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"content": "\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/08/20180806_me_diet_hit_a_snag_your_gut_bacteria_may_be_partly_to_blame.mp3\u003c/p>\n\u003cp>Have you ever been on a diet but didn't hit your goal weight? Your gut bacteria may be part of the explanation.\u003c/p>\n\u003cp>New research suggests the mix of microbes in our guts can either help — or hinder — weight-loss efforts.\u003c/p>\n\u003cp>\"We started with the premise that people have different microbial makeups, and this could influence how well they do with dieting,\" explains \u003ca href=\"https://www.mayo.edu/research/faculty/kashyap-purna-c-m-b-b-s/bio-00092735\">Purna Kashyap\u003c/a>, a gastroenterologist at the Mayo Clinic in Rochester, Minn.\u003c/p>\n\u003cp>As part of the study, Kashyap and his collaborators tracked the progress of people who were enrolled in a lifestyle-intervention program for weight loss. The participants were advised to follow a low-calorie diet, and they were tracked closely for about three months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We found that people who lost at least 5 percent of their body weight had a different gut bacteria as compared to those who did not lose 5 percent of their body weight,\" Kashyap explains. Their findings are \u003ca href=\"https://www.mayoclinicproceedings.org/article/S0025-6196(18)30148-4/abstract\">published\u003c/a> in the journal \u003cem>Mayo Clinic Proceedings\u003c/em>.\u003c/p>\n\u003cp>The successful dieters had an increased abundance of a bacteria called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5585883/\">Phascolarctobacterium\u003c/a>, whereas another bacteria,\u003cem> Dialister\u003c/em>, was associated with a failure to lose the weight. And, Kashyap says it's likely that there are other types of bacteria that might influence dieting as well.\u003c/p>\n\u003cp>So, how might bacteria influence weight loss? It turns out we can get a significant number of calories from our microbes.\u003c/p>\n\u003cp>Here's how it works: Consider what happens when you eat an apple. You digest most of it.\u003c/p>\n\u003cp>\"But there's a certain part of the apple we can't absorb,\" explains \u003ca href=\"https://med.nyu.edu/faculty/martin-j-blaser\">Martin Blaser\u003c/a>, a professor in the Department of Microbiology at NYU Langone Medical Center. \"We don't have the right enzymes to digest every bit of [the apple], but our bacteria can.\"\u003c/p>\n\u003cp>Think of it this way: The bacteria eat what we can't.\u003c/p>\n\u003cp>And, in the process, they produce byproducts that we can digest. So these byproducts become another source of calories for us.\u003c/p>\n\u003cp>The new study suggests that certain bacteria — or mix of bacteria — may be more efficient at creating \"extra\" calories for us to digest.\u003c/p>\n\u003cp>\"Somewhere between 5 to 15 percent of all our calories come from that kind of digestion, where the microbes are providing energy for us, that we couldn't [otherwise] get,\" Blaser explains.\u003c/p>\n\u003cp>This calorie boost could be beneficial if food were scarce. \"If times were bad, if we were starving, we'd really welcome it,\" Blaser says.\u003c/p>\n\u003cp>But at a time when many people want to lose weight, these extra calories may be an unwanted gift.\u003c/p>\n\u003cp>But the study was small — just 26 participants. Now, researchers want to conduct a larger, follow-up study, including dieters from different geographic regions, to see if they can reproduce the results.\u003c/p>\n\u003cp>\"If two studies show the same thing, then we're on more solid ground,\" Blaser says. He was not involved in the research, but agreed to review the findings for NPR. For now, he says these findings are intriguing, but preliminary.\u003c/p>\n\u003cp>Down the road, if the results hold up in a larger group, it could lead to more tailored dieting approaches. \"What we would hope to do is to be able to individualize care for people,\" Kashyap says. \"And we'd also try to develop new probiotics, which we could use to change the microbial makeup.\"\u003c/p>\n\u003cp>Probiotics that are currently on the market would not be effective. The idea is to develop a new product that includes the specific types of bacteria linked to successful dieting.\u003c/p>\n\u003cp>But it's not so simple to manipulate the mix of microbes in our guts. Identifying the organism — or organisms — that are thought to be beneficial is just the first step.\u003c/p>\n\u003cp>Next, the organisms would need to be cultivated and mass-produced in order to create a new probiotic. \"Some bacteria are difficult to work with,\" so it could be challenging, says Blaser.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, if it's possible to produce a probiotic for dieters based on this research, \"it's at least some years off,\" Blaser says. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Diet+Hit+A+Snag%3F+Your+Gut+Bacteria+May+Be+Partly+To+Blame&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you ever been on a diet but didn't hit your goal weight? Your gut bacteria may be part of the explanation.\u003c/p>\n\u003cp>New research suggests the mix of microbes in our guts can either help — or hinder — weight-loss efforts.\u003c/p>\n\u003cp>\"We started with the premise that people have different microbial makeups, and this could influence how well they do with dieting,\" explains \u003ca href=\"https://www.mayo.edu/research/faculty/kashyap-purna-c-m-b-b-s/bio-00092735\">Purna Kashyap\u003c/a>, a gastroenterologist at the Mayo Clinic in Rochester, Minn.\u003c/p>\n\u003cp>As part of the study, Kashyap and his collaborators tracked the progress of people who were enrolled in a lifestyle-intervention program for weight loss. The participants were advised to follow a low-calorie diet, and they were tracked closely for about three months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We found that people who lost at least 5 percent of their body weight had a different gut bacteria as compared to those who did not lose 5 percent of their body weight,\" Kashyap explains. Their findings are \u003ca href=\"https://www.mayoclinicproceedings.org/article/S0025-6196(18)30148-4/abstract\">published\u003c/a> in the journal \u003cem>Mayo Clinic Proceedings\u003c/em>.\u003c/p>\n\u003cp>The successful dieters had an increased abundance of a bacteria called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5585883/\">Phascolarctobacterium\u003c/a>, whereas another bacteria,\u003cem> Dialister\u003c/em>, was associated with a failure to lose the weight. And, Kashyap says it's likely that there are other types of bacteria that might influence dieting as well.\u003c/p>\n\u003cp>So, how might bacteria influence weight loss? It turns out we can get a significant number of calories from our microbes.\u003c/p>\n\u003cp>Here's how it works: Consider what happens when you eat an apple. You digest most of it.\u003c/p>\n\u003cp>\"But there's a certain part of the apple we can't absorb,\" explains \u003ca href=\"https://med.nyu.edu/faculty/martin-j-blaser\">Martin Blaser\u003c/a>, a professor in the Department of Microbiology at NYU Langone Medical Center. \"We don't have the right enzymes to digest every bit of [the apple], but our bacteria can.\"\u003c/p>\n\u003cp>Think of it this way: The bacteria eat what we can't.\u003c/p>\n\u003cp>And, in the process, they produce byproducts that we can digest. So these byproducts become another source of calories for us.\u003c/p>\n\u003cp>The new study suggests that certain bacteria — or mix of bacteria — may be more efficient at creating \"extra\" calories for us to digest.\u003c/p>\n\u003cp>\"Somewhere between 5 to 15 percent of all our calories come from that kind of digestion, where the microbes are providing energy for us, that we couldn't [otherwise] get,\" Blaser explains.\u003c/p>\n\u003cp>This calorie boost could be beneficial if food were scarce. \"If times were bad, if we were starving, we'd really welcome it,\" Blaser says.\u003c/p>\n\u003cp>But at a time when many people want to lose weight, these extra calories may be an unwanted gift.\u003c/p>\n\u003cp>But the study was small — just 26 participants. Now, researchers want to conduct a larger, follow-up study, including dieters from different geographic regions, to see if they can reproduce the results.\u003c/p>\n\u003cp>\"If two studies show the same thing, then we're on more solid ground,\" Blaser says. He was not involved in the research, but agreed to review the findings for NPR. For now, he says these findings are intriguing, but preliminary.\u003c/p>\n\u003cp>Down the road, if the results hold up in a larger group, it could lead to more tailored dieting approaches. \"What we would hope to do is to be able to individualize care for people,\" Kashyap says. \"And we'd also try to develop new probiotics, which we could use to change the microbial makeup.\"\u003c/p>\n\u003cp>Probiotics that are currently on the market would not be effective. The idea is to develop a new product that includes the specific types of bacteria linked to successful dieting.\u003c/p>\n\u003cp>But it's not so simple to manipulate the mix of microbes in our guts. Identifying the organism — or organisms — that are thought to be beneficial is just the first step.\u003c/p>\n\u003cp>Next, the organisms would need to be cultivated and mass-produced in order to create a new probiotic. \"Some bacteria are difficult to work with,\" so it could be challenging, says Blaser.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, if it's possible to produce a probiotic for dieters based on this research, \"it's at least some years off,\" Blaser says. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Diet+Hit+A+Snag%3F+Your+Gut+Bacteria+May+Be+Partly+To+Blame&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Research has shown that sharp reductions in the amount of food consumed can help fish, rats, and monkeys live longer. But there have been very few studies in humans.\u003c/p>\n\u003cp>Now, some researchers have found that when people severely cut calories, they can slow their metabolism and possibly the aging process.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180402_me_scientists_say_you_may_live_longer_by_severely_restricting_calories.mp3\u003c/p>\n\u003cp>Clinical physiologist \u003ca href=\"https://www.pbrc.edu/research-and-faculty/faculty/?faculty=2493\">Leanne Redman\u003c/a>, who headed the \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S155041311830130X?via%3Dihub\">study\u003c/a> at Pennington Biomedical Research Center in Baton Rouge, says the first challenge was finding people willing to take part. After all, they would have to cut their typical plate for breakfast, lunch, and dinner by up to 25 percent.\u003c/p>\n\u003cp>And, she says, none of them were overweight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ultimately, she recruited 53 healthy volunteers. One third ate their regular meals. The rest were on the severe calorie reduction plan for two years.\u003c/p>\n\u003cp>\"I don't know if you understand the rigor of what it means to do calorie restriction every day,\" she says, but the volunteers were committed.\u003c/p>\n\u003cp>Not surprisingly, the people cutting calories lost quite a bit of weight — on average — 25 pounds. Those in the control group gained as much as four pounds.\u003c/p>\n\u003cp>But weight loss was not the point. Redman wanted to know whether this dramatic reduction in calories could affect how quickly people age.\u003c/p>\n\u003cp>For testing, participants spent 24 hours in special rooms that measured their metabolic rates via gas, oxygen, and carbon dioxide, and how it changed over time.