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"content": "\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\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>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168872161/college-students-with-food-allergies-make-legal-gains\">The Salt at NPR Food\u003c/a> (1/8/13)\u003c/p>\n\u003cfigure id=\"attachment_54191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-300x225.jpg\" alt=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" title=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" width=\"300\" height=\"225\" class=\"size-medium wp-image-54191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Many a college student lives off of microwavable meals – but some do it not by choice but because they're worried school food might make them sick.\u003c/p>\n\u003cp>They may have \u003ca href=\"http://celiac.nih.gov/\">celiac disease\u003c/a>, a digestive ailment caused by gluten, or life-threatening allergies to foods like peanuts — both are on the rise. But even as more people become aware of the issues, schools and institutions may lag behind.\u003c/p>\n\u003cp>Now some food allergy advocates are celebrating what they see as a shifting legal trend: schools and other institutions required to treat food allergies as a disability. They've found an ally in the Department of Justice.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>DOJ's Civil Rights Division \u003ca href=\"http://www.justice.gov/opa/pr/2012/December/12-crt-1538.html\">announced\u003c/a> last month that the Americans With Disabilities Act applies to students at Lesley University in Cambridge, Ma., who claimed that the school's food services and meal plans were inadequate for their needs. It was the first food allergy-related settlement under ADA in higher education, says a DOJ spokeswoman.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.justice.gov/iso/opa/resources/75920121220161432503826.pdf\">agreement\u003c/a> with DOJ, Lesley is required provide gluten- and allergen-free food options in its dining halls, offer special meal plans for students with allergies, and pay $50,000 in damages to the students who filed the claim in 2009, among other measures.\u003c/p>\n\u003cp>\"The Lesley settlement is terrific,\" \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=163&Itemid=273\">Marilyn Geller\u003c/a>, chief operating officer of the Celiac Disease Foundation, tells The Salt. \"It puts all universities on notice that they're going to have to make these accommodations for students with celiac, gluten sensitivity and other food allergies.\"\u003c/p>\n\u003cp>Food allergies affect about 2 percent of adults and 4 to 8 percent of kids in the U.S., and the number of young people diagnosed with a food allergy has risen in the last decade, \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm089307.htm\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>By applying the ADA to food allergies, the DOJ has essentially turned food into an access issue – akin to providing ramps for students in wheelchairs.\u003c/p>\n\u003cp>\"By not accommodating food allergies, you're barring students from participating in the university,\" says Maria Acebal, a lawyer and spokeswoman for \u003ca href=\"http://www.foodallergy.org/\">Food Allergy Research & Education\u003c/a>, an advocacy group. \"If you can't get safe food, how can you study there?\"\u003c/p>\n\u003cp>It's gotten easier to make the case that food allergy is a disability since Congress broadened the scope of the ADA in 2008 with an \u003ca href=\"https://www.disability.gov/viewResource?id=13765822\">amendment\u003c/a>. The amendment has led to widespread reforms to accommodate people, especially children, with food allergies.\u003c/p>\n\u003cp>But Geller says there's still a ways to go, especially for people with celiac disease and gluten sensitivity who have to worry about cross-contamination of their food.\u003c/p>\n\u003cp>\"The problem is that a microscopic amount of gluten for people who are very sensitive can take them down for several days,\" says Geller. \"So we want schools to take it to the next level and make sure that the gluten-free food is prepared and served in dedicated areas so there's no cross contamination.\" \u003c/p>\n\u003cp>\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>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168872161/college-students-with-food-allergies-make-legal-gains\">The Salt at NPR Food\u003c/a> (1/8/13)\u003c/p>\n\u003cfigure id=\"attachment_54191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-300x225.jpg\" alt=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" title=\"A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\" width=\"300\" height=\"225\" class=\"size-medium wp-image-54191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent settlement between a university and the Justice Department may encourage institutions to better accommodate students with food allergies. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Many a college student lives off of microwavable meals – but some do it not by choice but because they're worried school food might make them sick.\u003c/p>\n\u003cp>They may have \u003ca href=\"http://celiac.nih.gov/\">celiac disease\u003c/a>, a digestive ailment caused by gluten, or life-threatening allergies to foods like peanuts — both are on the rise. But even as more people become aware of the issues, schools and institutions may lag behind.\u003c/p>\n\u003cp>Now some food allergy advocates are celebrating what they see as a shifting legal trend: schools and other institutions required to treat food allergies as a disability. They've found an ally in the Department of Justice.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>DOJ's Civil Rights Division \u003ca href=\"http://www.justice.gov/opa/pr/2012/December/12-crt-1538.html\">announced\u003c/a> last month that the Americans With Disabilities Act applies to students at Lesley University in Cambridge, Ma., who claimed that the school's food services and meal plans were inadequate for their needs. It was the first food allergy-related settlement under ADA in higher education, says a DOJ spokeswoman.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.justice.gov/iso/opa/resources/75920121220161432503826.pdf\">agreement\u003c/a> with DOJ, Lesley is required provide gluten- and allergen-free food options in its dining halls, offer special meal plans for students with allergies, and pay $50,000 in damages to the students who filed the claim in 2009, among other measures.\u003c/p>\n\u003cp>\"The Lesley settlement is terrific,\" \u003ca href=\"http://www.celiac.org/index.php?option=com_content&view=article&id=163&Itemid=273\">Marilyn Geller\u003c/a>, chief operating officer of the Celiac Disease Foundation, tells The Salt. \"It puts all universities on notice that they're going to have to make these accommodations for students with celiac, gluten sensitivity and other food allergies.\"\u003c/p>\n\u003cp>Food allergies affect about 2 percent of adults and 4 to 8 percent of kids in the U.S., and the number of young people diagnosed with a food allergy has risen in the last decade, \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm089307.htm\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>By applying the ADA to food allergies, the DOJ has essentially turned food into an access issue – akin to providing ramps for students in wheelchairs.\u003c/p>\n\u003cp>\"By not accommodating food allergies, you're barring students from participating in the university,\" says Maria Acebal, a lawyer and spokeswoman for \u003ca href=\"http://www.foodallergy.org/\">Food Allergy Research & Education\u003c/a>, an advocacy group. \"If you can't get safe food, how can you study there?\"\u003c/p>\n\u003cp>It's gotten easier to make the case that food allergy is a disability since Congress broadened the scope of the ADA in 2008 with an \u003ca href=\"https://www.disability.gov/viewResource?id=13765822\">amendment\u003c/a>. The amendment has led to widespread reforms to accommodate people, especially children, with food allergies.\u003c/p>\n\u003cp>But Geller says there's still a ways to go, especially for people with celiac disease and gluten sensitivity who have to worry about cross-contamination of their food.\u003c/p>\n\u003cp>\"The problem is that a microscopic amount of gluten for people who are very sensitive can take them down for several days,\" says Geller. \"So we want schools to take it to the next level and make sure that the gluten-free food is prepared and served in dedicated areas so there's no cross contamination.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\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>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_53595\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\" alt=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" title=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Helen Thompson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">The Salt at NPR Food\u003c/a> (12/28/12)\u003c/strong>\u003c/p>\n\u003cp>Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they \u003ca href=\"http://www.pnas.org/content/104/10/3736.abstract\">lacked\u003c/a> a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.\u003c/p>\n\u003cp>Today, however, 35 percent of the global population — mostly people with European ancestry — \u003ca href=\"http://www.aafp.org/afp/2002/0501/p1845.html\">can\u003c/a> digest lactose in adulthood without a hitch.\u003c/p>\n\u003cp>So, how did we transition from milk-a-phobics to milkaholics? \"The first and most correct answer is, we don't know,\" says \u003ca href=\"http://www.ucl.ac.uk/mace-lab/people/mark\">Mark Thomas\u003c/a>, an evolutionary geneticist at University College London in the U.K.\u003c/p>\n\u003cp>Most babies can digest milk without getting an upset stomach thanks to an enzyme called lactase. Up until several thousand years ago, that enzyme turned off once a person grew into adulthood — meaning most adults were lactose intolerant (or \"lactase nonpersistent,\" as scientists call it).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But now that doesn't happen for most people of Northern and Central European descent and in certain African and Middle Eastern populations. This development of lactose tolerance took only about 20,000 years — the evolutionary equivalent of a hot minute — but it would have required extremely strong selective pressure.\u003c/p>\n\u003cp>\"Something happened when we started drinking milk that reduced mortality,\" says \u003ca href=\"http://hes.cahs.colostate.edu/faculty_staff/cordain.aspx?sm=a\">Loren Cordain\u003c/a>, an exercise physiologist at Colorado State University and an expert on \u003ca href=\"http://www.npr.org/blogs/health/2012/blogs/health/2012/06/01/154166626/the-paleo-diet-moves-from-the-gym-to-the-clinic?live=1\">Paleolithic nutrition\u003c/a>. That something, though, is a bit of a mystery.