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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv>\n\tSeven Bay Area students are in Phoenix this week for the world’s largest high school science competition.\u003c/div>\n\u003cdiv>\n\t \u003c/div>\n\u003cdiv>\n\tOne sophomore from Walnut Creek was inspired by his grandfather’s Type 1 diabetes. \u003c/div>\n\u003cdiv>\n\t \u003c/div>\n\u003cdiv>\n\tSixteen-year-old Rohan Savoor said he has always been interested in science, but this is the first time he’s been \u003ca href=\"http://www.kqed.org/news/story/2013/05/13/120681/teens_science_fair_project_new_diabetes_treatment?category=science\" target=\"_blank\" rel=\"noopener\">…\u003c/a> \n\u003cp>Source: \u003ca href=\"http://www.kqed.org/news/story/2013/05/13/120681/teens_science_fair_project_new_diabetes_treatment?category=science\" target=\"_blank\" title=\"Teen's Science Fair Project: New Diabetes Treatment?\" rel=\"noopener\">KQED Radio News – Science\u003c/a>\u003c/p>\n\u003c/div>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Valley Fever Cases Soar in West, Yet 'Off The Radar' of East Coast Policymakers",
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"content": "\u003cp>By \u003ca href=\"http://kvpr.org/people/rebecca-plevin\" target=\"_blank\">Rebecca Plevin\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/05/13/181880987/cases-of-mysterious-valley-fever-rise-in-american-southwest\" target=\"_blank\">NPR\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_12696\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003cimg class=\"size-full wp-image-12696\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/Emily-.jpg\" alt=\"(Daniel Casarez/Vida en el Valle/Reporting on Health Collaborative)\" width=\"462\" height=\"346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2013/05/Emily-.jpg 462w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Emily--400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Emily--320x240.jpg 320w\" sizes=\"(max-width: 462px) 100vw, 462px\">\u003cfigcaption class=\"wp-caption-text\">(Daniel Casarez/Vida en el Valle/Reporting on Health Collaborative)\u003c/figcaption>\u003c/figure>\n\u003cp>When she was just 6, Emily Gorospe became very tired and sick. The spunky girl, now 8, developed a fever that wouldn't go away, and red blotches appeared across her body.\u003c/p>\n\u003cp>\"She's got so much energy usually,\" says Emily's mother, Valerie Gorospe. \"Just walking from one part of the house ... she was drained.\" The little girl was also very pale. \"She just didn't look like herself,\" Valerie recalls.\u003c/p>\n\u003cp>Emily, who lives in the Central Valley town of Delano, was eventually diagnosed with \u003ca href=\"http://www.cdc.gov/fungal/coccidioidomycosis/\">valley fever\u003c/a>, also known as coccidioidomycosis. She's one of an estimated 150,000 people nationwide who get the fungal disease every year. There is no cure and no vaccine.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Valley fever has afflicted about four times more people than West Nile virus, with thousands more going undiagnosed.\u003c/aside>\n\u003cp>Valley fever is well known in the Central Valley and other areas of California and Arizona. Tiny fungal spores live in the soil throughout much of this arid region. When the spores are disturbed, they can be inhaled into the lungs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.childrenscentralcal.org/OurDoctors/Pages/jmccarty.aspx\">James McCarty\u003c/a>, the medical director of infectious diseases at Children's Hospital Central California, says most people feel nothing, or experience symptoms similar to the flu. Common symptoms include fever, night sweats, weight loss, chest pain, cough and sometimes skin rashes.\u003c/p>\n\u003cp>Valley fever can be a very serious disease for some people, McCarty says. It can spread from the lungs to other parts of the body, like the central nervous system, bones or skin. It can be life-altering or even fatal.\u003c!--more-->\u003c/p>\n\u003cp>\"About five out of 100 patients will develop pneumonia,\" McCarty said. \"Then in about one out of 100 patients, valley fever will spread outside of the lungs and go to other parts of the body.\"\u003c/p>\n\u003cp>\u003cstrong>Valley fever cases up nearly 900 percent\u003c/strong>\u003c/p>\n\u003cp>In recent years, valley fever numbers have soared so high that some health officials are calling it an epidemic. The disease has become \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=179895982\">a huge problem\u003c/a> in California's prisons. The state is being ordered to move inmates at high-risk of contracting the illness from two prisons where the fungus is rampant.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention says the total number of valley fever cases nationwide \u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/03/29/valley-fever-cases-skyrocketing-says-cdc/\" target=\"_blank\">rose by nearly 900 percent\u003c/a> from 1998 to 2011. Researchers don't have a good explanation for the dramatic increase. Even when accounting for growing populations throughout the Southwest, the numbers are still staggering.\u003cem>\u003c/em>\u003c/p>\n\u003cp>\"What's really interesting ... is that the number of cases — the incidence of these cases — increased steadily throughout this time period, and really accelerated over the last few years,\" says Benjamin Park, a medical officer at the CDC.\u003c/p>\n\u003cp>Relatively little is known about valley fever. No one knows how much exposure to the fungus it takes to contract the illness, or why some people die and others never know they have spores in their lungs. It's also unclear why the illness seems to strike African-Americans and Filipinos harder than the rest of the population.\u003c/p>\n\u003cp>Researchers do know this: People who work outside — like workers in construction and on farms — are at higher risk.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pacificcoastvineyards.com/about-us/\">Todd Schaefer\u003c/a>, a winemaker in Paso Robles, was running a bulldozer in his vineyard about 10 years ago. A few days later, he became very sick.\u003c/p>\n\u003cp>Doctors said he had an ordinary form of pneumonia, and recommended that he go home and eat chicken soup. It took them a month to realize he had valley fever, and to start him on anti-fungal medication. By that time, the fungal infection had spread to his central nervous system.\u003c/p>\n\u003cp>\"I think if they had caught it early, it would not have been allowed to disseminate through my body and set up shop in my brain and spinal cord,\" Schaefer says. \"That's the killer right there.\"\u003c/p>\n\u003cp>Schaefer is 48; he'll take anti-fungal medication for the rest of his life. The medication has horrible side effects. One of the worst ones, for a winemaker, is that Schaefer can't drink his own wine while on the drugs.\u003c/p>\n\u003cp>The drugs are keeping him alive, he says, but not necessarily healthy. The disease saps his energy and prevents him from working more than four or five hours a day.\u003c/p>\n\u003cp>\"It's an anti-fungal poison,\" he says. \"It doesn't kill it. It just keeps it down to a low roar.\"\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>McCarty says if the disease is caught early, physicians have a better chance of keeping it at bay.\u003c/p>\n\u003cp>\"We do see patients in whom there's been a delay in diagnosis, and we believe this leads to more complicated and difficult-to-treat disease,\" McCarty says.\u003c/p>\n\u003cp>Researchers say most cases are misdiagnosed or missed entirely. That's in part because of a lack of training and attention in the medical community, and because the symptoms are so varied.\u003c/p>\n\u003cp>\u003cstrong>East-coast bias among researchers, policymakers an issue\u003c/strong>\u003c/p>\n\u003cp>Part of the problem is a lack of research and attention from policymakers.\u003c/p>\n\u003cp>\"Diseases that receive a lot of national attention tend to be diseases that occur in the East, and where they read about it in the [newspapers],\" says Dr. \u003ca href=\"http://www.epibiostat.ucsf.edu/epidem/personnel/grutherford2.html\">George Rutherford\u003c/a> of the University of California, San Francisco.\u003c/p>\n\u003cp>But \"diseases that don't exist in that belt really fall off the radar screen,\" he says, \"and, unfortunately, valley fever is one of those diseases.\"\u003c/p>\n\u003cp>Diseases that don't have a high profile also struggle for funding. Consider this: In the past 12 years, the National Institutes of Health has granted valley fever just 4 percent of the research funding it has directed toward \u003ca href=\"http://www.npr.org/blogs/health/2012/08/02/157832358/west-nile-virus-makes-a-comeback-this-summer\">West Nile virus\u003c/a>. But valley fever has afflicted about four times more people than West Nile, with thousands more going undiagnosed. Valley fever has killed many more people, too.\u003c/p>\n\u003cp>Since he contracted valley fever 10 years ago, Schaefer, the Paso Robles winemaker, has continued making award-winning pinot noirs. But even as his boutique winery prospers, his health is faltering. He's losing his memory, and the doctor expects he will suffer strokes and seizures in the future.\u003c/p>\n\u003cp>\"This disease is ... not a fairytale,\" he says. \"It's an absolute nightmare.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As the search for better treatments and, eventually, a vaccine continues, people throughout the Southwest United States will suffer from valley fever.\u003c/p>\n\n",
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"excerpt": "When she was just 6, Emily Gorospe became very tired and sick. The spunky girl, now 8, developed a fever that wouldn't go away, and red blotches appeared across her body.\r\n\r\n\"She's got so much energy usually,\" says Emily's mother, Valerie Gorospe. \"Just walking from one part of the house ... she was drained.\" The little girl was also very pale. \"She just didn't look like herself,\" Valerie recalls.\r\n\r\nEmily, who lives in Delano, in California's Central Valley, was eventually diagnosed withvalley fever, also known as coccidioidomycosis. She's one of an estimated 150,000 people nationwide who get the fungal disease every year. There is no cure and no vaccine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://kvpr.org/people/rebecca-plevin\" target=\"_blank\">Rebecca Plevin\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/05/13/181880987/cases-of-mysterious-valley-fever-rise-in-american-southwest\" target=\"_blank\">NPR\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_12696\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003cimg class=\"size-full wp-image-12696\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/Emily-.jpg\" alt=\"(Daniel Casarez/Vida en el Valle/Reporting on Health Collaborative)\" width=\"462\" height=\"346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2013/05/Emily-.jpg 462w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Emily--400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Emily--320x240.jpg 320w\" sizes=\"(max-width: 462px) 100vw, 462px\">\u003cfigcaption class=\"wp-caption-text\">(Daniel Casarez/Vida en el Valle/Reporting on Health Collaborative)\u003c/figcaption>\u003c/figure>\n\u003cp>When she was just 6, Emily Gorospe became very tired and sick. The spunky girl, now 8, developed a fever that wouldn't go away, and red blotches appeared across her body.\u003c/p>\n\u003cp>\"She's got so much energy usually,\" says Emily's mother, Valerie Gorospe. \"Just walking from one part of the house ... she was drained.\" The little girl was also very pale. \"She just didn't look like herself,\" Valerie recalls.\u003c/p>\n\u003cp>Emily, who lives in the Central Valley town of Delano, was eventually diagnosed with \u003ca href=\"http://www.cdc.gov/fungal/coccidioidomycosis/\">valley fever\u003c/a>, also known as coccidioidomycosis. She's one of an estimated 150,000 people nationwide who get the fungal disease every year. There is no cure and no vaccine.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Valley fever has afflicted about four times more people than West Nile virus, with thousands more going undiagnosed.\u003c/aside>\n\u003cp>Valley fever is well known in the Central Valley and other areas of California and Arizona. Tiny fungal spores live in the soil throughout much of this arid region. When the spores are disturbed, they can be inhaled into the lungs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.childrenscentralcal.org/OurDoctors/Pages/jmccarty.aspx\">James McCarty\u003c/a>, the medical director of infectious diseases at Children's Hospital Central California, says most people feel nothing, or experience symptoms similar to the flu. Common symptoms include fever, night sweats, weight loss, chest pain, cough and sometimes skin rashes.\u003c/p>\n\u003cp>Valley fever can be a very serious disease for some people, McCarty says. It can spread from the lungs to other parts of the body, like the central nervous system, bones or skin. It can be life-altering or even fatal.\u003c!--more-->\u003c/p>\n\u003cp>\"About five out of 100 patients will develop pneumonia,\" McCarty said. \"Then in about one out of 100 patients, valley fever will spread outside of the lungs and go to other parts of the body.\"\u003c/p>\n\u003cp>\u003cstrong>Valley fever cases up nearly 900 percent\u003c/strong>\u003c/p>\n\u003cp>In recent years, valley fever numbers have soared so high that some health officials are calling it an epidemic. The disease has become \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=179895982\">a huge problem\u003c/a> in California's prisons. The state is being ordered to move inmates at high-risk of contracting the illness from two prisons where the fungus is rampant.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention says the total number of valley fever cases nationwide \u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/03/29/valley-fever-cases-skyrocketing-says-cdc/\" target=\"_blank\">rose by nearly 900 percent\u003c/a> from 1998 to 2011. Researchers don't have a good explanation for the dramatic increase. Even when accounting for growing populations throughout the Southwest, the numbers are still staggering.\u003cem>\u003c/em>\u003c/p>\n\u003cp>\"What's really interesting ... is that the number of cases — the incidence of these cases — increased steadily throughout this time period, and really accelerated over the last few years,\" says Benjamin Park, a medical officer at the CDC.\u003c/p>\n\u003cp>Relatively little is known about valley fever. No one knows how much exposure to the fungus it takes to contract the illness, or why some people die and others never know they have spores in their lungs. It's also unclear why the illness seems to strike African-Americans and Filipinos harder than the rest of the population.\u003c/p>\n\u003cp>Researchers do know this: People who work outside — like workers in construction and on farms — are at higher risk.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pacificcoastvineyards.com/about-us/\">Todd Schaefer\u003c/a>, a winemaker in Paso Robles, was running a bulldozer in his vineyard about 10 years ago. A few days later, he became very sick.\u003c/p>\n\u003cp>Doctors said he had an ordinary form of pneumonia, and recommended that he go home and eat chicken soup. It took them a month to realize he had valley fever, and to start him on anti-fungal medication. By that time, the fungal infection had spread to his central nervous system.\u003c/p>\n\u003cp>\"I think if they had caught it early, it would not have been allowed to disseminate through my body and set up shop in my brain and spinal cord,\" Schaefer says. \"That's the killer right there.\"\u003c/p>\n\u003cp>Schaefer is 48; he'll take anti-fungal medication for the rest of his life. The medication has horrible side effects. One of the worst ones, for a winemaker, is that Schaefer can't drink his own wine while on the drugs.\u003c/p>\n\u003cp>The drugs are keeping him alive, he says, but not necessarily healthy. The disease saps his energy and prevents him from working more than four or five hours a day.\u003c/p>\n\u003cp>\"It's an anti-fungal poison,\" he says. \"It doesn't kill it. It just keeps it down to a low roar.\"\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>McCarty says if the disease is caught early, physicians have a better chance of keeping it at bay.\u003c/p>\n\u003cp>\"We do see patients in whom there's been a delay in diagnosis, and we believe this leads to more complicated and difficult-to-treat disease,\" McCarty says.\u003c/p>\n\u003cp>Researchers say most cases are misdiagnosed or missed entirely. That's in part because of a lack of training and attention in the medical community, and because the symptoms are so varied.\u003c/p>\n\u003cp>\u003cstrong>East-coast bias among researchers, policymakers an issue\u003c/strong>\u003c/p>\n\u003cp>Part of the problem is a lack of research and attention from policymakers.\u003c/p>\n\u003cp>\"Diseases that receive a lot of national attention tend to be diseases that occur in the East, and where they read about it in the [newspapers],\" says Dr. \u003ca href=\"http://www.epibiostat.ucsf.edu/epidem/personnel/grutherford2.html\">George Rutherford\u003c/a> of the University of California, San Francisco.\u003c/p>\n\u003cp>But \"diseases that don't exist in that belt really fall off the radar screen,\" he says, \"and, unfortunately, valley fever is one of those diseases.\"\u003c/p>\n\u003cp>Diseases that don't have a high profile also struggle for funding. Consider this: In the past 12 years, the National Institutes of Health has granted valley fever just 4 percent of the research funding it has directed toward \u003ca href=\"http://www.npr.org/blogs/health/2012/08/02/157832358/west-nile-virus-makes-a-comeback-this-summer\">West Nile virus\u003c/a>. But valley fever has afflicted about four times more people than West Nile, with thousands more going undiagnosed. Valley fever has killed many more people, too.\u003c/p>\n\u003cp>Since he contracted valley fever 10 years ago, Schaefer, the Paso Robles winemaker, has continued making award-winning pinot noirs. But even as his boutique winery prospers, his health is faltering. He's losing his memory, and the doctor expects he will suffer strokes and seizures in the future.\u003c/p>\n\u003cp>\"This disease is ... not a fairytale,\" he says. \"It's an absolute nightmare.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mark Bittman Talks Up Part-Time Veganism (and Delivers 3 Easy Recipes)",