\u003c/p>\n\u003cp>Redman noticed that for those on the restricted diet, their metabolism slowed and became more efficient.\u003c/p>\n\u003cp>\"Basically it just means that cells are needing less oxygen in order to generate the energy the body needs to survive; and so the body and the cells are becoming more energy efficient,\" Redman explains. And if less oxygen is needed to burn energy, then dangerous by-products of that burning — \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428\">free radicals\u003c/a> — can be reduced.\u003c/p>\n\u003cp>\"Oxygen can actually be damaging to tissues and cells, and so if the cells have become more efficient, then they've got less oxygen left over that can cause this damage,\" she says. And that damage can accelerate aging.\u003c/p>\n\u003cp>The study was published in the journal \u003cem>Cell Metabolism\u003c/em> last month.\u003c/p>\n\u003cp>Now, these findings don't directly prove drastic calorie-cutting will actually help people live longer. People would have to be followed for their lifetimes to prove that. But the study did find that blood pressure, cholesterol and triglycerides were lower in the group on severe calorie restriction. When those numbers are high, they can lead to life-shortening diseases.\u003c/p>\n\u003cp>The challenge is, most people may not be able to do a severe calorie-restricted diet, or even want to do it. Lowering metabolism can cause other problems.\u003c/p>\n\u003cp>Biochemist \u003ca href=\"http://gero.usc.edu/faculty/longo/\">Valter Longo\u003c/a>, who studies longevity at the University of Southern California, says severely restricting calories for a time can mean you're more likely to gain weight in the end.\u003c/p>\n\u003cp>\"Basically, you have to eat progressively less to maintain the same weight.\"\u003c/p>\n\u003cp>Most Americans struggle with carrying around too much weight, which can cause countless health problems.\u003c/p>\n\u003cp>\"For most people, if you consider 70 percent of Americans are either overweight or obese, then you can see how, for most people, this would be a big problem,\" Longo says. It could lead to more \"yo-yo dieting,\" where people who go off the diet eat more and return to their previous weight or even gain more weight.\u003c/p>\n\u003cp>He is also concerned about the potential for muscle loss and a weakened immune system in those on severe calorie-restricted diets.\u003c/p>\n\u003cp>Instead of chronic calorie restriction, Longo is a proponent of mini-fasts. These are short reductions in calories to just 900 a day for five days a month, which he says have the benefits of fasting without the potentially negative long-term effects. In fact, he wrote \u003ca href=\"https://www.penguin.co.uk/books/307064/the-longevity-diet/\">the book\u003c/a> on it: \u003cem>The Longevity Diet\u003c/em>. Longo stresses the importance of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\">eating more fruits and vegetables\u003c/a> and less meat.\u003c/p>\n\u003cp>It may not ultimately lengthen your life, he says, but it can certainly help you maintain a healthy weight and avoid the kinds of chronic illnesses that can shorten it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Clinical physiologist \u003ca href=\"https://www.pbrc.edu/research-and-faculty/faculty/?faculty=2493\">Leanne Redman\u003c/a>, who headed the \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S155041311830130X?via%3Dihub\">study\u003c/a> at Pennington Biomedical Research Center in Baton Rouge, says the first challenge was finding people willing to take part. After all, they would have to cut their typical plate for breakfast, lunch, and dinner by up to 25 percent.\u003c/p>\n\u003cp>And, she says, none of them were overweight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ultimately, she recruited 53 healthy volunteers. One third ate their regular meals. The rest were on the severe calorie reduction plan for two years.\u003c/p>\n\u003cp>\"I don't know if you understand the rigor of what it means to do calorie restriction every day,\" she says, but the volunteers were committed.\u003c/p>\n\u003cp>Not surprisingly, the people cutting calories lost quite a bit of weight — on average — 25 pounds. Those in the control group gained as much as four pounds.\u003c/p>\n\u003cp>But weight loss was not the point. Redman wanted to know whether this dramatic reduction in calories could affect how quickly people age.\u003c/p>\n\u003cp>For testing, participants spent 24 hours in special rooms that measured their metabolic rates via gas, oxygen, and carbon dioxide, and how it changed over time.\u003c/p>\n\u003cp>Redman noticed that for those on the restricted diet, their metabolism slowed and became more efficient.\u003c/p>\n\u003cp>\"Basically it just means that cells are needing less oxygen in order to generate the energy the body needs to survive; and so the body and the cells are becoming more energy efficient,\" Redman explains. And if less oxygen is needed to burn energy, then dangerous by-products of that burning — \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428\">free radicals\u003c/a> — can be reduced.\u003c/p>\n\u003cp>\"Oxygen can actually be damaging to tissues and cells, and so if the cells have become more efficient, then they've got less oxygen left over that can cause this damage,\" she says. And that damage can accelerate aging.\u003c/p>\n\u003cp>The study was published in the journal \u003cem>Cell Metabolism\u003c/em> last month.\u003c/p>\n\u003cp>Now, these findings don't directly prove drastic calorie-cutting will actually help people live longer. People would have to be followed for their lifetimes to prove that. But the study did find that blood pressure, cholesterol and triglycerides were lower in the group on severe calorie restriction. When those numbers are high, they can lead to life-shortening diseases.\u003c/p>\n\u003cp>The challenge is, most people may not be able to do a severe calorie-restricted diet, or even want to do it. Lowering metabolism can cause other problems.\u003c/p>\n\u003cp>Biochemist \u003ca href=\"http://gero.usc.edu/faculty/longo/\">Valter Longo\u003c/a>, who studies longevity at the University of Southern California, says severely restricting calories for a time can mean you're more likely to gain weight in the end.\u003c/p>\n\u003cp>\"Basically, you have to eat progressively less to maintain the same weight.\"\u003c/p>\n\u003cp>Most Americans struggle with carrying around too much weight, which can cause countless health problems.\u003c/p>\n\u003cp>\"For most people, if you consider 70 percent of Americans are either overweight or obese, then you can see how, for most people, this would be a big problem,\" Longo says. It could lead to more \"yo-yo dieting,\" where people who go off the diet eat more and return to their previous weight or even gain more weight.\u003c/p>\n\u003cp>He is also concerned about the potential for muscle loss and a weakened immune system in those on severe calorie-restricted diets.\u003c/p>\n\u003cp>Instead of chronic calorie restriction, Longo is a proponent of mini-fasts. These are short reductions in calories to just 900 a day for five days a month, which he says have the benefits of fasting without the potentially negative long-term effects. In fact, he wrote \u003ca href=\"https://www.penguin.co.uk/books/307064/the-longevity-diet/\">the book\u003c/a> on it: \u003cem>The Longevity Diet\u003c/em>. Longo stresses the importance of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\">eating more fruits and vegetables\u003c/a> and less meat.\u003c/p>\n\u003cp>It may not ultimately lengthen your life, he says, but it can certainly help you maintain a healthy weight and avoid the kinds of chronic illnesses that can shorten it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
"title": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Doctor's Book Presents The Case Against 'Dairy Crack'",
"title": "Doctor's Book Presents The Case Against 'Dairy Crack'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The average American eats more than 33 pounds of cheese a year.\u003c/p>\n\u003cp>This is according to \u003ca href=\"http://www.pcrm.org/media/experts/neal-barnard\">Neal Barnard\u003c/a>, physician and president of the Physicians Committee for Responsible Medicine. And that's a problem, he says, because it's helping to make us overweight and sick.\u003c/p>\n\u003cp>\u003ca href=\"https://www.hachettebookgroup.com/titles/neal-d-barnard-md-facc/the-cheese-trap/9781455594689/\">Barnard's new book\u003c/a>,\u003cem> The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy\u003c/em>\u003cem>, \u003c/em>is set to hit shelves Tuesday.\u003cem> \u003c/em>In it, Barnard writes about cheese in strong terms:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Loaded with calories, high in sodium, packing more cholesterol than steak, and sprinkled with hormones — if cheese were any worse, it would be Vaseline ...\u003c/p>\n\u003cp>Some foods are fattening. Others are addictive. Cheese is both — fattening \u003cem>and \u003c/em>addictive.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>I'd never before thought in terms of dairy products being addictive (with the personal exception of milk chocolate, I admit). Barnard explains that dairy protein — specifically a protein called casein — has opiate molecules built in. When babies nurse, he notes, they're getting dosed with a mild drug: \"Milk contains opiates that reward the baby for nursing.\"\u003c/p>\n\u003cp>It's no different with the cow's milk — or other mammalian milk — from which cheese is made. In fact, Barnard says, the process of cheese-making \u003cem>concentrates \u003c/em>the casein:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A cup of milk contains about 7.7 grams of protein, 80 percent of which is casein, more or less. Turning it into Cheddar cheese multiplies the protein count seven-fold, to 56 grams. It is the most concentrated form of casein in any food in the grocery store.\u003c/p>\n\u003cp>Call it dairy crack.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/516780678/the-cheese-trap-how-breaking-a-surprising-addiction-will-help-you-lose-weight-ga\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg\" alt=\"The Cheese Trap\" width=\"398\" height=\"600\" class=\"alignright size-full wp-image-115551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg 398w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-240x362.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-375x565.jpg 375w\" sizes=\"(max-width: 398px) 100vw, 398px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. produces more cheese than any other country in the world, according to Barnard.\u003c/p>\n\u003cp>The big issue, he says, is that cheese lovers aren't just addicted to a delicious food, they're addicted to one that may seriously contribute to health problems. He cites studies in the book that tie eating cheese to weight gain and risks of numerous diseases.\u003c/p>\n\u003cp>Barnard suggests that giving up cheese is associated, for example, with relief of asthma symptoms. In an email, Barnard summarized the case for this association this way:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Dairy proteins appear to trigger inflammation, apparently by triggering the release of antibodies, which leads to the constriction of the tiny muscles in the airways. By avoiding dairy proteins, the trigger for the attacks is gone.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the book, Barnard notes that vitamin D may play an important role in protecting us against some types of cancers. Citing prostate-cancer data, he suggests that because dairy products are high in calcium and calcium intake can slow down activation of vitamin D, cancer risks may increase with cheese-eating.