\u003c/p>\n\u003cp>\u003cstrong>The Clues\u003c/strong>\u003c/p>\n\u003cp>Milk, no surprise, is pretty nutritious. It's got protein, a bunch of micronutrients, lots of calcium and plenty of carbohydrates. For the ancient Neolithic farmer, it was like a superfood, says Thomas.\u003c/p>\n\u003cp>Even lactose-intolerant adults could have benefited from milk. Chemical evidence from ancient pots shows that these long-ago farmers learned to process the milk into \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/13/167034734/archaeologists-find-ancient-evidence-of-cheese-making\">cheese\u003c/a> or yogurt, which removes some of the lactose.\u003c/p>\n\u003cp>But around 8,000 years ago in what's now Turkey — just when humans were starting to milk newly domesticated cows, goats and sheep — mutations near the gene that produces the lactase enzyme started becoming more frequent. And around the same time, adult lactose tolerance developed. The mutation responsible for that may be between 2,000 and 20,000 years old; estimates \u003ca href=\"http://www.uni-mainz.de/FB/Biologie/Anthropologie/MolA/Download/Leonardi%20et%20al.%202012.pdf\">vary\u003c/a>.\u003c/p>\n\u003cp>But in order for that new trait to have persisted over many generations, something unique must have given milk drinkers an evolutionary edge.\u003c/p>\n\u003cp>\u003cstrong>A Tale Of Famine And Deadly Diarrhea\u003c/strong>\u003c/p>\n\u003cp>Thomas thinks a combination of two reasons may explain the persistence of the lactase mutation in Northern Europe.\u003c/p>\n\u003cp>First, the farmers that settled there came from the Fertile Crescent, and they brought crops native to that region, like wheat and barley. But with Northern Europe's shorter growing season, these crops were more likely to fail, causing famine.\u003c/p>\n\u003cp>Additionally, the colder Northern European climate lent itself to natural refrigeration. \"If you're a farmer in Southern Europe, and you milk a cow in the morning and you leave the milk out, it will be yogurt by noon. But if you do the same thing in Germany, it'll still be milk,\" says Thomas. A healthy lactose-intolerant person who drank that still-fresh milk would get a bad case of diarrhea. \"But if you're malnourished, then you'll die,\" Thomas says.\u003c/p>\n\u003cp>In times of famine, milk drinking probably increased. And the very people who shouldn't have been consuming high-lactose dairy products — the hungry and malnourished — would be the ones more likely to drink fresh milk. So, with milk's deadly effects for the lactose intolerant, individuals with the lactase mutation would have been more likely to survive and pass on that gene.\u003c/p>\n\u003cp>The combination of famine and longer processing time for milk is \"kind of like a double whammy,\" says Thomas, who has yet to publish his theory. Under his scenario, the lactose tolerant wouldn't always have had an evolutionary advantage, but for short periods of time, having that genetic mutation would have helped. \"Over a long run, it's modest; but over short periods of time, it's extremely high selection\" for the lactose tolerant, says Thomas.\u003c/p>\n\u003cp>Scientists may never discover the reason why adult lactose tolerance evolved so quickly. Other researchers have suggested that fresh milk \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1674005/pdf/brmedj01456-0021.pdf\">provided\u003c/a> a more pure fluid alternative to contaminated water sources in arid environments; that milk fat gave people a fertility advantage; or that milk drinking might have been associated with social prestige. Cordain \u003ca href=\"http://thepaleodiet.com/wp-content/uploads/2012/11/Ch-12-Adult-Lactase-Persistence.pdf\">argues\u003c/a> that milk gave humans an advantage against malaria in Africa and Southern Europe, and rickets in Northern Europe.\u003c/p>\n\u003cp>\"Whatever constellation of factors was involved, they're going to be different in different regions,\" says Thomas. \"But the selection pressure might have been equally strong in East Africa and Northern Europe, for example.\"\u003c/p>\n\u003cp>It's hard to tell how prevalent lactose tolerance has been over time. But so far scientists have found evidence of adult lactase persistence in ancient skeletons in Northern Europe, Scandinavia, southern France and elsewhere. Thomas and his colleague \u003ca href=\"http://katalog.uu.se/empInfo/?languageId=1&id=N9-60\">Oddný Sverrisdóttir\u003c/a> of Uppsala University in Sweden recently discovered lactase persistence in Spanish remains from about 5,000 years ago and hope to publish their research next year.\u003c/p>\n\u003cp>Thomas thinks that as genetic and archaeological technology continues to develop, modern science may someday reveal the culprit. But it might take a while because the research — like our genes — is still evolving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of years ago, ancient farmers gained the ability to consume milk as adults without getting an upset stomach. A remarkable mutation let some of them digest lactose sugar. But scientists still puzzle over why that mutation persisted and became prevalent in modern humans.",
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"title": "An Evolutionary Whodunit: How Did Humans Develop Lactose Tolerance? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53595\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\" alt=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" title=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Helen Thompson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">The Salt at NPR Food\u003c/a> (12/28/12)\u003c/strong>\u003c/p>\n\u003cp>Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they \u003ca href=\"http://www.pnas.org/content/104/10/3736.abstract\">lacked\u003c/a> a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.\u003c/p>\n\u003cp>Today, however, 35 percent of the global population — mostly people with European ancestry — \u003ca href=\"http://www.aafp.org/afp/2002/0501/p1845.html\">can\u003c/a> digest lactose in adulthood without a hitch.\u003c/p>\n\u003cp>So, how did we transition from milk-a-phobics to milkaholics? \"The first and most correct answer is, we don't know,\" says \u003ca href=\"http://www.ucl.ac.uk/mace-lab/people/mark\">Mark Thomas\u003c/a>, an evolutionary geneticist at University College London in the U.K.\u003c/p>\n\u003cp>Most babies can digest milk without getting an upset stomach thanks to an enzyme called lactase. Up until several thousand years ago, that enzyme turned off once a person grew into adulthood — meaning most adults were lactose intolerant (or \"lactase nonpersistent,\" as scientists call it).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But now that doesn't happen for most people of Northern and Central European descent and in certain African and Middle Eastern populations. This development of lactose tolerance took only about 20,000 years — the evolutionary equivalent of a hot minute — but it would have required extremely strong selective pressure.\u003c/p>\n\u003cp>\"Something happened when we started drinking milk that reduced mortality,\" says \u003ca href=\"http://hes.cahs.colostate.edu/faculty_staff/cordain.aspx?sm=a\">Loren Cordain\u003c/a>, an exercise physiologist at Colorado State University and an expert on \u003ca href=\"http://www.npr.org/blogs/health/2012/blogs/health/2012/06/01/154166626/the-paleo-diet-moves-from-the-gym-to-the-clinic?live=1\">Paleolithic nutrition\u003c/a>. That something, though, is a bit of a mystery.\u003c/p>\n\u003cp>\u003cstrong>The Clues\u003c/strong>\u003c/p>\n\u003cp>Milk, no surprise, is pretty nutritious. It's got protein, a bunch of micronutrients, lots of calcium and plenty of carbohydrates. For the ancient Neolithic farmer, it was like a superfood, says Thomas.\u003c/p>\n\u003cp>Even lactose-intolerant adults could have benefited from milk. Chemical evidence from ancient pots shows that these long-ago farmers learned to process the milk into \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/13/167034734/archaeologists-find-ancient-evidence-of-cheese-making\">cheese\u003c/a> or yogurt, which removes some of the lactose.\u003c/p>\n\u003cp>But around 8,000 years ago in what's now Turkey — just when humans were starting to milk newly domesticated cows, goats and sheep — mutations near the gene that produces the lactase enzyme started becoming more frequent. And around the same time, adult lactose tolerance developed. The mutation responsible for that may be between 2,000 and 20,000 years old; estimates \u003ca href=\"http://www.uni-mainz.de/FB/Biologie/Anthropologie/MolA/Download/Leonardi%20et%20al.%202012.pdf\">vary\u003c/a>.\u003c/p>\n\u003cp>But in order for that new trait to have persisted over many generations, something unique must have given milk drinkers an evolutionary edge.\u003c/p>\n\u003cp>\u003cstrong>A Tale Of Famine And Deadly Diarrhea\u003c/strong>\u003c/p>\n\u003cp>Thomas thinks a combination of two reasons may explain the persistence of the lactase mutation in Northern Europe.\u003c/p>\n\u003cp>First, the farmers that settled there came from the Fertile Crescent, and they brought crops native to that region, like wheat and barley. But with Northern Europe's shorter growing season, these crops were more likely to fail, causing famine.\u003c/p>\n\u003cp>Additionally, the colder Northern European climate lent itself to natural refrigeration. \"If you're a farmer in Southern Europe, and you milk a cow in the morning and you leave the milk out, it will be yogurt by noon. But if you do the same thing in Germany, it'll still be milk,\" says Thomas. A healthy lactose-intolerant person who drank that still-fresh milk would get a bad case of diarrhea. \"But if you're malnourished, then you'll die,\" Thomas says.\u003c/p>\n\u003cp>In times of famine, milk drinking probably increased. And the very people who shouldn't have been consuming high-lactose dairy products — the hungry and malnourished — would be the ones more likely to drink fresh milk. So, with milk's deadly effects for the lactose intolerant, individuals with the lactase mutation would have been more likely to survive and pass on that gene.\u003c/p>\n\u003cp>The combination of famine and longer processing time for milk is \"kind of like a double whammy,\" says Thomas, who has yet to publish his theory. Under his scenario, the lactose tolerant wouldn't always have had an evolutionary advantage, but for short periods of time, having that genetic mutation would have helped. \"Over a long run, it's modest; but over short periods of time, it's extremely high selection\" for the lactose tolerant, says Thomas.