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"content": "\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "As Rains Soak California, Farmers Test How To Store Water Underground",
"title": "As Rains Soak California, Farmers Test How To Store Water Underground",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3\u003c/p>\n\u003cp>Six years ago, Don Cameron, the general manager of \u003ca href=\"http://www.terranovaranch.com/\">Terranova Ranch\u003c/a>, southwest of Fresno, Calif., did something that seemed kind of crazy.\u003c/p>\n\u003cp>He went out to a nearby river, which was running high because of recent rains, and he opened an irrigation gate. Water rushed down a canal and flooded hundreds of acres of vineyards — even though it was wintertime. The vineyards were quiet. Nothing was growing.\u003c/p>\n\u003cp>\"We started in February, and we flooded grapes continuously, for the most part, until May,\" Cameron says.\u003c/p>\n\u003cp>Cameron was doing this because for years, he and his neighbors have been digging wells and pumping water out of the ground to irrigate their crops. That groundwater supply has been \u003ca href=\"https://www.newsdeeply.com/water/community/2016/07/15/the-hidden-treasure-of-californias-groundwater\">running low\u003c/a>. \"I became really concerned about it,\" Cameron says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So his idea was pretty simple: Flood his fields and let gravity do the rest. Water would seep into the ground all the way to the aquifer.\u003c/p>\n\u003cp>The idea \u003ca href=\"http://www.terranovaranch.com/sustainability/sustainability-water-recharge/on-farm-flood-capture-could-reduce-groundwater-overdraft-in-kings-river-basin/\">worked\u003c/a>. Over four months, \u003cstrong>\u003c/strong>Cameron was able to flood his fields with a large amount of water — equivalent to water three feet deep across 1,000 acres. It all went into the ground, and it didn't harm his grapes.\u003c/p>\n\u003cp>These days, Cameron's unconventional idea has become a hot new \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/recharge/\">trend\u003c/a> in California's water management circles — especially this week, with rivers flooding all over the state.\u003c/p>\n\u003cp>\"This is going to be the future for California,\" Cameron says. \"If we don't store the water during flood periods, we're not going to make it through the droughts.\"\u003c/p>\n\u003cp>\u003ca href=\"http://dahlke.ucdavis.edu/\">Helen Dahlke\u003c/a>, a groundwater hydrologist at the University of California, Davis, is working with a half-dozen farmers who are ready to flood their fields this year. \"We have \u003ca href=\"http://dahlke.ucdavis.edu/research/groundwater-banking/\">test sites\u003c/a> set up on almonds, pistachios and alfalfa, just to test how those crops tolerate water that we put on in the winter,\" she says.\u003c/p>\n\u003cp>There are two big reasons for these experiments.\u003c/p>\n\u003cp>The first is simply that California's aquifers are depleted. It got really bad during the recent drought, when farmers couldn't get much water from the state's surface reservoirs. They \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\">pumped\u003c/a> so much groundwater that many wells ran dry. The water table in some areas dropped by 10, 20, or even 100 feet. Aquifers are especially \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/overdraft/\">depleted\u003c/a> in the southern part of California's Central Valley, south of Fresno. Flooding fields could help the aquifers recover.\u003c/p>\n\u003cp>The second reason to put water underground is climate change.\u003c/p>\n\u003cp>California has always counted on snow, piling up in the Sierra Nevada mountains, to act as a giant water reservoir. Water is released gradually as the snow melts.\u003c/p>\n\u003cp>But because of a warming climate, California now is getting \u003ca href=\"https://www.epa.gov/climate-indicators/climate-change-indicators-snowpack\">less snow\u003c/a> in winter, and more rain. The trend is expected to intensify. But heavy rain isn't as useful because it quickly outstrips the capacity of the state's reservoirs and just runs into the ocean. Meanwhile, the state gets very little rain during the summer, when crops need water.\u003c/p>\n\u003cp>\"We really have to find new ways of storing and capturing rainfall in the winter, when it's available,\" says Dahlke.\u003c/p>\n\u003cp>There's no better place to store water than underground. Over the years, California's farmers have extracted twice as much water from the state's aquifers as the total storage capacity of the state's dams and man-made lakes. In theory, farmers could replace that water.\u003c/p>\n\u003cp>\u003ca href=\"http://pacinst.org/about-us/staff-and-board/dr-peter-h-gleick/\">Peter Gleick\u003c/a>, a water expert and co-founder of the Pacific Institute, says that after winter storms, there is enough water available to recharge those groundwater aquifers.\u003c/p>\n\u003cfigure id=\"attachment_114608\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg\" alt=\"Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-114608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif. \u003ccite>(Courtesy of Don Cameron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hard part, he says, will be getting the state's farmers and irrigation managers to go along with the plan. Because it will require flooding hundreds of thousands — and possibly millions — of acres. \u003c/p>\n\u003cp>\"I'm cautiously optimistic that we can do this,\" he says. But it's going to require a different way of thinking. It's going to require a lot of farmers and owners of ag land to be willing to flood land when the water's available.\"\u003c/p>\n\u003cp>And Gleick says, even if this large-scale flooding can be accomplished, it won't be enough, by itself, to protect groundwater supplies. It will have to be accompanied by strict limits on how much water farmers can pump from aquifers. Groundwater — which until recently was almost completely unregulated — will have to be managed so that water is there when farmers really need it, when the rains don't fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "After years of drought, California is getting drenched with rains. Some scientists and farmers are testing a way to capture that water by filling the state's depleted groundwater aquifers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six years ago, Don Cameron, the general manager of \u003ca href=\"http://www.terranovaranch.com/\">Terranova Ranch\u003c/a>, southwest of Fresno, Calif., did something that seemed kind of crazy.\u003c/p>\n\u003cp>He went out to a nearby river, which was running high because of recent rains, and he opened an irrigation gate. Water rushed down a canal and flooded hundreds of acres of vineyards — even though it was wintertime. The vineyards were quiet. Nothing was growing.\u003c/p>\n\u003cp>\"We started in February, and we flooded grapes continuously, for the most part, until May,\" Cameron says.\u003c/p>\n\u003cp>Cameron was doing this because for years, he and his neighbors have been digging wells and pumping water out of the ground to irrigate their crops. That groundwater supply has been \u003ca href=\"https://www.newsdeeply.com/water/community/2016/07/15/the-hidden-treasure-of-californias-groundwater\">running low\u003c/a>. \"I became really concerned about it,\" Cameron says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So his idea was pretty simple: Flood his fields and let gravity do the rest. Water would seep into the ground all the way to the aquifer.\u003c/p>\n\u003cp>The idea \u003ca href=\"http://www.terranovaranch.com/sustainability/sustainability-water-recharge/on-farm-flood-capture-could-reduce-groundwater-overdraft-in-kings-river-basin/\">worked\u003c/a>. Over four months, \u003cstrong>\u003c/strong>Cameron was able to flood his fields with a large amount of water — equivalent to water three feet deep across 1,000 acres. It all went into the ground, and it didn't harm his grapes.\u003c/p>\n\u003cp>These days, Cameron's unconventional idea has become a hot new \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/recharge/\">trend\u003c/a> in California's water management circles — especially this week, with rivers flooding all over the state.\u003c/p>\n\u003cp>\"This is going to be the future for California,\" Cameron says. \"If we don't store the water during flood periods, we're not going to make it through the droughts.\"\u003c/p>\n\u003cp>\u003ca href=\"http://dahlke.ucdavis.edu/\">Helen Dahlke\u003c/a>, a groundwater hydrologist at the University of California, Davis, is working with a half-dozen farmers who are ready to flood their fields this year. \"We have \u003ca href=\"http://dahlke.ucdavis.edu/research/groundwater-banking/\">test sites\u003c/a> set up on almonds, pistachios and alfalfa, just to test how those crops tolerate water that we put on in the winter,\" she says.\u003c/p>\n\u003cp>There are two big reasons for these experiments.\u003c/p>\n\u003cp>The first is simply that California's aquifers are depleted. It got really bad during the recent drought, when farmers couldn't get much water from the state's surface reservoirs. They \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\">pumped\u003c/a> so much groundwater that many wells ran dry. The water table in some areas dropped by 10, 20, or even 100 feet. Aquifers are especially \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/overdraft/\">depleted\u003c/a> in the southern part of California's Central Valley, south of Fresno. Flooding fields could help the aquifers recover.\u003c/p>\n\u003cp>The second reason to put water underground is climate change.\u003c/p>\n\u003cp>California has always counted on snow, piling up in the Sierra Nevada mountains, to act as a giant water reservoir. Water is released gradually as the snow melts.\u003c/p>\n\u003cp>But because of a warming climate, California now is getting \u003ca href=\"https://www.epa.gov/climate-indicators/climate-change-indicators-snowpack\">less snow\u003c/a> in winter, and more rain. The trend is expected to intensify. But heavy rain isn't as useful because it quickly outstrips the capacity of the state's reservoirs and just runs into the ocean. Meanwhile, the state gets very little rain during the summer, when crops need water.\u003c/p>\n\u003cp>\"We really have to find new ways of storing and capturing rainfall in the winter, when it's available,\" says Dahlke.\u003c/p>\n\u003cp>There's no better place to store water than underground. Over the years, California's farmers have extracted twice as much water from the state's aquifers as the total storage capacity of the state's dams and man-made lakes. In theory, farmers could replace that water.\u003c/p>\n\u003cp>\u003ca href=\"http://pacinst.org/about-us/staff-and-board/dr-peter-h-gleick/\">Peter Gleick\u003c/a>, a water expert and co-founder of the Pacific Institute, says that after winter storms, there is enough water available to recharge those groundwater aquifers.\u003c/p>\n\u003cfigure id=\"attachment_114608\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg\" alt=\"Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-114608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif. \u003ccite>(Courtesy of Don Cameron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hard part, he says, will be getting the state's farmers and irrigation managers to go along with the plan. Because it will require flooding hundreds of thousands — and possibly millions — of acres. \u003c/p>\n\u003cp>\"I'm cautiously optimistic that we can do this,\" he says. But it's going to require a different way of thinking. It's going to require a lot of farmers and owners of ag land to be willing to flood land when the water's available.