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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"content": "\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fear Of Cantaloupes and Crumpets? A 'Phobia' Rises From The Web",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960-190x133.jpg\" alt='One person on Reddit posted a picture of a sliced bell pepper with the comment, \"I love bell peppers, but man this gets me every time.\" Photo: Daniel M.N. Turner/NPR' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048-190x133.jpg\" alt=\"Seeds of fear? To most of us, this cantaloupe and horn melon look like a healthy breakfast or snack. Photo: Daniel M.N. Turner/NPR\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18-190x133.jpg\" alt=\"Bubbles rising up as dough cooks can also gross out trypophobes. But seriously, don't these homemade crumpets look yummy?. Photo: Chris_Samuel/Flickr\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56739\">\u003c/a>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171383429/fear-of-cantalopes-and-crumpets-a-phobia-rises-from-the-web?utm_source=npr&utm_medium=facebook&utm_campaign=20130213\">The Salt at NPR Food\u003c/a> (2/13/13)\u003c/p>\n\u003cp>Four years ago, my husband revealed one of his more peculiar qualities: He's freaked out by the sight of sliced cantaloupe.\u003c/p>\n\u003cp>The melon seeds, all clustered together, make his skin itch and his stomach churn. Then he gets obsessed and can't stop talking about it.\u003c/p>\n\u003cp>A bit concerned by his behavior, I started researching it on the Web. Boy, was I in for a treat. My husband was not alone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trypophobia, as the Urban Dictionary \u003ca href=\"http://www.urbandictionary.com/define.php?term=Trypophobia\">defines\u003c/a> it, is an irrational fear of holes, pods or cracks — specifically, clusters of them.\u003c/p>\n\u003cp>It's not recognized by the \u003ca href=\"http://www.psychiatry.org/practice/dsm\">Diagnostic and Statistical Manual of Mental Disorders\u003c/a>, or any clinical psychologist we could find, but a whole trypophobia community is rising up on the Web.\u003c/p>\n\u003cp>On Instagram and \u003ca href=\"http://www.reddit.com/r/trypophobia/\">Reddit\u003c/a>, people share photographs of clusters that make them anxious, obsessed and even nauseated. Many images show holey foods or clusters of seeds, like aerated chocolates, the innards of a red bell pepper, and bubbles rising up in pancakes while they cook.\u003c/p>\n\u003cp>\"I don't like the holes in crumpets or sponges or Swiss cheese,\" @CourtneySGray said on Twitter. \"They all make me shudder and panic.\"\u003c/p>\n\u003cp>The trypophobia \u003ca href=\"https://www.facebook.com/groups/3318322299\">Facebook\u003c/a> page touts nearly 7,000 followers, who commiserate on their \"condition\" and triggers. \"When macaroni noodles stand up straight when I'm boiling them, I wanna cry,\" \u003ca href=\"http://www.facebook.com/kelcey.piper\">Kelcey Piper\u003c/a> remarked on Facebook. \"Anyone else experienced this?\"\u003c/p>\n\u003cp>The standard litmus test for trypophobia seems to be a photograph of lotus seeds. And I have to admit, these pictures can give me the heebie-jeebies if I think about them long enough.\u003c/p>\n\u003cp>But in Southeast Asia, people eat these like peanuts. They just peel the pods and pop the seeds in their mouth. And down in New Orleans, people \u003ca href=\"http://www.nola.com/food/index.ssf/2009/09/lotus_seeds_are_known_as_cajun.html\">harvest\u003c/a> lotus from the bayous and then fry up the seeds.\u003c/p>\n\u003cp>So I'm not convinced about this trypophobia. From the comments on Facebook, it's clear that many people didn't even realize these photographs bothered them until they stumbled upon them on Google.\u003c/p>\n\u003cfigure id=\"attachment_56750\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\" alt=\"Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\" width=\"624\" height=\"468\" class=\"size-full wp-image-56750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is there really a common phobia to lotus and melon lurking in our society, or could this just be some modern-day phenomenon fueled by social media and the power of suggestion?\u003c/p>\n\u003cp>Psychiatrist \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=300\">Carol Mathews\u003c/a> of the University of California, San Francisco, who specializes in anxiety disorders, thinks it's mostly the latter.\u003c/p>\n\u003cp>She's never heard of trypophobia, and from looking at the comments on the Web, she doesn't think most people have a real phobia — or an intense fear — to these objects. Instead, they simply find the images disgusting or yucky.\u003c/p>\n\u003cp>Mathews thinks this response is probably due to a psychological concept known as \u003ca href=\"http://www.psychologytoday.com/basics/priming\">priming\u003c/a>: You're asked if the lotus photo makes you feel itchy, so it's more likely to stir up an itch or two.\u003c/p>\n\u003cp>\"We all have random skin sensations, but we normally filter them out,\" she tells The Salt. It's \"like background noise — our brains have taught us not to listen to it. But if we're asked to pay attention to our skin, then we start to feel all these little itches.\"\u003c/p>\n\u003cp>Research psychologist \u003ca href=\"http://www.essex.ac.uk/psychology/department/people/wilkins.html\">Arnold Wilkins\u003c/a> at the U.K.'s University of Essex has been investigating the phenomenon, and he thinks he might know what's going on. In images that set off this repulsion, the pattern of contrast is similar to that found in photographs of extremely poisonous animals — like box jellyfish, king cobras and Brazilian wandering spiders. Wilkins speculates that we humans are especially good at picking out these patterns because they help us spot dangerous animals that might otherwise blend with the background.\u003c/p>\n\u003cp>It's a tidy, evolution-based theory, but Mathews isn't buying it.\u003c/p>\n\u003cp>Intermixing truly yucky pictures of parasites and skin conditions with innocuous images of cantaloupes and crumpets, she says, could also make you feel grossed out by your breakfast. This is a type of \u003ca href=\"http://psychology.about.com/od/behavioralpsychology/a/classcond.htm\">conditioning\u003c/a>, in which one emotion — disgust, uncomfortableness — gets associated with something that normally doesn't evoke that emotion.\u003c/p>\n\u003cp>\"There might really be people out there with phobias to holes, because people can really have a phobia to anything,\" she says. \"But just reading what's on the Internet, that doesn't seem to be\u003cstrong> \u003c/strong>what people actually have.\"\u003c/p>\n\u003cp>\"Now that I think about cantaloupes, I feel a little disgusted, too,\" Mathews says. \"And I really like cantaloupes.\" \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": "Images of holey foods, like Swiss cheese, aerated chocolate and lotus pods, are freaking out people on the Internet. Urban Dictionary has even coined a term for it: trypophobia. These photographs may make your skin crawl and stomach churn, but here's why you shouldn't panic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960-190x133.jpg\" alt='One person on Reddit posted a picture of a sliced bell pepper with the comment, \"I love bell peppers, but man this gets me every time.\" Photo: Daniel M.N. Turner/NPR' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048-190x133.jpg\" alt=\"Seeds of fear? To most of us, this cantaloupe and horn melon look like a healthy breakfast or snack. Photo: Daniel M.N. Turner/NPR\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18-190x133.jpg\" alt=\"Bubbles rising up as dough cooks can also gross out trypophobes. But seriously, don't these homemade crumpets look yummy?. Photo: Chris_Samuel/Flickr\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56739\">\u003c/a>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171383429/fear-of-cantalopes-and-crumpets-a-phobia-rises-from-the-web?utm_source=npr&utm_medium=facebook&utm_campaign=20130213\">The Salt at NPR Food\u003c/a> (2/13/13)\u003c/p>\n\u003cp>Four years ago, my husband revealed one of his more peculiar qualities: He's freaked out by the sight of sliced cantaloupe.\u003c/p>\n\u003cp>The melon seeds, all clustered together, make his skin itch and his stomach churn. Then he gets obsessed and can't stop talking about it.\u003c/p>\n\u003cp>A bit concerned by his behavior, I started researching it on the Web. Boy, was I in for a treat. My husband was not alone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trypophobia, as the Urban Dictionary \u003ca href=\"http://www.urbandictionary.com/define.php?term=Trypophobia\">defines\u003c/a> it, is an irrational fear of holes, pods or cracks — specifically, clusters of them.\u003c/p>\n\u003cp>It's not recognized by the \u003ca href=\"http://www.psychiatry.org/practice/dsm\">Diagnostic and Statistical Manual of Mental Disorders\u003c/a>, or any clinical psychologist we could find, but a whole trypophobia community is rising up on the Web.\u003c/p>\n\u003cp>On Instagram and \u003ca href=\"http://www.reddit.com/r/trypophobia/\">Reddit\u003c/a>, people share photographs of clusters that make them anxious, obsessed and even nauseated. Many images show holey foods or clusters of seeds, like aerated chocolates, the innards of a red bell pepper, and bubbles rising up in pancakes while they cook.\u003c/p>\n\u003cp>\"I don't like the holes in crumpets or sponges or Swiss cheese,\" @CourtneySGray said on Twitter. \"They all make me shudder and panic.\"\u003c/p>\n\u003cp>The trypophobia \u003ca href=\"https://www.facebook.com/groups/3318322299\">Facebook\u003c/a> page touts nearly 7,000 followers, who commiserate on their \"condition\" and triggers. \"When macaroni noodles stand up straight when I'm boiling them, I wanna cry,\" \u003ca href=\"http://www.facebook.com/kelcey.piper\">Kelcey Piper\u003c/a> remarked on Facebook. \"Anyone else experienced this?\"\u003c/p>\n\u003cp>The standard litmus test for trypophobia seems to be a photograph of lotus seeds. And I have to admit, these pictures can give me the heebie-jeebies if I think about them long enough.\u003c/p>\n\u003cp>But in Southeast Asia, people eat these like peanuts. They just peel the pods and pop the seeds in their mouth. And down in New Orleans, people \u003ca href=\"http://www.nola.com/food/index.ssf/2009/09/lotus_seeds_are_known_as_cajun.html\">harvest\u003c/a> lotus from the bayous and then fry up the seeds.