"title": "Mark Bittman Talks Up Part-Time Veganism (and Delivers 3 Easy Recipes)",
"headTitle": "State of Health | KQED News",
"content": "\u003cfigure id=\"attachment_12663\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/10/mark-bittman-talks-up-part-time-veganism-and-delivers-3-easy-recipes/assortment-of-fresh-vegetables-and-fruit/\" rel=\"attachment wp-att-12663\">\u003cimg class=\"size-medium wp-image-12663\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/Bittman-Vegan-Before-6-300x200.jpg\" alt=\"(Getty Images)\" width=\"300\" height=\"200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>It all started with a prescription from his doctor, but not for a drug.\u003c/p>\n\u003cp>\"You should probably become a vegan,\" New York Times food writer Mark Bittman says his doctor told him. That was six years ago. Then 57, Bittman says he was 40 pounds overweight, and his cholesterol and blood sugar which had always been normal, had moved into the \"danger zone.\"\u003c/p>\n\u003cp>Bittman had built his career around food, and being a vegan didn't appeal to him, as he recounted this week on\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\" target=\"_blank\"> KQED's Forum\u003c/a>. \"I wanted ... something do-able, something I could stick with,\" he said.\u003c/p>\n\u003cp>He hatched the idea of being vegan until dinner -- \"you're only postponing gratitude\" until then.\u003c/p>\n\u003cp>It seems to have worked. Today, he's 35 pounds lighter and he says his blood sugar and cholesterol are back in the normal range.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now he has recounted his experience in a new book, \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\" target=\"_blank\">VB6: Eat Vegan Before 6:00 to Restore Your Health and Lose Weight ... for Good.\u003c/a>\"\u003c!--more-->\u003c/p>\n\u003cp>His approach shatters the idea of a diet as being something you go on and then at some point go off. \"It's not a diet of 'lose 21 pounds in 21 days,'\" he says. \"It's a plan for how you're going to eat, not for a month, but from now on.\"\u003c/p>\n\u003cp>Specifically, Bittman eats very few animal products before 6pm -- one allowance he makes is for cream in his coffee. He also avoids highly processed foods such as white rice, white pasta, all junk food and alcohol. For breakfast, often it's oatmeal, fot lunch, rice and beans, or a salad, or both. He snacks on nuts and fruit.\u003c/p>\n\u003cp>After 6PM, he reverts to his \"wicked ways,\" at least in theory. Bittman found that once he started losing weight, he felt better, which was powerful incentive to keep eating a more healthy diet. Today, even after 6PM, he eats fewer animal products than he used to.\u003c/p>\n\u003cp>He embraced a vegan diet (even if part-time) because the \"writing has been on the wall for a long time that a plant-based diet is the way to go.\"\u003c/p>\n\u003cp>On Forum, he argued strongly against processed foods. \"As far as a daily diet goes,\" he said, \"the reason that plants are better than processed foods is that they're real, they have one ingredient ... we know what's in them.\"\u003c/p>\n\u003cp>Animal products, he pointed out, are full of nutrients, but we eat \"way too much of them,\" around 600 pounds per person annually in the U.S.\u003c/p>\n\u003cp>Not only are all those animal products bad for your health, it's \"not sustainable environmentally,\" he added.\u003c/p>\n\u003cp>His approach is alluring, since he's allowing freedom from rules. \"I like to punctuate my day with a nice meal and a glass or three or wine,\" he joked. \"And I like to stop thinking about rules ... when I'm done working. Dinner does that for me.\" He pointed out that plenty of research shows that eating your big meal in the middle of the day is likely better for you, but that \"doesn't work for me.\"\u003c/p>\n\u003cp>By now you might be wondering how you would actually put this into action. On Forum, he easily listed three dishes, each endlessly variable, that even a basic cook could whip up:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Rice and beans\u003c/strong>: He described a recent meal of brown rice, chick peas, chopped kale and stir-frying it with jalapeno and cilantro. \"It was really fantastic. That was a great lunch,\" he enthused. (Note that he specified whole grain rice.)\u003c/li>\n\u003cli>\u003cstrong>Chopped salad\u003c/strong>. Just take things out of your fridge, \"start chopping them up, put them in a bowl, you're in business.\"\u003c/li>\n\u003cli>\u003cstrong>Stir fry\u003c/strong>. \"Instead of having center-of-the-plate meat, you're having two ounces of meat per person -- or even less -- a much more moderate amount, mixed with vegetables in a style most people like.\"\u003c/li>\n\u003c/ol>\n\u003cp>A caller asked where to begin if you're cooking for a family. He advised starting with breakfast, getting rid of \"everything that is not a whole-grain alternative.\" He recommended smoothies with fruit and soy milk or almond milk, oatmeal with \"stuff in it, whatever reasonable thing you want,\" or a fruit salad.\u003c/p>\n\u003cp>But even with his suggestions, he said \"everybody's got to ... tinker with this a bit.\"\u003c/p>\n\u003cp>\"It's just a strategy, but it's not the only strategy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Listen to Mark Bittman on Forum:\u003c/strong>\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201305090900.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201305090900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"description": "It all started with a prescription from his doctor, but not for a drug. "You should probably become a vegan," New York Times food writer Mark Bittman says his doctor told him. That was six years ago. Then 57, Bittman says he was 40 pounds overweight, and his cholesterol and blood sugar which had always",
"title": "Mark Bittman Talks Up Part-Time Veganism (and Delivers 3 Easy Recipes) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12663\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/10/mark-bittman-talks-up-part-time-veganism-and-delivers-3-easy-recipes/assortment-of-fresh-vegetables-and-fruit/\" rel=\"attachment wp-att-12663\">\u003cimg class=\"size-medium wp-image-12663\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/Bittman-Vegan-Before-6-300x200.jpg\" alt=\"(Getty Images)\" width=\"300\" height=\"200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>It all started with a prescription from his doctor, but not for a drug.\u003c/p>\n\u003cp>\"You should probably become a vegan,\" New York Times food writer Mark Bittman says his doctor told him. That was six years ago. Then 57, Bittman says he was 40 pounds overweight, and his cholesterol and blood sugar which had always been normal, had moved into the \"danger zone.\"\u003c/p>\n\u003cp>Bittman had built his career around food, and being a vegan didn't appeal to him, as he recounted this week on\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\" target=\"_blank\"> KQED's Forum\u003c/a>. \"I wanted ... something do-able, something I could stick with,\" he said.\u003c/p>\n\u003cp>He hatched the idea of being vegan until dinner -- \"you're only postponing gratitude\" until then.\u003c/p>\n\u003cp>It seems to have worked. Today, he's 35 pounds lighter and he says his blood sugar and cholesterol are back in the normal range.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now he has recounted his experience in a new book, \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\" target=\"_blank\">VB6: Eat Vegan Before 6:00 to Restore Your Health and Lose Weight ... for Good.\u003c/a>\"\u003c!--more-->\u003c/p>\n\u003cp>His approach shatters the idea of a diet as being something you go on and then at some point go off. \"It's not a diet of 'lose 21 pounds in 21 days,'\" he says. \"It's a plan for how you're going to eat, not for a month, but from now on.\"\u003c/p>\n\u003cp>Specifically, Bittman eats very few animal products before 6pm -- one allowance he makes is for cream in his coffee. He also avoids highly processed foods such as white rice, white pasta, all junk food and alcohol. For breakfast, often it's oatmeal, fot lunch, rice and beans, or a salad, or both. He snacks on nuts and fruit.\u003c/p>\n\u003cp>After 6PM, he reverts to his \"wicked ways,\" at least in theory. Bittman found that once he started losing weight, he felt better, which was powerful incentive to keep eating a more healthy diet. Today, even after 6PM, he eats fewer animal products than he used to.\u003c/p>\n\u003cp>He embraced a vegan diet (even if part-time) because the \"writing has been on the wall for a long time that a plant-based diet is the way to go.\"\u003c/p>\n\u003cp>On Forum, he argued strongly against processed foods. \"As far as a daily diet goes,\" he said, \"the reason that plants are better than processed foods is that they're real, they have one ingredient ... we know what's in them.\"\u003c/p>\n\u003cp>Animal products, he pointed out, are full of nutrients, but we eat \"way too much of them,\" around 600 pounds per person annually in the U.S.\u003c/p>\n\u003cp>Not only are all those animal products bad for your health, it's \"not sustainable environmentally,\" he added.\u003c/p>\n\u003cp>His approach is alluring, since he's allowing freedom from rules. \"I like to punctuate my day with a nice meal and a glass or three or wine,\" he joked. \"And I like to stop thinking about rules ... when I'm done working. Dinner does that for me.\" He pointed out that plenty of research shows that eating your big meal in the middle of the day is likely better for you, but that \"doesn't work for me.\"\u003c/p>\n\u003cp>By now you might be wondering how you would actually put this into action. On Forum, he easily listed three dishes, each endlessly variable, that even a basic cook could whip up:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Rice and beans\u003c/strong>: He described a recent meal of brown rice, chick peas, chopped kale and stir-frying it with jalapeno and cilantro. \"It was really fantastic. That was a great lunch,\" he enthused. (Note that he specified whole grain rice.)\u003c/li>\n\u003cli>\u003cstrong>Chopped salad\u003c/strong>. Just take things out of your fridge, \"start chopping them up, put them in a bowl, you're in business.\"\u003c/li>\n\u003cli>\u003cstrong>Stir fry\u003c/strong>. \"Instead of having center-of-the-plate meat, you're having two ounces of meat per person -- or even less -- a much more moderate amount, mixed with vegetables in a style most people like.\"\u003c/li>\n\u003c/ol>\n\u003cp>A caller asked where to begin if you're cooking for a family. He advised starting with breakfast, getting rid of \"everything that is not a whole-grain alternative.\" He recommended smoothies with fruit and soy milk or almond milk, oatmeal with \"stuff in it, whatever reasonable thing you want,\" or a fruit salad.\u003c/p>\n\u003cp>But even with his suggestions, he said \"everybody's got to ... tinker with this a bit.\"\u003c/p>\n\u003cp>\"It's just a strategy, but it's not the only strategy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Listen to Mark Bittman on Forum:\u003c/strong>\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201305090900.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201305090900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Open-Campus Policies Eat Away at School Nutrition",
"title": "Open-Campus Policies Eat Away at School Nutrition",
"headTitle": "State of Health | KQED News",
"content": "\u003cp>By \u003ca href=\"http://cironline.org/person/katharine-mieszkowski\" target=\"_blank\">Katharine Mieszkowski\u003c/a>,\u003ca href=\"http://cironline.org/reports/open-campus-policy-eats-away-school-nutrition-effort-4475\" target=\"_blank\"> Center for Investigative Reporting\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_12636\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/09/eating-away-at-school-nutrition/bongoburger/\" rel=\"attachment wp-att-12636\">\u003cimg class=\"size-large wp-image-12636\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/BongoBurger-620x412.jpg\" alt=\"Scott Sowko, a sophomore at Berkeley High School, leaves Bongo Burger after lunching off-campus. School officials say one-tenth of the students take advantage of the healthy lunch served in the school cafeteria. (Noah Berger/Center for Investigative Reporting)\" width=\"620\" height=\"412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley High School students have lunch off-campus at Bongo Burger. School officials say one-tenth of the students take advantage of the healthy lunch served in the school cafeteria. (Noah Berger/Center for Investigative Reporting)\u003c/figcaption>\u003c/figure>\n\u003cp>At lunchtime, hundreds of Berkeley High School students rush off campus, leaving behind healthy meals served in the cafeteria. Many of them head to Bongo Burger, Top Dog and other joints selling high-fat, high-sugar alternatives.\u003c/p>\n\u003cp>Six miles away at Oakland High School, the cafeteria is mobbed. There are not enough seats for everyone, so some students eat lunch outside on picnic tables while others eat in classrooms. No one goes off campus to pick up food from Wingstop or the AMPM convenience store.\u003c/p>\n\u003cp>The difference? The Oakland High students are no longer allowed to leave campus during lunch.\u003c/p>\n\u003cp>At Berkeley High, where famed chef Alice Waters’ nonprofit, \u003ca href=\"http://edibleschoolyard.org/\">the Edible Schoolyard Project\u003c/a>, has consulted on the menu, school officials say one-tenth of the students take advantage of the healthy lunch on campus.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“Kids could be eating a good meal for free, or they could be running off campus, and in a hurry ... they’re going to buy the Flamin’ Hot Cheetos and a Coke.”\u003c/aside>\n\u003cp>In recent years, lawmakers, regulators and school districts have tried to improve students’ health by curbing the sale of junk food and\u003cstrong> \u003c/strong>tightening nutritional standards for school food. But those efforts are undermined when students can leave campus to eat whatever they want, as they can at dozens of Bay Area high schools. Based on the experience in Oakland, closing campuses while offering free lunches can be an effective strategy. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First lady Michelle Obama has made improving what students eat a signature cause. Just this school year, cafeterias nationwide have been implementing new nutritional standards for the lunches they serve. The U.S. Department of Agriculture is working on new regulations for all other foods sold in schools, including from vending machines. But the idea of keeping kids on campus so that they eat healthy lunches is not part of the national debate.\u003c/p>\n\u003cp>The Oakland Unified School District closed the Oakland High campus last fall to cut down on absenteeism after lunch and reduce break-ins, drug use and trespassing in surrounding neighborhoods, said then-Principal Jeffrey Rogers.\u003c/p>\n\u003cp>\u003c!--more-->Last year, 83 percent of the students signed up to receive free or reduced-price lunches. This year, with the help of a federal program, the school began offering free lunches to every student.\u003c/p>\n\u003cfigure id=\"attachment_12625\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/09/eating-away-at-school-nutrition/oakfood05_noahberger_cir/\" rel=\"attachment wp-att-12625\">\u003cimg class=\"size-medium wp-image-12625\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/oakfood05_NoahBerger_CIR-300x171.jpg\" alt=\"Lunchtime at Oakland High School The Oakland Unified School District switched to a closed-campus lunch last fall, and the school now offers free lunches to every student. (Noah Berger/Center for Investigative Reporting)\" width=\"300\" height=\"171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunchtime at Oakland High School The Oakland Unified School District switched to a closed-campus lunch last fall, and the school now offers free lunches to every student. (Noah Berger/Center for Investigative Reporting)\u003c/figcaption>\u003c/figure>\n\u003cp>“Why go hungry?” read signs on the cafeteria wall near the lunch lines. “Every wildcat gets free lunch.”\u003c/p>\n\u003cp>Offering all students free lunch eliminates the stigma of eating lunch from the cafeteria, since even students from better-off families can now eat there for free. Each free lunch costs taxpayers $3.11, including food and labor, said Jennifer LeBarre, director of nutrition services for the \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\">Oakland Unified School District\u003c/a>.\u003c/p>\n\u003cp>To accommodate the increased demand, a former teachers lounge now hosts one of several new serving lines where students pick up their lunches. Some meals, such as boxed sandwiches and salads, are served outside.\u003c/p>\n\u003cp>Nearly half of students now take advantage of the school lunches, which include more whole grains, fruits and vegetables under new federal standards, up from 39 percent in fall 2011.\u003c/p>\n\u003cp>The Oakland district has seen similar results at Fremont High School, which closed its campus during lunch three years ago. At Fremont, demand for school lunches rose from 18 percent of students to 37 percent in a year. With the addition of free lunches for everyone this year, a little more than half of Fremont’s students eat the cafeteria meals.