\"\u003c/p>\n\u003cp>And Gleick says, even if this large-scale flooding can be accomplished, it won't be enough, by itself, to protect groundwater supplies. It will have to be accompanied by strict limits on how much water farmers can pump from aquifers. Groundwater — which until recently was almost completely unregulated — will have to be managed so that water is there when farmers really need it, when the rains don't fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Let's say you're a farmer in the Midwest, growing conventional corn and soybeans. Times are tough right now. Prices are in the toilet.\u003c/p>\n\u003cp>If only you were selling organic soybeans and corn. They're worth almost \u003ca href=\"http://rodaleinstitute.org/farm/organic-price-report-tool/\">twice as much\u003c/a>, per bushel, as your conventional crops.\u003c/p>\n\u003cp>So why not grow organic crops instead? There's a catch. You'd have to follow the organic rules, renouncing synthetic pesticides and fertilizer, for three entire years before any of your crops could be sold as organic. For those three \"transition\" years, you'd have the worst of all worlds: Low organic yields and low conventional prices.\u003c/p>\n\u003cp>The Organic Trade Association, which represents America's biggest organic food companies, wants to make it easier for farmers to get over this hurdle. And its \u003ca href=\"https://www.ota.com/advocacy/organic-standards/organic-trade-association-usda-certified-transitional-program\">proposal\u003c/a> has just been \u003ca href=\"https://www.ams.usda.gov/content/ams-announces-accreditation-program-transitional-agricultural-products\">approved\u003c/a> by the U.S. Department of Agriculture. It's a new certification for food grown during this transition period. This certification, the OTA hopes, will put money in farmers' pockets and encourage them to take the leap into organic certification.\u003c/p>\n\u003cp>\"This is all about creating more organic farms here in America,\" says George Kalogridis, who works for the \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain Company\u003c/a> in Cerro Gordo, Ill. Clarkson Grain buys and sells both organic and non-GMO corn and soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's say you're a farmer in the Midwest, growing conventional corn and soybeans. Times are tough right now. Prices are in the toilet.\u003c/p>\n\u003cp>If only you were selling organic soybeans and corn. They're worth almost \u003ca href=\"http://rodaleinstitute.org/farm/organic-price-report-tool/\">twice as much\u003c/a>, per bushel, as your conventional crops.\u003c/p>\n\u003cp>So why not grow organic crops instead? There's a catch. You'd have to follow the organic rules, renouncing synthetic pesticides and fertilizer, for three entire years before any of your crops could be sold as organic. For those three \"transition\" years, you'd have the worst of all worlds: Low organic yields and low conventional prices.\u003c/p>\n\u003cp>The Organic Trade Association, which represents America's biggest organic food companies, wants to make it easier for farmers to get over this hurdle. And its \u003ca href=\"https://www.ota.com/advocacy/organic-standards/organic-trade-association-usda-certified-transitional-program\">proposal\u003c/a> has just been \u003ca href=\"https://www.ams.usda.gov/content/ams-announces-accreditation-program-transitional-agricultural-products\">approved\u003c/a> by the U.S. Department of Agriculture. It's a new certification for food grown during this transition period. This certification, the OTA hopes, will put money in farmers' pockets and encourage them to take the leap into organic certification.\u003c/p>\n\u003cp>\"This is all about creating more organic farms here in America,\" says George Kalogridis, who works for the \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain Company\u003c/a> in Cerro Gordo, Ill. Clarkson Grain buys and sells both organic and non-GMO corn and soybeans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner",
"title": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner",
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"content": "\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"title": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "U.S.News & World Report's annual rankings are out, and while reviewers have a few beefs with the regular Atkins diet, the vegan version scores well. So do other plant-based diets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "One Man's Quest To Reinvent The Wheel — The Flavor Wheel, That Is",
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"content": "\u003cp>It seems everything today has a flavor wheel, that color-coded, adjective-rich circle used to convey the sensory qualities of a product. There's the popular wine wheel, of course, but spices, oysters, beef, chocolate, coffee, bread and cigars also spin to their own wheels.\u003c/p>\n\u003cp>Now \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/echambers/\">Edgar Chambers\u003c/a> is out to rock the sensory world. What Chambers has in mind is a flavor tree.\u003c/p>\n\u003cp>\"Flavor is a multi-dimensional thing,\" says Chambers, a sensory and consumer behavior scientist at Kansas State University in Manhattan, Kan.\u003c/p>\n\u003cp>Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food. These words provide industry insiders with a shared vocabulary to discuss a product with precision. In this way, dog food is not merely smelly, but characterized by notes of \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12017/abstract\">cardboard, grain and barnyard\u003c/a>.\u003c/p>\n\u003cp>But not all lexicons need a wheel, tree or three-dimensional decagon. The only people who care about the sensory attributes of dog food, for instance, are those whose jobs entail discussing the unique flavor and aroma of chow. Only when a lexicon matters to those outside the inner sanctum do the sensory experts roll out the visuals. That's because ordinary sorts, and the marketers tasked with wooing them, Chambers says \"are looking for the pretty: an instant message.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the first instant messages was not a wheel but a rainbow. In the 1950s, chemists at Arthur D. Little, Inc. developed what is thought to be the original descriptive sensory technique: the \u003ca href=\"http://www.scaa.org/chronicle/wp-content/uploads/2014/09/Flavor-Lexicons.pdf\">Flavor Profile Method\u003c/a>. To go from lexicon to image, those chemists suggested using key attributes, such as fruity, spicy and sweet, as the main colors on a rainbow, with sub-categories (those hints of apricot and licorice) appearing as non-dominant colors like azure, cyan and chartreuse. The words for intangible qualities --such as the \"cola\" flavor common to Coke and Pepsi — languished in the black zone below the rainbow. (What, after all, does a leprechaun taste like?)\u003c/p>\n\u003cp>The first ever flavor wheel – \u003ca href=\"http://www.scaa.org/chronicle/2016/04/27/the-science-behind-the-coffee-tasters-flavor-wheel/\">for beer\u003c/a> – appeared in the late 1970s, but the concept took off with the development of the \u003ca href=\"http://winearomawheel.com/\">Wine Aroma Wheel\u003c/a> in the mid-1980s. That wheel, says its inventor \u003ca href=\"http://wineserver.ucdavis.edu/people/emeriti/noble.html\">Ann Noble\u003c/a>, a sensory chemist and professor emerita at the University of California at Davis, took some of the mystique out of wine. With wheel in hand, people could traverse wineries in Napa, Calif., or the Bordeaux region of France and speak intelligently at tastings (at least early in the imbibing process).\u003c/p>\n\u003cp>Other wheels followed suit, such as the \u003ca href=\"http://www.scaa.org/?page=resources&d=scaa-flavor-wheel\">one for coffee. \u003c/a>Though that wheel has been around since 1995, it recently received a major, science-driven overhaul.\u003c/p>\n\u003cp>The quality of flavor wheels runs the gamut, says Emma Sage, coffee science manager at the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a>, one of the agencies spearheading the overhaul. At the amateur end are wheels drafted by some person writing a bunch of words around a wheel. On the other end is the SCAA, which worked with Chambers' team at Kansas State to develop the lexicon and then researchers at UC Davis — of wine wheel fame — to create the wheel, a process that took three years.\u003c/p>\n\u003cfigure id=\"attachment_114409\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg\" alt=\"Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a "flavor tree" instead.\" width=\"390\" height=\"293\" class=\"size-full wp-image-114409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg 390w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-375x282.jpg 375w\" sizes=\"(max-width: 390px) 100vw, 390px\">\u003cfigcaption class=\"wp-caption-text\">Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a \"flavor tree\" instead. \u003ccite>(Courtesy of Kansas State University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To develop the lexicon, the Kansas State team had evaluators taste 105 coffees from 13 countries. Word categories emerged via complex statistic analyses. The new coffee flavor wheel now contains a whopping 110-word lexicon. In comparison, Sage says, most wheels contain just 30-60 words.\u003c/p>\n\u003cp>That's one reason why Chambers is keen to present those words in a more open-ended way – that is, a tree. The idea isn't entirely novel. Back in the late 1980s, a scientist working on the \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb13524.x/abstract\">flavor profile of fish\u003c/a> divided them into two branches -– fatty and oily -– and continued sprouting out from there.\u003c/p>\n\u003cp>But the SCAA was unconvinced. \"We need a practical tool for industry,\" Sage says. \"When you're tasting coffee, you need to be able to look up on the wall and see a poster and just pick out a flavor. It's a rapid process.\"\u003c/p>\n\u003cp>So Sage's group went to UC Davis and asked them to, well, re-invent the wheel. To be clear, the coffee flavor wheel \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13555/full\">is a gem\u003c/a>. Like other wheels, the main categories of the coffee wheel are at the center with sub-categories emanating outward. Related categories, such as fruity and sour/fermented, appear side-by-side on the wheel. And the wheel is color-coded to reflect the feel of a word –- for instance, vegetative is green, floral is pink and spices are red.\u003c/p>\n\u003cp>But the wheel is not a tree. And Chambers remains convinced that the future of flavor is multidimensional and virtual. In a paper appearing \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12237/abstract\">earlier this month\u003c/a> in the\u003cstrong> \u003c/strong>Journal of Sensory Studies,\u003cstrong> \u003c/strong>Chambers slipped in a figure of what the coffee lexicon would have looked like as a tree. And he says he's thinking bigger than that two-dimensional mockup. Once flavor trees move online, he says, users could click on a given word in the lexicon and see all of its interconnected branches. (For an example of how this would work, Chambers recommends checking out \u003ca href=\"https://www.visualthesaurus.com/app/view\">Visual Thesaurus.