Tough and Tasty: Recasting a Resilient Weed as a Wild Edible
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Maybe you’d insist he get out of the heat and drink some water, or take a vacation.\u003c/p>\n\u003cdiv>\n\u003cp>Believe it or not, that farmer may have good reason to protect his weeds.\u003c/p>\n\u003cp>In the middle of July 2012, the costliest drought in recorded history had Nebraska in its grip. Not a sprinkle of rain had fallen on Ross Brockley’s farm since June 4, and wouldn’t again until July 31. His half-dozen acres of vegetable gardens were green thanks only to constant watering by hand and diligent weeding performed by Brockley, his wife, Barb, and me, his lone farmhand.\u003c/p>\n\u003cp>Here in the southeast corner of the state, residents had spent their summer watching scorched soil crack and fields of crops turn brown. On this particular day I noticed a very healthy plant in an empty garden bed. It didn’t resemble anything I recognized as food so I pulled it up.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches.\u003c/aside>\n\u003cp>“Don’t do that!” Brockley yelped from across the garden. “I’m saving it,” he said sternly. “We’ll eat that.”\u003c/p>\n\u003cp>Really?\u003c/p>\n\u003cp>The plant looked like a bundle of long red worms, each with several green oval-shaped cartoon ears. It looked more like something suited for a compost pile than a cultivated garden. This drought had clearly taken a toll on Brockley’s mental state.\u003c/p>\n\u003cp>He picked up the plant I had just discarded, broke off two stems, and put one in his mouth. He held the other in front of my face, indicating that I was to follow his lead.\u003c/p>\n\u003cp>“It’s purslane,” he said as he chewed, “and it’s primo!”\u003c/p>\n\u003cp>I hesitantly took a bite and chewed it slowly. “Peppery,” I thought. The crunch felt like a snap pea with the skin of an apple. Then came a blast of citrus flavor. I would have told Brockley that I enjoyed it, but I couldn’t bring myself to interrupt his obvious state of food bliss. I simply looked on as he finished eating the entire plant.\u003c/p>\n\u003cp style=\"text-align: center\">\u003cobject width=\"560\" height=\"315\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"src\" value=\"//www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"315\" type=\"application/x-shockwave-flash\" src=\"http://www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\" allowfullscreen=\"true\" allowscriptaccess=\"always\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After this introduction to purslane, I started seeing it everywhere -- from my yard to cracks in sidewalks to the shoulders of gravel roads. Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches. The stuff seemed to be laughing in the face of the unrelenting dry spell.\u003c/p>\n\u003cp>I wondered if my conditioned aversion to weeds had been keeping me from trying other wild edibles, so I sought out an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\">\u003cimg class=\"alignleft\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\" alt=\"purslaneoxtailsoup-1\" width=\"242\" height=\"747\">\u003c/a>Kay Young is a local legend among plant people. In 1993, she authored \u003ca href=\"http://tinyurl.com/lhy55p6\">\u003cstrong>Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains\u003c/strong>\u003c/a>, and has been active in Lincoln’s gardening community for decades. The 82-year-old has dedicated her life to local folklore, horticulture, and ethnobotany. A quick tour of her backyard revealed a variety of nurtured plants that one would expect to see in a yard-waste bin.\u003c/p>\n\u003cp>She walked me around her property, showing off several edible plants that occur naturally in our prairie ecosystems. We nipped at milkweed, lambsquarter, various flower blossoms, dandelions, and more. Young’s current favorite is Virginia mountain mint, which is native to Nebraska. It makes a refreshing, sugar-free drink when refrigerated in a pitcher of water.\u003c/p>\n\u003cp>At her driveway we snacked on purslane that she’d planted in flowerpots. She recommended including the leaves in tacos and burritos and praised its ability to replace less reliable greens.\u003c/p>\n\u003cp>“If you make a sandwich with mayonnaise or salad dressing, it doesn’t get wimpy the way lettuce does,” she said of purslane’s hardy leaves. “And in the summer, when the lettuce is getting bitter, purslane is still just wonderful.”\u003c/p>\n\u003cp>Okay, so with minimal to no help, purslane and other wild plants are thriving during the country’s worst drought in decades. On top of that, they taste good. But the label “edible” is just a nice way of saying it’s something to chew on that won’t kill you, right?\u003c/p>\n\u003cp>Wrong. For instance, purslane might be one of the healthiest greens out there. \u003ca href=\"http://www.scielo.cl/scielo.php?pid=S0716-97602004000200013&script=sci_arttext\">A study by the Center for Genetics, Nutrition and Health,\u003c/a> a nonprofit research organization in Washington, D.C., states that purslane is the “richest source of omega-3 fatty acids of any green leafy vegetable yet examined.”\u003c/p>\n\u003cp>Omega-3 fatty acids contribute to proper metabolism, and according to the same report, their presence is waning in a Western diet that strays from nutrient sources that humans evolved to need.\u003c/p>\n\u003cp>“In developing new sources of food, the study of dietary composition of wild plants is essential,” the report concludes. “Their cultivation should lead to increased production of plants rich in omega-3 fatty acids and antioxidants, both of which reduce the risk of chronic diseases.”\u003c/p>\n\u003cp style=\"text-align: left\">Reading this made me wonder why we weren’t cultivating nutritious, drought-tolerant weeds like purslane. Could some of these wild edibles become dinner-table staples in the near future?