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"content": "\u003cp>There were plenty of tasty tidbits packed into the Dietary Guidelines Advisory Committee report that came out back in February.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">reported\u003c/a>, the panel of nutrition experts that wrote the report said it was OK to eat an egg a day. The scientific evidence now shows it won't raise the amount of LDL cholesterol – the bad kind of cholesterol — in your blood or raise the risk of heart disease.\u003c/p>\n\u003cp>The panel, which advises the government on how to update the Dietary Guidelines every five years, also pushed the envelope a bit by recommending a plant-focused diet — not only because it promotes health, but because it's also \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">more environmentally sustainable\u003c/a>.\u003c/p>\n\u003cp>But as two leading nutrition researchers argue in an \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2338262\">opinion\u003c/a> piece out this week in \u003cem>JAMA\u003c/em>, the journal of the American Medical Association, there was another, even more important recommendation in the committee's report that's largely been overlooked: It's all about fat.\u003c/p>\n\u003cp>For many years, the government has put a cap on how much fat we consume – recommending that we get only 20 to 35 percent of our daily calories from this nutrient.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What the new report advised instead was to \"put the emphasis on optimizing types of dietary fat and not reducing total fat.\" The advice to limit total fat to prevent obesity was also gutted.\u003c/p>\n\u003cp>This is a subtle but powerful change, Dariush Mozaffarian and David Ludwig write: \"With these quiet statements, the DGAC report reversed nearly four decades of nutrition policy that placed priority on reducing total fat consumption throughout the population.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a> is dean of the Friedman School of Nutrition Science and Policy at Tufts University, and \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> is a professor of pediatrics and nutrition at Harvard University and the director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital. They've both authored research that has, over the years, done a lot to help shift the thinking on both macronutrients – like carbs and fat – and patterns of eating.\u003c/p>\n\u003cp>But let's back up a second. When and why did fat become such a big villain? As Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reported\u003c/a>, it started back in the 1970s, and with the first set of dietary guidelines for Americans in 1980. The message was: Decrease fat and you'll decrease saturated fat.\u003c/p>\n\u003cp>Back then, scientists were mostly concerned with saturated fat. And indeed, the latest evidence shows that saturated fats can raise levels of artery-clogging LDL cholesterol. But demonizing all fat set off the fat-free boom, and a big increase in carbohydrate and sugar intake followed, which led to Americans becoming \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">even fatter\u003c/a>.\u003c/p>\n\u003cp>And, as Mozaffarian and Ludwig point out, another problem with telling people to limit total fat is that people end up eating fewer monounsaturated and polyunsaturated fats – the kind found in nuts, vegetable oils and fish – which are really healthful.\u003c/p>\n\u003cp>Now, it seems, the government has an opportunity to set the record straight on fat. The U.S. Department of Agriculture and the Department of Health and Human Services are now reviewing the committee's report and will update the guidelines later this year.\u003c/p>\n\u003cp>\u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, professor of nutrition at Penn State and the chair of the American Heart Association's nutrition committee, says she thinks it's unlikely that lifting limits on total fat intake will be much of a sticking point. \"There is a pretty solid consensus now that it's the type of fat that's really important,\" she tells The Salt.\u003c/p>\n\u003cp>The American Heart Association still recommends \"selecting fat-free, 1 percent fat and low-fat dairy products\" on its \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp\">website\u003c/a>. But Kris-Etherton says that advice is out of date. \"They need to change that,\" she says.\u003c/p>\n\u003cp>Kris-Etherton says that in practice, the association isn't defending the low-fat position anymore. The AHA's new lifestyle guideline implies that it's best to substitute polyunsaturated fats — found in things like almonds and avocados — for saturated fats.\u003c/p>\n\u003cp>\"A lot of people still look at how much fat [is in foods], and we're now saying don't focus on that: Look at the quality of fat you're consuming,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There were plenty of tasty tidbits packed into the Dietary Guidelines Advisory Committee report that came out back in February.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">reported\u003c/a>, the panel of nutrition experts that wrote the report said it was OK to eat an egg a day. The scientific evidence now shows it won't raise the amount of LDL cholesterol – the bad kind of cholesterol — in your blood or raise the risk of heart disease.\u003c/p>\n\u003cp>The panel, which advises the government on how to update the Dietary Guidelines every five years, also pushed the envelope a bit by recommending a plant-focused diet — not only because it promotes health, but because it's also \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">more environmentally sustainable\u003c/a>.\u003c/p>\n\u003cp>But as two leading nutrition researchers argue in an \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2338262\">opinion\u003c/a> piece out this week in \u003cem>JAMA\u003c/em>, the journal of the American Medical Association, there was another, even more important recommendation in the committee's report that's largely been overlooked: It's all about fat.\u003c/p>\n\u003cp>For many years, the government has put a cap on how much fat we consume – recommending that we get only 20 to 35 percent of our daily calories from this nutrient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What the new report advised instead was to \"put the emphasis on optimizing types of dietary fat and not reducing total fat.\" The advice to limit total fat to prevent obesity was also gutted.\u003c/p>\n\u003cp>This is a subtle but powerful change, Dariush Mozaffarian and David Ludwig write: \"With these quiet statements, the DGAC report reversed nearly four decades of nutrition policy that placed priority on reducing total fat consumption throughout the population.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a> is dean of the Friedman School of Nutrition Science and Policy at Tufts University, and \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> is a professor of pediatrics and nutrition at Harvard University and the director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital. They've both authored research that has, over the years, done a lot to help shift the thinking on both macronutrients – like carbs and fat – and patterns of eating.\u003c/p>\n\u003cp>But let's back up a second. When and why did fat become such a big villain? As Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reported\u003c/a>, it started back in the 1970s, and with the first set of dietary guidelines for Americans in 1980. The message was: Decrease fat and you'll decrease saturated fat.\u003c/p>\n\u003cp>Back then, scientists were mostly concerned with saturated fat. And indeed, the latest evidence shows that saturated fats can raise levels of artery-clogging LDL cholesterol. But demonizing all fat set off the fat-free boom, and a big increase in carbohydrate and sugar intake followed, which led to Americans becoming \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">even fatter\u003c/a>.\u003c/p>\n\u003cp>And, as Mozaffarian and Ludwig point out, another problem with telling people to limit total fat is that people end up eating fewer monounsaturated and polyunsaturated fats – the kind found in nuts, vegetable oils and fish – which are really healthful.\u003c/p>\n\u003cp>Now, it seems, the government has an opportunity to set the record straight on fat. The U.S. Department of Agriculture and the Department of Health and Human Services are now reviewing the committee's report and will update the guidelines later this year.\u003c/p>\n\u003cp>\u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, professor of nutrition at Penn State and the chair of the American Heart Association's nutrition committee, says she thinks it's unlikely that lifting limits on total fat intake will be much of a sticking point. \"There is a pretty solid consensus now that it's the type of fat that's really important,\" she tells The Salt.\u003c/p>\n\u003cp>The American Heart Association still recommends \"selecting fat-free, 1 percent fat and low-fat dairy products\" on its \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp\">website\u003c/a>. But Kris-Etherton says that advice is out of date. \"They need to change that,\" she says.\u003c/p>\n\u003cp>Kris-Etherton says that in practice, the association isn't defending the low-fat position anymore. The AHA's new lifestyle guideline implies that it's best to substitute polyunsaturated fats — found in things like almonds and avocados — for saturated fats.\u003c/p>\n\u003cp>\"A lot of people still look at how much fat [is in foods], and we're now saying don't focus on that: Look at the quality of fat you're consuming,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \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": "Circadian Surprise: How Our Body Clocks Help Shape Our Waistlines",