\u003c/a>)\u003c/p>\n\u003cp>Flavor trees, Chambers thinks, will open up sensory science to a wider audience. In a conversation with his wife, \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/dchambers/\">Delores Chambers\u003c/a>, also a sensory scientist at Kansas State and a cheese expert, the Chambers' envisioned a cell phone app that would allow people to scan the aisles at their local supermarket to identify which cheeses most closely match the impossible-to-find-one listed in their recipe. \"Some people would find it kind of useless,\" Chambers says, but \"I think it would be fascinating.\" (It should also come as no surprise that in a paper appearing earlier this month, Delores Chambers created a tree diagram to illustrate the flavor links between \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12239/abstract\">47 artisan goat cheeses\u003c/a>.)\u003c/p>\n\u003cp>Recently, Chambers says, he went to the International Quilt Show in Houston. There he saw \u003ca href=\"http://www.storytellingworld.com/13974/\">a quilt\u003c/a> depicting one person's face when viewed from the left, a second person's face when viewed from the right and a third person's face when viewed from the front. The quilt was an analogue for Chambers' vision for the future, in which a person could circumnavigate a tree in virtual space to see the sensory attributes of a food or product from different perspectives (flavor, texture, appearance and so on).\u003c/p>\n\u003cp>\"We could look at a flavor wheel from three dimensions and see three different pictures,\" Chambers says. \"How amazing would that be?\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It seems everything today has a flavor wheel, that color-coded, adjective-rich circle used to convey the sensory qualities of a product. There's the popular wine wheel, of course, but spices, oysters, beef, chocolate, coffee, bread and cigars also spin to their own wheels.\u003c/p>\n\u003cp>Now \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/echambers/\">Edgar Chambers\u003c/a> is out to rock the sensory world. What Chambers has in mind is a flavor tree.\u003c/p>\n\u003cp>\"Flavor is a multi-dimensional thing,\" says Chambers, a sensory and consumer behavior scientist at Kansas State University in Manhattan, Kan.\u003c/p>\n\u003cp>Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food. These words provide industry insiders with a shared vocabulary to discuss a product with precision. In this way, dog food is not merely smelly, but characterized by notes of \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12017/abstract\">cardboard, grain and barnyard\u003c/a>.\u003c/p>\n\u003cp>But not all lexicons need a wheel, tree or three-dimensional decagon. The only people who care about the sensory attributes of dog food, for instance, are those whose jobs entail discussing the unique flavor and aroma of chow. Only when a lexicon matters to those outside the inner sanctum do the sensory experts roll out the visuals. That's because ordinary sorts, and the marketers tasked with wooing them, Chambers says \"are looking for the pretty: an instant message.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the first instant messages was not a wheel but a rainbow. In the 1950s, chemists at Arthur D. Little, Inc. developed what is thought to be the original descriptive sensory technique: the \u003ca href=\"http://www.scaa.org/chronicle/wp-content/uploads/2014/09/Flavor-Lexicons.pdf\">Flavor Profile Method\u003c/a>. To go from lexicon to image, those chemists suggested using key attributes, such as fruity, spicy and sweet, as the main colors on a rainbow, with sub-categories (those hints of apricot and licorice) appearing as non-dominant colors like azure, cyan and chartreuse. The words for intangible qualities --such as the \"cola\" flavor common to Coke and Pepsi — languished in the black zone below the rainbow. (What, after all, does a leprechaun taste like?)\u003c/p>\n\u003cp>The first ever flavor wheel – \u003ca href=\"http://www.scaa.org/chronicle/2016/04/27/the-science-behind-the-coffee-tasters-flavor-wheel/\">for beer\u003c/a> – appeared in the late 1970s, but the concept took off with the development of the \u003ca href=\"http://winearomawheel.com/\">Wine Aroma Wheel\u003c/a> in the mid-1980s. That wheel, says its inventor \u003ca href=\"http://wineserver.ucdavis.edu/people/emeriti/noble.html\">Ann Noble\u003c/a>, a sensory chemist and professor emerita at the University of California at Davis, took some of the mystique out of wine. With wheel in hand, people could traverse wineries in Napa, Calif., or the Bordeaux region of France and speak intelligently at tastings (at least early in the imbibing process).\u003c/p>\n\u003cp>Other wheels followed suit, such as the \u003ca href=\"http://www.scaa.org/?page=resources&d=scaa-flavor-wheel\">one for coffee. \u003c/a>Though that wheel has been around since 1995, it recently received a major, science-driven overhaul.\u003c/p>\n\u003cp>The quality of flavor wheels runs the gamut, says Emma Sage, coffee science manager at the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a>, one of the agencies spearheading the overhaul. At the amateur end are wheels drafted by some person writing a bunch of words around a wheel. On the other end is the SCAA, which worked with Chambers' team at Kansas State to develop the lexicon and then researchers at UC Davis — of wine wheel fame — to create the wheel, a process that took three years.\u003c/p>\n\u003cfigure id=\"attachment_114409\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg\" alt=\"Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a "flavor tree" instead.\" width=\"390\" height=\"293\" class=\"size-full wp-image-114409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg 390w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-375x282.jpg 375w\" sizes=\"(max-width: 390px) 100vw, 390px\">\u003cfigcaption class=\"wp-caption-text\">Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a \"flavor tree\" instead. \u003ccite>(Courtesy of Kansas State University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To develop the lexicon, the Kansas State team had evaluators taste 105 coffees from 13 countries. Word categories emerged via complex statistic analyses. The new coffee flavor wheel now contains a whopping 110-word lexicon. In comparison, Sage says, most wheels contain just 30-60 words.\u003c/p>\n\u003cp>That's one reason why Chambers is keen to present those words in a more open-ended way – that is, a tree. The idea isn't entirely novel. Back in the late 1980s, a scientist working on the \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb13524.x/abstract\">flavor profile of fish\u003c/a> divided them into two branches -– fatty and oily -– and continued sprouting out from there.\u003c/p>\n\u003cp>But the SCAA was unconvinced. \"We need a practical tool for industry,\" Sage says. \"When you're tasting coffee, you need to be able to look up on the wall and see a poster and just pick out a flavor. It's a rapid process.\"\u003c/p>\n\u003cp>So Sage's group went to UC Davis and asked them to, well, re-invent the wheel. To be clear, the coffee flavor wheel \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13555/full\">is a gem\u003c/a>. Like other wheels, the main categories of the coffee wheel are at the center with sub-categories emanating outward. Related categories, such as fruity and sour/fermented, appear side-by-side on the wheel. And the wheel is color-coded to reflect the feel of a word –- for instance, vegetative is green, floral is pink and spices are red.\u003c/p>\n\u003cp>But the wheel is not a tree. And Chambers remains convinced that the future of flavor is multidimensional and virtual. In a paper appearing \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12237/abstract\">earlier this month\u003c/a> in the\u003cstrong> \u003c/strong>Journal of Sensory Studies,\u003cstrong> \u003c/strong>Chambers slipped in a figure of what the coffee lexicon would have looked like as a tree. And he says he's thinking bigger than that two-dimensional mockup. Once flavor trees move online, he says, users could click on a given word in the lexicon and see all of its interconnected branches. (For an example of how this would work, Chambers recommends checking out \u003ca href=\"https://www.visualthesaurus.com/app/view\">Visual Thesaurus.\u003c/a>)\u003c/p>\n\u003cp>Flavor trees, Chambers thinks, will open up sensory science to a wider audience. In a conversation with his wife, \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/dchambers/\">Delores Chambers\u003c/a>, also a sensory scientist at Kansas State and a cheese expert, the Chambers' envisioned a cell phone app that would allow people to scan the aisles at their local supermarket to identify which cheeses most closely match the impossible-to-find-one listed in their recipe. \"Some people would find it kind of useless,\" Chambers says, but \"I think it would be fascinating.\" (It should also come as no surprise that in a paper appearing earlier this month, Delores Chambers created a tree diagram to illustrate the flavor links between \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12239/abstract\">47 artisan goat cheeses\u003c/a>.)\u003c/p>\n\u003cp>Recently, Chambers says, he went to the International Quilt Show in Houston. There he saw \u003ca href=\"http://www.storytellingworld.com/13974/\">a quilt\u003c/a> depicting one person's face when viewed from the left, a second person's face when viewed from the right and a third person's face when viewed from the front. The quilt was an analogue for Chambers' vision for the future, in which a person could circumnavigate a tree in virtual space to see the sensory attributes of a food or product from different perspectives (flavor, texture, appearance and so on).\u003c/p>\n\u003cp>\"We could look at a flavor wheel from three dimensions and see three different pictures,\" Chambers says. \"How amazing would that be?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>At first glance, food policy seems to be an afterthought in the Trump administration. The campaign saw few debates about food or farming. And the president-elect hasn't yet nominated someone to head the Department of Agriculture or the Food and Drug Administration.\u003c/p>\n\u003cp>But Donald Trump's lack of attention won't make future food battles any less cutthroat. Plenty of people in Washington, including powerful factions within the Republican majority in Congress, are hoping to change a wide variety of food-related policies, and believe that the new administration offers a prime opportunity to make those changes happen. Kip Tom, a farmer in Indiana who was a member of Trump's advisory committee on agricultural policy, recently told The Salt that this is a time to \"swing for the fences.\"\u003c/p>\n\u003cp>Parke Wilde, an expert on food policy at Tufts University, told us in an email that shortly after the election, he had predicted that food policies would escape radical changes simply because they enjoyed a lower profile. He has changed his mind since, because \"every news report seems to show that the incoming administration plans to pursue 100 fights simultaneously. I have never seen that approach work in American politics previously. But, in these wild times, who knows?\"\u003c/p>\n\u003cp>Here is a list of potential changes to watch for.