\u003c/p>\n\u003cp>He also tells the story of Ruth Heidrich, who opted for a vegan diet and exercise instead of chemotherapy and radiation to fight breast cancer that had spread to her bones, liver and one lung. It is fabulous that this approach \u003ca href=\"https://www.forksoverknives.com/how-i-went-from-cancer-patient-to-ironman-triathlete/\">succeeded for Heidrich in quite remarkable fashion\u003c/a>, but cancer affects each person differently — and I do worry that anecdotes like this one may influence some cancer patients to turn away from treatments they need. (Yes, I know chemotherapy and radiation can be highly toxic. \u003ca href=\"http://www.npr.org/sections/13.7/2013/11/28/247220289/a-messy-sort-of-gratitude-giving-thanks-for-radiation\">I've been there\u003c/a>. But they can also save lives.)\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nationaldairycouncil.org/\">National Dairy Council\u003c/a> does not endorse Barnard's descriptions of cheese. On Tuesday, \u003ca href=\"https://www.nationaldairycouncil.org/content/contributors/greg-miller\">Greg Miller\u003c/a>, the council's chief science officer, responded to my request for comment about some of Barnard's claims by offering a perspective firmly centered on cheese-eating as part of a healthy diet. Among the points Miller made were these:\u003c/p>\n\u003cblockquote>\n\u003cp>\"On average, Americans eat about 1 serving (i.e., 1.5 ounces is a My Plate serving) of cheese per day. There are lots of options to select from — Swiss for low-sodium, reduced-fat or regular. Plus, cheese contains nutrients like protein, calcium, phosphorus and B vitamins (i.e., B12, pantothenic acid and niacin).\u003c/p>\n\u003cp>Cheese in moderation can be part of a healthy eating plan meeting total fat, saturated fat, and sodium recommendations.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And as far as that \"dairy crack\" crack of Barnard's?\u003c/p>\n\u003cp>\"The idea that any food, including cheese, can be addictive in the same way as any drug is misleading and will only add to consumer confusion about healthy eating,\" Miller said.\u003c/p>\n\u003cp>Additionally, Miller points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21696306\">research from Harvard School of Public Health\u003c/a> that shows no association between cheese and long-term weight gain.\u003c/p>\n\u003cp>For his part, Barnard includes a chapter in \u003cem>The Cheese Trap \u003c/em>called \"The Industry Behind the Addiction\" that describes \"the relentless lobbying of the powerful dairy industry\" to promote cheese despite its risks.\u003c/p>\n\u003cp>Barnard's central message about the costs of cheese-eating includes something I find to be quite important: costs to other animals, like dairy cows. He summed up those costs in his email:\u003c/p>\n\u003cblockquote>\n\u003cp>\"All of us are concerned about our personal health and that of our families. But we are not alone on this planet, and our food choices have enormous effects on animals and the environment.\u003c/p>\n\u003cp>Dairy cows are artificially inseminated annually, then separated from their offspring so that we can take their milk, then killed by around age 4 so that their higher-production offspring can take their place. A visit to a dairy farm will soon convince any thinking person that this is not civilization's proudest achievement.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>What about a person who is convinced by Barnard's human-health-and-animal-welfare argument to the extent that she decides to reduce her cheese intake, rather than giving up cheese altogether?\u003c/p>\n\u003cp>\"People are free to make their own choices, of course,\" Barnard wrote. He continued:\u003c/p>\n\u003cblockquote>\n\u003cp>\"However, if one's goal is to lose weight, there is something to be said for not teasing yourself with occasional doses of the very food that caused the problem in the first place. Better to end that bad love affair. If a person is concerned about asthma, migraine, rheumatoid arthritis, or other sensitivities, one soon loses all desire for the food product that caused the problem.\u003c/p>\n\u003cp>Also, if you have children, it would be best to never introduce them to unhealthful foods at all. The taste for cheese is a great introduction to childhood obesity.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>The Cheese Trap \u003c/em>concludes with more than 60 pages of recipes, ranging from oats-and-cashew-based \"cheesecake\" to whole-grain pizza. No surprise: Cheese is not included among the ingredients.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Barbara J. King is an anthropology professor emerita at the College of William and Mary. She often writes about the cognition, emotion and welfare of animals, and about biological anthropology, human evolution and gender issues. Barbara's most recent book on animals is titled \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176686699/how-animals-grieve\">How Animals Grieve\u003c/a>, \u003cem>and her forthcoming book, \u003c/em>\u003ca href=\"https://www.amazon.com/Personalities-Plate-Lives-Minds-Animals/dp/022619518X/ref=sr_1_1?ie=UTF8&qid=1481142594&sr=8-1&keywords=personalities+on+the+plate\">Personalities on the Plate: The Lives and Minds of Animals We Eat\u003c/a>, will be published in March.\u003cem> You can keep up with what she is thinking on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/bjkingape\">@bjkingape\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The average American eats more than 33 pounds of cheese a year.\u003c/p>\n\u003cp>This is according to \u003ca href=\"http://www.pcrm.org/media/experts/neal-barnard\">Neal Barnard\u003c/a>, physician and president of the Physicians Committee for Responsible Medicine. And that's a problem, he says, because it's helping to make us overweight and sick.\u003c/p>\n\u003cp>\u003ca href=\"https://www.hachettebookgroup.com/titles/neal-d-barnard-md-facc/the-cheese-trap/9781455594689/\">Barnard's new book\u003c/a>,\u003cem> The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy\u003c/em>\u003cem>, \u003c/em>is set to hit shelves Tuesday.\u003cem> \u003c/em>In it, Barnard writes about cheese in strong terms:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Loaded with calories, high in sodium, packing more cholesterol than steak, and sprinkled with hormones — if cheese were any worse, it would be Vaseline ...\u003c/p>\n\u003cp>Some foods are fattening. Others are addictive. Cheese is both — fattening \u003cem>and \u003c/em>addictive.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>I'd never before thought in terms of dairy products being addictive (with the personal exception of milk chocolate, I admit). Barnard explains that dairy protein — specifically a protein called casein — has opiate molecules built in. When babies nurse, he notes, they're getting dosed with a mild drug: \"Milk contains opiates that reward the baby for nursing.\"\u003c/p>\n\u003cp>It's no different with the cow's milk — or other mammalian milk — from which cheese is made. In fact, Barnard says, the process of cheese-making \u003cem>concentrates \u003c/em>the casein:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A cup of milk contains about 7.7 grams of protein, 80 percent of which is casein, more or less. Turning it into Cheddar cheese multiplies the protein count seven-fold, to 56 grams. It is the most concentrated form of casein in any food in the grocery store.\u003c/p>\n\u003cp>Call it dairy crack.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/516780678/the-cheese-trap-how-breaking-a-surprising-addiction-will-help-you-lose-weight-ga\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg\" alt=\"The Cheese Trap\" width=\"398\" height=\"600\" class=\"alignright size-full wp-image-115551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85.jpg 398w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-240x362.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9781455594689_custom-80fe5912d3033a82e452f54c62edaa89e0777474-s700-c85-375x565.jpg 375w\" sizes=\"(max-width: 398px) 100vw, 398px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. produces more cheese than any other country in the world, according to Barnard.\u003c/p>\n\u003cp>The big issue, he says, is that cheese lovers aren't just addicted to a delicious food, they're addicted to one that may seriously contribute to health problems. He cites studies in the book that tie eating cheese to weight gain and risks of numerous diseases.\u003c/p>\n\u003cp>Barnard suggests that giving up cheese is associated, for example, with relief of asthma symptoms. In an email, Barnard summarized the case for this association this way:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Dairy proteins appear to trigger inflammation, apparently by triggering the release of antibodies, which leads to the constriction of the tiny muscles in the airways. By avoiding dairy proteins, the trigger for the attacks is gone.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the book, Barnard notes that vitamin D may play an important role in protecting us against some types of cancers. Citing prostate-cancer data, he suggests that because dairy products are high in calcium and calcium intake can slow down activation of vitamin D, cancer risks may increase with cheese-eating.\u003c/p>\n\u003cp>He also tells the story of Ruth Heidrich, who opted for a vegan diet and exercise instead of chemotherapy and radiation to fight breast cancer that had spread to her bones, liver and one lung. It is fabulous that this approach \u003ca href=\"https://www.forksoverknives.com/how-i-went-from-cancer-patient-to-ironman-triathlete/\">succeeded for Heidrich in quite remarkable fashion\u003c/a>, but cancer affects each person differently — and I do worry that anecdotes like this one may influence some cancer patients to turn away from treatments they need. (Yes, I know chemotherapy and radiation can be highly toxic. \u003ca href=\"http://www.npr.org/sections/13.7/2013/11/28/247220289/a-messy-sort-of-gratitude-giving-thanks-for-radiation\">I've been there\u003c/a>. But they can also save lives.)\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nationaldairycouncil.org/\">National Dairy Council\u003c/a> does not endorse Barnard's descriptions of cheese. On Tuesday, \u003ca href=\"https://www.nationaldairycouncil.org/content/contributors/greg-miller\">Greg Miller\u003c/a>, the council's chief science officer, responded to my request for comment about some of Barnard's claims by offering a perspective firmly centered on cheese-eating as part of a healthy diet. Among the points Miller made were these:\u003c/p>\n\u003cblockquote>\n\u003cp>\"On average, Americans eat about 1 serving (i.e., 1.5 ounces is a My Plate serving) of cheese per day. There are lots of options to select from — Swiss for low-sodium, reduced-fat or regular. Plus, cheese contains nutrients like protein, calcium, phosphorus and B vitamins (i.e., B12, pantothenic acid and niacin).\u003c/p>\n\u003cp>Cheese in moderation can be part of a healthy eating plan meeting total fat, saturated fat, and sodium recommendations.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And as far as that \"dairy crack\" crack of Barnard's?\u003c/p>\n\u003cp>\"The idea that any food, including cheese, can be addictive in the same way as any drug is misleading and will only add to consumer confusion about healthy eating,\" Miller said.\u003c/p>\n\u003cp>Additionally, Miller points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21696306\">research from Harvard School of Public Health\u003c/a> that shows no association between cheese and long-term weight gain.