\u003c/p>\n\u003cp>Scientists may never discover the reason why adult lactose tolerance evolved so quickly. Other researchers have suggested that fresh milk \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1674005/pdf/brmedj01456-0021.pdf\">provided\u003c/a> a more pure fluid alternative to contaminated water sources in arid environments; that milk fat gave people a fertility advantage; or that milk drinking might have been associated with social prestige. Cordain \u003ca href=\"http://thepaleodiet.com/wp-content/uploads/2012/11/Ch-12-Adult-Lactase-Persistence.pdf\">argues\u003c/a> that milk gave humans an advantage against malaria in Africa and Southern Europe, and rickets in Northern Europe.\u003c/p>\n\u003cp>\"Whatever constellation of factors was involved, they're going to be different in different regions,\" says Thomas. \"But the selection pressure might have been equally strong in East Africa and Northern Europe, for example.\"\u003c/p>\n\u003cp>It's hard to tell how prevalent lactose tolerance has been over time. But so far scientists have found evidence of adult lactase persistence in ancient skeletons in Northern Europe, Scandinavia, southern France and elsewhere. Thomas and his colleague \u003ca href=\"http://katalog.uu.se/empInfo/?languageId=1&id=N9-60\">Oddný Sverrisdóttir\u003c/a> of Uppsala University in Sweden recently discovered lactase persistence in Spanish remains from about 5,000 years ago and hope to publish their research next year.\u003c/p>\n\u003cp>Thomas thinks that as genetic and archaeological technology continues to develop, modern science may someday reveal the culprit. But it might take a while because the research — like our genes — is still evolving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2012 \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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"disqusTitle": "Smartphone Apps Offer Few Shortcuts For Those With Food Allergies",
"title": "Smartphone Apps Offer Few Shortcuts For Those With Food Allergies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53550\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\" alt=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" title=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" width=\"560\" class=\"size-full wp-image-53550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies\">NPR's The Salt\u003c/a> (12/26/12)\u003c/strong>\u003c/p>\n\u003cp>Managing food allergies can be a pain, requiring lots of sleuthing of ingredients in restaurants and supermarkets. But people with potentially lethal allergies to nuts and other foods don't have much choice.\u003c/p>\n\u003cp>Dozens of smartphone apps offer to make that task easier. Doctors say, though, the apps now on the market just aren't reliable enough.\u003c/p>\n\u003cp>We here at The Salt got to thinking about food allergy apps when we ran across \u003ca href=\"http://www.ee.ucla.edu/people/faculty/faculty-directory/aydogan-ozcan\">Aydogan Ozcan\u003c/a>'s new smartphone-based food chemistry lab. The iTube uses a standard cellphone camera to analyze a food's chemical composition. A user need only pop a chunk of food into one of the two wee test tubes attached to the phone, wait 20 minutes, and — presto! — laboratory results, in parts per million.\u003c/p>\n\u003cp>Ozcan, a professor of electrical engineering and bioengineering at the University of California, Los Angeles, specializes in re-engineering cell phones into tools. He invented, for example, an inexpensive \u003ca href=\"http://www.nytimes.com/2009/11/08/business/08novel.html?partner=rss&emc=rss\">microscope\u003c/a> that could be used to test blood for malaria parasites or the HIV virus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He envisions the iTube as a tool for schools, restaurants and, of course, parents of children with food allergies. Users of the minilab could upload their results to a personal database or share the results with people around the world to create a crowdsourced food allergy database.\u003c/p>\n\u003cp>Ozcan recently tested the iTube prototype with store-bought cookies and found that his device accurately identified the presence of peanuts. The \u003ca href=\"http://pubs.rsc.org/en/content/articlelanding/2012/LC/C2LC41152K\">results\u003c/a> are published online in the journal \u003cem>Lab on a Chip\u003c/em>.\u003c/p>\n\u003cp>Charmed as we are by this invention, we realized that when talking about life-threatening illnesses it would be good to talk to a doctor. So we called up \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, a researcher at the Jaffe Food Allergy Institute at Mount Sinai Hospital in New York. He is not charmed at all.\u003c/p>\n\u003cp>\"I definitely have concerns and skepticism and warnings for my patients who use any of these things,\" he told The Salt. \"As far as I know, they are not accurate enough to rely on.\"\u003c/p>\n\u003cp>Food allergy apps on the market fall into three categories: food journals, to track foods eaten and symptoms; databases of food ingredients; and bar code scanners that can be used to determine food ingredients.\u003c/p>\n\u003cp>The food journals seem like they'd be harmless, since all the data comes from the person using them. But Sicherer says they could lead people to self-diagnose an allergy that isn't there and put themselves on needlessly restrictive diets. \"Talk to a doctor\" about symptoms, he says. \"Don't try to diagnose yourself. That's where people get themselves into trouble.\"\u003c/p>\n\u003cp>A scan of available iPhone and Android food database apps reveals lukewarm reviews, with people noting inconsistency between the apps and actual product labels. Given how often food manufacturers change products and ingredients, it seems like maintaining an accurate, comprehensive database for an app would be difficult at best. Sicherer says: \"When you're talking about your health and safety, you might not want to rely on that.\"\u003c/p>\n\u003cp>How about the bar code readers? They've been very successful for companies, such as Weight Watchers, that offer them to help people identify the calorie, fat, and fiber content in packaged foods.\u003c/p>\n\u003cp>But Sicherer dumps cold water on the notion of relying on these kinds of apps for finding potential allergens. \"There's a big difference if you're deciding if something's going to send you into [life-threatening] anaphylaxis, or if the calories are higher or lower. The margin of error is different.\"\u003c/p>\n\u003cp>Unfortunately, Sicherer says, the most reliable and simplest thing to do to avoid food allergens is still to \"read the label carefully, [and] ask questions in a restaurant.\"\u003c/p>\n\u003cp>Ozcan's lab on a phone looks like it could take care of the inaccuracy problem. But the prototype requires users to undertake a mini chemistry experiment. They would have to grind up the food, mix it in a test tube with hot water and a solvent, and then mix it with a series of testing liquids. That process takes about 20 minutes.\u003c/p>\n\u003cp>Imagine buying a brownie in a coffee shop and then going through that 20-minute drill. Suddenly asking the server \"Does this have nuts in it?\" seems like not such an ordeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking \"Does that have nuts in it?\" may actually be a better and safer option than pulling out your phone.",
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"description": "Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking "Does that have nuts in it?" may actually be a better and safer option than pulling out your phone.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53550\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\" alt=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" title=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" width=\"560\" class=\"size-full wp-image-53550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies\">NPR's The Salt\u003c/a> (12/26/12)\u003c/strong>\u003c/p>\n\u003cp>Managing food allergies can be a pain, requiring lots of sleuthing of ingredients in restaurants and supermarkets. But people with potentially lethal allergies to nuts and other foods don't have much choice.\u003c/p>\n\u003cp>Dozens of smartphone apps offer to make that task easier. Doctors say, though, the apps now on the market just aren't reliable enough.\u003c/p>\n\u003cp>We here at The Salt got to thinking about food allergy apps when we ran across \u003ca href=\"http://www.ee.ucla.edu/people/faculty/faculty-directory/aydogan-ozcan\">Aydogan Ozcan\u003c/a>'s new smartphone-based food chemistry lab. The iTube uses a standard cellphone camera to analyze a food's chemical composition. A user need only pop a chunk of food into one of the two wee test tubes attached to the phone, wait 20 minutes, and — presto! — laboratory results, in parts per million.\u003c/p>\n\u003cp>Ozcan, a professor of electrical engineering and bioengineering at the University of California, Los Angeles, specializes in re-engineering cell phones into tools. He invented, for example, an inexpensive \u003ca href=\"http://www.nytimes.com/2009/11/08/business/08novel.html?partner=rss&emc=rss\">microscope\u003c/a> that could be used to test blood for malaria parasites or the HIV virus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He envisions the iTube as a tool for schools, restaurants and, of course, parents of children with food allergies. Users of the minilab could upload their results to a personal database or share the results with people around the world to create a crowdsourced food allergy database.\u003c/p>\n\u003cp>Ozcan recently tested the iTube prototype with store-bought cookies and found that his device accurately identified the presence of peanuts. The \u003ca href=\"http://pubs.rsc.org/en/content/articlelanding/2012/LC/C2LC41152K\">results\u003c/a> are published online in the journal \u003cem>Lab on a Chip\u003c/em>.\u003c/p>\n\u003cp>Charmed as we are by this invention, we realized that when talking about life-threatening illnesses it would be good to talk to a doctor. So we called up \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, a researcher at the Jaffe Food Allergy Institute at Mount Sinai Hospital in New York. He is not charmed at all.\u003c/p>\n\u003cp>\"I definitely have concerns and skepticism and warnings for my patients who use any of these things,\" he told The Salt. \"As far as I know, they are not accurate enough to rely on.\"\u003c/p>\n\u003cp>Food allergy apps on the market fall into three categories: food journals, to track foods eaten and symptoms; databases of food ingredients; and bar code scanners that can be used to determine food ingredients.\u003c/p>\n\u003cp>The food journals seem like they'd be harmless, since all the data comes from the person using them. But Sicherer says they could lead people to self-diagnose an allergy that isn't there and put themselves on needlessly restrictive diets. \"Talk to a doctor\" about symptoms, he says. \"Don't try to diagnose yourself. That's where people get themselves into trouble.