\u003c/p>\n\u003cp>\u003cstrong>1. Will the successful alliance of farmers and poverty advocates crumble?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Farm Bill, which funds both food stamps (now known as SNAP) and farm subsidies, is due to be renegotiated by the end of 2018. Some conservative Republicans probably will renew their efforts, previously unsuccessful, to scuttle the whole package, separating the farm-related provisions and the nutrition programs into separate bills. Many observers believe that this would leave each of them more vulnerable to attack. The political factions that have traditionally supported this bill, though, including farm groups and poverty advocates, are likely to mount a fierce counterattack. The stakes are high. SNAP, in particular, is one of the country's most important \"safety net\" programs for the poor.\u003c/p>\n\u003cp>\u003cstrong>2. School lunch reforms and nutrition standards may be under attack\u003c/strong>\u003c/p>\n\u003cp>There could be attempts to roll back parts of the school lunch reforms ushered in during the Obama administration. Margo Wootan of the Center for Science in the Public Interest, who has been a key player in pushing for healthier food in schools, told us that \"given the deregulatory, anti-science rhetoric during the [Trump] campaign, we are on high alert.\" She says Congress \"might try to rollback school meal standards or try to dismantle the National School Lunch Program\" by converting them into \"block grants\" that states could manage with only limited federal oversight.\u003c/p>\n\u003cp>Wootan says other nutrition policies at risk include new menu labeling rules. Federal standards requiring chain restaurants to list calories on menus or menu boards are set to go into effect in 2017. Those rules were mandated by the Affordable Care Act. But Wootan says she's concerned that changes being considered by the incoming administration could \"weaken the provision of information to consumers.\" And she says the Dietary Guidelines for Americans that were updated this year and serve as the basis for national nutrition programs \"could be part of anti-science efforts\" during the Trump administration. The guidelines are set to be updated again in 2020.\u003c/p>\n\u003cp>\u003cstrong>3. Will the administration compromise on farmworkers?\u003c/strong>\u003c/p>\n\u003cp>Hostility to illegal immigration was central to Trump's campaign. But farm groups, many of them bedrock supporters of the Republican Party, are adamantly opposed to any wholesale deportation of immigrants who aren't in the country legally. Many large-scale dairy farmers, and growers of fruits and vegetables, rely heavily on immigrant labor. This promises to be a delicate backroom negotiation.\u003c/p>\n\u003cp>\u003cstrong>4. Environmental regulations. Which will go first?\u003c/strong>\u003c/p>\n\u003cp>Among farmers, few regulations have inspired more hostility than the Environmental Protection Agency's Clean Water Rule. It laid out, among other things, a definition of which waterways should be subject to regulation under the Clean Water Act. Farmers were outraged to discover that some of their streams and ponds might be subject to federal regulation. It's likely that the EPA, under Scott Pruitt, will look for ways to withdraw or revise that rule.\u003c/p>\n\u003cp>Other environmental regulations that are less well-known but probably more significant may also face scrutiny. Among them are the \"conservation compliance\" provisions of the Farm Bill. Under this law, farmers who plow up native grasslands or drain wetlands can lose their federal crop subsidies. The EPA also could reduce the number of large-scale animal feeding operations that it regulates as \"point sources\" of pollution.\u003c/p>\n\u003cp>Environmental groups are concerned about what Trump's pick for EPA administrator will mean for the plight of bees. Bees are important to agriculture since so many crops rely on the pollination services they provide. And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457130929/as-beekeepers-lose-more-hives-time-for-new-rules-on-pesticides\">we've reported\u003c/a>, scientists are concerned that the widespread use of neonicotinoid (neonic) pesticides on crops such as corn and soybeans is linked to bee decline. Under the Obama administration, the EPA has been reviewing the safety of neonics. The Sierra Club is watching this issue closely. It pointed out in an email to its supporters that \"If Scott Pruitt is confirmed as EPA head ... it is clear he will severely weaken the EPA's power.\" The Sierra Club email continues: \"the fate of bees — and all the crops and ecosystems that depend on them — may come down to a standoff between the Trump administration and science itself.\"\u003c/p>\n\u003cp>\u003cstrong>5. Will political inertia trump Trump?\u003c/strong>\u003c/p>\n\u003cp>Ferd Hoefner is one of the true veterans of Washington's food policy community. He has been part of these debates for almost four decades and has been policy director of the National Sustainable Agriculture Coalition, which represents small farmers, for 28 years. And Hoefner, in contrast to every other policy advocate and lobbyist whom we contacted, believes that the Trump administration may choose to continue some pieces of\u003cstrong> \u003c/strong>Obama's legacy in food and farm policy.\u003c/p>\n\u003cp>Take the environment, he says. Alongside the predictable push to dismantle some environmental regulations, Hoefner sees a good chance that the next Farm Bill might actually contain a new initiative that environmentalists will welcome. It will focus on ways to improve the fertility and microbial health of farmland soil. Soil health has always been central to the concerns of organic farmers. \"We have witnessed in the last several years a tremendous amount of interest in soil health from more conventional farms and organizations,\" Hoefner writes, in an email to The Salt.\u003c/p>\n\u003cp>Hoefner also predicts that the Trump administration will end up supporting another piece of the Obama legacy, a controversial regulation issued in recent weeks, that protects farmers from abuse at the hands of meat packers and large-scale poultry producers. According to Hoefner, it makes little sense, politically, for Trump to dump a rule that benefits some of his strongest supporters, small farmers who raise cattle, hogs and poultry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "President-elect Donald Trump hasn't said much about food and farm policy or named his choices for top food-related jobs. But the coming years will likely see profound battles over food and nutrition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At first glance, food policy seems to be an afterthought in the Trump administration. The campaign saw few debates about food or farming. And the president-elect hasn't yet nominated someone to head the Department of Agriculture or the Food and Drug Administration.\u003c/p>\n\u003cp>But Donald Trump's lack of attention won't make future food battles any less cutthroat. Plenty of people in Washington, including powerful factions within the Republican majority in Congress, are hoping to change a wide variety of food-related policies, and believe that the new administration offers a prime opportunity to make those changes happen. Kip Tom, a farmer in Indiana who was a member of Trump's advisory committee on agricultural policy, recently told The Salt that this is a time to \"swing for the fences.\"\u003c/p>\n\u003cp>Parke Wilde, an expert on food policy at Tufts University, told us in an email that shortly after the election, he had predicted that food policies would escape radical changes simply because they enjoyed a lower profile. He has changed his mind since, because \"every news report seems to show that the incoming administration plans to pursue 100 fights simultaneously. I have never seen that approach work in American politics previously. But, in these wild times, who knows?\"\u003c/p>\n\u003cp>Here is a list of potential changes to watch for.\u003c/p>\n\u003cp>\u003cstrong>1. Will the successful alliance of farmers and poverty advocates crumble?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Farm Bill, which funds both food stamps (now known as SNAP) and farm subsidies, is due to be renegotiated by the end of 2018. Some conservative Republicans probably will renew their efforts, previously unsuccessful, to scuttle the whole package, separating the farm-related provisions and the nutrition programs into separate bills. Many observers believe that this would leave each of them more vulnerable to attack. The political factions that have traditionally supported this bill, though, including farm groups and poverty advocates, are likely to mount a fierce counterattack. The stakes are high. SNAP, in particular, is one of the country's most important \"safety net\" programs for the poor.\u003c/p>\n\u003cp>\u003cstrong>2. School lunch reforms and nutrition standards may be under attack\u003c/strong>\u003c/p>\n\u003cp>There could be attempts to roll back parts of the school lunch reforms ushered in during the Obama administration. Margo Wootan of the Center for Science in the Public Interest, who has been a key player in pushing for healthier food in schools, told us that \"given the deregulatory, anti-science rhetoric during the [Trump] campaign, we are on high alert.\" She says Congress \"might try to rollback school meal standards or try to dismantle the National School Lunch Program\" by converting them into \"block grants\" that states could manage with only limited federal oversight.\u003c/p>\n\u003cp>Wootan says other nutrition policies at risk include new menu labeling rules. Federal standards requiring chain restaurants to list calories on menus or menu boards are set to go into effect in 2017. Those rules were mandated by the Affordable Care Act. But Wootan says she's concerned that changes being considered by the incoming administration could \"weaken the provision of information to consumers.\" And she says the Dietary Guidelines for Americans that were updated this year and serve as the basis for national nutrition programs \"could be part of anti-science efforts\" during the Trump administration. The guidelines are set to be updated again in 2020.\u003c/p>\n\u003cp>\u003cstrong>3. Will the administration compromise on farmworkers?\u003c/strong>\u003c/p>\n\u003cp>Hostility to illegal immigration was central to Trump's campaign. But farm groups, many of them bedrock supporters of the Republican Party, are adamantly opposed to any wholesale deportation of immigrants who aren't in the country legally. Many large-scale dairy farmers, and growers of fruits and vegetables, rely heavily on immigrant labor. This promises to be a delicate backroom negotiation.\u003c/p>\n\u003cp>\u003cstrong>4. Environmental regulations. Which will go first?\u003c/strong>\u003c/p>\n\u003cp>Among farmers, few regulations have inspired more hostility than the Environmental Protection Agency's Clean Water Rule. It laid out, among other things, a definition of which waterways should be subject to regulation under the Clean Water Act. Farmers were outraged to discover that some of their streams and ponds might be subject to federal regulation. It's likely that the EPA, under Scott Pruitt, will look for ways to withdraw or revise that rule.