\u003c/p>\n\u003cp style=\"text-align: left\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto.png\">\u003cimg class=\"alignnone size-large wp-image-58260\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto-640x325.png\" alt=\"purslane_breakoutphoto\" width=\"640\" height=\"325\">\u003c/a>\u003c/p>\n\u003cp>To answer that question I visited Bob Henrickson, an assistant director of the \u003ca href=\"http://arboretum.unl.edu\">Nebraska State Arboretum\u003c/a> at the University of Nebraska-Lincoln.\u003c/p>\n\u003cp>Henrickson agreed that people are failing themselves by not indulging in the prairie’s naturally occurring food sources. He acknowledged that cultivating these so-called weeds would require less water and potentially reduce the need for pesticides and chemical fertilizers, but he was not optimistic that vast fields of purslane, milkweed, or gooseberries would soon replace the established, lucrative crops of the Great Plains.\u003c/p>\n\u003cp>“We’re never gonna outcompete corn and beans,” he said.\u003c/p>\n\u003cp>He suggested that the best chance to get wild edibles onto dinner plates on a larger scale is to introduce them to urban gardeners who grow food to support their own dietary values and not their pocketbooks.\u003c/p>\n\u003cp>“Use them with the attitude that ‘it’s going to enhance my food,’ not that ‘I’m going to save me and the planet,’ and you’ll find yourself using them more and more.”\u003c/p>\n\u003cp>Back at the farm, Brockley agrees with that sentiment. He just wants to see his customers using common sense in their relationship with purslane instead of worrying about his mental health when he eats it in front of them.\u003c/p>\n\u003cp>“People say, ‘That stuff grows in the cracks of my sidewalk. I don’t want to eat that.’ But when you think about it, it’s growing in the cracks of sidewalks during the worst drought of most of our lives. Isn’t that exactly what you want to eat?” asks Brockley.\u003c/p>\n\u003cp>“Whatever is in that plant, keeping it alive and healthy,” he adds, “I want in my blood.”\u003c/p>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Find out why some residents of a drought-plagued state are welcoming a weed to their gardens—and their dinner plates.","status":"publish","parent":0,"modified":1375399144,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1205},"headData":{"title":"Tough and Tasty: Recasting a Resilient Weed as a Wild Edible | KQED","description":"Find out why some residents of a drought-plagued state are welcoming a weed to their gardens—and their dinner plates.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tough and Tasty: Recasting a Resilient Weed as a Wild Edible ","datePublished":"2013-07-30T14:00:07.000Z","dateModified":"2013-08-01T23:19:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53521 http://science.kqed.org/quest/?p=53521","disqusUrl":"https://ww2.kqed.org/quest/2013/07/30/purslane-resilient-weed-wild-edible/","disqusTitle":"Tough and Tasty: Recasting a Resilient Weed as a Wild Edible ","path":"/quest/53521/purslane-resilient-weed-wild-edible","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58462\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/ross1.png\">\u003cimg class=\"size-large wp-image-58462 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/ross1-640x358.png\" alt=\"ross\" width=\"640\" height=\"358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>(Photo by Jon Augustine/QUEST)\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>If a farmer told you \u003cstrong>not \u003c/strong>to pull a weed, would you be worried about him? Maybe you’d insist he get out of the heat and drink some water, or take a vacation.\u003c/p>\n\u003cdiv>\n\u003cp>Believe it or not, that farmer may have good reason to protect his weeds.\u003c/p>\n\u003cp>In the middle of July 2012, the costliest drought in recorded history had Nebraska in its grip. Not a sprinkle of rain had fallen on Ross Brockley’s farm since June 4, and wouldn’t again until July 31. His half-dozen acres of vegetable gardens were green thanks only to constant watering by hand and diligent weeding performed by Brockley, his wife, Barb, and me, his lone farmhand.\u003c/p>\n\u003cp>Here in the southeast corner of the state, residents had spent their summer watching scorched soil crack and fields of crops turn brown. On this particular day I noticed a very healthy plant in an empty garden bed. It didn’t resemble anything I recognized as food so I pulled it up.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches.\u003c/aside>\n\u003cp>“Don’t do that!” Brockley yelped from across the garden. “I’m saving it,” he said sternly. “We’ll eat that.”\u003c/p>\n\u003cp>Really?\u003c/p>\n\u003cp>The plant looked like a bundle of long red worms, each with several green oval-shaped cartoon ears. It looked more like something suited for a compost pile than a cultivated garden. This drought had clearly taken a toll on Brockley’s mental state.\u003c/p>\n\u003cp>He picked up the plant I had just discarded, broke off two stems, and put one in his mouth. He held the other in front of my face, indicating that I was to follow his lead.\u003c/p>\n\u003cp>“It’s purslane,” he said as he chewed, “and it’s primo!”\u003c/p>\n\u003cp>I hesitantly took a bite and chewed it slowly. “Peppery,” I thought. The crunch felt like a snap pea with the skin of an apple. Then came a blast of citrus flavor. I would have told Brockley that I enjoyed it, but I couldn’t bring myself to interrupt his obvious state of food bliss. I simply looked on as he finished eating the entire plant.