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"content": "\u003cfigure id=\"attachment_93734\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TicToc.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TicToc.gif\" alt=\"Credit: Katherine Streeter for NPR\" width=\"800\" height=\"450\" class=\"size-full wp-image-93734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Katherine Streeter for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150310_me_circadian_surprise_how_our_body_clocks_help_shape_our_waistlines.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/15)\u003c/p>\n\u003cp>We've long known about the \u003ca href=\"https://www.hhmi.org/biointeractive/human-suprachiasmatic-nucleus\">master clock\u003c/a> in our brains that helps us maintain a 24-hour sleep-wake cycle.\u003c/p>\n\u003cp>But in recent years, scientists have made a cool discovery: We have different clocks in virtually every organ of our bodies — from our pancreas to our stomach to our fat cells.\u003c/p>\n\u003cp>\"Yes, there are clocks in all the cells of your body,\" explains \u003ca href=\"http://www.neurobiology.northwestern.edu/people/core-faculty/fred-turek.html\">Fred Turek\u003c/a>, a circadian scientist at Northwestern University. \"It was a discovery that surprised many of us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We humans are time-keeping machines. And it seems we need regular sleeping and eating schedules to keep all of our clocks in sync.\u003c/p>\n\u003cp>Studies show that if we mess with the body's natural sleep-wake cycle — say, by working an overnight shift, taking a transatlantic flight or staying up all night with a new baby or puppy — we pay the price.\u003c/p>\n\u003cp>Our blood pressure goes up, hunger hormones get thrown off and blood sugar control goes south.\u003c/p>\n\u003cp>We can all recover from an occasional all-nighter, an episode of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/15/152690836/jetlagged-by-your-social-calendar-better-check-your-waistline\">jet lag\u003c/a> or short-term disruptions.\u003c/p>\n\u003cp>But over time, if living against the clock becomes a way of life, this may set the stage for weight gain and metabolic diseases such as Type 2 diabetes.\u003c/p>\n\u003cp>\"What happens is that you get a total de-synchronization of the clocks within us,\" Turek says, \"which may be underlying the chronic diseases we face in our society today.\"\u003c/p>\n\u003cp>So consider what happens, for instance, if we eat late or in the middle of the night. The master clock — which is set by the light-dark cycle — is cueing all other clocks in the body that it's night. Time to rest.\u003c/p>\n\u003cp>\"The clock in the brain is sending signals saying: Do not eat, do not eat!\" says Turek.\u003c/p>\n\u003cp>But when we override this signal and eat anyway, the clock in the pancreas, for instance, has to start releasing insulin to deal with the meal. And, research suggests, this late-night munching may start to reset the clock in the organ. The result? Competing time cues.\u003c/p>\n\u003cp>\"The pancreas is listening to signals related to food intake. But that's out of sync with what the brain is telling it to do,\" says Turek. \"So if we're sending signals to those organs at the wrong time day — such as eating at the wrong time of day — [we're] upsetting the balance.\"\u003c/p>\n\u003cp>And there's accumulating evidence that we may be more sensitive to these timing cues than scientists ever imagined.\u003c/p>\n\u003cp>Consider, for instance, the results of a weight-loss study that we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/30/170591028/to-maximize-weight-loss-eat-early-in-the-day-not-late\">reported\u003c/a> on, which was \u003ca href=\"http://www.nature.com/articles/ijo2012229.epdf?referrer_access_token=dfwcZDpYAoJZu6Z-jfDWKNRgN0jAjWel9jnR3ZoTv0OoXMYxeUF5K1SF8LoOyYhWHpTWbYAprLsgGQpZUO-8dRgCsqvc69Y6ybR2icWqKNZrh_6mGhPVx5UkksCfOoxHL20408_DDob5XOcvWupyp7UK9qL-EM1cBouacqb4ctvAQEttrbhdfb73szArvXfotICQ2OLQHwSxoMZuG_s0AKrTt1X14w0q94UPGaCHOdB-HeTw-VJC8ISkWpFd62jb&tracking_referrer=www.npr.org\">published\u003c/a> in the \u003cem>International Journal of Obesity\u003c/em>. Researchers found that the timing of meals can influence how much weight people lose.\u003c/p>\n\u003cp>\"The finding that we had was that people who ate their main meal earlier in the day were much more successful at losing weight,\" says study author \u003ca href=\"https://sleep.med.harvard.edu/people/faculty/242/frank+a+j+l+scheer+phd\">Frank Scheer\u003c/a>, a Harvard neuroscientist who directs the \u003ca href=\"https://sleep.med.harvard.edu/research/labs/54/Medical+Chronobiology+Program+MCP+Research+on+Circadian+Rhythms+in+Health+and+Di\">Medical Chronobiology Program\u003c/a> at Brigham and Women's Hospital.\u003c/p>\n\u003cp>In fact, early eaters lost 25 percent more weight than later eaters — \"a surprisingly large difference,\" Scheer says. Another\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23512957\"> study\u003c/a> found that eating a big breakfast was more conducive to weight loss, compared with a big dinner — adding to the evidence that the timing of meals is important.\u003c/p>\n\u003cp>Beyond weight management, there's evidence that the clocks in our bodies --and the timing of our sleeping, eating and activities — play multiple roles in helping us maintain good health. And different systems in the body are programmed to do different tasks at different times.\u003c/p>\n\u003cp>For instance, doctors have long known that the time of day you take a drug can influence its potency. \"If you take a drug at one time of day, it more be more toxic than another time of day,\" Turek says. Part of this effect could be that the liver is better at detoxifying at certain times of day.\u003c/p>\n\u003cp>Turek says his hope is that, down the road, circadian science will be integrated into the practice of medicine.\u003c/p>\n\u003cp>\"We'd like to be in a position where we'd be able to monitor hundreds of different rhythms in your body and see if they're out of sync— and then try to normalize them,\" says Turek.\u003c/p>\n\u003cp>Whether — or how quickly — this may happen is hard to say. But what's clear is that the study of the biology of time is exploding.\u003c/p>\n\u003cp>\"What we're doing now in medicine is what Einstein did for physics,\" says Turek. \"He brought time to physics. We're bringing time to biology.\"\u003c/p>\n\u003cp>The irony, of course, is that this insight comes at a time when the demands of our 24/7 society means more and more of us are overriding our internal clocks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93734\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TicToc.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TicToc.gif\" alt=\"Credit: Katherine Streeter for NPR\" width=\"800\" height=\"450\" class=\"size-full wp-image-93734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Katherine Streeter for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150310_me_circadian_surprise_how_our_body_clocks_help_shape_our_waistlines.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/15)\u003c/p>\n\u003cp>We've long known about the \u003ca href=\"https://www.hhmi.org/biointeractive/human-suprachiasmatic-nucleus\">master clock\u003c/a> in our brains that helps us maintain a 24-hour sleep-wake cycle.\u003c/p>\n\u003cp>But in recent years, scientists have made a cool discovery: We have different clocks in virtually every organ of our bodies — from our pancreas to our stomach to our fat cells.\u003c/p>\n\u003cp>\"Yes, there are clocks in all the cells of your body,\" explains \u003ca href=\"http://www.neurobiology.northwestern.edu/people/core-faculty/fred-turek.html\">Fred Turek\u003c/a>, a circadian scientist at Northwestern University. \"It was a discovery that surprised many of us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We humans are time-keeping machines. And it seems we need regular sleeping and eating schedules to keep all of our clocks in sync.\u003c/p>\n\u003cp>Studies show that if we mess with the body's natural sleep-wake cycle — say, by working an overnight shift, taking a transatlantic flight or staying up all night with a new baby or puppy — we pay the price.\u003c/p>\n\u003cp>Our blood pressure goes up, hunger hormones get thrown off and blood sugar control goes south.\u003c/p>\n\u003cp>We can all recover from an occasional all-nighter, an episode of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/15/152690836/jetlagged-by-your-social-calendar-better-check-your-waistline\">jet lag\u003c/a> or short-term disruptions.\u003c/p>\n\u003cp>But over time, if living against the clock becomes a way of life, this may set the stage for weight gain and metabolic diseases such as Type 2 diabetes.\u003c/p>\n\u003cp>\"What happens is that you get a total de-synchronization of the clocks within us,\" Turek says, \"which may be underlying the chronic diseases we face in our society today.\"\u003c/p>\n\u003cp>So consider what happens, for instance, if we eat late or in the middle of the night. The master clock — which is set by the light-dark cycle — is cueing all other clocks in the body that it's night. Time to rest.\u003c/p>\n\u003cp>\"The clock in the brain is sending signals saying: Do not eat, do not eat!\" says Turek.\u003c/p>\n\u003cp>But when we override this signal and eat anyway, the clock in the pancreas, for instance, has to start releasing insulin to deal with the meal. And, research suggests, this late-night munching may start to reset the clock in the organ. The result? Competing time cues.\u003c/p>\n\u003cp>\"The pancreas is listening to signals related to food intake. But that's out of sync with what the brain is telling it to do,\" says Turek. \"So if we're sending signals to those organs at the wrong time day — such as eating at the wrong time of day — [we're] upsetting the balance.\"\u003c/p>\n\u003cp>And there's accumulating evidence that we may be more sensitive to these timing cues than scientists ever imagined.\u003c/p>\n\u003cp>Consider, for instance, the results of a weight-loss study that we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/30/170591028/to-maximize-weight-loss-eat-early-in-the-day-not-late\">reported\u003c/a> on, which was \u003ca href=\"http://www.nature.com/articles/ijo2012229.epdf?referrer_access_token=dfwcZDpYAoJZu6Z-jfDWKNRgN0jAjWel9jnR3ZoTv0OoXMYxeUF5K1SF8LoOyYhWHpTWbYAprLsgGQpZUO-8dRgCsqvc69Y6ybR2icWqKNZrh_6mGhPVx5UkksCfOoxHL20408_DDob5XOcvWupyp7UK9qL-EM1cBouacqb4ctvAQEttrbhdfb73szArvXfotICQ2OLQHwSxoMZuG_s0AKrTt1X14w0q94UPGaCHOdB-HeTw-VJC8ISkWpFd62jb&tracking_referrer=www.npr.org\">published\u003c/a> in the \u003cem>International Journal of Obesity\u003c/em>. Researchers found that the timing of meals can influence how much weight people lose.\u003c/p>\n\u003cp>\"The finding that we had was that people who ate their main meal earlier in the day were much more successful at losing weight,\" says study author \u003ca href=\"https://sleep.med.harvard.edu/people/faculty/242/frank+a+j+l+scheer+phd\">Frank Scheer\u003c/a>, a Harvard neuroscientist who directs the \u003ca href=\"https://sleep.med.harvard.edu/research/labs/54/Medical+Chronobiology+Program+MCP+Research+on+Circadian+Rhythms+in+Health+and+Di\">Medical Chronobiology Program\u003c/a> at Brigham and Women's Hospital.\u003c/p>\n\u003cp>In fact, early eaters lost 25 percent more weight than later eaters — \"a surprisingly large difference,\" Scheer says. Another\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23512957\"> study\u003c/a> found that eating a big breakfast was more conducive to weight loss, compared with a big dinner — adding to the evidence that the timing of meals is important.\u003c/p>\n\u003cp>Beyond weight management, there's evidence that the clocks in our bodies --and the timing of our sleeping, eating and activities — play multiple roles in helping us maintain good health. And different systems in the body are programmed to do different tasks at different times.\u003c/p>\n\u003cp>For instance, doctors have long known that the time of day you take a drug can influence its potency. \"If you take a drug at one time of day, it more be more toxic than another time of day,\" Turek says. Part of this effect could be that the liver is better at detoxifying at certain times of day.\u003c/p>\n\u003cp>Turek says his hope is that, down the road, circadian science will be integrated into the practice of medicine.\u003c/p>\n\u003cp>\"We'd like to be in a position where we'd be able to monitor hundreds of different rhythms in your body and see if they're out of sync— and then try to normalize them,\" says Turek.\u003c/p>\n\u003cp>Whether — or how quickly — this may happen is hard to say. But what's clear is that the study of the biology of time is exploding.\u003c/p>\n\u003cp>\"What we're doing now in medicine is what Einstein did for physics,\" says Turek. \"He brought time to physics. 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"title": "From Paleo To Plant-Based, New Report Ranks Top Diets Of 2015",