\u003c/p>\n\u003cp>Nearly 1 in 3 high school campuses across the country allow students to leave campus during lunch, \u003ca href=\"http://www.rwjf.org/content/dam/farm/reports/reports/2012/rwjf73231\">according to a report\u003c/a> last year from The Pew Charitable Trusts and the Robert Wood Johnson Foundation.\u003c/p>\n\u003cp>“The right thing to do from the public health standpoint is to close the campuses,” said Mark Gottlieb, executive director of the \u003ca href=\"http://www.phaionline.org/\">Public Health Advocacy Institute\u003c/a>, which published a \u003ca href=\"http://www.phaionline.org/wp-content/uploads/2009/04/otm_open_campus_lunch.pdf\">2009 research report\u003c/a> on the topic.\u003c/p>\n\u003cp>Nationwide, about 60 percent of students in all grade levels at schools that participate in the National School Lunch Program eat the meals, according to the \u003ca href=\"http://www.fns.usda.gov/\">USDA's Food and Nutrition Service\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_12616\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/09/eating-away-at-school-nutrition/berkfood03_schoollunch_noahberger_cir/\" rel=\"attachment wp-att-12616\">\u003cimg class=\"size-medium wp-image-12616\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/berkfood03_SchoolLunch_NoahBerger_CIR-300x199.jpg\" alt=\"Cyrus Stenstedt, second from right, a freshman at Berkeley High School, drinks soda while lunching off-campus at Top Dog near the school. (Noah Berger/Center for Investigative Reporting)\" width=\"300\" height=\"199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley High School having lunch at off-campus popular restaurant Top Dog near the school. (Noah Berger/Center for Investigative Reporting)\u003c/figcaption>\u003c/figure>\n\u003cp>Stricter nutrition standards for school lunches went into effect nationwide this school year, requiring more fruits, vegetables and whole grains on students’ plates. California has its own restrictions on the calories, fat and sugar in a la carte items for sale in cafeterias.\u003c/p>\n\u003cp>Closing the Oakland High campus has improved some students’ appetite for school food, even if they’d rather be eating somewhere else. On a recent day, Sean Hawkins, a 17-year-old senior, was eating mashed potatoes and chicken from the Oakland High cafeteria, which he pronounced “not bad.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>“I wish we had some real pizza that tasted just like Domino’s,” he said. “I eat (cafeteria food) because I’m hungry. I eat it just because I’m here.”\u003c/p>\n\u003cp>There was loud grumbling from some students when the campus closed during\u003cstrong> \u003c/strong>lunch, said Rogers, the former\u003cstrong> \u003c/strong>principal. “They love the carrots – not to eat, to throw,” he said. Initially, some kids tried to order in food from off campus.\u003c/p>\n\u003cp>Some students say they still miss leaving campus for lunch.\u003c/p>\n\u003cp>“I’ve tried everything that they have here,” said Deon Hardy, 16, a sophomore who was eating apple slices and pepperoni pizza made with low-fat cheese and a whole-grain crust. “I’m tired of eating the same thing every day.\"\u003c/p>\n\u003cp>Even on a closed campus, there are other options, including eating nothing.\u003c/p>\n\u003cp>“I have seen students eating home lunches, take out that is brought to them, or not eating,” LeBarre, the Oakland nutrition services director, wrote in an email. “Some even share lunches which is rather strange considering everyone eats for free.”\u003c/p>\n\u003cp>The lunch period is 40 minutes long, which some students say is too short to wait in line for lunch. The cafeteria sells snack foods, though the treats have less fat and sugar than those sold off campus.\u003c/p>\n\u003cp>Ninth-grader Aliya Thongkham,14, was having baked Flamin’ Hot Cheetos and a Switch sparkling juice for lunch. Aliya, who was painting a friend’s nails pink, said she was too busy to stand in line.\u003c/p>\n\u003cp>“The line is really long,” she said.\u003c/p>\n\u003cp>In neighboring Berkeley, public school students start learning about nutrition and healthy eating even before they can read.\u003c/p>\n\u003cp>The district has an extensive cooking and gardening program, which begins in preschool, although much of its funding is now in peril because of a reduction in federal funding. The Edible Schoolyard Project, started by Waters, runs the cooking and organic gardening program at one middle school and has been involved in efforts to improve cafeteria menus districtwide.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>School cafeterias in Berkeley boast healthy menus that exceed national and state nutritional requirements. “We have eliminated all processed food, hydrogenated and partially hydrogenated oils, high fructose corn syrup, refined sugars, refined flour, chemicals, dies (sic), additives and nitrates,” the district’s website says.\u003c/p>\n\u003cp>But while the school district celebrates fresh local food, some of the city’s teenagers are not interested in joining the party.\u003c/p>\n\u003cp>Two blocks from the high school, Collin Shelby, a 17-year-old junior, was having french fries and a chocolate shake for lunch with a friend at BurgerMeister on a recent school day.\u003c/p>\n\u003cp>“We just want the stuff to taste good,” he said. “We don’t care that much about how healthy it is.”\u003c/p>\n\u003cp>This year, 927 Berkeley High students signed up to receive free and reduced-price meals; they are eligible because of their families’ low incomes. But on a typical day, 325 kids eat the school lunch, said Marni Posey, director of nutrition services for the Berkeley Unified School District. The school has 3,176 students. School officials say waste is minimized because they can anticipate the number of meals needed, which has varied little over the past three years.\u003c/p>\n\u003cp>It chafes Posey to see students flocking off campus, but she wonders how the high school cafeteria, which is “very small,” could accommodate the demands of a closed campus. “It would also change the whole instructional time,” she said. “We couldn’t serve that many students in one sitting.”\u003c/p>\n\u003cp>At Café Clem, Berkeley High students line up out the door for grilled cheese sandwiches and Nutella sandwiches. But some students chose the healthier options.\u003c/p>\n\u003cp>Ella Holton-McCoy, 15, a sophomore who was buying a green salad with a baguette, said she loves having lunch off campus: “It gives us freedom, and it gives us more choices of things to eat.”\u003c/p>\n\u003cp>Some educators agree that high school students should be allowed to leave campus.\u003c/p>\n\u003cp>“In theory, I’m for the open campus in high school,” said Esther Cook, head chef teacher for the \u003ca href=\"http://edibleschoolyard.org/esy-berkeley\">Edible Schoolyard Berkeley\u003c/a>. “It is time for kids to start to learn to navigate and make those choices.\"\u003c/p>\n\u003cp>But students without much money have a tough time making healthy choices off campus.\u003c/p>\n\u003cp>“Kids could be eating a good meal for free,” said Ellen Braff-Guajardo, senior nutrition policy advocate for \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a>. “Or they could be running off campus, and in a hurry, and maybe if they don’t have too much money in their pocket, they’re going to buy the Flamin’ Hot Cheetos and a Coke.”\u003c/p>\n\u003cp>\u003cstrong>Listen to Katharine Mieszkowski's radio story, produced by Katrina Schwartz:\u003c/strong>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91447576\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The independent, nonprofit Center for Investigative Reporting is the country’s largest investigative reporting team. For more, visit \u003ca href=\"http://www.californiawatch.org\">www.cironline.org\u003c/a>. You can contact the reporter at kmieszkowski@cironline.org. \u003c/em>\u003c/p>\n\n",
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"excerpt": "At lunchtime, hundreds of Berkeley High School students rush off campus, leaving behind healthy meals served in the cafeteria. Many of them head to Bongo Burger, Top Dog and other joints selling high-fat, high-sugar alternatives.\r\n\r\nSix miles away at Oakland High School, the cafeteria is mobbed. There are not enough seats for everyone, so some students eat lunch outside on picnic tables while others eat in classrooms. No one goes off campus to pick up food from Wingstop or the AMPM convenience store.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://cironline.org/person/katharine-mieszkowski\" target=\"_blank\">Katharine Mieszkowski\u003c/a>,\u003ca href=\"http://cironline.org/reports/open-campus-policy-eats-away-school-nutrition-effort-4475\" target=\"_blank\"> Center for Investigative Reporting\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_12636\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/09/eating-away-at-school-nutrition/bongoburger/\" rel=\"attachment wp-att-12636\">\u003cimg class=\"size-large wp-image-12636\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/BongoBurger-620x412.jpg\" alt=\"Scott Sowko, a sophomore at Berkeley High School, leaves Bongo Burger after lunching off-campus. School officials say one-tenth of the students take advantage of the healthy lunch served in the school cafeteria. (Noah Berger/Center for Investigative Reporting)\" width=\"620\" height=\"412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley High School students have lunch off-campus at Bongo Burger. School officials say one-tenth of the students take advantage of the healthy lunch served in the school cafeteria. (Noah Berger/Center for Investigative Reporting)\u003c/figcaption>\u003c/figure>\n\u003cp>At lunchtime, hundreds of Berkeley High School students rush off campus, leaving behind healthy meals served in the cafeteria. Many of them head to Bongo Burger, Top Dog and other joints selling high-fat, high-sugar alternatives.\u003c/p>\n\u003cp>Six miles away at Oakland High School, the cafeteria is mobbed. There are not enough seats for everyone, so some students eat lunch outside on picnic tables while others eat in classrooms. No one goes off campus to pick up food from Wingstop or the AMPM convenience store.\u003c/p>\n\u003cp>The difference? The Oakland High students are no longer allowed to leave campus during lunch.\u003c/p>\n\u003cp>At Berkeley High, where famed chef Alice Waters’ nonprofit, \u003ca href=\"http://edibleschoolyard.org/\">the Edible Schoolyard Project\u003c/a>, has consulted on the menu, school officials say one-tenth of the students take advantage of the healthy lunch on campus.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“Kids could be eating a good meal for free, or they could be running off campus, and in a hurry ... they’re going to buy the Flamin’ Hot Cheetos and a Coke.”\u003c/aside>\n\u003cp>In recent years, lawmakers, regulators and school districts have tried to improve students’ health by curbing the sale of junk food and\u003cstrong> \u003c/strong>tightening nutritional standards for school food. But those efforts are undermined when students can leave campus to eat whatever they want, as they can at dozens of Bay Area high schools. Based on the experience in Oakland, closing campuses while offering free lunches can be an effective strategy. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First lady Michelle Obama has made improving what students eat a signature cause. Just this school year, cafeterias nationwide have been implementing new nutritional standards for the lunches they serve. The U.S. Department of Agriculture is working on new regulations for all other foods sold in schools, including from vending machines. But the idea of keeping kids on campus so that they eat healthy lunches is not part of the national debate.\u003c/p>\n\u003cp>The Oakland Unified School District closed the Oakland High campus last fall to cut down on absenteeism after lunch and reduce break-ins, drug use and trespassing in surrounding neighborhoods, said then-Principal Jeffrey Rogers.\u003c/p>\n\u003cp>\u003c!--more-->Last year, 83 percent of the students signed up to receive free or reduced-price lunches. This year, with the help of a federal program, the school began offering free lunches to every student.\u003c/p>\n\u003cfigure id=\"attachment_12625\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/09/eating-away-at-school-nutrition/oakfood05_noahberger_cir/\" rel=\"attachment wp-att-12625\">\u003cimg class=\"size-medium wp-image-12625\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/oakfood05_NoahBerger_CIR-300x171.jpg\" alt=\"Lunchtime at Oakland High School The Oakland Unified School District switched to a closed-campus lunch last fall, and the school now offers free lunches to every student. (Noah Berger/Center for Investigative Reporting)\" width=\"300\" height=\"171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunchtime at Oakland High School The Oakland Unified School District switched to a closed-campus lunch last fall, and the school now offers free lunches to every student. (Noah Berger/Center for Investigative Reporting)\u003c/figcaption>\u003c/figure>\n\u003cp>“Why go hungry?” read signs on the cafeteria wall near the lunch lines. “Every wildcat gets free lunch.”\u003c/p>\n\u003cp>Offering all students free lunch eliminates the stigma of eating lunch from the cafeteria, since even students from better-off families can now eat there for free. Each free lunch costs taxpayers $3.11, including food and labor, said Jennifer LeBarre, director of nutrition services for the \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\">Oakland Unified School District\u003c/a>.\u003c/p>\n\u003cp>To accommodate the increased demand, a former teachers lounge now hosts one of several new serving lines where students pick up their lunches. Some meals, such as boxed sandwiches and salads, are served outside.\u003c/p>\n\u003cp>Nearly half of students now take advantage of the school lunches, which include more whole grains, fruits and vegetables under new federal standards, up from 39 percent in fall 2011.\u003c/p>\n\u003cp>The Oakland district has seen similar results at Fremont High School, which closed its campus during lunch three years ago. At Fremont, demand for school lunches rose from 18 percent of students to 37 percent in a year. With the addition of free lunches for everyone this year, a little more than half of Fremont’s students eat the cafeteria meals.\u003c/p>\n\u003cp>Nearly 1 in 3 high school campuses across the country allow students to leave campus during lunch, \u003ca href=\"http://www.rwjf.org/content/dam/farm/reports/reports/2012/rwjf73231\">according to a report\u003c/a> last year from The Pew Charitable Trusts and the Robert Wood Johnson Foundation.\u003c/p>\n\u003cp>“The right thing to do from the public health standpoint is to close the campuses,” said Mark Gottlieb, executive director of the \u003ca href=\"http://www.phaionline.org/\">Public Health Advocacy Institute\u003c/a>, which published a \u003ca href=\"http://www.phaionline.org/wp-content/uploads/2009/04/otm_open_campus_lunch.pdf\">2009 research report\u003c/a> on the topic.\u003c/p>\n\u003cp>Nationwide, about 60 percent of students in all grade levels at schools that participate in the National School Lunch Program eat the meals, according to the \u003ca href=\"http://www.fns.usda.gov/\">USDA's Food and Nutrition Service\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_12616\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/09/eating-away-at-school-nutrition/berkfood03_schoollunch_noahberger_cir/\" rel=\"attachment wp-att-12616\">\u003cimg class=\"size-medium wp-image-12616\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/berkfood03_SchoolLunch_NoahBerger_CIR-300x199.jpg\" alt=\"Cyrus Stenstedt, second from right, a freshman at Berkeley High School, drinks soda while lunching off-campus at Top Dog near the school. (Noah Berger/Center for Investigative Reporting)\" width=\"300\" height=\"199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley High School having lunch at off-campus popular restaurant Top Dog near the school. (Noah Berger/Center for Investigative Reporting)\u003c/figcaption>\u003c/figure>\n\u003cp>Stricter nutrition standards for school lunches went into effect nationwide this school year, requiring more fruits, vegetables and whole grains on students’ plates. California has its own restrictions on the calories, fat and sugar in a la carte items for sale in cafeterias.\u003c/p>\n\u003cp>Closing the Oakland High campus has improved some students’ appetite for school food, even if they’d rather be eating somewhere else. On a recent day, Sean Hawkins, a 17-year-old senior, was eating mashed potatoes and chicken from the Oakland High cafeteria, which he pronounced “not bad.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>“I wish we had some real pizza that tasted just like Domino’s,” he said. “I eat (cafeteria food) because I’m hungry. I eat it just because I’m here.”\u003c/p>\n\u003cp>There was loud grumbling from some students when the campus closed during\u003cstrong> \u003c/strong>lunch, said Rogers, the former\u003cstrong> \u003c/strong>principal. “They love the carrots – not to eat, to throw,” he said. Initially, some kids tried to order in food from off campus.\u003c/p>\n\u003cp>Some students say they still miss leaving campus for lunch.\u003c/p>\n\u003cp>“I’ve tried everything that they have here,” said Deon Hardy, 16, a sophomore who was eating apple slices and pepperoni pizza made with low-fat cheese and a whole-grain crust. “I’m tired of eating the same thing every day.\"\u003c/p>\n\u003cp>Even on a closed campus, there are other options, including eating nothing.\u003c/p>\n\u003cp>“I have seen students eating home lunches, take out that is brought to them, or not eating,” LeBarre, the Oakland nutrition services director, wrote in an email. “Some even share lunches which is rather strange considering everyone eats for free.”\u003c/p>\n\u003cp>The lunch period is 40 minutes long, which some students say is too short to wait in line for lunch. The cafeteria sells snack foods, though the treats have less fat and sugar than those sold off campus.