a>, which is paying twice the going rate for cage-free eggs. Sauder Eggs, in turn, supplies those eggs to Unilever and Aramark.\u003c/p>\n\u003cp>\"It's the demand that's driving it,\" says Paul Sauder, who owns Sauder's Eggs. \"I mean, I wouldn't take the risk of paying double for these eggs, versus commodity eggs, if I didn't have the demand pushing on the other side.\"\u003c/p>\n\u003cp>Nationwide, it's estimated that about 8 percent of all eggs come from cage-free houses. For Sauder's business, it's 10 or 12 percent, and growing every year.\u003c/p>\n\u003cp>It's more expensive to produce eggs this way, Sauder says. You need more buildings for the same number of chickens, because you can't stack the birds on several levels in the same house. There's also more work involved — somebody has to walk through the chicken house collecting stray eggs that chickens laid on the ground, rather than in their enclosed nests.\u003c/p>\n\u003cp>But the industry, he says, is responding to \"the perception that cage-free is a better product than eggs from a conventional cage house.\"\u003c/p>\n\u003cp>\"Do you believe that?\" I ask.\u003c/p>\n\u003cp>Sauder pauses. \"From a nutrition standpoint, the egg is the same,\" he says.\u003c/p>\n\u003cp>Yet as Sauder stands amid the crowd of chickens, he does seem pleased. You're closer to the animals, he says, the way farmers were 50 years ago. You also get to see chickens acting more like chickens, dust-bathing or perching on long metal rods up near the ceiling. \"You come in here at nighttime, those things are all full up there, because birds migrate to the top perches. That's where they feel safest,\" he says.\u003c/p>\n\u003cp>There's still some argument, though, about whether that means the chickens are really better off.\u003c/p>\n\u003cp>In Michigan, scientists are carrying out a \u003ca href=\"http://www2.sustainableeggcoalition.org/research\">large-scale experiment\u003c/a> with three different full-scale chicken houses. One has chickens in traditional cages; one has so-called enriched cages that are bigger, and include nests and perches; and a third house is cage-free.\u003c/p>\n\u003cp>\"We have over 300 cameras mounted within those systems to collect data,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, from Michigan State University. She's one of the scientists in charge of the study, which is funded by a \u003ca href=\"http://www2.sustainableeggcoalition.org/\">consortium\u003c/a> of egg producers.\u003c/p>\n\u003cp>Swanson says they are measuring every aspect of each system: how clean the air is; how healthy the chickens are; how much it costs; how each system affects a chicken's welfare.\u003c/p>\n\u003cp>On the third floor of Michigan State's animal sciences building, teams of students are carefully watching videotapes, counting how often the chickens do things like spread their wings or peck each other.\u003c/p>\n\u003cp>Swanson says it's important to measure all of these things because there may be trade-offs between different goals.\u003c/p>\n\u003cp>For instance, in cage-free systems, chicken litter builds up on the floor, so chickens scratch around and dust-bathe in their own waste. \"There are concerns about that, relative to egg safety,\" he says. \"Now, for the hen's behavioral repertoire, this is cool! We can get down and dust-bathe, and so on.\"\u003c/p>\n\u003cp>The experiment has been running for a year now, and the scientists have released some \u003ca href=\"http://viewer.zmags.com/publication/28b12022#/28b12022/12\">preliminary observations\u003c/a>. Here are just a few: Hens in cages were cleaner, but cage-free chickens kept more of their feathers. Cage-free hens may have had more freedom, but twice as many of them died during the year.\u003c/p>\n\u003cp>Swanson says it's too early to draw any firm conclusions, though, because these observations are from just one production cycle. \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_64265\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree-1024x768.jpg\" alt=\"Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">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/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">The Salt at NPR Food\u003c/a> (6/27/13)\u003c/p>\n\u003cp>The typical life of an egg-laying chicken is beginning to change dramatically.\u003c/p>\n\u003cp>Ninety percent of the eggs we eat come from chickens that live in long lines of wire cages, about eight birds to a cage. Animal welfare groups have long been \u003ca href=\"http://www.humanesociety.org/issues/confinement_farm/facts/battery_cages.html\">campaigning\u003c/a> against these cages.\u003c/p>\n\u003cp>They are succeeding, and this is where the change starts. In recent years, several big food companies have promised to switch to \"cage-free\" eggs. They include \u003ca href=\"http://www.unilever.com/sustainable-living/sustainablesourcing/eggs-dairy/\">Unilever\u003c/a>, which sells Hellmann's mayonnaise, and \u003ca href=\"http://www.aramark.com/PressRoom/PressReleases/cage-free-egg-commitment.aspx\">Aramark\u003c/a>, which supplies food to big companies, colleges and prisons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those promises set off a supply chain reaction. \"There weren't enough cage-free eggs for us to do Hellmann's Light mayonnaise, initially,\" says \u003ca href=\"http://www.linkedin.com/pub/douglas-balentine/0/635/6b1\">Doug Balentine\u003c/a>, director of nutrition and health for Unilever North America. \"It's going to take us about five years of working with egg suppliers so that we can convert all the egg farmers, just to supply the eggs for Hellmann's mayonnaise.\"\u003c/p>\n\u003cp>Which brings us to a brand-new pair of chicken houses tucked into the rolling farmland near Hershey, Pa.\u003c/p>\n\u003cp>Inside one of those houses, 18,000 chickens are milling around on the floor. Some are perched on metal bars. A few are madly pecking away at the plastic covers on my shoes.\u003c/p>\n\u003cp>The chickens just arrived here a few weeks ago. So did the farmer, a taciturn young man named Harold Sensenig, who grew up just down the road.\u003c/p>\n\u003cp>\"Been living here for about four weeks now. Moved in a week before the chickens came. Got married two weeks before that,\" he says.