\u003c/p>\n\u003cp>Other environmental regulations that are less well-known but probably more significant may also face scrutiny. Among them are the \"conservation compliance\" provisions of the Farm Bill. Under this law, farmers who plow up native grasslands or drain wetlands can lose their federal crop subsidies. The EPA also could reduce the number of large-scale animal feeding operations that it regulates as \"point sources\" of pollution.\u003c/p>\n\u003cp>Environmental groups are concerned about what Trump's pick for EPA administrator will mean for the plight of bees. Bees are important to agriculture since so many crops rely on the pollination services they provide. And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457130929/as-beekeepers-lose-more-hives-time-for-new-rules-on-pesticides\">we've reported\u003c/a>, scientists are concerned that the widespread use of neonicotinoid (neonic) pesticides on crops such as corn and soybeans is linked to bee decline. Under the Obama administration, the EPA has been reviewing the safety of neonics. The Sierra Club is watching this issue closely. It pointed out in an email to its supporters that \"If Scott Pruitt is confirmed as EPA head ... it is clear he will severely weaken the EPA's power.\" The Sierra Club email continues: \"the fate of bees — and all the crops and ecosystems that depend on them — may come down to a standoff between the Trump administration and science itself.\"\u003c/p>\n\u003cp>\u003cstrong>5. Will political inertia trump Trump?\u003c/strong>\u003c/p>\n\u003cp>Ferd Hoefner is one of the true veterans of Washington's food policy community. He has been part of these debates for almost four decades and has been policy director of the National Sustainable Agriculture Coalition, which represents small farmers, for 28 years. And Hoefner, in contrast to every other policy advocate and lobbyist whom we contacted, believes that the Trump administration may choose to continue some pieces of\u003cstrong> \u003c/strong>Obama's legacy in food and farm policy.\u003c/p>\n\u003cp>Take the environment, he says. Alongside the predictable push to dismantle some environmental regulations, Hoefner sees a good chance that the next Farm Bill might actually contain a new initiative that environmentalists will welcome. It will focus on ways to improve the fertility and microbial health of farmland soil. Soil health has always been central to the concerns of organic farmers. \"We have witnessed in the last several years a tremendous amount of interest in soil health from more conventional farms and organizations,\" Hoefner writes, in an email to The Salt.\u003c/p>\n\u003cp>Hoefner also predicts that the Trump administration will end up supporting another piece of the Obama legacy, a controversial regulation issued in recent weeks, that protects farmers from abuse at the hands of meat packers and large-scale poultry producers. According to Hoefner, it makes little sense, politically, for Trump to dump a rule that benefits some of his strongest supporters, small farmers who raise cattle, hogs and poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.\u003c/p>\n\u003cp>According to the latest \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm534244.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">figures\u003c/a>, released this week by the U.S. Food and Drug Administration, antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater – 2 percent — for antibiotics used as human medicine.\u003c/p>\n\u003cp>The FDA and other public health agencies have been pushing farmers to rely less on these drugs. Heavy use of antibiotics both in human medicine and in agriculture has led to the emergence of drug-resistant bacteria, complicating the task of treating many infections.\u003c/p>\n\u003cp>But the FDA finds a glimmer of good news in the latest figures, pointing out that the rate of increase has slowed. In the previous year, antibiotic use had increased by 4 percent, and a total of 22 percent from 2009 to 2014.\u003c/p>\n\u003cp>The poultry industry has made the most ambitious promises to reduce antibiotic use. Perdue Farms \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/07/497033243/perdue-goes-almost-antibiotic-free\">says\u003c/a> that 95 percent of its chickens already are raised with no antibiotics at all. Tyson Foods, the largest producer, has \u003ca href=\"http://www.tysonfoods.com/media/news-releases/2015/04/antibiotics-announcement.aspx\">announced\u003c/a> that it is \"striving\" to end the use of antibiotics that also are used in human medicine. Tyson will continue to deploy a class of antibiotics called ionophores, which can't be used on humans. The new report, however, doesn't shed any light on the impact of these moves, because it doesn't show how much of each drug is used on cattle, swine or poultry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a statement, David Wallinga, from the Natural Resources Defense Council, said that \"this report further underscores how urgently we need more and stronger government action\" to reduce antibiotic use.\u003c/p>\n\u003cp>Ron Phillips, from the Animal Health Institute, which represents veterinary drug manufacturers, says that the FDA's data on drug sales tell us little about what's most important — whether the use of those drugs is leading to more drug-resistant bacteria. He says that another recent government \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm529719.htm\">report\u003c/a>, from the National Antimicrobial Resistance Monitoring System, shows \"very encouraging trends.\" According to that report, bacteria found on meat at slaughter have not shown increasing resistance to most antibiotics in recent years.\u003c/p>\n\u003cp>There are some concerning trends, however. Some species of bacteria found on cattle have shown increasing levels of resistance to ciproflaxin, and turkey samples showed a big increase in Salmonella that's resistant to several different drugs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.\u003c/p>\n\u003cp>According to the latest \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm534244.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">figures\u003c/a>, released this week by the U.S. Food and Drug Administration, antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater – 2 percent — for antibiotics used as human medicine.\u003c/p>\n\u003cp>The FDA and other public health agencies have been pushing farmers to rely less on these drugs. Heavy use of antibiotics both in human medicine and in agriculture has led to the emergence of drug-resistant bacteria, complicating the task of treating many infections.\u003c/p>\n\u003cp>But the FDA finds a glimmer of good news in the latest figures, pointing out that the rate of increase has slowed. In the previous year, antibiotic use had increased by 4 percent, and a total of 22 percent from 2009 to 2014.\u003c/p>\n\u003cp>The poultry industry has made the most ambitious promises to reduce antibiotic use. Perdue Farms \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/07/497033243/perdue-goes-almost-antibiotic-free\">says\u003c/a> that 95 percent of its chickens already are raised with no antibiotics at all. Tyson Foods, the largest producer, has \u003ca href=\"http://www.tysonfoods.com/media/news-releases/2015/04/antibiotics-announcement.aspx\">announced\u003c/a> that it is \"striving\" to end the use of antibiotics that also are used in human medicine. Tyson will continue to deploy a class of antibiotics called ionophores, which can't be used on humans. The new report, however, doesn't shed any light on the impact of these moves, because it doesn't show how much of each drug is used on cattle, swine or poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a statement, David Wallinga, from the Natural Resources Defense Council, said that \"this report further underscores how urgently we need more and stronger government action\" to reduce antibiotic use.\u003c/p>\n\u003cp>Ron Phillips, from the Animal Health Institute, which represents veterinary drug manufacturers, says that the FDA's data on drug sales tell us little about what's most important — whether the use of those drugs is leading to more drug-resistant bacteria. He says that another recent government \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm529719.htm\">report\u003c/a>, from the National Antimicrobial Resistance Monitoring System, shows \"very encouraging trends.\" According to that report, bacteria found on meat at slaughter have not shown increasing resistance to most antibiotics in recent years.\u003c/p>\n\u003cp>There are some concerning trends, however. Some species of bacteria found on cattle have shown increasing levels of resistance to ciproflaxin, and turkey samples showed a big increase in Salmonella that's resistant to several different drugs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>As Ben Franklin noted, some of you have \"the Power of changing, by slight means, the smell of another discharge ... our water. A few stems of asparagus eaten, shall give our urine a disagreeable odour.\" Apparently this is so common a power that the 18th century French botanist Louis Lémery wrote that asparagus causes \"a filthy and disagreeable smell in the urine, as everybody knows.\"\u003c/p>\n\u003cp>Everybody except me, anyway.\u003c/p>\n\u003cp>I'd never heard of this particular side effect of asparagus until I was in my 20s, and I ate plenty of asparagus growing up. The difference between people like myself and people like Lémery lies somewhere among more than 800 different genes, according to a new study that searched for genetic differences between those who claim they can and those who claim they can't smell asparagus pee.\u003c/p>\n\u003cp>The researchers asked nearly 7,000 participants if they could detect a distinct smell in their urine after eating asparagus. About 40 percent of them strongly agreed they could. The other 4,161 people (I imagine) were confused by the question. According to the study, \u003ca href=\"http://www.bmj.com/content/355/bmj.i6071\">published in \u003cem>BMJ \u003c/em>on Tuesday\u003c/a>, these people share some combination of at least 871 different genetic alterations that may blunt their ability to smell asparagus pee.\u003c/p>\n\u003cp>All of these mutations create different variations of genes that code for smell receptors, says \u003ca href=\"https://www.hsph.harvard.edu/lorelei-mucci/\">Lorelei Mucci\u003c/a>, an epidemiologist at Harvard University and the senior author on the study. They were all strongly associated with the inability to smell asparagus pee, but Mucci says it's hard to tell which of those 871 gene variations actually cause the insensitivity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Three of the mutations make good culprits, however, because they change the shape of a smell receptor. \"These were probably damaging, leading to a big change in the protein structure\" of the receptor, Mucci says. Then again, it could also be any of the other mutations, she quickly hedges.\u003c/p>\n\u003cp>Even if a mutation doesn't directly affect a key protein, it could affect other, related genes. And still some other mutations that came up in the study might be completely spurious correlations with no effect whatsoever on smell. \"We need to do a lot more additional work on the specific variants,\" Mucci says.\u003c/p>\n\u003cp>There are different ideas about what's actually in asparagus pee that makes it smell unique. Most scientists agree that it probably starts with \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24099657\">asparagusic acid\u003c/a>, a sulfur compound found only in asparagus. What comes out the other end is harder to say.