\"\u003c/p>\n\u003cp>A scan of available iPhone and Android food database apps reveals lukewarm reviews, with people noting inconsistency between the apps and actual product labels. Given how often food manufacturers change products and ingredients, it seems like maintaining an accurate, comprehensive database for an app would be difficult at best. Sicherer says: \"When you're talking about your health and safety, you might not want to rely on that.\"\u003c/p>\n\u003cp>How about the bar code readers? They've been very successful for companies, such as Weight Watchers, that offer them to help people identify the calorie, fat, and fiber content in packaged foods.\u003c/p>\n\u003cp>But Sicherer dumps cold water on the notion of relying on these kinds of apps for finding potential allergens. \"There's a big difference if you're deciding if something's going to send you into [life-threatening] anaphylaxis, or if the calories are higher or lower. The margin of error is different.\"\u003c/p>\n\u003cp>Unfortunately, Sicherer says, the most reliable and simplest thing to do to avoid food allergens is still to \"read the label carefully, [and] ask questions in a restaurant.\"\u003c/p>\n\u003cp>Ozcan's lab on a phone looks like it could take care of the inaccuracy problem. But the prototype requires users to undertake a mini chemistry experiment. They would have to grind up the food, mix it in a test tube with hot water and a solvent, and then mix it with a series of testing liquids. That process takes about 20 minutes.\u003c/p>\n\u003cp>Imagine buying a brownie in a coffee shop and then going through that 20-minute drill. Suddenly asking the server \"Does this have nuts in it?\" seems like not such an ordeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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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"disqusTitle": "Don't Fear That Expired Food",
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"content": "\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121226_me_11.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "When food passes its sell-by date, it's swept from the supermarket shelf. But that doesn't mean it's not safe to eat. Taste and smell are usually better indicators of a food's safety. And some items, like canned foods, can even last years or decades after their expiration date.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Elixirs Made To Fight Malaria Still Shine On The Modern Bar",
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"content": "\u003cfigure id=\"attachment_53155\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\">\u003cimg class=\"size-full wp-image-53155\" title=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\" alt=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\">The Salt at NPR\u003c/a> (12/20/12)\u003c/p>\n\u003cp>This week, our colleagues over at the Shots blog have been talking a lot about malaria. And, here at The Salt, that got us thinking about one thing: gin and tonics.\u003c/p>\n\u003cp>As you probably know, tonic is simply carbonated water mixed with quinine, a bitter compound that just happens to cure a malaria infection, albeit not so well.\u003c/p>\n\u003cp>Turns out, gin and tonics aren't the only drinks with ties to the feverish disease. If you're sipping an absinthe cocktail or an Italian aperitif this holiday season, chances are you're also imbibing a bit of \u003ca href=\"http://www.npr.org/blogs/health/2012/12/13/167188333/herbs-and-empires-a-brief-animated-history-of-malaria-drugs\">malaria's history\u003c/a>.\u003c/p>\n\u003cp>Many modern day liqueurs like Campari and Pimm's contain quinine. And absinthe –- that anise-flavored spirit with a nasty reputation –- also has a history with malaria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Absinthe gets its bitter flavor and alleged psychedelic properties from wormwood, a shrub that's been around since the dinosaurs. Coincidentally, the most \u003ca href=\"http://www.npr.org/blogs/health/2012/12/18/167440130/a-view-from-the-ground-thailand-battles-drug-resistant-malaria\">powerful malaria drug\u003c/a> we have today also comes from a type of wormwood found in China. More on that later.\u003c/p>\n\u003cfigure id=\"attachment_53157\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\">\u003cimg class=\"size-full wp-image-53157\" title=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\" alt=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" width=\"300\" height=\"433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>So how in the heck did all these malaria drugs get mixed in with our mixology?\u003c/p>\n\u003cp>Let's start with the classic: quinine. The bitter compound comes from the bark of the \u003ca href=\"http://www.lib.cam.ac.uk/deptserv/rcs/cinchona.html\">cinchona tree\u003c/a> (pronounced sin-KO-neh) in the Andes Mountains of South America.\u003c/p>\n\u003cp>It's unknown who discovered the fever-curing properties of the cinchona bark, but \u003ca href=\"http://www.kew.org/collections/ecbot/collections/topic/cinchona/a-short-history-of-cinchona/index.html\">according\u003c/a> to the Kew Royalty Botanical Gardens, Jesuit missionaries figured it out by about 1650, and soon it became the front-line defense for malaria in Europe (which at the time was treated with all kinds of barbaric approaches, like limb amputations and bloodletting).\u003c/p>\n\u003cp>By the late 1800s, the Dutch were growing the cinchona tree on the island of Java in Indonesia to meet the high-demand for quinine back in Europe, where monks and pharmacists were using the bark to make medicinal tonics.\u003c/p>\n\u003cp>\"Herb liqueurs all started this way,\" says \u003ca href=\"http://www.amystewart.com/\">Amy Stewart\u003c/a>, the author of a forthcoming book, \u003cem>The Drunken Botanist\u003c/em>, and a specialist in horticulture.\u003c/p>\n\u003cp>\"Apothecaries would soak the herbs and wood in alcohol to extract out the active ingredients and preserve them,\" she tells The Salt. \"Then you add a little bit of sugar to make it taste better, and you have a liqueur.\"\u003c/p>\n\u003cp>Stewart says pharmacist and chemists were making concoctions like this for just about every ailment: stomach aches, constipation, kidney stones and even alcohol-induced liver failure.\u003c/p>\n\u003cp>For malaria, they'd simply add cinchona to the elixirs.\u003c/p>\n\u003cp>Some of these quinine-spiked liqueurs are still around today, and the malaria drug gives them a characteristic bitter flavor.\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/new-from-lillet-rose.html?_r=0\">Lillet\u003c/a>, a French aperitif that goes into James Bond's famous martini: \"Three parts of Gordon's gin to one part vodka and a half measure of Kina Lillet,\" he \u003ca href=\"http://www.youtube.com/watch?v=Vc7n7yyXWsU\">says\u003c/a> in \u003cem>Casino Royale\u003c/em>.\u003c/p>\n\u003cp>There's the Italian \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/21/case-study-cocchi-americano-waking-the-dead/\">Cocchi Americano\u003c/a>, which is an essential component of the Corpse Reviver, one of the first cocktails designed to cure a hangover.\u003c/p>\n\u003cp>And, then there's Dubonnet — a sweet, quinine-flavored aperitif \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/magazine/8159201.stm\">beloved\u003c/a> by both the Queen Mother and Queen Elizabeth II. And, in the movie \u003cem>The Way We Were\u003c/em>, Barbara Streisand drank Dubonnet over ice as Katie Morosky.\u003c/p>\n\u003cfigure id=\"attachment_53156\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\">\u003cimg class=\"size-full wp-image-53156\" title=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\" alt=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" width=\"300\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Dubonnet also shares historical roots with the gin and tonic. They were both concocted as a way to get soldiers to take their malaria medication. Dubonnet helped French troops in North Africa get their quinine while British officers in India cut its bitter taste with gin, carbonated water and twist of lime.\u003c/p>\n\u003cp>So what about absinthe?\u003c/p>\n\u003cp>While Europeans and South Americans were messing around with cinchona and quinine, the Chinese had an even more powerful malaria drug up their sleeve --or should we say, in their tea cup.\u003c/p>\n\u003cp>According to a \u003ca href=\"According%20to%20a%20commentary%20in%20the%20British%20Journal%20of%20Clinical\">commentary\u003c/a> in the \u003cem>British Journal of Clinical Pharmacology, \u003c/em>traditional Chinese doctors have been treating malaria with a tea made from sweet wormwood, or qinghao, for thousands of years. They'd soak the shrub in water and then wring it out to extract the active ingredients.\u003c/p>\n\u003cp>\u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2012/01/17/health/for-intrigue-malaria-drug-artemisinin-gets-the-prize.html?pagewanted=all\">explained\u003c/a> earlier this year how this herbal remedy become a modern-day malaria drug.\u003c/p>\n\u003cp>In the 1960s, Chairman Mao wanted a magic bullet to stop malaria among his troops in North Vietnam. So he enlisted top scientists to find a new malaria drug from herbs used in traditional Chinese medicine.\u003c/p>\n\u003cp>It took 14 years and over 50 scientists, McNeil says, but finally the scientists isolated a potent anti-malarial compound from sweet wormwood. It's called artemisinin, and we still use it today.\u003c/p>\n\u003cp>But a note of caution — artemisinin isn't found in the European wormwood used in absinthe, so a drink of that liqueur wouldn't help with a malaria infection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Many modern day liqueurs, like Campari and Pimm's, started off as 19th century medicinal tonics made to cure an array of ailments, including malaria. So if you're sipping a French aperitif or an absinth cocktail this holiday season, chances are you're also imbibing a bit of malaria history.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53155\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\">\u003cimg class=\"size-full wp-image-53155\" title=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/martini.jpg\" alt=\"Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaken with splash of malaria drug, please. The original James Bond martini is made with gin, vodka and Kina Lillet, a French aperitif wine flavored with a smidge of the anti-malaria drug quinine. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\">The Salt at NPR\u003c/a> (12/20/12)\u003c/p>\n\u003cp>This week, our colleagues over at the Shots blog have been talking a lot about malaria. And, here at The Salt, that got us thinking about one thing: gin and tonics.\u003c/p>\n\u003cp>As you probably know, tonic is simply carbonated water mixed with quinine, a bitter compound that just happens to cure a malaria infection, albeit not so well.