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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cfigure id=\"attachment_63016\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\" alt=\"Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\" width=\"250\" class=\"size-full wp-image-63016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>So, here's the scenario: You're feeling a little blue, then you watch an emotional movie and dig into a bowl of ice cream.\u003c/p>\n\u003cp>Are you aware of how fattening your comfort food is? Likely not. Especially in the moment.\u003c/p>\n\u003cp>A new \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0065006\">study\u003c/a> finds that temporary, strong emotions, like the sadness we experience from a weepy movie, can significantly decrease our ability to taste — or perceive — the amount of fat we're eating.\u003c/p>\n\u003cp>\"Strong emotions can confuse our fragile sense of taste perception,\" \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychologist at the University of California, San Francisco, told The Salt by email. She was not involved in this study, but her research looks at how stress influences us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Stress signals danger and should make us detect [tastes like] bitter more strongly,\" Epel says. And this is exactly what happened in the study.\u003c/p>\n\u003cp>Participants in the study experienced a stronger sensitivity to bitter, sweet and sour tastes after watching emotional videos with storylines that were both happy and sad. In fact, their sensitivities to these tastes were heightened by about 15 percent.\u003c/p>\n\u003cp>But, at the same time, participants' ability to distinguish levels of fat \"got much worse,\" according to researcher \u003ca href=\"http://nutrition.rutgers.edu/faculty/breslin.html\">Paul Breslin\u003c/a> of the Department of Nutritional Sciences at Rutgers University, who co-authored the study.\u003c/p>\n\u003cp>\"It was a surprise,\" Breslin says, that perceptions of fat moved in the opposite direction.\u003c/p>\n\u003cp>It turns out, Breslin says, that his findings fit with a body of evidence that suggests that people who are mildly depressed and who have elevated body weight may have lower sensitivity to fat.\u003c/p>\n\u003cp>So, it's possible that if \"they don't know the fat is there, and eat it, they may be inadvertently eating more fat,\" says Breslin. \"That's sort of the concern here.\"\u003c/p>\n\u003cp>The research was carried out in Germany at the University of Wurzburg. Lead author \u003ca href=\"http://www.i1.psychologie.uni-wuerzburg.de/en/klin/staff/platte_petra/pd_dr_rer_nat_petra_platte/\">Petra Platte\u003c/a>, a psychologist by training, recruited participants to taste samples of a creamy drink that contained varying levels of fat.\u003c/p>\n\u003cp>At the start of the study, the participants were all feeling a little blue or anxious. Researchers were able to assess the emotional status of the participants by having them complete a 21-question survey, called the \u003ca href=\"http://en.wikipedia.org/wiki/Beck_Depression_Inventory\">Beck Depression Inventory\u003c/a>.\u003c/p>\n\u003cp>Then, the participants were asked to watch video clips. There was a feel-good, happy video of a man bringing flowers to a woman. There was also a sad clip in which a son watches his father die. Both of the videos were designed to elicit an emotional response.\u003c/p>\n\u003cp>In addition, there was a third video — a boring, unemotional workplace training clip. The participants who watched this unemotional clip did not lose the ability to gauge levels of fat.\u003c/p>\n\u003cp>So, it seems to be that it's an emotional reaction, when folks are \u003cem>already\u003c/em> a little blue, that causes people to lose the ability to tell high fat from low. The study is published in the journal \u003ca href=\"http://www.plosone.org/\">PLOS One\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>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cfigure id=\"attachment_63016\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\" alt=\"Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\" width=\"250\" class=\"size-full wp-image-63016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>So, here's the scenario: You're feeling a little blue, then you watch an emotional movie and dig into a bowl of ice cream.\u003c/p>\n\u003cp>Are you aware of how fattening your comfort food is? Likely not. Especially in the moment.\u003c/p>\n\u003cp>A new \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0065006\">study\u003c/a> finds that temporary, strong emotions, like the sadness we experience from a weepy movie, can significantly decrease our ability to taste — or perceive — the amount of fat we're eating.\u003c/p>\n\u003cp>\"Strong emotions can confuse our fragile sense of taste perception,\" \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychologist at the University of California, San Francisco, told The Salt by email. She was not involved in this study, but her research looks at how stress influences us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Stress signals danger and should make us detect [tastes like] bitter more strongly,\" Epel says. And this is exactly what happened in the study.\u003c/p>\n\u003cp>Participants in the study experienced a stronger sensitivity to bitter, sweet and sour tastes after watching emotional videos with storylines that were both happy and sad. In fact, their sensitivities to these tastes were heightened by about 15 percent.\u003c/p>\n\u003cp>But, at the same time, participants' ability to distinguish levels of fat \"got much worse,\" according to researcher \u003ca href=\"http://nutrition.rutgers.edu/faculty/breslin.html\">Paul Breslin\u003c/a> of the Department of Nutritional Sciences at Rutgers University, who co-authored the study.\u003c/p>\n\u003cp>\"It was a surprise,\" Breslin says, that perceptions of fat moved in the opposite direction.\u003c/p>\n\u003cp>It turns out, Breslin says, that his findings fit with a body of evidence that suggests that people who are mildly depressed and who have elevated body weight may have lower sensitivity to fat.\u003c/p>\n\u003cp>So, it's possible that if \"they don't know the fat is there, and eat it, they may be inadvertently eating more fat,\" says Breslin. \"That's sort of the concern here.\"\u003c/p>\n\u003cp>The research was carried out in Germany at the University of Wurzburg. Lead author \u003ca href=\"http://www.i1.psychologie.uni-wuerzburg.de/en/klin/staff/platte_petra/pd_dr_rer_nat_petra_platte/\">Petra Platte\u003c/a>, a psychologist by training, recruited participants to taste samples of a creamy drink that contained varying levels of fat.\u003c/p>\n\u003cp>At the start of the study, the participants were all feeling a little blue or anxious. Researchers were able to assess the emotional status of the participants by having them complete a 21-question survey, called the \u003ca href=\"http://en.wikipedia.org/wiki/Beck_Depression_Inventory\">Beck Depression Inventory\u003c/a>.\u003c/p>\n\u003cp>Then, the participants were asked to watch video clips. There was a feel-good, happy video of a man bringing flowers to a woman. There was also a sad clip in which a son watches his father die. Both of the videos were designed to elicit an emotional response.\u003c/p>\n\u003cp>In addition, there was a third video — a boring, unemotional workplace training clip. The participants who watched this unemotional clip did not lose the ability to gauge levels of fat.\u003c/p>\n\u003cp>So, it seems to be that it's an emotional reaction, when folks are \u003cem>already\u003c/em> a little blue, that causes people to lose the ability to tell high fat from low. The study is published in the journal \u003ca href=\"http://www.plosone.org/\">PLOS One\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Keeping Hepatitis A Out Of Frozen Berries Starts At The Farm",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706460/keeping-hepatitis-a-out-of-frozen-berries-starts-at-the-farm\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cfigure id=\"attachment_62942\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries-290x217.jpg\" alt=\"Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">news\u003c/a> from the Centers for Disease Control and Prevention that at least 49 people in seven states have gotten hepatitis A from eating organic frozen berries has given our smoothie-making some pause.