\u003c/p>\n\u003cp>These chickens aren't free-range or organic; they don't go outside. But they do get to roam around inside the house, which makes them cage-free.\u003c/p>\n\u003cp>Sensenig built this style of chicken house — and a bank financed it — on the strength of those promises by Unilever and Aramark.\u003c/p>\n\u003cfigure id=\"attachment_64266\" class=\"wp-caption alignleft\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\" alt=\"Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\" width=\"270\" class=\"size-full wp-image-64266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sensenig has a deal with a local egg buyer, \u003ca href=\"http://www.saudereggs.com/\">Sauder's Eggs\u003c/a>, which is paying twice the going rate for cage-free eggs. Sauder Eggs, in turn, supplies those eggs to Unilever and Aramark.\u003c/p>\n\u003cp>\"It's the demand that's driving it,\" says Paul Sauder, who owns Sauder's Eggs. \"I mean, I wouldn't take the risk of paying double for these eggs, versus commodity eggs, if I didn't have the demand pushing on the other side.\"\u003c/p>\n\u003cp>Nationwide, it's estimated that about 8 percent of all eggs come from cage-free houses. For Sauder's business, it's 10 or 12 percent, and growing every year.\u003c/p>\n\u003cp>It's more expensive to produce eggs this way, Sauder says. You need more buildings for the same number of chickens, because you can't stack the birds on several levels in the same house. There's also more work involved — somebody has to walk through the chicken house collecting stray eggs that chickens laid on the ground, rather than in their enclosed nests.\u003c/p>\n\u003cp>But the industry, he says, is responding to \"the perception that cage-free is a better product than eggs from a conventional cage house.\"\u003c/p>\n\u003cp>\"Do you believe that?\" I ask.\u003c/p>\n\u003cp>Sauder pauses. \"From a nutrition standpoint, the egg is the same,\" he says.\u003c/p>\n\u003cp>Yet as Sauder stands amid the crowd of chickens, he does seem pleased. You're closer to the animals, he says, the way farmers were 50 years ago. You also get to see chickens acting more like chickens, dust-bathing or perching on long metal rods up near the ceiling. \"You come in here at nighttime, those things are all full up there, because birds migrate to the top perches. That's where they feel safest,\" he says.\u003c/p>\n\u003cp>There's still some argument, though, about whether that means the chickens are really better off.\u003c/p>\n\u003cp>In Michigan, scientists are carrying out a \u003ca href=\"http://www2.sustainableeggcoalition.org/research\">large-scale experiment\u003c/a> with three different full-scale chicken houses. One has chickens in traditional cages; one has so-called enriched cages that are bigger, and include nests and perches; and a third house is cage-free.\u003c/p>\n\u003cp>\"We have over 300 cameras mounted within those systems to collect data,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, from Michigan State University. She's one of the scientists in charge of the study, which is funded by a \u003ca href=\"http://www2.sustainableeggcoalition.org/\">consortium\u003c/a> of egg producers.\u003c/p>\n\u003cp>Swanson says they are measuring every aspect of each system: how clean the air is; how healthy the chickens are; how much it costs; how each system affects a chicken's welfare.\u003c/p>\n\u003cp>On the third floor of Michigan State's animal sciences building, teams of students are carefully watching videotapes, counting how often the chickens do things like spread their wings or peck each other.\u003c/p>\n\u003cp>Swanson says it's important to measure all of these things because there may be trade-offs between different goals.\u003c/p>\n\u003cp>For instance, in cage-free systems, chicken litter builds up on the floor, so chickens scratch around and dust-bathe in their own waste. \"There are concerns about that, relative to egg safety,\" he says. \"Now, for the hen's behavioral repertoire, this is cool! We can get down and dust-bathe, and so on.\"\u003c/p>\n\u003cp>The experiment has been running for a year now, and the scientists have released some \u003ca href=\"http://viewer.zmags.com/publication/28b12022#/28b12022/12\">preliminary observations\u003c/a>. Here are just a few: Hens in cages were cleaner, but cage-free chickens kept more of their feathers. Cage-free hens may have had more freedom, but twice as many of them died during the year.\u003c/p>\n\u003cp>Swanson says it's too early to draw any firm conclusions, though, because these observations are from just one production cycle. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can You Be Addicted To Carbs? Scientists Are Checking That Out",
"title": "Can You Be Addicted To Carbs? Scientists Are Checking That Out",
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"content": "\u003cfigure id=\"attachment_64185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs-1024x575.jpg\" alt=\"Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Fresh research adds weight to the notion that certain foods (think empty carbs like bagels and sweet treats) can lead to more intense hunger and overeating.\u003c/p>\n\u003cp>Fast-digesting carbohydrates can stimulate regions of the brain involved in cravings and addiction, \u003ca href=\"http://ajcn.nutrition.org/\">according to a study\u003c/a> published in the \u003cem>American Journal of Clinical Nutrition\u003c/em>.\u003c/p>\n\u003cp>Prior studies have shown that highly desirable foods, perhaps a cheesecake or pie, can trigger pleasure centers in the brain. But what's new about this research is that it shows that even when people are unaware of what they're eating, the intake of fast-digesting carbs can activate parts of the brain associated with pleasure, reward and addiction.\u003c/p>\n\u003cp>To evaluate this, \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a>, director of the obesity prevention center at Boston Children's Hospital, and his colleagues conducted brain scans in 12 overweight men after they consumed two different kinds of test milkshakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both milkshakes had the same number of calories and similar ingredients, but one contained more fast-digesting carbs and the other was made of slower-digesting carbohydrates. The \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\">concept\u003c/a> here is that so-called high-glycemic index foods such as sugar and highly processed breads move through the body faster than low-glycemic index foods such as fruit and whole grains.