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"content": "\u003cp>As a culture, we tend to ignore the advice to eat more fish. On average, Americans eat about 3.5 ounces of seafood per week. (Think a can of tuna or sardines.)\u003c/p>\n\u003cp>But evidence shows that consumption of 8 or more ounces of seafood per week can \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Chapter4.pdf\">reduce\u003c/a> the risk of death from cardiovascular disease, and some studies have linked a regular fish habit over a lifetime to a lower risk of cognitive decline as well.\u003c/p>\n\u003cp>What's more, some research suggests that regular fish consumption among mothers can \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046737/\">boost cognitive development\u003c/a> in their children.\u003c/p>\n\u003cp>\"Omega-3s [found in fish] are important, we think, because they reduce inflammation and help neurons function well,\" says researcher \u003ca href=\"http://www.niaaa.nih.gov/research/niaaa-intramural-program/niaaa-laboratories/laboratory-membrane-biochemistry-and-biophysi-2\">Joseph Hibbeln\u003c/a> of the National Institutes of Health.\u003c/p>\n\u003cp>This is why pregnant women and women of childbearing age — who were once told to limit fish intake due to concerns about mercury contamination — are being advised by the Food and Drug Administration to \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/10/320684399/moms-and-tykes-should-eat-more-fish-low-in-mercury-says-fda\">eat more\u003c/a> low-mercury seafood. (The Monterey Bay Aquarium has \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\">recommendations\u003c/a> for ocean-friendly seafood choices.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In lieu of eating fish, many adults take fish oil, or omega-3 supplements. But a new \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2429713\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> shows that these supplements are no magic elixir when it comes to staving off cognitive decline in older adults.\u003c/p>\n\u003cfigure id=\"attachment_99907\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg\" alt=\"Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week.\" width=\"2000\" height=\"1398\" class=\"size-full wp-image-99907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-960x671.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the five-year study, about 3,500 older men and women (the average age was 73) agreed to take either a daily supplement that included two Omega-3 fatty acids (650 mg of EPA and 350mg of DHA) or a placebo pill. None of the participants knew which pill they were taking. They also agreed to undergo cognitive function testing throughout the study.\u003c/p>\n\u003cp>\"The hypothesis was that [the supplements] would have an effect,\" study author Emily Chew tells The Salt. But \"we found there was absolutely no effect on the cognitive decline in this group over time,\" says Chew, who is the deputy clinical director at the National Eye Institute, part of the National Institutes of Health.\u003c/p>\n\u003cp>All of the participants in the study had the beginnings of \u003ca href=\"https://nei.nih.gov/health/maculardegen/armd_facts\">AMD \u003c/a>(age-related macular degeneration), which is a leading cause of vision loss among older adults. This condition can increase the risk of cognitive decline.\u003c/p>\n\u003cp>So, it's possible that once retinal disease sets it, it's too late to try to stave off decline with nutritional supplements.\u003c/p>\n\u003cp>\"It may be that at age 73, it's already too late to change your diet and change the course of your risk of cognitive decline,\" says Hibbeln.\u003c/p>\n\u003cp>It also may be the case that taking a supplement is not the best way to get your omega-3s.\u003c/p>\n\u003cp>\"If you want to get more omega-3 fatty acids in your diet, the best way is to get it through food,\" says \u003ca href=\"http://hnrca.tufts.edu/elizabeth-j-johnson-ph-d/\">Elizabeth Johnson, \u003c/a>who studies the role of antioxidants in eye and brain health at Tufts University.\u003c/p>\n\u003cp>Johnson says there's no one magic bullet for protecting brain or heart health. \"These nutrients don't work in isolation — they work together,\" she explains.\u003c/p>\n\u003cp>And her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Cognitive+findings+of+an+exploratory+trial+of+docosahexaenoic+acid+and+lutein+supplementation+in+older+women\">research\u003c/a> has shown that combinations of nutrients — such as omega-3s (DHA) and lutein (found in green vegetables) — may have cognitive benefits for older adults.\u003c/p>\n\u003cp>So, if you want to translate this finding into a meal, try a plate filled with salmon (for the omega-3s) and leafy greens (for the lutein). You could add in some whole grains, too (for B vitamins and minerals such as magnesium).\u003c/p>\n\u003cp>This way, \"you'll be getting not only omega-3's but other nutrients that may be important, too,\" Johnson says.\u003c/p>\n\u003cp>And all of these nutrients, consumed together, may have a synergistic effect that could help promote good health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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 a culture, we tend to ignore the advice to eat more fish. On average, Americans eat about 3.5 ounces of seafood per week. (Think a can of tuna or sardines.)\u003c/p>\n\u003cp>But evidence shows that consumption of 8 or more ounces of seafood per week can \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Chapter4.pdf\">reduce\u003c/a> the risk of death from cardiovascular disease, and some studies have linked a regular fish habit over a lifetime to a lower risk of cognitive decline as well.\u003c/p>\n\u003cp>What's more, some research suggests that regular fish consumption among mothers can \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046737/\">boost cognitive development\u003c/a> in their children.\u003c/p>\n\u003cp>\"Omega-3s [found in fish] are important, we think, because they reduce inflammation and help neurons function well,\" says researcher \u003ca href=\"http://www.niaaa.nih.gov/research/niaaa-intramural-program/niaaa-laboratories/laboratory-membrane-biochemistry-and-biophysi-2\">Joseph Hibbeln\u003c/a> of the National Institutes of Health.\u003c/p>\n\u003cp>This is why pregnant women and women of childbearing age — who were once told to limit fish intake due to concerns about mercury contamination — are being advised by the Food and Drug Administration to \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/10/320684399/moms-and-tykes-should-eat-more-fish-low-in-mercury-says-fda\">eat more\u003c/a> low-mercury seafood. (The Monterey Bay Aquarium has \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\">recommendations\u003c/a> for ocean-friendly seafood choices.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In lieu of eating fish, many adults take fish oil, or omega-3 supplements. But a new \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2429713\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> shows that these supplements are no magic elixir when it comes to staving off cognitive decline in older adults.\u003c/p>\n\u003cfigure id=\"attachment_99907\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg\" alt=\"Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week.\" width=\"2000\" height=\"1398\" class=\"size-full wp-image-99907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-market-1_enl-aff30f2aa4ae65ed7c16869b8199eb1fd3f51c0f-960x671.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Customers shop for salmon at a fish market in southwest Washington, D.C. Most Americans don't eat the recommended amount of fish each week. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the five-year study, about 3,500 older men and women (the average age was 73) agreed to take either a daily supplement that included two Omega-3 fatty acids (650 mg of EPA and 350mg of DHA) or a placebo pill. None of the participants knew which pill they were taking. They also agreed to undergo cognitive function testing throughout the study.\u003c/p>\n\u003cp>\"The hypothesis was that [the supplements] would have an effect,\" study author Emily Chew tells The Salt. But \"we found there was absolutely no effect on the cognitive decline in this group over time,\" says Chew, who is the deputy clinical director at the National Eye Institute, part of the National Institutes of Health.