\u003c/p>\n\u003cp>Ninth-grader Aliya Thongkham,14, was having baked Flamin’ Hot Cheetos and a Switch sparkling juice for lunch. Aliya, who was painting a friend’s nails pink, said she was too busy to stand in line.\u003c/p>\n\u003cp>“The line is really long,” she said.\u003c/p>\n\u003cp>In neighboring Berkeley, public school students start learning about nutrition and healthy eating even before they can read.\u003c/p>\n\u003cp>The district has an extensive cooking and gardening program, which begins in preschool, although much of its funding is now in peril because of a reduction in federal funding. The Edible Schoolyard Project, started by Waters, runs the cooking and organic gardening program at one middle school and has been involved in efforts to improve cafeteria menus districtwide.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>School cafeterias in Berkeley boast healthy menus that exceed national and state nutritional requirements. “We have eliminated all processed food, hydrogenated and partially hydrogenated oils, high fructose corn syrup, refined sugars, refined flour, chemicals, dies (sic), additives and nitrates,” the district’s website says.\u003c/p>\n\u003cp>But while the school district celebrates fresh local food, some of the city’s teenagers are not interested in joining the party.\u003c/p>\n\u003cp>Two blocks from the high school, Collin Shelby, a 17-year-old junior, was having french fries and a chocolate shake for lunch with a friend at BurgerMeister on a recent school day.\u003c/p>\n\u003cp>“We just want the stuff to taste good,” he said. “We don’t care that much about how healthy it is.”\u003c/p>\n\u003cp>This year, 927 Berkeley High students signed up to receive free and reduced-price meals; they are eligible because of their families’ low incomes. But on a typical day, 325 kids eat the school lunch, said Marni Posey, director of nutrition services for the Berkeley Unified School District. The school has 3,176 students. School officials say waste is minimized because they can anticipate the number of meals needed, which has varied little over the past three years.\u003c/p>\n\u003cp>It chafes Posey to see students flocking off campus, but she wonders how the high school cafeteria, which is “very small,” could accommodate the demands of a closed campus. “It would also change the whole instructional time,” she said. “We couldn’t serve that many students in one sitting.”\u003c/p>\n\u003cp>At Café Clem, Berkeley High students line up out the door for grilled cheese sandwiches and Nutella sandwiches. But some students chose the healthier options.\u003c/p>\n\u003cp>Ella Holton-McCoy, 15, a sophomore who was buying a green salad with a baguette, said she loves having lunch off campus: “It gives us freedom, and it gives us more choices of things to eat.”\u003c/p>\n\u003cp>Some educators agree that high school students should be allowed to leave campus.\u003c/p>\n\u003cp>“In theory, I’m for the open campus in high school,” said Esther Cook, head chef teacher for the \u003ca href=\"http://edibleschoolyard.org/esy-berkeley\">Edible Schoolyard Berkeley\u003c/a>. “It is time for kids to start to learn to navigate and make those choices.\"\u003c/p>\n\u003cp>But students without much money have a tough time making healthy choices off campus.\u003c/p>\n\u003cp>“Kids could be eating a good meal for free,” said Ellen Braff-Guajardo, senior nutrition policy advocate for \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a>. “Or they could be running off campus, and in a hurry, and maybe if they don’t have too much money in their pocket, they’re going to buy the Flamin’ Hot Cheetos and a Coke.”\u003c/p>\n\u003cp>\u003cstrong>Listen to Katharine Mieszkowski's radio story, produced by Katrina Schwartz:\u003c/strong>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91447576\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The independent, nonprofit Center for Investigative Reporting is the country’s largest investigative reporting team. For more, visit \u003ca href=\"http://www.californiawatch.org\">www.cironline.org\u003c/a>. You can contact the reporter at kmieszkowski@cironline.org. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Toxins Law May Get Overhaul",
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"content": "\u003cp>A law intended to protect Californians from toxic chemicals may be getting an overhaul. Proposition 65 requires business owners to post warning signs anywhere consumers could be exposed to chemicals — from lead to car exhaust. State regulators hoping to reform the law say the law has created a cottage industry for unscrupulous lawyers. \u003ca href=\"http://www.californiareport.org/archive/R201305080850/a\" target=\"_blank\" rel=\"noopener\">»\u003c/a> \u003c/p>\n\u003cp>Source: \u003ca href=\"http://www.californiareport.org/archive/R201305080850/a\" target=\"_blank\" title=\"Toxins Law May Get Overhaul\" rel=\"noopener\">The California Report – Science\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A law intended to protect Californians from toxic chemicals may be getting an overhaul. Proposition 65 requires business owners to post warning signs anywhere consumers could be exposed to chemicals -- from lead to car exhaust. State regulators hoping to reform the law say the law has created a cottage industry for unscrupulous lawyers. \u003ca href=\"http://www.californiareport.org/archive/R201305080850/a\" target=\"_blank\" rel=\"noopener\">»\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A law intended to protect Californians from toxic chemicals may be getting an overhaul. Proposition 65 requires business owners to post warning signs anywhere consumers could be exposed to chemicals — from lead to car exhaust. State regulators hoping to reform the law say the law has created a cottage industry for unscrupulous lawyers. \u003ca href=\"http://www.californiareport.org/archive/R201305080850/a\" target=\"_blank\" rel=\"noopener\">»\u003c/a> \u003c/p>\n\u003cp>Source: \u003ca href=\"http://www.californiareport.org/archive/R201305080850/a\" target=\"_blank\" title=\"Toxins Law May Get Overhaul\" rel=\"noopener\">The California Report – Science\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp> \u003c/p>\n\u003cp>In this half-hour special, QUEST Northern California explores genetically engineered crops in the wake of Proposition 37, the 2012 ballot initiative that would have required foods containing genetically engineered ingredients to be labeled in California. Prop 37 lost, but some 6 million Californians voted in favor of labeling, signaling that many aren't completely comfortable with genetically engineered food.\u003c/p>\n\u003cp>Are the benefits of genetically engineered foods worth the risks?\u003c/p>\n\u003cp>\u003cstrong>Next Meal: Engineering Food\u003c/strong> explores how genetically engineered crops are made, their pros and cons, and what the future holds for research and regulations such as labeling.\u003c/p>\n\u003ch2>Ever wondered what genetically engineered crops and other foods are in the pipeline?\u003c/h2>\n\u003cp>Click through the map below and find out what's in your next meal... or in the forest on your next camping trip.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a bigger version of this map, click on the link below.\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360]\u003cbr>\nView \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&source=embed\">Genetically Engineered Foods in the Pipeline\u003c/a> in a larger map\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Conventional plant breeding vs. genetic engineering – 5 differences:\u003c/h2>\n\u003cp> \u003c/p>\n\u003ch3>1. When did we start using each technique?\u003c/h3>\n\u003cp>Plant breeding is some 10,000 years old – as old as agriculture itself.\u003c/p>\n\u003cp>“The ancestors of tomatoes were the size of my thumb and they tasted very bad,” said \u003ca title=\"Eduardo Blumwald's lab at UC Davis\" href=\"http://blumwald.ucdavis.edu/\" target=\"_blank\">Eduardo Blumwald\u003c/a>, plant biologist at the University of California at Davis. “And breeding gave us what we have right now.”\u003c/p>\n\u003cfigure id=\"attachment_54133\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste.jpg\">\u003cimg class=\"size-thumbnail wp-image-54133\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste-300x169.jpg\" alt=\"Tomato paste made from genetically engineered tomatoes in the mid-1990s.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the mid-1990s, tomatoes genetically engineered in California were made into a tomato paste that sold well in England. But the tomatoes were short-lived. Photo: Alan McHughen.\u003c/figcaption>\u003c/figure>\n\u003cp>The first genetically engineered food to be commercialized, the Flavr Savr tomato, was sold by Calgene, a Davis company, starting in 1994. The tomato was engineered to stay firm on the vine for longer, but it was short-lived.\u003c/p>\n\u003cp>Monsanto, the Missouri-based seed company, started selling genetically engineered soybeans and cotton in 1996. The soybeans tolerate the herbicide Roundup, so that farmers can spray it on weeds without hurting their crop in the process. The cotton keeps away pests like the bollworm.\u003c/p>\n\u003ch3>2. How do these two techniques work?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>“Classical plant breeding involves taking the female eggs from one plant and bringing them together with the male parts of another plant,” said \u003ca title=\"Peggy Lemaux, UC Berkeley\" href=\"http://pmb.berkeley.edu/profile/plemaux\" target=\"_blank\">Peggy Lemaux\u003c/a>, plant biologist at the University of California at Berkeley. “And then all that genetic information gets mixed up. Half of the information in the progeny – or children – of that cross comes from the mother and half comes from the father. And it just all gets mixed up.”\u003c/p>\n\u003cp>Depending on the plant, breeders use different strategies to cross them. Corn breeders, for example, gather pollen from female plants and shake it onto male plants. \u003ca title=\"Cucumber breeding\" href=\"http://www.youtube.com/watch?v=V5a-coN2Xgg&list=UUqyLv50NSDw9MHhtZ3OBrBw&index=8\" target=\"_blank\">Plants such as cucumbers\u003c/a> usually contain both female and male flowers on each plant. Breeders remove the male part from one flower and attach it to a female flower.\u003c/p>\n\u003cfigure id=\"attachment_54129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun.jpg\">\u003cimg class=\"size-thumbnail wp-image-54129\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun-300x169.jpg\" alt='\"Gene gun\" at the University of California-Berkeley' width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant biologist Peggy Lemaux, at the University of California-Berkeley, uses a \"gene gun\" to genetically engineer crops like corn.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast with breeding, genetic engineering involves only one or a few genes.\u003c/p>\n\u003cp>“With genetic engineering, it’s just moving very small parts of the genetic information. You might take it out of one plant and move it into another plant,” said Lemaux.\u003c/p>\n\u003cp>In genetic engineering, genes can be transported into a plant by a type of soil bacterium. Or they can be injected into a plant using a tool called a gene gun.\u003c/p>\n\u003ch3>3. What can you do with each one?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Classical plant breeding allows scientists to do things like breed disease resistance or a higher-protein content into crops like wheat, said \u003ca title=\"UC Davis Wheat Breeding Program\" href=\"http://www.plantsciences.ucdavis.edu/dubcovsky/Breeding/WheatBreedingUCD.htm\" target=\"_blank\">Jorge Dubcovsky\u003c/a>, leader of the wheat breeding program at the University of California at Davis.\u003c/p>\n\u003cp>But when they’re breeding, scientists have to cross plants that are closely related to each other.\u003c/p>\n\u003cp>“Classical breeding is done between closely related plants, so you might take a wild variety of rice, for example, and you could cross that with modern cultivated rice,” said Peggy Lemaux. “However, maybe there are traits that you want, that you can’t find in a wild variety of rice. Maybe you want to introduce some vitamin or mineral, and you can’t find a wild rice species that would give you that particular trait. So what you have to do is you have to go and find some other organism that does make, let’s say, vitamin A, and you can pull that information out from that plant and put it in.”\u003c/p>\n\u003cp>In that scenario, genetic engineering would be required. Engineering would also be required to tweak a gene in such a way that it produces more or less of a desired trait.\u003c/p>\n\u003ch3>4. Is conventional plant breeding low-tech, while genetic engineering is high-tech?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Genetic engineering can be more expensive than conventional plant breeding, and is usually faster. But this doesn’t mean that breeding is as low-tech as you might think. In the past 15 years or so, plant breeders have been able to speed up the crossing process by using \u003ca title=\"Marker Assisted Selection in Wheat \" href=\"http://maswheat.ucdavis.edu/Education/animations/anim_mas.htm\" target=\"_blank\">genetic markers\u003c/a>.\u003c/p>\n\u003cp>“The markers allow me to see the genes that I have bred into a plant,” said Jorge Dubcovsky.\u003c/p>\n\u003cp>Many genes that scientists set out to breed into plants are difficult to see and expensive to find within the plant. A genetic marker is a piece of DNA that is easy to see and inexpensive to find within a plant. So scientists identify the markers that are on either side of the gene they’re trying to breed into a plant. This way, when they have crossed their plants to contain that gene, they can easily and inexpensively find out which plants contain their gene of interest by looking for the markers, rather than for the gene. Markers are like tiny flags on either side of the gene that make it visible to researchers.\u003c/p>\n\u003ch3>5. Do scientists do either one \u003cem>or \u003c/em>the other?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Usually, some researchers specialize in plant breeding and others in genetic engineering. But both types of scientists work closely to improve crops, said Eduardo Blumwald, who is genetically engineering rice to be drought-tolerant.\u003c/p>\n\u003cp>“We are placing new genes in those varieties which plant breeders have bred,” said Blumwald.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>In this half-hour special, QUEST Northern California explores genetically engineered crops in the wake of Proposition 37, the 2012 ballot initiative that would have required foods containing genetically engineered ingredients to be labeled in California. Prop 37 lost, but some 6 million Californians voted in favor of labeling, signaling that many aren't completely comfortable with genetically engineered food.\u003c/p>\n\u003cp>Are the benefits of genetically engineered foods worth the risks?\u003c/p>\n\u003cp>\u003cstrong>Next Meal: Engineering Food\u003c/strong> explores how genetically engineered crops are made, their pros and cons, and what the future holds for research and regulations such as labeling.\u003c/p>\n\u003ch2>Ever wondered what genetically engineered crops and other foods are in the pipeline?\u003c/h2>\n\u003cp>Click through the map below and find out what's in your next meal... or in the forest on your next camping trip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a bigger version of this map, click on the link below.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360'\n title='https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360'\n width='640'\n height='360'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\nView \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&source=embed\">Genetically Engineered Foods in the Pipeline\u003c/a> in a larger map\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Conventional plant breeding vs. genetic engineering – 5 differences:\u003c/h2>\n\u003cp> \u003c/p>\n\u003ch3>1. When did we start using each technique?\u003c/h3>\n\u003cp>Plant breeding is some 10,000 years old – as old as agriculture itself.\u003c/p>\n\u003cp>“The ancestors of tomatoes were the size of my thumb and they tasted very bad,” said \u003ca title=\"Eduardo Blumwald's lab at UC Davis\" href=\"http://blumwald.ucdavis.edu/\" target=\"_blank\">Eduardo Blumwald\u003c/a>, plant biologist at the University of California at Davis. “And breeding gave us what we have right now.”\u003c/p>\n\u003cfigure id=\"attachment_54133\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste.jpg\">\u003cimg class=\"size-thumbnail wp-image-54133\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste-300x169.jpg\" alt=\"Tomato paste made from genetically engineered tomatoes in the mid-1990s.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the mid-1990s, tomatoes genetically engineered in California were made into a tomato paste that sold well in England. But the tomatoes were short-lived. Photo: Alan McHughen.\u003c/figcaption>\u003c/figure>\n\u003cp>The first genetically engineered food to be commercialized, the Flavr Savr tomato, was sold by Calgene, a Davis company, starting in 1994. The tomato was engineered to stay firm on the vine for longer, but it was short-lived.\u003c/p>\n\u003cp>Monsanto, the Missouri-based seed company, started selling genetically engineered soybeans and cotton in 1996. The soybeans tolerate the herbicide Roundup, so that farmers can spray it on weeds without hurting their crop in the process. The cotton keeps away pests like the bollworm.\u003c/p>\n\u003ch3>2. How do these two techniques work?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>“Classical plant breeding involves taking the female eggs from one plant and bringing them together with the male parts of another plant,” said \u003ca title=\"Peggy Lemaux, UC Berkeley\" href=\"http://pmb.berkeley.edu/profile/plemaux\" target=\"_blank\">Peggy Lemaux\u003c/a>, plant biologist at the University of California at Berkeley. “And then all that genetic information gets mixed up. Half of the information in the progeny – or children – of that cross comes from the mother and half comes from the father. And it just all gets mixed up.”