\u003c/p>\n\u003cp style=\"text-align: center\">\u003cobject width=\"560\" height=\"315\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"src\" value=\"//www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"315\" type=\"application/x-shockwave-flash\" src=\"http://www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\" allowfullscreen=\"true\" allowscriptaccess=\"always\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After this introduction to purslane, I started seeing it everywhere -- from my yard to cracks in sidewalks to the shoulders of gravel roads. Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches. The stuff seemed to be laughing in the face of the unrelenting dry spell.\u003c/p>\n\u003cp>I wondered if my conditioned aversion to weeds had been keeping me from trying other wild edibles, so I sought out an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\">\u003cimg class=\"alignleft\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\" alt=\"purslaneoxtailsoup-1\" width=\"242\" height=\"747\">\u003c/a>Kay Young is a local legend among plant people. In 1993, she authored \u003ca href=\"http://tinyurl.com/lhy55p6\">\u003cstrong>Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains\u003c/strong>\u003c/a>, and has been active in Lincoln’s gardening community for decades. The 82-year-old has dedicated her life to local folklore, horticulture, and ethnobotany. A quick tour of her backyard revealed a variety of nurtured plants that one would expect to see in a yard-waste bin.\u003c/p>\n\u003cp>She walked me around her property, showing off several edible plants that occur naturally in our prairie ecosystems. We nipped at milkweed, lambsquarter, various flower blossoms, dandelions, and more. Young’s current favorite is Virginia mountain mint, which is native to Nebraska. It makes a refreshing, sugar-free drink when refrigerated in a pitcher of water.\u003c/p>\n\u003cp>At her driveway we snacked on purslane that she’d planted in flowerpots. She recommended including the leaves in tacos and burritos and praised its ability to replace less reliable greens.\u003c/p>\n\u003cp>“If you make a sandwich with mayonnaise or salad dressing, it doesn’t get wimpy the way lettuce does,” she said of purslane’s hardy leaves. “And in the summer, when the lettuce is getting bitter, purslane is still just wonderful.”\u003c/p>\n\u003cp>Okay, so with minimal to no help, purslane and other wild plants are thriving during the country’s worst drought in decades. On top of that, they taste good. But the label “edible” is just a nice way of saying it’s something to chew on that won’t kill you, right?\u003c/p>\n\u003cp>Wrong. For instance, purslane might be one of the healthiest greens out there. \u003ca href=\"http://www.scielo.cl/scielo.php?pid=S0716-97602004000200013&script=sci_arttext\">A study by the Center for Genetics, Nutrition and Health,\u003c/a> a nonprofit research organization in Washington, D.C., states that purslane is the “richest source of omega-3 fatty acids of any green leafy vegetable yet examined.”\u003c/p>\n\u003cp>Omega-3 fatty acids contribute to proper metabolism, and according to the same report, their presence is waning in a Western diet that strays from nutrient sources that humans evolved to need.\u003c/p>\n\u003cp>“In developing new sources of food, the study of dietary composition of wild plants is essential,” the report concludes. “Their cultivation should lead to increased production of plants rich in omega-3 fatty acids and antioxidants, both of which reduce the risk of chronic diseases.”\u003c/p>\n\u003cp style=\"text-align: left\">Reading this made me wonder why we weren’t cultivating nutritious, drought-tolerant weeds like purslane. Could some of these wild edibles become dinner-table staples in the near future?\u003c/p>\n\u003cp style=\"text-align: left\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto.png\">\u003cimg class=\"alignnone size-large wp-image-58260\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto-640x325.png\" alt=\"purslane_breakoutphoto\" width=\"640\" height=\"325\">\u003c/a>\u003c/p>\n\u003cp>To answer that question I visited Bob Henrickson, an assistant director of the \u003ca href=\"http://arboretum.unl.edu\">Nebraska State Arboretum\u003c/a> at the University of Nebraska-Lincoln.\u003c/p>\n\u003cp>Henrickson agreed that people are failing themselves by not indulging in the prairie’s naturally occurring food sources. He acknowledged that cultivating these so-called weeds would require less water and potentially reduce the need for pesticides and chemical fertilizers, but he was not optimistic that vast fields of purslane, milkweed, or gooseberries would soon replace the established, lucrative crops of the Great Plains.\u003c/p>\n\u003cp>“We’re never gonna outcompete corn and beans,” he said.\u003c/p>\n\u003cp>He suggested that the best chance to get wild edibles onto dinner plates on a larger scale is to introduce them to urban gardeners who grow food to support their own dietary values and not their pocketbooks.\u003c/p>\n\u003cp>“Use them with the attitude that ‘it’s going to enhance my food,’ not that ‘I’m going to save me and the planet,’ and you’ll find yourself using them more and more.”\u003c/p>\n\u003cp>Back at the farm, Brockley agrees with that sentiment. He just wants to see his customers using common sense in their relationship with purslane instead of worrying about his mental health when he eats it in front of them.\u003c/p>\n\u003cp>“People say, ‘That stuff grows in the cracks of my sidewalk. I don’t want to eat that.’ But when you think about it, it’s growing in the cracks of sidewalks during the worst drought of most of our lives. Isn’t that exactly what you want to eat?” asks Brockley.\u003c/p>\n\u003cp>“Whatever is in that plant, keeping it alive and healthy,” he adds, “I want in my blood.”