\u003c/p>\n\u003cp>All of the participants in the study had the beginnings of \u003ca href=\"https://nei.nih.gov/health/maculardegen/armd_facts\">AMD \u003c/a>(age-related macular degeneration), which is a leading cause of vision loss among older adults. This condition can increase the risk of cognitive decline.\u003c/p>\n\u003cp>So, it's possible that once retinal disease sets it, it's too late to try to stave off decline with nutritional supplements.\u003c/p>\n\u003cp>\"It may be that at age 73, it's already too late to change your diet and change the course of your risk of cognitive decline,\" says Hibbeln.\u003c/p>\n\u003cp>It also may be the case that taking a supplement is not the best way to get your omega-3s.\u003c/p>\n\u003cp>\"If you want to get more omega-3 fatty acids in your diet, the best way is to get it through food,\" says \u003ca href=\"http://hnrca.tufts.edu/elizabeth-j-johnson-ph-d/\">Elizabeth Johnson, \u003c/a>who studies the role of antioxidants in eye and brain health at Tufts University.\u003c/p>\n\u003cp>Johnson says there's no one magic bullet for protecting brain or heart health. \"These nutrients don't work in isolation — they work together,\" she explains.\u003c/p>\n\u003cp>And her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Cognitive+findings+of+an+exploratory+trial+of+docosahexaenoic+acid+and+lutein+supplementation+in+older+women\">research\u003c/a> has shown that combinations of nutrients — such as omega-3s (DHA) and lutein (found in green vegetables) — may have cognitive benefits for older adults.\u003c/p>\n\u003cp>So, if you want to translate this finding into a meal, try a plate filled with salmon (for the omega-3s) and leafy greens (for the lutein). You could add in some whole grains, too (for B vitamins and minerals such as magnesium).\u003c/p>\n\u003cp>This way, \"you'll be getting not only omega-3's but other nutrients that may be important, too,\" Johnson says.\u003c/p>\n\u003cp>And all of these nutrients, consumed together, may have a synergistic effect that could help promote good health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"title": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Shed Pounds, Going Vegetarian Or Vegan May Help",
"title": "To Shed Pounds, Going Vegetarian Or Vegan May Help",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most people go vegetarian out of some combination of ethical, environmental or health concerns.\u003c/p>\n\u003cp>But to drop pounds? That could soon become another reason to go meatless. A meta-analysis published in early July shows that people who followed a vegetarian diet overall lost more weight than people on an average American diet.\u003c/p>\n\u003cp>Previous \u003ca href=\"http://ajcn.nutrition.org/content/89/5/1607S.full.pdf+html\">research\u003c/a> has linked vegetarian diets to decreased risk of type 2 diabetes and coronary heart disease. But there have been few big studies showing whether people can lose weight if they cut out the meat.\u003c/p>\n\u003cp>So a group of researchers affiliated with Harvard University's T. H. Chan School of Public Health combed through published clinical trials – nearly all of them small — that looked at the effects of vegetarian diets on weight loss.\u003c/p>\n\u003cp>The team focused on two \u003ca href=\"http://www.nlm.nih.gov/medlineplus/vegetariandiet.html\">major types\u003c/a> of vegetarian diets: the lacto-ovo diet, which allows for milk and eggs, and the vegan diet, which is typically plant-based with no animal products at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers started with 1,513 studies and narrowed them down to 12 that met their criteria. The studies had to be original, randomized controlled trials that looked solely at vegan or lacto-ovo-vegetarian diets. They also had to compare them with non-vegetarian diets and evaluate the resulting changes in body weight.\u003c/p>\n\u003cp>The 12 clinical trials selected involved about 1,100 subjects ranging from 18 to 82 years old, some of them obese or diabetic. The follow-up periods across the 12 trials ranged from eight weeks to two years.\u003c/p>\n\u003cp>\"Vegetarian diets have been suggested as one of many dietary approaches to promote weight loss because of high amounts of plant-based foods, but evidence is limited and inconclusive,\" \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, professor of nutrition and epidemiology at Harvard and an author of the study, tells The Salt. \"We aimed to get a better picture about the effects of vegetarian diets on body weight.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://link.springer.com/article/10.1007%2Fs11606-015-3390-7\">results\u003c/a> of the meta-analysis, published in \u003cem>Journal of General Internal Medicine\u003c/em>, found that those on vegetarian diets lost around 4.4 pounds more than the control group (who had no change in diet), while those on a vegan diet dropped 5.5 pounds more.\u003c/p>\n\u003cp>The Mediterranean-style \u003ca href=\"https://www.nhlbi.nih.gov/health/health-topics/topics/dash\">DASH diet\u003c/a>, which is based on studies by the National Institutes of Health, has come out on top in many recent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">diet rankings\u003c/a>. Another popular plant-based diet is the \u003ca href=\"http://ornishspectrum.com/proven-program/nutrition/\">Ornish diet\u003c/a>. Low in refined carbs and fat, the Ornish diet ranked first for heart health. And as Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">reported\u003c/a>, low-carb diets are increasingly outperforming low-fat diets in clinical trials.\u003c/p>\n\u003cp>According to Hu, none of the studies analyzed in his paper did a head-to-head comparison of vegetarian diets with other diets. \"So we can't conclude that vegetarian diets are superior to either low-fat or low-carb diets in terms of weight loss,\" Hu says. \"What we can conclude is that compared to average American diets, vegetarian diets appear to confer some benefits in the amounts of weight loss, especially within a short time [less than a year].\"\u003c/p>\n\u003cp>A possible reason for weight loss may be the large amount of fruits, vegetables and whole grains consumed by the people on the vegetarian diet, according to the researchers. These foods are all high in fiber – a factor associated with lower body weight, they write.\u003c/p>\n\u003cp>In addition, plant-based foods usually have fewer calories and more nutrients than animal-based foods, \u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, an associate professor of epidemiology at Tulane University, tells The Salt in an email.\u003c/p>\n\u003cp>But as Bazzano, who was not involved with the study, notes, this isn't the last word on how to diet to lose weight. This study only looked at clinical trials, which \"represent more of an idealized setting than most people encounter in their daily lives.\"\u003c/p>\n\u003cp>\"Patients [recruited for clinical trials] receive more support than when they're on their own,\" Bazzano says, \"There are usually recipes, guidelines, multiple meetings with dieticians and follow-up measurements. If you're switching to a vegetarian diet for weight loss you might not get that.\"\u003c/p>\n\u003cp>You also have to stick with the diet of your choice, Hu says. Studies show how a vegetarian diet or DASH diet helps with weight loss in the short term, but, he says, \"whether these diets can help individuals control their weight in the long run will largely depend on individuals' adherence to these diets.\"\u003c/p>\n\u003cp>And, of course, eliminating meat from your diet still doesn't mean the pounds will necessarily shed themselves.\u003c/p>\n\u003cp>\"One can consume a fattening, unhealthy diet whether vegan, vegetarian, or omnivore,\" says Bazzano. A vegetarian or vegan could still be eating too many \"refined grains or added sugar, which both contributes to obesity and poor health outcomes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A meta-analysis found that people on vegetarian diets lost around 4.4 pounds more than the control group who had no change in diet. Those who tried a vegan diet dropped 5.5 pounds more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most people go vegetarian out of some combination of ethical, environmental or health concerns.