\u003c/p>\n\u003cp>\"There's still disagreement on how many or which sulfur compounds are involved,\" says \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a food scientist at Monell Chemical Senses Center who has studied asparagus pee and was not involved with the study.\u003c/p>\n\u003cp>Compounds called thiols, or mercaptans, which are powerfully odorous chemicals that smell like garlic or rotten eggs, are present and likely contribute. But nobody has yet flushed out the details on how we're metabolizing asparagus, Pelchat says.\u003c/p>\n\u003cp>It could be considered a blessing for those who do not smell asparagus pee. \"It's amazing that for something that tastes so good like asparagus, the resulting odor is so horrible,\" Mucci says. \"What's fascinating about it is it happens very quickly. When it does happen, it is so strong. It's unbelievable.\"\u003c/p>\n\u003cp>On the day Pelchat did her study on asparagus pee, she remembers the stench in the restroom. \"It brought tears to my eyes,\" she says.\u003c/p>\n\u003cp>The smell has been likened to being something akin to rotten cabbages or, sometimes, cooked cabbages. \"Maybe skunkish,\" Pelchat says. Then she asks me, \"Can you smell skunk?\" I can. \"Cabbage? Brussel sprouts?\" I can smell those, too. \"I would think that you could [smell asparagus pee]. Even fewer than 10 stalks ought to do it,\" she says.\u003c/p>\n\u003cp>Well, challenge accepted. I try a recipe from Pelchat: broiled asparagus in olive oil and kosher salt and pepper. Eight spears and 30 minutes later, I pee into an empty yogurt container. I get a hint of something vaguely cabbage-like. Did I imagine it? I lift the cup of my pee to my face and take a deep whiff. Nothing. It didn't smell good, but not really plant-like.\u003c/p>\n\u003cp>A friend of mine is waiting in the living room. \"Come smell my pee,\" I say.\u003c/p>\n\u003cp>\"Oh yeah, I can smell it,\" she says. But it's different. \"If I had eaten as many thick stalks as you had eaten, I would have to turn my head away because of the smell.\"\u003c/p>\n\u003cp>It's like a light plant scent, according to my friend's sister, who also smells my pee. \"Maybe you are special,\" she says. Maybe I can detect a slight fragrance after all. I'm no longer sure, and I don't want to keep sniffing my own urine.\u003c/p>\n\u003cp>It is apparent that some people really can't smell asparagus pee. Most people can't, if Mucci's study is any indication, making Lémery's generalizations feel a little arrogant. But whether everybody actually produces the odor is somewhat controversial.\u003c/p>\n\u003cp>\"Two big genetic studies have only come up with markers near olfactory receptors. That strongly suggests it's probably [that] everybody produces it but not everybody detects it,\" Pelchat says.\u003c/p>\n\u003cp>However, \u003ca href=\"http://www.imperial.ac.uk/people/s.c.mitchell\">Dr. Steve Mitchell\u003c/a>, a professor of medicine at Imperial College London who has extensively studied asparagus urine and was not involved with the study, wrote to me in an email, \"I, for one, do not produce an urinary odour after eating asparagus but can smell the odour from others.\"\u003c/p>\n\u003cp>\"I'm not arguing there couldn't be [non-producers],\" Pelchat says. \"But it's not likely to have a genetic basis.\" If some people don't produce the smell or produce different smells, Mitchell says it may be due to a confluence of things. Anything between the efficiency of the person's intestines to different gut bacteria involved might alter the smell of someone's urine after eating asparagus.\u003c/p>\n\u003cp>Why this is even a thing is \"a much deeper philosophical aspect,\" Mitchell writes. Is there a genetic advantage or disadvantage to smelling asparagus pee that thus led to the spread of these genes?\u003c/p>\n\u003cp>\"Do not know,\" Mitchell writes.\u003c/p>\n\u003cp>Mucci thinks being unable to detect the \"after-smell\" of asparagus might be useful, since the odor may discourage some people from eating this highly nutritious vegetable. \"That is the case of my daughter,\" Pelchat tells me. \"But I think my son liked to eat asparagus even more because it produces this disgusting phenomenon.\"\u003c/p>\n\u003cp>\u003cem>Angus Chen is on Twitter \u003ca href=\"https://twitter.com/angrchen\">@angrchen\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As Ben Franklin noted, some of you have \"the Power of changing, by slight means, the smell of another discharge ... our water. A few stems of asparagus eaten, shall give our urine a disagreeable odour.\" Apparently this is so common a power that the 18th century French botanist Louis Lémery wrote that asparagus causes \"a filthy and disagreeable smell in the urine, as everybody knows.\"\u003c/p>\n\u003cp>Everybody except me, anyway.\u003c/p>\n\u003cp>I'd never heard of this particular side effect of asparagus until I was in my 20s, and I ate plenty of asparagus growing up. The difference between people like myself and people like Lémery lies somewhere among more than 800 different genes, according to a new study that searched for genetic differences between those who claim they can and those who claim they can't smell asparagus pee.\u003c/p>\n\u003cp>The researchers asked nearly 7,000 participants if they could detect a distinct smell in their urine after eating asparagus. About 40 percent of them strongly agreed they could. The other 4,161 people (I imagine) were confused by the question. According to the study, \u003ca href=\"http://www.bmj.com/content/355/bmj.i6071\">published in \u003cem>BMJ \u003c/em>on Tuesday\u003c/a>, these people share some combination of at least 871 different genetic alterations that may blunt their ability to smell asparagus pee.\u003c/p>\n\u003cp>All of these mutations create different variations of genes that code for smell receptors, says \u003ca href=\"https://www.hsph.harvard.edu/lorelei-mucci/\">Lorelei Mucci\u003c/a>, an epidemiologist at Harvard University and the senior author on the study. They were all strongly associated with the inability to smell asparagus pee, but Mucci says it's hard to tell which of those 871 gene variations actually cause the insensitivity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Three of the mutations make good culprits, however, because they change the shape of a smell receptor. \"These were probably damaging, leading to a big change in the protein structure\" of the receptor, Mucci says. Then again, it could also be any of the other mutations, she quickly hedges.\u003c/p>\n\u003cp>Even if a mutation doesn't directly affect a key protein, it could affect other, related genes. And still some other mutations that came up in the study might be completely spurious correlations with no effect whatsoever on smell. \"We need to do a lot more additional work on the specific variants,\" Mucci says.\u003c/p>\n\u003cp>There are different ideas about what's actually in asparagus pee that makes it smell unique. Most scientists agree that it probably starts with \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24099657\">asparagusic acid\u003c/a>, a sulfur compound found only in asparagus. What comes out the other end is harder to say.\u003c/p>\n\u003cp>\"There's still disagreement on how many or which sulfur compounds are involved,\" says \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a food scientist at Monell Chemical Senses Center who has studied asparagus pee and was not involved with the study.\u003c/p>\n\u003cp>Compounds called thiols, or mercaptans, which are powerfully odorous chemicals that smell like garlic or rotten eggs, are present and likely contribute. But nobody has yet flushed out the details on how we're metabolizing asparagus, Pelchat says.\u003c/p>\n\u003cp>It could be considered a blessing for those who do not smell asparagus pee. \"It's amazing that for something that tastes so good like asparagus, the resulting odor is so horrible,\" Mucci says. \"What's fascinating about it is it happens very quickly. When it does happen, it is so strong. It's unbelievable.\"\u003c/p>\n\u003cp>On the day Pelchat did her study on asparagus pee, she remembers the stench in the restroom. \"It brought tears to my eyes,\" she says.\u003c/p>\n\u003cp>The smell has been likened to being something akin to rotten cabbages or, sometimes, cooked cabbages. \"Maybe skunkish,\" Pelchat says. Then she asks me, \"Can you smell skunk?\" I can. \"Cabbage? Brussel sprouts?\" I can smell those, too. \"I would think that you could [smell asparagus pee]. Even fewer than 10 stalks ought to do it,\" she says.\u003c/p>\n\u003cp>Well, challenge accepted. I try a recipe from Pelchat: broiled asparagus in olive oil and kosher salt and pepper. Eight spears and 30 minutes later, I pee into an empty yogurt container. I get a hint of something vaguely cabbage-like. Did I imagine it? I lift the cup of my pee to my face and take a deep whiff. Nothing. It didn't smell good, but not really plant-like.\u003c/p>\n\u003cp>A friend of mine is waiting in the living room. \"Come smell my pee,\" I say.\u003c/p>\n\u003cp>\"Oh yeah, I can smell it,\" she says. But it's different. \"If I had eaten as many thick stalks as you had eaten, I would have to turn my head away because of the smell.\"\u003c/p>\n\u003cp>It's like a light plant scent, according to my friend's sister, who also smells my pee. \"Maybe you are special,\" she says. Maybe I can detect a slight fragrance after all. I'm no longer sure, and I don't want to keep sniffing my own urine.\u003c/p>\n\u003cp>It is apparent that some people really can't smell asparagus pee. Most people can't, if Mucci's study is any indication, making Lémery's generalizations feel a little arrogant. But whether everybody actually produces the odor is somewhat controversial.\u003c/p>\n\u003cp>\"Two big genetic studies have only come up with markers near olfactory receptors. That strongly suggests it's probably [that] everybody produces it but not everybody detects it,\" Pelchat says.\u003c/p>\n\u003cp>However, \u003ca href=\"http://www.imperial.ac.uk/people/s.c.mitchell\">Dr. Steve Mitchell\u003c/a>, a professor of medicine at Imperial College London who has extensively studied asparagus urine and was not involved with the study, wrote to me in an email, \"I, for one, do not produce an urinary odour after eating asparagus but can smell the odour from others.\"\u003c/p>\n\u003cp>\"I'm not arguing there couldn't be [non-producers],\" Pelchat says. \"But it's not likely to have a genetic basis.\" If some people don't produce the smell or produce different smells, Mitchell says it may be due to a confluence of things. Anything between the efficiency of the person's intestines to different gut bacteria involved might alter the smell of someone's urine after eating asparagus.\u003c/p>\n\u003cp>Why this is even a thing is \"a much deeper philosophical aspect,\" Mitchell writes. Is there a genetic advantage or disadvantage to smelling asparagus pee that thus led to the spread of these genes?\u003c/p>\n\u003cp>\"Do not know,\" Mitchell writes.\u003c/p>\n\u003cp>Mucci thinks being unable to detect the \"after-smell\" of asparagus might be useful, since the odor may discourage some people from eating this highly nutritious vegetable. \"That is the case of my daughter,\" Pelchat tells me. \"But I think my son liked to eat asparagus even more because it produces this disgusting phenomenon.\"\u003c/p>\n\u003cp>\u003cem>Angus Chen is on Twitter \u003ca href=\"https://twitter.com/angrchen\">@angrchen\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Carrageenan Backlash: Food Firms Are Ousting A Popular Additive",