\u003c/p>\n\u003cp>After the participants drank the rapidly digesting carb shake, their blood sugar spiked and then crashed four hours later. And it's at this point that researchers documented activation of a part of the brain called the nucleus accumbens, a small area that is involved in emotions and addiction. Ludwig told The Salt: \"The scans showed intense activation in brain regions involved in addictive behavior.\"\u003c/p>\n\u003cp>The idea that certain foods may be addictive is controversial. Some scientists think it's overstating the matter. And clearly it's not settled as to whether activity in these brain regions would be seen widely in the population, or perhaps only among those who are overweight or prone to overeating.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.diabetes.ucsf.edu/members/robert-lustig\">Dr. Robert Lustig\u003c/a>, a professor of clinical pediatrics at the University of California, San Francisco, points out, this research can't tell us if there's a cause and effect relationship between eating certain foods and triggering brain responses, or if those responses lead to overeating and obesity.\u003c/p>\n\u003cp>\"[The study] doesn't tell you if this is the reason they got obese,\" says Lustig, \"or if this is what happens once you're already obese.\"\u003c/p>\n\u003cp>Nonetheless, Lustig told The Salt that he thinks this study offers another bit of evidence that \"this phenomenon is real.\" He has been a leading voice in suggesting that \u003ca href=\"http://www.npr.org/2013/01/11/169144853/the-fallacies-of-fat\">sugar \u003c/a>is the cause of obesity and other health problems.\u003c/p>\n\u003cp>Increasingly, the concept of food addiction is gaining attention from researchers. There's a body of work exploring the connection, says \u003ca href=\"http://addictionresearch.health.ufl.edu/faculty/nicole-m-avena-ph-d/\">Nicole Avena\u003c/a>, a neuroscientist at the University of Florida who studies food and the brain.\u003c/p>\n\u003cp>This study, she says, adds to the growing literature that suggests that high-sugar foods can affect the brain \"in ways that can alter reward processing and potentially fuel overeating.\" \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": "Researchers are trying to figure out if it really is possible to be addicted to food. A study of brain activity finds there's more going on in areas linked to reward and addiction after people drink a shake with lots of refined carbohydrates. But it's not clear how that factors into overeating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs-1024x575.jpg\" alt=\"Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Fresh research adds weight to the notion that certain foods (think empty carbs like bagels and sweet treats) can lead to more intense hunger and overeating.\u003c/p>\n\u003cp>Fast-digesting carbohydrates can stimulate regions of the brain involved in cravings and addiction, \u003ca href=\"http://ajcn.nutrition.org/\">according to a study\u003c/a> published in the \u003cem>American Journal of Clinical Nutrition\u003c/em>.\u003c/p>\n\u003cp>Prior studies have shown that highly desirable foods, perhaps a cheesecake or pie, can trigger pleasure centers in the brain. But what's new about this research is that it shows that even when people are unaware of what they're eating, the intake of fast-digesting carbs can activate parts of the brain associated with pleasure, reward and addiction.\u003c/p>\n\u003cp>To evaluate this, \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a>, director of the obesity prevention center at Boston Children's Hospital, and his colleagues conducted brain scans in 12 overweight men after they consumed two different kinds of test milkshakes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both milkshakes had the same number of calories and similar ingredients, but one contained more fast-digesting carbs and the other was made of slower-digesting carbohydrates. The \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\">concept\u003c/a> here is that so-called high-glycemic index foods such as sugar and highly processed breads move through the body faster than low-glycemic index foods such as fruit and whole grains.\u003c/p>\n\u003cp>After the participants drank the rapidly digesting carb shake, their blood sugar spiked and then crashed four hours later. And it's at this point that researchers documented activation of a part of the brain called the nucleus accumbens, a small area that is involved in emotions and addiction. Ludwig told The Salt: \"The scans showed intense activation in brain regions involved in addictive behavior.\"\u003c/p>\n\u003cp>The idea that certain foods may be addictive is controversial. Some scientists think it's overstating the matter. And clearly it's not settled as to whether activity in these brain regions would be seen widely in the population, or perhaps only among those who are overweight or prone to overeating.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.diabetes.ucsf.edu/members/robert-lustig\">Dr. Robert Lustig\u003c/a>, a professor of clinical pediatrics at the University of California, San Francisco, points out, this research can't tell us if there's a cause and effect relationship between eating certain foods and triggering brain responses, or if those responses lead to overeating and obesity.\u003c/p>\n\u003cp>\"[The study] doesn't tell you if this is the reason they got obese,\" says Lustig, \"or if this is what happens once you're already obese.\"\u003c/p>\n\u003cp>Nonetheless, Lustig told The Salt that he thinks this study offers another bit of evidence that \"this phenomenon is real.\" He has been a leading voice in suggesting that \u003ca href=\"http://www.npr.org/2013/01/11/169144853/the-fallacies-of-fat\">sugar \u003c/a>is the cause of obesity and other health problems.\u003c/p>\n\u003cp>Increasingly, the concept of food addiction is gaining attention from researchers. There's a body of work exploring the connection, says \u003ca href=\"http://addictionresearch.health.ufl.edu/faculty/nicole-m-avena-ph-d/\">Nicole Avena\u003c/a>, a neuroscientist at the University of Florida who studies food and the brain.\u003c/p>\n\u003cp>This study, she says, adds to the growing literature that suggests that high-sugar foods can affect the brain \"in ways that can alter reward processing and potentially fuel overeating.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Circadian Rhythms Give Vegetables A Healthy Boost",