\u003c/p>\n\u003cp>But to drop pounds? That could soon become another reason to go meatless. A meta-analysis published in early July shows that people who followed a vegetarian diet overall lost more weight than people on an average American diet.\u003c/p>\n\u003cp>Previous \u003ca href=\"http://ajcn.nutrition.org/content/89/5/1607S.full.pdf+html\">research\u003c/a> has linked vegetarian diets to decreased risk of type 2 diabetes and coronary heart disease. But there have been few big studies showing whether people can lose weight if they cut out the meat.\u003c/p>\n\u003cp>So a group of researchers affiliated with Harvard University's T. H. Chan School of Public Health combed through published clinical trials – nearly all of them small — that looked at the effects of vegetarian diets on weight loss.\u003c/p>\n\u003cp>The team focused on two \u003ca href=\"http://www.nlm.nih.gov/medlineplus/vegetariandiet.html\">major types\u003c/a> of vegetarian diets: the lacto-ovo diet, which allows for milk and eggs, and the vegan diet, which is typically plant-based with no animal products at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers started with 1,513 studies and narrowed them down to 12 that met their criteria. The studies had to be original, randomized controlled trials that looked solely at vegan or lacto-ovo-vegetarian diets. They also had to compare them with non-vegetarian diets and evaluate the resulting changes in body weight.\u003c/p>\n\u003cp>The 12 clinical trials selected involved about 1,100 subjects ranging from 18 to 82 years old, some of them obese or diabetic. The follow-up periods across the 12 trials ranged from eight weeks to two years.\u003c/p>\n\u003cp>\"Vegetarian diets have been suggested as one of many dietary approaches to promote weight loss because of high amounts of plant-based foods, but evidence is limited and inconclusive,\" \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, professor of nutrition and epidemiology at Harvard and an author of the study, tells The Salt. \"We aimed to get a better picture about the effects of vegetarian diets on body weight.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://link.springer.com/article/10.1007%2Fs11606-015-3390-7\">results\u003c/a> of the meta-analysis, published in \u003cem>Journal of General Internal Medicine\u003c/em>, found that those on vegetarian diets lost around 4.4 pounds more than the control group (who had no change in diet), while those on a vegan diet dropped 5.5 pounds more.\u003c/p>\n\u003cp>The Mediterranean-style \u003ca href=\"https://www.nhlbi.nih.gov/health/health-topics/topics/dash\">DASH diet\u003c/a>, which is based on studies by the National Institutes of Health, has come out on top in many recent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">diet rankings\u003c/a>. Another popular plant-based diet is the \u003ca href=\"http://ornishspectrum.com/proven-program/nutrition/\">Ornish diet\u003c/a>. Low in refined carbs and fat, the Ornish diet ranked first for heart health. And as Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">reported\u003c/a>, low-carb diets are increasingly outperforming low-fat diets in clinical trials.\u003c/p>\n\u003cp>According to Hu, none of the studies analyzed in his paper did a head-to-head comparison of vegetarian diets with other diets. \"So we can't conclude that vegetarian diets are superior to either low-fat or low-carb diets in terms of weight loss,\" Hu says. \"What we can conclude is that compared to average American diets, vegetarian diets appear to confer some benefits in the amounts of weight loss, especially within a short time [less than a year].\"\u003c/p>\n\u003cp>A possible reason for weight loss may be the large amount of fruits, vegetables and whole grains consumed by the people on the vegetarian diet, according to the researchers. These foods are all high in fiber – a factor associated with lower body weight, they write.\u003c/p>\n\u003cp>In addition, plant-based foods usually have fewer calories and more nutrients than animal-based foods, \u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, an associate professor of epidemiology at Tulane University, tells The Salt in an email.\u003c/p>\n\u003cp>But as Bazzano, who was not involved with the study, notes, this isn't the last word on how to diet to lose weight. This study only looked at clinical trials, which \"represent more of an idealized setting than most people encounter in their daily lives.\"\u003c/p>\n\u003cp>\"Patients [recruited for clinical trials] receive more support than when they're on their own,\" Bazzano says, \"There are usually recipes, guidelines, multiple meetings with dieticians and follow-up measurements. If you're switching to a vegetarian diet for weight loss you might not get that.\"\u003c/p>\n\u003cp>You also have to stick with the diet of your choice, Hu says. Studies show how a vegetarian diet or DASH diet helps with weight loss in the short term, but, he says, \"whether these diets can help individuals control their weight in the long run will largely depend on individuals' adherence to these diets.\"\u003c/p>\n\u003cp>And, of course, eliminating meat from your diet still doesn't mean the pounds will necessarily shed themselves.\u003c/p>\n\u003cp>\"One can consume a fattening, unhealthy diet whether vegan, vegetarian, or omnivore,\" says Bazzano. A vegetarian or vegan could still be eating too many \"refined grains or added sugar, which both contributes to obesity and poor health outcomes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Squeezed By Drought, California Farmers Switch To Less Thirsty Crops",
"title": "Squeezed By Drought, California Farmers Switch To Less Thirsty Crops",
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"content": "\u003cfigure id=\"attachment_98680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1634_wide-6c16c9457f49c53a8ee47000c0bb041ea237cfc2-e1438106184483.jpg\" alt=\"The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-98680\">\u003cfigcaption class=\"wp-caption-text\">The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years. \u003ccite>(Lesley McClurg/Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3\u003c/p>\n\u003cp>Water scarcity is driving California farmers to plant different crops. Growers are switching to more profitable, less-thirsty fruits, vegetables and nuts.\u003c/p>\n\u003cp>Nowhere is this truer than San Diego County, where water prices are some of the highest in the state.\u003c/p>\n\u003cp>Grapefruit trees shade the entrance to Triple B Ranches winery in northern San Diego County. The tasting room is a converted kitchen festooned with country knick knacks.\u003c/p>\n\u003cp>Debbie Broomell runs the boutique winery with her father, Gary. Their quaint vineyard is only a few years old. For three generations, the Broomells have grown citrus. But, it's been hard to stay in the black growing oranges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With the water problems and all the things that are going on, we're looking for something that takes a little less water, and grapes seem to be it,\" says Gary Broomell.\u003c/p>\n\u003cp>Adds Debbie, \"It's all trying to just kind of keep farming. How do you keep farming?\"\u003c/p>\n\u003cp>The price of water in the area has more than doubled in recent years. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in San Diego County has tripled during the same time period.\u003c/p>\n\u003cp>But the savings might not be enough to ensure survival for the Broomells.\u003c/p>\n\u003cfigure id=\"attachment_98679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1649-baf915798a62add658c5c2412aa2e54103308562-e1438106195192.jpg\" alt=\"Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98679\">\u003cfigcaption class=\"wp-caption-text\">Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago. \u003ccite>(Lesley McClurg/ Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Debbie points to a shallow well in the middle of some grapevines.\u003c/p>\n\u003cp>\"Dad's been cranking it down,\" she says, \"because the water table's been dropping. We're keeping our fingers crossed that [the wells] can kind of keep producing through the summer.\"\u003c/p>\n\u003cp>Gary throws up his hands to the sky.\u003c/p>\n\u003cp>\"We still got July, August, September, October. You know?\" he says.\u003c/p>\n\u003cp>If the drought doesn't end soon, Gary says they'll likely have to pull out of citrus altogether. He says he's looking into persimmons as another alternative.