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"content": "\u003cfigure id=\"attachment_91868\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\" alt=\"The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-91868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/6/15)\u003c/p>\n\u003cp>Despite the buzz about paleo and raw food diets, a new ranking of the 35 top diets puts these two near the bottom of the list.\u003c/p>\n\u003cp>Why?\u003c/p>\n\u003cp>The \u003cem>U.S. News & World Report\u003c/em> \u003ca href=\"http://health.usnews.com/best-diet/best-overall-diets?page=4\">rankings\u003c/a> 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. For each diet, the experts evaluated short-term and long-term weight loss, ease of adherence, and how the advice stacked up against current dietary guidelines. The experts also considered health risks.\u003c/p>\n\u003cp>And when it comes to paleo, or the caveman diet, the verdict is that eating the way our hunter-gatherer ancestors did is not very realistic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One expert concluded that \"a true paleo diet might be a great option: very lean, pure meats, lots of wild plants.\" But the problem, according to the report, is that it's too difficult to follow in modern times. The experts say that in avoiding dairy, grains and other mainstays of the modern diet, paleo followers may miss out on key nutrients. And, the panel concludes, \"if you're not careful about making lean meat choices, you'll quickly ratchet up your risk for heart problems.\"\u003c/p>\n\u003cp>Then there's the raw food diet, which calls for a plant-heavy diet of unprocessed, largely uncooked foods. The experts conclude that it's effective for weight loss, but they say it's \"impossible to follow and its nutritional completeness and safety were concerns.\" They point out that while most adherents are vegan, some choose to eat raw or undercooked meat, fish, milk or eggs. And since the diet is very restrictive, they point out it's not appropriate for children, since some restrictive diets have been linked to growth problems.\u003c/p>\n\u003cp>Similarly, Atkins, which is the low-carbohydrate, high-protein and high-fat diet — think steak without the potatoes — was given a low ranking (32nd out of 34), due to poor marks for long-term weight loss, safety and heart health. Many people on Atkins go heavy on meats which can raise LDL cholesterol, the unhealthy cholesterol.\u003c/p>\n\u003cp>\u003cstrong>So, which diets come out on top?\u003c/strong>\u003c/p>\n\u003cp>For the fifth year in a row, the government researched DASH diet (an acronym for Dietary Approaches to Stop Hypertension) ranked no. 1 overall diet. It's similar to the Mediterranean diet: heavy on fruits, vegetables, low-fat dairy, whole grains, poultry, fish and nuts.\u003c/p>\n\u003cp>There may not be any Hollywood stars promoting it, but as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260560837/top-diets-of-2014-hint-its-probably-not-what-you-think\">we've reported\u003c/a>, DASH has been around for a long time. And there's solid evidence that it works, not just for weight control but also to lower high blood pressure, which is a common condition among adults in the U.S.\u003c/p>\n\u003cp>And when it comes to heart health, the top diet of 2015 is, once-again, the \u003ca href=\"ornish.com\">Ornish diet\u003c/a>, which is a plant-based diet that's low in refined carbs and fat developed by Dean Ornish. In his book \u003cem>Spectrum\u003c/em>, Ornish describes a range of healthy lifestyle choices, including exercise, yoga and meditation for stress management, as part of his overall wellness plan.\u003c/p>\n\u003cp>The \u003cem>U.S. News\u003c/em> panel calls the Ornish diet \"safe and tremendously heart healthy.\" But the rub, according to the report, is that the eating plan is not easy to stick with due to the \"severe fat restriction that the diet demands.\"\u003c/p>\n\u003cp>Dr. Dean Ornish, the diet's developer, says that he's heard this too-hard-to-follow criticism for years.\u003c/p>\n\u003cp>\"This is the most common misconception about my work,\" he told The Salt this morning.\u003c/p>\n\u003cp>Ornish has developed comprehensive programs, which include his plant-based diet principles, to help people prevent and reverse heart disease. The programs are offered through medical centers, doctor's offices and hospitals. He says heart disease patients — as well as people who are at high risk of heart disease or type-2 diabetes — who enroll do quite well in sticking with the diet.\u003c/p>\n\u003cp>\"We have data from thousands of patients [who have participated in the program], and we're finding we're getting 85 percent to 90 percent adherence after one year\" of being enrolled, Ornish told us.\u003c/p>\n\u003cp>To be clear, folks who try the Ornish diet at home are not getting the comprehensive support received by those formally enrolled in the heart disease programs, which include group exercise and meditation classes as well as group meals and nutrition lectures. So, part of the success is likely due to the encouragement and instruction the patients receive when they're enrolled.\u003c/p>\n\u003cp>Nonetheless, Ornish says, \"the idea that it's too hard to change diet is not true.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The caveman way of eating ranked near the bottom of a list of 35 diets ranked by medical and nutrition experts. The winners? The Mediterranean-like DASH and the plant-centric Ornish eating plan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91868\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\" alt=\"The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-91868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/6/15)\u003c/p>\n\u003cp>Despite the buzz about paleo and raw food diets, a new ranking of the 35 top diets puts these two near the bottom of the list.\u003c/p>\n\u003cp>Why?\u003c/p>\n\u003cp>The \u003cem>U.S. News & World Report\u003c/em> \u003ca href=\"http://health.usnews.com/best-diet/best-overall-diets?page=4\">rankings\u003c/a> 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. For each diet, the experts evaluated short-term and long-term weight loss, ease of adherence, and how the advice stacked up against current dietary guidelines. The experts also considered health risks.\u003c/p>\n\u003cp>And when it comes to paleo, or the caveman diet, the verdict is that eating the way our hunter-gatherer ancestors did is not very realistic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One expert concluded that \"a true paleo diet might be a great option: very lean, pure meats, lots of wild plants.\" But the problem, according to the report, is that it's too difficult to follow in modern times. The experts say that in avoiding dairy, grains and other mainstays of the modern diet, paleo followers may miss out on key nutrients. And, the panel concludes, \"if you're not careful about making lean meat choices, you'll quickly ratchet up your risk for heart problems.\"\u003c/p>\n\u003cp>Then there's the raw food diet, which calls for a plant-heavy diet of unprocessed, largely uncooked foods. The experts conclude that it's effective for weight loss, but they say it's \"impossible to follow and its nutritional completeness and safety were concerns.\" They point out that while most adherents are vegan, some choose to eat raw or undercooked meat, fish, milk or eggs. And since the diet is very restrictive, they point out it's not appropriate for children, since some restrictive diets have been linked to growth problems.\u003c/p>\n\u003cp>Similarly, Atkins, which is the low-carbohydrate, high-protein and high-fat diet — think steak without the potatoes — was given a low ranking (32nd out of 34), due to poor marks for long-term weight loss, safety and heart health. Many people on Atkins go heavy on meats which can raise LDL cholesterol, the unhealthy cholesterol.\u003c/p>\n\u003cp>\u003cstrong>So, which diets come out on top?\u003c/strong>\u003c/p>\n\u003cp>For the fifth year in a row, the government researched DASH diet (an acronym for Dietary Approaches to Stop Hypertension) ranked no. 1 overall diet. It's similar to the Mediterranean diet: heavy on fruits, vegetables, low-fat dairy, whole grains, poultry, fish and nuts.\u003c/p>\n\u003cp>There may not be any Hollywood stars promoting it, but as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260560837/top-diets-of-2014-hint-its-probably-not-what-you-think\">we've reported\u003c/a>, DASH has been around for a long time. And there's solid evidence that it works, not just for weight control but also to lower high blood pressure, which is a common condition among adults in the U.S.\u003c/p>\n\u003cp>And when it comes to heart health, the top diet of 2015 is, once-again, the \u003ca href=\"ornish.com\">Ornish diet\u003c/a>, which is a plant-based diet that's low in refined carbs and fat developed by Dean Ornish. In his book \u003cem>Spectrum\u003c/em>, Ornish describes a range of healthy lifestyle choices, including exercise, yoga and meditation for stress management, as part of his overall wellness plan.\u003c/p>\n\u003cp>The \u003cem>U.S. News\u003c/em> panel calls the Ornish diet \"safe and tremendously heart healthy.\" But the rub, according to the report, is that the eating plan is not easy to stick with due to the \"severe fat restriction that the diet demands.\"\u003c/p>\n\u003cp>Dr. Dean Ornish, the diet's developer, says that he's heard this too-hard-to-follow criticism for years.\u003c/p>\n\u003cp>\"This is the most common misconception about my work,\" he told The Salt this morning.\u003c/p>\n\u003cp>Ornish has developed comprehensive programs, which include his plant-based diet principles, to help people prevent and reverse heart disease. The programs are offered through medical centers, doctor's offices and hospitals. He says heart disease patients — as well as people who are at high risk of heart disease or type-2 diabetes — who enroll do quite well in sticking with the diet.\u003c/p>\n\u003cp>\"We have data from thousands of patients [who have participated in the program], and we're finding we're getting 85 percent to 90 percent adherence after one year\" of being enrolled, Ornish told us.\u003c/p>\n\u003cp>To be clear, folks who try the Ornish diet at home are not getting the comprehensive support received by those formally enrolled in the heart disease programs, which include group exercise and meditation classes as well as group meals and nutrition lectures. So, part of the success is likely due to the encouragement and instruction the patients receive when they're enrolled.\u003c/p>\n\u003cp>Nonetheless, Ornish says, \"the idea that it's too hard to change diet is not true.\" \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": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