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"content": "\u003cp>Erick Ask still remembers the first time he heard about the food ingredient that would become the focus of his professional life. He was in ninth grade.\u003c/p>\n\u003cp>\"Mr. Elslip, my biology teacher, said to us one day, 'How many of you have eaten seaweed?' \" Ask recalls. \"And nobody raised their hand. And he says, 'Well, how many of you have eaten ice cream?' And we all raised our hands. And he says, 'Well, then you have eaten seaweed!' \"\u003c/p>\n\u003cp>Mr. Elslip was talking about a substance derived from seaweed called carrageenan. His claim was't completely accurate; it isn't in all ice cream. But it's certainly in some brands. It's also used in a range of other food products, from infant formula to meats and certain beverages.\u003c/p>\n\u003cp>Now, it's starting to disappear, at least from a few of those foods. A committee that proposes rules for the organic food industry just voted to ban it from organic products. The shift is driven by pressure from activist groups that believe, based on a handful of studies, that carrageenan is linked to health problems.\u003c/p>\n\u003cp>The Cornucopia Institute, one of the groups that campaigned hard for the ban, called the vote a \"big win for consumers, who have been voting with their purchasing power for products without the dangerous additive.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Erick Ask, on the other hand, who now works for the FMC Corporation, a major carrageenan processor, says \"we find it very disheartening. Tens of thousands of farmers base their livelihood on a healthy carrageenan market, and now some of it is eroding.\"\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany were picking up a kind of seaweed called Irish moss. \"They would take it home and boil it, usually in milk,\" says Ask. The boiling released a substance that formed the structure of the seaweed's cells. That material was carrageenan. It didn't have much taste, but it thickened milk and helped turn it into creamy pudding.\u003c/p>\n\u003cp>This processing of carrageenan now takes place on a global scale. The FMC Corporation, for example, buys seaweed from thousands of small farmers around the world, but mostly in Indonesia and the Philippines. The farmers live along the coast and grow seaweed in the ocean, \"right off-shore from their houses,\" Ask says.\u003c/p>\n\u003cp>Once extracted and dried, carrageenan is a cream-colored powder that looks kind of like bread flour. FMC sells it to food manufacturers.\u003c/p>\n\u003cp>Lisa Pitka is one of the people who figures out how best to use it. She's a food technologist with \u003ca href=\"http://www.mattsonco.com/\">Mattson\u003c/a>, a company that works with lots of different food manufacturers to fine-tune their recipes.\u003c/p>\n\u003cp>\"Very often I use carrageenan in beverages; high-protein beverages, extended shelf-life beverages,\" she says. If those products sit on the shelf for a while, their contents can start \"gelling,\" appearing spoiled, or the various ingredients may separate. Particles of cocoa powder may settle to the bottom. Carrageenan keeps the mixture bound together. \"It helps to keep the product thick and creamy, and [keep] the product from becoming unappealing to the customer,\" Pitka says.\u003c/p>\n\u003cp>Carrageenan is also added to deli meat to keep it from falling apart when you slice it.\u003c/p>\n\u003cp>Its use has soared in the past few decades. Erick Ask estimates that 5,000 tons of seaweed was harvested for carrageenan production in 1970. Today, it's over 200,000 tons. According to a report from the UN's Food and Agriculture Organization, global carrageenan use increased more than five-fold from 2000 to 2010.\u003c/p>\n\u003cp>Now, though, there's a carrageenan backlash.\u003c/p>\n\u003cp>A few scientists have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">reported\u003c/a> that carrageean has caused intestinal inflammation in laboratory animals. Hundreds of people have come forward to say that their health problems — from migraines to intestinal issues — improved when they eliminated carrageenan from their diet.\u003c/p>\n\u003cp>That evidence is disputed. Other scientists \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">say\u003c/a> that they tried to confirm those laboratory results and failed. The \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.620\">U.S. Food and Drug Administration\u003c/a>, as well as the \u003ca href=\"http://www.zusatzstoffe-online.de/pdf/scf_carrageen.pdf\">European Commission\u003c/a> and the \u003ca href=\"http://apps.who.int/iris/bitstream/10665/171781/3/9789240693982_eng.pdf?ua=1\">World Health Organization\u003c/a>, say that they still believe carrageenan is safe.\u003c/p>\n\u003cp>Nevertheless, activist groups have been \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf\">campaigning\u003c/a> to get food companies to stop using it.\u003c/p>\n\u003cp>And Barbara Shpizner, vice president of innovation at Mattson, says that the company is seeing the effects of that pressure. \"Clients in the natural channel, or organic products, are saying, 'Let's formulate without carrageenan,' \" she says.\u003c/p>\n\u003cp>There are other additives that can replace carrageenan, she says. They include gellan gum, locust bean gum and xanthan gum. But you often need to add a combination of these ingredients, and they don't always work as well. She'd rather use carrageenan.\u003c/p>\n\u003cp>Organic food companies, though, probably won't have a choice. The \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Board\u003c/a>, which advises the U.S. Department of Agriculture on rules for the organic industry, recently voted to ban carrageenan from organic food. If the USDA, as expected, adopts that recommendation, the ban could take effect within two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Ask still remembers the first time he heard about the food ingredient that would become the focus of his professional life. He was in ninth grade.\u003c/p>\n\u003cp>\"Mr. Elslip, my biology teacher, said to us one day, 'How many of you have eaten seaweed?' \" Ask recalls. \"And nobody raised their hand. And he says, 'Well, how many of you have eaten ice cream?' And we all raised our hands. And he says, 'Well, then you have eaten seaweed!' \"\u003c/p>\n\u003cp>Mr. Elslip was talking about a substance derived from seaweed called carrageenan. His claim was't completely accurate; it isn't in all ice cream. But it's certainly in some brands. It's also used in a range of other food products, from infant formula to meats and certain beverages.\u003c/p>\n\u003cp>Now, it's starting to disappear, at least from a few of those foods. A committee that proposes rules for the organic food industry just voted to ban it from organic products. The shift is driven by pressure from activist groups that believe, based on a handful of studies, that carrageenan is linked to health problems.\u003c/p>\n\u003cp>The Cornucopia Institute, one of the groups that campaigned hard for the ban, called the vote a \"big win for consumers, who have been voting with their purchasing power for products without the dangerous additive.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Erick Ask, on the other hand, who now works for the FMC Corporation, a major carrageenan processor, says \"we find it very disheartening. Tens of thousands of farmers base their livelihood on a healthy carrageenan market, and now some of it is eroding.\"\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany were picking up a kind of seaweed called Irish moss. \"They would take it home and boil it, usually in milk,\" says Ask. The boiling released a substance that formed the structure of the seaweed's cells. That material was carrageenan. It didn't have much taste, but it thickened milk and helped turn it into creamy pudding.\u003c/p>\n\u003cp>This processing of carrageenan now takes place on a global scale. The FMC Corporation, for example, buys seaweed from thousands of small farmers around the world, but mostly in Indonesia and the Philippines. The farmers live along the coast and grow seaweed in the ocean, \"right off-shore from their houses,\" Ask says.\u003c/p>\n\u003cp>Once extracted and dried, carrageenan is a cream-colored powder that looks kind of like bread flour. FMC sells it to food manufacturers.\u003c/p>\n\u003cp>Lisa Pitka is one of the people who figures out how best to use it. She's a food technologist with \u003ca href=\"http://www.mattsonco.com/\">Mattson\u003c/a>, a company that works with lots of different food manufacturers to fine-tune their recipes.\u003c/p>\n\u003cp>\"Very often I use carrageenan in beverages; high-protein beverages, extended shelf-life beverages,\" she says. If those products sit on the shelf for a while, their contents can start \"gelling,\" appearing spoiled, or the various ingredients may separate. Particles of cocoa powder may settle to the bottom. Carrageenan keeps the mixture bound together. \"It helps to keep the product thick and creamy, and [keep] the product from becoming unappealing to the customer,\" Pitka says.\u003c/p>\n\u003cp>Carrageenan is also added to deli meat to keep it from falling apart when you slice it.\u003c/p>\n\u003cp>Its use has soared in the past few decades. Erick Ask estimates that 5,000 tons of seaweed was harvested for carrageenan production in 1970. Today, it's over 200,000 tons. According to a report from the UN's Food and Agriculture Organization, global carrageenan use increased more than five-fold from 2000 to 2010.\u003c/p>\n\u003cp>Now, though, there's a carrageenan backlash.\u003c/p>\n\u003cp>A few scientists have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">reported\u003c/a> that carrageean has caused intestinal inflammation in laboratory animals. Hundreds of people have come forward to say that their health problems — from migraines to intestinal issues — improved when they eliminated carrageenan from their diet.\u003c/p>\n\u003cp>That evidence is disputed. Other scientists \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">say\u003c/a> that they tried to confirm those laboratory results and failed. The \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.620\">U.S. Food and Drug Administration\u003c/a>, as well as the \u003ca href=\"http://www.zusatzstoffe-online.de/pdf/scf_carrageen.pdf\">European Commission\u003c/a> and the \u003ca href=\"http://apps.who.int/iris/bitstream/10665/171781/3/9789240693982_eng.pdf?ua=1\">World Health Organization\u003c/a>, say that they still believe carrageenan is safe.\u003c/p>\n\u003cp>Nevertheless, activist groups have been \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf\">campaigning\u003c/a> to get food companies to stop using it.\u003c/p>\n\u003cp>And Barbara Shpizner, vice president of innovation at Mattson, says that the company is seeing the effects of that pressure. \"Clients in the natural channel, or organic products, are saying, 'Let's formulate without carrageenan,' \" she says.\u003c/p>\n\u003cp>There are other additives that can replace carrageenan, she says. They include gellan gum, locust bean gum and xanthan gum. But you often need to add a combination of these ingredients, and they don't always work as well. She'd rather use carrageenan.