\u003c/p>\n\u003cp>So I'm not convinced about this trypophobia. From the comments on Facebook, it's clear that many people didn't even realize these photographs bothered them until they stumbled upon them on Google.\u003c/p>\n\u003cfigure id=\"attachment_56750\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\" alt=\"Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\" width=\"624\" height=\"468\" class=\"size-full wp-image-56750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is there really a common phobia to lotus and melon lurking in our society, or could this just be some modern-day phenomenon fueled by social media and the power of suggestion?\u003c/p>\n\u003cp>Psychiatrist \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=300\">Carol Mathews\u003c/a> of the University of California, San Francisco, who specializes in anxiety disorders, thinks it's mostly the latter.\u003c/p>\n\u003cp>She's never heard of trypophobia, and from looking at the comments on the Web, she doesn't think most people have a real phobia — or an intense fear — to these objects. Instead, they simply find the images disgusting or yucky.\u003c/p>\n\u003cp>Mathews thinks this response is probably due to a psychological concept known as \u003ca href=\"http://www.psychologytoday.com/basics/priming\">priming\u003c/a>: You're asked if the lotus photo makes you feel itchy, so it's more likely to stir up an itch or two.\u003c/p>\n\u003cp>\"We all have random skin sensations, but we normally filter them out,\" she tells The Salt. It's \"like background noise — our brains have taught us not to listen to it. But if we're asked to pay attention to our skin, then we start to feel all these little itches.\"\u003c/p>\n\u003cp>Research psychologist \u003ca href=\"http://www.essex.ac.uk/psychology/department/people/wilkins.html\">Arnold Wilkins\u003c/a> at the U.K.'s University of Essex has been investigating the phenomenon, and he thinks he might know what's going on. In images that set off this repulsion, the pattern of contrast is similar to that found in photographs of extremely poisonous animals — like box jellyfish, king cobras and Brazilian wandering spiders. Wilkins speculates that we humans are especially good at picking out these patterns because they help us spot dangerous animals that might otherwise blend with the background.\u003c/p>\n\u003cp>It's a tidy, evolution-based theory, but Mathews isn't buying it.\u003c/p>\n\u003cp>Intermixing truly yucky pictures of parasites and skin conditions with innocuous images of cantaloupes and crumpets, she says, could also make you feel grossed out by your breakfast. This is a type of \u003ca href=\"http://psychology.about.com/od/behavioralpsychology/a/classcond.htm\">conditioning\u003c/a>, in which one emotion — disgust, uncomfortableness — gets associated with something that normally doesn't evoke that emotion.\u003c/p>\n\u003cp>\"There might really be people out there with phobias to holes, because people can really have a phobia to anything,\" she says. \"But just reading what's on the Internet, that doesn't seem to be\u003cstrong> \u003c/strong>what people actually have.\"\u003c/p>\n\u003cp>\"Now that I think about cantaloupes, I feel a little disgusted, too,\" Mathews says. \"And I really like cantaloupes.\" \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_56677\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\" alt=\"A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free.\" width=\"624\" height=\"467\" class=\"size-full wp-image-56677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free. Photo: Natalia Kolesnikova/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/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Chances are, you've never heard of ractopamine. But as of Monday, U.S. meat exports to Russia — worth $500 million dollars a year — have been \u003ca href=\"http://www.foodsafetynews.com/2013/02/escalating-trade-dispute-russia-bans-turkey-over-ractopamine-residues/#.URlUSB2-jnI\">suspended\u003c/a>, all because of this obscure chemical.\u003c/p>\n\u003cp>Russian officials say American meat products won't be allowed into their country unless the meat is certified free of ractopamine.\u003c/p>\n\u003cp>Some U.S. meat producers add ractopamine to the feed that they give to their pigs, cattle or turkeys. Animals who are fed ractopamine convert more of their feed into valuable lean protein, rather than fat.\u003c/p>\n\u003cp>Traces of the additive can be detected in meat, but the U.S. Food and Drug Administration says those small amounts pose no risk to human health. The FDA first approved the additive in 1999.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There have been many reports, however, of health problems in animals that were eating ractopamine. Safety officials in the European Union, China and Russia have refused to approve it. (The Food and Environment Reporting Network \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">published\u003c/a> a thorough report on the controversies last year.)\u003c/p>\n\u003cp>U.S. companies that export meat to the European Union in fact, routinely make sure that their meat is free of ractopamine. But exporters to Russia have not been willing to do this. Even though meat exports to Russia have \u003ca href=\"http://www.usmef.org/downloads/Pork-2002-to-2011.pdf\">grown rapidly\u003c/a> in recent years, U.S. exporters haven't been willing to spend the extra money required to supply it with ractopamine-free products.\u003c/p>\n\u003cp>American officials, for their part, are demanding that Russia end the blockade. Secretary of Agriculture Tom Vilsack and Trade Representative Ron Kirk issued a joint \u003ca href=\"http://usda.gov/wps/portal/usda/usdahome?contentid=2013/02/0023.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">statement\u003c/a> calling on Russia to \"restore market access for U.S. meat and meat products immediately.\"\u003c/p>\n\u003cp>American meat, they asserted, \"is produced to the highest safety standards in the world.\" \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": "Some U.S. meat producers add an obscure chemical called ractopamine to the feed that they give to their pigs, cattle or turkeys. But Russian safety officials haven't approved it, and they've stopped U.S. meat imports – worth a half-billion-dollars a year – until those imports are ractopamine-free.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56677\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\" alt=\"A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free.\" width=\"624\" height=\"467\" class=\"size-full wp-image-56677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free. Photo: Natalia Kolesnikova/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/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Chances are, you've never heard of ractopamine. But as of Monday, U.S. meat exports to Russia — worth $500 million dollars a year — have been \u003ca href=\"http://www.foodsafetynews.com/2013/02/escalating-trade-dispute-russia-bans-turkey-over-ractopamine-residues/#.URlUSB2-jnI\">suspended\u003c/a>, all because of this obscure chemical.\u003c/p>\n\u003cp>Russian officials say American meat products won't be allowed into their country unless the meat is certified free of ractopamine.\u003c/p>\n\u003cp>Some U.S. meat producers add ractopamine to the feed that they give to their pigs, cattle or turkeys. Animals who are fed ractopamine convert more of their feed into valuable lean protein, rather than fat.\u003c/p>\n\u003cp>Traces of the additive can be detected in meat, but the U.S. Food and Drug Administration says those small amounts pose no risk to human health. The FDA first approved the additive in 1999.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There have been many reports, however, of health problems in animals that were eating ractopamine. Safety officials in the European Union, China and Russia have refused to approve it. (The Food and Environment Reporting Network \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">published\u003c/a> a thorough report on the controversies last year.)\u003c/p>\n\u003cp>U.S. companies that export meat to the European Union in fact, routinely make sure that their meat is free of ractopamine. But exporters to Russia have not been willing to do this. Even though meat exports to Russia have \u003ca href=\"http://www.usmef.org/downloads/Pork-2002-to-2011.pdf\">grown rapidly\u003c/a> in recent years, U.S. exporters haven't been willing to spend the extra money required to supply it with ractopamine-free products.\u003c/p>\n\u003cp>American officials, for their part, are demanding that Russia end the blockade. Secretary of Agriculture Tom Vilsack and Trade Representative Ron Kirk issued a joint \u003ca href=\"http://usda.gov/wps/portal/usda/usdahome?contentid=2013/02/0023.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">statement\u003c/a> calling on Russia to \"restore market access for U.S. meat and meat products immediately.\"\u003c/p>\n\u003cp>American meat, they asserted, \"is produced to the highest safety standards in the world.\" \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 Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">The Salt at NPR Food\u003c/a> (1/5/13)\u003c/p>\n\u003cfigure id=\"attachment_56064\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rum-drink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rum-drink-300x225.jpg\" alt=\"The rum in that Cuba libre will hit your bloodstream faster if it's mixed with diet cola. Photo: iStockphoto\" width=\"300\" height=\"225\" class=\"size-medium wp-image-56064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The rum in that Cuba libre will hit your bloodstream faster if it's mixed with diet cola. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to cut back on the calories in your cocktail by mixing, say, diet soda and rum? Well, get ready for the buzz.\u003c/p>\n\u003cp>According to the results of a new study, this combination will leave you drunker than if you'd mixed the liquor with a sugary, caloric mixer.\u003c/p>\n\u003cp>\"Alcohol, consumed with a diet mixer, results in higher (BrAC) Breath Alcohol Concentrations as compared to the same amount of alcohol consumed with a sugar-sweetened mixer,\" says \u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored the new study.\u003c/p>\n\u003cp>Why? Turns out that sugar slows down the absorption of alcohol from the stomach to the bloodstream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"In other words, it is not that diet soda accelerates intoxication. Rather, the sugar in regular soda slows down the rate of alcohol absorption,\" explains \u003ca href=\"https://profile.hsc.unt.edu/profilesystem/viewprofile.php?pid=10793140&onlyview=1\">Dennis Thombs\u003c/a>, a professor at the University of North Texas Health Science Center in Fort Worth. He published a paper with similar findings.