"title": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss",
"title": "Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss",
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"content": "\u003cfigure id=\"attachment_86953\" class=\"wp-caption aligncenter\" style=\"max-width: 2418px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\" alt=\"There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\" width=\"2418\" height=\"1810\" class=\"size-full wp-image-86953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/1/14)\u003c/p>\n\u003cp>We've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">reported\u003c/a> a lot this year about how there's a major rethinking of fat happening in the U.S.\u003c/p>\n\u003cp>Turns out, eating foods with fat — everything from avocados and nuts to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">dairy fat\u003c/a> — doesn't make us fat.\u003c/p>\n\u003cp>But eating too many carbohydrates — particularly the heavily refined starches found in bagels, white pasta and crackers — does our collective waistlines no favors.\u003c/p>\n\u003cp>And a new study \u003ca href=\"http://annals.org/article.aspx?doi=10.7326/M14-0180\">published\u003c/a> in the \u003cem>Annals of Internal Medicine\u003c/em> adds to the body of evidence that cutting back on carbs, not fat, can lead to more weight loss.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researchers at Tulane University tracked two groups of dieters for one year. The participants ranged in age from their early 20s to their mid-70s, and included a mix of African-Americans and Caucasians.\u003c/p>\n\u003cp>The low-carb group, which reduced their carb consumption to about 28 percent of their daily calories, lost almost three times as much weight as the low-fat dieters who got about 40 to 45 percent of their calories from carbs.\u003c/p>\n\u003cp>The low-fat group lost about 4 pounds, whereas the low-carb group's average weight loss was almost 12 pounds. Participants in the two groups were eating about the same amount of calories.\u003c/p>\n\u003cblockquote>\u003cp>The study showed that modest reductions in carbohydrate consumption, down to about 28 to 30 percent of diet, could help tip the scales to weight loss.\u003c/p>\n\u003cul>\nThe make-up of the low-carb group's diet was:\n\u003cli>28 percent carbs\u003c/li>\n\u003cli>40 to 43 percent fat (twice as much poly and monounsaturated compared to saturated)\u003c/li>\n\u003cli>about 28 percent protein\u003c/li>\n\u003c/ul>\n\u003cul>\nThe make-up of the low-fat group's diet was:\n\u003cli>28 percent fat\u003c/li>\n\u003cli>40 to 45 percent carbs\u003c/li>\n\u003cli>28 to 32 percent protein\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, one of the study authors and an associate professor of epidemiology at Tulane, says she had anticipated some difference in weight loss between the two groups. But the size of the effect — the nearly 8-pound difference in weight loss — was surprising, she says.\u003c/p>\n\u003cp>So, what kinds of meals were the low-carb dieters eating?\u003c/p>\n\u003cp>\"Typically in the morning they were eating eggs,\" says Bazzano. Other breakfast items included small portions of high-protein, high-fiber bread, with either butter or other kinds of oily spread.\u003c/p>\n\u003cp>As for lunch and dinner, the low-carb dieters ate lots of vegetables, salads and protein, including fish, chicken and some red meat. And they had generous portions of healthy fats such as olive oils, canola and other plant-based oils.\u003c/p>\n\u003cp>Fat accounted for a sizable part of their diet: from 40 percent to 43 percent of their total daily calories, including about 12 percent from saturated fat.\u003c/p>\n\u003cp>Bazzano says with so many people still abiding by low-fat recommendations, a diet so high in fat might not sound like a good weight-loss strategy. \"It's not the general perception,\" she says.\u003c/p>\n\u003cp>But, in fact, there are a spate of studies that have have come to the same conclusion about the benefits of swapping a low-fat, high-carb strategy for a pattern of eating that emphasizes healthy fats and lower carbohydrate consumption.\u003c/p>\n\u003cp>And it's not just waistlines that respond. The low-carb, heathy fats approach has been shown to cut the risk of heart disease.\u003c/p>\n\u003cp>One big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> found that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent, compared to a low-fat diet.\u003c/p>\n\u003cp>And research \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22735432\">published\u003c/a> last year in the \u003cem>Journal of the American Medical Association\u003c/em>, which compared a low-glycemic-index diet — which minimizes refined starches — with a more traditional low-fat diet, also documented advantages.\u003c/p>\n\u003cp>\"We saw improvements in triglycerides, [good] cholesterol, and the possibility of lower chronic inflammation\" among the lower carb group, the \u003cem>JAMA\u003c/em> study author \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig,\u003c/a> of Harvard Medical School and Boston Children's Hospital, told us.\u003c/p>\n\u003cp>And here's the fascinating part: Ludwig also found that when people stopped eating so many refined carbohydrates, they burned off about 150 more calories per day, compared to those eating a higher carb, lower fat diet.\u003c/p>\n\u003cp>\"Too much refined carbohydrates — white bread, white rice, potato products — all the foods that crept into our diets as we've followed the low-fat craze has undermined our metabolism,\" says Ludwig.\u003c/p>\n\u003cp>In other words, the high-carb, low-fat pattern of eating \"caused us to become hungrier and burn off fewer calories,\" he says.\u003c/p>\n\u003cp>What's happening in the body when we follow this pattern of eating is still the subject of much research, but Ludwig says the thinking goes like this: Eating too many carbs sends a signal to the body to release a lot of insulin. That extra insulin, if it's not being utilized by the muscles for energy, gets locked up and stored in fat cells.\u003c/p>\n\u003cp>\"It's a double-whammy for weight-gain,\" Ludwig says. \"We've been told for decades, that if you don't want fat on your body, don't put fat into your body. It's a very appealing notion, But the problem is: it's wrong.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_86953\" class=\"wp-caption aligncenter\" style=\"max-width: 2418px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\" alt=\"There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\" width=\"2418\" height=\"1810\" class=\"size-full wp-image-86953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/1/14)\u003c/p>\n\u003cp>We've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">reported\u003c/a> a lot this year about how there's a major rethinking of fat happening in the U.S.\u003c/p>\n\u003cp>Turns out, eating foods with fat — everything from avocados and nuts to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">dairy fat\u003c/a> — doesn't make us fat.\u003c/p>\n\u003cp>But eating too many carbohydrates — particularly the heavily refined starches found in bagels, white pasta and crackers — does our collective waistlines no favors.\u003c/p>\n\u003cp>And a new study \u003ca href=\"http://annals.org/article.aspx?doi=10.7326/M14-0180\">published\u003c/a> in the \u003cem>Annals of Internal Medicine\u003c/em> adds to the body of evidence that cutting back on carbs, not fat, can lead to more weight loss.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researchers at Tulane University tracked two groups of dieters for one year. The participants ranged in age from their early 20s to their mid-70s, and included a mix of African-Americans and Caucasians.\u003c/p>\n\u003cp>The low-carb group, which reduced their carb consumption to about 28 percent of their daily calories, lost almost three times as much weight as the low-fat dieters who got about 40 to 45 percent of their calories from carbs.\u003c/p>\n\u003cp>The low-fat group lost about 4 pounds, whereas the low-carb group's average weight loss was almost 12 pounds. Participants in the two groups were eating about the same amount of calories.\u003c/p>\n\u003cblockquote>\u003cp>The study showed that modest reductions in carbohydrate consumption, down to about 28 to 30 percent of diet, could help tip the scales to weight loss.\u003c/p>\n\u003cul>\nThe make-up of the low-carb group's diet was:\n\u003cli>28 percent carbs\u003c/li>\n\u003cli>40 to 43 percent fat (twice as much poly and monounsaturated compared to saturated)\u003c/li>\n\u003cli>about 28 percent protein\u003c/li>\n\u003c/ul>\n\u003cul>\nThe make-up of the low-fat group's diet was:\n\u003cli>28 percent fat\u003c/li>\n\u003cli>40 to 45 percent carbs\u003c/li>\n\u003cli>28 to 32 percent protein\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, one of the study authors and an associate professor of epidemiology at Tulane, says she had anticipated some difference in weight loss between the two groups. But the size of the effect — the nearly 8-pound difference in weight loss — was surprising, she says.\u003c/p>\n\u003cp>So, what kinds of meals were the low-carb dieters eating?\u003c/p>\n\u003cp>\"Typically in the morning they were eating eggs,\" says Bazzano. Other breakfast items included small portions of high-protein, high-fiber bread, with either butter or other kinds of oily spread.\u003c/p>\n\u003cp>As for lunch and dinner, the low-carb dieters ate lots of vegetables, salads and protein, including fish, chicken and some red meat. And they had generous portions of healthy fats such as olive oils, canola and other plant-based oils.\u003c/p>\n\u003cp>Fat accounted for a sizable part of their diet: from 40 percent to 43 percent of their total daily calories, including about 12 percent from saturated fat.\u003c/p>\n\u003cp>Bazzano says with so many people still abiding by low-fat recommendations, a diet so high in fat might not sound like a good weight-loss strategy. \"It's not the general perception,\" she says.\u003c/p>\n\u003cp>But, in fact, there are a spate of studies that have have come to the same conclusion about the benefits of swapping a low-fat, high-carb strategy for a pattern of eating that emphasizes healthy fats and lower carbohydrate consumption.\u003c/p>\n\u003cp>And it's not just waistlines that respond. The low-carb, heathy fats approach has been shown to cut the risk of heart disease.\u003c/p>\n\u003cp>One big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> found that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent, compared to a low-fat diet.\u003c/p>\n\u003cp>And research \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22735432\">published\u003c/a> last year in the \u003cem>Journal of the American Medical Association\u003c/em>, which compared a low-glycemic-index diet — which minimizes refined starches — with a more traditional low-fat diet, also documented advantages.\u003c/p>\n\u003cp>\"We saw improvements in triglycerides, [good] cholesterol, and the possibility of lower chronic inflammation\" among the lower carb group, the \u003cem>JAMA\u003c/em> study author \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig,\u003c/a> of Harvard Medical School and Boston Children's Hospital, told us.\u003c/p>\n\u003cp>And here's the fascinating part: Ludwig also found that when people stopped eating so many refined carbohydrates, they burned off about 150 more calories per day, compared to those eating a higher carb, lower fat diet.\u003c/p>\n\u003cp>\"Too much refined carbohydrates — white bread, white rice, potato products — all the foods that crept into our diets as we've followed the low-fat craze has undermined our metabolism,\" says Ludwig.\u003c/p>\n\u003cp>In other words, the high-carb, low-fat pattern of eating \"caused us to become hungrier and burn off fewer calories,\" he says.\u003c/p>\n\u003cp>What's happening in the body when we follow this pattern of eating is still the subject of much research, but Ludwig says the thinking goes like this: Eating too many carbs sends a signal to the body to release a lot of insulin. That extra insulin, if it's not being utilized by the muscles for energy, gets locked up and stored in fat cells.\u003c/p>\n\u003cp>\"It's a double-whammy for weight-gain,\" Ludwig says. \"We've been told for decades, that if you don't want fat on your body, don't put fat into your body. It's a very appealing notion, But the problem is: it's wrong.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too",