\u003c/p>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/53521/purslane-resilient-weed-wild-edible","authors":["10447"],"categories":["quest_3229"],"tags":["quest_85","quest_12173","quest_12171","quest_830","quest_886","quest_12174","quest_12175","quest_12168","quest_1073","quest_1122","quest_12169","quest_9934","quest_3930","quest_12172","quest_2022","quest_12167","quest_3289","quest_12170","quest_12176","quest_13364","quest_12060","quest_10511","quest_9885"],"featImg":"quest_58461","label":"quest"},"quest_14838":{"type":"posts","id":"quest_14838","meta":{"index":"posts_1591205157","site":"quest","id":"14838","score":null,"sort":[1306517515000]},"guestAuthors":[],"slug":"cultural-pressure-encourages-poor-eating-habits-in-immigrants","title":"Cultural Pressure Encourages Poor Eating Habits In Immigrants","publishDate":1306517515,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/burger.jpg\" alt=\"\">\u003cem>How do we make healthy eating cool? Image courtesy of \u003ca href=\"http://www.flickr.com/photos/f_mafra/3340471512/in/photostream/\">f_mafra\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>People who immigrate to the United States from traditionally healthy cultures usually develop Western disease patterns within one or two generations. Since genetic changes cannot occur this rapidly, environmental factors, particularly diet, are considered to be primary the reason for the shift.\u003c/p>\n\u003cp>While it has been proposed that dietary changes are the result of having access to less healthy foods, new research suggests that poor food choices are often made not from preference but from pressure to fit in as an American.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>In a new study to be published in the upcoming issue of \u003cem>\u003ca href=\"http://www.psychologicalscience.org/index.php/news/releases/fatting-in-immigrant-groups-eat-high-calorie-american-meals-to-fit-in.html\">Psychological Science\u003c/a>\u003c/em>, researchers from Stanford and UC Berkeley explored the eating choices made by Asian-American and white college students when put in situations that threaten their American identity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first part of the experiment asked students to write down their favorite foods, but first prefaced some of the students with the question, \"Do you speak English?\" All the students could speak fluent English, but of the Asian-American students that were asked the question 75% included a stereotypical American food in their food preferences, compared to 25% who had not been asked the question. There was no difference in preferences of white students with or without the question.\u003c/p>\n\u003cp>To test if cultural pressure affects eating habits directly, researchers performed a similar experiment but offered students dishes from typical American and Asian restaurants. Before the experiment, however, some students were told, \"Actually, you have to be American to be in this experiment.\"\u003c/p>\n\u003cp>Asian-American students who were asked the question were more likely to choose the American food options than the students who were not asked the question. Subsequently their choices were less healthy and they ate an extra 182 calories in the meal.\u003c/p>\n\u003cp>Attitudes about food and social pressure can greatly impact eating habits, and this study is consistent previous findings that overweight people tend to have overweight friends. Bad eating habits aren't just individual choices, but reflect societal pressures and group psychology.\u003c/p>\n\u003cp>But the question remains, how do we make healthy eating cool?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8754404 -122.2455364\u003c/p>\n\n","blocks":[],"excerpt":"But the question remains, how do we make healthy eating cool?","status":"publish","parent":0,"modified":1306517515,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":359},"headData":{"title":"Cultural Pressure Encourages Poor Eating Habits In Immigrants | KQED","description":"But the question remains, how do we make healthy eating cool?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cultural Pressure Encourages Poor Eating Habits In Immigrants","datePublished":"2011-05-27T17:31:55.000Z","dateModified":"2011-05-27T17:31:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14838 http://www.kqed.org/quest/blog/?p=14838","disqusUrl":"https://ww2.kqed.org/quest/2011/05/27/cultural-pressure-encourages-poor-eating-habits-in-immigrants/","disqusTitle":"Cultural Pressure Encourages Poor Eating Habits In Immigrants","path":"/quest/14838/cultural-pressure-encourages-poor-eating-habits-in-immigrants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/burger.jpg\" alt=\"\">\u003cem>How do we make healthy eating cool? Image courtesy of \u003ca href=\"http://www.flickr.com/photos/f_mafra/3340471512/in/photostream/\">f_mafra\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>People who immigrate to the United States from traditionally healthy cultures usually develop Western disease patterns within one or two generations. Since genetic changes cannot occur this rapidly, environmental factors, particularly diet, are considered to be primary the reason for the shift.\u003c/p>\n\u003cp>While it has been proposed that dietary changes are the result of having access to less healthy foods, new research suggests that poor food choices are often made not from preference but from pressure to fit in as an American.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>In a new study to be published in the upcoming issue of \u003cem>\u003ca href=\"http://www.psychologicalscience.org/index.php/news/releases/fatting-in-immigrant-groups-eat-high-calorie-american-meals-to-fit-in.html\">Psychological Science\u003c/a>\u003c/em>, researchers from Stanford and UC Berkeley explored the eating choices made by Asian-American and white college students when put in situations that threaten their American identity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first part of the experiment asked students to write down their favorite foods, but first prefaced some of the students with the question, \"Do you speak English?