\u003c/p>\n\u003cp>Frozen berries are full of health-promoting compounds; plus, they're convenient and delicious. So we wondered: Is there a way to keep all those positives, and hold the virus? We checked with food safety experts to find out.\u003c/p>\n\u003cp>It turns out that hepatitis A in frozen berries is not a new problem — though most recorded outbreaks have been small. Way back in the 1980s people got the same virus from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235287/\">frozen raspberries\u003c/a> used to make mousse in Scotland. A 2003 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870016/\">outbreak\u003c/a> in New Zealand was traced to a single blueberry farm. Finland banned serving uncooked berries in institutional settings after multiple outbreaks in the late 1990s.\u003c/p>\n\u003cp>Canada also has a hepatitis A outbreak caused by frozen berries. One last year in British Columbia came from a frozen berry blend with pomegranate seeds from Egypt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pomegranate seeds are also in the berry blend fingered in the new outbreak. According to the label, the berries were a cosmopolitan bunch — from the U.S., Argentina, Chile and Turkey. The manufacturer, Townsend Farms Inc. of Fairview, Ore., issued a \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm355166.htm\">recall notice\u003c/a> yesterday.The berries were sold through Costco and Harris Teeter stores.\u003c/p>\n\u003cp>Hepatitis A, which can cause \u003ca href=\"http://www.cdc.gov/hepatitis/ChooseA.htm\">jaundice and liver damage\u003c/a>, spreads through contact with infected person's feces. The berries almost certainly became tainted because someone picking or processing berries had hepatitis A and wasn't diligent about handwashing or wearing gloves after going to the bathroom.\u003c/p>\n\u003cp>Growers and processors should be \u003ca href=\"http://www.handwashingforlife.com/resources/integrated-solutions/operate/employee-screening-hep\">screening workers\u003c/a> for symptoms of hepatitis A, says \u003ca href=\"http://www.fsnhp.msstate.edu/faculty/detail.php?faculty=js\">Juan Silva\u003c/a>, a professor of food technology at Mississippi State University. He says they also should be requiring good hygiene either through hand-washing or wearing gloves.\u003c/p>\n\u003cp>\"You need constant training and awareness for supervisors and employees that they can cause this kind of problem,\" Silva says. \"Try to make them realize that they are responsible for the safety of people who eat the food.\"\u003c/p>\n\u003cp>Cooking or pasteurizing food is one of the only reliable ways to kill the hepatitis A virus, Silva says. So you'll probably be safe if you're planning to make pie or cobbler.\u003c/p>\n\u003cp>But antimicrobial rinses \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=14540742\">haven't proven\u003c/a> to kill enough germs on fresh fruit to be worth their while. Irradiation kills bacteria, but it's much harder to zap viruses, so that's not a sure bet, either. And \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">freezing food \u003c/a>doesn't kill the germs, alas. That's how scientists keep the bacteria they study frisky.\u003c/p>\n\u003cp>\"There's no post-harvest intervention as of now that's capable of eliminating the virus,\" Silva told The Salt. \"That's why prevention is key.\"\u003c/p>\n\u003cp>So what's a smoothie lover to do?\u003c/p>\n\u003cp>Outbreaks in fruit are rare enough that people aren't taking that big a risk, Silva says. \"For the most part this type of fruit and vegetable products are safe.\"\u003c/p>\n\u003cp>There's a vaccine for hepatitis A, which is also used to treat people within two weeks of exposure in an outbreak. Children are usually routinely vaccinated at age 1. No one's suggesting getting vaccinated just to make smoothies, but as more and more people gain protection from the vaccine, outbreaks like these will pose less of a risk. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706460/keeping-hepatitis-a-out-of-frozen-berries-starts-at-the-farm\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cfigure id=\"attachment_62942\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries-290x217.jpg\" alt=\"Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">news\u003c/a> from the Centers for Disease Control and Prevention that at least 49 people in seven states have gotten hepatitis A from eating organic frozen berries has given our smoothie-making some pause.\u003c/p>\n\u003cp>Frozen berries are full of health-promoting compounds; plus, they're convenient and delicious. So we wondered: Is there a way to keep all those positives, and hold the virus? We checked with food safety experts to find out.\u003c/p>\n\u003cp>It turns out that hepatitis A in frozen berries is not a new problem — though most recorded outbreaks have been small. Way back in the 1980s people got the same virus from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235287/\">frozen raspberries\u003c/a> used to make mousse in Scotland. A 2003 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870016/\">outbreak\u003c/a> in New Zealand was traced to a single blueberry farm. Finland banned serving uncooked berries in institutional settings after multiple outbreaks in the late 1990s.\u003c/p>\n\u003cp>Canada also has a hepatitis A outbreak caused by frozen berries. One last year in British Columbia came from a frozen berry blend with pomegranate seeds from Egypt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pomegranate seeds are also in the berry blend fingered in the new outbreak. According to the label, the berries were a cosmopolitan bunch — from the U.S., Argentina, Chile and Turkey. The manufacturer, Townsend Farms Inc. of Fairview, Ore., issued a \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm355166.htm\">recall notice\u003c/a> yesterday.The berries were sold through Costco and Harris Teeter stores.\u003c/p>\n\u003cp>Hepatitis A, which can cause \u003ca href=\"http://www.cdc.gov/hepatitis/ChooseA.htm\">jaundice and liver damage\u003c/a>, spreads through contact with infected person's feces. The berries almost certainly became tainted because someone picking or processing berries had hepatitis A and wasn't diligent about handwashing or wearing gloves after going to the bathroom.\u003c/p>\n\u003cp>Growers and processors should be \u003ca href=\"http://www.handwashingforlife.com/resources/integrated-solutions/operate/employee-screening-hep\">screening workers\u003c/a> for symptoms of hepatitis A, says \u003ca href=\"http://www.fsnhp.msstate.edu/faculty/detail.php?faculty=js\">Juan Silva\u003c/a>, a professor of food technology at Mississippi State University. He says they also should be requiring good hygiene either through hand-washing or wearing gloves.\u003c/p>\n\u003cp>\"You need constant training and awareness for supervisors and employees that they can cause this kind of problem,\" Silva says. \"Try to make them realize that they are responsible for the safety of people who eat the food.\"\u003c/p>\n\u003cp>Cooking or pasteurizing food is one of the only reliable ways to kill the hepatitis A virus, Silva says. So you'll probably be safe if you're planning to make pie or cobbler.\u003c/p>\n\u003cp>But antimicrobial rinses \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=14540742\">haven't proven\u003c/a> to kill enough germs on fresh fruit to be worth their while. Irradiation kills bacteria, but it's much harder to zap viruses, so that's not a sure bet, either. And \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">freezing food \u003c/a>doesn't kill the germs, alas. That's how scientists keep the bacteria they study frisky.\u003c/p>\n\u003cp>\"There's no post-harvest intervention as of now that's capable of eliminating the virus,\" Silva told The Salt. \"That's why prevention is key.\"\u003c/p>\n\u003cp>So what's a smoothie lover to do?\u003c/p>\n\u003cp>Outbreaks in fruit are rare enough that people aren't taking that big a risk, Silva says. \"For the most part this type of fruit and vegetable products are safe.\"\u003c/p>\n\u003cp>There's a vaccine for hepatitis A, which is also used to treat people within two weeks of exposure in an outbreak. Children are usually routinely vaccinated at age 1. No one's suggesting getting vaccinated just to make smoothies, but as more and more people gain protection from the vaccine, outbreaks like these will pose less of a risk. \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 Going Vegetarian Help You Live Longer? Maybe",