\u003c/p>\n\u003cp>So what was the motivation for the new study? \"I wanted to know if the choice of a mixer could be \u003cem>the\u003c/em> factor that puts a person above or below the legal limit,\" writes Marczinski, who's a professor at Northern Kentucky University.\u003c/p>\n\u003cp>And it turns out, diet soda might just push you past that tipping point. Marczinski's study found that the average BrAC was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18% increase in BrAC was a fairly large difference,\" Marczinski tells The Salt via email.\u003c/p>\n\u003cp>Marczinski says she also wanted to determine if the volunteers in her study (eight women, eight men) would notice any differences between the two mixers. Not so much, it turns out.\u003c/p>\n\u003cp>The subjects didn't report feeling more impaired or intoxicated after drinking the diet soda mixer, compared to the sugary soda. Experts say this may put them at an increased risk of drinking and driving.\u003c/p>\n\u003cp>The study is being published in the April issue of the \u003ca href=\"http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1530-0277\">journal\u003c/a> \u003cem>Alcoholism: Clinical & Experimental Research.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Turns out, the sugar in regular soda helps slow down your body's absorption of the alcohol in cocktails. So switching to diet in your rum and cola will save you calories but may leave you spinning.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">The Salt at NPR Food\u003c/a> (1/5/13)\u003c/p>\n\u003cfigure id=\"attachment_56064\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rum-drink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rum-drink-300x225.jpg\" alt=\"The rum in that Cuba libre will hit your bloodstream faster if it's mixed with diet cola. Photo: iStockphoto\" width=\"300\" height=\"225\" class=\"size-medium wp-image-56064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The rum in that Cuba libre will hit your bloodstream faster if it's mixed with diet cola. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to cut back on the calories in your cocktail by mixing, say, diet soda and rum? Well, get ready for the buzz.\u003c/p>\n\u003cp>According to the results of a new study, this combination will leave you drunker than if you'd mixed the liquor with a sugary, caloric mixer.\u003c/p>\n\u003cp>\"Alcohol, consumed with a diet mixer, results in higher (BrAC) Breath Alcohol Concentrations as compared to the same amount of alcohol consumed with a sugar-sweetened mixer,\" says \u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored the new study.\u003c/p>\n\u003cp>Why? Turns out that sugar slows down the absorption of alcohol from the stomach to the bloodstream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In other words, it is not that diet soda accelerates intoxication. Rather, the sugar in regular soda slows down the rate of alcohol absorption,\" explains \u003ca href=\"https://profile.hsc.unt.edu/profilesystem/viewprofile.php?pid=10793140&onlyview=1\">Dennis Thombs\u003c/a>, a professor at the University of North Texas Health Science Center in Fort Worth. He published a paper with similar findings.\u003c/p>\n\u003cp>So what was the motivation for the new study? \"I wanted to know if the choice of a mixer could be \u003cem>the\u003c/em> factor that puts a person above or below the legal limit,\" writes Marczinski, who's a professor at Northern Kentucky University.\u003c/p>\n\u003cp>And it turns out, diet soda might just push you past that tipping point. Marczinski's study found that the average BrAC was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18% increase in BrAC was a fairly large difference,\" Marczinski tells The Salt via email.\u003c/p>\n\u003cp>Marczinski says she also wanted to determine if the volunteers in her study (eight women, eight men) would notice any differences between the two mixers. Not so much, it turns out.\u003c/p>\n\u003cp>The subjects didn't report feeling more impaired or intoxicated after drinking the diet soda mixer, compared to the sugary soda. Experts say this may put them at an increased risk of drinking and driving.\u003c/p>\n\u003cp>The study is being published in the April issue of the \u003ca href=\"http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1530-0277\">journal\u003c/a> \u003cem>Alcoholism: Clinical & Experimental Research.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Quest For Real Beer, Without The Gluten",
"title": "A Quest For Real Beer, Without The Gluten",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \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": "Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \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": "Vigor, Brain Power And Other Health Claims From Coke's Advertising Past",
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"content": "\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/26/169708088/well-you-don-t-see-these-health-claims-in-coke-ads-anymore\">The Salt at NPR Food\u003c/a> (1/26/13)\u003c/p>\n\u003cp>Coca-Cola is taking a lot of flak for its new television ad campaign addressing America's obesity epidemic – an epidemic in which sugary sodas are widely fingered as a key culprit.\u003c/p>\n\u003cp>Launched last week, the ads discuss the beverage giant's efforts to combat obesity, while also insisting that Coke products can be part of a healthy lifestyle. Those claims have been met with widespread skepticism and ridicule from \u003ca href=\"http://www.usatoday.com/story/money/business/2013/01/14/coca-cola-obesity/1832555/\">public health advocates\u003c/a> and the \u003ca href=\"http://www.adweek.com/news/advertising-branding/ad-day-coca-cola-146573\">advertising world\u003c/a> alike, with words like \"shameless\" and \"chutzpah\" bandied about. As one satirical parody \u003ca href=\"http://www.youtube.com/watch?v=bHhCP5ad-zM&feature=player_embedded\">video\u003c/a> of one of the new ads put it bluntly: \"Don't drink Coke – it's killing you, and your family.\"\u003c/p>\n\u003cp>All this \u003ca href=\"http://www.foodpolitics.com/2013/01/coca-cola-fights-obesity-oh-please/\">debate over the truthiness\u003c/a> of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of \"medicinal tonic.\" Let's go back in time for a moment, shall we?\u003c/p>\n\u003cfigure id=\"attachment_55515\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\" alt=\"(1907) Courtesy of Mark Pendergrast\" width=\"624\" height=\"467\" class=\"size-full wp-image-55515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1907) Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>This 1907 magazine ad states that Coke \"relieves fatigue without undue stimulation [and] aids digestion. Its use after exercise is especially healthful.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... And \u003cem>during\u003c/em> exercise, too, apparently. (Golf, anyone?)\u003c/p>\n\u003cfigure id=\"attachment_55517\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\" alt=\"(1906) Courtesy of Tom Bates\" width=\"624\" height=\"467\" class=\"size-full wp-image-55517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>Other ads promised Coca-Cola would have the power to revitalize both the mind and body.\u003c/p>\n\u003cfigure id=\"attachment_55514\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\" alt=\"(1890s) Galakospeculoos\" width=\"624\" height=\"462\" class=\"size-full wp-image-55514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1890s) Galakospeculoos\u003c/figcaption>\u003c/figure>\n\u003cp>Studying? Shopping? Sight-seeing? Coke offered to \"revive and refresh\" and relieve your fatigue.\u003c/p>\n\u003cfigure id=\"attachment_55516\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\" alt=\"(1905, 1905, 1906) Courtesy of Tom Bates\" width=\"624\" height=\"284\" class=\"size-full wp-image-55516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1905, 1905, 1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>But perhaps the most disturbing claim, at least to our modern minds, comes from this vintage ad not for Coca-Cola but its forebear, Vin Mariani – a Bordeaux wine containing six milligrams of cocaine per fluid ounce. (That's one way to get a baby to sleep through the night.)\u003c/p>\n\u003cfigure id=\"attachment_55513\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\" alt=\"Courtesy of Mark Pendergrast\" width=\"624\" height=\"468\" class=\"size-full wp-image-55513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>In his unauthorized history of the company,\u003cem> For God, Country and Coca-Cola,\u003c/em> author \u003ca href=\"http://markpendergrast.com/coca-cola\">Mark Pendergras\u003cem>\u003c/em>t\u003c/a> recounts that Coca-Cola inventor John Pemberton released his famous drink in 1886 as a nonalcoholic beverage inspired by this coca wine.\u003c/p>\n\u003cp>In comparison to these old ads, the health claims in Coca-Cola's new anti-obesity ad campaign seem almost harmless. (OK, plenty of food advocates would\u003ca href=\"http://opinionator.blogs.nytimes.com/2013/01/22/coke-blinks/\"> beg to differ\u003c/a>.)\u003c/p>\n\u003cp>One of the new \u003ca href=\"https://www.youtube.com/watch?v=zybnaPqzJ6s\">advertisements\u003c/a> focuses on outlining the ways in which Coca-Cola is helping people consume in moderation, including creating \"portion control\"-sized cans and adding easy-to-find calorie labels.\u003c/p>\n\u003cp>But Coca-Cola advertising hasn't completely lost its sense of the ridiculous, as evidenced in this second \u003ca href=\"http://www.youtube.com/watch?v=HhpK--XElhU\">new ad\u003c/a>, which presents viewers with fun, easy ways to burn off the 140 \"happy\" calories in a can of Coke. Among the suggestions? Laugh out loud! Do a victory dance!\u003c/p>\n\u003cp>I did the \u003ca href=\"http://www.livestrong.com/article/308619-how-many-calories-do-you-burn-each-time-you-laugh/\">math\u003c/a>, and by my calculations, you'd have to laugh for about two hours to burn off one can of Coke. So better get chuckling! Excuse me while I go cue up that \u003ca href=\"http://gawker.com/5978955/oh-my-gah-a-scottie-puppy-pinwheel?fb_action_ids=10151200724011175&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%7B%2210151200724011175%22%3A536341666389620%7D&action_type_map=%7B%2210151200724011175%22%3A%22og.likes%22%7D&action_ref_map=%5B%5D\">Scottie pinwheel\u003c/a> video. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The current debate over the truthiness of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of \"medicinal tonic.\" Let's take a trip through Coke's early advertising history.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/26/169708088/well-you-don-t-see-these-health-claims-in-coke-ads-anymore\">The Salt at NPR Food\u003c/a> (1/26/13)\u003c/p>\n\u003cp>Coca-Cola is taking a lot of flak for its new television ad campaign addressing America's obesity epidemic – an epidemic in which sugary sodas are widely fingered as a key culprit.\u003c/p>\n\u003cp>Launched last week, the ads discuss the beverage giant's efforts to combat obesity, while also insisting that Coke products can be part of a healthy lifestyle. Those claims have been met with widespread skepticism and ridicule from \u003ca href=\"http://www.usatoday.com/story/money/business/2013/01/14/coca-cola-obesity/1832555/\">public health advocates\u003c/a> and the \u003ca href=\"http://www.adweek.com/news/advertising-branding/ad-day-coca-cola-146573\">advertising world\u003c/a> alike, with words like \"shameless\" and \"chutzpah\" bandied about. As one satirical parody \u003ca href=\"http://www.youtube.com/watch?v=bHhCP5ad-zM&feature=player_embedded\">video\u003c/a> of one of the new ads put it bluntly: \"Don't drink Coke – it's killing you, and your family.\"\u003c/p>\n\u003cp>All this \u003ca href=\"http://www.foodpolitics.com/2013/01/coca-cola-fights-obesity-oh-please/\">debate over the truthiness\u003c/a> of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of \"medicinal tonic.\" Let's go back in time for a moment, shall we?\u003c/p>\n\u003cfigure id=\"attachment_55515\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\" alt=\"(1907) Courtesy of Mark Pendergrast\" width=\"624\" height=\"467\" class=\"size-full wp-image-55515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1907) Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>This 1907 magazine ad states that Coke \"relieves fatigue without undue stimulation [and] aids digestion. Its use after exercise is especially healthful.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>... And \u003cem>during\u003c/em> exercise, too, apparently. (Golf, anyone?)\u003c/p>\n\u003cfigure id=\"attachment_55517\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\" alt=\"(1906) Courtesy of Tom Bates\" width=\"624\" height=\"467\" class=\"size-full wp-image-55517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>Other ads promised Coca-Cola would have the power to revitalize both the mind and body.\u003c/p>\n\u003cfigure id=\"attachment_55514\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\" alt=\"(1890s) Galakospeculoos\" width=\"624\" height=\"462\" class=\"size-full wp-image-55514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1890s) Galakospeculoos\u003c/figcaption>\u003c/figure>\n\u003cp>Studying? Shopping? Sight-seeing? Coke offered to \"revive and refresh\" and relieve your fatigue.\u003c/p>\n\u003cfigure id=\"attachment_55516\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\" alt=\"(1905, 1905, 1906) Courtesy of Tom Bates\" width=\"624\" height=\"284\" class=\"size-full wp-image-55516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1905, 1905, 1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>But perhaps the most disturbing claim, at least to our modern minds, comes from this vintage ad not for Coca-Cola but its forebear, Vin Mariani – a Bordeaux wine containing six milligrams of cocaine per fluid ounce. (That's one way to get a baby to sleep through the night.)\u003c/p>\n\u003cfigure id=\"attachment_55513\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\" alt=\"Courtesy of Mark Pendergrast\" width=\"624\" height=\"468\" class=\"size-full wp-image-55513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>In his unauthorized history of the company,\u003cem> For God, Country and Coca-Cola,\u003c/em> author \u003ca href=\"http://markpendergrast.com/coca-cola\">Mark Pendergras\u003cem>\u003c/em>t\u003c/a> recounts that Coca-Cola inventor John Pemberton released his famous drink in 1886 as a nonalcoholic beverage inspired by this coca wine.\u003c/p>\n\u003cp>In comparison to these old ads, the health claims in Coca-Cola's new anti-obesity ad campaign seem almost harmless. (OK, plenty of food advocates would\u003ca href=\"http://opinionator.blogs.nytimes.com/2013/01/22/coke-blinks/\"> beg to differ\u003c/a>.)\u003c/p>\n\u003cp>One of the new \u003ca href=\"https://www.youtube.com/watch?v=zybnaPqzJ6s\">advertisements\u003c/a> focuses on outlining the ways in which Coca-Cola is helping people consume in moderation, including creating \"portion control\"-sized cans and adding easy-to-find calorie labels.\u003c/p>\n\u003cp>But Coca-Cola advertising hasn't completely lost its sense of the ridiculous, as evidenced in this second \u003ca href=\"http://www.youtube.com/watch?v=HhpK--XElhU\">new ad\u003c/a>, which presents viewers with fun, easy ways to burn off the 140 \"happy\" calories in a can of Coke. Among the suggestions? Laugh out loud! Do a victory dance!\u003c/p>\n\u003cp>I did the \u003ca href=\"http://www.livestrong.com/article/308619-how-many-calories-do-you-burn-each-time-you-laugh/\">math\u003c/a>, and by my calculations, you'd have to laugh for about two hours to burn off one can of Coke. So better get chuckling! Excuse me while I go cue up that \u003ca href=\"http://gawker.com/5978955/oh-my-gah-a-scottie-puppy-pinwheel?fb_action_ids=10151200724011175&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%7B%2210151200724011175%22%3A536341666389620%7D&action_type_map=%7B%2210151200724011175%22%3A%22og.likes%22%7D&action_ref_map=%5B%5D\">Scottie pinwheel\u003c/a> video. \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_55333\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\" alt=\"Sugar. Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-55333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar. Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Dr. Robert Lustig's War on Sugar\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Jan 28, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3\"] \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Essential Foods that Reduce Inflammation and Optimize Health",
"title": "5 Essential Foods that Reduce Inflammation and Optimize Health",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\" alt=\"Foods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55405\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Excess \u003ca href=\"http://medical-dictionary.thefreedictionary.com/inflammation\">\u003cstrong>inflammation\u003c/strong>\u003c/a> is a major cause of disease in our modern times. It is linked to diabetes, cancer, heart disease, arthritis and even the aging process. This makes reducing inflammation one of the most important ways to promote health and longevity. Luckily our diet play a key role in controlling the inflammatory process and everyday food choices can make the difference between health and disease. It’s not complicated, the equation is simple. By avoiding the foods that promote inflammation and consuming the foods that decrease inflammation we can reduce our risk with each meal! \u003c/p>\n\u003cp>The first step is to eat a diet rich in organic, unrefined foods. Many whole foods have anti-inflammatory properties because they have beneficial fiber, vitamins and minerals. However, some stand apart, possessing powerful medicinal properties. Below I have listed my five favorite foods to reduce inflammation, prevent diseases and retard the aging process. Not only are these foods rich in nutrition, they are rich in flavor.\u003c/p>\n\u003col>\n\u003cstrong>Five foods that reduce inflammation\u003c/strong>\n\u003cli>\u003cstrong>Turmeric\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000-300x200.jpg\" title=\"Tumeric.\" alt=\"Tumeric. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55411\">\u003c/a>This Asian spice is a medicinal superfood. Turmeric (Curcuma Longa) is a relative of ginger and is the spice that gives curry powder its characteristic yellow color. It is one of the most extensively researched medicinal spices. It protects the liver from toxins and is effective in killing numerous bacteria and yeasts. It is also and exceptional \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23281076\">anti-inflammatory\u003c/a>. Studies indicate that one of the most important constituents in turmeric is the yellow pigment, curcumin. It blocks several inflammatory chemicals reducing inflammation throughout the body. It is easy to consume turmeric daily by adding it to curries, beans, rice, sauces or smoothies. Just be careful because curcumin is so powerful that is stains everything -- clothing, towels and countertops. Turmeric is available as a dried powder or as the fresh root which resembles yellow ginger. It is best absorbed when it is combined with black pepper, or other aromatic spices as it is in traditional curry.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Flax seeds and other rich sources of omega-3 fatty acids\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000-300x200.jpg\" title=\"Flax Seeds and Walnuts.\" alt=\"Flax Seeds and Walnuts. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55407\">\u003c/a>In our bodies, cells communicate with each other by sending chemical messengers into the blood stream. These messengers are called cytokines. Certain cytokines promote an inflammatory response, while others turn it off. Omega-3 fatty acids cause more of the anti-inflammatory cytokines to be made. The modern American diet is very low in omega-3 fatty acids. It is difficult to get enough of them without making a conscious effort to eat high omega-3 foods. Flax seeds are one of the best vegetarian sources of omega-3s. Other rich sources are cold-water \u003ca href=\"http://solutionsnaturopathiccare.com/2011/09/12/rosemary-salmon-by-dara-thompson-naturopathic-doctor/\">fish\u003c/a>, hemp seeds, walnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/\">chia seeds\u003c/a> and \u003ca href=\"http://solutionsnaturopathiccare.com/2011/10/02/an-abundance-of-joy-by-dara-thompson-naturopathic-doctor/\">grass-fed beef\u003c/a>.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Berries\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000-300x200.jpg\" title=\"Blueberries and Pomegranate.\" alt=\"Blueberries and Pomegranate. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55412\">\u003c/a>Berries have a wide range of health benefits from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">anti-cancer\u003c/a> effects to improving wound healing. One of their most important properties is their ability to reduce \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17533651\">inflammation\u003c/a>. This property has been studied in different types of berries as well as in similar fruit such as pomegranate and cherries. It is easy to eat a variety of berries regularly as they tend to be accessible and are delicious. In the winter frozen berries are a good option. Freezing and thawing the fruit actually makes the powerful flavonoid compounds more available. Berries can be eaten in smoothies, fruit salads, desserts or straight from the bowl.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Kiwis and other high enzyme foods\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a-300x200.jpg\" title=\"Kiwis.\" alt=\"Kiwis. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55406\">\u003c/a>Enzymes are one of the oldest natural remedies for inflammation. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3287010\">Bromelain\u003c/a>, an enzyme rich extract from the pineapple fruit, has been used by the medical community for over 50 years. The most effective enzymes seem to be the ones that break down \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852049/\">proteins\u003c/a>. These are found abundantly in several fruits like kiwi, pineapple and green papaya. When consumed raw, a portion of these enzymes are absorbed intact into the blood stream where they break down inflammatory complexes. For acute conditions highly concentrated supplements are often used. But for low-grade chronic inflammation food is an important part of prevention and healing. Kiwis are a winter fruit in California. They are available in most stores, or you can pick your own organic kiwis at \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Farms\u003c/a> in Pescadero.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Olives and extra virgin olive oil\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600-200x300.jpg\" title=\"Extra Virgin Olive Oil and Olives.\" alt=\"Extra Virgin Olive Oil and Olives. Photo: Wendy Goodfriend\" width=\"200\" height=\"300\" class=\"alignright size-medium wp-image-55410\">\u003c/a>The Mediterranean diet is well known to promote health and longevity. This is largely due to the high consumption of olives and extra virgin olive oil. These oily fruits are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23044226\">anti-inflammatory polyphenols\u003c/a> that have been shown to reduce both \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22449789\">arthritis and heart disease\u003c/a>. However, these important phytochemicals are not present in the refined oil. So remember to use the extra virgin, cold-pressed oil or the whole olives.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>Try the simple recipe below for wintertime treat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Recipe: Almond-Ambrosia Fruit Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4 people as a light meal or 8 people as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\" title=\"Almond-Ambrosia Fruit Salad.\" alt=\"Almond-Ambrosia Fruit Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55408\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of kiwis, sliced into rounds or half moons\u003c/li>\n\u003cli>1 cup of pomegranate seeds\u003c/li>\n\u003cli>1 cup of blueberries -- fresh or frozen, thawed and drained\u003c/li>\n\u003cli>1 cup of navel oranges, peeled and separated into wedges (for an attractive presentation remove the outer membrane from the orange slices)\u003c/li>\n\u003cli>1 cup of blanched almonds\u003c/li>\n\u003cli>4 pitted dates or 2 T. of maple syrup or honey\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1 teaspoon of diced fresh turmeric or ginger\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1/4 cup of flax, hemp or chia seeds to garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put all of the fruit in a serving bowl and mix it gently. You may also layer it or arrange it in circular patterns.\u003c/li>\n\u003cli> For Fruit Salad Dressing -- Place the almond, dates, spices and salt in a blender with 1/2 cup of water.\u003c/li>\n\u003cli>Keep an additional cup of water next to the blender to add while mixing. Turn the blender on a low (be sure your lid is on tight) and slowly increase the speed adding water as necessary to process the nuts. The nuts will not puree effectively with too much water added all at once.\u003c/li>\n\u003cli>Increase to the speed to the highest setting process the mixture until it resembles a thick cream. This is a dressing for the fruit salad.\u003c/li>\n\u003cli>Serve the fruit salad, almond ambrosia sauce and seeds in separate bowls and allow people to assemble their own dishes. The seeds will become soggy and gummy if they are added too soon.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Let food be your medicine. Chronic inflammation is linked to pain, disease and premature aging. But these five simple foods can help reduce your risk with each bite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\" alt=\"Foods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55405\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Excess \u003ca href=\"http://medical-dictionary.thefreedictionary.com/inflammation\">\u003cstrong>inflammation\u003c/strong>\u003c/a> is a major cause of disease in our modern times. It is linked to diabetes, cancer, heart disease, arthritis and even the aging process. This makes reducing inflammation one of the most important ways to promote health and longevity. Luckily our diet play a key role in controlling the inflammatory process and everyday food choices can make the difference between health and disease. It’s not complicated, the equation is simple. By avoiding the foods that promote inflammation and consuming the foods that decrease inflammation we can reduce our risk with each meal! \u003c/p>\n\u003cp>The first step is to eat a diet rich in organic, unrefined foods. Many whole foods have anti-inflammatory properties because they have beneficial fiber, vitamins and minerals. However, some stand apart, possessing powerful medicinal properties. Below I have listed my five favorite foods to reduce inflammation, prevent diseases and retard the aging process. Not only are these foods rich in nutrition, they are rich in flavor.\u003c/p>\n\u003col>\n\u003cstrong>Five foods that reduce inflammation\u003c/strong>\n\u003cli>\u003cstrong>Turmeric\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000-300x200.jpg\" title=\"Tumeric.\" alt=\"Tumeric. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55411\">\u003c/a>This Asian spice is a medicinal superfood. Turmeric (Curcuma Longa) is a relative of ginger and is the spice that gives curry powder its characteristic yellow color. It is one of the most extensively researched medicinal spices. It protects the liver from toxins and is effective in killing numerous bacteria and yeasts. It is also and exceptional \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23281076\">anti-inflammatory\u003c/a>. Studies indicate that one of the most important constituents in turmeric is the yellow pigment, curcumin. It blocks several inflammatory chemicals reducing inflammation throughout the body. It is easy to consume turmeric daily by adding it to curries, beans, rice, sauces or smoothies. Just be careful because curcumin is so powerful that is stains everything -- clothing, towels and countertops. Turmeric is available as a dried powder or as the fresh root which resembles yellow ginger. It is best absorbed when it is combined with black pepper, or other aromatic spices as it is in traditional curry.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Flax seeds and other rich sources of omega-3 fatty acids\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000-300x200.jpg\" title=\"Flax Seeds and Walnuts.\" alt=\"Flax Seeds and Walnuts. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55407\">\u003c/a>In our bodies, cells communicate with each other by sending chemical messengers into the blood stream. These messengers are called cytokines. Certain cytokines promote an inflammatory response, while others turn it off. Omega-3 fatty acids cause more of the anti-inflammatory cytokines to be made. The modern American diet is very low in omega-3 fatty acids. It is difficult to get enough of them without making a conscious effort to eat high omega-3 foods. Flax seeds are one of the best vegetarian sources of omega-3s. Other rich sources are cold-water \u003ca href=\"http://solutionsnaturopathiccare.com/2011/09/12/rosemary-salmon-by-dara-thompson-naturopathic-doctor/\">fish\u003c/a>, hemp seeds, walnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/\">chia seeds\u003c/a> and \u003ca href=\"http://solutionsnaturopathiccare.com/2011/10/02/an-abundance-of-joy-by-dara-thompson-naturopathic-doctor/\">grass-fed beef\u003c/a>.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Berries\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000-300x200.jpg\" title=\"Blueberries and Pomegranate.\" alt=\"Blueberries and Pomegranate. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55412\">\u003c/a>Berries have a wide range of health benefits from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">anti-cancer\u003c/a> effects to improving wound healing. One of their most important properties is their ability to reduce \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17533651\">inflammation\u003c/a>. This property has been studied in different types of berries as well as in similar fruit such as pomegranate and cherries. It is easy to eat a variety of berries regularly as they tend to be accessible and are delicious. In the winter frozen berries are a good option. Freezing and thawing the fruit actually makes the powerful flavonoid compounds more available. Berries can be eaten in smoothies, fruit salads, desserts or straight from the bowl.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Kiwis and other high enzyme foods\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a-300x200.jpg\" title=\"Kiwis.\" alt=\"Kiwis. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55406\">\u003c/a>Enzymes are one of the oldest natural remedies for inflammation. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3287010\">Bromelain\u003c/a>, an enzyme rich extract from the pineapple fruit, has been used by the medical community for over 50 years. The most effective enzymes seem to be the ones that break down \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852049/\">proteins\u003c/a>. These are found abundantly in several fruits like kiwi, pineapple and green papaya. When consumed raw, a portion of these enzymes are absorbed intact into the blood stream where they break down inflammatory complexes. For acute conditions highly concentrated supplements are often used. But for low-grade chronic inflammation food is an important part of prevention and healing. Kiwis are a winter fruit in California. They are available in most stores, or you can pick your own organic kiwis at \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Farms\u003c/a> in Pescadero.