\" All the students could speak fluent English, but of the Asian-American students that were asked the question 75% included a stereotypical American food in their food preferences, compared to 25% who had not been asked the question. There was no difference in preferences of white students with or without the question.\u003c/p>\n\u003cp>To test if cultural pressure affects eating habits directly, researchers performed a similar experiment but offered students dishes from typical American and Asian restaurants. Before the experiment, however, some students were told, \"Actually, you have to be American to be in this experiment.\"\u003c/p>\n\u003cp>Asian-American students who were asked the question were more likely to choose the American food options than the students who were not asked the question. Subsequently their choices were less healthy and they ate an extra 182 calories in the meal.\u003c/p>\n\u003cp>Attitudes about food and social pressure can greatly impact eating habits, and this study is consistent previous findings that overweight people tend to have overweight friends. Bad eating habits aren't just individual choices, but reflect societal pressures and group psychology.\u003c/p>\n\u003cp>But the question remains, how do we make healthy eating cool?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8754404 -122.2455364\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/14838/cultural-pressure-encourages-poor-eating-habits-in-immigrants","authors":["10218"],"categories":["quest_12"],"tags":["quest_830","quest_1122","quest_13201","quest_2022","quest_2326"],"featImg":"quest_14874","label":"quest"},"quest_12034":{"type":"posts","id":"quest_12034","meta":{"index":"posts_1591205157","site":"quest","id":"12034","score":null,"sort":[1296842456000]},"guestAuthors":[],"slug":"should-we-stop-telling-people-to-lose-weight","title":"Should We Stop Telling People To Lose Weight?","publishDate":1296842456,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/Fat2.jpg\" alt=\"\">\u003cem>Shifting focus toward healthy habits and away from body size may be a more effective strategy for long-term health, but fat loss may still be a worthwhile target. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/kylemay/553916826/\">Kyle May\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>The number one public health message today, as seen in the recent announcement of the \u003ca href=\"http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf\">new USDA Dietary Guidelines\u003c/a>, is that we all need to lose weight. But a new review published in \u003cem>\u003ca href=\"http://www.nutritionj.com/content/pdf/1475-2891-10-9.pdf\">Nutrition Journal\u003c/a>\u003c/em> suggests that this message may be doing more harm than good.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Co-authors Linda Bacon, an associate nutritionist in the UC Davis Department of Nutrition, and Lucy Aphramor, an NHS specialist dietician and honorary research fellow at the Applied Research Center in Health and Lifestyle Interventions at Coventry University in England, argue that most of the assumptions made about the link between body fat and health are not substantiated, and that a more effective approach would be to emphasize healthy habits focused less on body weight.\u003c/p>\n\u003cp>“The weight-focused approach does not, in the long run, produce thinner, healthier bodies,” Bacon said in a \u003ca href=\"http://www.news.ucdavis.edu/search/news_detail.lasso?id=9664\">press release\u003c/a>. She suggests that while overweight and obesity are often linked to poor health outcomes, these ties are not as strong as most people assume and that the evidence suggests underlying bad habits cause both disease and weight gain. If this is the case, body fat itself may not be a cause but a symptom of poor health, and therefore targeting weight loss specifically may not be beneficial.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The authors note that evidence indicates that long-term weight loss is very difficult and often impossible to achieve for most people. They also point out that removing body fat without a change in lifestyle, as in cases of liposuction, create no measurable health benefits. Moreover, a focus on body weight instead of health changes can often lead to both physical and psychological problems.\u003c/p>\n\u003cp>“It's the unintended negative consequences that are particularly troubling, including guilt, anxiety, preoccupation with food and body shape, repeated cycles of weight loss and gain, reduced self esteem, eating disorders and weight discrimination,” says Aphramor.\u003c/p>\n\u003cp>The authors suggest that focusing on health instead of body weight does occasionally lead to a drop on the scale, but that health benefits are measurable even if no weight loss is achieved. They cite improvements in blood pressure, lipid profiles, self-esteem, body images and other markers of well-being. However there was no mention of diseases that are not tied to metabolism and cardiovascular health. Breast cancer, for example, is known to correlate with body size and is thought to be caused by the extra estrogen produced in fat cells.\u003c/p>\n\u003cp>It makes intuitive sense that shifting focus toward healthy habits and away from body size would be a more effective strategy for long-term health, but fat loss (rather than weight loss) may still be a worthwhile target.