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"content": "\u003cfigure id=\"attachment_62861\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/peta.jpg\" alt=\"PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-62861\">\u003cfigcaption class=\"wp-caption-text\">PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188647377/can-going-vegetarian-help-you-live-longer-maybe\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>If you're looking for the definitive study that might convince meat lovers to become vegetarians, this may not be it.\u003c/p>\n\u003cp>New \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691919\">research\u003c/a> published in \u003ca href=\"JAMA%20Internal%20Medicine\">JAMA Internal Medicine\u003c/a> finds that vegetarian diets are linked to a slightly lower risk of early death — about 12 percent lower over a period of about six years of follow-up. But the link to longevity was more significant in men compared to women.\u003c/p>\n\u003cp>The study is based on a one-time survey of more than 70,000 Seventh-day Adventists, a religion that emphasizes healthy diets and abstaining from alcohol, caffeine and tobacco as part of a godly lifestyle. Not all adherents are vegetarians, but the church considers a meatless diet to be the ideal.\u003c/p>\n\u003cp>The participants filled out a questionnaire so that researchers could determine whether they were meat-eaters, semi-vegetarian, fish-eating vegetarians, lacto-ovo vegetarian (consuming meat or fish rarely, and eating eggs/dairy sometimes), or vegans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that men who were eating vegetarian diets were less likely to die from heart disease and other heart conditions. In women, there were no significant reductions in death from cardiovascular disease.\u003c/p>\n\u003cp>Now, many of us are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155837575/why-theres-less-red-meat-served-on-many-american-plates\">eating less meat\u003c/a> these days due to environmental, health and animal welfare concerns. And as a Portuguese toddler reminded us in a \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/01/187801178/the-case-for-vegetarianism-delivered-by-a-toddler\">video that recently went viral,\u003c/a> the sheer ick-factor of realizing that meat comes from a dead animal can play a role, too.\u003c/p>\n\u003cp>But if a person's motivation is only linked to health benefits, you might ask whether this study nails down a cause-and-effect relationship between skipping meat and living longer.\u003c/p>\n\u003cp>The answer: Absolutely not. As is typical of nutrition studies, this research points to an association.\u003c/p>\n\u003cp>And it's important to point out, as the authors note, that the participants following vegetarian diets also tended to be more highly educated, to drink less alcohol, to smoke less and exercise more compared to the participants who regularly consumed meat.\u003c/p>\n\u003cp>Another limitation is that people's dietary patterns tend to change over time. And since this study relied on a single measurement (asking participants just once about their dietary patterns), the study doesn't capture any changes over time.\u003c/p>\n\u003cp>An accompanying \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691926\">commentary \u003c/a>published by the journal concludes that while the researchers used state-of-the-art approaches to try to tease apart the effects of diet from all the other lifestyle factors that may play a role in longevity, it's tough to do this.\u003c/p>\n\u003cp>Prior attempts to examine the relationship between mortality and vegetarian diets have led to mixed results. A large European \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19297458\">study\u003c/a> found no longevity benefit for British people following vegetarian diets. But a prior \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/2743251\">study\u003c/a> of Seventh-day Adventists in California did point to increased longevity.\u003c/p>\n\u003cp>As for the new study, it \"provides additional evidence that vegetarian diets are associated with improved health outcomes, including all-cause mortality,\" writes \u003ca href=\"http://dgim.ucsf.edu/about/baron.html\">Dr. Robert Baron\u003c/a>, who authored the commentary that appeared in the journal alongside the research.\u003c/p>\n\u003cp>But Baron — a self-described ovo-lacto vegetarian — also makes the case that meat (and other animal products) are just one component of a person's overall pattern of eating.\u003c/p>\n\u003cp>Other factors, he notes — such as how much sugar, salt and refined grains we consume — are also an important part of evaluating the healthfulness of our diets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/researchprogramsfunding/epidemiology-cancerpreventionstudies/ourstaff/marjorie-l-mccullough\">Marji McCullough\u003c/a> of the American Cancer Society told us in an email that these findings fit with previous research that points to the \"health benefits of a diet low in red and processed meats.\" However, she notes, \"it's possible that the people who don't eat meat have other health-conscious behaviors that contribute to the findings.\"\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_62861\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/peta.jpg\" alt=\"PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-62861\">\u003cfigcaption class=\"wp-caption-text\">PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188647377/can-going-vegetarian-help-you-live-longer-maybe\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>If you're looking for the definitive study that might convince meat lovers to become vegetarians, this may not be it.\u003c/p>\n\u003cp>New \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691919\">research\u003c/a> published in \u003ca href=\"JAMA%20Internal%20Medicine\">JAMA Internal Medicine\u003c/a> finds that vegetarian diets are linked to a slightly lower risk of early death — about 12 percent lower over a period of about six years of follow-up. But the link to longevity was more significant in men compared to women.\u003c/p>\n\u003cp>The study is based on a one-time survey of more than 70,000 Seventh-day Adventists, a religion that emphasizes healthy diets and abstaining from alcohol, caffeine and tobacco as part of a godly lifestyle. Not all adherents are vegetarians, but the church considers a meatless diet to be the ideal.\u003c/p>\n\u003cp>The participants filled out a questionnaire so that researchers could determine whether they were meat-eaters, semi-vegetarian, fish-eating vegetarians, lacto-ovo vegetarian (consuming meat or fish rarely, and eating eggs/dairy sometimes), or vegans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that men who were eating vegetarian diets were less likely to die from heart disease and other heart conditions. In women, there were no significant reductions in death from cardiovascular disease.\u003c/p>\n\u003cp>Now, many of us are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155837575/why-theres-less-red-meat-served-on-many-american-plates\">eating less meat\u003c/a> these days due to environmental, health and animal welfare concerns. And as a Portuguese toddler reminded us in a \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/01/187801178/the-case-for-vegetarianism-delivered-by-a-toddler\">video that recently went viral,\u003c/a> the sheer ick-factor of realizing that meat comes from a dead animal can play a role, too.\u003c/p>\n\u003cp>But if a person's motivation is only linked to health benefits, you might ask whether this study nails down a cause-and-effect relationship between skipping meat and living longer.\u003c/p>\n\u003cp>The answer: Absolutely not. As is typical of nutrition studies, this research points to an association.\u003c/p>\n\u003cp>And it's important to point out, as the authors note, that the participants following vegetarian diets also tended to be more highly educated, to drink less alcohol, to smoke less and exercise more compared to the participants who regularly consumed meat.