\u003c/p>\n\u003cp>For his part, Barnard includes a chapter in \u003cem>The Cheese Trap \u003c/em>called \"The Industry Behind the Addiction\" that describes \"the relentless lobbying of the powerful dairy industry\" to promote cheese despite its risks.\u003c/p>\n\u003cp>Barnard's central message about the costs of cheese-eating includes something I find to be quite important: costs to other animals, like dairy cows. He summed up those costs in his email:\u003c/p>\n\u003cblockquote>\n\u003cp>\"All of us are concerned about our personal health and that of our families. But we are not alone on this planet, and our food choices have enormous effects on animals and the environment.\u003c/p>\n\u003cp>Dairy cows are artificially inseminated annually, then separated from their offspring so that we can take their milk, then killed by around age 4 so that their higher-production offspring can take their place. A visit to a dairy farm will soon convince any thinking person that this is not civilization's proudest achievement.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>What about a person who is convinced by Barnard's human-health-and-animal-welfare argument to the extent that she decides to reduce her cheese intake, rather than giving up cheese altogether?\u003c/p>\n\u003cp>\"People are free to make their own choices, of course,\" Barnard wrote. He continued:\u003c/p>\n\u003cblockquote>\n\u003cp>\"However, if one's goal is to lose weight, there is something to be said for not teasing yourself with occasional doses of the very food that caused the problem in the first place. Better to end that bad love affair. If a person is concerned about asthma, migraine, rheumatoid arthritis, or other sensitivities, one soon loses all desire for the food product that caused the problem.\u003c/p>\n\u003cp>Also, if you have children, it would be best to never introduce them to unhealthful foods at all. The taste for cheese is a great introduction to childhood obesity.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>The Cheese Trap \u003c/em>concludes with more than 60 pages of recipes, ranging from oats-and-cashew-based \"cheesecake\" to whole-grain pizza. No surprise: Cheese is not included among the ingredients.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Barbara J. King is an anthropology professor emerita at the College of William and Mary. She often writes about the cognition, emotion and welfare of animals, and about biological anthropology, human evolution and gender issues. Barbara's most recent book on animals is titled \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176686699/how-animals-grieve\">How Animals Grieve\u003c/a>, \u003cem>and her forthcoming book, \u003c/em>\u003ca href=\"https://www.amazon.com/Personalities-Plate-Lives-Minds-Animals/dp/022619518X/ref=sr_1_1?ie=UTF8&qid=1481142594&sr=8-1&keywords=personalities+on+the+plate\">Personalities on the Plate: The Lives and Minds of Animals We Eat\u003c/a>, will be published in March.\u003cem> You can keep up with what she is thinking on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/bjkingape\">@bjkingape\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"title": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When \u003ca href=\"http://www.sandraaamodt.com/\">Sandra Aamodt\u003c/a> talks about dieting, people listen ... or, they stick their fingers in their ears and go la, la, la. Aamodt's neuroscientific take on why diets backfire is that divisive.\u003c/p>\n\u003cp>Aamodt is a neuroscientist, book author and former editor of a leading brain research journal. She's also become a prominent evangelist of the message that traditional diets just don't work and often leave the dieter worse off than before. And she's an enthusiastic proponent of mindful eating.\u003c/p>\n\u003cp>\"I define it as eating with attention and joy, without judgment,\" Aamodt said in an interview. \"That includes attention to hunger and fullness, to the experience of eating and to its effects on our bodies.\"\u003c/p>\n\u003cp>Even if you've never heard of her, you likely will soon. Her new book, \u003cem>Why Diets Make Us Fat\u003c/em>, is bound to change the weight-loss conversation, if not dismantle \u003cem>Biggest Loser\u003c/em>-sized dreams. I am a therapist specializing in eating issues, and among my clients, Aamodt has already shifted the focus from weight loss to self-care.\u003c/p>\n\u003cfigure id=\"attachment_109928\" class=\"wp-caption alignright\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/9781591847694_custom-a8765aed9ab85811ceb28b78fe5c00b734524171-s400-c85.jpg\" alt=\"Why Diets Make Us Fat: The Unintended Consequences of Our Obsession With Weight Loss. by Sandra, Ph.D. Aamodt\" width=\"398\" height=\"600\" class=\"size-full wp-image-109928\">\u003cfigcaption class=\"wp-caption-text\">Why Diets Make Us Fat:\u003cbr>The Unintended Consequences of Our Obsession With Weight Loss.\u003cbr>by Sandra, Ph.D. Aamodt\u003c/figcaption>\u003c/figure>\n\u003cp>Most clients are reluctant to accept her central argument: That our body weight tends to settle at \"set points\" — that 10-15-pound range the brain maintains despite repeated efforts to lower it. However, once they see how the set-point theory reflects their dieting experience, they realize that although they don't have the final say on their weight (their brain does), they do have real influence – through exercise and other health-affirming activities — over their health and well-being.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are already dozens of titles out there that expound on the virtues of elevating eating to a meditative practice. No surprise, Aamodt covers much the same ground — but she writes far more on the scientific reasons why eating and weight have become such a sizable problem, and a lot less on specific strategies for rectifying it.\u003c/p>\n\u003cp>For example, dieting leads to weight gain, she explains, because it's stressful. Stress hormones act on fat cells to increase abdominal fat. What's more, weight anxiety and dieting predict later binge eating and weight gain.\u003c/p>\n\u003cp>Before she was a neuroscientist, Aamodt was a young girl who just wanted to be thin. So, like many teenage girls who hate their bodies for falling short of cultural beauty ideals, she started cutting calories — and ended up trapped in a vicious cycle of yo-yo dieting bordering on disordered eating.\u003c/p>\n\u003cp>Fast-forward through three decades of starving and binging. Finally in 2010, she made a New Year's resolution to break the cycle.\u003c/p>\n\u003cp>\"As I started to look into the research showing that almost all dieting is yo-yo dieting in practice, I realized that my story was typical, a result of my brain working as it should to protect me from starvation,\" she says.\u003c/p>\n\u003cp>So she adopted mindful eating, lost 10 pounds without dieting, and, in 2013, stepped onto the TED conference stage to share her story. More than 3.5 million viewers have since watched Aamodt's cautionary \u003ca href=\"https://www.ted.com/talks/sandra_aamodt_why_dieting_doesn_t_usually_work/transcript?language=en\">TED talk\u003c/a>.\u003c/p>\n\u003cp>https://youtu.be/jn0Ygp7pMbA\u003c/p>\n\u003cp>According to Aamodt, set points vary from person to person, but generally go up much more easily than they come down. It's possible to diet down below the defended range, even for years, but it's nearly impossible to maintain a significant weight loss. That's because the brain is hard-wired for survival and never regards the lower weight as the new normal. It's set on pushing the weight back up as soon as possible.\u003c/p>\n\u003cp>To be sure, set-point theory is nothing new; it's been around since 1982. But Aamodt's neuroscientific view of set points has brought them back to the dinner table.\u003c/p>\n\u003cp>In her new book, Aamodt expands on her 12-minute TED talk to make a more in-depth case for ditching diets, embracing mindful eating and other behaviors that effectively improve and extend our lives. The brain's weight-regulation system will maintain a stable, healthy weight for most people, she argues, if it's allowed to do its job without interference from dieting and other short-sighted slimming strategies. Her best recommendation: Stop focusing on weight and start concentrating on regular exercise, good food choices and stress reduction instead.\u003c/p>\n\u003cp>\"Until I resolved to stop dieting,\" she writes, \"I hadn't realized how much routine stress I was feeling during every meal, how badly the belief that I needed to be slender was damaging my self-image, or how much mental energy I was wasting on trying to control my eating. All in all, I consider leaving dieting behind to be one of the best decisions I've ever made.\"\u003c/p>\n\u003cp>While Aamodt stresses that mindful eating won't necessarily lead to weight loss, it will lead to a lot less wasted energy, she says. \"Try mindful eating for the benefits you can count on, such as developing a good relationship with food.\"\u003c/p>\n\u003cp>That relationship starts early – which is why she hopes parents will be among the readers of her new book. \"My strongest hope is that parents will read the book and realize that expressing anxiety about children's bodies is not going to make them thinner,\" she says. \"Instead, it's likely to lead to weight gain and increase the risk of eating disorders.\"\u003c/p>\n\u003cp>Learning to be mindful can be tricky for lifelong dieters. \"Early on,\" she says, \"I had trouble figuring out whether I was hungry. ... I also had trouble detecting fullness before I'd overeaten.\" She says it took her about six months to get the hang of it. And, as she tuned into her body, she discovered something surprising about her own tastes.\u003c/p>\n\u003cp>\"I discovered that I didn't like some of the foods I'd been using to cheat on my diet, like donuts or Doritos,\" she says. \"But I still love other treats, like ice cream and strawberry shortcake.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and author of \u003c/em>The Self-Compassion Diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://www.sandraaamodt.com/\">Sandra Aamodt\u003c/a> talks about dieting, people listen ... or, they stick their fingers in their ears and go la, la, la. Aamodt's neuroscientific take on why diets backfire is that divisive.\u003c/p>\n\u003cp>Aamodt is a neuroscientist, book author and former editor of a leading brain research journal. She's also become a prominent evangelist of the message that traditional diets just don't work and often leave the dieter worse off than before. And she's an enthusiastic proponent of mindful eating.\u003c/p>\n\u003cp>\"I define it as eating with attention and joy, without judgment,\" Aamodt said in an interview. \"That includes attention to hunger and fullness, to the experience of eating and to its effects on our bodies.\"\u003c/p>\n\u003cp>Even if you've never heard of her, you likely will soon. Her new book, \u003cem>Why Diets Make Us Fat\u003c/em>, is bound to change the weight-loss conversation, if not dismantle \u003cem>Biggest Loser\u003c/em>-sized dreams. I am a therapist specializing in eating issues, and among my clients, Aamodt has already shifted the focus from weight loss to self-care.\u003c/p>\n\u003cfigure id=\"attachment_109928\" class=\"wp-caption alignright\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/9781591847694_custom-a8765aed9ab85811ceb28b78fe5c00b734524171-s400-c85.jpg\" alt=\"Why Diets Make Us Fat: The Unintended Consequences of Our Obsession With Weight Loss. by Sandra, Ph.D. Aamodt\" width=\"398\" height=\"600\" class=\"size-full wp-image-109928\">\u003cfigcaption class=\"wp-caption-text\">Why Diets Make Us Fat:\u003cbr>The Unintended Consequences of Our Obsession With Weight Loss.