\u003c/p>\n\u003cp>Eric Larson from the \u003ca href=\"http://www.sdfarmbureau.org/Contact/ContactUs.php\">San Diego County Farm Bureau\u003c/a> takes me on a drive nearby through the San Pasqual Valley. Historically, citrus and avocados have been the two leading crops in north San Diego County. But several thousand acres of citrus and more than 10,000 acres of avocados have been taken out of production.\u003c/p>\n\u003cp>\"You end up driving by these 400-acre citrus groves that are just abandoned,\" Larson says. Abandoned, he says, because \"they've turned the water off.\"\u003c/p>\n\u003cp>But, like the Broomells, not all farmers are giving up.\u003c/p>\n\u003cp>Farmers are switching to nurseries or planting unusual crops like pomegranates. Larson points to a field of dragonfruit – it \"uses very, very little water,\" says Larson. \"I guess I could best describe it as a cactus with fruit on it. [Farmers] are getting a lot of money per pound.\"\u003c/p>\n\u003cp>He says it's important to remember that not long ago, avocados were a specialty crop.\u003c/p>\n\u003cp>\"And, it was hard to sell those things. They were called alligator pears. People didn't know what they were,\" explains Larson. \"They got two to three cents a pound for them.\" But, he says, the avocado's popularity exploded as the country's Latino population grew, and more and more Mexican restaurants opened.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an economist at the University of California, Davis, says the drought is intensifying a trend that was already unfolding.\u003c/p>\n\u003cp>\"The context is that what we produce in California has been changing for 200 years,\" Sumner says. You go back 140 years ago, California was the second-biggest wheat state in the country. The Central Valley was dry land, wheat farming. We were second to Kansas.\"\u003c/p>\n\u003cp>As late as the 1980s, California was a leading cotton producer at 1.5 million acres. This year's cotton crop is expected to be about a tenth of that. Sumner says in today's market, cotton farmers can't make ends meet, so they're switching to almonds, pistachios or wine grapes.\u003c/p>\n\u003cp>But, even though water-thirsty crops like almonds are under scrutiny, Sumner expects dry times and high water prices to continue to push California's farmland away from row crops and pasture, and toward higher-value orchards and vineyards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1634_wide-6c16c9457f49c53a8ee47000c0bb041ea237cfc2-e1438106184483.jpg\" alt=\"The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-98680\">\u003cfigcaption class=\"wp-caption-text\">The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years. \u003ccite>(Lesley McClurg/Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3\u003c/p>\n\u003cp>Water scarcity is driving California farmers to plant different crops. Growers are switching to more profitable, less-thirsty fruits, vegetables and nuts.\u003c/p>\n\u003cp>Nowhere is this truer than San Diego County, where water prices are some of the highest in the state.\u003c/p>\n\u003cp>Grapefruit trees shade the entrance to Triple B Ranches winery in northern San Diego County. The tasting room is a converted kitchen festooned with country knick knacks.\u003c/p>\n\u003cp>Debbie Broomell runs the boutique winery with her father, Gary. Their quaint vineyard is only a few years old. For three generations, the Broomells have grown citrus. But, it's been hard to stay in the black growing oranges.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With the water problems and all the things that are going on, we're looking for something that takes a little less water, and grapes seem to be it,\" says Gary Broomell.\u003c/p>\n\u003cp>Adds Debbie, \"It's all trying to just kind of keep farming. How do you keep farming?\"\u003c/p>\n\u003cp>The price of water in the area has more than doubled in recent years. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in San Diego County has tripled during the same time period.\u003c/p>\n\u003cp>But the savings might not be enough to ensure survival for the Broomells.\u003c/p>\n\u003cfigure id=\"attachment_98679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1649-baf915798a62add658c5c2412aa2e54103308562-e1438106195192.jpg\" alt=\"Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98679\">\u003cfigcaption class=\"wp-caption-text\">Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago. \u003ccite>(Lesley McClurg/ Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Debbie points to a shallow well in the middle of some grapevines.\u003c/p>\n\u003cp>\"Dad's been cranking it down,\" she says, \"because the water table's been dropping. We're keeping our fingers crossed that [the wells] can kind of keep producing through the summer.\"\u003c/p>\n\u003cp>Gary throws up his hands to the sky.\u003c/p>\n\u003cp>\"We still got July, August, September, October. You know?\" he says.\u003c/p>\n\u003cp>If the drought doesn't end soon, Gary says they'll likely have to pull out of citrus altogether. He says he's looking into persimmons as another alternative.\u003c/p>\n\u003cp>Eric Larson from the \u003ca href=\"http://www.sdfarmbureau.org/Contact/ContactUs.php\">San Diego County Farm Bureau\u003c/a> takes me on a drive nearby through the San Pasqual Valley. Historically, citrus and avocados have been the two leading crops in north San Diego County. But several thousand acres of citrus and more than 10,000 acres of avocados have been taken out of production.\u003c/p>\n\u003cp>\"You end up driving by these 400-acre citrus groves that are just abandoned,\" Larson says. Abandoned, he says, because \"they've turned the water off.\"\u003c/p>\n\u003cp>But, like the Broomells, not all farmers are giving up.\u003c/p>\n\u003cp>Farmers are switching to nurseries or planting unusual crops like pomegranates. Larson points to a field of dragonfruit – it \"uses very, very little water,\" says Larson. \"I guess I could best describe it as a cactus with fruit on it. [Farmers] are getting a lot of money per pound.\"\u003c/p>\n\u003cp>He says it's important to remember that not long ago, avocados were a specialty crop.\u003c/p>\n\u003cp>\"And, it was hard to sell those things. They were called alligator pears. People didn't know what they were,\" explains Larson. \"They got two to three cents a pound for them.\" But, he says, the avocado's popularity exploded as the country's Latino population grew, and more and more Mexican restaurants opened.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an economist at the University of California, Davis, says the drought is intensifying a trend that was already unfolding.\u003c/p>\n\u003cp>\"The context is that what we produce in California has been changing for 200 years,\" Sumner says. You go back 140 years ago, California was the second-biggest wheat state in the country. The Central Valley was dry land, wheat farming. We were second to Kansas.\"\u003c/p>\n\u003cp>As late as the 1980s, California was a leading cotton producer at 1.5 million acres. This year's cotton crop is expected to be about a tenth of that. Sumner says in today's market, cotton farmers can't make ends meet, so they're switching to almonds, pistachios or wine grapes.\u003c/p>\n\u003cp>But, even though water-thirsty crops like almonds are under scrutiny, Sumner expects dry times and high water prices to continue to push California's farmland away from row crops and pasture, and toward higher-value orchards and vineyards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Salt Is Slowly Crippling California's Almond Industry",