"title": "Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c-1024x575.jpg\" alt=\"A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">The Salt at NPR\u003c/a> (2/5/14)\u003c/p>\n\u003cp>Ladies, if that Super Bowl Sunday \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss/\">pitch\u003c/a> from '90s heartthrob John Stamos didn't leave you craving more yogurt, here's some science that might do the trick: There's tantalizing new research suggesting that some friendly bacteria commonly found in yogurts may help women shed more weight while on a diet and keep it off.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24299712\">findings\u003c/a>, published recently in the \u003cem>British Journal of Nutrition\u003c/em>, also hint at how probiotics — live cultures of supposedly beneficial microbes — in our food might be interacting with the tiny microbes that live in our guts, which may play a role in the obesity epidemic.\u003c/p>\n\u003cp>In the study, researchers from Universite Laval in Quebec, Canada, and yogurt giant Nestle recruited 125 obese but otherwise healthy men and women for a 24-week-long study. For the first 12 weeks, all of the subjects were put on a supervised, calorie-restricted weight-loss diet. The second 12 weeks was a weight-maintenance period: Participants got a personalized diet plan but no more calorie restrictions.\u003c/p>\n\u003cp>During the entire 24-week period, half the study subjects got two pills a day containing a probiotic known as \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_rhamnosus\">\u003cem>Lactobacillus rhamnosus\u003c/em>\u003c/a>. Each pill contained roughly the same amount of this bacteria as you would get in a single serving of yogurt. The other half received placebo pills.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of the first 12 weeks, the women taking the probiotics lost an average of 9.7 pounds, versus the 5.7-pound average weight loss for women taking the placebo.\u003c/p>\n\u003cp>But here's the kicker: During the second 12 weeks, the placebo group of women maintained their weight loss, but the women who were taking probiotics kept right on losing weight, for a total average weight loss of 11.5 pounds.\u003c/p>\n\u003cp>In other words, the women in the probiotics group lost nearly twice as much weight overall on average. They also lost more fat mass. What's more, women in the probiotic group also saw a 25 percent drop in their blood levels of leptin, a hormone that seems to be a key player in regulating appetite and metabolism.\u003c/p>\n\u003cp>While the researchers only looked at one type of probiotics, they say other probiotics found in dairy products may well have a similar effect.\u003c/p>\n\u003cp>So what about the fellows, you ask? The menfolk who took the probiotics didn't seem to lose any more weight than those who took the placebo.\u003c/p>\n\u003cp>\"We don't know why the probiotics didn't have any effect on men. It may be a question of dosage, or the study period may have been too short,\" \u003ca href=\"http://www.obesitynetwork.ca/members/view.aspx?id=333&title=Angelo+Tremblay&menu&app&cat1\">Angelo Tremblay\u003c/a>, an obesity researcher at Laval who led the research, said in a statement.\u003c/p>\n\u003cp>One interesting difference among the genders occurred in the gut. The men taking probiotics didn't experience any significant changes in the makeup of the microbes living in their stomachs.\u003c/p>\n\u003cp>But it was a different story altogether in women: The probiotic treatment, the researchers note, appeared to \"substantially and significantly\" reduce the amount of bacteria in the Lachnospiraceae family in the ladies' bellies. Those beasties belong to a group of bacteria that have previously been linked with obesity — although, as the researchers note, scientists are still trying to pin down exactly what role they may play.\u003c/p>\n\u003cp>That hint that the probiotics might somehow be affecting the women's gut microbiome is intriguing. That's because in recent years, studies have shown that \u003ca href=\"http://www.npr.org/blogs/health/2013/08/28/216081342/diverse-gut-microbes-a-trim-waistline-and-health-go-together\">lean people have more species\u003c/a> and more numbers of critters living in their gut than obese people do. And in one \u003ca href=\"http://www.npr.org/2013/09/06/219669536/do-your-gut-bacteria-influence-your-metabolism\">highly publicized study\u003c/a> from last year, researchers were able to make mice lean or obese by altering their gut bacteria.\u003c/p>\n\u003cp>\"The link between the gut microbiota ... and weight maintenance is very compelling,\" \u003ca href=\"http://publish.ucc.ie/researchprofiles/D010/chill\">Colin Hill\u003c/a>, a microbiologist at University College Cork in Ireland, tells The Salt in an email.\u003c/p>\n\u003cp>But here's the thing: The bacteria that live in our gut are\u003cem> completely\u003c/em> different from the ones we consume in yogurt or probiotic supplements. In fact, Lactobacillus and other bacteria in yogurt don't even stick around for long in our bodies after we eat them. And while evidence is growing that eating probiotics may have an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">overall good effect\u003c/a> on health, researchers are still trying to puzzle out which strains might be helpful, why and how.\u003c/p>\n\u003cp>So what everybody in the probiotics world wants to know is: Can the party-hopping bugs in your Yoplait really influence the long-term inhabitants in your belly?\u003c/p>\n\u003cp>The new study has \"thrown up several interesting leads,\" says Hill, but it really doesn't answer those big questions.\u003c/p>\n\u003cp>One thing that's clear, though: No matter how those friendly bugs in our food may be working, you still have to eat the right stuff to get the weight loss effect. In other words: Keep the kale salads coming; hold the burger and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Women who took a probiotic commonly found in yogurts daily while on a diet regime lost significantly more weight and fat than their counterparts who received a placebo. The findings offer interesting hints about how probiotics might be interacting with the tiny microbes that live in our guts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c-1024x575.jpg\" alt=\"A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">The Salt at NPR\u003c/a> (2/5/14)\u003c/p>\n\u003cp>Ladies, if that Super Bowl Sunday \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss/\">pitch\u003c/a> from '90s heartthrob John Stamos didn't leave you craving more yogurt, here's some science that might do the trick: There's tantalizing new research suggesting that some friendly bacteria commonly found in yogurts may help women shed more weight while on a diet and keep it off.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24299712\">findings\u003c/a>, published recently in the \u003cem>British Journal of Nutrition\u003c/em>, also hint at how probiotics — live cultures of supposedly beneficial microbes — in our food might be interacting with the tiny microbes that live in our guts, which may play a role in the obesity epidemic.\u003c/p>\n\u003cp>In the study, researchers from Universite Laval in Quebec, Canada, and yogurt giant Nestle recruited 125 obese but otherwise healthy men and women for a 24-week-long study. For the first 12 weeks, all of the subjects were put on a supervised, calorie-restricted weight-loss diet. The second 12 weeks was a weight-maintenance period: Participants got a personalized diet plan but no more calorie restrictions.\u003c/p>\n\u003cp>During the entire 24-week period, half the study subjects got two pills a day containing a probiotic known as \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_rhamnosus\">\u003cem>Lactobacillus rhamnosus\u003c/em>\u003c/a>. Each pill contained roughly the same amount of this bacteria as you would get in a single serving of yogurt. The other half received placebo pills.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the first 12 weeks, the women taking the probiotics lost an average of 9.7 pounds, versus the 5.7-pound average weight loss for women taking the placebo.\u003c/p>\n\u003cp>But here's the kicker: During the second 12 weeks, the placebo group of women maintained their weight loss, but the women who were taking probiotics kept right on losing weight, for a total average weight loss of 11.5 pounds.\u003c/p>\n\u003cp>In other words, the women in the probiotics group lost nearly twice as much weight overall on average. They also lost more fat mass. What's more, women in the probiotic group also saw a 25 percent drop in their blood levels of leptin, a hormone that seems to be a key player in regulating appetite and metabolism.\u003c/p>\n\u003cp>While the researchers only looked at one type of probiotics, they say other probiotics found in dairy products may well have a similar effect.\u003c/p>\n\u003cp>So what about the fellows, you ask? The menfolk who took the probiotics didn't seem to lose any more weight than those who took the placebo.\u003c/p>\n\u003cp>\"We don't know why the probiotics didn't have any effect on men. It may be a question of dosage, or the study period may have been too short,\" \u003ca href=\"http://www.obesitynetwork.ca/members/view.aspx?id=333&title=Angelo+Tremblay&menu&app&cat1\">Angelo Tremblay\u003c/a>, an obesity researcher at Laval who led the research, said in a statement.\u003c/p>\n\u003cp>One interesting difference among the genders occurred in the gut. The men taking probiotics didn't experience any significant changes in the makeup of the microbes living in their stomachs.