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Olives and extra virgin olive oil\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600-200x300.jpg\" title=\"Extra Virgin Olive Oil and Olives.\" alt=\"Extra Virgin Olive Oil and Olives. Photo: Wendy Goodfriend\" width=\"200\" height=\"300\" class=\"alignright size-medium wp-image-55410\">\u003c/a>The Mediterranean diet is well known to promote health and longevity. This is largely due to the high consumption of olives and extra virgin olive oil. These oily fruits are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23044226\">anti-inflammatory polyphenols\u003c/a> that have been shown to reduce both \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22449789\">arthritis and heart disease\u003c/a>. However, these important phytochemicals are not present in the refined oil. So remember to use the extra virgin, cold-pressed oil or the whole olives.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>Try the simple recipe below for wintertime treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Almond-Ambrosia Fruit Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4 people as a light meal or 8 people as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\" title=\"Almond-Ambrosia Fruit Salad.\" alt=\"Almond-Ambrosia Fruit Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55408\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of kiwis, sliced into rounds or half moons\u003c/li>\n\u003cli>1 cup of pomegranate seeds\u003c/li>\n\u003cli>1 cup of blueberries -- fresh or frozen, thawed and drained\u003c/li>\n\u003cli>1 cup of navel oranges, peeled and separated into wedges (for an attractive presentation remove the outer membrane from the orange slices)\u003c/li>\n\u003cli>1 cup of blanched almonds\u003c/li>\n\u003cli>4 pitted dates or 2 T. of maple syrup or honey\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1 teaspoon of diced fresh turmeric or ginger\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1/4 cup of flax, hemp or chia seeds to garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put all of the fruit in a serving bowl and mix it gently. You may also layer it or arrange it in circular patterns.\u003c/li>\n\u003cli> For Fruit Salad Dressing -- Place the almond, dates, spices and salt in a blender with 1/2 cup of water.\u003c/li>\n\u003cli>Keep an additional cup of water next to the blender to add while mixing. Turn the blender on a low (be sure your lid is on tight) and slowly increase the speed adding water as necessary to process the nuts. The nuts will not puree effectively with too much water added all at once.\u003c/li>\n\u003cli>Increase to the speed to the highest setting process the mixture until it resembles a thick cream. This is a dressing for the fruit salad.\u003c/li>\n\u003cli>Serve the fruit salad, almond ambrosia sauce and seeds in separate bowls and allow people to assemble their own dishes. The seeds will become soggy and gummy if they are added too soon.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Slight Twist On The Sunday Roast",
"title": "A Slight Twist On The Sunday Roast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Energy Drinks Blamed For Boost In Emergency Room Visits",
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"content": "\u003cfigure id=\"attachment_55000\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\" alt=\"The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-55000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/22/170002123/energy-drinks-blamed-for-boom-in-emergency-room-visits\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Should emergency rooms track the number of people who get hurt or sick after drinking coffee? That's what the maker of Monster energy drinks suggests in response to a recent report that emergency-room visits involving caffeine-laced energy drinks doubled from 2007 to 2011.\u003c/p>\n\u003cp>The energy drink maker took issue with the \u003ca href=\"http://www.samhsa.gov/data/2k13/DAWN126/sr126-energy-drinks-use.pdf\">report\u003c/a>, pointing out that there was no evidence in the federal government's survey that energy drinks caused the people's health problem – and that energy drinks aren't the only way to slug caffeine.\u003c/p>\n\u003cp>\"The report did not even look at ER visits associated with coffee consumption and could not say whether people who had consumed significant quantities of caffeine from coffee or other sources so not likewise visit the ER,\" Monster Beverage Corp. said in a \u003ca href=\"http://investors.monsterbevcorp.com/releasedetail.cfm?ReleaseID=734511\">statement\u003c/a>. As we've reported recently, young people are drinking \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">more coffee\u003c/a> for the extra jolt these days.\u003c/p>\n\u003cp>True, most people don't confess to having downed a latte when they show up sick at the ER. But public health officials and lawmakers say energy drinks pose unique hazards because they're often sold in large sizes that deliver a potent dose of caffeine. They're flavored and colored to look like soft drinks, making them more \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">appealing to children\u003c/a> and teenagers than a cup of coffee. That gives the impression that there's no downside to drinking a lot, even though consuming large amounts of caffeine can cause problems like rapid heartbeat, muscle tremors, and seizures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last fall, the Food and Drug Administration confirmed that it has received five reports of people \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/23/163470219/monster-beverage-under-fire-as-reports-link-deaths-to-its-energy-drinks\">dying after drinking\u003c/a> caffeinated energy drinks, including a 14 year-old Maryland girl. The agency says there's no proof that the drinks caused the deaths, but it's now investigating energy-drink safety. And the Federal Trade Commission is looking into the manufacturers' marketing, which, among other things, claims the drinks improve energy and concentration.\u003c/p>\n\u003cp>The new numbers on emergency-department visits come from the Substance Abuse and Mental Health Services Administration, which tracks drug-related ER visits. They found that energy-drink related visits rose from 10,068 in 2007 to 20,782 in 2011. That's out of more than 1 million drug-related ER visits, the \u003ca href=\"http://www.samhsa.gov/data/2k12/DAWN096/SR096EDHighlights2010.htm\">agency says\u003c/a>. Before 2007, energy drink incidents were too few to report, the paper says.\u003c/p>\n\u003cp>About 60 percent of the people were seeking help with adverse reactions to the energy drink alone, while 27 percent had also taken prescription drugs. Another 13 percent had downed energy drinks and alcohol, while 10 percent had combined energy drinks and illegal drugs. Teenagers and young adults were most likely to end up in the ER.\u003c/p>\n\u003cp>The facepalm stat: Nine percent of the unfortunates had combined energy drinks with prescription stimulants like Ritalin, giving them a double dose of chemical buzz.\u003c/p>\n\u003cp>The SAMHSA study doesn't prove that the drinks caused the health problems, but tracks with other studies that have found health problems with energy drinks. People who combine energy drinks with alcohol are more likely to get drunk, and drive drunk, according to a 2010 \u003ca href=\"http://www.npr.org/blogs/health/2010/02/red_bull_alcohol_drunk_driving.html\">study\u003c/a>.\u003c/p>\n\u003cp>The SAMHSA report prompted three congressmen to renew their call for companies to fully disclose energy-drink ingredients, and provide evidence to support marketing claims.\u003c/p>\n\u003cp>\"There is very clearly a lack of understanding about the health effects of energy drinks and their ingredients especially on children and adolescents,\" Sen. Richard Blumenthal, D-Conn., said in a \u003ca href=\"http://markey.house.gov/press-release/markey-durbin-blumenthal-quiz-energy-drink-makers-products\">statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And last Thursday, Chicago Alderman Edward Burke proposed a citywide \u003ca href=\"http://www.suntimes.com/17639879-761/burke-wants-full-ban-on-full-throttle-and-other-high-caffeine-energy-drinks.html\">ban on sales\u003c/a> of energy drinks. \"Chicago ought to be on the forefront of public awareness and education about the potential dangers of these products,\" he told a local TV station. No word on whether the rest of the city council backs the notion of a buzz-free Windy City.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Caffeine-overdose cases appearing in the ER have doubled in recent years, causing federal investigators take a closer look at energy drinks. And many people are combining the drinks with alcohol and other drugs, intensifying the effects.",