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.552848 -121.734745\u003c/p>\n\n","blocks":[],"excerpt":"It makes intuitive sense that shifting focus toward healthy habits and away from body size would be a more effective strategy for long-term health, but fat loss (rather than weight loss) may still be a worthwhile target.","status":"publish","parent":0,"modified":1296842456,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":482},"headData":{"title":"Should We Stop Telling People To Lose Weight? | KQED","description":"It makes intuitive sense that shifting focus toward healthy habits and away from body size would be a more effective strategy for long-term health, but fat loss (rather than weight loss) may still be a worthwhile target.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Should We Stop Telling People To Lose Weight?","datePublished":"2011-02-04T18:00:56.000Z","dateModified":"2011-02-04T18:00:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12034 http://www.kqed.org/quest/blog/?p=12034","disqusUrl":"https://ww2.kqed.org/quest/2011/02/04/should-we-stop-telling-people-to-lose-weight/","disqusTitle":"Should We Stop Telling People To Lose Weight?","path":"/quest/12034/should-we-stop-telling-people-to-lose-weight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/Fat2.jpg\" alt=\"\">\u003cem>Shifting focus toward healthy habits and away from body size may be a more effective strategy for long-term health, but fat loss may still be a worthwhile target. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/kylemay/553916826/\">Kyle May\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>The number one public health message today, as seen in the recent announcement of the \u003ca href=\"http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf\">new USDA Dietary Guidelines\u003c/a>, is that we all need to lose weight. But a new review published in \u003cem>\u003ca href=\"http://www.nutritionj.com/content/pdf/1475-2891-10-9.pdf\">Nutrition Journal\u003c/a>\u003c/em> suggests that this message may be doing more harm than good.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Co-authors Linda Bacon, an associate nutritionist in the UC Davis Department of Nutrition, and Lucy Aphramor, an NHS specialist dietician and honorary research fellow at the Applied Research Center in Health and Lifestyle Interventions at Coventry University in England, argue that most of the assumptions made about the link between body fat and health are not substantiated, and that a more effective approach would be to emphasize healthy habits focused less on body weight.\u003c/p>\n\u003cp>“The weight-focused approach does not, in the long run, produce thinner, healthier bodies,” Bacon said in a \u003ca href=\"http://www.news.ucdavis.edu/search/news_detail.lasso?id=9664\">press release\u003c/a>. She suggests that while overweight and obesity are often linked to poor health outcomes, these ties are not as strong as most people assume and that the evidence suggests underlying bad habits cause both disease and weight gain. If this is the case, body fat itself may not be a cause but a symptom of poor health, and therefore targeting weight loss specifically may not be beneficial.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The authors note that evidence indicates that long-term weight loss is very difficult and often impossible to achieve for most people. They also point out that removing body fat without a change in lifestyle, as in cases of liposuction, create no measurable health benefits. Moreover, a focus on body weight instead of health changes can often lead to both physical and psychological problems.\u003c/p>\n\u003cp>“It's the unintended negative consequences that are particularly troubling, including guilt, anxiety, preoccupation with food and body shape, repeated cycles of weight loss and gain, reduced self esteem, eating disorders and weight discrimination,” says Aphramor.\u003c/p>\n\u003cp>The authors suggest that focusing on health instead of body weight does occasionally lead to a drop on the scale, but that health benefits are measurable even if no weight loss is achieved. They cite improvements in blood pressure, lipid profiles, self-esteem, body images and other markers of well-being. However there was no mention of diseases that are not tied to metabolism and cardiovascular health. Breast cancer, for example, is known to correlate with body size and is thought to be caused by the extra estrogen produced in fat cells.\u003c/p>\n\u003cp>It makes intuitive sense that shifting focus toward healthy habits and away from body size would be a more effective strategy for long-term health, but fat loss (rather than weight loss) may still be a worthwhile target.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.552848 -121.734745\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/12034/should-we-stop-telling-people-to-lose-weight","authors":["10218"],"categories":["quest_12"],"tags":["quest_3488","quest_830","quest_1077","quest_13201","quest_2022"],"featImg":"quest_12036","label":"quest"},"quest_11438":{"type":"posts","id":"quest_11438","meta":{"index":"posts_1591205157","site":"quest","id":"11438","score":null,"sort":[1294459122000]},"guestAuthors":[],"slug":"how-nutritious-is-horse-the-other-red-meat","title":"How Nutritious Is Horse? The Other Red Meat","publishDate":1294459122,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/01/Horse1.jpg\">\u003cbr>\n\u003cem>Compared to lean beef, horse meat appears to have some nutritional advantages. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/tambako/3897225180/\">Tambako the Jaguar/Flickr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>There's been much \u003ca href=\"http://eatocracy.cnn.com/2011/01/05/lunchtime-poll-making-a-meal-of-mustang/\">hoopla this week\u003c/a> over the ethical and cultural implications of eating, you guessed it, horse meat. The discussion was sparked by the \u003ca href=\"http://www.united-horsemen.org/summit-of-the-horse/\">Summit of the Horse\u003c/a>, a conference that convened the past 4 days in Las Vegas. The agenda of the conference was to “Restore humane and regulated horse processing,” that is, horse slaughter for human consumption.