\u003c/p>\n\u003cp>But it was a different story altogether in women: The probiotic treatment, the researchers note, appeared to \"substantially and significantly\" reduce the amount of bacteria in the Lachnospiraceae family in the ladies' bellies. Those beasties belong to a group of bacteria that have previously been linked with obesity — although, as the researchers note, scientists are still trying to pin down exactly what role they may play.\u003c/p>\n\u003cp>That hint that the probiotics might somehow be affecting the women's gut microbiome is intriguing. That's because in recent years, studies have shown that \u003ca href=\"http://www.npr.org/blogs/health/2013/08/28/216081342/diverse-gut-microbes-a-trim-waistline-and-health-go-together\">lean people have more species\u003c/a> and more numbers of critters living in their gut than obese people do. And in one \u003ca href=\"http://www.npr.org/2013/09/06/219669536/do-your-gut-bacteria-influence-your-metabolism\">highly publicized study\u003c/a> from last year, researchers were able to make mice lean or obese by altering their gut bacteria.\u003c/p>\n\u003cp>\"The link between the gut microbiota ... and weight maintenance is very compelling,\" \u003ca href=\"http://publish.ucc.ie/researchprofiles/D010/chill\">Colin Hill\u003c/a>, a microbiologist at University College Cork in Ireland, tells The Salt in an email.\u003c/p>\n\u003cp>But here's the thing: The bacteria that live in our gut are\u003cem> completely\u003c/em> different from the ones we consume in yogurt or probiotic supplements. In fact, Lactobacillus and other bacteria in yogurt don't even stick around for long in our bodies after we eat them. And while evidence is growing that eating probiotics may have an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">overall good effect\u003c/a> on health, researchers are still trying to puzzle out which strains might be helpful, why and how.\u003c/p>\n\u003cp>So what everybody in the probiotics world wants to know is: Can the party-hopping bugs in your Yoplait really influence the long-term inhabitants in your belly?\u003c/p>\n\u003cp>The new study has \"thrown up several interesting leads,\" says Hill, but it really doesn't answer those big questions.\u003c/p>\n\u003cp>One thing that's clear, though: No matter how those friendly bugs in our food may be working, you still have to eat the right stuff to get the weight loss effect. In other words: Keep the kale salads coming; hold the burger and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can The Smell Of Oranges Help Dieters Resist Sweet Treats?",
"title": "Can The Smell Of Oranges Help Dieters Resist Sweet Treats?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
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"content": "\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172511813/more-antioxidants-in-your-diet-may-not-mean-better-health\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57133\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto-290x217.jpg\" alt=\"The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Antioxidants in foods are good for you, so more should be better, right?\u003c/p>\n\u003cp>Evidently not.\u003c/p>\n\u003cp>In a new study, people who ate more antioxidants overall didn't lower their risk of stroke and dementia in old age. That flies in the face of earlier research that found that the antioxidants in fruits and vegetables reduce stroke and dementia risk.\u003c/p>\n\u003cp>\"We're seeing strong and clear benefits with specific antioxidants but not overall,\" says \u003ca href=\"http://researchfaculty.brighamandwomens.org/BRIProfile.aspx?id=1898\">Elizabeth Devore\u003c/a>, an epidemiologist at Brigham and Women's Hospital who led the new study, which was \u003ca href=\"http://www.neurology.org/content/early/2013/02/20/WNL.0b013e3182840c84.abstract\">published\u003c/a> online in the journal \u003cem>Neurology\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last year, Devore found that eating lots of berries \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/ana.23594/abstract\">delayed cognitive decline\u003c/a> among women in the big, ongoing \u003ca href=\"http://www.channing.harvard.edu/nhs/\">Nurses Health Study\u003c/a>. Berries have lots of chemicals called flavonoids, which researchers think probably have protective powers much like those of better-known antioxidants like beta-carotene, vitamin C and vitamin E.\u003c/p>\n\u003cp>Before that, Devore had looked at data from a long-term study of more than 5,000 people ages 55 and older in Rotterdam, Netherlands. The people were followed for about 14 years. She found that people who ate foods with more vitamin E were less likely to suffer dementia, and people who ate foods with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20625087\">more vitamin C\u003c/a> were less likely to have a stroke.\u003c/p>\n\u003cp>But now she's looking at the same people and finds that having lots of antioxidants in the diet overall doesn't help with stroke and dementia. What gives?\u003c/p>\n\u003cp>Devore tells The Salt that she reran the numbers from the earlier Rotterdam study, just to make sure she hadn't made a mistake, and it still showed that vitamins C and E were doing good things for the brain.\u003c/p>\n\u003cp>In the new study, the people with the highest levels of antioxidant intake were getting most of those antioxidants from coffee and tea. Evidently, the Dutch drink a lot of coffee!\u003c/p>\n\u003cp>Coffee and tea are \"actually chock-full of antioxidants,\" Devore says, in the form of flavonoids.\u003c/p>\n\u003cp>And other \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">studies\u003c/a> on people in Europe have found that drinking a lot of coffee, say five cups a day, does help protect against Alzheimer's. But similar benefits didn't appear in the coffee-loving Dutch group in Devore's study, which leads her to suspect that the total level of antioxidant intake isn't the whole story. \"It's nuance,\" she says.\u003c/p>\n\u003cp>An Italian \u003ca href=\"http://jn.nutrition.org/content/141/1/118.short\">study\u003c/a> from 2011 also showed less stroke risk in people who had a high-antioxidant diet overall. But in that case, the people were getting their antioxidants from wine, fruits and vegetables, Devore says. That's very different from the diet of the Dutch study participants, who ate a lot of meat and dairy, and fewer vegetables and fruit.\u003c/p>\n\u003cp>Scientists have just started to really dig into the relationship between \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries\">flavonoids and health\u003c/a>, thanks to a big new USDA database on the still largely mysterious chemicals.\u003c/p>\n\u003cp>That should help resolve the confusion over the merits of antioxidants, Devore says. \"As we're able to move into these more nontraditional antioxidant foods, we'll be able to tease out more specific information for people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172511813/more-antioxidants-in-your-diet-may-not-mean-better-health\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57133\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto-290x217.jpg\" alt=\"The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Antioxidants in foods are good for you, so more should be better, right?\u003c/p>\n\u003cp>Evidently not.\u003c/p>\n\u003cp>In a new study, people who ate more antioxidants overall didn't lower their risk of stroke and dementia in old age. That flies in the face of earlier research that found that the antioxidants in fruits and vegetables reduce stroke and dementia risk.\u003c/p>\n\u003cp>\"We're seeing strong and clear benefits with specific antioxidants but not overall,\" says \u003ca href=\"http://researchfaculty.brighamandwomens.org/BRIProfile.aspx?id=1898\">Elizabeth Devore\u003c/a>, an epidemiologist at Brigham and Women's Hospital who led the new study, which was \u003ca href=\"http://www.neurology.org/content/early/2013/02/20/WNL.0b013e3182840c84.abstract\">published\u003c/a> online in the journal \u003cem>Neurology\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, Devore found that eating lots of berries \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/ana.23594/abstract\">delayed cognitive decline\u003c/a> among women in the big, ongoing \u003ca href=\"http://www.channing.harvard.edu/nhs/\">Nurses Health Study\u003c/a>. Berries have lots of chemicals called flavonoids, which researchers think probably have protective powers much like those of better-known antioxidants like beta-carotene, vitamin C and vitamin E.\u003c/p>\n\u003cp>Before that, Devore had looked at data from a long-term study of more than 5,000 people ages 55 and older in Rotterdam, Netherlands. The people were followed for about 14 years. She found that people who ate foods with more vitamin E were less likely to suffer dementia, and people who ate foods with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20625087\">more vitamin C\u003c/a> were less likely to have a stroke.\u003c/p>\n\u003cp>But now she's looking at the same people and finds that having lots of antioxidants in the diet overall doesn't help with stroke and dementia. What gives?\u003c/p>\n\u003cp>Devore tells The Salt that she reran the numbers from the earlier Rotterdam study, just to make sure she hadn't made a mistake, and it still showed that vitamins C and E were doing good things for the brain.\u003c/p>\n\u003cp>In the new study, the people with the highest levels of antioxidant intake were getting most of those antioxidants from coffee and tea. Evidently, the Dutch drink a lot of coffee!\u003c/p>\n\u003cp>Coffee and tea are \"actually chock-full of antioxidants,\" Devore says, in the form of flavonoids.\u003c/p>\n\u003cp>And other \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">studies\u003c/a> on people in Europe have found that drinking a lot of coffee, say five cups a day, does help protect against Alzheimer's. But similar benefits didn't appear in the coffee-loving Dutch group in Devore's study, which leads her to suspect that the total level of antioxidant intake isn't the whole story. \"It's nuance,\" she says.\u003c/p>\n\u003cp>An Italian \u003ca href=\"http://jn.nutrition.org/content/141/1/118.short\">study\u003c/a> from 2011 also showed less stroke risk in people who had a high-antioxidant diet overall. But in that case, the people were getting their antioxidants from wine, fruits and vegetables, Devore says. That's very different from the diet of the Dutch study participants, who ate a lot of meat and dairy, and fewer vegetables and fruit.\u003c/p>\n\u003cp>Scientists have just started to really dig into the relationship between \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries\">flavonoids and health\u003c/a>, thanks to a big new USDA database on the still largely mysterious chemicals.\u003c/p>\n\u003cp>That should help resolve the confusion over the merits of antioxidants, Devore says. \"As we're able to move into these more nontraditional antioxidant foods, we'll be able to tease out more specific information for people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Diet And Acne: For A Clearer Complexion, Cut The Empty Carbs",