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"content": "\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eggs Go AWOL, And Bakers Scramble For High-Tech Substitutes",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150722_atc_eggs_go_awol_and_bakers_scramble_for_high-tech_substitutes.mp3\u003c/p>\n\u003cp>Strolling through the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a> the other day, I saw several signs offering to solve an urgent problem facing American bakers. The signs advertised \"egg replacement.\"\u003c/p>\n\u003cp>It's a hot business right now, because eggs are in critically \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/10/413206232/for-bakers-and-restaurants-egg-supply-is-getting-ugly\">short supply\u003c/a>. Millions of egg-laying hens died this past spring as a result of \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVFNc4IwEP0tHnpkEgH5OPrRCla0U6cquWTWAJIpBAaCjv31DWo79iBtc9vd97L73kMEbRERcOB7kLwQkLU1sehs6en9Edb96cp9xP5i_RQ4c9tYeqYChAqA77wh_slfPvtWy3_FI2_SxysDbRBBhAlZyhSFUKa8pqwQMhaSZnxXQXV6wDXQoqloUrCmPlcgeA4ZTWPIZHrbiXgdQx1TLpKiys8iLuMDB_GNZ_LaULCsicUHfBHbY0rGIxTudDfBlh5rhtMHzWQ7Q4MBDDR9ECVRxJhtGPZVfIe6X8w7i1eQ8XTomfZcGWY6OvYnim67Aca-dQV0-BuqG-y7S1wTrf4pavaHyPUqGAd79S3IVGvNRtvOEC7jmxDQtiOEzQiRQ3NcT46ozN9yxzhp78lioZHwxR_2ep_RA_Y1/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">avian flu\u003c/a>, and egg prices have doubled. Liquid egg products, which the baking industry uses, are especially hard to find.\u003c/p>\n\u003cp>\"All of a sudden, [baking] companies were being told they're not going to have supply. Their phones are ringing, and then our phones started ringing,\" says Nicole Rees, a manager of business development for \u003ca href=\"http://www.glanbianutritionals.com/\">Glanbia Nutritionals\u003c/a>.\u003c/p>\n\u003cp>Glanbia is one of a \u003ca href=\"http://www.snackandbakery.com/articles/88007-egg-replacements-to-the-rescue/\">dozen or so\u003c/a> companies selling ingredients that can take the place of eggs. The difficult part, Rees explains, is duplicating all the different things that an egg can do. The yolk delivers moisture and richness. The egg white creates the structure in a sponge cake. And that's before you even get to flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's so primal to baking and our food system, so to remove it requires a lot of work behind the scenes that no one sees,\" says Rees.\u003c/p>\n\u003cp>The easy part, she says, is replacing the yolk. You need an emulsifier — something that helps oils mix with other ingredients. Glanbia uses a gum-like substance extracted from flax seed. \"It can behave like guar gum, or xanthan gum. Or some of the emulsifiers that you see out on the market: sodium stearoyl lactylate; GMS-90,\" Rees says.\u003c/p>\n\u003cp>But food companies would much rather put \"flax\" on their list of ingredient, instead of sodium stearoyl lactylate. Shoppers want what the industry calls \"clean labels\" these days.\u003c/p>\n\u003cp>The hard part of egg replacement, Rees says, is coming up with a substitute for the protein in egg whites, especially in foods like angel food cake, where it's really important.\u003c/p>\n\u003cp>For this, some companies use protein from the whey that's a byproduct of making cheese. Others use bean protein; others, protein from algae.\u003c/p>\n\u003cp>Rees says that these products can get close to egg white, but it's never a perfect match. \"Can we replace 100 percent of eggs in an angel food cake, the egg white? And make an angel food cake? Is it identical? No. Is it a cake? Yes,\" she says.\u003c/p>\n\u003cp>Then there's the final piece: the flavor.\u003c/p>\n\u003cp>For that, companies turn to flavor chemists like Michael Walsh, who works for Glanbia's flavor group, called Flavor Artistry.\u003c/p>\n\u003cp>According to Walsh, flavor chemistry is, in fact, art. \"If you look at it like a painter, a painter has a palette of colors, and he's going to blend them together. Or a musician has a bunch of different notes. Flavor is very much the same. Each flavor component is a note,\" he says.\u003c/p>\n\u003cp>There's a symphony of flavor notes in each food. Some come from the egg itself; others are created in the cooking process. Walsh's job is to use the notes at his disposal — hundreds of flavor extracts, mostly distilled from products of nature — to recreate the smell and flavor of the original.\u003c/p>\n\u003cp>He comes up with an egg flavor formula, usually including anywhere from 10 to 20 different flavor extracts. The formula may be a bit different, depending if it's for a sponge cake or a custard.\u003c/p>\n\u003cp>Glanbia will add this flavor combination to the rest of the egg replacement product, which contains the flax and the whey protein.\u003c/p>\n\u003cp>Together, they're ready for their starring role in some commercial bakery, appearing as a collective understudy for the simple egg. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The national egg shortage is hitting bakers hard. Some are replacing eggs with highly engineered ingredients that promise to work just as well.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150722_atc_eggs_go_awol_and_bakers_scramble_for_high-tech_substitutes.mp3\u003c/p>\n\u003cp>Strolling through the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a> the other day, I saw several signs offering to solve an urgent problem facing American bakers. The signs advertised \"egg replacement.\"\u003c/p>\n\u003cp>It's a hot business right now, because eggs are in critically \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/10/413206232/for-bakers-and-restaurants-egg-supply-is-getting-ugly\">short supply\u003c/a>. Millions of egg-laying hens died this past spring as a result of \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVFNc4IwEP0tHnpkEgH5OPrRCla0U6cquWTWAJIpBAaCjv31DWo79iBtc9vd97L73kMEbRERcOB7kLwQkLU1sehs6en9Edb96cp9xP5i_RQ4c9tYeqYChAqA77wh_slfPvtWy3_FI2_SxysDbRBBhAlZyhSFUKa8pqwQMhaSZnxXQXV6wDXQoqloUrCmPlcgeA4ZTWPIZHrbiXgdQx1TLpKiys8iLuMDB_GNZ_LaULCsicUHfBHbY0rGIxTudDfBlh5rhtMHzWQ7Q4MBDDR9ECVRxJhtGPZVfIe6X8w7i1eQ8XTomfZcGWY6OvYnim67Aca-dQV0-BuqG-y7S1wTrf4pavaHyPUqGAd79S3IVGvNRtvOEC7jmxDQtiOEzQiRQ3NcT46ozN9yxzhp78lioZHwxR_2ep_RA_Y1/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">avian flu\u003c/a>, and egg prices have doubled. Liquid egg products, which the baking industry uses, are especially hard to find.\u003c/p>\n\u003cp>\"All of a sudden, [baking] companies were being told they're not going to have supply. Their phones are ringing, and then our phones started ringing,\" says Nicole Rees, a manager of business development for \u003ca href=\"http://www.glanbianutritionals.com/\">Glanbia Nutritionals\u003c/a>.\u003c/p>\n\u003cp>Glanbia is one of a \u003ca href=\"http://www.snackandbakery.com/articles/88007-egg-replacements-to-the-rescue/\">dozen or so\u003c/a> companies selling ingredients that can take the place of eggs. The difficult part, Rees explains, is duplicating all the different things that an egg can do. The yolk delivers moisture and richness. The egg white creates the structure in a sponge cake. And that's before you even get to flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's so primal to baking and our food system, so to remove it requires a lot of work behind the scenes that no one sees,\" says Rees.\u003c/p>\n\u003cp>The easy part, she says, is replacing the yolk. You need an emulsifier — something that helps oils mix with other ingredients. Glanbia uses a gum-like substance extracted from flax seed. \"It can behave like guar gum, or xanthan gum. Or some of the emulsifiers that you see out on the market: sodium stearoyl lactylate; GMS-90,\" Rees says.\u003c/p>\n\u003cp>But food companies would much rather put \"flax\" on their list of ingredient, instead of sodium stearoyl lactylate. Shoppers want what the industry calls \"clean labels\" these days.\u003c/p>\n\u003cp>The hard part of egg replacement, Rees says, is coming up with a substitute for the protein in egg whites, especially in foods like angel food cake, where it's really important.\u003c/p>\n\u003cp>For this, some companies use protein from the whey that's a byproduct of making cheese. Others use bean protein; others, protein from algae.\u003c/p>\n\u003cp>Rees says that these products can get close to egg white, but it's never a perfect match. \"Can we replace 100 percent of eggs in an angel food cake, the egg white? And make an angel food cake? Is it identical? No. Is it a cake? Yes,\" she says.\u003c/p>\n\u003cp>Then there's the final piece: the flavor.\u003c/p>\n\u003cp>For that, companies turn to flavor chemists like Michael Walsh, who works for Glanbia's flavor group, called Flavor Artistry.\u003c/p>\n\u003cp>According to Walsh, flavor chemistry is, in fact, art. \"If you look at it like a painter, a painter has a palette of colors, and he's going to blend them together. Or a musician has a bunch of different notes. Flavor is very much the same. Each flavor component is a note,\" he says.\u003c/p>\n\u003cp>There's a symphony of flavor notes in each food. Some come from the egg itself; others are created in the cooking process. Walsh's job is to use the notes at his disposal — hundreds of flavor extracts, mostly distilled from products of nature — to recreate the smell and flavor of the original.\u003c/p>\n\u003cp>He comes up with an egg flavor formula, usually including anywhere from 10 to 20 different flavor extracts. The formula may be a bit different, depending if it's for a sponge cake or a custard.\u003c/p>\n\u003cp>Glanbia will add this flavor combination to the rest of the egg replacement product, which contains the flax and the whey protein.\u003c/p>\n\u003cp>Together, they're ready for their starring role in some commercial bakery, appearing as a collective understudy for the simple egg. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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 3-D Food Lab And Restaurant Wants To Turn Yuck Into Yum",