\u003c/p>\n\u003cp>Though the topic is controversial, what's one man's pet is another man's dinner. Horse meat consumption has been growing rapidly for the last several years \u003ca href=\"http://www.nytimes.com/2008/06/19/opinion/19iht-edjohnson.1.13829773.html?_r=1\">in France\u003c/a>, and is common in several other cultures including Belgium, Germany and Switzerland. In Japan, you can even get horse sushi.\u003c/p>\n\u003cp>But once we get past the sentiment and politics of eating Sea Biscuit, how healthy is horse meat?\u003c/p>\n\u003cp>Horse is generally leaner than cow. (Errr, beef—for starters, why doesn't horse meat get a cuter, less offensive name like beef or venison? Just saying.) And those who have tasted it describe it as having a “sweeter” flavor. For this article I chose a fairly lean, grass-fed strip steak for comparison.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4639/2\">Horse meat\u003c/a> vs. \u003ca href=\"http://nutritiondata.self.com/facts/beef-products/10525/2\">Strip steak\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>According to NutritionData, the strip steak has slightly fewer calories than horse (117 vs 133 calories per 100 grams), though this is obviously not be true for all cuts of beef. \u003ca href=\"http://nutritiondata.self.com/facts/beef-products/7491/2\">Sirloin\u003c/a>, for example, contains 142 calories. The meats also have very similar amounts of fat, cholesterol and protein when lean cuts are compared.\u003c/p>\n\u003cp>Where the meats really differ is iron concentration, with horse meat having double the iron (21% vs 10% DV) that beef contains. It is not surprising that a more athletic animal has more iron, but the magnitude of the difference is striking. Horse meat also contains substantially more vitamin B12 (50% vs 21% DV), but less B6, niacin and folate.\u003c/p>\n\u003cp>But what's truly impressive is the omega-3 fatty acid concentration in horse meat, which contains 360 mg (per 100 grams) compared to just 21 mg in strip steak. Omega-3s are essential fatty acids that need to be obtained from your diet. They are thought to be helpful in fighting against heart disease, stroke and neurodegeneration.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Compared to lean beef, horse meat appears to have some nutritional advantages. If we do ever manage to get past the taboo, at least we know there's good nutrition on the other side.\u003c/p>\n\n","blocks":[],"excerpt":"Compared to lean beef, horse meat appears to have some nutritional advantages.","status":"publish","parent":0,"modified":1442788871,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":421},"headData":{"title":"How Nutritious Is Horse? The Other Red Meat | KQED","description":"Compared to lean beef, horse meat appears to have some nutritional advantages.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Nutritious Is Horse? The Other Red Meat","datePublished":"2011-01-08T03:58:42.000Z","dateModified":"2015-09-20T22:41:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11438 http://www.kqed.org/quest/blog/?p=11438","disqusUrl":"https://ww2.kqed.org/quest/2011/01/07/how-nutritious-is-horse-the-other-red-meat/","disqusTitle":"How Nutritious Is Horse? The Other Red Meat","source":"Health","sourceUrl":"https://ww2.kqed.org/quest/category/health/","path":"/quest/11438/how-nutritious-is-horse-the-other-red-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/01/Horse1.jpg\">\u003cbr>\n\u003cem>Compared to lean beef, horse meat appears to have some nutritional advantages. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/tambako/3897225180/\">Tambako the Jaguar/Flickr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>There's been much \u003ca href=\"http://eatocracy.cnn.com/2011/01/05/lunchtime-poll-making-a-meal-of-mustang/\">hoopla this week\u003c/a> over the ethical and cultural implications of eating, you guessed it, horse meat. The discussion was sparked by the \u003ca href=\"http://www.united-horsemen.org/summit-of-the-horse/\">Summit of the Horse\u003c/a>, a conference that convened the past 4 days in Las Vegas. The agenda of the conference was to “Restore humane and regulated horse processing,” that is, horse slaughter for human consumption.\u003c/p>\n\u003cp>Though the topic is controversial, what's one man's pet is another man's dinner. Horse meat consumption has been growing rapidly for the last several years \u003ca href=\"http://www.nytimes.com/2008/06/19/opinion/19iht-edjohnson.1.13829773.html?_r=1\">in France\u003c/a>, and is common in several other cultures including Belgium, Germany and Switzerland. In Japan, you can even get horse sushi.\u003c/p>\n\u003cp>But once we get past the sentiment and politics of eating Sea Biscuit, how healthy is horse meat?\u003c/p>\n\u003cp>Horse is generally leaner than cow. (Errr, beef—for starters, why doesn't horse meat get a cuter, less offensive name like beef or venison? Just saying.) And those who have tasted it describe it as having a “sweeter” flavor. For this article I chose a fairly lean, grass-fed strip steak for comparison.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4639/2\">Horse meat\u003c/a> vs. \u003ca href=\"http://nutritiondata.self.com/facts/beef-products/10525/2\">Strip steak\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>According to NutritionData, the strip steak has slightly fewer calories than horse (117 vs 133 calories per 100 grams), though this is obviously not be true for all cuts of beef. \u003ca href=\"http://nutritiondata.self.com/facts/beef-products/7491/2\">Sirloin\u003c/a>, for example, contains 142 calories. The meats also have very similar amounts of fat, cholesterol and protein when lean cuts are compared.