"title": "Diet And Acne: For A Clearer Complexion, Cut The Empty Carbs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57111\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels-1024x575.jpg\" alt=\"For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>If you're prone to outbreaks of acne, you may want to try cutting back on empty carbs and sweets. Researchers are revisiting the connections between diet and pimples, and a growing body of evidence suggests that eating a diet rich in high glycemic index foods may be tied to flare-ups.\u003c/p>\n\u003cp>\"High glycemic index foods are typically processed foods, high in white flour,\" explains nutrition researcher \u003ca href=\"http://steinhardt.nyu.edu/nutrition/students/doctoralnutrition\">Jennifer Burris\u003c/a> of New York University. Examples include white bread, pasta, crackers and white rice. The glycemic index is basically a system of measuring how fast your blood sugar rises after eating a specific amount of carbohydrates, so sugary foods such as soda, juice and candy bars are all on the list, too.\u003c/p>\n\u003cp>In a paper published in the \u003ca href=\"http://www.andjrnl.org/\">Journal of the Academy of Nutrition and Dietetics\u003c/a>, Burris and her colleagues review 27 studies on nutrition and acne. Some of the more convincing evidence comes from a few recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Smith+low-glycemic-load+diet+improves+symptoms\">studies\u003c/a> of teenagers and young men (aged 15-25 years) who had acne. After the participants followed a low-glycemic-load diet, researchers documented decreases in inflammatory acne lesions. The studies were small, but the findings were significant.\u003c/p>\n\u003cp>So what explains this connection? Researchers say foods that spike blood sugar can also increase hormones. The hormones can stimulate oil production, which in turn, can trigger acne. \"It's like a domino effect,\" says Burris.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Burris and her colleagues say more research is needed to nail down cause and effect between eating high-glycemic-load foods and developing acne. So far, the studies point to a correlation. (The research also hinted that dairy products might be a trigger.)\u003c/p>\n\u003cp>Still, it's interesting that after years of dermatologists dissing the notion that diet and acne are linked, there's new thinking on this question.\u003c/p>\n\u003cp>\"It's hard to dismiss what a patient is saying,\" says \u003ca href=\"http://mdcsnyc.com/physicians/william-rietkerk\">Dr. William Rietkerk\u003c/a>, a New York-based dermatologist who is a co-author on the new paper. He says his patients often come in saying things like, \"I ate a lot of junk food this week and now my face is breaking out.\" It's a connection that \u003ca href=\"https://chriskresser.com/naturally-get-rid-of-acne-by-fixing-your-gut\">paleo-diet gurus\u003c/a> have embraced, too.\u003c/p>\n\u003cp>Rietkerk says there are lots of factors involved in acne. In addition to diet, stress is also a likely part of the equation. But he says it's important to understand more about how the foods we eat influence the risk — or severity — of acne, especially since it's a condition affecting more than 17 million Americans.\u003c/p>\n\u003cp>Theories about diet and acne have a long history. Going back to the 1800s, dermatology textbooks frequently recommended dietary restrictions as a form of treatment. And as early as 1931, researchers had discovered links between acne and carbs and impaired glucose tolerance (as some of the newer studies have documented as well).\u003c/p>\n\u003cp>And what about the old advice to steer clear of chocolate? Back in 1969, a study published in the \u003cem>Journal of the American Medical Association\u003c/em> dispelled the association between chocolate and acne. But \"this study was flawed,\" Rietkerk and Burris write in their paper.\u003c/p>\n\u003cp>Why? Well, as part of the study, participants with mild to moderate acne consumed either a milk chocolate bar or a placebo (a bar without chocolate) every day for a specific period of time. At the end of the study, the researchers determined that chocolate did not affect acne development. So, cocoa? It may be off the hook.\u003c/p>\n\u003cp>But, since the placebo bar had just as much sugar as the chocolate bar, perhaps it was the sugar that was exacerbating the acne. Or maybe the way the researchers measured the outcomes was not very precise. Burris says it's just not clear what the true connection between chocolate and acne might be. She points to the flaws in the chocolate study as an example of why it's important to take a new look at the old assumptions about diet and acne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57111\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels-1024x575.jpg\" alt=\"For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>If you're prone to outbreaks of acne, you may want to try cutting back on empty carbs and sweets. Researchers are revisiting the connections between diet and pimples, and a growing body of evidence suggests that eating a diet rich in high glycemic index foods may be tied to flare-ups.\u003c/p>\n\u003cp>\"High glycemic index foods are typically processed foods, high in white flour,\" explains nutrition researcher \u003ca href=\"http://steinhardt.nyu.edu/nutrition/students/doctoralnutrition\">Jennifer Burris\u003c/a> of New York University. Examples include white bread, pasta, crackers and white rice. The glycemic index is basically a system of measuring how fast your blood sugar rises after eating a specific amount of carbohydrates, so sugary foods such as soda, juice and candy bars are all on the list, too.\u003c/p>\n\u003cp>In a paper published in the \u003ca href=\"http://www.andjrnl.org/\">Journal of the Academy of Nutrition and Dietetics\u003c/a>, Burris and her colleagues review 27 studies on nutrition and acne. Some of the more convincing evidence comes from a few recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Smith+low-glycemic-load+diet+improves+symptoms\">studies\u003c/a> of teenagers and young men (aged 15-25 years) who had acne. After the participants followed a low-glycemic-load diet, researchers documented decreases in inflammatory acne lesions. The studies were small, but the findings were significant.\u003c/p>\n\u003cp>So what explains this connection? Researchers say foods that spike blood sugar can also increase hormones. The hormones can stimulate oil production, which in turn, can trigger acne. \"It's like a domino effect,\" says Burris.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Burris and her colleagues say more research is needed to nail down cause and effect between eating high-glycemic-load foods and developing acne. So far, the studies point to a correlation. (The research also hinted that dairy products might be a trigger.)\u003c/p>\n\u003cp>Still, it's interesting that after years of dermatologists dissing the notion that diet and acne are linked, there's new thinking on this question.\u003c/p>\n\u003cp>\"It's hard to dismiss what a patient is saying,\" says \u003ca href=\"http://mdcsnyc.com/physicians/william-rietkerk\">Dr. William Rietkerk\u003c/a>, a New York-based dermatologist who is a co-author on the new paper. He says his patients often come in saying things like, \"I ate a lot of junk food this week and now my face is breaking out.\" It's a connection that \u003ca href=\"https://chriskresser.com/naturally-get-rid-of-acne-by-fixing-your-gut\">paleo-diet gurus\u003c/a> have embraced, too.\u003c/p>\n\u003cp>Rietkerk says there are lots of factors involved in acne. In addition to diet, stress is also a likely part of the equation. But he says it's important to understand more about how the foods we eat influence the risk — or severity — of acne, especially since it's a condition affecting more than 17 million Americans.\u003c/p>\n\u003cp>Theories about diet and acne have a long history. Going back to the 1800s, dermatology textbooks frequently recommended dietary restrictions as a form of treatment. And as early as 1931, researchers had discovered links between acne and carbs and impaired glucose tolerance (as some of the newer studies have documented as well).\u003c/p>\n\u003cp>And what about the old advice to steer clear of chocolate? Back in 1969, a study published in the \u003cem>Journal of the American Medical Association\u003c/em> dispelled the association between chocolate and acne. But \"this study was flawed,\" Rietkerk and Burris write in their paper.\u003c/p>\n\u003cp>Why? Well, as part of the study, participants with mild to moderate acne consumed either a milk chocolate bar or a placebo (a bar without chocolate) every day for a specific period of time. At the end of the study, the researchers determined that chocolate did not affect acne development. So, cocoa? It may be off the hook.\u003c/p>\n\u003cp>But, since the placebo bar had just as much sugar as the chocolate bar, perhaps it was the sugar that was exacerbating the acne. Or maybe the way the researchers measured the outcomes was not very precise. Burris says it's just not clear what the true connection between chocolate and acne might be. She points to the flaws in the chocolate study as an example of why it's important to take a new look at the old assumptions about diet and acne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/hungrygirlcover1.jpg\" alt=\"Hungry Girl bookcover\" align=\"left\">Several weeks ago, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> gave me a cookbook entitled \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0312377428/kqedorg-20\">Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World\u003c/a>, because she knew it would drive me crazy.\u003c/p>\n\u003cp>How well she knows me.\u003c/p>\n\u003cp>I browsed through the pink-tinged pages looking at the recipes, fighting my way through the over-enthusiastic use of exclamation marks and cute-and-confusing titles like “pizzalicious chop chop” (page 44) and “amazing ate-layer dip” (page 158). Intending to be “sassy” and “fun”, the writing comes across as though it were the product of a calorie-obsessed teen-aged girl rather than an adult woman.\u003c/p>\n\u003cp>The author, Lisa Lillien, is “a self-appointed ‘foodoligist’ (sic)” and founder of the website \u003ca href=\"http://www.hungry-girl.com/\">HungryGirl.com\u003c/a> – a popular website with more than 100,000 subscribers. According to her website, she rightly states that she is neither a dietitian nor a food professional, but “an average female, struggling with the same food issues most females struggle with every day.” Losing and gaining the same 10-15 pounds several times over, and trying “every diet under the sun,” she has a self-admitted food obsession– counting calories and finding low-fat, low-carbohydrate substitutes for a wide variety of foods.