\u003cbr>by Sandra, Ph.D. Aamodt\u003c/figcaption>\u003c/figure>\n\u003cp>Most clients are reluctant to accept her central argument: That our body weight tends to settle at \"set points\" — that 10-15-pound range the brain maintains despite repeated efforts to lower it. However, once they see how the set-point theory reflects their dieting experience, they realize that although they don't have the final say on their weight (their brain does), they do have real influence – through exercise and other health-affirming activities — over their health and well-being.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, there are already dozens of titles out there that expound on the virtues of elevating eating to a meditative practice. No surprise, Aamodt covers much the same ground — but she writes far more on the scientific reasons why eating and weight have become such a sizable problem, and a lot less on specific strategies for rectifying it.\u003c/p>\n\u003cp>For example, dieting leads to weight gain, she explains, because it's stressful. Stress hormones act on fat cells to increase abdominal fat. What's more, weight anxiety and dieting predict later binge eating and weight gain.\u003c/p>\n\u003cp>Before she was a neuroscientist, Aamodt was a young girl who just wanted to be thin. So, like many teenage girls who hate their bodies for falling short of cultural beauty ideals, she started cutting calories — and ended up trapped in a vicious cycle of yo-yo dieting bordering on disordered eating.\u003c/p>\n\u003cp>Fast-forward through three decades of starving and binging. Finally in 2010, she made a New Year's resolution to break the cycle.\u003c/p>\n\u003cp>\"As I started to look into the research showing that almost all dieting is yo-yo dieting in practice, I realized that my story was typical, a result of my brain working as it should to protect me from starvation,\" she says.\u003c/p>\n\u003cp>So she adopted mindful eating, lost 10 pounds without dieting, and, in 2013, stepped onto the TED conference stage to share her story. More than 3.5 million viewers have since watched Aamodt's cautionary \u003ca href=\"https://www.ted.com/talks/sandra_aamodt_why_dieting_doesn_t_usually_work/transcript?language=en\">TED talk\u003c/a>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/jn0Ygp7pMbA'\n title='//www.youtube.com/embed/jn0Ygp7pMbA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>According to Aamodt, set points vary from person to person, but generally go up much more easily than they come down. It's possible to diet down below the defended range, even for years, but it's nearly impossible to maintain a significant weight loss. That's because the brain is hard-wired for survival and never regards the lower weight as the new normal. It's set on pushing the weight back up as soon as possible.\u003c/p>\n\u003cp>To be sure, set-point theory is nothing new; it's been around since 1982. But Aamodt's neuroscientific view of set points has brought them back to the dinner table.\u003c/p>\n\u003cp>In her new book, Aamodt expands on her 12-minute TED talk to make a more in-depth case for ditching diets, embracing mindful eating and other behaviors that effectively improve and extend our lives. The brain's weight-regulation system will maintain a stable, healthy weight for most people, she argues, if it's allowed to do its job without interference from dieting and other short-sighted slimming strategies. Her best recommendation: Stop focusing on weight and start concentrating on regular exercise, good food choices and stress reduction instead.\u003c/p>\n\u003cp>\"Until I resolved to stop dieting,\" she writes, \"I hadn't realized how much routine stress I was feeling during every meal, how badly the belief that I needed to be slender was damaging my self-image, or how much mental energy I was wasting on trying to control my eating. All in all, I consider leaving dieting behind to be one of the best decisions I've ever made.\"\u003c/p>\n\u003cp>While Aamodt stresses that mindful eating won't necessarily lead to weight loss, it will lead to a lot less wasted energy, she says. \"Try mindful eating for the benefits you can count on, such as developing a good relationship with food.\"\u003c/p>\n\u003cp>That relationship starts early – which is why she hopes parents will be among the readers of her new book. \"My strongest hope is that parents will read the book and realize that expressing anxiety about children's bodies is not going to make them thinner,\" she says. \"Instead, it's likely to lead to weight gain and increase the risk of eating disorders.\"\u003c/p>\n\u003cp>Learning to be mindful can be tricky for lifelong dieters. \"Early on,\" she says, \"I had trouble figuring out whether I was hungry. ... I also had trouble detecting fullness before I'd overeaten.\" She says it took her about six months to get the hang of it. And, as she tuned into her body, she discovered something surprising about her own tastes.\u003c/p>\n\u003cp>\"I discovered that I didn't like some of the foods I'd been using to cheat on my diet, like donuts or Doritos,\" she says. \"But I still love other treats, like ice cream and strawberry shortcake.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and author of \u003c/em>The Self-Compassion Diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'",
"title": "Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'",
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"content": "\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wheels, Pyramids And Plates: USDA's Struggles To Illustrate Good Diet",
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"content": "\u003cp>The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a \u003cem>Farmer's Bulletin\u003c/em>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear...\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Thus began the USDA's long struggle to craft eating advice based on the latest scientific evidence. That science, of course, has evolved quite a bit since 1894 – a time when micronutrients like vitamins \u003ca href=\"http://www.clinchem.org/content/43/4/680.full\">hadn't even been discovered\u003c/a>.\u003c/p>\n\u003cp>As the science changed, so did the USDA's efforts to represent its best advice with visuals – sometimes, with amusing results to our modern eyes.\u003c/p>\n\u003ch3>\u003cstrong>1943: The Basic 7\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105966\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg\" alt=\"The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence.\" width=\"1024\" height=\"1293\" class=\"size-full wp-image-105966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-960x1212.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence. \u003ccite>(U.S. National Archives and Records/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with margarine, butter gets a place of prominence in this food wheel from 1943 — when wartime butter shortages prompted many consumers to switch to margarine. It's hard to imagine either one playing a starring role in today's Dietary Guidelines, which still urge limits on saturated fats in foods like butter, and frown on \u003ca href=\"http://health.clevelandclinic.org/2014/01/margarine-or-butter-the-heart-healthiest-spreads-infographic/\">margarine\u003c/a>, which can be high in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414906829/fda-to-food-companies-this-time-zero-means-zero-trans-fats\">trans fats\u003c/a>.\u003c/p>\n\u003cp>At first blush, butter is as prominent as the vegetables next to it. But look closely and you'll see fruits and vegetables in not one but three separate categories. While these guidelines were criticized at the time for lacking specific information on serving sizes, visually, at least, they seem to place a healthy emphasis on produce.\u003c/p>\n\u003ch3>\u003cstrong>1956: The Basic 4\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105967\" class=\"wp-caption aligncenter\" style=\"max-width: 473px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg\" alt=\"This version of the Basic 4 was published in 1966.\" width=\"473\" height=\"610\" class=\"size-full wp-image-105967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg 473w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c-400x516.jpg 400w\" sizes=\"(max-width: 473px) 100vw, 473px\">\u003cfigcaption class=\"wp-caption-text\">This version of the Basic 4 was published in 1966. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1950s, the USDA put the Basic 7 on a diet and slimmed it down to the Basic 4 – which did offer recommended minimum servings. Widely used into the 1970s, this diet guide was designed to meet basic nutritional needs – the assumption was that Americans would eat more than what was laid out here.\u003c/p>\n\u003ch3>\u003cstrong>1980: The Food Wheel\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105968\" class=\"wp-caption aligncenter\" style=\"max-width: 833px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg\" alt=\"The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later.\" width=\"833\" height=\"1260\" class=\"size-full wp-image-105968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg 833w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-800x1210.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-768x1162.jpg 768w\" sizes=\"(max-width: 833px) 100vw, 833px\">\u003cfigcaption class=\"wp-caption-text\">The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later. \u003ccite>(American Red Cross/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the late 1970s, the focus of Uncle Sam's guidelines shifted – from getting enough of the right nutrients, to avoiding the wrong ones — as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">concerns rose\u003c/a> about the links between diet and disease. Though there weren't a lot of data available, fat became a prime nutrient of concern.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Dietary Guidelines as we know them today were born of this era. First published in 1980, they were (and still are) supposed to be based on a review of the latest nutritional science. Back then, they emphasized a diet low in fat, saturated fat and cholesterol. First visualized as a food wheel, the guidelines later took the form of the food pyramid many of us grew up with.\u003c/p>\n\u003ch3>\u003cstrong>1992: The Food Pyramid\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105969\" class=\"wp-caption aligncenter\" style=\"max-width: 730px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg\" alt=\"1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want.\" width=\"730\" height=\"568\" class=\"size-full wp-image-105969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg 730w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b-400x311.jpg 400w\" sizes=\"(max-width: 730px) 100vw, 730px\">\u003cfigcaption class=\"wp-caption-text\">1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carbs were the base of this pyramid, sending the message to eat all you want. And Americans did, gobbling up refined grains and processed snacks like SnackWell cookies — that staple of the low-fat craze — in their quest to avoid the dreaded dietary fat.\u003c/p>\n\u003cp>We know now that \"carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" as \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">told us\u003c/a> back in 2014. In other words, he told us, replacing saturated fats with refined carbs \"has not been useful advice.\"\u003c/p>\n\u003ch3>2005: My Pyramid\u003c/h3>\n\u003cfigure id=\"attachment_105970\" class=\"wp-caption aligncenter\" style=\"max-width: 1423px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg\" alt=\"2005 My Pyramid\" width=\"1423\" height=\"1098\" class=\"size-full wp-image-105970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg 1423w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-400x309.