\u003c/p>\n\u003cp>Depending on the plant, breeders use different strategies to cross them. Corn breeders, for example, gather pollen from female plants and shake it onto male plants. \u003ca title=\"Cucumber breeding\" href=\"http://www.youtube.com/watch?v=V5a-coN2Xgg&list=UUqyLv50NSDw9MHhtZ3OBrBw&index=8\" target=\"_blank\">Plants such as cucumbers\u003c/a> usually contain both female and male flowers on each plant. Breeders remove the male part from one flower and attach it to a female flower.\u003c/p>\n\u003cfigure id=\"attachment_54129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun.jpg\">\u003cimg class=\"size-thumbnail wp-image-54129\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun-300x169.jpg\" alt='\"Gene gun\" at the University of California-Berkeley' width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant biologist Peggy Lemaux, at the University of California-Berkeley, uses a \"gene gun\" to genetically engineer crops like corn.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast with breeding, genetic engineering involves only one or a few genes.\u003c/p>\n\u003cp>“With genetic engineering, it’s just moving very small parts of the genetic information. You might take it out of one plant and move it into another plant,” said Lemaux.\u003c/p>\n\u003cp>In genetic engineering, genes can be transported into a plant by a type of soil bacterium. Or they can be injected into a plant using a tool called a gene gun.\u003c/p>\n\u003ch3>3. What can you do with each one?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Classical plant breeding allows scientists to do things like breed disease resistance or a higher-protein content into crops like wheat, said \u003ca title=\"UC Davis Wheat Breeding Program\" href=\"http://www.plantsciences.ucdavis.edu/dubcovsky/Breeding/WheatBreedingUCD.htm\" target=\"_blank\">Jorge Dubcovsky\u003c/a>, leader of the wheat breeding program at the University of California at Davis.\u003c/p>\n\u003cp>But when they’re breeding, scientists have to cross plants that are closely related to each other.\u003c/p>\n\u003cp>“Classical breeding is done between closely related plants, so you might take a wild variety of rice, for example, and you could cross that with modern cultivated rice,” said Peggy Lemaux. “However, maybe there are traits that you want, that you can’t find in a wild variety of rice. Maybe you want to introduce some vitamin or mineral, and you can’t find a wild rice species that would give you that particular trait. So what you have to do is you have to go and find some other organism that does make, let’s say, vitamin A, and you can pull that information out from that plant and put it in.”\u003c/p>\n\u003cp>In that scenario, genetic engineering would be required. Engineering would also be required to tweak a gene in such a way that it produces more or less of a desired trait.\u003c/p>\n\u003ch3>4. Is conventional plant breeding low-tech, while genetic engineering is high-tech?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Genetic engineering can be more expensive than conventional plant breeding, and is usually faster. But this doesn’t mean that breeding is as low-tech as you might think. In the past 15 years or so, plant breeders have been able to speed up the crossing process by using \u003ca title=\"Marker Assisted Selection in Wheat \" href=\"http://maswheat.ucdavis.edu/Education/animations/anim_mas.htm\" target=\"_blank\">genetic markers\u003c/a>.\u003c/p>\n\u003cp>“The markers allow me to see the genes that I have bred into a plant,” said Jorge Dubcovsky.\u003c/p>\n\u003cp>Many genes that scientists set out to breed into plants are difficult to see and expensive to find within the plant. A genetic marker is a piece of DNA that is easy to see and inexpensive to find within a plant. So scientists identify the markers that are on either side of the gene they’re trying to breed into a plant. This way, when they have crossed their plants to contain that gene, they can easily and inexpensively find out which plants contain their gene of interest by looking for the markers, rather than for the gene. Markers are like tiny flags on either side of the gene that make it visible to researchers.\u003c/p>\n\u003ch3>5. Do scientists do either one \u003cem>or \u003c/em>the other?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Usually, some researchers specialize in plant breeding and others in genetic engineering. But both types of scientists work closely to improve crops, said Eduardo Blumwald, who is genetically engineering rice to be drought-tolerant.\u003c/p>\n\u003cp>“We are placing new genes in those varieties which plant breeders have bred,” said Blumwald.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>By Sandra G. Boodman\u003c/strong>, \u003ca href=\"http://www.kaiserhealthnews.org/Stories/2013/May/07/doctor-errors-misdiagnosis-more-common-than-known-serious-impact.aspx\" target=\"_blank\">Kaiser Health News\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_12578\" class=\"wp-caption aligncenter\" style=\"max-width: 508px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/07/doctors-mistakes-in-diagnosis-rarely-mentioned-harm-patients/mistake_gettyimages_thinkstock/\" rel=\"attachment wp-att-12578\">\u003cimg class=\"size-full wp-image-12578\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock.jpg\" alt=\"(Getty Images)\" width=\"508\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock.jpg 508w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock-320x212.jpg 320w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>Until it happened to him, Dr. Itzhak Brook, a pediatric infectious disease specialist at Georgetown University School of Medicine, didn't think much about the problem of misdiagnosis.\u003c/p>\n\u003cp>That was before doctors at a Maryland hospital repeatedly told Brook his throat pain was the result of acid reflux, not cancer. The correct diagnosis was made by an astute resident who found the tumor -- the size of a peach pit -- using a simple procedure. The experienced head and neck surgeons who regularly examined Brook had never tried it. Because the cancer had grown undetected for seven months, Brook was forced to undergo surgery to remove his voice box, a procedure that has left him speaking in a whisper. He believes that might not have been necessary had the cancer been found earlier.\u003c/p>\n\u003cp>\"I consider myself lucky to be alive,\" said Brook, now 72, of the 2006 ordeal, which he described at a \u003ca href=\"http://www.hopkinscme.edu/CourseDetail.aspx/80028747\">recent international conference\u003c/a> on diagnostic mistakes held in Baltimore. A physician for 40 years, Brook said he was \"really shocked\" by his misdiagnosis.\u003c/p>\n\u003caside class=\"pullquote alignright\">Misdiagnosis “happens all the time ... This is an enormous problem.\"\u003c/aside>\n\u003cp>But patient safety experts say Brook's experience is far from rare. Diagnoses that are missed, incorrect or delayed are believed to affect \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1362034\">10 to 20 percent\u003c/a> of cases, far exceeding drug errors and surgery on the wrong patient or body part, both of which have received considerably more attention.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recent studies underscore the extent and potential impact of such errors. To cite just two examples:\u003c!--more-->\u003c/p>\n\u003cul>\n\u003cli>In \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1108559\" target=\"_blank\">a 2009 report\u003c/a> of nearly 600 diagnostic mistakes, a full 28 percent of them were life-threatening or resulted in either death or permanent disability\u003c/li>\n\u003cli>Another \u003ca href=\"http://qualitysafety.bmj.com/content/early/2012/07/23/bmjqs-2012-000803.abstract\" target=\"_blank\">analysis last year\u003c/a> found that 40,500 people die annually due to fatal diagnostic errors in U.S. intensive care units. That's roughly equal to the number of deaths each year from breast cancer.\u003c/li>\n\u003c/ul>\n\u003cp>Misdiagnosis \"happens all the time,\" said \u003ca href=\"http://www.hopkinsmedicine.org/neurology_neurosurgery/experts/profiles/team_member_profile/516F40C024FCA3D4B4B633D0E080FE1B/David_Newman-Toker\">David Newman-Toker\u003c/a>, who studies diagnostic errors and helped organize the recent international conference. \"This is an enormous problem, the hidden part of the iceberg of medical errors that dwarfs\" other kinds of mistakes, said Newman-Toker, an associate professor of neurology and otolaryngology at the Johns Hopkins School of Medicine. Studies repeatedly have found that diagnostic errors, which are more common in primary-care settings, typically result from flawed ways of thinking, sometimes coupled with negligence, and not because a disease is rare or exotic.\u003c/p>\n\u003cp>Despite their prevalence and impact, such mistakes have been largely ignored, Newman-Toker and others say. They were mentioned only twice in the \u003ca href=\"http://www.iom.edu/Reports/1999/To-Err-is-Human-Building-A-Safer-Health-System.aspx\">Institute of Medicine's landmark 1999 report\u003c/a> on medical errors, an omission some patient safety experts attribute to difficulties measuring such mistakes, the lack of obvious solutions and generalized resistance to addressing the problem.\u003c/p>\n\u003cp>\"You need data to start doing anything,\" said internist \u003ca href=\"http://www.rti.org/newsroom/news.cfm?obj=EF576FDC-5056-B100-0C98FF173CFB5D3F\">Mark L. Graber\u003c/a>, founding president of the Society to Improve Diagnosis in Medicine and a leading errors researcher. Despite dozens of quality measures, Graber said, he is unaware of \"a single hospital in this country trying to count diagnostic errors.\"\u003c/p>\n\u003cp>In the past few years, a confluence of factors has elevated the long-overlooked issue. In his 2007 bestseller, \"\u003ca href=\"http://www.jeromegroopman.com/how-doctors-think.html\">How Doctors Think\u003c/a>,\" Boston hematologist-oncologist Jerome Groopman vividly deconstructed the flawed thought processes that underlie many diagnostic errors, including several he made during his long career.\u003c/p>\n\u003cp>More recently, an influential cadre of medical leaders has been pushing for greater attention to the problem. They cite concerns about the growing complexity of medicine and increasing fragmentation of the health-care system, as well as relentless time pressures squeezing doctors and the overuse of expensive, high-tech tests that have supplanted traditional hands-on skills of physical diagnosis.\u003c/p>\n\u003cp>Publicity about the death last year of 12-year-old \u003ca href=\"http://www.nytimes.com/2012/10/26/nyregion/tale-of-rory-stauntons-death-prompts-new-medical-efforts-nationwide.html\">Rory Staunton\u003c/a>, sent home from an emergency room in New York after doctors missed the raging systemic infection that quickly killed him, have put a human face on the problem.\u003c/p>\n\u003cp>\"One of the reasons it's time to begin looking at it is that so many of the quality measures we use now assume that the diagnosis is the right one in the first place,\" said Christine Cassel, president of the American Board of Internal Medicine.\u003c/p>\n\u003cp>But what if it's not?\u003c/p>\n\u003cp>In a much-cited essay, Robert Wachter, associate chair of the Department of Medicine at the University of California at San Francisco, wrote that a hospital could earn \"performance incentives for giving all of its patients diagnosed with heart failure, pneumonia and heart attack the correct, evidence-based and prompt care -- even if every one of the diagnoses was wrong.\"\u003c/p>\n\u003cp>\u003cstrong>No obvious fix\u003c/strong>\u003c/p>\n\u003cp>Unlike drug errors and wrong-site surgery -- mistakes that patient safety experts consider to be \"low-hanging fruit\" amenable to solutions such as color-coded labels and preoperative timeouts by the surgical team -- there is no easy or obvious fix for diagnostic errors. Many are complex and multifaceted, and may not be discovered for years if ever, said Graber, a senior fellow at RTI International, a research firm based in Research Triangle Park, N.C.\u003c/p>\n\u003cp>\"There is probably nothing more cognitively complicated\" than a diagnosis, he said, \"and the fact that we get it right as often as we do is amazing.\"\u003c/p>\n\u003cp>But doctors often don't know when they've gotten it wrong. Some patients affected by misdiagnosis simply find a new doctor. Unless the mistake results in a lawsuit, the original physician is unlikely to learn that he blew it -- particularly if the discovery is delayed. While diagnostic errors are a leading cause of malpractice litigation, the vast majority do not result in legal action.\u003c/p>\n\u003cp>There is another reason such mistakes have been long ignored: They are regarded as an unusually personal failure in a profession where diagnostic acumen is considered the gold standard.\u003c/p>\n\u003cp>\"This really gets to who we are as clinicians,\" said internist Robert Trowbridge, who directs the medicine clerkship program for Tufts University medical students at Maine Medical Center in Portland.\u003c/p>\n\u003cp>\"Overconfidence in our abilities is a major part of the problem,\" said Graber, who believes doctors have gotten a pass for too long when it comes to diagnostic accuracy. \"Physicians don't know how error-prone they are.\"\u003c/p>\n\u003cp>Many, he noted, wrongly believe that the problem is \"the other guy\" and that they don't make mistakes. A \u003ca href=\"http://www.quantiamd.com/q-qcp/QuantiaMD_PreventingDiagnosticErrors_Whitepaper_1.pdf\">2011 survey\u003c/a> of more than 6,000 physicians found that 96 percent felt that diagnostic errors are preventable; nearly half said they encountered them at least once a month.\u003c/p>\n\u003cp>At Maine Medical Center, Trowbridge spearheaded a pilot program launched in 2010 to persuade doctors to anonymously report diagnostic errors, which would then undergo comprehensive analysis. He said he had to \"hound\" his colleagues to report mistakes. During the first six months, 36 errors that would otherwise have gone unreported were identified; most were deemed to have caused moderate to severe harm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Trowbridge said the program has changed how he practices. \"I'm much more reflective, much more attuned to the errors I'm prone to make. I work with checklists more.\"\u003c/p>\n\n",
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"excerpt": "Until it happened to him, Dr. Itzhak Brook, a pediatric infectious disease specialist at Georgetown University School of Medicine, didn't think much about the problem of misdiagnosis.\r\n\r\nThat was before doctors at a Maryland hospital repeatedly told Brook his throat pain was the result of acid reflux, not cancer. The correct diagnosis was made by an astute resident who found the tumor -- the size of a peach pit -- using a simple procedure. The experienced head and neck surgeons who regularly examined Brook had never tried it. Because the cancer had grown undetected for seven months, Brook was forced to undergo surgery to remove his voice box, a procedure that has left him speaking in a whisper. He believes that might not have been necessary had the cancer been found earlier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>By Sandra G. Boodman\u003c/strong>, \u003ca href=\"http://www.kaiserhealthnews.org/Stories/2013/May/07/doctor-errors-misdiagnosis-more-common-than-known-serious-impact.aspx\" target=\"_blank\">Kaiser Health News\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_12578\" class=\"wp-caption aligncenter\" style=\"max-width: 508px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/07/doctors-mistakes-in-diagnosis-rarely-mentioned-harm-patients/mistake_gettyimages_thinkstock/\" rel=\"attachment wp-att-12578\">\u003cimg class=\"size-full wp-image-12578\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock.jpg\" alt=\"(Getty Images)\" width=\"508\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock.jpg 508w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/Mistake_GettyImages_Thinkstock-320x212.jpg 320w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>Until it happened to him, Dr. Itzhak Brook, a pediatric infectious disease specialist at Georgetown University School of Medicine, didn't think much about the problem of misdiagnosis.\u003c/p>\n\u003cp>That was before doctors at a Maryland hospital repeatedly told Brook his throat pain was the result of acid reflux, not cancer. The correct diagnosis was made by an astute resident who found the tumor -- the size of a peach pit -- using a simple procedure. The experienced head and neck surgeons who regularly examined Brook had never tried it. Because the cancer had grown undetected for seven months, Brook was forced to undergo surgery to remove his voice box, a procedure that has left him speaking in a whisper. He believes that might not have been necessary had the cancer been found earlier.\u003c/p>\n\u003cp>\"I consider myself lucky to be alive,\" said Brook, now 72, of the 2006 ordeal, which he described at a \u003ca href=\"http://www.hopkinscme.edu/CourseDetail.aspx/80028747\">recent international conference\u003c/a> on diagnostic mistakes held in Baltimore. A physician for 40 years, Brook said he was \"really shocked\" by his misdiagnosis.\u003c/p>\n\u003caside class=\"pullquote alignright\">Misdiagnosis “happens all the time ... This is an enormous problem.\"\u003c/aside>\n\u003cp>But patient safety experts say Brook's experience is far from rare. Diagnoses that are missed, incorrect or delayed are believed to affect \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1362034\">10 to 20 percent\u003c/a> of cases, far exceeding drug errors and surgery on the wrong patient or body part, both of which have received considerably more attention.