"title": "How Circadian Rhythms Give Vegetables A Healthy Boost",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \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_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_63657\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/hotdogs-1024x768.jpg\" alt=\"Delicious -- in moderation, folks. Photo: Randy Bayne/Flicker Creative Commons\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicious -- in moderation, folks. Photo: Randy Bayne/Flicker Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130618_me_15.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">The Salt at NPR Food\u003c/a> (6/18/13)\u003c/p>\n\u003cp>You've likely heard about the link between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">sugar consumption and Type 2 diabetes\u003c/a>. But fresh research ties another dietary pattern to increased risk of the disease, too: eating too much red meat.\u003c/p>\n\u003cp>It's not that we are trying to pick on meat (I'm a meat-eater, in moderation), but the recent studies linking carnivorous habits to health problems seem to be piling up. We've had \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">Salami Suicide\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Death By Bacon\u003c/a>. Now, there's a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1697785\">study\u003c/a> that links red meat consumption to an increased risk of Type 2 diabetes.\u003c/p>\n\u003cp>The researchers tracked what happens after people changed their meat-eating habits, using data from the Health Professionals Follow-up Study and the Nurses' Health Study, which include about 100,000 people. Diet was assessed by food frequency questionnaires.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some people [in the study] increased their red meat consumption and other people decreased their consumption,\" says \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\" target=\"_blank\">Dr. Frank Hu\u003c/a> of the Harvard School of Public Health, one of the co-authors of the paper, which appears in \u003cem>JAMA Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The study found that among those who started eating more red meat, about 3.5 servings more per week, the risk of developing Type 2 diabetes during four years of follow-up increased by almost 50 percent, which Hu describes as \"a really large increase.\"\u003c/p>\n\u003cp>As with previous studies linking red meat to health concerns, the researchers found that processed red meats such as hot dogs and bacon were more strongly associated with the risk of diabetes.\u003c/p>\n\u003cp>Among those who starting eating less red meat, the risk of developing diabetes dropped by about 14 percent during a 10-year follow-up period.\u003c/p>\n\u003cp>Now, to put this study in context, it's important to point out that the most significant driver of Type 2 diabetes is body weight. People who are overweight and obese are much more likely to develop the condition.\u003c/p>\n\u003cp>Since red meat is typically high in calories and fat, some experts say that it's likely these factors that create the link between heavy red meat consumption and and increased risk of diabetes.\u003c/p>\n\u003cp>But in this study, the link held up even after the researchers controlled for the role of weight gain. And this suggests that there's an independent effect of red meat consumption increasing the risk of diabetes.\u003c/p>\n\u003cp>It's not clear what's happening in the body, but there are a few theories. It's possible that heavy red meat consumption can lead to iron overload, which sets the stage for insulin resistance.\u003c/p>\n\u003cp>It's also possible that compounds called \u003ca href=\"http://lpi.oregonstate.edu/f-w00/nitrosamine.html\">nitrosamines\u003c/a> play a role.\u003c/p>\n\u003cp>\"Our understanding is that, especially [when they occur in] processed meats, these nitrosamines can cause inflammation,\" explains \u003ca href=\"http://www2.massgeneral.org/diabetes/faculty_nathan.htm\">Dr. David Nathan\u003c/a>, who directs the diabetes center at Massachusetts General Hospital.\u003c/p>\n\u003cp>And there's also some evidence that nitrosamines can damage the cells in the pancreas that make insulin. But experts say more research is needed to understand these connections.\u003c/p>\n\u003cp>In the meantime, Nathan says his advice is to pay attention to the big picture. If you like the occasional hot dog, that's OK. It's the overall pattern of eating and maintaining a healthy weight that's most important.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Red meat should be considered in the setting of a balanced diet,\" says Nathan.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">The Salt at NPR Food\u003c/a> (6/18/13)\u003c/p>\n\u003cp>You've likely heard about the link between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">sugar consumption and Type 2 diabetes\u003c/a>. But fresh research ties another dietary pattern to increased risk of the disease, too: eating too much red meat.\u003c/p>\n\u003cp>It's not that we are trying to pick on meat (I'm a meat-eater, in moderation), but the recent studies linking carnivorous habits to health problems seem to be piling up. We've had \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">Salami Suicide\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Death By Bacon\u003c/a>. Now, there's a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1697785\">study\u003c/a> that links red meat consumption to an increased risk of Type 2 diabetes.\u003c/p>\n\u003cp>The researchers tracked what happens after people changed their meat-eating habits, using data from the Health Professionals Follow-up Study and the Nurses' Health Study, which include about 100,000 people. Diet was assessed by food frequency questionnaires.