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-960x741.jpg 960w\" sizes=\"(max-width: 1423px) 100vw, 1423px\">\u003cfigcaption class=\"wp-caption-text\">2005 My Pyramid \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the obesity epidemic in full swing, this update to the food pyramid tried to emphasize the importance of exercise along with a healthy diet. The vertical wedges were supposed to indicate how much to eat of each food groups, but visually, it's a jumble: It looks like someone spilled the contents of a dinner table on the floor. Even worse was \u003ca href=\"https://en.wikipedia.org/wiki/MyPyramid#/media/File:MyPyramid.svg\">this bare-bones version \u003c/a>of MyPyramid, which ditches the food images altogether. Without visual or written cues, just how are you supposed to know that blue is for milk?\u003c/p>\n\u003ch3>\u003cstrong>2011: MyPlate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105971\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg\" alt=\"The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public.\" width=\"1100\" height=\"1000\" class=\"size-full wp-image-105971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg 1100w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-800x727.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-960x873.jpg 960w\" sizes=\"(max-width: 1100px) 100vw, 1100px\">\u003cfigcaption class=\"wp-caption-text\">The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, MyPlate, the latest visualization of the food guide, is sleek, and definitely a step in the right directly. The plate makes it clear, for instance, that fruits and veggies should be half of each meal.\u003c/p>\n\u003cp>Not that Americans are necessarily absorbing the message. According to USDA data, most of us \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">don't eat\u003c/a> the daily recommended amount of produce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a \u003cem>Farmer's Bulletin\u003c/em>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear...\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Thus began the USDA's long struggle to craft eating advice based on the latest scientific evidence. That science, of course, has evolved quite a bit since 1894 – a time when micronutrients like vitamins \u003ca href=\"http://www.clinchem.org/content/43/4/680.full\">hadn't even been discovered\u003c/a>.\u003c/p>\n\u003cp>As the science changed, so did the USDA's efforts to represent its best advice with visuals – sometimes, with amusing results to our modern eyes.\u003c/p>\n\u003ch3>\u003cstrong>1943: The Basic 7\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105966\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg\" alt=\"The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence.\" width=\"1024\" height=\"1293\" class=\"size-full wp-image-105966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-960x1212.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence. \u003ccite>(U.S. National Archives and Records/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with margarine, butter gets a place of prominence in this food wheel from 1943 — when wartime butter shortages prompted many consumers to switch to margarine. It's hard to imagine either one playing a starring role in today's Dietary Guidelines, which still urge limits on saturated fats in foods like butter, and frown on \u003ca href=\"http://health.clevelandclinic.org/2014/01/margarine-or-butter-the-heart-healthiest-spreads-infographic/\">margarine\u003c/a>, which can be high in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414906829/fda-to-food-companies-this-time-zero-means-zero-trans-fats\">trans fats\u003c/a>.\u003c/p>\n\u003cp>At first blush, butter is as prominent as the vegetables next to it. But look closely and you'll see fruits and vegetables in not one but three separate categories. While these guidelines were criticized at the time for lacking specific information on serving sizes, visually, at least, they seem to place a healthy emphasis on produce.\u003c/p>\n\u003ch3>\u003cstrong>1956: The Basic 4\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105967\" class=\"wp-caption aligncenter\" style=\"max-width: 473px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg\" alt=\"This version of the Basic 4 was published in 1966.\" width=\"473\" height=\"610\" class=\"size-full wp-image-105967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg 473w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c-400x516.jpg 400w\" sizes=\"(max-width: 473px) 100vw, 473px\">\u003cfigcaption class=\"wp-caption-text\">This version of the Basic 4 was published in 1966. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1950s, the USDA put the Basic 7 on a diet and slimmed it down to the Basic 4 – which did offer recommended minimum servings. Widely used into the 1970s, this diet guide was designed to meet basic nutritional needs – the assumption was that Americans would eat more than what was laid out here.\u003c/p>\n\u003ch3>\u003cstrong>1980: The Food Wheel\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105968\" class=\"wp-caption aligncenter\" style=\"max-width: 833px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg\" alt=\"The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later.\" width=\"833\" height=\"1260\" class=\"size-full wp-image-105968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg 833w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-800x1210.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-768x1162.jpg 768w\" sizes=\"(max-width: 833px) 100vw, 833px\">\u003cfigcaption class=\"wp-caption-text\">The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later. \u003ccite>(American Red Cross/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the late 1970s, the focus of Uncle Sam's guidelines shifted – from getting enough of the right nutrients, to avoiding the wrong ones — as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">concerns rose\u003c/a> about the links between diet and disease. Though there weren't a lot of data available, fat became a prime nutrient of concern.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Dietary Guidelines as we know them today were born of this era. First published in 1980, they were (and still are) supposed to be based on a review of the latest nutritional science. Back then, they emphasized a diet low in fat, saturated fat and cholesterol. First visualized as a food wheel, the guidelines later took the form of the food pyramid many of us grew up with.\u003c/p>\n\u003ch3>\u003cstrong>1992: The Food Pyramid\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105969\" class=\"wp-caption aligncenter\" style=\"max-width: 730px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg\" alt=\"1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want.\" width=\"730\" height=\"568\" class=\"size-full wp-image-105969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg 730w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b-400x311.jpg 400w\" sizes=\"(max-width: 730px) 100vw, 730px\">\u003cfigcaption class=\"wp-caption-text\">1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carbs were the base of this pyramid, sending the message to eat all you want. And Americans did, gobbling up refined grains and processed snacks like SnackWell cookies — that staple of the low-fat craze — in their quest to avoid the dreaded dietary fat.\u003c/p>\n\u003cp>We know now that \"carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" as \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">told us\u003c/a> back in 2014. In other words, he told us, replacing saturated fats with refined carbs \"has not been useful advice.\"\u003c/p>\n\u003ch3>2005: My Pyramid\u003c/h3>\n\u003cfigure id=\"attachment_105970\" class=\"wp-caption aligncenter\" style=\"max-width: 1423px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg\" alt=\"2005 My Pyramid\" width=\"1423\" height=\"1098\" class=\"size-full wp-image-105970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg 1423w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-400x309.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-960x741.jpg 960w\" sizes=\"(max-width: 1423px) 100vw, 1423px\">\u003cfigcaption class=\"wp-caption-text\">2005 My Pyramid \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the obesity epidemic in full swing, this update to the food pyramid tried to emphasize the importance of exercise along with a healthy diet. The vertical wedges were supposed to indicate how much to eat of each food groups, but visually, it's a jumble: It looks like someone spilled the contents of a dinner table on the floor. Even worse was \u003ca href=\"https://en.wikipedia.org/wiki/MyPyramid#/media/File:MyPyramid.svg\">this bare-bones version \u003c/a>of MyPyramid, which ditches the food images altogether. Without visual or written cues, just how are you supposed to know that blue is for milk?\u003c/p>\n\u003ch3>\u003cstrong>2011: MyPlate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105971\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg\" alt=\"The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public.\" width=\"1100\" height=\"1000\" class=\"size-full wp-image-105971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg 1100w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-800x727.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-960x873.jpg 960w\" sizes=\"(max-width: 1100px) 100vw, 1100px\">\u003cfigcaption class=\"wp-caption-text\">The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, MyPlate, the latest visualization of the food guide, is sleek, and definitely a step in the right directly. The plate makes it clear, for instance, that fruits and veggies should be half of each meal.\u003c/p>\n\u003cp>Not that Americans are necessarily absorbing the message. According to USDA data, most of us \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">don't eat\u003c/a> the daily recommended amount of produce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Diets 2016: From Fastest Weight Loss To Conquering Cravings",
"title": "Best Diets 2016: From Fastest Weight Loss To Conquering Cravings",