\u003c/p>\n\u003cp>Turns out, gin and tonics aren't the only drinks with ties to the feverish disease. If you're sipping an absinthe cocktail or an Italian aperitif this holiday season, chances are you're also imbibing a bit of \u003ca href=\"http://www.npr.org/blogs/health/2012/12/13/167188333/herbs-and-empires-a-brief-animated-history-of-malaria-drugs\">malaria's history\u003c/a>.\u003c/p>\n\u003cp>Many modern day liqueurs like Campari and Pimm's contain quinine. And absinthe –- that anise-flavored spirit with a nasty reputation –- also has a history with malaria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Absinthe gets its bitter flavor and alleged psychedelic properties from wormwood, a shrub that's been around since the dinosaurs. Coincidentally, the most \u003ca href=\"http://www.npr.org/blogs/health/2012/12/18/167440130/a-view-from-the-ground-thailand-battles-drug-resistant-malaria\">powerful malaria drug\u003c/a> we have today also comes from a type of wormwood found in China. More on that later.\u003c/p>\n\u003cfigure id=\"attachment_53157\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\">\u003cimg class=\"size-full wp-image-53157\" title=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dubonnet.jpg\" alt=\"Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\" width=\"300\" height=\"433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dubonnet is a French liqueur made wine, herbs and quinine. Joseph Dubonnet concocted the beverage as way to make troops take their malaria medication. Poster: Jules Chéret /Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>So how in the heck did all these malaria drugs get mixed in with our mixology?\u003c/p>\n\u003cp>Let's start with the classic: quinine. The bitter compound comes from the bark of the \u003ca href=\"http://www.lib.cam.ac.uk/deptserv/rcs/cinchona.html\">cinchona tree\u003c/a> (pronounced sin-KO-neh) in the Andes Mountains of South America.\u003c/p>\n\u003cp>It's unknown who discovered the fever-curing properties of the cinchona bark, but \u003ca href=\"http://www.kew.org/collections/ecbot/collections/topic/cinchona/a-short-history-of-cinchona/index.html\">according\u003c/a> to the Kew Royalty Botanical Gardens, Jesuit missionaries figured it out by about 1650, and soon it became the front-line defense for malaria in Europe (which at the time was treated with all kinds of barbaric approaches, like limb amputations and bloodletting).\u003c/p>\n\u003cp>By the late 1800s, the Dutch were growing the cinchona tree on the island of Java in Indonesia to meet the high-demand for quinine back in Europe, where monks and pharmacists were using the bark to make medicinal tonics.\u003c/p>\n\u003cp>\"Herb liqueurs all started this way,\" says \u003ca href=\"http://www.amystewart.com/\">Amy Stewart\u003c/a>, the author of a forthcoming book, \u003cem>The Drunken Botanist\u003c/em>, and a specialist in horticulture.\u003c/p>\n\u003cp>\"Apothecaries would soak the herbs and wood in alcohol to extract out the active ingredients and preserve them,\" she tells The Salt. \"Then you add a little bit of sugar to make it taste better, and you have a liqueur.\"\u003c/p>\n\u003cp>Stewart says pharmacist and chemists were making concoctions like this for just about every ailment: stomach aches, constipation, kidney stones and even alcohol-induced liver failure.\u003c/p>\n\u003cp>For malaria, they'd simply add cinchona to the elixirs.\u003c/p>\n\u003cp>Some of these quinine-spiked liqueurs are still around today, and the malaria drug gives them a characteristic bitter flavor.\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/new-from-lillet-rose.html?_r=0\">Lillet\u003c/a>, a French aperitif that goes into James Bond's famous martini: \"Three parts of Gordon's gin to one part vodka and a half measure of Kina Lillet,\" he \u003ca href=\"http://www.youtube.com/watch?v=Vc7n7yyXWsU\">says\u003c/a> in \u003cem>Casino Royale\u003c/em>.\u003c/p>\n\u003cp>There's the Italian \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/21/case-study-cocchi-americano-waking-the-dead/\">Cocchi Americano\u003c/a>, which is an essential component of the Corpse Reviver, one of the first cocktails designed to cure a hangover.\u003c/p>\n\u003cp>And, then there's Dubonnet — a sweet, quinine-flavored aperitif \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/magazine/8159201.stm\">beloved\u003c/a> by both the Queen Mother and Queen Elizabeth II. And, in the movie \u003cem>The Way We Were\u003c/em>, Barbara Streisand drank Dubonnet over ice as Katie Morosky.\u003c/p>\n\u003cfigure id=\"attachment_53156\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\">\u003cimg class=\"size-full wp-image-53156\" title=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/devil.jpg\" alt=\"Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\" width=\"300\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Often mistaken as an ad for absinthe, this 1906 poster actually promotes Maruin Quina, a French aperitif made with white wine infused with cherries, citrus and quinine. Painting by Leonetto Cappiello/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Dubonnet also shares historical roots with the gin and tonic. They were both concocted as a way to get soldiers to take their malaria medication. Dubonnet helped French troops in North Africa get their quinine while British officers in India cut its bitter taste with gin, carbonated water and twist of lime.\u003c/p>\n\u003cp>So what about absinthe?\u003c/p>\n\u003cp>While Europeans and South Americans were messing around with cinchona and quinine, the Chinese had an even more powerful malaria drug up their sleeve --or should we say, in their tea cup.\u003c/p>\n\u003cp>According to a \u003ca href=\"According%20to%20a%20commentary%20in%20the%20British%20Journal%20of%20Clinical\">commentary\u003c/a> in the \u003cem>British Journal of Clinical Pharmacology, \u003c/em>traditional Chinese doctors have been treating malaria with a tea made from sweet wormwood, or qinghao, for thousands of years. They'd soak the shrub in water and then wring it out to extract the active ingredients.\u003c/p>\n\u003cp>\u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2012/01/17/health/for-intrigue-malaria-drug-artemisinin-gets-the-prize.html?pagewanted=all\">explained\u003c/a> earlier this year how this herbal remedy become a modern-day malaria drug.\u003c/p>\n\u003cp>In the 1960s, Chairman Mao wanted a magic bullet to stop malaria among his troops in North Vietnam. So he enlisted top scientists to find a new malaria drug from herbs used in traditional Chinese medicine.\u003c/p>\n\u003cp>It took 14 years and over 50 scientists, McNeil says, but finally the scientists isolated a potent anti-malarial compound from sweet wormwood. It's called artemisinin, and we still use it today.\u003c/p>\n\u003cp>But a note of caution — artemisinin isn't found in the European wormwood used in absinthe, so a drink of that liqueur wouldn't help with a malaria infection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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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"disqusTitle": "The Paradox And Mystery Of Our Taste For Salt",
"title": "The Paradox And Mystery Of Our Taste For Salt",
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"content": "\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/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many health experts say we should eat less salt, but that's not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we've always eaten? Scientists say it's some of both.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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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"disqusTitle": "A Gluten-Free Holiday Table",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53032 http://blogs.kqed.org/bayareabites/?p=53032",
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"excerpt": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
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"description": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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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"disqusTitle": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Are we getting \"Jack'd\"? A surge in new caffeine-containing foods leads to new questions about just how much caffeine we're getting in our daily lives. Some advocates are calling for labeling, and they raise concerns about children's and teens' consumption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Power Balls: A Superfood Snack",
"title": "Power Balls: A Superfood Snack",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food is powerful medicine. Each day we need to feed ourselves and I believe that we should make those meals count. As a naturopathic doctor I regularly council people on diet and nutrition. But I learned early in my career that it isn’t enough to tell people what they should eat. Food needs to be satisfying to our senses and emotions. Most importantly, in our fast-paced lives it needs to be easy to prepare. That is why healthy recipes are integral to healthcare.\u003c/p>\n\u003cp>It is much easier to focus on the foods we should eat than on the ones to avoid. One of the best ways to boost nutrition is to include superfoods in our daily diet. They provide more than nourishment, they are nutrient dense and have specific health benefits. For example, darkly colored berries such as blueberries, goji berries and raspberries are one of the richest sources of antioxidants and flavinoids. Eating them regularly reduces inflammation and strengthens blood vessels. They also protect against a variety of diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/\">heart disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">cancer\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22357723\">diabetes\u003c/a>. \u003c/p>\n\u003cp>After recommending medicinal foods for years, I decided to create my own recipe for superfood snacks. To be honest I needed them myself. With a highly demanding job and two small children it was becoming increasingly difficult to eat a balanced diet. I found myself missing meals and the six-hour lag between lunch and dinner was a set up for low blood sugar. It may be ideal to sit down to three well-rounded meals, but when that isn’t possible it helps to have Power Balls.