\u003c/p>\n\u003cp>Another limitation is that people's dietary patterns tend to change over time. And since this study relied on a single measurement (asking participants just once about their dietary patterns), the study doesn't capture any changes over time.\u003c/p>\n\u003cp>An accompanying \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691926\">commentary \u003c/a>published by the journal concludes that while the researchers used state-of-the-art approaches to try to tease apart the effects of diet from all the other lifestyle factors that may play a role in longevity, it's tough to do this.\u003c/p>\n\u003cp>Prior attempts to examine the relationship between mortality and vegetarian diets have led to mixed results. A large European \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19297458\">study\u003c/a> found no longevity benefit for British people following vegetarian diets. But a prior \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/2743251\">study\u003c/a> of Seventh-day Adventists in California did point to increased longevity.\u003c/p>\n\u003cp>As for the new study, it \"provides additional evidence that vegetarian diets are associated with improved health outcomes, including all-cause mortality,\" writes \u003ca href=\"http://dgim.ucsf.edu/about/baron.html\">Dr. Robert Baron\u003c/a>, who authored the commentary that appeared in the journal alongside the research.\u003c/p>\n\u003cp>But Baron — a self-described ovo-lacto vegetarian — also makes the case that meat (and other animal products) are just one component of a person's overall pattern of eating.\u003c/p>\n\u003cp>Other factors, he notes — such as how much sugar, salt and refined grains we consume — are also an important part of evaluating the healthfulness of our diets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/researchprogramsfunding/epidemiology-cancerpreventionstudies/ourstaff/marjorie-l-mccullough\">Marji McCullough\u003c/a> of the American Cancer Society told us in an email that these findings fit with previous research that points to the \"health benefits of a diet low in red and processed meats.\" However, she notes, \"it's possible that the people who don't eat meat have other health-conscious behaviors that contribute to the findings.\"\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": "Michigan Tracks Cattle From Birth To Plate",
"title": "Michigan Tracks Cattle From Birth To Plate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62766\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5596_wide-30d8092442ac7e8b611e85dacfe6920a02f59504-s40.jpg\" alt=\"Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\" width=\"640\" height=\"359\" class=\"size-full wp-image-62766\">\u003cfigcaption class=\"wp-caption-text\">Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. 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/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130531_me_17.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/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>When you pick up a cut of beef at the store, would you like to know that animal's life history? The technology to do this does exist — at least in Michigan, where the state requires all cattle to carry electronic ear tags. It's the only state that requires such tags.\u003c/p>\n\u003cp>Michigan's cattle-tracking system was forced on farmers because of a crisis. Fifteen years ago, cattle in part of the state started catching tuberculosis from wild deer.\u003c/p>\n\u003cp>Whenever a steer was discovered with the disease, health officials swooped in to find out what other farms the animal had passed through, what other cattle it had met along the way, because those animals might also be carrying the disease. It was a mad scramble through farmers' records.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Steve Halstead, Michigan's state veterinarian, says those papers sometimes were a mess.\u003c/p>\n\u003cp>\"Farmers are busy,\" Halstead says. \"They move animals every day. They know what they're doing, but they don't always write it down.\"\u003c/p>\n\u003cp>The confusion cost Michigan farmers real money. Until they could prove that their cattle hadn't been exposed to TB, they were banned from out-of-state markets.\u003c/p>\n\u003cp>So three years ago, the state of Michigan ordered cattle farmers to put special electronic tags on their animals.\u003c/p>\n\u003cp>Today, whenever a steer or cow leaves a farm in Michigan, or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location.\u003c/p>\n\u003cp>If an animal is discovered to be sick, \"we can track that animal all the way back, through every herd that it's been in, through any sale yard it's been through, back to the farm of origin,\" Halstead says.\u003c/p>\n\u003cp>Michigan adopted this system despite some opposition from farmers in 2007.\u003c/p>\n\u003cp>Around the same time, the U.S. Department of Agriculture proposed a national system just like this. The USDA said it would help control not just tuberculosis but also more frightening diseases, like foot-and-mouth or mad cow disease.\u003c/p>\n\u003cp>But ranchers like Debbie Davis in south-central Texas fought it off, calling it expensive and unnecessary.\u003c/p>\n\u003cp>\"We felt like it was an invasion of privacy,\" she says. \"It was a way for the government to monitor the number of animals we owned, watch our business practices, monitor our movements, and being independent Texans, we weren't interested in that.\"\u003c/p>\n\u003cp>The USDA dropped the requirement for electronic ID tags nationwide.\u003c/p>\n\u003cp>Now, though, some farmers are thinking those ID tags might have a good side. Maybe an animal that has been tracked its whole life will be worth more when it's sold.\u003c/p>\n\u003cfigure id=\"attachment_62767\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5611-53bb86ec29c6b401c4ccce9734ce2be6db8ee035-s3.jpg\" alt=\"Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\" width=\"250\" class=\"size-full wp-image-62767\">\u003cfigcaption class=\"wp-caption-text\">Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's a large number of people that would like to know where their food comes from, just understand that better,\" says Daniel Buskirk, an expert on the beef industry at Michigan State University.\u003c/p>\n\u003cp>He's using the university's own herd of cattle to experiment with ways to track those animals and then make information about them available to shoppers in the store.\u003c/p>\n\u003cp>\"This is one way that we can hopefully kind of connect the story of how this food is being produced with the consumers who are consuming it,\" Buskirk says.\u003c/p>\n\u003cp>Last year, when 72 of the university's steers went to the slaughterhouse, Buskirk set up a system that transferred the identity of each animal from its electronic ID tag to a new set of tags — little square bar codes.\u003c/p>\n\u003cp>Those bar codes were pinned to the carcass. And as butchers went to work on it, cutting it into smaller pieces, they used a little handheld device to scan that first bar code and print new ones for each new cut of meat. In this case, the meat just went to the university's food service, not a grocery store.\u003c/p>\n\u003cp>But the same system eventually could produce a label that would go on a package of meat in the store. \"Then if you have a smartphone,\" Buskirk says, \"I can scan that two-dimensional bar code, and it will give information about the origin of that beef.\"\u003c/p>\n\u003cp>In the case of the meat that went to Michigan's food service, it showed an aerial picture of the farm. But in theory, the label could link to any information at all. It could tell consumers \"what goes on at the farm, how the animals might be cared for, how they might be fed,\" Buskirk says.\u003c/p>\n\u003cp>It depends on what consumers actually want to know about the meat they buy, and what the meat producers are willing to reveal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Would you like to know the life history of that steak before you eat it? Technology exists to give you that information, at least in Michigan, where the state government requires all cattle to carry an electronic tag for tracking purposes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62766\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5596_wide-30d8092442ac7e8b611e85dacfe6920a02f59504-s40.jpg\" alt=\"Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\" width=\"640\" height=\"359\" class=\"size-full wp-image-62766\">\u003cfigcaption class=\"wp-caption-text\">Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. 