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recent studies underscore the extent and potential impact of such errors. To cite just two examples:\u003c!--more-->\u003c/p>\n\u003cul>\n\u003cli>In \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1108559\" target=\"_blank\">a 2009 report\u003c/a> of nearly 600 diagnostic mistakes, a full 28 percent of them were life-threatening or resulted in either death or permanent disability\u003c/li>\n\u003cli>Another \u003ca href=\"http://qualitysafety.bmj.com/content/early/2012/07/23/bmjqs-2012-000803.abstract\" target=\"_blank\">analysis last year\u003c/a> found that 40,500 people die annually due to fatal diagnostic errors in U.S. intensive care units. That's roughly equal to the number of deaths each year from breast cancer.\u003c/li>\n\u003c/ul>\n\u003cp>Misdiagnosis \"happens all the time,\" said \u003ca href=\"http://www.hopkinsmedicine.org/neurology_neurosurgery/experts/profiles/team_member_profile/516F40C024FCA3D4B4B633D0E080FE1B/David_Newman-Toker\">David Newman-Toker\u003c/a>, who studies diagnostic errors and helped organize the recent international conference. \"This is an enormous problem, the hidden part of the iceberg of medical errors that dwarfs\" other kinds of mistakes, said Newman-Toker, an associate professor of neurology and otolaryngology at the Johns Hopkins School of Medicine. Studies repeatedly have found that diagnostic errors, which are more common in primary-care settings, typically result from flawed ways of thinking, sometimes coupled with negligence, and not because a disease is rare or exotic.\u003c/p>\n\u003cp>Despite their prevalence and impact, such mistakes have been largely ignored, Newman-Toker and others say. They were mentioned only twice in the \u003ca href=\"http://www.iom.edu/Reports/1999/To-Err-is-Human-Building-A-Safer-Health-System.aspx\">Institute of Medicine's landmark 1999 report\u003c/a> on medical errors, an omission some patient safety experts attribute to difficulties measuring such mistakes, the lack of obvious solutions and generalized resistance to addressing the problem.\u003c/p>\n\u003cp>\"You need data to start doing anything,\" said internist \u003ca href=\"http://www.rti.org/newsroom/news.cfm?obj=EF576FDC-5056-B100-0C98FF173CFB5D3F\">Mark L. Graber\u003c/a>, founding president of the Society to Improve Diagnosis in Medicine and a leading errors researcher. Despite dozens of quality measures, Graber said, he is unaware of \"a single hospital in this country trying to count diagnostic errors.\"\u003c/p>\n\u003cp>In the past few years, a confluence of factors has elevated the long-overlooked issue. In his 2007 bestseller, \"\u003ca href=\"http://www.jeromegroopman.com/how-doctors-think.html\">How Doctors Think\u003c/a>,\" Boston hematologist-oncologist Jerome Groopman vividly deconstructed the flawed thought processes that underlie many diagnostic errors, including several he made during his long career.\u003c/p>\n\u003cp>More recently, an influential cadre of medical leaders has been pushing for greater attention to the problem. They cite concerns about the growing complexity of medicine and increasing fragmentation of the health-care system, as well as relentless time pressures squeezing doctors and the overuse of expensive, high-tech tests that have supplanted traditional hands-on skills of physical diagnosis.\u003c/p>\n\u003cp>Publicity about the death last year of 12-year-old \u003ca href=\"http://www.nytimes.com/2012/10/26/nyregion/tale-of-rory-stauntons-death-prompts-new-medical-efforts-nationwide.html\">Rory Staunton\u003c/a>, sent home from an emergency room in New York after doctors missed the raging systemic infection that quickly killed him, have put a human face on the problem.\u003c/p>\n\u003cp>\"One of the reasons it's time to begin looking at it is that so many of the quality measures we use now assume that the diagnosis is the right one in the first place,\" said Christine Cassel, president of the American Board of Internal Medicine.\u003c/p>\n\u003cp>But what if it's not?\u003c/p>\n\u003cp>In a much-cited essay, Robert Wachter, associate chair of the Department of Medicine at the University of California at San Francisco, wrote that a hospital could earn \"performance incentives for giving all of its patients diagnosed with heart failure, pneumonia and heart attack the correct, evidence-based and prompt care -- even if every one of the diagnoses was wrong.\"\u003c/p>\n\u003cp>\u003cstrong>No obvious fix\u003c/strong>\u003c/p>\n\u003cp>Unlike drug errors and wrong-site surgery -- mistakes that patient safety experts consider to be \"low-hanging fruit\" amenable to solutions such as color-coded labels and preoperative timeouts by the surgical team -- there is no easy or obvious fix for diagnostic errors. Many are complex and multifaceted, and may not be discovered for years if ever, said Graber, a senior fellow at RTI International, a research firm based in Research Triangle Park, N.C.\u003c/p>\n\u003cp>\"There is probably nothing more cognitively complicated\" than a diagnosis, he said, \"and the fact that we get it right as often as we do is amazing.\"\u003c/p>\n\u003cp>But doctors often don't know when they've gotten it wrong. Some patients affected by misdiagnosis simply find a new doctor. Unless the mistake results in a lawsuit, the original physician is unlikely to learn that he blew it -- particularly if the discovery is delayed. While diagnostic errors are a leading cause of malpractice litigation, the vast majority do not result in legal action.\u003c/p>\n\u003cp>There is another reason such mistakes have been long ignored: They are regarded as an unusually personal failure in a profession where diagnostic acumen is considered the gold standard.\u003c/p>\n\u003cp>\"This really gets to who we are as clinicians,\" said internist Robert Trowbridge, who directs the medicine clerkship program for Tufts University medical students at Maine Medical Center in Portland.\u003c/p>\n\u003cp>\"Overconfidence in our abilities is a major part of the problem,\" said Graber, who believes doctors have gotten a pass for too long when it comes to diagnostic accuracy. \"Physicians don't know how error-prone they are.\"\u003c/p>\n\u003cp>Many, he noted, wrongly believe that the problem is \"the other guy\" and that they don't make mistakes. A \u003ca href=\"http://www.quantiamd.com/q-qcp/QuantiaMD_PreventingDiagnosticErrors_Whitepaper_1.pdf\">2011 survey\u003c/a> of more than 6,000 physicians found that 96 percent felt that diagnostic errors are preventable; nearly half said they encountered them at least once a month.\u003c/p>\n\u003cp>At Maine Medical Center, Trowbridge spearheaded a pilot program launched in 2010 to persuade doctors to anonymously report diagnostic errors, which would then undergo comprehensive analysis. He said he had to \"hound\" his colleagues to report mistakes. During the first six months, 36 errors that would otherwise have gone unreported were identified; most were deemed to have caused moderate to severe harm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trowbridge said the program has changed how he practices. \"I'm much more reflective, much more attuned to the errors I'm prone to make. I work with checklists more.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Factors in Play for Legislators Considering Statewide Soda Tax",
"title": "New Factors in Play for Legislators Considering Statewide Soda Tax",
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"content": "\u003cfigure id=\"attachment_12564\" class=\"wp-caption aligncenter\" style=\"max-width: 524px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/06/new-factors-in-play-for-legislators-considering-statewide-soda-tax/sodacans_gettyimagesthinkstock/\" rel=\"attachment wp-att-12564\">\u003cimg class=\"size-full wp-image-12564\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock.jpg\" alt=\"(Getty Images)\" width=\"524\" height=\"328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock.jpg 524w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock-320x200.jpg 320w\" sizes=\"(max-width: 524px) 100vw, 524px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>A soda tax failed at the ballot at \u003ca href=\"http://www.kqed.org/news/story/2012/11/07/110752/richmond_soda_tax_unpalatable_to_voters?category=politics\" target=\"_blank\">two California cities\u003c/a> last November. Before that, a statewide soda tax failed two years ago. But advocates and legislators are trying again. A bill that would require a penny-per-ounce tax on any sugary beverage is back in front of legislators and, so far, has passed out of two Senate committees.\u003c/p>\n\u003cp>\u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140SB622\" target=\"_blank\">The bill\u003c/a> by Sen. Bill Monning (D-Carmel) has two explicit goals: to \"discourage excessive consumption\" by increasing the price of sugary drinks and to create a Children's Health Promotion Fund.\u003c/p>\n\u003cp>\"We're in the midst of a public health crisis fueled by childhood obesity,\" CaliforniaHealthline reports Monning said to the Senate Committee on Health last week. \"This legislation sets an alternative path toward health and wellness.\"\u003c/p>\n\u003cp>The health committee approved the bill. Next stop is the Senate appropriations committee.\u003c/p>\n\u003cp>While the soda industry is expected to be back in force for this bill, as it was for the other soda-tax efforts, this time there are new forces in play.\u003c!--more-->\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From \u003ca href=\"http://www.californiahealthline.org/features/2013/statewide-soda-tax-gaining-momentum-in-calif-legislature.aspx\" target=\"_blank\">CaliforniaHealthline\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>(T)wo factors may change the tide: public sentiment appears to be shifting and Democrats have a supermajority in both houses of the California Legislature. ...\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiahealthline.org/articles/2013/2/15/poll-most-calif-voters-support-soda-tax-to-boost-students-health.aspx\" target=\"_blank\">A Field poll released in February\u003c/a> showed 68% of California voters would support a tax on sugar-sweetened beverages if the revenue supported school nutrition and physical activity programs. Harold Goldstein, executive director of the \u003ca href=\"http://www.publichealthadvocacy.org/\">California Center for Public Health Advocacy\u003c/a>, said sugary drinks are the main culprit in what most health leaders agree is an obesity epidemic among young Californians.\u003c/p>\n\u003cp>\"Sugary drinks are the largest driver of the obesity crisis,\" Goldstein told legislators last week. \"Almost 40% of California children are overweight, and one-third of all children, including half of Latino and African American children born in 2000, will have diabetes sometime in their lives. SB 622 is a critical step toward solving this crisis by reducing consumption of sugary drinks and paying for programs to address the problems caused by these beverages,\" Goldstein said.\u003c/p>\n\u003cp>Sen. Ed Hernandez (D-West Covina) chair of the Senate health committee, said he supports the bill because it will help even the odds that Californians -- especially kids -- might choose less sugary drinks.\u003c/p>\n\u003cp>\"We're on an unlevel playing field in terms of advertising around these products,\" Hernandez said. \"For families living in food deserts -- low-income minority families -- these drinks become staples. If we raise costs, we know it will achieve the public health goal of reducing consumption,\" Hernandez said.\u003c/p>\u003c/blockquote>\n\u003cp>CaliforniaHealthline reports that estimates of tax revenues range from $1.2 billion to $2.6 billion each year. The money would be allocated to the State Department of Public Health and the Superintendent of Public Instruction for obesity and dental disease prevention programs.\u003c/p>\n\u003cp>Opponents worry that prices will rise on all drinks, not just sugar-sweetened ones.\u003c/p>\n\u003cp>Again, from CaliforniaHealthline:\u003c/p>\n\u003cblockquote>\u003cp>\"Dramatic increases in prices will be passed on to the consumer, and it won't just be consumers of sugar-sweetened drinks,\" Achermann told the Senate health committee last week. \"We think this will raise prices on all products,\" Achermann said. \"We think it will raise all boats in terms of prices, including diet drinks.\"\u003c/p>\n\u003cp>Sen. Joel Anderson (R-San Diego), vice chair of the Senate health committee, explained his no vote.\u003c/p>\n\u003cp>\"This heavy-handed tax will disproportionally target lower-income working families and create another barrier to growing career opportunities for Californians,\" Anderson said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>And in other health news from Sacramento, \u003ca href=\"http://www.californiahealthline.org/capitol-desk/2013/5/vending-machine-bill-presents-choices.aspx\" target=\"_blank\">the legislature is considering a law \u003c/a>to require all vending machines in state buildings to offer only healthy foods. Right now, vending machines must carry 35 percent healthy foods. If this law passes, by 2017, vending machines would no longer carry any junk foods or sugary sodas.\u003c/p>\n\n",
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"excerpt": "A soda tax failed at the ballot at two California cities last November. Before that, a statewide soda tax failed two years ago. But advocates and legislators are trying again. A bill that would require a penny-per-ounce tax on any sugary beverage is back in front of legislators and, so far, has passed out of two Senate committees.\r\n\r\nThe bill by Sen. Bill Monning (D-Carmel) has two explicit goals: to \"discourage excessive consumption\" by increasing the price of sugary drinks and to create a Children's Health Promotion Fund.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12564\" class=\"wp-caption aligncenter\" style=\"max-width: 524px\">\u003ca href=\"http://ww2.kqed.org/stateofhealth/2013/05/06/new-factors-in-play-for-legislators-considering-statewide-soda-tax/sodacans_gettyimagesthinkstock/\" rel=\"attachment wp-att-12564\">\u003cimg class=\"size-full wp-image-12564\" title=\"\" src=\"http://ww2.kqed.org/stateofhealth/wp-content/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock.jpg\" alt=\"(Getty Images)\" width=\"524\" height=\"328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock.jpg 524w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/27/2013/05/SodaCans_GettyImagesThinkStock-320x200.jpg 320w\" sizes=\"(max-width: 524px) 100vw, 524px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>A soda tax failed at the ballot at \u003ca href=\"http://www.kqed.org/news/story/2012/11/07/110752/richmond_soda_tax_unpalatable_to_voters?category=politics\" target=\"_blank\">two California cities\u003c/a> last November. Before that, a statewide soda tax failed two years ago. But advocates and legislators are trying again. A bill that would require a penny-per-ounce tax on any sugary beverage is back in front of legislators and, so far, has passed out of two Senate committees.\u003c/p>\n\u003cp>\u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140SB622\" target=\"_blank\">The bill\u003c/a> by Sen. Bill Monning (D-Carmel) has two explicit goals: to \"discourage excessive consumption\" by increasing the price of sugary drinks and to create a Children's Health Promotion Fund.\u003c/p>\n\u003cp>\"We're in the midst of a public health crisis fueled by childhood obesity,\" CaliforniaHealthline reports Monning said to the Senate Committee on Health last week. \"This legislation sets an alternative path toward health and wellness.\"\u003c/p>\n\u003cp>The health committee approved the bill. Next stop is the Senate appropriations committee.\u003c/p>\n\u003cp>While the soda industry is expected to be back in force for this bill, as it was for the other soda-tax efforts, this time there are new forces in play.\u003c!--more-->\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From \u003ca href=\"http://www.californiahealthline.org/features/2013/statewide-soda-tax-gaining-momentum-in-calif-legislature.aspx\" target=\"_blank\">CaliforniaHealthline\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>(T)wo factors may change the tide: public sentiment appears to be shifting and Democrats have a supermajority in both houses of the California Legislature. ...\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiahealthline.org/articles/2013/2/15/poll-most-calif-voters-support-soda-tax-to-boost-students-health.aspx\" target=\"_blank\">A Field poll released in February\u003c/a> showed 68% of California voters would support a tax on sugar-sweetened beverages if the revenue supported school nutrition and physical activity programs. Harold Goldstein, executive director of the \u003ca href=\"http://www.publichealthadvocacy.org/\">California Center for Public Health Advocacy\u003c/a>, said sugary drinks are the main culprit in what most health leaders agree is an obesity epidemic among young Californians.\u003c/p>\n\u003cp>\"Sugary drinks are the largest driver of the obesity crisis,\" Goldstein told legislators last week. \"Almost 40% of California children are overweight, and one-third of all children, including half of Latino and African American children born in 2000, will have diabetes sometime in their lives. SB 622 is a critical step toward solving this crisis by reducing consumption of sugary drinks and paying for programs to address the problems caused by these beverages,\" Goldstein said.\u003c/p>\n\u003cp>Sen. Ed Hernandez (D-West Covina) chair of the Senate health committee, said he supports the bill because it will help even the odds that Californians -- especially kids -- might choose less sugary drinks.\u003c/p>\n\u003cp>\"We're on an unlevel playing field in terms of advertising around these products,\" Hernandez said. \"For families living in food deserts -- low-income minority families -- these drinks become staples. If we raise costs, we know it will achieve the public health goal of reducing consumption,\" Hernandez said.