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some people [in the study] increased their red meat consumption and other people decreased their consumption,\" says \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\" target=\"_blank\">Dr. Frank Hu\u003c/a> of the Harvard School of Public Health, one of the co-authors of the paper, which appears in \u003cem>JAMA Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The study found that among those who started eating more red meat, about 3.5 servings more per week, the risk of developing Type 2 diabetes during four years of follow-up increased by almost 50 percent, which Hu describes as \"a really large increase.\"\u003c/p>\n\u003cp>As with previous studies linking red meat to health concerns, the researchers found that processed red meats such as hot dogs and bacon were more strongly associated with the risk of diabetes.\u003c/p>\n\u003cp>Among those who starting eating less red meat, the risk of developing diabetes dropped by about 14 percent during a 10-year follow-up period.\u003c/p>\n\u003cp>Now, to put this study in context, it's important to point out that the most significant driver of Type 2 diabetes is body weight. People who are overweight and obese are much more likely to develop the condition.\u003c/p>\n\u003cp>Since red meat is typically high in calories and fat, some experts say that it's likely these factors that create the link between heavy red meat consumption and and increased risk of diabetes.\u003c/p>\n\u003cp>But in this study, the link held up even after the researchers controlled for the role of weight gain. And this suggests that there's an independent effect of red meat consumption increasing the risk of diabetes.\u003c/p>\n\u003cp>It's not clear what's happening in the body, but there are a few theories. It's possible that heavy red meat consumption can lead to iron overload, which sets the stage for insulin resistance.\u003c/p>\n\u003cp>It's also possible that compounds called \u003ca href=\"http://lpi.oregonstate.edu/f-w00/nitrosamine.html\">nitrosamines\u003c/a> play a role.\u003c/p>\n\u003cp>\"Our understanding is that, especially [when they occur in] processed meats, these nitrosamines can cause inflammation,\" explains \u003ca href=\"http://www2.massgeneral.org/diabetes/faculty_nathan.htm\">Dr. David Nathan\u003c/a>, who directs the diabetes center at Massachusetts General Hospital.\u003c/p>\n\u003cp>And there's also some evidence that nitrosamines can damage the cells in the pancreas that make insulin. But experts say more research is needed to understand these connections.\u003c/p>\n\u003cp>In the meantime, Nathan says his advice is to pay attention to the big picture. If you like the occasional hot dog, that's OK. It's the overall pattern of eating and maintaining a healthy weight that's most important.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Red meat should be considered in the setting of a balanced diet,\" says Nathan.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores",
"title": "Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores",
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"content": "\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \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": "Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \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": "Sorry, Dr. Oz, Green Coffee Can't Even Slim Down Chubby Mice",
"title": "Sorry, Dr. Oz, Green Coffee Can't Even Slim Down Chubby Mice",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63485\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee-1024x574.jpg\" alt=\"Raw, green coffee beans. To roast or not? Photo: Aidan/via Flickr\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw, green coffee beans. To roast or not? Photo: Aidan/ \u003ca href=\"http://www.flickr.com/photos/aidanwojtas/4286834727/\">via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/191540988/sorry-dr-oz-green-coffee-cant-even-slim-down-chubby-mice\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>The diet world has a new golden child: green coffee extract.\u003c/p>\n\u003cp>A \"miracle fat burner!\" \"One of the most important discoveries made\" in weight loss science, the heart surgeon Dr. Mehmet Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-project\">said\u003c/a> about the little pills — which are produced by grinding up raw, unroasted coffee, and then soaking the result in alcohol to pull out the antioxidants.\u003c/p>\n\u003cp>But alas, the history of dieting is littered with failed concoctions and potions. And now, a study in mice casts doubts on green coffee's weight-loss benefits — and even offers some preliminary evidence that it could be harmful.\u003c/p>\n\u003cp>The main ingredient in green coffee extract — an antioxidant called \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1794427\">chlorogenic acid\u003c/a> — didn't help obese mice shed the pounds over a 12-week period, scientists at the University of Western Australia \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf400920x\">reported\u003c/a> in the \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>. Instead, the compound gave the little rodents the early symptoms of diabetes: The animals were less sensitive to insulin and had higher blood-sugar levels between meals, compared with their overweight comrades who didn't get the antioxidant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, mice aren't people. And such experiments don't prove that green coffee extract isn't safe. But even in people, the evidence that the supplement melts off pounds is, well, slim.\u003c/p>\n\u003cp>A meta-analysis a few years ago combined the results from three small, short-term trials. The authors \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943088/\">found\u003c/a> that green coffee extract was associated with losing about 5 pounds. But this slimming effect vanished when the authors analyzed the two studies that used the type of supplement recommended by Dr. Oz — green coffee extract enriched with chlorogenic acid.\u003c/p>\n\u003cp>More recently, Oz himself jumped into the research realm and offered his own evidence that green coffee isn't a fraud, as he puts it.\u003c/p>\n\u003cp>Oz had about 100 women from his audience run an experiment. He sent half of them pills with green coffee extract and the other half placebos. \"We found that taking green coffee extract doubles your weight loss,\" Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-extract-fat-burner-or-fraud-pt-1\">said\u003c/a> on his TV show in September.