\u003c/p>\n\u003cp>I designed these snacks to provided sustained energy. They are high in protein and fiber, low in sugar and gluten-free. They also contain the superfoods flax and maca to balance hormones and improve mood. The other ingredients are extremely versatile and can be easily adapted to suit individual taste or avoid allergens. \u003c/p>\n\u003cfigure id=\"attachment_52823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ingredients-frontroom1000.jpg\" alt=\"Power Ball ingredients\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52823\">\u003cfigcaption class=\"wp-caption-text\">Power Ball ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_52822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ground-flax1000.jpg\" alt=\"Ground Flaxseeds\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52822\">\u003cfigcaption class=\"wp-caption-text\">Ground Flaxseeds \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flaxcouncil.ca/english/index.jsp?p=nutrition1&mp=nutrition\">FLAX\u003c/a>\u003c/strong>\u003cbr>\nCheap and tasty flax seeds are one of the original power foods. Flax seeds are the best vegetarian source of omega-3 fatty acids. These essential fatty acids (EFAs) are extremely important because they include anti-inflammatory, anti-cancer and hormone balancing properties. One of the most common uses of omega-3s is in the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21903025\">treatment of mood disorders and depression\u003c/a>. Unfortunately, EFAs are scarce in the modern American diet and supplementation is often necessary. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Flax is also a rich source of fiber. This helps to lower cholesterol, bind toxins and prevent constipation. Some of the most important components of this fiber are the lignans. Lignans are phytoestrogens. By binding to estrogen receptors, phytoestrogens can both balance hormone levels in premenopausal women and improve low estrogen symptoms on post-menopausal women. Some lignans are also potent anti-oxidants. The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">lignan SDG\u003c/a> for example has recently been shown to protect against \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">radiation damage\u003c/a>, and has potent anti-cancer effects. Flax seeds are available in both brown and golden varieties but the nutrition profile is similar. It is important to grind the seeds to get their full benefit and to refrigerate or freeze them after they are ground.\u003c/p>\n\u003cfigure id=\"attachment_52826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/maca1000.jpg\" alt=\"Maca\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52826\">\u003cfigcaption class=\"wp-caption-text\">Maca \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MACA\u003c/strong>\u003cbr>\nAlso known as Lepidium peruvianum, this South American medicinal food has long been used as an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18801111\">aphrodisiac\u003c/a> and energy tonic. Clinical trials have shown that Maca can improve libido and may even reverse the sexual side effects from anti-depressant medications. It can increase sperm count and motility in men and is used to treat menopausal symptoms in women. The most remarkable thing is that maca has these effects \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20616517\">without increasing hormone levels\u003c/a>. Maca has also been shown to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18784609\">reduce anxiety and depression\u003c/a> while increasing energy. Herbs with these properties are called adaptogens because they help the body adapt to stress. Maca is available in many forms -- capsules, tincture and roasted or raw powder. For cooking the powder is best. The raw powder is bland and mildly sweet while the roasted powder has a rich flavor similar to coffee or chicory.\u003c/p>\n\u003cp>The recipe below combines flax and maca with a high quality protein powder, nut butter, cocoa and raspberry jam. The ratios provide a good balance of protein, carbohydrates and healthy fats. These flavors complement each other, but don’t be afraid to vary the ingredients to suit your own taste. Remember to use organic ingredients whenever possible.\u003c/p>\n\u003cfigure id=\"attachment_52833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/power-balls1000e.jpg\" alt=\"Power Ball - Superfood Snack\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52833\">\u003cfigcaption class=\"wp-caption-text\">Power Ball - Superfood Snack \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Recipe: Power Balls\u003c/strong>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Approximately 1 dozen balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cli>1/2 cup of ground flax seed*\u003c/li>\n\u003cli>1/2 cup of protein powder (either plain or vanilla flavor), rice or whey is best\u003c/li>\n\u003cli>1/4 cup of raw maca powder\u003c/li>\n\u003cli>1-2 tablespoons of unsweetened cocoa powder (depending on taste)\u003c/li>\n\u003cli>1/4 teaspoon of finely ground sea salt\u003c/li>\n\u003cli>1/2 cup of hazelnut butter or try another nut/seed butter such as peanut butter, tahini or almond butter\u003c/li>\n\u003cli>1/4 cup of raspberry jam or other all fruit jam\u003c/li>\n\u003cli>1-2 tablespoons of honey\u003c/li>\n\u003cli>1/4 cup of goji berries, dried blueberries or dark chocolate chips (optional)\u003c/li>\n\u003cli>unsweetened, shredded coconut for coating (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"52825,52827,52932\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the flax, protein powder, maca, cocoa, salt and stir well. This is very easy to do in a food processor, but a bowl and spoon works as well.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the nut butter, jam and honey and blend all of the ingredients together. When well mixed the dough should stick together (but not to your hands!) when it is pinched between two fingers. If it is too dry add another tablespoon of jam or water and blend it again. If it is too moist and sticky add another tablespoon of protein powder and work it evenly into the mixture.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the goji berries, blueberries or chocolate chips if desired and stir them into the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Coat the bottom of a large plate or cookie sheet with shredded coconut.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Gather approximately 1 rounded tablespoon of dough it the palm of your hand and roll it into a ball squeezing gently to make it stick together.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Roll the ball in the coconut and then gently press the coconut into the surface of the ball until it sticks. Place it on wax paper or a plate and repeat this process with the rest of the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Store the power balls in the refrigerator for up to a week or in the freezer for up to three months. Just take them out as needed; there is no need to refrigerate them if they are consumed within a day. Be sure to keep the balls in a tightly sealed container or they will dry out.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Ground flax seed is easily purchased. However, this flax meal is usually coarsely ground and will result in a gritty texture. It is better to grind your own flax meal in a home coffee or spice grinder. Process it until it is a fine powder and then store it in the refrigerator until you are ready to use it.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Do you need a quick boost without coffee or refined sugar? Naturopathic Doctor, Dara Thompson shares her recipe -- nutrient dense snacks for people on the go.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food is powerful medicine. Each day we need to feed ourselves and I believe that we should make those meals count. As a naturopathic doctor I regularly council people on diet and nutrition. But I learned early in my career that it isn’t enough to tell people what they should eat. Food needs to be satisfying to our senses and emotions. Most importantly, in our fast-paced lives it needs to be easy to prepare. That is why healthy recipes are integral to healthcare.\u003c/p>\n\u003cp>It is much easier to focus on the foods we should eat than on the ones to avoid. One of the best ways to boost nutrition is to include superfoods in our daily diet. They provide more than nourishment, they are nutrient dense and have specific health benefits. For example, darkly colored berries such as blueberries, goji berries and raspberries are one of the richest sources of antioxidants and flavinoids. Eating them regularly reduces inflammation and strengthens blood vessels. They also protect against a variety of diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/\">heart disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">cancer\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22357723\">diabetes\u003c/a>. \u003c/p>\n\u003cp>After recommending medicinal foods for years, I decided to create my own recipe for superfood snacks. To be honest I needed them myself. With a highly demanding job and two small children it was becoming increasingly difficult to eat a balanced diet. I found myself missing meals and the six-hour lag between lunch and dinner was a set up for low blood sugar. It may be ideal to sit down to three well-rounded meals, but when that isn’t possible it helps to have Power Balls.\u003c/p>\n\u003cp>I designed these snacks to provided sustained energy. They are high in protein and fiber, low in sugar and gluten-free. They also contain the superfoods flax and maca to balance hormones and improve mood. The other ingredients are extremely versatile and can be easily adapted to suit individual taste or avoid allergens. \u003c/p>\n\u003cfigure id=\"attachment_52823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ingredients-frontroom1000.jpg\" alt=\"Power Ball ingredients\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52823\">\u003cfigcaption class=\"wp-caption-text\">Power Ball ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_52822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ground-flax1000.jpg\" alt=\"Ground Flaxseeds\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52822\">\u003cfigcaption class=\"wp-caption-text\">Ground Flaxseeds \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flaxcouncil.ca/english/index.jsp?p=nutrition1&mp=nutrition\">FLAX\u003c/a>\u003c/strong>\u003cbr>\nCheap and tasty flax seeds are one of the original power foods. Flax seeds are the best vegetarian source of omega-3 fatty acids. These essential fatty acids (EFAs) are extremely important because they include anti-inflammatory, anti-cancer and hormone balancing properties. One of the most common uses of omega-3s is in the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21903025\">treatment of mood disorders and depression\u003c/a>. Unfortunately, EFAs are scarce in the modern American diet and supplementation is often necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Flax is also a rich source of fiber. This helps to lower cholesterol, bind toxins and prevent constipation. Some of the most important components of this fiber are the lignans. Lignans are phytoestrogens. By binding to estrogen receptors, phytoestrogens can both balance hormone levels in premenopausal women and improve low estrogen symptoms on post-menopausal women. Some lignans are also potent anti-oxidants. The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">lignan SDG\u003c/a> for example has recently been shown to protect against \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">radiation damage\u003c/a>, and has potent anti-cancer effects. Flax seeds are available in both brown and golden varieties but the nutrition profile is similar. It is important to grind the seeds to get their full benefit and to refrigerate or freeze them after they are ground.