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/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>When you pick up a cut of beef at the store, would you like to know that animal's life history? The technology to do this does exist — at least in Michigan, where the state requires all cattle to carry electronic ear tags. It's the only state that requires such tags.\u003c/p>\n\u003cp>Michigan's cattle-tracking system was forced on farmers because of a crisis. Fifteen years ago, cattle in part of the state started catching tuberculosis from wild deer.\u003c/p>\n\u003cp>Whenever a steer was discovered with the disease, health officials swooped in to find out what other farms the animal had passed through, what other cattle it had met along the way, because those animals might also be carrying the disease. It was a mad scramble through farmers' records.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Steve Halstead, Michigan's state veterinarian, says those papers sometimes were a mess.\u003c/p>\n\u003cp>\"Farmers are busy,\" Halstead says. \"They move animals every day. They know what they're doing, but they don't always write it down.\"\u003c/p>\n\u003cp>The confusion cost Michigan farmers real money. Until they could prove that their cattle hadn't been exposed to TB, they were banned from out-of-state markets.\u003c/p>\n\u003cp>So three years ago, the state of Michigan ordered cattle farmers to put special electronic tags on their animals.\u003c/p>\n\u003cp>Today, whenever a steer or cow leaves a farm in Michigan, or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location.\u003c/p>\n\u003cp>If an animal is discovered to be sick, \"we can track that animal all the way back, through every herd that it's been in, through any sale yard it's been through, back to the farm of origin,\" Halstead says.\u003c/p>\n\u003cp>Michigan adopted this system despite some opposition from farmers in 2007.\u003c/p>\n\u003cp>Around the same time, the U.S. Department of Agriculture proposed a national system just like this. The USDA said it would help control not just tuberculosis but also more frightening diseases, like foot-and-mouth or mad cow disease.\u003c/p>\n\u003cp>But ranchers like Debbie Davis in south-central Texas fought it off, calling it expensive and unnecessary.\u003c/p>\n\u003cp>\"We felt like it was an invasion of privacy,\" she says. \"It was a way for the government to monitor the number of animals we owned, watch our business practices, monitor our movements, and being independent Texans, we weren't interested in that.\"\u003c/p>\n\u003cp>The USDA dropped the requirement for electronic ID tags nationwide.\u003c/p>\n\u003cp>Now, though, some farmers are thinking those ID tags might have a good side. Maybe an animal that has been tracked its whole life will be worth more when it's sold.\u003c/p>\n\u003cfigure id=\"attachment_62767\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5611-53bb86ec29c6b401c4ccce9734ce2be6db8ee035-s3.jpg\" alt=\"Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\" width=\"250\" class=\"size-full wp-image-62767\">\u003cfigcaption class=\"wp-caption-text\">Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's a large number of people that would like to know where their food comes from, just understand that better,\" says Daniel Buskirk, an expert on the beef industry at Michigan State University.\u003c/p>\n\u003cp>He's using the university's own herd of cattle to experiment with ways to track those animals and then make information about them available to shoppers in the store.\u003c/p>\n\u003cp>\"This is one way that we can hopefully kind of connect the story of how this food is being produced with the consumers who are consuming it,\" Buskirk says.\u003c/p>\n\u003cp>Last year, when 72 of the university's steers went to the slaughterhouse, Buskirk set up a system that transferred the identity of each animal from its electronic ID tag to a new set of tags — little square bar codes.\u003c/p>\n\u003cp>Those bar codes were pinned to the carcass. And as butchers went to work on it, cutting it into smaller pieces, they used a little handheld device to scan that first bar code and print new ones for each new cut of meat. In this case, the meat just went to the university's food service, not a grocery store.\u003c/p>\n\u003cp>But the same system eventually could produce a label that would go on a package of meat in the store. \"Then if you have a smartphone,\" Buskirk says, \"I can scan that two-dimensional bar code, and it will give information about the origin of that beef.\"\u003c/p>\n\u003cp>In the case of the meat that went to Michigan's food service, it showed an aerial picture of the farm. But in theory, the label could link to any information at all. It could tell consumers \"what goes on at the farm, how the animals might be cared for, how they might be fed,\" Buskirk says.\u003c/p>\n\u003cp>It depends on what consumers actually want to know about the meat they buy, and what the meat producers are willing to reveal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
"title": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
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"content": "\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pot Brownies Should Be Childproofed, Doctors Say",
"title": "Pot Brownies Should Be Childproofed, Doctors Say",
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"content": "\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Unlike drugs that come in bottles, pot cookies and other marijuana edibles don't come in child-resistant packaging. But in Colorado, which legalized medical marijuana in 2000, doctors say they should, since kids are unintentionally ingesting adults' doped-up treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body",
"title": "Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184797227/can-a-piece-of-hair-reveal-how-much-coke-or-pepsi-you-drink\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62280\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker-224x290.jpg\" alt=\"Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs? Photo: iStockphoto.com\" width=\"224\" height=\"290\" class=\"size-medium wp-image-62280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>One way to know how much soda people drink is to ask them.\u003c/p>\n\u003cp>The problem? We tend to underestimate, lie or forget what we've consumed.\u003c/p>\n\u003cp>And this is a challenge for researchers who study the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">links between sugar-sweetened beverages and obesity\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://asn-cdn-remembers.s3.amazonaws.com/e4c90e952b8f2646b5b58555619ecd1a.pdf\">study\u003c/a> published in the \u003cem>Journal of Nutrition\u003c/em> explains a technique that could help researchers get a good measurement of sugary beverage consumption — by analyzing a piece of hair or a blood sample.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher Diane O'Brien of the University of Alaska and her colleagues have used carbon \u003ca href=\"http://en.wikipedia.org/wiki/Isotope_analysis\">isotope analysis\u003c/a> to develop their measuring tool. \"We're isolating the [carbon] isotope ratio in a specific molecule,\" explains O'Brien. The molecule is an amino acid called alanine, which captures carbon from sugars.\u003c/p>\n\u003cp>It turns out that when you consume sweetened soda, slightly more of a particular kind of carbon called C-13 gets trapped in alanine and incorporated into proteins. And proteins hang around in the body much longer than sugar does. So the scientists say they can sample proteins to look for extra amounts of C-13 in alanine. People with a lot of C-13 are likely to be people who have consumed a lot of corn syrup and cane sugar.\u003c/p>\n\u003cp>Using this technique, O'Brien says, you can capture a longer-term picture of sugar consumption compared with urine samples — which only reveal how much sugar a person has consumed in the past day or so.