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"content": "\u003cp>When it comes to dieting, losing weight fast holds some appeal.\u003c/p>\n\u003cp>Perhaps that's why \u003cem>U.S. News & World Report\u003c/em> has added a Fast Weight-Loss Diet category to its \u003ca href=\"http://health.usnews.com/best-diet\">annual rankings\u003c/a> of best diet plans. And one of the diets that comes out on top is the HMR (Health Management Resources) Program.\u003c/p>\n\u003cp>HMR is a meal replacement diet that can be done on your own at home or under medical supervision in a clinic. In lieu of made-at-home meals, dieters can \u003ca href=\"https://www.hmrprogram.com/static-assets/pdf/Selections-Brochure-ALL-PRODUCT.pdf\">order\u003c/a> low-calorie shakes, soups, nutrition bars and multi-grain cereal.\u003c/p>\n\u003cp>The U.S. News reviewers say the \u003ca href=\"http://health.usnews.com/best-diet/hmr-diet\">plus side \u003c/a>to the HMR diet is its quick-start option and the convenience of having meals delivered to you. The down side: \"The shakes could get humdrum,\" and it's tough to eat out while on this diet.\u003c/p>\n\u003cp>\"A common \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMsa1208051\" target=\"_blank\">misconception\u003c/a> is that losing weight quickly is not healthy, not sustainable, and will just lead to future weight re-gain,\" wrote Carol Addy, the chief medical officer at HMR, in a \u003ca href=\"http://www.multivu.com/players/English/7670751-hmr-program-named-best-weight-loss-diet/\">release\u003c/a>. But she says, to the contrary, \"numerous clinical studies demonstrate that following a lifestyle change program which promotes fast initial weight loss can result in better \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/oby.21112/abstract;jsessionid=411FAA3DED55B0FDED7B940DDB5DD140.f01t03\" target=\"_blank\">long-term success\u003c/a>.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meal replacement diets aren't for everyone. After all, a shake for a meal can leave you wanting more. And prepared meals turn some people off. Some experts argue that a go-slow approach is better.\u003c/p>\n\u003cp>In fact, several other top-ranked diets on the U.S. News list put a focus on changing everyday eating habits, rather than following a prescribed diet. The rankings are based on evaluations by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health experts.\u003c/p>\n\u003cp>For instance, \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">the DASH diet\u003c/a>, which was originally designed to help people control high blood pressure, focuses on a healthy pattern of eating including lots of vegetables, whole grains and lean protein.\u003c/p>\n\u003cp>Worried about cognitive decline? The \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a> — which is ranked No. 2 on the Best Diets Overall list — combines the DASH approach and the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/14/439241950/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk\">Mediterranean\u003c/a> diet, which emphasizes more fish, olive oil and nuts.\u003c/p>\n\u003cp>Preliminary research suggests that these heart-healthy diets (DASH and Mediterranean) may also stave off mental decline. And according to the \u003cem>U.S. News\u003c/em> reviewers, the MIND diet — which was developed by researchers at Rush University Medical Center — focuses on foods within these two diets that influence brain health.\u003c/p>\n\u003cp>Want a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">lower-carb approach\u003c/a>? The Glycemic-Index Diet makes the list. The knock against it: It's hard to follow. If you're looking for an easier method to try this approach, well-known obesity researcher \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Harvard Medical School has you covered.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.amazon.com/Always-Hungry-Conquer-Cravings-Permanently/dp/1455533866\">Always Hungry? Conquer Cravings, Retrain Your Fat Cells & Lost Weigh Permanently,\u003c/a> Ludwig argues that the body doesn't handle all calories equally. \"The type of calories we eat can affect the number of calories we burn,\" he writes. He points to a weight-loss study published in \u003cem>JAMA\u003c/em>, the Journal of the American Medical Association, that found people on a low-carb diet burned about 325 more calories a day compared to those on a low-fat diet.\u003c/p>\n\u003cp>He says a key problem in our diets are processed carbohydrate: breads, cereals, crackers, cookies, candy and sugary drinks. \"Anything containing primarily refined grains or concentrated sugar digests rapidly, and raises insulin levels,\" he writes. And this elevated insulin sends a signal to fat cells to store or hoard calories. \"Fat cells take in or release calories only when instructed to do so by external signals — and the master control is insulin.\" Too much insulin, Ludwig argues, causes weight gain.\u003c/p>\n\u003cp>His book includes recipes and meal plans that translate the science into a prescriptive weight-loss plan. \"Our program builds on [the] Gycemic Index [diet], but we do the work for the reader so there is no need to count anything - GI values or calories,\" he tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\u003cem>U.S. News & World Report's \u003c/em>annual diet rankings give top marks to a meal-replacement plan to shed pounds fast. There's also a low-carb diet to stave off cravings; its virtues are sung in a new book.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to dieting, losing weight fast holds some appeal.\u003c/p>\n\u003cp>Perhaps that's why \u003cem>U.S. News & World Report\u003c/em> has added a Fast Weight-Loss Diet category to its \u003ca href=\"http://health.usnews.com/best-diet\">annual rankings\u003c/a> of best diet plans. And one of the diets that comes out on top is the HMR (Health Management Resources) Program.\u003c/p>\n\u003cp>HMR is a meal replacement diet that can be done on your own at home or under medical supervision in a clinic. In lieu of made-at-home meals, dieters can \u003ca href=\"https://www.hmrprogram.com/static-assets/pdf/Selections-Brochure-ALL-PRODUCT.pdf\">order\u003c/a> low-calorie shakes, soups, nutrition bars and multi-grain cereal.\u003c/p>\n\u003cp>The U.S. News reviewers say the \u003ca href=\"http://health.usnews.com/best-diet/hmr-diet\">plus side \u003c/a>to the HMR diet is its quick-start option and the convenience of having meals delivered to you. The down side: \"The shakes could get humdrum,\" and it's tough to eat out while on this diet.\u003c/p>\n\u003cp>\"A common \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMsa1208051\" target=\"_blank\">misconception\u003c/a> is that losing weight quickly is not healthy, not sustainable, and will just lead to future weight re-gain,\" wrote Carol Addy, the chief medical officer at HMR, in a \u003ca href=\"http://www.multivu.com/players/English/7670751-hmr-program-named-best-weight-loss-diet/\">release\u003c/a>. But she says, to the contrary, \"numerous clinical studies demonstrate that following a lifestyle change program which promotes fast initial weight loss can result in better \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/oby.21112/abstract;jsessionid=411FAA3DED55B0FDED7B940DDB5DD140.f01t03\" target=\"_blank\">long-term success\u003c/a>.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meal replacement diets aren't for everyone. After all, a shake for a meal can leave you wanting more. And prepared meals turn some people off. Some experts argue that a go-slow approach is better.\u003c/p>\n\u003cp>In fact, several other top-ranked diets on the U.S. News list put a focus on changing everyday eating habits, rather than following a prescribed diet. The rankings are based on evaluations by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health experts.\u003c/p>\n\u003cp>For instance, \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">the DASH diet\u003c/a>, which was originally designed to help people control high blood pressure, focuses on a healthy pattern of eating including lots of vegetables, whole grains and lean protein.\u003c/p>\n\u003cp>Worried about cognitive decline? The \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a> — which is ranked No. 2 on the Best Diets Overall list — combines the DASH approach and the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/14/439241950/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk\">Mediterranean\u003c/a> diet, which emphasizes more fish, olive oil and nuts.\u003c/p>\n\u003cp>Preliminary research suggests that these heart-healthy diets (DASH and Mediterranean) may also stave off mental decline. And according to the \u003cem>U.S. News\u003c/em> reviewers, the MIND diet — which was developed by researchers at Rush University Medical Center — focuses on foods within these two diets that influence brain health.\u003c/p>\n\u003cp>Want a \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">lower-carb approach\u003c/a>? The Glycemic-Index Diet makes the list. The knock against it: It's hard to follow. If you're looking for an easier method to try this approach, well-known obesity researcher \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Harvard Medical School has you covered.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.amazon.com/Always-Hungry-Conquer-Cravings-Permanently/dp/1455533866\">Always Hungry? Conquer Cravings, Retrain Your Fat Cells & Lost Weigh Permanently,\u003c/a> Ludwig argues that the body doesn't handle all calories equally. \"The type of calories we eat can affect the number of calories we burn,\" he writes. He points to a weight-loss study published in \u003cem>JAMA\u003c/em>, the Journal of the American Medical Association, that found people on a low-carb diet burned about 325 more calories a day compared to those on a low-fat diet.\u003c/p>\n\u003cp>He says a key problem in our diets are processed carbohydrate: breads, cereals, crackers, cookies, candy and sugary drinks. \"Anything containing primarily refined grains or concentrated sugar digests rapidly, and raises insulin levels,\" he writes. And this elevated insulin sends a signal to fat cells to store or hoard calories. \"Fat cells take in or release calories only when instructed to do so by external signals — and the master control is insulin.\" Too much insulin, Ludwig argues, causes weight gain.\u003c/p>\n\u003cp>His book includes recipes and meal plans that translate the science into a prescriptive weight-loss plan. \"Our program builds on [the] Gycemic Index [diet], but we do the work for the reader so there is no need to count anything - GI values or calories,\" he tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The U.S. Doesn't Have Enough Of The Vegetables We're Supposed To Eat",
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"content": "\u003cp>If you are looking for proof that Americans' vegetable habits lean towards french fries and ketchup, the U.S. Department of Agriculture has it: Nearly 50 percent of vegetables and legumes available in the U.S. in 2013 were either tomatoes or potatoes. Lettuce came in third as the most available vegetable, according to \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=53769&ref=collection&embed=True&widgetId=37373\">new data\u003c/a> out this week.\u003c/p>\n\u003cp>And while the USDA's own dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, the agency's researchers \u003ca href=\"https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Availabily_Per_Capita_Data_System%2FLossAdjusted_Food_Availability%2Fservings.xls\">found\u003c/a> that only 1.7 cups per person are available.\u003c/p>\n\u003cp>\"The dietary guidelines promote variety,\" \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/jeanine-bentley.aspx\">Jeanine Bentley\u003c/a>, a social science analyst at the USDA's Economic Research Service, tells The Salt. \"But when you look at it, there isn't much variety. Mostly people consume potatoes, tomatoes and lettuce.\" (The data technically tally domestic production and imports, then subtract exports, but researchers commonly use them as a proxy for consumption.)\u003c/p>\n\u003cp>The federal dietary guidelines do not recommend relying primarily on potatoes, tomatoes and lettuce for most of our vegetable needs. They prescribe a varied mix that includes dark leafy greens, orange and yellow vegetables, and beans—along with those potatoes and tomatoes. And they want us to eat them because they help reduce the risk for heart disease, stroke and some cancers as well as help keep us at a healthy weight.\u003c/p>\n\u003cp>So the vegetables that are available don't really match what we're supposed to be eating. What about what we are actually eating?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some 87 percent of adults failed to meet the vegetable intake recommendations during 2007-2010, according to \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recent survey data\u003c/a> from the Centers for Disease Control and Prevention. The survey found a lot of variation state to state — with 5.5 percent of people in Mississippi getting enough vegetables to 13 percent in California meeting the recommendations.