\u003c/p>\n\u003cp>Sounds fantastic. But let's take a closer look at the study. It lasted two weeks. And on average, the women who took the coffee extract dropped 2 pounds, while those who got the placebo lost an average of 1 pound. Was the difference statistically significant? We don't know. Oz hasn't published the experiment, and his people didn't respond to our request for comment.\u003c/p>\n\u003cp>But here's the kicker: Both groups also kept journals recording their diets. And there's \u003ca href=\"http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight48.pdf\">strong evidence\u003c/a> that keeping track of your diet does improve weight loss.\u003c/p>\n\u003cp>And a journal is cheaper than green coffee pills. Even Oz admits that. \"I know $30 a day costs a lot,\" he said on his show. \"If that's too much for you, the free option is a food journal.\" \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_63485\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee-1024x574.jpg\" alt=\"Raw, green coffee beans. To roast or not? Photo: Aidan/via Flickr\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw, green coffee beans. To roast or not? Photo: Aidan/ \u003ca href=\"http://www.flickr.com/photos/aidanwojtas/4286834727/\">via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/191540988/sorry-dr-oz-green-coffee-cant-even-slim-down-chubby-mice\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>The diet world has a new golden child: green coffee extract.\u003c/p>\n\u003cp>A \"miracle fat burner!\" \"One of the most important discoveries made\" in weight loss science, the heart surgeon Dr. Mehmet Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-project\">said\u003c/a> about the little pills — which are produced by grinding up raw, unroasted coffee, and then soaking the result in alcohol to pull out the antioxidants.\u003c/p>\n\u003cp>But alas, the history of dieting is littered with failed concoctions and potions. And now, a study in mice casts doubts on green coffee's weight-loss benefits — and even offers some preliminary evidence that it could be harmful.\u003c/p>\n\u003cp>The main ingredient in green coffee extract — an antioxidant called \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1794427\">chlorogenic acid\u003c/a> — didn't help obese mice shed the pounds over a 12-week period, scientists at the University of Western Australia \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf400920x\">reported\u003c/a> in the \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>. Instead, the compound gave the little rodents the early symptoms of diabetes: The animals were less sensitive to insulin and had higher blood-sugar levels between meals, compared with their overweight comrades who didn't get the antioxidant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, mice aren't people. And such experiments don't prove that green coffee extract isn't safe. But even in people, the evidence that the supplement melts off pounds is, well, slim.\u003c/p>\n\u003cp>A meta-analysis a few years ago combined the results from three small, short-term trials. The authors \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943088/\">found\u003c/a> that green coffee extract was associated with losing about 5 pounds. But this slimming effect vanished when the authors analyzed the two studies that used the type of supplement recommended by Dr. Oz — green coffee extract enriched with chlorogenic acid.\u003c/p>\n\u003cp>More recently, Oz himself jumped into the research realm and offered his own evidence that green coffee isn't a fraud, as he puts it.\u003c/p>\n\u003cp>Oz had about 100 women from his audience run an experiment. He sent half of them pills with green coffee extract and the other half placebos. \"We found that taking green coffee extract doubles your weight loss,\" Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-extract-fat-burner-or-fraud-pt-1\">said\u003c/a> on his TV show in September.\u003c/p>\n\u003cp>Sounds fantastic. But let's take a closer look at the study. It lasted two weeks. And on average, the women who took the coffee extract dropped 2 pounds, while those who got the placebo lost an average of 1 pound. Was the difference statistically significant? We don't know. Oz hasn't published the experiment, and his people didn't respond to our request for comment.\u003c/p>\n\u003cp>But here's the kicker: Both groups also kept journals recording their diets. And there's \u003ca href=\"http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight48.pdf\">strong evidence\u003c/a> that keeping track of your diet does improve weight loss.\u003c/p>\n\u003cp>And a journal is cheaper than green coffee pills. Even Oz admits that. \"I know $30 a day costs a lot,\" he said on his show. \"If that's too much for you, the free option is a food journal.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Bill Gates Is Investing In Chicken-Less Eggs",
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"content": "\u003cfigure id=\"attachment_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130613_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=RDTBcmOj0qU]\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_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RDTBcmOj0qU'\n title='//www.youtube.com/embed/RDTBcmOj0qU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_63312\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tenderizedmeat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tenderizedmeat.jpg\" alt=\"Meat tenderized the old-fashioned way. The industrial method is a mechanized process involving needles. Photo: iStockphoto\" width=\"624\" height=\"468\" class=\"size-full wp-image-63312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat tenderized the old-fashioned way. The industrial method is a mechanized process involving needles.\u003cbr>Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/11/190713263/tender-beef-without-the-pathogens-usda-proposes-labeling-rules\">The Salt at NPR Food\u003c/a> (6/11/13)\u003c/p>\n\u003cp>In order to make tough cuts of beef more tender, the industry uses a mechanical tenderizing process that involves piercing the meat with needles.