\u003c/p>\n\u003cp>Carbon isotope analysis has helped scientists piece together ancient dietary patterns, explains \u003ca href=\"http://www.nutrisci.wisc.edu/FACULTYPAGES/f_schoeller.html\">Dale Schoeller\u003c/a> of the University of Wisconsin, Madison, in a commentary about the study: \"The use of stable isotope signatures has even provided information about the diet of Otzi [aka The Iceman],the 5,000-year-old natural mummy found in the Alps in 1991.\"\u003c/p>\n\u003cp>And he writes that he thinks the technique will be helpful for researchers studying the obesity epidemic.\u003c/p>\n\u003cp>\"This should be a major step toward resolving the controversy over the role of\u003cbr>caloric sweetener intake in the development of obesity,\" writes Schoeller.\u003c/p>\n\u003cp>Not everyone is convinced.\u003c/p>\n\u003cp>\"This is an interesting, but preliminary, finding,\" says \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a> of Boston Children's Hospital and director of the New Balance Foundation Obesity Prevention Center, in an email to The Salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=704278929\">Barry Popkin\u003c/a> of UNC-Chapel Hill, another obesity researcher, sounds the same note: \"This might be useful,\" Popkin writes in an email. But the big drawback, he says, is that such testing is expensive to carry out.\u003c/p>\n\u003cp>Still, as the mom of a teenage son who has been spotted more than once sneaking off on his bike to the corner store for a big old soft drink in the afternoon, it would be nifty to perform the \u003cem>r-u-drinking-soda\u003c/em>? test.\u003c/p>\n\u003cp>So can O'Brien help?\u003c/p>\n\u003cp>\"Sure, in theory we could run your son's hair and find out if he's quaffing on the sly,\" O'Brien says.\u003c/p>\n\u003cp>Or maybe I should just check the bottles in the recycle bin. ('Fess up, Luke, I'm on to you!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184797227/can-a-piece-of-hair-reveal-how-much-coke-or-pepsi-you-drink\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62280\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker-224x290.jpg\" alt=\"Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs? Photo: iStockphoto.com\" width=\"224\" height=\"290\" class=\"size-medium wp-image-62280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>One way to know how much soda people drink is to ask them.\u003c/p>\n\u003cp>The problem? We tend to underestimate, lie or forget what we've consumed.\u003c/p>\n\u003cp>And this is a challenge for researchers who study the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">links between sugar-sweetened beverages and obesity\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://asn-cdn-remembers.s3.amazonaws.com/e4c90e952b8f2646b5b58555619ecd1a.pdf\">study\u003c/a> published in the \u003cem>Journal of Nutrition\u003c/em> explains a technique that could help researchers get a good measurement of sugary beverage consumption — by analyzing a piece of hair or a blood sample.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researcher Diane O'Brien of the University of Alaska and her colleagues have used carbon \u003ca href=\"http://en.wikipedia.org/wiki/Isotope_analysis\">isotope analysis\u003c/a> to develop their measuring tool. \"We're isolating the [carbon] isotope ratio in a specific molecule,\" explains O'Brien. The molecule is an amino acid called alanine, which captures carbon from sugars.\u003c/p>\n\u003cp>It turns out that when you consume sweetened soda, slightly more of a particular kind of carbon called C-13 gets trapped in alanine and incorporated into proteins. And proteins hang around in the body much longer than sugar does. So the scientists say they can sample proteins to look for extra amounts of C-13 in alanine. People with a lot of C-13 are likely to be people who have consumed a lot of corn syrup and cane sugar.\u003c/p>\n\u003cp>Using this technique, O'Brien says, you can capture a longer-term picture of sugar consumption compared with urine samples — which only reveal how much sugar a person has consumed in the past day or so.\u003c/p>\n\u003cp>Carbon isotope analysis has helped scientists piece together ancient dietary patterns, explains \u003ca href=\"http://www.nutrisci.wisc.edu/FACULTYPAGES/f_schoeller.html\">Dale Schoeller\u003c/a> of the University of Wisconsin, Madison, in a commentary about the study: \"The use of stable isotope signatures has even provided information about the diet of Otzi [aka The Iceman],the 5,000-year-old natural mummy found in the Alps in 1991.\"\u003c/p>\n\u003cp>And he writes that he thinks the technique will be helpful for researchers studying the obesity epidemic.\u003c/p>\n\u003cp>\"This should be a major step toward resolving the controversy over the role of\u003cbr>caloric sweetener intake in the development of obesity,\" writes Schoeller.\u003c/p>\n\u003cp>Not everyone is convinced.\u003c/p>\n\u003cp>\"This is an interesting, but preliminary, finding,\" says \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a> of Boston Children's Hospital and director of the New Balance Foundation Obesity Prevention Center, in an email to The Salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=704278929\">Barry Popkin\u003c/a> of UNC-Chapel Hill, another obesity researcher, sounds the same note: \"This might be useful,\" Popkin writes in an email. But the big drawback, he says, is that such testing is expensive to carry out.\u003c/p>\n\u003cp>Still, as the mom of a teenage son who has been spotted more than once sneaking off on his bike to the corner store for a big old soft drink in the afternoon, it would be nifty to perform the \u003cem>r-u-drinking-soda\u003c/em>? test.\u003c/p>\n\u003cp>So can O'Brien help?\u003c/p>\n\u003cp>\"Sure, in theory we could run your son's hair and find out if he's quaffing on the sly,\" O'Brien says.\u003c/p>\n\u003cp>Or maybe I should just check the bottles in the recycle bin. ('Fess up, Luke, I'm on to you!)\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": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2013/05/20/185521490/adhd-in-childhood-may-feed-obesity-in-adults\">Shots at NPR Health News\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62250\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating-290x217.jpg\" alt=\"Does ADHD affect eating and weight? Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does ADHD affect eating and weight?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Men who were diagnosed with ADHD as children are more likely to be obese in adulthood, according to a new study.\u003c/p>\n\u003cp>The men who had ADHD weighed 19 pounds more at age 41 than otherwise similar men who hadn't had ADHD as boys, the researchers found.\u003c/p>\n\u003cp>\"It makes sense, because they're self-medicating with carbohydrates,\" says Dr. Edward Hallowell, a psychiatrist in Sudbury, Mass., who has ADHD and treats adults with ADHD. \"Carbs do the same thing that stimulant medications do — promote dopamine,\" says Hallowell, who wasn't involved in the latest study. \"So you get the gallon of ice cream at midnight.\"\u003c/p>\n\u003cp>Attention deficit-hyperactivity disorder \u003ca href=\"http://www.npr.org/2013/04/05/176339684/tracking-a-rise-in-adhd-diagnosis\">may affect\u003c/a> up to 11 percent of American children, the majority of them boys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier studies had suggested that adults with \u003ca href=\"http://www.nlm.nih.gov/medlineplus/attentiondeficithyperactivitydisorder.html\">ADHD\u003c/a> may be more likely to gain weight.\u003c/p>\n\u003cp>That research doesn't prove that the ADHD is causing the weight gain. And this new study doesn't prove that, either. But it does provide better evidence for a potential link because it followed the same group of people over time. It looked at a group of 111 boys with ADHD at age 8. Then their weight was assessed at age 41. The men with ADHD were then compared to similar men who didn't have ADHD as children.\u003c/p>\n\u003cp>The men who had had ADHD weighed an average of 213 pounds, and 41 percent of them were obese. By contrast, the men who hadn't had ADHD weighed 194 pounds on average, and 22 percent were obese.\u003c/p>\n\u003cp>The study leaders realized that weight was becoming an an issue for their participants when some who came in for MRI scans were too fat to fit in the machine.