\u003c/p>\n\u003cfigure id=\"attachment_52826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/maca1000.jpg\" alt=\"Maca\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52826\">\u003cfigcaption class=\"wp-caption-text\">Maca \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MACA\u003c/strong>\u003cbr>\nAlso known as Lepidium peruvianum, this South American medicinal food has long been used as an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18801111\">aphrodisiac\u003c/a> and energy tonic. Clinical trials have shown that Maca can improve libido and may even reverse the sexual side effects from anti-depressant medications. It can increase sperm count and motility in men and is used to treat menopausal symptoms in women. The most remarkable thing is that maca has these effects \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20616517\">without increasing hormone levels\u003c/a>. Maca has also been shown to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18784609\">reduce anxiety and depression\u003c/a> while increasing energy. Herbs with these properties are called adaptogens because they help the body adapt to stress. Maca is available in many forms -- capsules, tincture and roasted or raw powder. For cooking the powder is best. The raw powder is bland and mildly sweet while the roasted powder has a rich flavor similar to coffee or chicory.\u003c/p>\n\u003cp>The recipe below combines flax and maca with a high quality protein powder, nut butter, cocoa and raspberry jam. The ratios provide a good balance of protein, carbohydrates and healthy fats. These flavors complement each other, but don’t be afraid to vary the ingredients to suit your own taste. Remember to use organic ingredients whenever possible.\u003c/p>\n\u003cfigure id=\"attachment_52833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/power-balls1000e.jpg\" alt=\"Power Ball - Superfood Snack\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52833\">\u003cfigcaption class=\"wp-caption-text\">Power Ball - Superfood Snack \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Recipe: Power Balls\u003c/strong>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Approximately 1 dozen balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cli>1/2 cup of ground flax seed*\u003c/li>\n\u003cli>1/2 cup of protein powder (either plain or vanilla flavor), rice or whey is best\u003c/li>\n\u003cli>1/4 cup of raw maca powder\u003c/li>\n\u003cli>1-2 tablespoons of unsweetened cocoa powder (depending on taste)\u003c/li>\n\u003cli>1/4 teaspoon of finely ground sea salt\u003c/li>\n\u003cli>1/2 cup of hazelnut butter or try another nut/seed butter such as peanut butter, tahini or almond butter\u003c/li>\n\u003cli>1/4 cup of raspberry jam or other all fruit jam\u003c/li>\n\u003cli>1-2 tablespoons of honey\u003c/li>\n\u003cli>1/4 cup of goji berries, dried blueberries or dark chocolate chips (optional)\u003c/li>\n\u003cli>unsweetened, shredded coconut for coating (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the flax, protein powder, maca, cocoa, salt and stir well. This is very easy to do in a food processor, but a bowl and spoon works as well.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the nut butter, jam and honey and blend all of the ingredients together. When well mixed the dough should stick together (but not to your hands!) when it is pinched between two fingers. If it is too dry add another tablespoon of jam or water and blend it again. If it is too moist and sticky add another tablespoon of protein powder and work it evenly into the mixture.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the goji berries, blueberries or chocolate chips if desired and stir them into the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Coat the bottom of a large plate or cookie sheet with shredded coconut.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Gather approximately 1 rounded tablespoon of dough it the palm of your hand and roll it into a ball squeezing gently to make it stick together.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Roll the ball in the coconut and then gently press the coconut into the surface of the ball until it sticks. Place it on wax paper or a plate and repeat this process with the rest of the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Store the power balls in the refrigerator for up to a week or in the freezer for up to three months. Just take them out as needed; there is no need to refrigerate them if they are consumed within a day. Be sure to keep the balls in a tightly sealed container or they will dry out.\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>Ground flax seed is easily purchased. However, this flax meal is usually coarsely ground and will result in a gritty texture. It is better to grind your own flax meal in a home coffee or spice grinder. Process it until it is a fine powder and then store it in the refrigerator until you are ready to use it.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Six Facts Everyone Should Know About Celiac Disease",
"title": "Six Facts Everyone Should Know About Celiac Disease",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten560.jpg\" alt=\"No Gluten\" title=\"No Gluten\" width=\"560\" height=\"372\" class=\"aligncenter size-full wp-image-52857\">\u003c/a>\u003c/p>\n\u003cp>Celiac Disease -- you've probably heard of it and know it has something to do with wheat but aren't quite sure what. You might even know that it's related to a gluten-free diet. But given that over two million people in the U.S. have it, becoming acquainted with the disease is a good idea -- especially if you plan on hosting a dinner party any time soon. Here are six facts to help you understand what it is and why it's such a big deal.\u003c/p>\n\u003cfigure id=\"attachment_52855\" class=\"wp-caption alignright\" style=\"max-width: 150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac-150x150.png\" alt=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" title=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-52855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\u003c/figcaption>\u003c/figure>\n\u003cp>The following list about celiac disease has been edited from information and follow-up emails with guests related to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/\">KQED Forum's Dec. 7 episode\u003c/a> which focused on the rise of the gluten-free diet.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Celiac Disease is An Autoimmune Disease\u003c/strong>\u003cbr>\nWhile some dismiss celiac as an allergy or \"the disease du jour\" it is actually \"a complex autoimmune and inflammatory disease of the small intestine,\" said Dr. Nielson Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine. It is \"triggered by the protein gluten which is found in wheat, rye and barley. Basically, repeated ingestion of gluten causes injury to the small intestine,\" said Fernandez-Becker.\n\u003cp>Usually the immune system can differentiate between something that's harmful to the body and something that's harmless or even beneficial to it. In the case of celiac disease, gluten, \"an otherwise harmless protein is now recognized as a potential pathogen,\" said Fernandez-Becker. The body reacts accordingly, initiating an immune response to fight-off the perceived threat.\u003c/p>\n\u003cp>It is possible for someone without celiac disease to suffer from gluten sensitivity -- these people may find relief in a gluten-free diet but, \"there is no widely agreed upon definition of non-celiac gluten sensitivity,\" says Fernandez-Becker. She adds that while it is possible that some forms of gluten sensitivity are part of the celiac disease spectrum, the jury is still out: \"more research needs to be done in this area.\"\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Can Hit at Any Time\u003c/strong>\u003cbr>\n\"You can develop celiac disease pretty much at any time,\" said Fernandez-Becker, \"in infancy and in adulthood.\"\n\u003cp>While doctors know that there is a genetic predisposition for celiac disease, they don't know what triggers its onset.\u003c/p>\n\u003cp>Identifying the inciting event \"is a subject of intense research right now,\" says Fernandez-Becker. \"Anecdotally, we see patients after they've had a very severe gastroenteritis or a bacterial infection or even pregnancy, later go on to develop celiac disease.\"\u003c/p>\n\u003cp>So while you may be tempted to write-off friends who say they have celiac disease as merely being trendy, it's completely feasible for someone to develop the disease well into adulthood.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Don't Give Up Eating Gluten Before Getting Tested for Celiac\u003c/strong>\u003cbr>\nThe best thing to do if you suspect that you have celiac is to go to your doctor and ask for the appropriate tests -- before you stop eating gluten.\n\u003cp>\"You need to be eating gluten when you go in there,\" said Dr. Melinda Dennis, dietician and nutrition coordinator with the \u003ca href=\"http://bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter/CeliacNow.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>. \u003c/p>\n\u003cp>\"When celiac disease is being considered, it is important to continue consuming gluten because gluten exclusion will treat the disease,\" said Dr. Fernandez-Becker. \"If the patient is not eating gluten there is no way to tell if the antibodies are negative because he or she does not have celiac disease or if it is because they are being treated for celiac disease\" by the gluten-free diet.\u003c/p>\n\u003cp>Testing for celiac is involved. A biopsy is the \"gold standard\" for diagnosing it. But determining whether one has celiac disease or a gluten-sensitivity is worth the trouble.\u003c/p>\n\u003cp>\"It is important to distinguish because as far as we know, only people with celiac disease develop autoimmunity and are at increased risk for complications such as malabsorption and malignancy,\" said Fernandez-Becker.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>There is a Link Between Celiac Disease and Osteoporosis\u003c/strong>\u003cbr>\n\"When you have celiac disease you don't absorb certain vitamins, particularly fat-soluble vitamins such as vitamin D,\" said Fernandez-Becker. \"This adversely affects bone health. One of the things that we recommend is after the patient has been on a stable gluten-free diet for at least six months to a year is to have a baseline bone mineral density[test]. The hope is that as you're on a gluten-free diet, the mucosa heals and your ability to absorb these nutrients is better and hence, the bone health will improve,\" said Fernandez-Becker.