"title": "A 3-D Food Lab And Restaurant Wants To Turn Yuck Into Yum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Dorothée Goffin's lab in Belgium is outfitted with 3-D printers and digital milling machines. It's also a kitchen. And, one day a week, the doors open to anyone who feels like walking in to mess around with the equipment. These days, the tech geeks, chefs, and curious folk that inhabit \u003ca href=\"http://www.gembloux.ulg.ac.be/smart-gastronomy-lab/\" target=\"_blank\">the lab\u003c/a> are focused on 3-D printing. Instead of spouting plastic doodads, the printers exude chocolate.\u003c/p>\n\u003cp>Goffin is the director of the Smart Gastronomy Lab, supported by the University of Liège and a grant from Creative Wallonia. She and her colleagues aren't just playing with their food – they also want to figure out how to make 3-D printed foods more palatable to people. The goal, eventually, is to create foods with enhanced nutritional profiles that people actually want to eat.\u003c/p>\n\u003cp>\"We will cook again like our grandmothers did, but using new technologies\" that give healthier ingredients a more appetizing form, Goffin \u003ca href=\"https://www.youtube.com/watch?v=pZixLFnVG4w&index=13&list=WL\">explains\u003c/a> in a TEDx talk.\u003c/p>\n\u003cp>At a recent demonstration at the Expo Milano 2015 in Italy, Goffin, who has a doctorate in chemistry and bioindustry, demonstrated the chocolate printing in action. A syringe the size of a fork deposited \"ink\" – which was actually fancy Belgian chocolate infused with blue-green algae, a good source of protein — methodically across a printer board. Each drop of liquid was so miniscule, it was hard to tell they would eventually add up to something three dimensional.\u003c/p>\n\u003cp>The Smart Gastronomy Lab is certainly not alone in dedicating itself to deconstructing food into semi-liquids that can be jetted out of a 3-D printer. Just around the corner at the Expo Milano, Italian pasta giant Barilla and TNO, a Dutch independent research organization, revealed a printer that can ooze four noodles every 2 minutes. Hershey \u003ca href=\"http://3dprintingindustry.com/2015/01/06/hershey-3d-systems-unveil-new-cutting-edge-chocolate-3d-printer-ces/\" target=\"_blank\">just released\u003c/a> a commercially available chocolate printer. As The Salt has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/13/262066977/spinach-dinosaurs-to-sugar-diamonds-3-d-printers-hit-the-kitchen\">reported\u003c/a>, a device called Foodini is meant to crank out things like dinosaur-shaped quiche. The U.S. Army \u003ca href=\"http://www.npr.org/sections/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">has considered\u003c/a> 3-D printing meals for soldiers. Modern Meadow, based in New York City, is working on producing meat that doesn't involve any actual animals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But these innovations not only come with a whopping price tag – they also often happen behind closed doors. Goffin's endeavor is different: She wants to get local consumers, curious people and foodies in on the innovation.\u003c/p>\n\u003cfigure id=\"attachment_98293\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2.jpg\" alt=\"Lab visitors watch a 3-D printer squirt chocolate into an intricate shape designed by chef Arabelle Meirlaen.\" width=\"1793\" height=\"1345\" class=\"size-full wp-image-98293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2.jpg 1793w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-960x720.jpg 960w\" sizes=\"(max-width: 1793px) 100vw, 1793px\">\u003cfigcaption class=\"wp-caption-text\">Lab visitors watch a 3-D printer squirt chocolate into an intricate shape designed by chef Arabelle Meirlaen. \u003ccite>(Courtesy of Smart Gastronomy Lab, University of Liège)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lab exists right now in a \u003ca href=\"http://www.trakk.be/\" target=\"_blank\">co-working hub\u003c/a> in Namur, Belgium. It's a \"FabLab,\" or fabrication laboratory, an open workshop model originally \u003ca href=\"http://www.fabfoundation.org/fab-labs/what-is-a-fab-lab/\" target=\"_blank\">hatched at MIT\u003c/a> and replicated all over the world.\u003c/p>\n\u003cp>Goffin's lab is starting with chocolate, she explains, \"because we are Belgian,\" and also because the physical chemistry of chocolate is perfect for 3-D printing. It doesn't take much tinkering to ensure that chocolate will stay liquid when it's inside the printing cartridge and solidify once it drops out.\u003c/p>\n\u003cp>\"That's the biggest difficulty with 3-D food printing,\" she says. Fat allows chocolaty goop to crystallize easily at room temperature. But other foods are not so simple, especially if the goal is to partially cook, say, meat or vegetable material as it leaves the nozzle.\u003c/p>\n\u003cp>Michael Petch, who has written two books on 3-D food printing, says the process itself \"is very similar to the assembly line processes you might see in a large confectionery manufacturer, where molten foodstuff is extruded through a nozzle at a particular temperature and then allowed to cool before other materials are introduced.\"\u003c/p>\n\u003cp>\"That's been a way of producing food at high volume for a long time. What's new is being able to combine multiple ingredients, and being able to control the temperature much more precisely at the nozzle, so you can partially cook or not cook food,\" says Petch.\u003c/p>\n\u003cp>Next year, in Gembloux, Belgium, the Smart Gastronomy Lab will open a \"Living Lab,\" \u003ca href=\"http://www.openlivinglabs.eu/aboutus\" target=\"_blank\">a space\u003c/a> meant to mix innovators and consumers and quickly breed new prototypes. One floor will be a professional kitchen blended with a laboratory. The other will be a self-sustaining restaurant. It'll double as a consumer testing observatory to see how people respond to certain test recipes that have been 3-D printed in various forms and textures. About 20 Belgian \u003ca href=\"http://generationw.be/en/the-chefs/\" target=\"_blank\">chefs\u003c/a> are on board.\u003c/p>\n\u003cp>Most of the time, it'll just be a restaurant with a few 3-D printed bites here and there. But every now and then, they'll whip out a test recipe — for example, a chicken cutlet that's been fortified with micro-proteins and re-texturized for easy chewing. Diners will get surveys to fill out after their meal. Cameras will allow lab folk to observe how people react to test recipes and whacky ingredients.\u003c/p>\n\u003cfigure id=\"attachment_98294\" class=\"wp-caption aligncenter\" style=\"max-width: 1917px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6.jpg\" alt=\"One of the goals of the Smart Gastronomy Lab in Belgium is to reengineer unappetizing but healthy food — like insect protein and algae — into appealing forms.\" width=\"1917\" height=\"1438\" class=\"size-full wp-image-98294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6.jpg 1917w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-960x720.jpg 960w\" sizes=\"(max-width: 1917px) 100vw, 1917px\">\u003cfigcaption class=\"wp-caption-text\">One of the goals of the Smart Gastronomy Lab in Belgium is to reengineer unappetizing but healthy food — like insect protein and algae — into appealing forms. \u003ccite>(Courtesy of Smart Gastronomy Lab, University of Liège)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea is to have real, natural and in situ results,\" says Goffin, \"That's the idea of the Living Lab: to test the reaction of people in their real life.