\u003c/p>\u003c/blockquote>\n\u003cp>CaliforniaHealthline reports that estimates of tax revenues range from $1.2 billion to $2.6 billion each year. The money would be allocated to the State Department of Public Health and the Superintendent of Public Instruction for obesity and dental disease prevention programs.\u003c/p>\n\u003cp>Opponents worry that prices will rise on all drinks, not just sugar-sweetened ones.\u003c/p>\n\u003cp>Again, from CaliforniaHealthline:\u003c/p>\n\u003cblockquote>\u003cp>\"Dramatic increases in prices will be passed on to the consumer, and it won't just be consumers of sugar-sweetened drinks,\" Achermann told the Senate health committee last week. \"We think this will raise prices on all products,\" Achermann said. \"We think it will raise all boats in terms of prices, including diet drinks.\"\u003c/p>\n\u003cp>Sen. Joel Anderson (R-San Diego), vice chair of the Senate health committee, explained his no vote.\u003c/p>\n\u003cp>\"This heavy-handed tax will disproportionally target lower-income working families and create another barrier to growing career opportunities for Californians,\" Anderson said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>And in other health news from Sacramento, \u003ca href=\"http://www.californiahealthline.org/capitol-desk/2013/5/vending-machine-bill-presents-choices.aspx\" target=\"_blank\">the legislature is considering a law \u003c/a>to require all vending machines in state buildings to offer only healthy foods. Right now, vending machines must carry 35 percent healthy foods. If this law passes, by 2017, vending machines would no longer carry any junk foods or sugary sodas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\n\tSen. Barbara Boxer is joining with leaders of the organic food movement to grow support for \u003ca target=\"_blank\" href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" rel=\"noopener\">a bill\u003c/a> that would require new labeling for genetically engineered food. Boxer says the United States needs to follow the lead set in dozens of other nations.\u003c/p>\n\u003cp>\n\tSpeaking at Clif Bar headquarters in \u003ca href=\"http://www.kqed.org/news/story/2013/05/03/120282/boxer_wants_fda_to_label_genetically_modified_foods?category=science\" target=\"_blank\" rel=\"noopener\">…\u003c/a> \u003c/p>\n\u003cp>Source: \u003ca href=\"http://www.kqed.org/news/story/2013/05/03/120282/boxer_wants_fda_to_label_genetically_modified_foods?category=science\" target=\"_blank\" title=\"Boxer Wants FDA to Label Genetically Modified Foods\" rel=\"noopener\">KQED Radio News – Science\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\n\tSen. Barbara Boxer is joining with leaders of the organic food movement to grow support for \u003ca target=\"_blank\" href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" rel=\"noopener\">a bill\u003c/a> that would require new labeling for genetically engineered food. Boxer says the United States needs to follow the lead set in dozens of other nations.\u003c/p>\n\u003cp>\n\tSpeaking at Clif Bar headquarters in \u003ca href=\"http://www.kqed.org/news/story/2013/05/03/120282/boxer_wants_fda_to_label_genetically_modified_foods?category=science\" target=\"_blank\" rel=\"noopener\">…\u003c/a> \u003c/p>\n\u003cp>Source: \u003ca href=\"http://www.kqed.org/news/story/2013/05/03/120282/boxer_wants_fda_to_label_genetically_modified_foods?category=science\" target=\"_blank\" title=\"Boxer Wants FDA to Label Genetically Modified Foods\" rel=\"noopener\">KQED Radio News – Science\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In Search of the Bacterial Garden of Eden",
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"content": "\u003cp>\u003cstrong>A vast and teeming crew\u003c/strong>\u003c/p>\n\u003cp>Here's something to stop and consider: You are mostly not you.\u003c/p>\n\u003cp>Ninety percent of the cells in your body don't have your DNA. They weren't in you when you were in the womb. Instead, they belong to trillions of tiny bacteria and other microbes that live in your stomach, your mouth and on your skin, among other places. Collectively, they make up between five and ten pounds of your body weight, a vast and teeming crew known as the microbiome.\u003c/p>\n\u003cp>Scientists have known about the microbiome for some time, but the advent of relatively inexpensive DNA sequencing has transformed the research, making it possible to sequence – and therefore identify – thousands of species of bacteria and other microbes at once.\u003c/p>\n\u003caside class=\"alignright\">\u003cstrong>The Human Microbiome: A Rogue's Gallery\u003c/strong>\n\u003cfigure id=\"attachment_53922\" class=\"wp-caption aligncenter\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/\">\u003cimg class=\"size-full wp-image-53922\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/rogues.jpg\" alt=\"rogues\" width=\"320\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What are these creatures living inside us? Find out here.\u003c/figcaption>\u003c/figure>\n\u003c/aside>\n\u003cp>Among those doing the cataloging is Katie Pollard, a geneticist at the Gladstone Institutes in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not long ago, Pollard was chatting with a few colleagues in a weekly meeting when one of them, a grad student named Chris Gignoux, mentioned some field work he'd been doing in a remote part of South Africa with an indigenous sheep and goat herding group called the Khoisan.\u003c/p>\n\u003cp>The Khiosan are thought to be the oldest genetic group on earth, ancestors of the rest of us. Even their language is unique, a \u003ca href=\"http://www.youtube.com/watch?v=c246fZ-7z1w\">“click” language\u003c/a> with consonants found nowhere else in the world.\u003c/p>\n\u003cp>Gignoux is part of a team trying to \u003ca href=\"http://www.nature.com/ncomms/journal/v3/n10/fig_tab/ncomms2140_F2.html\">piece together\u003c/a> the Khoisan's evolutionary history by studying their DNA, which the team extracts from saliva samples collected during field research trips to South Africa.\u003c/p>\n\u003cp>But the scientists were running into a problem. The Khoisan samples were contaminated with non-human cells: bacteria and other microbes that live in the Khoisan's mouths.\u003c/p>\n\u003cp>“The exact DNA that they were viewing as contamination was very interesting to us,” says Pollard.\u003c/p>\n\u003cp>\u003cstrong> A garden in your gut\u003c/strong>\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"The exact DNA that they were viewing as contamination was very interesting to us,” says Pollard.\u003c/aside>\n\u003cp>In recent years, scientists have come to see these bacteria and other microbes as a delicate ecosystem inside each of us. You can think of it as a garden in your guts, one you are constantly tending and adding to every time you eat a meal or are exposed to something in your environment.\u003c/p>\n\u003cp>And just like a garden, things can get out of whack. Invasive species take over; certain plants die off.\u003c/p>\n\u003cp>And when this happens, scientists believe, people can get sick.\u003c/p>\n\u003cp>Michael Fischbach is an assistant professor in the school of pharmacy at UCSF. He reels off a list of diseases that might – repeat, \u003cem>might\u003c/em> -- be connected to changes in our microbiome: “the inflammatory bowel diseases, including Crohn's disease. Possibly diabetes and obesity. Possibly even allergic diseases like asthma.”\u003c/p>\n\u003cp>This is new science. No one really knows. But Fischbach and others who study the microbiome are excited about the potential here, in part because of two recent discoveries.\u003c/p>\n\u003cfigure id=\"attachment_53921\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/pollard.jpg\" alt=\"Katie Pollard, a geneticist at the Gladstone Institutes in San Francisco, is working on cataloging the human microbiome. (Courtesy photo)\" width=\"640\" height=\"485\">\u003cfigcaption class=\"wp-caption-text\">Katie Pollard, a geneticist at the Gladstone Institutes in San Francisco, is working on cataloging the human microbiome. (Courtesy photo)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fecal transplants and an unlikely connection\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One was the announcement last year that people suffering from a stubborn bacterial infection called C.difficile were cured after receiving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365524/\">fecal transplants\u003c/a>. They ingested fresh feces – collected from healthy donors and teeming with healthy bacteria – through a tube in their nose. It was a microbiome transplant, and it worked.\u003c/p>\n\u003cp>The second development came last month, when a researcher at the Cleveland Clinic published \u003ca href=\"http://my.clevelandclinic.org/media_relations/library/2013/2013-04-07-cleveland-clinic-researchers-discover-link-between-heart-disease-and-compound-found-in-red-meat-energy-drinks.aspx\">results\u003c/a> connecting bacteria in people's guts to heart disease.\u003c/p>\n\u003cp>“Nobody would have put heart disease on that list,” says Fischbach.\u003c/p>\n\u003cp>He says the announcement sent ripples of optimism throughout the microbiome research community. “The notion that you could come up with something that is going to surprise even those who have been working on it for some time is very much in the air.”\u003c/p>\n\u003cp>Also fueling the excitement is the recent completion of the \u003ca href=\"http://commonfund.nih.gov/hmp/\">Human Microbiome Project\u003c/a>, an effort, funded by the National Institutes of Health, to identify and catalogue the microbiota of 242 healthy American volunteers.\u003c/p>\n\u003cp>Now that scientists are starting to get a handle on what kinds of microbes live in the human body and, roughly, how those populations differ from one individual to another, a key question will be whether there is such a thing as an “ideal” microbiome.\u003c/p>\n\u003cp>In other words, if a bad, or imbalanced microbiome can make people sick, what does a good, balanced microbiome look like? What are the microbes that have evolved to keep us healthy, and how do they do it?\u003cbr>\n\u003cstrong>\u003cbr>\nWas there a microbial Garden of Eden?\u003c/strong>\u003c/p>\n\u003cp>This is a hard question to answer because most of us have made huge, sweeping changes to our microbiomes at least several times in our lives by taking antibiotics.\u003c/p>\n\u003cp>David Relman, a professor of medicine at Stanford, was one of the first scientists to use DNA sequencing to study the makeup of the microbiome, using a swab from the inside of his own cheek.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Antibiotics are \"more like a cluster bomb,\" says Relman. \"They're indiscriminate. And there's a lot of collateral damage.”\u003c/aside>\n\u003cp>Since then, his work has explored how antibiotics affect the microbiome, and how long those \u003ca href=\"http://www.pnas.org/content/early/2010/09/14/1000087107\">changes persist\u003c/a>. He says while antibiotics have saved millions of lives, they’re a blunt instrument.\u003c/p>\n\u003cp>“In the past, we thought of antibiotics as magic bullets,” Relman says. “But – I hate using the military metaphor – they're more like a cluster bomb, or a neutron bomb. They're indiscriminate. And there's a lot of collateral damage.”\u003c/p>\n\u003cp>That collateral damage includes healthy bacteria, which may play important roles in digestion and other functions. Antibiotics can also create ideal environments for harmful bacteria to thrive.\u003c/p>\n\u003cp>Sometimes, the balance restores itself. Other times, the changes may be permanent. If a particular strain of bacteria is lost, it can't be passed on from one human generation to the next.\u003c/p>\n\u003cp>But this is hard to study. Because there’s almost no one out there who hasn't taken antibiotics. Which brings us back to the Khoisan.\u003c/p>\n\u003cp>\u003cstrong>Learning from the Khoisan\u003c/strong>\u003c/p>\n\u003cp>What occurred to Katie Pollard is that the Khoisan for the most part haven’t had that repeated antibiotic exposure. If researchers can find bacteria in the Khoisan that don’t show up in the saliva of industrialized groups, she says, “that would suggest that something in the modern lifestyle has potentially wiped out these bacteria.”\u003c/p>\n\u003cp>This work is just beginning. So far, Pollard's team has identified about 900 species of microbes in the Khoisan saliva. Next, they'll compare those species to samples from other populations to see whether there are any completely novel microbes in the Khoisan, microbes she and others haven't seen before.\u003c/p>\n\u003cp>Lest anyone start thinking that the Khoisan microbiome could be some sort of wholesale solution to modern ills (maybe imported through some kind of trans-Atlantic fecal transplant?) think again.\u003c/p>\n\u003cp>Among those 900 bacterial species identified, says Pollard, are several that you definitely wouldn't want, a fact that becomes clear when you look at photos of the Khoisan, many of whom are missing teeth.\u003c/p>\n\u003cp>“Many of the bacteria we've found are known pathogens,” says Pollard, “in terms of gum disease or enhancing plaque.”\u003c/p>\n\u003cp>Modern medicine has not been all bad for the microbiome.\u003c/p>\n\u003cp>Pollard and others who do DNA sequencing on gut microbes face a massive computational challenge, one that makes the human genome project look like a cakewalk.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the end result, say Pollard and others, could be new insights into how we could tweak, even curate the bacteria in our bodies, to make ourselves healthier.\u003c/p>\n\n",
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"excerpt": "Now that scientists are starting to get a handle on what kinds of microbes live in the human body and, roughly, how those populations differ from one individual to another, a key question will be whether there is such a thing as an “ideal” microbiome. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>A vast and teeming crew\u003c/strong>\u003c/p>\n\u003cp>Here's something to stop and consider: You are mostly not you.\u003c/p>\n\u003cp>Ninety percent of the cells in your body don't have your DNA. They weren't in you when you were in the womb. Instead, they belong to trillions of tiny bacteria and other microbes that live in your stomach, your mouth and on your skin, among other places. Collectively, they make up between five and ten pounds of your body weight, a vast and teeming crew known as the microbiome.\u003c/p>\n\u003cp>Scientists have known about the microbiome for some time, but the advent of relatively inexpensive DNA sequencing has transformed the research, making it possible to sequence – and therefore identify – thousands of species of bacteria and other microbes at once.\u003c/p>\n\u003caside class=\"alignright\">\u003cstrong>The Human Microbiome: A Rogue's Gallery\u003c/strong>\n\u003cfigure id=\"attachment_53922\" class=\"wp-caption aligncenter\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/\">\u003cimg class=\"size-full wp-image-53922\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/rogues.jpg\" alt=\"rogues\" width=\"320\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What are these creatures living inside us? Find out here.\u003c/figcaption>\u003c/figure>\n\u003c/aside>\n\u003cp>Among those doing the cataloging is Katie Pollard, a geneticist at the Gladstone Institutes in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not long ago, Pollard was chatting with a few colleagues in a weekly meeting when one of them, a grad student named Chris Gignoux, mentioned some field work he'd been doing in a remote part of South Africa with an indigenous sheep and goat herding group called the Khoisan.\u003c/p>\n\u003cp>The Khiosan are thought to be the oldest genetic group on earth, ancestors of the rest of us. Even their language is unique, a \u003ca href=\"http://www.youtube.com/watch?v=c246fZ-7z1w\">“click” language\u003c/a> with consonants found nowhere else in the world.\u003c/p>\n\u003cp>Gignoux is part of a team trying to \u003ca href=\"http://www.nature.com/ncomms/journal/v3/n10/fig_tab/ncomms2140_F2.html\">piece together\u003c/a> the Khoisan's evolutionary history by studying their DNA, which the team extracts from saliva samples collected during field research trips to South Africa.\u003c/p>\n\u003cp>But the scientists were running into a problem. The Khoisan samples were contaminated with non-human cells: bacteria and other microbes that live in the Khoisan's mouths.\u003c/p>\n\u003cp>“The exact DNA that they were viewing as contamination was very interesting to us,” says Pollard.\u003c/p>\n\u003cp>\u003cstrong> A garden in your gut\u003c/strong>\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"The exact DNA that they were viewing as contamination was very interesting to us,” says Pollard.\u003c/aside>\n\u003cp>In recent years, scientists have come to see these bacteria and other microbes as a delicate ecosystem inside each of us. You can think of it as a garden in your guts, one you are constantly tending and adding to every time you eat a meal or are exposed to something in your environment.\u003c/p>\n\u003cp>And just like a garden, things can get out of whack. Invasive species take over; certain plants die off.\u003c/p>\n\u003cp>And when this happens, scientists believe, people can get sick.\u003c/p>\n\u003cp>Michael Fischbach is an assistant professor in the school of pharmacy at UCSF. He reels off a list of diseases that might – repeat, \u003cem>might\u003c/em> -- be connected to changes in our microbiome: “the inflammatory bowel diseases, including Crohn's disease. Possibly diabetes and obesity. Possibly even allergic diseases like asthma.”\u003c/p>\n\u003cp>This is new science. No one really knows. But Fischbach and others who study the microbiome are excited about the potential here, in part because of two recent discoveries.