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Presents Itself Differently in Different People\u003c/strong>\u003cbr>\nSymptoms mentioned during the show ranged from digestive issues to migraines to word-dropping and poor concentration. Though cramping, bloating and diarrhea are common symptoms, some people with celiac disease suffer no gastrointestinal symptoms. Dennis was diagnosed with celiac disease after developing Dermatitis herpetiformis, \"an itchy blistering skin rash that appears on extensor surfaces like knees and elbows.\" \u003ca href=\"http://celiac.org/index.php?option=com_content&view=article&id=6&Itemid=12\">Celiac.com\u003c/a> has a thorough list of symptoms on their website.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>The Only Treatment for Celiac is A Gluten-Free Diet\u003c/strong>\u003cbr>\nThere is no pill or patch that offers a quick fix for celiac disease. \n\u003cp>\"Gluten exclusion is the only effective therapy,\" said Fernandez-Becker.\u003c/p>\n\u003cp>According to Dennis, a basic list of foods that people need to avoid include: \"wheat, rye, barley, malt, brewer's yeast and oats, unless they're specially produced and labeled gluten free\" and any products, such as baked goods that contain those grains. There are plenty of hidden glutens in foods, too. \"Soy sauce is brewed with wheat. Communion wafers contain wheat,\" said Dennis.\u003c/p>\n\u003cp>Even a small amount of gluten can be harmful.\u003c/p>\n\u003cp>\"The FDA will likely soon finalize its definition of gluten-free as under 20 parts per million gluten,\" says Dennis. And companies that certify foods as gluten-free are certifying products to \"under 10 or 5 parts per million. \"So while the gluten-free buzz might create extra work for those in the restaurant and food-service industry, it's important to remember that for people with celiac disease, \"gluten is a toxic substance.\"\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cp>\u003cstrong>INFORMATION AND RESOURCES\u003c/strong>\u003cbr>\nIf you or someone you are likely to share a meal with soon has celiac disease, there is a growing wave of resources and products for you. Here is a small sampling:\u003c/p>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/celiacCenter/celiacNow.aspx\">CeliacNow.org\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>KQED's Forum discusses the rise of gluten-free diets.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Think that celiac disease and gluten-free eating are flash-in the-pan health trends? Think again. Here are six facts on the disease that everyone should know including what to do if you think you have it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten560.jpg\" alt=\"No Gluten\" title=\"No Gluten\" width=\"560\" height=\"372\" class=\"aligncenter size-full wp-image-52857\">\u003c/a>\u003c/p>\n\u003cp>Celiac Disease -- you've probably heard of it and know it has something to do with wheat but aren't quite sure what. You might even know that it's related to a gluten-free diet. But given that over two million people in the U.S. have it, becoming acquainted with the disease is a good idea -- especially if you plan on hosting a dinner party any time soon. Here are six facts to help you understand what it is and why it's such a big deal.\u003c/p>\n\u003cfigure id=\"attachment_52855\" class=\"wp-caption alignright\" style=\"max-width: 150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac-150x150.png\" alt=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" title=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-52855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\u003c/figcaption>\u003c/figure>\n\u003cp>The following list about celiac disease has been edited from information and follow-up emails with guests related to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/\">KQED Forum's Dec. 7 episode\u003c/a> which focused on the rise of the gluten-free diet.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Celiac Disease is An Autoimmune Disease\u003c/strong>\u003cbr>\nWhile some dismiss celiac as an allergy or \"the disease du jour\" it is actually \"a complex autoimmune and inflammatory disease of the small intestine,\" said Dr. Nielson Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine. It is \"triggered by the protein gluten which is found in wheat, rye and barley. Basically, repeated ingestion of gluten causes injury to the small intestine,\" said Fernandez-Becker.\n\u003cp>Usually the immune system can differentiate between something that's harmful to the body and something that's harmless or even beneficial to it. In the case of celiac disease, gluten, \"an otherwise harmless protein is now recognized as a potential pathogen,\" said Fernandez-Becker. The body reacts accordingly, initiating an immune response to fight-off the perceived threat.\u003c/p>\n\u003cp>It is possible for someone without celiac disease to suffer from gluten sensitivity -- these people may find relief in a gluten-free diet but, \"there is no widely agreed upon definition of non-celiac gluten sensitivity,\" says Fernandez-Becker. She adds that while it is possible that some forms of gluten sensitivity are part of the celiac disease spectrum, the jury is still out: \"more research needs to be done in this area.\"\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Can Hit at Any Time\u003c/strong>\u003cbr>\n\"You can develop celiac disease pretty much at any time,\" said Fernandez-Becker, \"in infancy and in adulthood.\"\n\u003cp>While doctors know that there is a genetic predisposition for celiac disease, they don't know what triggers its onset.\u003c/p>\n\u003cp>Identifying the inciting event \"is a subject of intense research right now,\" says Fernandez-Becker. \"Anecdotally, we see patients after they've had a very severe gastroenteritis or a bacterial infection or even pregnancy, later go on to develop celiac disease.\"\u003c/p>\n\u003cp>So while you may be tempted to write-off friends who say they have celiac disease as merely being trendy, it's completely feasible for someone to develop the disease well into adulthood.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Don't Give Up Eating Gluten Before Getting Tested for Celiac\u003c/strong>\u003cbr>\nThe best thing to do if you suspect that you have celiac is to go to your doctor and ask for the appropriate tests -- before you stop eating gluten.\n\u003cp>\"You need to be eating gluten when you go in there,\" said Dr. Melinda Dennis, dietician and nutrition coordinator with the \u003ca href=\"http://bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter/CeliacNow.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>. \u003c/p>\n\u003cp>\"When celiac disease is being considered, it is important to continue consuming gluten because gluten exclusion will treat the disease,\" said Dr. Fernandez-Becker. \"If the patient is not eating gluten there is no way to tell if the antibodies are negative because he or she does not have celiac disease or if it is because they are being treated for celiac disease\" by the gluten-free diet.\u003c/p>\n\u003cp>Testing for celiac is involved. A biopsy is the \"gold standard\" for diagnosing it. But determining whether one has celiac disease or a gluten-sensitivity is worth the trouble.\u003c/p>\n\u003cp>\"It is important to distinguish because as far as we know, only people with celiac disease develop autoimmunity and are at increased risk for complications such as malabsorption and malignancy,\" said Fernandez-Becker.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>There is a Link Between Celiac Disease and Osteoporosis\u003c/strong>\u003cbr>\n\"When you have celiac disease you don't absorb certain vitamins, particularly fat-soluble vitamins such as vitamin D,\" said Fernandez-Becker. \"This adversely affects bone health. One of the things that we recommend is after the patient has been on a stable gluten-free diet for at least six months to a year is to have a baseline bone mineral density[test]. The hope is that as you're on a gluten-free diet, the mucosa heals and your ability to absorb these nutrients is better and hence, the bone health will improve,\" said Fernandez-Becker.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Presents Itself Differently in Different People\u003c/strong>\u003cbr>\nSymptoms mentioned during the show ranged from digestive issues to migraines to word-dropping and poor concentration. Though cramping, bloating and diarrhea are common symptoms, some people with celiac disease suffer no gastrointestinal symptoms. Dennis was diagnosed with celiac disease after developing Dermatitis herpetiformis, \"an itchy blistering skin rash that appears on extensor surfaces like knees and elbows.\" \u003ca href=\"http://celiac.org/index.php?option=com_content&view=article&id=6&Itemid=12\">Celiac.com\u003c/a> has a thorough list of symptoms on their website.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>The Only Treatment for Celiac is A Gluten-Free Diet\u003c/strong>\u003cbr>\nThere is no pill or patch that offers a quick fix for celiac disease. \n\u003cp>\"Gluten exclusion is the only effective therapy,\" said Fernandez-Becker.\u003c/p>\n\u003cp>According to Dennis, a basic list of foods that people need to avoid include: \"wheat, rye, barley, malt, brewer's yeast and oats, unless they're specially produced and labeled gluten free\" and any products, such as baked goods that contain those grains. There are plenty of hidden glutens in foods, too. \"Soy sauce is brewed with wheat. Communion wafers contain wheat,\" said Dennis.\u003c/p>\n\u003cp>Even a small amount of gluten can be harmful.\u003c/p>\n\u003cp>\"The FDA will likely soon finalize its definition of gluten-free as under 20 parts per million gluten,\" says Dennis. And companies that certify foods as gluten-free are certifying products to \"under 10 or 5 parts per million. \"So while the gluten-free buzz might create extra work for those in the restaurant and food-service industry, it's important to remember that for people with celiac disease, \"gluten is a toxic substance.\"\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cp>\u003cstrong>INFORMATION AND RESOURCES\u003c/strong>\u003cbr>\nIf you or someone you are likely to share a meal with soon has celiac disease, there is a growing wave of resources and products for you. Here is a small sampling:\u003c/p>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/celiacCenter/celiacNow.aspx\">CeliacNow.org\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>KQED's Forum discusses the rise of gluten-free diets.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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