\u003c/p>\n\u003cp>This is effective in breaking up the tough muscle fibers, but there's a downside, too: a higher risk of surface bacteria making their way into the cut of meat, which can set the stage for food poisoning. That's a particular concern when it comes to the center of meat cuts, which don't get heated to the same temperatures as the exterior.\u003c/p>\n\u003cp>Since 2003, the Centers for Disease Control and Prevention has learned about five foodborne illness outbreaks linked to mechanically tenderized beef.\u003c/p>\n\u003cp>And what was the common denominator in these outbreaks? Undercooked or raw beef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, the USDA has \u003ca href=\"http://www.fsis.usda.gov/News_&_Events/NR_060613_01/index.asp\">proposed a new rule\u003c/a> that would require new labels for mechanically tenderized meats, so that consumers know what they are purchasing. The thinking is that if you know your cut of meat has been mechanically tenderized, you'll be inclined to cook it a little longer.\u003c/p>\n\u003cp>\"This proposed rule would enhance food safety by providing clear labeling of mechanically tenderized beef products and outlining new cooking instructions, so that consumers and restaurants can safely prepare these products,\" wrote USDA Under Secretary Elisabeth Hagen in a release announcing the proposal.\u003c/p>\n\u003cp>Chef Bruce Mattel, who's associate dean for food production at the Culinary Institute of America, says these new labels should be helpful to consumers.\u003c/p>\n\u003cp>\"An experienced cook can assess '\u003cem>doneness'\u003c/em> by the firmness of the product. However, it is always best for everyone, including professionals, to use a thermometer,\" Mattel says.\u003c/p>\n\u003cp>And how hot does the internal reading need to be? Mattel says 160 degrees minimum is what home cooks should aim for.\u003c/p>\n\u003cp>The proposed rule is open for a 60-day comment period. You can weigh in at \u003ca href=\"http://www.regulations.gov/#!home\">regulations.gov\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, the USDA has \u003ca href=\"http://www.fsis.usda.gov/News_&_Events/NR_060613_01/index.asp\">proposed a new rule\u003c/a> that would require new labels for mechanically tenderized meats, so that consumers know what they are purchasing. The thinking is that if you know your cut of meat has been mechanically tenderized, you'll be inclined to cook it a little longer.\u003c/p>\n\u003cp>\"This proposed rule would enhance food safety by providing clear labeling of mechanically tenderized beef products and outlining new cooking instructions, so that consumers and restaurants can safely prepare these products,\" wrote USDA Under Secretary Elisabeth Hagen in a release announcing the proposal.\u003c/p>\n\u003cp>Chef Bruce Mattel, who's associate dean for food production at the Culinary Institute of America, says these new labels should be helpful to consumers.\u003c/p>\n\u003cp>\"An experienced cook can assess '\u003cem>doneness'\u003c/em> by the firmness of the product. However, it is always best for everyone, including professionals, to use a thermometer,\" Mattel says.\u003c/p>\n\u003cp>And how hot does the internal reading need to be? Mattel says 160 degrees minimum is what home cooks should aim for.\u003c/p>\n\u003cp>The proposed rule is open for a 60-day comment period. You can weigh in at \u003ca href=\"http://www.regulations.gov/#!home\">regulations.gov\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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"content": "\u003cfigure id=\"attachment_63250\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/oliveoilnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/oliveoilnut.jpg\" alt=\"Olive oil and nuts tied to prostate cancer survival. Photo: Heather Rousseau/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-63250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil and nuts tied to prostate cancer survival. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/190360777/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival\">The Salt at NPR Food\u003c/a> (6/10/13)\u003c/p>\n\u003cp>Sometimes, it doesn't take a major diet overhaul to get significant health benefits. Small changes can be helpful, too.\u003c/p>\n\u003cp>This seems to be the take-home message from a new study in \u003cem>JAMA Internal Medicine\u003c/em> linking olive oil and nuts to improved survival from prostate cancer.\u003c/p>\n\u003cp>Researchers studied the fat intake of more than 4,500 men who had been diagnosed with non-metastatic prostate cancer (this is cancer that's still confined to the prostate gland and has not spread to another place in the body).\u003c/p>\n\u003cp>It turns out that men who replaced 10 percent of their total daily calories from carbohydrates (such as rice, bread and sweets) with vegetable fats (such as olive oil and canola) after their cancer diagnosis had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent reduced risk of death during a median of eight years of follow-up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, adding a daily ounce of nuts to their diets was linked to an 18 percent lower risk of developing metastatic prostate cancer.\u003c/p>\n\u003cp>So what's at play in the body?\u003c/p>\n\u003cp>\"I think it could be several things,\" study author \u003ca href=\"http://profiles.ucsf.edu/erin.richman\">Erin Richman\u003c/a> of University of California, San Francisco, told me by phone. \"Consumption of oils and nuts increases plasma antioxidants and reduces circulating insulin ... and inflammatory markers,\" she explains. And this could be significant, since high levels of insulin, cell damage and inflammation can all play a role in the progression of cancer.\u003c/p>\n\u003cp>Richman says she wasn't necessarily surprised by the results, though \"the finding that vegetable fat (was beneficial) was new\" and worthy of follow-up studies. This was an observational study, so it's tough to suss out whether it's the high intake of vegetable fat \u003cem>or\u003c/em> a lower intake of carbs that is responsible for the effect observed.\u003c/p>\n\u003cp>As the researchers point out, there are lots of men who could potentially benefit from dietary changes. The American Cancer Society estimates there will be about 238,000 \u003ca href=\"http://www.cancer.org/cancer/prostatecancer/overviewguide/prostate-cancer-overview-key-statistics\">new cases\u003c/a> of prostate cancer diagnosed this year. And about 2.5 million men currently have the disease.