\u003c/p>\n\u003cp>\"In most studies you eliminate those people,\" says \u003ca href=\"http://www.med.nyu.edu/biosketch/castef01\">F. Xavier Castellanos\u003c/a>, a psychiatrist at the Child Study Center at NYU Langone Medical Center in New York and a co-author of the study, which was published in the journal \u003cem>Pediatrics\u003c/em>. Instead, the researchers started collecting information on the participants' weight and body mass, or BMI.\u003c/p>\n\u003cp>This study doesn't figure out why boyhood ADHD might be causing weight problems in adulthood. The weight gain could be caused by psychological factors or neurobiology, Castellanos speculates. Differences in the pathways for dopamine, a neurotransmitter in the brain, have been found in both people who are obese and people with ADHD, he says.\u003c/p>\n\u003cp>Or it could be that the impulsiveness typical of ADHD makes it harder for people to say no to food. Children who take stimulant medications like Ritalin typically don't have problems with weight gain because the medications suppress appetite. But eating issues may emerge later.\u003c/p>\n\u003cp>Hallowell says he often sees adult patients with ADHD who struggle with overeating. \"Nutrition should be part of the treatment plan,\" he says.\u003c/p>\n\u003cp>Parents of children with ADHD should take particular care to make sure their children develop lifelong good eating habits, Castellanos says. \"The reality is that ADHD people can be at risk for being swayed by temptation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2013/05/20/185521490/adhd-in-childhood-may-feed-obesity-in-adults\">Shots at NPR Health News\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62250\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating-290x217.jpg\" alt=\"Does ADHD affect eating and weight? Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does ADHD affect eating and weight?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Men who were diagnosed with ADHD as children are more likely to be obese in adulthood, according to a new study.\u003c/p>\n\u003cp>The men who had ADHD weighed 19 pounds more at age 41 than otherwise similar men who hadn't had ADHD as boys, the researchers found.\u003c/p>\n\u003cp>\"It makes sense, because they're self-medicating with carbohydrates,\" says Dr. Edward Hallowell, a psychiatrist in Sudbury, Mass., who has ADHD and treats adults with ADHD. \"Carbs do the same thing that stimulant medications do — promote dopamine,\" says Hallowell, who wasn't involved in the latest study. \"So you get the gallon of ice cream at midnight.\"\u003c/p>\n\u003cp>Attention deficit-hyperactivity disorder \u003ca href=\"http://www.npr.org/2013/04/05/176339684/tracking-a-rise-in-adhd-diagnosis\">may affect\u003c/a> up to 11 percent of American children, the majority of them boys.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier studies had suggested that adults with \u003ca href=\"http://www.nlm.nih.gov/medlineplus/attentiondeficithyperactivitydisorder.html\">ADHD\u003c/a> may be more likely to gain weight.\u003c/p>\n\u003cp>That research doesn't prove that the ADHD is causing the weight gain. And this new study doesn't prove that, either. But it does provide better evidence for a potential link because it followed the same group of people over time. It looked at a group of 111 boys with ADHD at age 8. Then their weight was assessed at age 41. The men with ADHD were then compared to similar men who didn't have ADHD as children.\u003c/p>\n\u003cp>The men who had had ADHD weighed an average of 213 pounds, and 41 percent of them were obese. By contrast, the men who hadn't had ADHD weighed 194 pounds on average, and 22 percent were obese.\u003c/p>\n\u003cp>The study leaders realized that weight was becoming an an issue for their participants when some who came in for MRI scans were too fat to fit in the machine.\u003c/p>\n\u003cp>\"In most studies you eliminate those people,\" says \u003ca href=\"http://www.med.nyu.edu/biosketch/castef01\">F. Xavier Castellanos\u003c/a>, a psychiatrist at the Child Study Center at NYU Langone Medical Center in New York and a co-author of the study, which was published in the journal \u003cem>Pediatrics\u003c/em>. Instead, the researchers started collecting information on the participants' weight and body mass, or BMI.\u003c/p>\n\u003cp>This study doesn't figure out why boyhood ADHD might be causing weight problems in adulthood. The weight gain could be caused by psychological factors or neurobiology, Castellanos speculates. Differences in the pathways for dopamine, a neurotransmitter in the brain, have been found in both people who are obese and people with ADHD, he says.\u003c/p>\n\u003cp>Or it could be that the impulsiveness typical of ADHD makes it harder for people to say no to food. Children who take stimulant medications like Ritalin typically don't have problems with weight gain because the medications suppress appetite. But eating issues may emerge later.\u003c/p>\n\u003cp>Hallowell says he often sees adult patients with ADHD who struggle with overeating. \"Nutrition should be part of the treatment plan,\" he says.\u003c/p>\n\u003cp>Parents of children with ADHD should take particular care to make sure their children develop lifelong good eating habits, Castellanos says. \"The reality is that ADHD people can be at risk for being swayed by temptation.\" \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": "Flax Seed: The Next Superfood For Cows And Beef?",
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"content": "\u003cfigure id=\"attachment_62128\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\" alt=\"Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed. Photo: Courtesy of Timber Ridge Cattle Co.\" width=\"889\" height=\"500\" class=\"size-full wp-image-62128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed.\u003cbr>Photo: Courtesy of Timber Ridge Cattle Co.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172421803/flax-seed-the-next-superfood-for-cows-and-beef\">The Salt at NPR Food\u003c/a> (5/17/13)\u003c/p>\n\u003cp>Flax is the oily seed usually spotted in the nutritional supplement or cereal aisle. It's marketed as a superfood because of its high levels of omega-3 fatty acids and fiber.\u003c/p>\n\u003cp>Omega-3s may do all kinds of good things for humans – like protect against \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">Alzheimer's\u003c/a>, heart disease and even \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">cancer\u003c/a> — so it seems reasonable to think they could also protect the health of animals.\u003c/p>\n\u003cp>That's what got \u003ca href=\"http://www.asi.ksu.edu/p.aspx?tabid=13&ItemID=85&mid=74&staff_category=Faculty\">Jim Drouillard\u003c/a>, a professor of animal sciences and industry at Kansas State University, wondering whether flax might be good for beef cattle. In a series of experiments over the last 10 years, he found that feeding flax seed to cattle in the five months before slaughter reduced inflammation and the need for antibiotics, and offset some of the negative effects of a corn-based diet. It also had an unexpected benefit for consumers.\u003c/p>\n\u003cp>\"We were interested in improving the health of the animals, but we also saw that we could get large increase in omega-3s in the [meat],\" Drouillard tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Drouillard had stumbled upon omega-3 enriched beef, and some people who sell beef took notice. Their hunch was that consumers might prefer to get their omega-3s from beef rather than salmon, tuna or walnuts. The U.S. Department of Agriculture got on board, too.\u003c/p>\n\u003cp>\"Assuming a lot of people are not going to eat flax or be able to afford salmon, one of our arguments [for flax-fed beef] is that there are a lot of people who like to eat beef,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=21281\">Scott Kronberg\u003c/a>, a research animal scientist with USDA's Agricultural Research Service who has done his own research on the benefits of \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/person/21281/FlaxFedBeef.pdf\">flax-fed beef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62127\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef-290x217.jpg\" alt=\"NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this year, a Kansas start-up, \u003ca href=\"http://www.nbo3.com/\">NBO3 Technologies\u003c/a>, launched its GreatO ground beef product at a grocery chain in Buffalo, N.Y. The company says a 4-ounce serving contains 200 to 350 milligrams of omega-3s (that's less than a fifth of the amount of omega-3s found in a similar portion of salmon).