\u003c/p>\n\u003cp>Organic food companies, though, probably won't have a choice. The \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Board\u003c/a>, which advises the U.S. Department of Agriculture on rules for the organic industry, recently voted to ban carrageenan from organic food. If the USDA, as expected, adopts that recommendation, the ban could take effect within two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Meat was seldom on the menu when I was a kid. When we did eat it, my family's go-tos consisted of hot dogs (consumed once per year at my dad's work picnic), kung pao chicken from various local Chinese establishments, and my mom's tandoori chicken slathered in yogurt sauce. These dishes all followed my formerly vegetarian, reluctantly omnivorous Hindu parents' Cardinal Rule for Eating Meat: Meat should not resemble animal. Skin and bones were to be avoided, which meant that chicken wings and ribs were inherently problematic, as were Thanksgiving turkeys, which were replaced with lasagnas.\u003c/p>\n\u003cp>Sushi was never on the radar (fish as a whole was out, given its fishy qualities), but it ostensibly fit the Cardinal Rule, given that the fish was skinless and boneless. And best of all, it was covered in rice, the best food known to (Indian) man (and woman). I tried sushi for the first time in the summer of 2001 in an upstate New York college town to prepare for my forthcoming teaching stint in Japan. (Since I'd gone completely vegetarian in high school, it was also the first piece of animal flesh I had eaten in seven years). To be honest, I don't remember the taste of the sushi as much as the experience, which, as the years have passed, has lodged in the part of my brain reserved for nostalgia.\u003c/p>\n\u003cp>Sometime upon my return stateside two years later, an abomination began to appear on the menus of local sushi joints: brown rice rolls. The holy triad of salt, sugar, and vinegar had gone out of whack; the rice grains tasted like grit.\u003c/p>\n\u003cp>So I was shocked (shocked!) when a friend of mine told me that he liked brown rice sushi. An Indian, fellow rice-loving friend. A friend who should know better. Was it really possible, I began to wonder, to make brown rice sushi taste as good as its white rice counterpart?\u003c/p>\n\u003cp>Early iterations of sushi might have been made with brown rice, says Mori Onodera, former chef and owner of Michelin-starred restaurant Mori Sushi in Los Angeles and current co-owner of Tamaki Farms, Inc., a rice farm in Uruguay. But in modern times, making the perfect sushi roll means balancing the flavors and textures of the rice on the outside and the fish, vegetable, or egg on the inside. Brown rice, says Onodera, upsets that delicate balance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first problem is flavor, a word that generally evokes happy thoughts. But in the case of sushi, the earthy, fiber and nutrient-rich bran and germ in brown rice tend to overpower the delicate fish inside.\u003c/p>\n\u003cp>The second problem is texture. Rice (which comes in 40,000 varieties) contains two starches, amylose and amylopectin, the ratio of which determines the rice's texture after boiling. Long-grain varieties like jasmine and basmati are high in amylose and remain firm, while the short-grain varieties used for sushi are high in amylopectin and become soft. Because of its lower amylopectin content, boiled brown rice remains firm.\u003c/p>\n\u003cp>\"Brown and long-grain rice are a disaster for sushi,\" says Ole Mouritsen, a biophysicist at the University of Southern Denmark and co-author of the forthcoming book \u003cem>Mouthfeel.\u003c/em> They have the \"completely wrong texture and mouthfeel.\"\u003c/p>\n\u003cp>\"Rice and fish are supposed to melt [in your mouth] together,\" adds Onodera. \"If you're using brown rice, the fish is gone and the brown rice is still chew, chew, chew.\"\u003c/p>\n\u003cp>So if brown rice sushi rolls violate the rules of gastronomic chemistry, why do people like my friend still like them (and not just choke them down for their whole-grain health benefits)? The answer to that, it seems, depends on whether one thinks sushi has reached a sort of culinary zenith or is still evolving and branching into new \"species.\"\u003c/p>\n\u003cp>To argue the latter case, consider that those following a macrobiotic diet, a whole grain and plant-heavy diet popularized in Japan a century ago, have long made sushi with brown rice and replaced the vinegar and sugar in white rice sushi with umezu, a pickled plum vinegar, says Sonoko Sakai, a cooking teacher and author of \u003cem>Rice Craft\u003c/em>.\u003c/p>\n\u003cp>More recently, as sushi has immigrated out of Japan, it has taken on such novel forms that \"American sushi\" restaurants have begun to pop up in Tokyo. Arguably a dynamite roll filled with tempura-fried shrimp and slathered with spicy mayo can stand up to a brown rice exterior.\u003c/p>\n\u003cp>If cuisines can evolve, so, too, can people. By the end of my two-year stint in Japan, I could (to my parents horror) use chopsticks to pick out the meat of an entire, very bony, very skin-covered, cooked sardine. So it's not impossible that my friend is onto something. Perhaps brown rice sushi is tasty in its own, funky new species sort of way.\u003c/p>\n\u003cp>But ultimately, it's a debate he can't win, logic be damned. Because for me, eating sushi means returning occasionally to my fuzzy, sake-filled memories of a Japan I once knew, where the fish was tender and the rice was soft.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sujata Gupta is a freelance science writer based in Burlington, Vt. Her work has appeared online and in print in the \u003c/em>New Yorker,\u003cem> BBC, NovaNext, \u003c/em>Scientific American\u003cem> and others. Follow her on Twitter @sujatagupta\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \n\u003c/div>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meat was seldom on the menu when I was a kid. When we did eat it, my family's go-tos consisted of hot dogs (consumed once per year at my dad's work picnic), kung pao chicken from various local Chinese establishments, and my mom's tandoori chicken slathered in yogurt sauce. These dishes all followed my formerly vegetarian, reluctantly omnivorous Hindu parents' Cardinal Rule for Eating Meat: Meat should not resemble animal. Skin and bones were to be avoided, which meant that chicken wings and ribs were inherently problematic, as were Thanksgiving turkeys, which were replaced with lasagnas.\u003c/p>\n\u003cp>Sushi was never on the radar (fish as a whole was out, given its fishy qualities), but it ostensibly fit the Cardinal Rule, given that the fish was skinless and boneless. And best of all, it was covered in rice, the best food known to (Indian) man (and woman). I tried sushi for the first time in the summer of 2001 in an upstate New York college town to prepare for my forthcoming teaching stint in Japan. (Since I'd gone completely vegetarian in high school, it was also the first piece of animal flesh I had eaten in seven years). To be honest, I don't remember the taste of the sushi as much as the experience, which, as the years have passed, has lodged in the part of my brain reserved for nostalgia.\u003c/p>\n\u003cp>Sometime upon my return stateside two years later, an abomination began to appear on the menus of local sushi joints: brown rice rolls. The holy triad of salt, sugar, and vinegar had gone out of whack; the rice grains tasted like grit.\u003c/p>\n\u003cp>So I was shocked (shocked!) when a friend of mine told me that he liked brown rice sushi. An Indian, fellow rice-loving friend. A friend who should know better. Was it really possible, I began to wonder, to make brown rice sushi taste as good as its white rice counterpart?\u003c/p>\n\u003cp>Early iterations of sushi might have been made with brown rice, says Mori Onodera, former chef and owner of Michelin-starred restaurant Mori Sushi in Los Angeles and current co-owner of Tamaki Farms, Inc., a rice farm in Uruguay. But in modern times, making the perfect sushi roll means balancing the flavors and textures of the rice on the outside and the fish, vegetable, or egg on the inside. Brown rice, says Onodera, upsets that delicate balance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first problem is flavor, a word that generally evokes happy thoughts. But in the case of sushi, the earthy, fiber and nutrient-rich bran and germ in brown rice tend to overpower the delicate fish inside.\u003c/p>\n\u003cp>The second problem is texture. Rice (which comes in 40,000 varieties) contains two starches, amylose and amylopectin, the ratio of which determines the rice's texture after boiling. Long-grain varieties like jasmine and basmati are high in amylose and remain firm, while the short-grain varieties used for sushi are high in amylopectin and become soft. Because of its lower amylopectin content, boiled brown rice remains firm.\u003c/p>\n\u003cp>\"Brown and long-grain rice are a disaster for sushi,\" says Ole Mouritsen, a biophysicist at the University of Southern Denmark and co-author of the forthcoming book \u003cem>Mouthfeel.\u003c/em> They have the \"completely wrong texture and mouthfeel.\"\u003c/p>\n\u003cp>\"Rice and fish are supposed to melt [in your mouth] together,\" adds Onodera. \"If you're using brown rice, the fish is gone and the brown rice is still chew, chew, chew.\"\u003c/p>\n\u003cp>So if brown rice sushi rolls violate the rules of gastronomic chemistry, why do people like my friend still like them (and not just choke them down for their whole-grain health benefits)? The answer to that, it seems, depends on whether one thinks sushi has reached a sort of culinary zenith or is still evolving and branching into new \"species.\"\u003c/p>\n\u003cp>To argue the latter case, consider that those following a macrobiotic diet, a whole grain and plant-heavy diet popularized in Japan a century ago, have long made sushi with brown rice and replaced the vinegar and sugar in white rice sushi with umezu, a pickled plum vinegar, says Sonoko Sakai, a cooking teacher and author of \u003cem>Rice Craft\u003c/em>.\u003c/p>\n\u003cp>More recently, as sushi has immigrated out of Japan, it has taken on such novel forms that \"American sushi\" restaurants have begun to pop up in Tokyo. Arguably a dynamite roll filled with tempura-fried shrimp and slathered with spicy mayo can stand up to a brown rice exterior.\u003c/p>\n\u003cp>If cuisines can evolve, so, too, can people. By the end of my two-year stint in Japan, I could (to my parents horror) use chopsticks to pick out the meat of an entire, very bony, very skin-covered, cooked sardine. So it's not impossible that my friend is onto something. Perhaps brown rice sushi is tasty in its own, funky new species sort of way.\u003c/p>\n\u003cp>But ultimately, it's a debate he can't win, logic be damned. Because for me, eating sushi means returning occasionally to my fuzzy, sake-filled memories of a Japan I once knew, where the fish was tender and the rice was soft.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sujata Gupta is a freelance science writer based in Burlington, Vt. Her work has appeared online and in print in the \u003c/em>New Yorker,\u003cem> BBC, NovaNext, \u003c/em>Scientific American\u003cem> and others. Follow her on Twitter @sujatagupta\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \n\u003c/div>\n\u003c/div>\u003c/p>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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"tagline": "True-life supernatural stories",
"info": "",
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