\u003c/p>\n\u003cp>The findings fit with a larger body of evidence pointing towards multiple health benefits of reducing consumption of refined carbohydrates and replacing foods high in saturated fats with plant-based sources of fat, including oils, nuts and avocados.\u003c/p>\n\u003cp>We asked outside experts who were not involved in the study to comment on the findings.\u003c/p>\n\u003cp>\"These data in cancer patients, specifically men with prostate cancer, echo what we have seen in healthy individuals,\" wrote\u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\"> Dr. Lawrence Appel\u003c/a> of Johns Hopkins University in an email. \"Vegetable fat (mostly oils) appear to be beneficial.\"\u003c/p>\n\u003cp>And this year, we've seen some of the most convincing \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=abstract\">evidence\u003c/a> that following a Mediterranean diet, rich in fish, vegetables, beans and fruits — as well as olive oil and nuts — can significantly cut the risk of cardiovascular events, such as strokes, among at-risk individuals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, adding a daily ounce of nuts to their diets was linked to an 18 percent lower risk of developing metastatic prostate cancer.\u003c/p>\n\u003cp>So what's at play in the body?\u003c/p>\n\u003cp>\"I think it could be several things,\" study author \u003ca href=\"http://profiles.ucsf.edu/erin.richman\">Erin Richman\u003c/a> of University of California, San Francisco, told me by phone. \"Consumption of oils and nuts increases plasma antioxidants and reduces circulating insulin ... and inflammatory markers,\" she explains. And this could be significant, since high levels of insulin, cell damage and inflammation can all play a role in the progression of cancer.\u003c/p>\n\u003cp>Richman says she wasn't necessarily surprised by the results, though \"the finding that vegetable fat (was beneficial) was new\" and worthy of follow-up studies. This was an observational study, so it's tough to suss out whether it's the high intake of vegetable fat \u003cem>or\u003c/em> a lower intake of carbs that is responsible for the effect observed.\u003c/p>\n\u003cp>As the researchers point out, there are lots of men who could potentially benefit from dietary changes. The American Cancer Society estimates there will be about 238,000 \u003ca href=\"http://www.cancer.org/cancer/prostatecancer/overviewguide/prostate-cancer-overview-key-statistics\">new cases\u003c/a> of prostate cancer diagnosed this year. And about 2.5 million men currently have the disease.\u003c/p>\n\u003cp>The findings fit with a larger body of evidence pointing towards multiple health benefits of reducing consumption of refined carbohydrates and replacing foods high in saturated fats with plant-based sources of fat, including oils, nuts and avocados.\u003c/p>\n\u003cp>We asked outside experts who were not involved in the study to comment on the findings.\u003c/p>\n\u003cp>\"These data in cancer patients, specifically men with prostate cancer, echo what we have seen in healthy individuals,\" wrote\u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\"> Dr. Lawrence Appel\u003c/a> of Johns Hopkins University in an email. \"Vegetable fat (mostly oils) appear to be beneficial.\"\u003c/p>\n\u003cp>And this year, we've seen some of the most convincing \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=abstract\">evidence\u003c/a> that following a Mediterranean diet, rich in fish, vegetables, beans and fruits — as well as olive oil and nuts — can significantly cut the risk of cardiovascular events, such as strokes, among at-risk individuals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_63226\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\" alt=\"In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: Muffet/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-63226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: \u003ca href=\"http://www.flickr.com/photos/calliope/6251277/\">Muffet/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101004/joe-palca\">Joe Palca\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats\">The Salt at NPR Food\u003c/a> (6/8/13)\u003c/p>\n\u003cp>Here's another reason to eat asparagus, in case you were looking for one.\u003c/p>\n\u003cp>Researchers at the \u003ca href=\"http://www.eiyo.ac.jp/english/e_index.html\">Kagawa Nutrition University\u003c/a> in Japan fed a diet consisting of 5 percent asparagus to rats with high blood pressure. As they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23647085\">report\u003c/a> in the \u003ca href=\"http://pubs.acs.org/journal/jafcau\">Journal of Agricultural and Food Chemistry\u003c/a>, published online on May 30, after 10 weeks, the rats on the asparagus diet had lower blood pressure than the ones fed a standard rat diet without asparagus.\u003c/p>\n\u003cp>The rats on the asparagus diet also had less protein in their urine, a sign of a healthier kidney. And they had less activity of ACE, or angiotensin-converting enzyme. \u003ca href=\"http://www.mayoclinic.com/health/ace-inhibitors/HI00060\">Drugs\u003c/a> that reduce the activity of ACE are used to treat hypertension in humans.\u003c/p>\n\u003cp>The Japanese researchers think a compound found in asparagus called 2\"-hydroxynicotianamine is responsible for inhibiting ACE activity in the rats. There's not a lot of literature on hydroxynicotianamine. It seems to be found in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21897039\">buckwheat sprouts\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19090759\">buckwheat leaves\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16458941\">buckwheat\u003c/a>, where it also seems to be an ACE inhibitor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, it's far too soon to known whether 2\"-hydroxynicotianamine has a similar effect on humans. But if it does, perhaps this could open new vistas in the treatment of hypertension. In fact, for the treatment of high blood pressure, this could be the dawning of the age of asparagus.\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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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