\u003c/p>\n\u003cp>The book, which is a natural extension of her popular website, is sadly rife with rather unnatural foods. For example, her “2-good twice-baked potato” (page 124, from”Manly Meals” Chapter 6) calls for fat-free American cheese and fat-free liquid non-dairy creamer. Is substituting the fats found in natural dairy products with things like corn syrup solids and Polysorbate 60 (both found in non-dairy creamer) such an excellent idea, however many calories might be saved? Polysorbate 60, as I have learned from a rather \u003ca href=\"http://www.wired.com/wired/archive/15.05/st_coolwhip.html\">amusing article posted at Wired magazine\u003c/a>, is:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> …made by polymerizing ethylene oxide (a precursor to antifreeze) with a sugar alcohol derivative. The result can be a detergent, an emulsifier, or, in the case of polysorbate 60, a major ingredient in some sexual lubricants.\u003c/p>\n\u003cp>Perhaps the dish should be re-christened “2-good twice-lubed potato.” (And hint to the recipe testers– you might want to sprinkle the potato with paprika and parsley after removing it from the oven.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/hfblgirl1.jpg\" alt=\"Hungry Girl Manly Meals\">\u003c/p>\n\u003cp>In Chapter 12, or, “Happy Hour”, Lillien states up front that it’s no secret that alcohol has “lots of calories”, and guides her readers towards lower-calorie choices if one must drink, but her drink recipes fumble. The “kickin’ cranberry cosmo“ (page 249), for example:\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces Diet Ocean Spray Cranberry Spray Juice drink\u003cbr>\n1 1⁄2 ounces of vodka\u003cbr>\n1 teaspoon lime juice\u003cbr>\n5 to 8 ice cubes\u003c/p>\n\u003cp>Optional: splash of diet lemon-lime soda, lime wedge (for garnish)\u003c/p>\n\u003cp>By omitting the Cointreau or triple sec for the sake of approximately 20 calories, Lillien has turned the Cosmopolitan into a Cape Cod. I should think any author as attached to the color pink as Miss Lillien is would know the difference.\u003c/p>\n\u003cp>And dessert? How about the “ginormous creamy frozen caramel crunchcake” (page 227)? Cover the top half of one caramel-flavored rice cake with Cool Whip Free. Gently place another rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy. There’s that Polysorbate 60 again. And high-fructose corn syrup? Yup. A diet high in fructose makes lab rats fatter than those placed on other diets. \u003ca href=\"http://www.wired.com/wired/archive/15.05/st_coolwhip.html\">Read that Wired article again\u003c/a> – it’s all about Cool Whip. Oh, it’s also been pointed out that the Sorbitan Monostearate, which is also found in this fat-free topping is sometimes used as hemorrhoid cream.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/ricecreamsandie1.jpg\" alt=\"Rice Cream Sandie\">\u003c/p>\n\u003cp>Super fab!\u003c/p>\n\u003cp>This book isn’t all bad. In fact, it contains some excellent, sensible advice for those of us out there battling with our own weight issues. For example, Lillien suggests ways of staying active at work, how to avoid mindless snacking, and is vigilant about listing the per-serving calories, fat, sodium, fiber, carbs, sugars, and proteins in all of her recipes.\u003c/p>\n\u003cp>And not all of the recipes are creepy, just most of the names. For example, the “v10 soup” is completely devoid of atomic-age substitutes and comes with a warning that it is “jam-packed with an INSANE amount of veggies!!!”\u003c/p>\n\u003cp>Perhaps I’ve got it all wrong. Maybe living as I do in the heart of the Bay Area has spoiled me to the point of not recognizing what the “real world” might be, in terms of day-to-day eating. I’m not an on-the-go girl trying to fit into cute, size 2 pants. Nope, I’m a nearly-40 year-old man. But, as a gay man, the tyranny of body consciousness and fitness is not unknown to me.\u003c/p>\n\u003cp>In a country which is growing fatter by the year, it’s a shame that the author, who has such a large following, should choose to lead her readers down the path of empty calories and diet tricks. In an effort to help people avoid the “real world” dangers of fast food and junk food, Miss Lillien merely offers pale substitutes of the originals. In obsessing over calorie and fat content, she offers little in the way of whole foods–relying heavily upon heavily processed, store-bought items instead– many of which are thought to contribute to weight-gain in the first place, like high-fructose corn syrup.\u003c/p>\n\u003cp>Is Hungry Girl’s cookbook “guilt-free” as advertised? Hardly. This book, however well-intentioned, offers little in the way of substance. If anything, it’s guilty of promoting the same unhealthy food obsessions that drove Miss Lillien to create her popular website in the first place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I’ve got a big bowl of Fiber One® drowning in some delicious non-dairy creamer to consume.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/hungrygirlcover1.jpg\" alt=\"Hungry Girl bookcover\" align=\"left\">Several weeks ago, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> gave me a cookbook entitled \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0312377428/kqedorg-20\">Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World\u003c/a>, because she knew it would drive me crazy.\u003c/p>\n\u003cp>How well she knows me.\u003c/p>\n\u003cp>I browsed through the pink-tinged pages looking at the recipes, fighting my way through the over-enthusiastic use of exclamation marks and cute-and-confusing titles like “pizzalicious chop chop” (page 44) and “amazing ate-layer dip” (page 158). Intending to be “sassy” and “fun”, the writing comes across as though it were the product of a calorie-obsessed teen-aged girl rather than an adult woman.\u003c/p>\n\u003cp>The author, Lisa Lillien, is “a self-appointed ‘foodoligist’ (sic)” and founder of the website \u003ca href=\"http://www.hungry-girl.com/\">HungryGirl.com\u003c/a> – a popular website with more than 100,000 subscribers. According to her website, she rightly states that she is neither a dietitian nor a food professional, but “an average female, struggling with the same food issues most females struggle with every day.” Losing and gaining the same 10-15 pounds several times over, and trying “every diet under the sun,” she has a self-admitted food obsession– counting calories and finding low-fat, low-carbohydrate substitutes for a wide variety of foods.\u003c/p>\n\u003cp>The book, which is a natural extension of her popular website, is sadly rife with rather unnatural foods. For example, her “2-good twice-baked potato” (page 124, from”Manly Meals” Chapter 6) calls for fat-free American cheese and fat-free liquid non-dairy creamer. Is substituting the fats found in natural dairy products with things like corn syrup solids and Polysorbate 60 (both found in non-dairy creamer) such an excellent idea, however many calories might be saved? Polysorbate 60, as I have learned from a rather \u003ca href=\"http://www.wired.com/wired/archive/15.05/st_coolwhip.html\">amusing article posted at Wired magazine\u003c/a>, is:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> …made by polymerizing ethylene oxide (a precursor to antifreeze) with a sugar alcohol derivative. The result can be a detergent, an emulsifier, or, in the case of polysorbate 60, a major ingredient in some sexual lubricants.\u003c/p>\n\u003cp>Perhaps the dish should be re-christened “2-good twice-lubed potato.” (And hint to the recipe testers– you might want to sprinkle the potato with paprika and parsley after removing it from the oven.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/hfblgirl1.jpg\" alt=\"Hungry Girl Manly Meals\">\u003c/p>\n\u003cp>In Chapter 12, or, “Happy Hour”, Lillien states up front that it’s no secret that alcohol has “lots of calories”, and guides her readers towards lower-calorie choices if one must drink, but her drink recipes fumble. The “kickin’ cranberry cosmo“ (page 249), for example:\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces Diet Ocean Spray Cranberry Spray Juice drink\u003cbr>\n1 1⁄2 ounces of vodka\u003cbr>\n1 teaspoon lime juice\u003cbr>\n5 to 8 ice cubes\u003c/p>\n\u003cp>Optional: splash of diet lemon-lime soda, lime wedge (for garnish)\u003c/p>\n\u003cp>By omitting the Cointreau or triple sec for the sake of approximately 20 calories, Lillien has turned the Cosmopolitan into a Cape Cod. I should think any author as attached to the color pink as Miss Lillien is would know the difference.\u003c/p>\n\u003cp>And dessert? How about the “ginormous creamy frozen caramel crunchcake” (page 227)? Cover the top half of one caramel-flavored rice cake with Cool Whip Free. Gently place another rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy. There’s that Polysorbate 60 again. And high-fructose corn syrup? Yup. A diet high in fructose makes lab rats fatter than those placed on other diets. \u003ca href=\"http://www.wired.com/wired/archive/15.05/st_coolwhip.html\">Read that Wired article again\u003c/a> – it’s all about Cool Whip. Oh, it’s also been pointed out that the Sorbitan Monostearate, which is also found in this fat-free topping is sometimes used as hemorrhoid cream.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/ricecreamsandie1.jpg\" alt=\"Rice Cream Sandie\">\u003c/p>\n\u003cp>Super fab!\u003c/p>\n\u003cp>This book isn’t all bad. In fact, it contains some excellent, sensible advice for those of us out there battling with our own weight issues. For example, Lillien suggests ways of staying active at work, how to avoid mindless snacking, and is vigilant about listing the per-serving calories, fat, sodium, fiber, carbs, sugars, and proteins in all of her recipes.\u003c/p>\n\u003cp>And not all of the recipes are creepy, just most of the names. For example, the “v10 soup” is completely devoid of atomic-age substitutes and comes with a warning that it is “jam-packed with an INSANE amount of veggies!!!”\u003c/p>\n\u003cp>Perhaps I’ve got it all wrong. Maybe living as I do in the heart of the Bay Area has spoiled me to the point of not recognizing what the “real world” might be, in terms of day-to-day eating. I’m not an on-the-go girl trying to fit into cute, size 2 pants. Nope, I’m a nearly-40 year-old man. But, as a gay man, the tyranny of body consciousness and fitness is not unknown to me.\u003c/p>\n\u003cp>In a country which is growing fatter by the year, it’s a shame that the author, who has such a large following, should choose to lead her readers down the path of empty calories and diet tricks. In an effort to help people avoid the “real world” dangers of fast food and junk food, Miss Lillien merely offers pale substitutes of the originals. In obsessing over calorie and fat content, she offers little in the way of whole foods–relying heavily upon heavily processed, store-bought items instead– many of which are thought to contribute to weight-gain in the first place, like high-fructose corn syrup.\u003c/p>\n\u003cp>Is Hungry Girl’s cookbook “guilt-free” as advertised? Hardly. This book, however well-intentioned, offers little in the way of substance. If anything, it’s guilty of promoting the same unhealthy food obsessions that drove Miss Lillien to create her popular website in the first place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I’ve got a big bowl of Fiber One® drowning in some delicious non-dairy creamer to consume.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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