\u003c/p>\n\u003cp>Most people are likely to be eating tomatoes and potatoes, but as the USDA \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">has noted\u003c/a>, we often get them in the not-so-nutritious forms of french fries and pizza. About one-third of potatoes, and two-thirds of tomatoes, were bound for processing — think chips, sweetened pizza sauce and ketchup.\u003c/p>\n\u003cp>All these numbers beg some questions: Do our lopsided habits mean that Americans are merely eating what's on offer, a kind of supply-side theory of diet? Or are all those potatoes and tomatoes crowding out spinach and Brussels sprouts because they're what consumers demand?\u003c/p>\n\u003cp>\"We have a serious disconnect between agriculture and health policy in our country,\" said \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a>, a leading nutrition researcher and author at New York University. \"The USDA does not support 'specialty crops' [like vegetables] to any appreciable extent and the Department of Commerce' figures show that the relative price of fruits and vegetables has gone up much faster than that of fast food or sodas.\" So while Americans are told to eat fruits and vegetables for their health, the government has meanwhile mostly just subsidized other crops that end up in cheaper, less healthy processed food. \"Price has a lot to do with this,\" she adds.\u003c/p>\n\u003cp>Although this week's USDA report focuses on the limited variety of vegetables available to American shoppers, other agency data suggest that the country simply doesn't offer enough vegetables, period. A 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2858769\">study\u003c/a> in the American Journal of Preventive Medicine estimated that the U.S. vegetable supply would need to increase by 70 percent — almost entirely in dark leafy greens, orange vegetables and legumes — in order for Americans to meet recommended daily allowances at the time.\u003c/p>\n\u003cp>With a dietary landscape like that, it's entirely possible that Americans are choosing potatoes and tomatoes, at least for now, says \u003ca href=\"http://www.ucsusa.org/about/staff/staff/lindsey-haynes-maslow.html#.VfsnuSBVhBc\">Lindsey Haynes-Maslow\u003c/a>, a food systems and health analyst at the Union of Concerned Scientists.\u003c/p>\n\u003cp>\"What I see here with lots of potatoes, tomatoes and lettuce ... [is] that people are used to these items, and habits are hard to break,\" says Maslow, adding that relying mostly on the potatoes, tomatoes and lettuce \"doesn't cut it,\" nutrition-wise.\u003c/p>\n\u003cp>Still, she says, \"If more Americans got used to eating more fruits and vegetables they might be demanding more of it,\" she says. \"But it's really hard to demand something you've not grown up with.\"\u003c/p>\n\u003cp>That's why behavioral economists are so keen to figure out how to nudge kids to try and develop a taste for more vegetables — they're researching everything from financial incentives to arranging food differently on the lunch line. And there's some hopeful news in that department: The CDC recently \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">reported\u003c/a> that, since the passage of the Healthy, Hunger-Free Kids Act of 2010, there's been a big increase in the number of schools serving two or more vegetables and whole grain-rich foods every day.\u003c/p>\n\u003cp>Most interesting of all, that food isn't just on kids plates: It's getting eaten, too. A Rudd Center for Food Policy and Obesity \u003ca href=\"http://online.liebertpub.com/doi/full/10.1089/chi.2015.0019\">study\u003c/a> of kids' lunch habits following the passage of the bill found that kids ate more fruit, threw away fewer vegetables and ate more of their now-healthier entrees, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>The American Way of Eating\u003cem>, a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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>If you are looking for proof that Americans' vegetable habits lean towards french fries and ketchup, the U.S. Department of Agriculture has it: Nearly 50 percent of vegetables and legumes available in the U.S. in 2013 were either tomatoes or potatoes. Lettuce came in third as the most available vegetable, according to \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=53769&ref=collection&embed=True&widgetId=37373\">new data\u003c/a> out this week.\u003c/p>\n\u003cp>And while the USDA's own dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, the agency's researchers \u003ca href=\"https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Availabily_Per_Capita_Data_System%2FLossAdjusted_Food_Availability%2Fservings.xls\">found\u003c/a> that only 1.7 cups per person are available.\u003c/p>\n\u003cp>\"The dietary guidelines promote variety,\" \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/jeanine-bentley.aspx\">Jeanine Bentley\u003c/a>, a social science analyst at the USDA's Economic Research Service, tells The Salt. \"But when you look at it, there isn't much variety. Mostly people consume potatoes, tomatoes and lettuce.\" (The data technically tally domestic production and imports, then subtract exports, but researchers commonly use them as a proxy for consumption.)\u003c/p>\n\u003cp>The federal dietary guidelines do not recommend relying primarily on potatoes, tomatoes and lettuce for most of our vegetable needs. They prescribe a varied mix that includes dark leafy greens, orange and yellow vegetables, and beans—along with those potatoes and tomatoes. And they want us to eat them because they help reduce the risk for heart disease, stroke and some cancers as well as help keep us at a healthy weight.\u003c/p>\n\u003cp>So the vegetables that are available don't really match what we're supposed to be eating. What about what we are actually eating?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some 87 percent of adults failed to meet the vegetable intake recommendations during 2007-2010, according to \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recent survey data\u003c/a> from the Centers for Disease Control and Prevention. The survey found a lot of variation state to state — with 5.5 percent of people in Mississippi getting enough vegetables to 13 percent in California meeting the recommendations.\u003c/p>\n\u003cp>Most people are likely to be eating tomatoes and potatoes, but as the USDA \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">has noted\u003c/a>, we often get them in the not-so-nutritious forms of french fries and pizza. About one-third of potatoes, and two-thirds of tomatoes, were bound for processing — think chips, sweetened pizza sauce and ketchup.\u003c/p>\n\u003cp>All these numbers beg some questions: Do our lopsided habits mean that Americans are merely eating what's on offer, a kind of supply-side theory of diet? Or are all those potatoes and tomatoes crowding out spinach and Brussels sprouts because they're what consumers demand?\u003c/p>\n\u003cp>\"We have a serious disconnect between agriculture and health policy in our country,\" said \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a>, a leading nutrition researcher and author at New York University. \"The USDA does not support 'specialty crops' [like vegetables] to any appreciable extent and the Department of Commerce' figures show that the relative price of fruits and vegetables has gone up much faster than that of fast food or sodas.\" So while Americans are told to eat fruits and vegetables for their health, the government has meanwhile mostly just subsidized other crops that end up in cheaper, less healthy processed food. \"Price has a lot to do with this,\" she adds.\u003c/p>\n\u003cp>Although this week's USDA report focuses on the limited variety of vegetables available to American shoppers, other agency data suggest that the country simply doesn't offer enough vegetables, period. A 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2858769\">study\u003c/a> in the American Journal of Preventive Medicine estimated that the U.S. vegetable supply would need to increase by 70 percent — almost entirely in dark leafy greens, orange vegetables and legumes — in order for Americans to meet recommended daily allowances at the time.\u003c/p>\n\u003cp>With a dietary landscape like that, it's entirely possible that Americans are choosing potatoes and tomatoes, at least for now, says \u003ca href=\"http://www.ucsusa.org/about/staff/staff/lindsey-haynes-maslow.html#.VfsnuSBVhBc\">Lindsey Haynes-Maslow\u003c/a>, a food systems and health analyst at the Union of Concerned Scientists.\u003c/p>\n\u003cp>\"What I see here with lots of potatoes, tomatoes and lettuce ... [is] that people are used to these items, and habits are hard to break,\" says Maslow, adding that relying mostly on the potatoes, tomatoes and lettuce \"doesn't cut it,\" nutrition-wise.\u003c/p>\n\u003cp>Still, she says, \"If more Americans got used to eating more fruits and vegetables they might be demanding more of it,\" she says. \"But it's really hard to demand something you've not grown up with.\"\u003c/p>\n\u003cp>That's why behavioral economists are so keen to figure out how to nudge kids to try and develop a taste for more vegetables — they're researching everything from financial incentives to arranging food differently on the lunch line. And there's some hopeful news in that department: The CDC recently \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">reported\u003c/a> that, since the passage of the Healthy, Hunger-Free Kids Act of 2010, there's been a big increase in the number of schools serving two or more vegetables and whole grain-rich foods every day.\u003c/p>\n\u003cp>Most interesting of all, that food isn't just on kids plates: It's getting eaten, too. A Rudd Center for Food Policy and Obesity \u003ca href=\"http://online.liebertpub.com/doi/full/10.1089/chi.2015.0019\">study\u003c/a> of kids' lunch habits following the passage of the bill found that kids ate more fruit, threw away fewer vegetables and ate more of their now-healthier entrees, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>The American Way of Eating\u003cem>, a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
"title": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
"headTitle": "Bay Area Bites | KQED Food",
"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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"excerpt": "There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.",
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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": "To Shed Pounds, Going Vegetarian Or Vegan May Help",
"title": "To Shed Pounds, Going Vegetarian Or Vegan May Help",
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"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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"description": "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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"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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"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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"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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"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",
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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",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"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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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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