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"description": "Caffeine-overdose cases appearing in the ER have doubled in recent years, causing federal investigators take a closer look at energy drinks. And many people are combining the drinks with alcohol and other drugs, intensifying the effects.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55000\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\" alt=\"The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-55000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/22/170002123/energy-drinks-blamed-for-boom-in-emergency-room-visits\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Should emergency rooms track the number of people who get hurt or sick after drinking coffee? That's what the maker of Monster energy drinks suggests in response to a recent report that emergency-room visits involving caffeine-laced energy drinks doubled from 2007 to 2011.\u003c/p>\n\u003cp>The energy drink maker took issue with the \u003ca href=\"http://www.samhsa.gov/data/2k13/DAWN126/sr126-energy-drinks-use.pdf\">report\u003c/a>, pointing out that there was no evidence in the federal government's survey that energy drinks caused the people's health problem – and that energy drinks aren't the only way to slug caffeine.\u003c/p>\n\u003cp>\"The report did not even look at ER visits associated with coffee consumption and could not say whether people who had consumed significant quantities of caffeine from coffee or other sources so not likewise visit the ER,\" Monster Beverage Corp. said in a \u003ca href=\"http://investors.monsterbevcorp.com/releasedetail.cfm?ReleaseID=734511\">statement\u003c/a>. As we've reported recently, young people are drinking \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">more coffee\u003c/a> for the extra jolt these days.\u003c/p>\n\u003cp>True, most people don't confess to having downed a latte when they show up sick at the ER. But public health officials and lawmakers say energy drinks pose unique hazards because they're often sold in large sizes that deliver a potent dose of caffeine. They're flavored and colored to look like soft drinks, making them more \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">appealing to children\u003c/a> and teenagers than a cup of coffee. That gives the impression that there's no downside to drinking a lot, even though consuming large amounts of caffeine can cause problems like rapid heartbeat, muscle tremors, and seizures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last fall, the Food and Drug Administration confirmed that it has received five reports of people \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/23/163470219/monster-beverage-under-fire-as-reports-link-deaths-to-its-energy-drinks\">dying after drinking\u003c/a> caffeinated energy drinks, including a 14 year-old Maryland girl. The agency says there's no proof that the drinks caused the deaths, but it's now investigating energy-drink safety. And the Federal Trade Commission is looking into the manufacturers' marketing, which, among other things, claims the drinks improve energy and concentration.\u003c/p>\n\u003cp>The new numbers on emergency-department visits come from the Substance Abuse and Mental Health Services Administration, which tracks drug-related ER visits. They found that energy-drink related visits rose from 10,068 in 2007 to 20,782 in 2011. That's out of more than 1 million drug-related ER visits, the \u003ca href=\"http://www.samhsa.gov/data/2k12/DAWN096/SR096EDHighlights2010.htm\">agency says\u003c/a>. Before 2007, energy drink incidents were too few to report, the paper says.\u003c/p>\n\u003cp>About 60 percent of the people were seeking help with adverse reactions to the energy drink alone, while 27 percent had also taken prescription drugs. Another 13 percent had downed energy drinks and alcohol, while 10 percent had combined energy drinks and illegal drugs. Teenagers and young adults were most likely to end up in the ER.\u003c/p>\n\u003cp>The facepalm stat: Nine percent of the unfortunates had combined energy drinks with prescription stimulants like Ritalin, giving them a double dose of chemical buzz.\u003c/p>\n\u003cp>The SAMHSA study doesn't prove that the drinks caused the health problems, but tracks with other studies that have found health problems with energy drinks. People who combine energy drinks with alcohol are more likely to get drunk, and drive drunk, according to a 2010 \u003ca href=\"http://www.npr.org/blogs/health/2010/02/red_bull_alcohol_drunk_driving.html\">study\u003c/a>.\u003c/p>\n\u003cp>The SAMHSA report prompted three congressmen to renew their call for companies to fully disclose energy-drink ingredients, and provide evidence to support marketing claims.\u003c/p>\n\u003cp>\"There is very clearly a lack of understanding about the health effects of energy drinks and their ingredients especially on children and adolescents,\" Sen. Richard Blumenthal, D-Conn., said in a \u003ca href=\"http://markey.house.gov/press-release/markey-durbin-blumenthal-quiz-energy-drink-makers-products\">statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And last Thursday, Chicago Alderman Edward Burke proposed a citywide \u003ca href=\"http://www.suntimes.com/17639879-761/burke-wants-full-ban-on-full-throttle-and-other-high-caffeine-energy-drinks.html\">ban on sales\u003c/a> of energy drinks. \"Chicago ought to be on the forefront of public awareness and education about the potential dangers of these products,\" he told a local TV station. No word on whether the rest of the city council backs the notion of a buzz-free Windy City.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "4 Tips To Help A Foodie Get Through Chemo",
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"content": "\u003cfigure id=\"attachment_54801\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\" alt=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" title=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" width=\"560\" height=\"314\" class=\"size-full wp-image-54801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/99818887/madhulika-sikka\">Madhulika Sikka\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169333561/4-tips-to-help-a-foodie-get-through-chemo\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>When I was diagnosed with breast cancer two years ago, it was clear that I would be thinking about a lot of things — myriad doctor visits, multiple tests, surgeries and chemotherapy.\u003c/p>\n\u003cp>Here are some things I knew about chemotherapy going in: it is unpleasant; it poisons your body; it makes you nauseated.\u003c/p>\n\u003cp>But there was also something I wasn't quite as aware of: it\u003cem> \u003c/em>plays havoc with your taste buds and even impacts your reaction to food smells and food textures. In short, eating can become an unpleasant chore. As someone who both loves food and loves to cook, I prepared myself to enter a period of not eating or at least not enjoying eating.\u003c/p>\n\u003cp>But does it have to be that way? Not necessarily. Here are four tips I learned to help cope with treatment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. \u003cstrong>Avoid Risk.\u003c/strong> Pay attention to the list your doctors give you of what you can't eat. It took me some time to realize that this list resembles the list of things to avoid when pregnant: unwashed fruits and vegetables, raw and undercooked meat, raw milk products, salad bars, among others. Rather like in pregnancy, your body is undergoing a chemical change during chemo, and with a compromised immune system you have to be careful not to expose yourself to unwanted pathogens.\u003c/p>\n\u003cp>2. \u003cstrong>Manage Nausea.\u003c/strong> No duh! But this involves not just the amazing drugs you can now get as part of your treatment; it can also involve some homemade remedies, which offer a nice break from all the medications you will be on.\u003c/p>\n\u003cp>For me, that old standby, ginger, really did work. One of my favorite \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">cookbooks\u003c/a> to use was \u003cem>The Cancer Fighting Kitchen \u003c/em>by Rebecca Katz with Mat Edelson. I found the \u003ca href=\"http://www.scribd.com/doc/108863292/The-Cancer-Fighting-Kitchen-by-Rebecca-Katz-Recipes-and-Excerpt\">ginger syrup recipe\u003c/a> quite the tonic, along with her Magic Mineral Broth (recipe below). I would say these were staples. In fact, that broth (don't let the secret ingredient — seaweed — scare you) is still standard repertoire in my cooking, long after the end of treatment.\u003c/p>\n\u003cp>3. \u003cstrong>Beat Metal Mouth.\u003c/strong> Depending on which chemotherapy regimen you are on, you may find yourself with extreme dry mouth and also a metallic taste in your mouth. If you eat with metal flatware, the metallic taste will be worse. Time to get out the plastic forks. This doesn't last forever, but it really makes a difference.\u003c/p>\n\u003cp>4. \u003cstrong>Focus On Flavor.\u003c/strong> Does it taste good? If it does, eat it. If it doesn't, don't. Could this be more obvious? Well, you will be surprised at how much you will resist this seemingly simple bit of advice. \"Oh, but I must eat X because of its anti-cancer fighting properties,\" you'll say. When you are in the throes of treatment, you don't really have to worry about that because, well, you already have cancer, and you are fighting the cancer by going through treatment!\u003c/p>\n\u003cp>Eating should be a pleasure, and we tend to lose sight of that fact. In fact, eating should be as much about pleasure as it is about health. So don't destroy the pleasure by now forcing yourself to eat something that doesn't smell or taste good to you.\u003c/p>\n\u003cp>I continued to eat yogurt during my treatment because I thought it was good for me. The texture was unbearable, and my gag reflex would kick in, but I soldiered on. Now I can't eat yogurt without loading it with granola or fruit to distance myself from that unpleasant memory that I associate with its texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169338864/the-cancer-fighting-kitchen-nourishing-big-flavor-recipes-for-cancer-treatment-a\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cancer-fighting-cookbook-240x300.jpg\" alt=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" title=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" width=\"240\" height=\"300\" class=\"alignleft size-medium wp-image-54800\">\u003c/a>And let's go back to the pregnancy analogy. When I was pregnant, I could not drink tea because it tasted bad to me, and that is exactly what happened during chemo, so I stopped. I'm glad I did, because now I have no bad associations at all when it comes to my \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">tea habit/addiction\u003c/a>.\u003c/p>\n\u003cp>My apologies if you were expecting something more profound from a veteran of chemotherapy. The good news is that as far as food and chemotherapy goes, it is not as complicated a problem as it could be. But while it is not complicated, it is hard to get right. Everyone reacts a little differently, so there is trial and error involved. I ate a lot of peanut butter and chicken and drank protein-fortified smoothies. That's what worked for me. What works for you will be different but attainable, and that is even better news, because you will have plenty of other stuff to deal with during your treatment.\u003c/p>\n\u003cp>So, will a cancer cookbook or even an \u003ca href=\"http://www.dana-farber.org/nutrition-app.aspx\">app\u003c/a> help you through this period? Well, usually the recipes are common sense, nutritious foods that you might have been cooking already and will certainly want to continue to cook. What a cookbook can do is help you organize.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.countrymanpress.com/titles/CookCancer.html\">book\u003c/a> that just crossed my desk, \u003cem>Cooking through Cancer, \u003c/em>has a table of contents ordered by ailment: Sore Mouth, Nausea & Vomiting, Constipation, etc. This seems particularly useful when you are juggling so much else in managing your treatment, and the recipes look good, too.