\u003c/p>\n\u003cp>And in Osceola, Iowa, \u003ca href=\"http://www.timberridgecattle.com/default.asp\">Peter Woltz\u003c/a> is giving his cattle flax for the omega-3 enriched beef sticks, summer sausage and jerky products he sells online and at farmers markets under the brand name Timber Ridge.\u003c/p>\n\u003cp>Before he got into the flax-fed beef business, Woltz used to raise cattle on a conventional feedlot. But he says he decided to sell it because it required too much crisis management.\u003c/p>\n\u003cp>\"There's always the risk of disease,\" he says, \"so you have a very active antibiotic program, and sometimes you give it to them whether they need it or not. That turned me off.\"\u003c/p>\n\u003cp>When Woltz heard that there were opportunities to produce \"all natural\" beef without hormones, additives or antibiotics, he was intrigued. \"It sounded like a more sane, responsible way of producing beef,\" he says. Drouillard's flax feed also appealed to him as a way to make a niche product.\u003c/p>\n\u003cp>About one-fifth of Woltz's cattle now eat flax in the last 100 days before slaughter, when it makes up about 8 of their feed. And he says those cows are healthier than the ones that don't get flax.\u003c/p>\n\u003cp>\"It was a real surprise to us how big the health benefits to the [flax-fed] herd were,\" he says. \"Pinkeye outbreaks are very common in raising cattle, but in six years of doing this, I have never seen a flax-fed cow with pinkeye.\"\u003c/p>\n\u003cp>Woltz says he believes his herd of flax-fed cattle will continue to grow. \"It's just a question of how fast do we want to expand the herd.\"\u003c/p>\n\u003cp>But Kronberg of the USDA cautions that the economics of flax-fed beef aren't yet well understood. \"Flax is pretty expensive nowadays, and the profitability of beef production is not always so good,\" he says. \"So it will be interesting to see how these companies do.\"\u003c/p>\n\u003cp>Across the pond in Europe, animal science researchers are enthusiastic about flax, too. They're \u003ca href=\"http://www.telegraph.co.uk/earth/earthnews/8411681/Cows-fed-linseed-to-stop-them-belching.html\">feeding it\u003c/a> to dairy cattle to improve their digestive health and reduce methane emissions from their belching.\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": "After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62128\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\" alt=\"Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed. Photo: Courtesy of Timber Ridge Cattle Co.\" width=\"889\" height=\"500\" class=\"size-full wp-image-62128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed.\u003cbr>Photo: Courtesy of Timber Ridge Cattle Co.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172421803/flax-seed-the-next-superfood-for-cows-and-beef\">The Salt at NPR Food\u003c/a> (5/17/13)\u003c/p>\n\u003cp>Flax is the oily seed usually spotted in the nutritional supplement or cereal aisle. It's marketed as a superfood because of its high levels of omega-3 fatty acids and fiber.\u003c/p>\n\u003cp>Omega-3s may do all kinds of good things for humans – like protect against \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">Alzheimer's\u003c/a>, heart disease and even \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">cancer\u003c/a> — so it seems reasonable to think they could also protect the health of animals.\u003c/p>\n\u003cp>That's what got \u003ca href=\"http://www.asi.ksu.edu/p.aspx?tabid=13&ItemID=85&mid=74&staff_category=Faculty\">Jim Drouillard\u003c/a>, a professor of animal sciences and industry at Kansas State University, wondering whether flax might be good for beef cattle. In a series of experiments over the last 10 years, he found that feeding flax seed to cattle in the five months before slaughter reduced inflammation and the need for antibiotics, and offset some of the negative effects of a corn-based diet. It also had an unexpected benefit for consumers.\u003c/p>\n\u003cp>\"We were interested in improving the health of the animals, but we also saw that we could get large increase in omega-3s in the [meat],\" Drouillard tells The Salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drouillard had stumbled upon omega-3 enriched beef, and some people who sell beef took notice. Their hunch was that consumers might prefer to get their omega-3s from beef rather than salmon, tuna or walnuts. The U.S. Department of Agriculture got on board, too.\u003c/p>\n\u003cp>\"Assuming a lot of people are not going to eat flax or be able to afford salmon, one of our arguments [for flax-fed beef] is that there are a lot of people who like to eat beef,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=21281\">Scott Kronberg\u003c/a>, a research animal scientist with USDA's Agricultural Research Service who has done his own research on the benefits of \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/person/21281/FlaxFedBeef.pdf\">flax-fed beef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62127\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef-290x217.jpg\" alt=\"NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this year, a Kansas start-up, \u003ca href=\"http://www.nbo3.com/\">NBO3 Technologies\u003c/a>, launched its GreatO ground beef product at a grocery chain in Buffalo, N.Y. The company says a 4-ounce serving contains 200 to 350 milligrams of omega-3s (that's less than a fifth of the amount of omega-3s found in a similar portion of salmon).\u003c/p>\n\u003cp>And in Osceola, Iowa, \u003ca href=\"http://www.timberridgecattle.com/default.asp\">Peter Woltz\u003c/a> is giving his cattle flax for the omega-3 enriched beef sticks, summer sausage and jerky products he sells online and at farmers markets under the brand name Timber Ridge.\u003c/p>\n\u003cp>Before he got into the flax-fed beef business, Woltz used to raise cattle on a conventional feedlot. But he says he decided to sell it because it required too much crisis management.\u003c/p>\n\u003cp>\"There's always the risk of disease,\" he says, \"so you have a very active antibiotic program, and sometimes you give it to them whether they need it or not. That turned me off.\"\u003c/p>\n\u003cp>When Woltz heard that there were opportunities to produce \"all natural\" beef without hormones, additives or antibiotics, he was intrigued. \"It sounded like a more sane, responsible way of producing beef,\" he says. Drouillard's flax feed also appealed to him as a way to make a niche product.\u003c/p>\n\u003cp>About one-fifth of Woltz's cattle now eat flax in the last 100 days before slaughter, when it makes up about 8 of their feed. And he says those cows are healthier than the ones that don't get flax.\u003c/p>\n\u003cp>\"It was a real surprise to us how big the health benefits to the [flax-fed] herd were,\" he says. \"Pinkeye outbreaks are very common in raising cattle, but in six years of doing this, I have never seen a flax-fed cow with pinkeye.\"\u003c/p>\n\u003cp>Woltz says he believes his herd of flax-fed cattle will continue to grow. \"It's just a question of how fast do we want to expand the herd.\"\u003c/p>\n\u003cp>But Kronberg of the USDA cautions that the economics of flax-fed beef aren't yet well understood. \"Flax is pretty expensive nowadays, and the profitability of beef production is not always so good,\" he says. \"So it will be interesting to see how these companies do.\"\u003c/p>\n\u003cp>Across the pond in Europe, animal science researchers are enthusiastic about flax, too. They're \u003ca href=\"http://www.telegraph.co.uk/earth/earthnews/8411681/Cows-fed-linseed-to-stop-them-belching.html\">feeding it\u003c/a> to dairy cattle to improve their digestive health and reduce methane emissions from their belching.\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_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \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": "As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
"title": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
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"content": "\u003cfigure id=\"attachment_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130513_atc_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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