\"\u003c/p>\n\u003cp>\"If you are working only on nutrition, you do something like \u003ca href=\"http://www.newyorker.com/magazine/2014/05/12/the-end-of-food\" target=\"_blank\">Soylent\u003c/a>. That's nutrition. But food is pleasure. It's something very personal,\" she adds.\u003c/p>\n\u003cp>Once they improve the technology and figure out what people do and don't like, Goffin says she and her colleagues want to move on to health-focused exploits: infusing insects and algae into traditional recipes to boost their protein profile, and developing \"senior-adapted food\" for elderly people.\u003c/p>\n\u003cp>Seniors who have trouble chewing and swallowing properly, Goffin explains, often \"have to eat puree every day.\" As a result, they avoid eating socially, or they just don't eat enough. \"3-D printing will allow us to reconstitute food, and in doing so restore the pleasure of eating,\" she says.\u003c/p>\n\u003cp>A German company, Biozoon, is already \u003ca href=\"http://ec.europa.eu/programmes/horizon2020/en/news/3d-food-printing-technology-help-people-chewing-difficulties\" target=\"_blank\">working on\u003c/a> something similar: gel-like products they call \"smoothfood.\"\u003c/p>\n\u003cp>\"It's a big market for the future. There are a lot of companies working on senior-adapted food, because the overall population is getting older,\" says Goffin.\u003c/p>\n\u003cp>For now, though, it's all about the chocolate. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A group of top chefs, food scientists and tech geeks have set up a lab in Belgium to master 3-D food printing. Their goal: to create nutritionally enhanced foods that appeal to the pickiest palates.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dorothée Goffin's lab in Belgium is outfitted with 3-D printers and digital milling machines. It's also a kitchen. And, one day a week, the doors open to anyone who feels like walking in to mess around with the equipment. These days, the tech geeks, chefs, and curious folk that inhabit \u003ca href=\"http://www.gembloux.ulg.ac.be/smart-gastronomy-lab/\" target=\"_blank\">the lab\u003c/a> are focused on 3-D printing. Instead of spouting plastic doodads, the printers exude chocolate.\u003c/p>\n\u003cp>Goffin is the director of the Smart Gastronomy Lab, supported by the University of Liège and a grant from Creative Wallonia. She and her colleagues aren't just playing with their food – they also want to figure out how to make 3-D printed foods more palatable to people. The goal, eventually, is to create foods with enhanced nutritional profiles that people actually want to eat.\u003c/p>\n\u003cp>\"We will cook again like our grandmothers did, but using new technologies\" that give healthier ingredients a more appetizing form, Goffin \u003ca href=\"https://www.youtube.com/watch?v=pZixLFnVG4w&index=13&list=WL\">explains\u003c/a> in a TEDx talk.\u003c/p>\n\u003cp>At a recent demonstration at the Expo Milano 2015 in Italy, Goffin, who has a doctorate in chemistry and bioindustry, demonstrated the chocolate printing in action. A syringe the size of a fork deposited \"ink\" – which was actually fancy Belgian chocolate infused with blue-green algae, a good source of protein — methodically across a printer board. Each drop of liquid was so miniscule, it was hard to tell they would eventually add up to something three dimensional.\u003c/p>\n\u003cp>The Smart Gastronomy Lab is certainly not alone in dedicating itself to deconstructing food into semi-liquids that can be jetted out of a 3-D printer. Just around the corner at the Expo Milano, Italian pasta giant Barilla and TNO, a Dutch independent research organization, revealed a printer that can ooze four noodles every 2 minutes. Hershey \u003ca href=\"http://3dprintingindustry.com/2015/01/06/hershey-3d-systems-unveil-new-cutting-edge-chocolate-3d-printer-ces/\" target=\"_blank\">just released\u003c/a> a commercially available chocolate printer. As The Salt has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/13/262066977/spinach-dinosaurs-to-sugar-diamonds-3-d-printers-hit-the-kitchen\">reported\u003c/a>, a device called Foodini is meant to crank out things like dinosaur-shaped quiche. The U.S. Army \u003ca href=\"http://www.npr.org/sections/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">has considered\u003c/a> 3-D printing meals for soldiers. Modern Meadow, based in New York City, is working on producing meat that doesn't involve any actual animals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But these innovations not only come with a whopping price tag – they also often happen behind closed doors. Goffin's endeavor is different: She wants to get local consumers, curious people and foodies in on the innovation.\u003c/p>\n\u003cfigure id=\"attachment_98293\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2.jpg\" alt=\"Lab visitors watch a 3-D printer squirt chocolate into an intricate shape designed by chef Arabelle Meirlaen.\" width=\"1793\" height=\"1345\" class=\"size-full wp-image-98293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2.jpg 1793w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10012703_924780220916386_3452627291743313625_o-e4b77835e643bbcd10dd19043efc551c31dc06b2-960x720.jpg 960w\" sizes=\"(max-width: 1793px) 100vw, 1793px\">\u003cfigcaption class=\"wp-caption-text\">Lab visitors watch a 3-D printer squirt chocolate into an intricate shape designed by chef Arabelle Meirlaen. \u003ccite>(Courtesy of Smart Gastronomy Lab, University of Liège)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lab exists right now in a \u003ca href=\"http://www.trakk.be/\" target=\"_blank\">co-working hub\u003c/a> in Namur, Belgium. It's a \"FabLab,\" or fabrication laboratory, an open workshop model originally \u003ca href=\"http://www.fabfoundation.org/fab-labs/what-is-a-fab-lab/\" target=\"_blank\">hatched at MIT\u003c/a> and replicated all over the world.\u003c/p>\n\u003cp>Goffin's lab is starting with chocolate, she explains, \"because we are Belgian,\" and also because the physical chemistry of chocolate is perfect for 3-D printing. It doesn't take much tinkering to ensure that chocolate will stay liquid when it's inside the printing cartridge and solidify once it drops out.\u003c/p>\n\u003cp>\"That's the biggest difficulty with 3-D food printing,\" she says. Fat allows chocolaty goop to crystallize easily at room temperature. But other foods are not so simple, especially if the goal is to partially cook, say, meat or vegetable material as it leaves the nozzle.\u003c/p>\n\u003cp>Michael Petch, who has written two books on 3-D food printing, says the process itself \"is very similar to the assembly line processes you might see in a large confectionery manufacturer, where molten foodstuff is extruded through a nozzle at a particular temperature and then allowed to cool before other materials are introduced.\"\u003c/p>\n\u003cp>\"That's been a way of producing food at high volume for a long time. What's new is being able to combine multiple ingredients, and being able to control the temperature much more precisely at the nozzle, so you can partially cook or not cook food,\" says Petch.\u003c/p>\n\u003cp>Next year, in Gembloux, Belgium, the Smart Gastronomy Lab will open a \"Living Lab,\" \u003ca href=\"http://www.openlivinglabs.eu/aboutus\" target=\"_blank\">a space\u003c/a> meant to mix innovators and consumers and quickly breed new prototypes. One floor will be a professional kitchen blended with a laboratory. The other will be a self-sustaining restaurant. It'll double as a consumer testing observatory to see how people respond to certain test recipes that have been 3-D printed in various forms and textures. About 20 Belgian \u003ca href=\"http://generationw.be/en/the-chefs/\" target=\"_blank\">chefs\u003c/a> are on board.\u003c/p>\n\u003cp>Most of the time, it'll just be a restaurant with a few 3-D printed bites here and there. But every now and then, they'll whip out a test recipe — for example, a chicken cutlet that's been fortified with micro-proteins and re-texturized for easy chewing. Diners will get surveys to fill out after their meal. Cameras will allow lab folk to observe how people react to test recipes and whacky ingredients.\u003c/p>\n\u003cfigure id=\"attachment_98294\" class=\"wp-caption aligncenter\" style=\"max-width: 1917px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6.jpg\" alt=\"One of the goals of the Smart Gastronomy Lab in Belgium is to reengineer unappetizing but healthy food — like insect protein and algae — into appealing forms.