\u003c/p>\n\u003cfigure id=\"attachment_53921\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/pollard.jpg\" alt=\"Katie Pollard, a geneticist at the Gladstone Institutes in San Francisco, is working on cataloging the human microbiome. (Courtesy photo)\" width=\"640\" height=\"485\">\u003cfigcaption class=\"wp-caption-text\">Katie Pollard, a geneticist at the Gladstone Institutes in San Francisco, is working on cataloging the human microbiome. (Courtesy photo)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fecal transplants and an unlikely connection\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One was the announcement last year that people suffering from a stubborn bacterial infection called C.difficile were cured after receiving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365524/\">fecal transplants\u003c/a>. They ingested fresh feces – collected from healthy donors and teeming with healthy bacteria – through a tube in their nose. It was a microbiome transplant, and it worked.\u003c/p>\n\u003cp>The second development came last month, when a researcher at the Cleveland Clinic published \u003ca href=\"http://my.clevelandclinic.org/media_relations/library/2013/2013-04-07-cleveland-clinic-researchers-discover-link-between-heart-disease-and-compound-found-in-red-meat-energy-drinks.aspx\">results\u003c/a> connecting bacteria in people's guts to heart disease.\u003c/p>\n\u003cp>“Nobody would have put heart disease on that list,” says Fischbach.\u003c/p>\n\u003cp>He says the announcement sent ripples of optimism throughout the microbiome research community. “The notion that you could come up with something that is going to surprise even those who have been working on it for some time is very much in the air.”\u003c/p>\n\u003cp>Also fueling the excitement is the recent completion of the \u003ca href=\"http://commonfund.nih.gov/hmp/\">Human Microbiome Project\u003c/a>, an effort, funded by the National Institutes of Health, to identify and catalogue the microbiota of 242 healthy American volunteers.\u003c/p>\n\u003cp>Now that scientists are starting to get a handle on what kinds of microbes live in the human body and, roughly, how those populations differ from one individual to another, a key question will be whether there is such a thing as an “ideal” microbiome.\u003c/p>\n\u003cp>In other words, if a bad, or imbalanced microbiome can make people sick, what does a good, balanced microbiome look like? What are the microbes that have evolved to keep us healthy, and how do they do it?\u003cbr>\n\u003cstrong>\u003cbr>\nWas there a microbial Garden of Eden?\u003c/strong>\u003c/p>\n\u003cp>This is a hard question to answer because most of us have made huge, sweeping changes to our microbiomes at least several times in our lives by taking antibiotics.\u003c/p>\n\u003cp>David Relman, a professor of medicine at Stanford, was one of the first scientists to use DNA sequencing to study the makeup of the microbiome, using a swab from the inside of his own cheek.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Antibiotics are \"more like a cluster bomb,\" says Relman. \"They're indiscriminate. And there's a lot of collateral damage.”\u003c/aside>\n\u003cp>Since then, his work has explored how antibiotics affect the microbiome, and how long those \u003ca href=\"http://www.pnas.org/content/early/2010/09/14/1000087107\">changes persist\u003c/a>. He says while antibiotics have saved millions of lives, they’re a blunt instrument.\u003c/p>\n\u003cp>“In the past, we thought of antibiotics as magic bullets,” Relman says. “But – I hate using the military metaphor – they're more like a cluster bomb, or a neutron bomb. They're indiscriminate. And there's a lot of collateral damage.”\u003c/p>\n\u003cp>That collateral damage includes healthy bacteria, which may play important roles in digestion and other functions. Antibiotics can also create ideal environments for harmful bacteria to thrive.\u003c/p>\n\u003cp>Sometimes, the balance restores itself. Other times, the changes may be permanent. If a particular strain of bacteria is lost, it can't be passed on from one human generation to the next.\u003c/p>\n\u003cp>But this is hard to study. Because there’s almost no one out there who hasn't taken antibiotics. Which brings us back to the Khoisan.\u003c/p>\n\u003cp>\u003cstrong>Learning from the Khoisan\u003c/strong>\u003c/p>\n\u003cp>What occurred to Katie Pollard is that the Khoisan for the most part haven’t had that repeated antibiotic exposure. If researchers can find bacteria in the Khoisan that don’t show up in the saliva of industrialized groups, she says, “that would suggest that something in the modern lifestyle has potentially wiped out these bacteria.”\u003c/p>\n\u003cp>This work is just beginning. So far, Pollard's team has identified about 900 species of microbes in the Khoisan saliva. Next, they'll compare those species to samples from other populations to see whether there are any completely novel microbes in the Khoisan, microbes she and others haven't seen before.\u003c/p>\n\u003cp>Lest anyone start thinking that the Khoisan microbiome could be some sort of wholesale solution to modern ills (maybe imported through some kind of trans-Atlantic fecal transplant?) think again.\u003c/p>\n\u003cp>Among those 900 bacterial species identified, says Pollard, are several that you definitely wouldn't want, a fact that becomes clear when you look at photos of the Khoisan, many of whom are missing teeth.\u003c/p>\n\u003cp>“Many of the bacteria we've found are known pathogens,” says Pollard, “in terms of gum disease or enhancing plaque.”\u003c/p>\n\u003cp>Modern medicine has not been all bad for the microbiome.\u003c/p>\n\u003cp>Pollard and others who do DNA sequencing on gut microbes face a massive computational challenge, one that makes the human genome project look like a cakewalk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the end result, say Pollard and others, could be new insights into how we could tweak, even curate the bacteria in our bodies, to make ourselves healthier.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Human Microbiome: A Rogue's Gallery",
"title": "The Human Microbiome: A Rogue's Gallery",
"headTitle": "QUEST | KQED Science",
"content": "\u003cp>Scientists are starting to get a handle on what kinds of microbes live in the human body and, roughly, how those populations differ from one individual to another. A key question now is whether there is such a thing as an “ideal” microbiome. In the meantime, get to know some of the microbes that may be in your gut. \u003c/p>\n\u003cfigure id=\"attachment_53890\" class=\"wp-caption alignleft\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/empylori/\" rel=\"attachment wp-att-53890\">\u003cimg class=\"size-full wp-image-53890\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/EMpylori.jpg\" alt=\"H. pylori has lived in our stomachs for 200,000 years. (Photo: Yutaka Tsutsumi)\" width=\"600\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/EMpylori.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/EMpylori-400x267.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>H. pylori\u003c/em> has lived in our stomachs for 200,000 years. (Photo: Dr. Yutaka Tsutsumi)\u003c/figcaption>\u003c/figure>\n\u003cp dir=\"ltr\">\u003cstrong>\u003cem>Helicobacter pylori\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Humans have a love-hate relationship with \u003cem>H. pylori\u003c/em>. It has dwelled inside our stomachs for 200,000 or so years, but its role is unclear. Scientists believe the microbe causes peptic ulcers and have linked it with an increased risk of stomach cancer. But the percentage of people with \u003cem>H. pylori\u003c/em> has been shrinking, particularly in the Western world where antibiotic use has been widespread for more than half a century. Those lacking in \u003cem>H. pylori\u003c/em> may be at higher risk for asthma or obesity, since the bacteria helps tell us when we’re full. Scientists aren’t sure whether the absence of the microbe actually causes asthma or obesity, but the two occurrences do correlate.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.newyorker.com/reporting/2012/10/22/121022fa_fact_specter\">Source\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_53889\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/clostridium_difficile_01/\" rel=\"attachment wp-att-53889\">\u003cimg class=\"size-full wp-image-53889\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Clostridium_difficile_01.png\" alt='C. difficile can cause some nasty problems if left unchecked by \"good\" bacteria. (Photo: Centers for Disease Control)' width=\"320\" height=\"auto\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/Clostridium_difficile_01.png 447w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/Clostridium_difficile_01-400x268.png 400w\" sizes=\"(max-width: 447px) 100vw, 447px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">C. difficile can cause some nasty problems if left unchecked by \"good\" bacteria. (Photo: Centers for Disease Control)\u003c/figcaption>\u003c/figure>\n\u003cdiv>\u003cstrong>\u003cem>Clostridium difficile\u003c/em>\u003c/strong>\u003c/div>\n\u003cp>The “good” bacteria in your gut often keep bad stuff at bay. When the good guys are destroyed (possibly with antibiotics), \u003cem>C. difficile\u003c/em> takes over, which can cause severe diarrhea or deadly inflammation of the colon. The condition most commonly affects hospitalized older adults or those in long-term care. The cure: more antibiotics — or a fecal transplant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.mayoclinic.com/health/c-difficile/DS00736\">Source\u003c/a>\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Bifidobacterium\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_53888\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/bifidobacterium/\" rel=\"attachment wp-att-53888\">\u003cimg class=\"size-full wp-image-53888\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Bifidobacterium.jpg\" alt=\"Bifidobacterium lives throughout the body and can be damaged by antibiotic treatments. (Photo: Wikimedia Commons)\" width=\"320\" height=\"auto\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bifidobacterium lives throughout the body and can be damaged by antibiotic treatments. (Photo: Wikimedia Commons)\u003c/figcaption>\u003c/figure>\n\u003cp dir=\"ltr\">The gut biota ecosystem is a dramatically changing environment in the first two years of life. Bifidobacterium include a range of bacteria species that exist symbiotically throughout our bodies. But the evolution of Bifidobacterium in infant bodies can be stunted by early antibiotic treatment. The bacteria are linked with many probiotic benefits, and scientists do not yet understand the long-term health consequences of reducing their numbers.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22948872\">Source\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_53891\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/p-ging/\" rel=\"attachment wp-att-53891\">\u003cimg class=\"size-full wp-image-53891\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/p-ging.jpg\" alt=\"P. gingivalis can make your teeth fall out. (Photo: Flickr user AJC1)\" width=\"320\" height=\"auto\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">P. gingivalis can make your teeth fall out. (Photo: Flickr user AJC1)\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Porphyromonas gingivalis\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Did you brush your teeth this morning? The microflora in our mouths can cause some real problems. Take \u003cem>P. gingivalis\u003c/em> (pictured). The bacteria places a role in the onset of periodontitis, an inflammation of the gums that causes teeth to fall out. \u003cem>P. gingivalis\u003c/em> is also associated with rheumatoid arthritis and heart disease. It’s less abundant in the mouth than, say, \u003cem>Streptococcus parasanguinis\u003c/em>. Those bacteria colonize the surface of your teeth, forming plaque.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Get to know some of the microbes that may be in your gut. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Scientists are starting to get a handle on what kinds of microbes live in the human body and, roughly, how those populations differ from one individual to another. A key question now is whether there is such a thing as an “ideal” microbiome. In the meantime, get to know some of the microbes that may be in your gut. \u003c/p>\n\u003cfigure id=\"attachment_53890\" class=\"wp-caption alignleft\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/empylori/\" rel=\"attachment wp-att-53890\">\u003cimg class=\"size-full wp-image-53890\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/EMpylori.jpg\" alt=\"H. pylori has lived in our stomachs for 200,000 years. (Photo: Yutaka Tsutsumi)\" width=\"600\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/EMpylori.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/EMpylori-400x267.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>H. pylori\u003c/em> has lived in our stomachs for 200,000 years. (Photo: Dr. Yutaka Tsutsumi)\u003c/figcaption>\u003c/figure>\n\u003cp dir=\"ltr\">\u003cstrong>\u003cem>Helicobacter pylori\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Humans have a love-hate relationship with \u003cem>H. pylori\u003c/em>. It has dwelled inside our stomachs for 200,000 or so years, but its role is unclear. Scientists believe the microbe causes peptic ulcers and have linked it with an increased risk of stomach cancer. But the percentage of people with \u003cem>H. pylori\u003c/em> has been shrinking, particularly in the Western world where antibiotic use has been widespread for more than half a century. Those lacking in \u003cem>H. pylori\u003c/em> may be at higher risk for asthma or obesity, since the bacteria helps tell us when we’re full. Scientists aren’t sure whether the absence of the microbe actually causes asthma or obesity, but the two occurrences do correlate.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.newyorker.com/reporting/2012/10/22/121022fa_fact_specter\">Source\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_53889\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/clostridium_difficile_01/\" rel=\"attachment wp-att-53889\">\u003cimg class=\"size-full wp-image-53889\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Clostridium_difficile_01.png\" alt='C. difficile can cause some nasty problems if left unchecked by \"good\" bacteria. (Photo: Centers for Disease Control)' width=\"320\" height=\"auto\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/Clostridium_difficile_01.png 447w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/Clostridium_difficile_01-400x268.png 400w\" sizes=\"(max-width: 447px) 100vw, 447px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">C. difficile can cause some nasty problems if left unchecked by \"good\" bacteria. (Photo: Centers for Disease Control)\u003c/figcaption>\u003c/figure>\n\u003cdiv>\u003cstrong>\u003cem>Clostridium difficile\u003c/em>\u003c/strong>\u003c/div>\n\u003cp>The “good” bacteria in your gut often keep bad stuff at bay. When the good guys are destroyed (possibly with antibiotics), \u003cem>C. difficile\u003c/em> takes over, which can cause severe diarrhea or deadly inflammation of the colon. The condition most commonly affects hospitalized older adults or those in long-term care. The cure: more antibiotics — or a fecal transplant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.mayoclinic.com/health/c-difficile/DS00736\">Source\u003c/a>\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Bifidobacterium\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_53888\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/bifidobacterium/\" rel=\"attachment wp-att-53888\">\u003cimg class=\"size-full wp-image-53888\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Bifidobacterium.jpg\" alt=\"Bifidobacterium lives throughout the body and can be damaged by antibiotic treatments. (Photo: Wikimedia Commons)\" width=\"320\" height=\"auto\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bifidobacterium lives throughout the body and can be damaged by antibiotic treatments. (Photo: Wikimedia Commons)\u003c/figcaption>\u003c/figure>\n\u003cp dir=\"ltr\">The gut biota ecosystem is a dramatically changing environment in the first two years of life. Bifidobacterium include a range of bacteria species that exist symbiotically throughout our bodies. But the evolution of Bifidobacterium in infant bodies can be stunted by early antibiotic treatment. The bacteria are linked with many probiotic benefits, and scientists do not yet understand the long-term health consequences of reducing their numbers.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22948872\">Source\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_53891\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/05/03/the-human-microbiome-a-rogues-gallery/p-ging/\" rel=\"attachment wp-att-53891\">\u003cimg class=\"size-full wp-image-53891\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/p-ging.jpg\" alt=\"P. gingivalis can make your teeth fall out. (Photo: Flickr user AJC1)\" width=\"320\" height=\"auto\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">P. gingivalis can make your teeth fall out. (Photo: Flickr user AJC1)\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Porphyromonas gingivalis\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Did you brush your teeth this morning? The microflora in our mouths can cause some real problems. Take \u003cem>P. gingivalis\u003c/em> (pictured). The bacteria places a role in the onset of periodontitis, an inflammation of the gums that causes teeth to fall out. \u003cem>P. gingivalis\u003c/em> is also associated with rheumatoid arthritis and heart disease. It’s less abundant in the mouth than, say, \u003cem>Streptococcus parasanguinis\u003c/em>. Those bacteria colonize the surface of your teeth, forming plaque.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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},
"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
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