\u003c/p>\n\u003cp>There are a range of books to choose from, but actually the best thing you can do with a cancer cookbook is give one to your caregiver or whoever else is preparing meals for you while you are focusing on healing! Don't be embarrassed to do so. People want to help you, and if this is the help you need from them, go ahead — it sure beats a \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/what-color-is-your-breast-cancer/263459/\">pink teddy bear\u003c/a>. \u003cem>Bon appetit!\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Magic Mineral Broth\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery\u003cem> by Rebecca Katz with Mat Edelson, copyright 2009. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group. Photo Credit: Leo Gong.\u003c/em>\u003c/p>\n\u003cp>6 unpeeled carrots, cut into thirds\u003c/p>\n\u003cp>2 unpeeled yellow onions, cut into chunks\u003c/p>\n\u003cp>1 leek, white and green parts, cut into thirds\u003c/p>\n\u003cp>1 bunch celery, including the heart, cut into thirds\u003c/p>\n\u003cp>4 unpeeled red potatoes, quartered\u003c/p>\n\u003cp>2 unpeeled Japanese or regular sweet potatoes, quartered\u003c/p>\n\u003cp>1 unpeeled garnet yam, quartered\u003c/p>\n\u003cp>5 unpeeled cloves garlic, halved\u003c/p>\n\u003cp>1/2 bunch fresh flat-leaf parsley\u003c/p>\n\u003cp>1 eight-inch strip of kombu (dried strips of seaweed)\u003c/p>\n\u003cp>12 black peppercorns\u003c/p>\n\u003cp>4 whole allspice or juniper berries\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>8 quarts cold, filtered water\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.\u003c/p>\n\u003cp>Remove the lid, decrease the heat to low, and simmer, uncovered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.\u003c/p>\n\u003cp>Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.\u003c/p>\n\u003cp>\u003cem>Madhulika Sikka is executive editor of NPR News and author of the forthcoming book, A Breast Cancer Alphabet.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54801\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\" alt=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" title=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" width=\"560\" height=\"314\" class=\"size-full wp-image-54801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/99818887/madhulika-sikka\">Madhulika Sikka\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169333561/4-tips-to-help-a-foodie-get-through-chemo\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>When I was diagnosed with breast cancer two years ago, it was clear that I would be thinking about a lot of things — myriad doctor visits, multiple tests, surgeries and chemotherapy.\u003c/p>\n\u003cp>Here are some things I knew about chemotherapy going in: it is unpleasant; it poisons your body; it makes you nauseated.\u003c/p>\n\u003cp>But there was also something I wasn't quite as aware of: it\u003cem> \u003c/em>plays havoc with your taste buds and even impacts your reaction to food smells and food textures. In short, eating can become an unpleasant chore. As someone who both loves food and loves to cook, I prepared myself to enter a period of not eating or at least not enjoying eating.\u003c/p>\n\u003cp>But does it have to be that way? Not necessarily. Here are four tips I learned to help cope with treatment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. \u003cstrong>Avoid Risk.\u003c/strong> Pay attention to the list your doctors give you of what you can't eat. It took me some time to realize that this list resembles the list of things to avoid when pregnant: unwashed fruits and vegetables, raw and undercooked meat, raw milk products, salad bars, among others. Rather like in pregnancy, your body is undergoing a chemical change during chemo, and with a compromised immune system you have to be careful not to expose yourself to unwanted pathogens.\u003c/p>\n\u003cp>2. \u003cstrong>Manage Nausea.\u003c/strong> No duh! But this involves not just the amazing drugs you can now get as part of your treatment; it can also involve some homemade remedies, which offer a nice break from all the medications you will be on.\u003c/p>\n\u003cp>For me, that old standby, ginger, really did work. One of my favorite \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">cookbooks\u003c/a> to use was \u003cem>The Cancer Fighting Kitchen \u003c/em>by Rebecca Katz with Mat Edelson. I found the \u003ca href=\"http://www.scribd.com/doc/108863292/The-Cancer-Fighting-Kitchen-by-Rebecca-Katz-Recipes-and-Excerpt\">ginger syrup recipe\u003c/a> quite the tonic, along with her Magic Mineral Broth (recipe below). I would say these were staples. In fact, that broth (don't let the secret ingredient — seaweed — scare you) is still standard repertoire in my cooking, long after the end of treatment.\u003c/p>\n\u003cp>3. \u003cstrong>Beat Metal Mouth.\u003c/strong> Depending on which chemotherapy regimen you are on, you may find yourself with extreme dry mouth and also a metallic taste in your mouth. If you eat with metal flatware, the metallic taste will be worse. Time to get out the plastic forks. This doesn't last forever, but it really makes a difference.\u003c/p>\n\u003cp>4. \u003cstrong>Focus On Flavor.\u003c/strong> Does it taste good? If it does, eat it. If it doesn't, don't. Could this be more obvious? Well, you will be surprised at how much you will resist this seemingly simple bit of advice. \"Oh, but I must eat X because of its anti-cancer fighting properties,\" you'll say. When you are in the throes of treatment, you don't really have to worry about that because, well, you already have cancer, and you are fighting the cancer by going through treatment!\u003c/p>\n\u003cp>Eating should be a pleasure, and we tend to lose sight of that fact. In fact, eating should be as much about pleasure as it is about health. So don't destroy the pleasure by now forcing yourself to eat something that doesn't smell or taste good to you.\u003c/p>\n\u003cp>I continued to eat yogurt during my treatment because I thought it was good for me. The texture was unbearable, and my gag reflex would kick in, but I soldiered on. Now I can't eat yogurt without loading it with granola or fruit to distance myself from that unpleasant memory that I associate with its texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169338864/the-cancer-fighting-kitchen-nourishing-big-flavor-recipes-for-cancer-treatment-a\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cancer-fighting-cookbook-240x300.jpg\" alt=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" title=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" width=\"240\" height=\"300\" class=\"alignleft size-medium wp-image-54800\">\u003c/a>And let's go back to the pregnancy analogy. When I was pregnant, I could not drink tea because it tasted bad to me, and that is exactly what happened during chemo, so I stopped. I'm glad I did, because now I have no bad associations at all when it comes to my \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">tea habit/addiction\u003c/a>.\u003c/p>\n\u003cp>My apologies if you were expecting something more profound from a veteran of chemotherapy. The good news is that as far as food and chemotherapy goes, it is not as complicated a problem as it could be. But while it is not complicated, it is hard to get right. Everyone reacts a little differently, so there is trial and error involved. I ate a lot of peanut butter and chicken and drank protein-fortified smoothies. That's what worked for me. What works for you will be different but attainable, and that is even better news, because you will have plenty of other stuff to deal with during your treatment.\u003c/p>\n\u003cp>So, will a cancer cookbook or even an \u003ca href=\"http://www.dana-farber.org/nutrition-app.aspx\">app\u003c/a> help you through this period? Well, usually the recipes are common sense, nutritious foods that you might have been cooking already and will certainly want to continue to cook. What a cookbook can do is help you organize.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.countrymanpress.com/titles/CookCancer.html\">book\u003c/a> that just crossed my desk, \u003cem>Cooking through Cancer, \u003c/em>has a table of contents ordered by ailment: Sore Mouth, Nausea & Vomiting, Constipation, etc. This seems particularly useful when you are juggling so much else in managing your treatment, and the recipes look good, too.\u003c/p>\n\u003cp>There are a range of books to choose from, but actually the best thing you can do with a cancer cookbook is give one to your caregiver or whoever else is preparing meals for you while you are focusing on healing! Don't be embarrassed to do so. People want to help you, and if this is the help you need from them, go ahead — it sure beats a \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/what-color-is-your-breast-cancer/263459/\">pink teddy bear\u003c/a>. \u003cem>Bon appetit!\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Magic Mineral Broth\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery\u003cem> by Rebecca Katz with Mat Edelson, copyright 2009. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group. Photo Credit: Leo Gong.\u003c/em>\u003c/p>\n\u003cp>6 unpeeled carrots, cut into thirds\u003c/p>\n\u003cp>2 unpeeled yellow onions, cut into chunks\u003c/p>\n\u003cp>1 leek, white and green parts, cut into thirds\u003c/p>\n\u003cp>1 bunch celery, including the heart, cut into thirds\u003c/p>\n\u003cp>4 unpeeled red potatoes, quartered\u003c/p>\n\u003cp>2 unpeeled Japanese or regular sweet potatoes, quartered\u003c/p>\n\u003cp>1 unpeeled garnet yam, quartered\u003c/p>\n\u003cp>5 unpeeled cloves garlic, halved\u003c/p>\n\u003cp>1/2 bunch fresh flat-leaf parsley\u003c/p>\n\u003cp>1 eight-inch strip of kombu (dried strips of seaweed)\u003c/p>\n\u003cp>12 black peppercorns\u003c/p>\n\u003cp>4 whole allspice or juniper berries\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>8 quarts cold, filtered water\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.\u003c/p>\n\u003cp>Remove the lid, decrease the heat to low, and simmer, uncovered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.\u003c/p>\n\u003cp>Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.\u003c/p>\n\u003cp>\u003cem>Madhulika Sikka is executive editor of NPR News and author of the forthcoming book, A Breast Cancer Alphabet.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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