\" width=\"1917\" height=\"1438\" class=\"size-full wp-image-98294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6.jpg 1917w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/10860961_924781327582942_5424914760909422767_o-e5d8eb217f1a812f5ed61ab97faf359d5f0dcab6-960x720.jpg 960w\" sizes=\"(max-width: 1917px) 100vw, 1917px\">\u003cfigcaption class=\"wp-caption-text\">One of the goals of the Smart Gastronomy Lab in Belgium is to reengineer unappetizing but healthy food — like insect protein and algae — into appealing forms. \u003ccite>(Courtesy of Smart Gastronomy Lab, University of Liège)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea is to have real, natural and in situ results,\" says Goffin, \"That's the idea of the Living Lab: to test the reaction of people in their real life.\"\u003c/p>\n\u003cp>\"If you are working only on nutrition, you do something like \u003ca href=\"http://www.newyorker.com/magazine/2014/05/12/the-end-of-food\" target=\"_blank\">Soylent\u003c/a>. That's nutrition. But food is pleasure. It's something very personal,\" she adds.\u003c/p>\n\u003cp>Once they improve the technology and figure out what people do and don't like, Goffin says she and her colleagues want to move on to health-focused exploits: infusing insects and algae into traditional recipes to boost their protein profile, and developing \"senior-adapted food\" for elderly people.\u003c/p>\n\u003cp>Seniors who have trouble chewing and swallowing properly, Goffin explains, often \"have to eat puree every day.\" As a result, they avoid eating socially, or they just don't eat enough. \"3-D printing will allow us to reconstitute food, and in doing so restore the pleasure of eating,\" she says.\u003c/p>\n\u003cp>A German company, Biozoon, is already \u003ca href=\"http://ec.europa.eu/programmes/horizon2020/en/news/3d-food-printing-technology-help-people-chewing-difficulties\" target=\"_blank\">working on\u003c/a> something similar: gel-like products they call \"smoothfood.\"\u003c/p>\n\u003cp>\"It's a big market for the future. There are a lot of companies working on senior-adapted food, because the overall population is getting older,\" says Goffin.\u003c/p>\n\u003cp>For now, though, it's all about the chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?",
"title": "Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150709_atc_bumblebees_and_climate.mp3\u003c/p>\n\u003cp>There's new evidence that wild bees, some of nature's most \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">industrious pollinators\u003c/a> of wildflowers and crops, are getting squeezed by our planet's changing climate.\u003c/p>\n\u003cp>The evidence comes from a century of bee observations, carried out across North America and Europe. Biologist \u003ca href=\"http://science.uottawa.ca/biology/people/kerr-jeremy-t\">Jeremy Kerr\u003c/a>, at the University of Ottawa, decided to look specifically at sightings of bumblebees. These are the big, fuzzy bees that live wild, not the honeybees that beekeepers manage. There are dozens of different bumblebee species in North America.\u003c/p>\n\u003cp>\"There are something like 423,000 of these observations,\" Kerr says. \"And every one of those, we know rather precisely where and when that species of bumblebee was observed.\"\u003c/p>\n\u003cp>Kerr and his collaborators looked at where each species was found long ago, compared to recent years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were looking for effects of a warming climate, and indeed, they found that some species of these wild bees have vanished from the warmest, most southern, of the places where they used to live. Kerr says there's no evidence that this shift in geographic range was the result of land clearing or pesticide use. Their \u003ca href=\"http://news.sciencemag.org/biology/2015/07/bumblebees-being-crushed-climate-change\">report\u003c/a> is published in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://contacts.ucalgary.ca/info/bio/profiles/124-1269\">Lawrence Harder\u003c/a>, an ecologist at the University of Calgary, who has studied bumblebees for the past 35 years, says that observation makes complete sense, if you consider what it's like to be a bumblebee.\u003c/p>\n\u003cp>\"They're relatively large insects, and they're quite furry,\" he says. As a result, unlike most insects, they're good at staying warm in cool environments. But they have difficulty in heat.\u003c/p>\n\u003cp>The most striking thing that Kerr and his colleagues found, though, occurred at the cooler edge of the bumblebee's range. Many other insects, such as butterflies, are expanding their range into cooler regions. Bumblebees, though, are not. \"Bumblebee species seem to be kind of stuck,\" Kerr says. \"They're not shifting north in the way that many other species groups are.\"\u003c/p>\n\u003cp>Harder, at the University of Calgary, thinks he knows the reason. He says that in the north, bumblebees are limited by boundaries of vegetation, not cold temperatures. Many bumblebee species like open grassland, he says, and they won't move northward into Canada's forests, no matter how warm it gets.\u003c/p>\n\u003cp>\"You could see bumblebees being caught between the devil and the deep blue sea,\" Harder says. \"They're being pushed north at the southern edge, but they can't move north at the northern edge.\"\u003c/p>\n\u003cp>Even though honeybees get more attention, bumblebees play a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">vital role\u003c/a> in many ecosystems. Wildflowers and agricultural crops alike depend on them.\u003c/p>\n\u003cp>There still are bumblebees all across North America. But at the southern edge of this range there are fewer different types of them to carry out the complex, yet vital, task of pollination. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003c/p>\n\u003cp>They were looking for effects of a warming climate, and indeed, they found that some species of these wild bees have vanished from the warmest, most southern, of the places where they used to live. Kerr says there's no evidence that this shift in geographic range was the result of land clearing or pesticide use. Their \u003ca href=\"http://news.sciencemag.org/biology/2015/07/bumblebees-being-crushed-climate-change\">report\u003c/a> is published in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://contacts.ucalgary.ca/info/bio/profiles/124-1269\">Lawrence Harder\u003c/a>, an ecologist at the University of Calgary, who has studied bumblebees for the past 35 years, says that observation makes complete sense, if you consider what it's like to be a bumblebee.\u003c/p>\n\u003cp>\"They're relatively large insects, and they're quite furry,\" he says. As a result, unlike most insects, they're good at staying warm in cool environments. But they have difficulty in heat.\u003c/p>\n\u003cp>The most striking thing that Kerr and his colleagues found, though, occurred at the cooler edge of the bumblebee's range. Many other insects, such as butterflies, are expanding their range into cooler regions. Bumblebees, though, are not. \"Bumblebee species seem to be kind of stuck,\" Kerr says. \"They're not shifting north in the way that many other species groups are.\"\u003c/p>\n\u003cp>Harder, at the University of Calgary, thinks he knows the reason. He says that in the north, bumblebees are limited by boundaries of vegetation, not cold temperatures. Many bumblebee species like open grassland, he says, and they won't move northward into Canada's forests, no matter how warm it gets.\u003c/p>\n\u003cp>\"You could see bumblebees being caught between the devil and the deep blue sea,\" Harder says. \"They're being pushed north at the southern edge, but they can't move north at the northern edge.\"\u003c/p>\n\u003cp>Even though honeybees get more attention, bumblebees play a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">vital role\u003c/a> in many ecosystems. Wildflowers and agricultural crops alike depend on them.\u003c/p>\n\u003cp>There still are bumblebees all across North America. But at the southern edge of this range there are fewer different types of them to carry out the complex, yet vital, task of pollination. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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