\u003c/p>\n\u003cp>Where the meats really differ is iron concentration, with horse meat having double the iron (21% vs 10% DV) that beef contains. It is not surprising that a more athletic animal has more iron, but the magnitude of the difference is striking. Horse meat also contains substantially more vitamin B12 (50% vs 21% DV), but less B6, niacin and folate.\u003c/p>\n\u003cp>But what's truly impressive is the omega-3 fatty acid concentration in horse meat, which contains 360 mg (per 100 grams) compared to just 21 mg in strip steak. Omega-3s are essential fatty acids that need to be obtained from your diet. They are thought to be helpful in fighting against heart disease, stroke and neurodegeneration.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Compared to lean beef, horse meat appears to have some nutritional advantages. If we do ever manage to get past the taboo, at least we know there's good nutrition on the other side.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/11438/how-nutritious-is-horse-the-other-red-meat","authors":["10218"],"categories":["quest_12"],"tags":["quest_299","quest_1393","quest_2022"],"featImg":"quest_11440","label":"source_quest_11438"},"quest_11083":{"type":"posts","id":"quest_11083","meta":{"index":"posts_1591205157","site":"quest","id":"11083","score":null,"sort":[1292007667000]},"guestAuthors":[],"slug":"doh-dha-supplements-dont-reduce-alzheimers-risks","title":"D'OH! DHA Supplements Don't Reduce Alzheimer's Risks","publishDate":1292007667,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/12/old-woman1.jpg\" alt=\"\">\u003cem>Another promising dietary supplement fails to deliver protection against a target disease, this time Alzheimer's. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/outcast104/1428795376/\">outcast104\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Another promising dietary supplement fails to deliver protection against a target disease, this time Alzheimer's.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Docosahexaenoic_acid\">DHA\u003c/a> (or docosahexaenoic acid for the geekier among you) is an omega-3 fatty acid that is abundant in the brain. Epidemiological studies have suggested that people who consume more DHA from fish have a lower incidence of Alzheimer's disease. Further, DHA supplementation has improved markers of cognitive impairment in mouse models of Alzheimer's disease.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Scientists speculated that DHA supplementation may be beneficial in treating cognitive decline because previous research has suggested that among all omega-3 fatty acids, DHA was the only one associated with a reduced incidence of impairment. Also, the other major omega-3 fatty acid found in fish, eicosapentaenoic acid (EPA), is not present in the human brain, whereas DHA is abundant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study, published in \u003cem>\u003ca href=\"http://jama.ama-assn.org/content/304/17/1903.short?rss=1&;ssource=mfc\">JAMA\u003c/a>\u003c/em>, was a collaborative effort by scientists from the Oregon Health and Science University, UC San Diego, Yale, UC San Francisco, NYU and others. It was a randomized, double-blind, placebo-controlled trial of DHA supplementation in patients with mild to moderate Alzheimer's disease.\u003c/p>\n\u003cp>The researchers found no benefit of 2 g/day DHA supplementation on cognitive performance on the Alzheimer's Disease Assessment Scale (ADAS) or Clinical Dementia Rating (CDR) compared to placebo. There was also no measurable benefit of DHA on brain volume, which typically declines with Alzheimer's progression.\u003c/p>\n\u003cp>Though this research does not rule out a benefit of DHA on cognitive health, it does not bode well for regular supplementation. The treatment lasted for 18 months and cognitive changes were detected in both groups. So if DHA had any effect on the rate of cognitive decline it should have been apparent.\u003c/p>\n\u003cp>It is possible that beginning DHA treatment after early signs of Alzheimer's have already been detected is too late for any meaningful protection offered by DHA. Maybe some benefit would have been found if the treatment began in healthy adults before symptoms of cognitive decline developed.\u003c/p>\n\u003cp>It may also be that DHA is beneficial, but is not effective in supplement form. DHA is very vulnerable to oxidative damage, and some research has shown that it provides more cognitive benefit when co-administered with an antioxidant (lutein) to protect it. DHA ingested in the form of food (fish) would not be subject to the same level of oxidative degradation, which may explain the results seen in epidemiological data.\u003c/p>\n\u003cp>It is not uncommon for supplements to fail to replicate epidemiological benefits seem from foods, and more careful studies are needed to determine the nutritional benefit, if any, of DHA on cognitive aging.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.76355 -122.458\u003c/p>\n\n","blocks":[],"excerpt":"Another promising dietary supplement fails to deliver protection against a target disease, this time Alzheimer's.","status":"publish","parent":0,"modified":1292007667,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":461},"headData":{"title":"D'OH! DHA Supplements Don't Reduce Alzheimer's Risks | KQED","description":"Another promising dietary supplement fails to deliver protection against a target disease, this time Alzheimer's.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"D'OH! DHA Supplements Don't Reduce Alzheimer's Risks","datePublished":"2010-12-10T19:01:07.000Z","dateModified":"2010-12-10T19:01:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11083 http://www.kqed.org/quest/blog/?p=11083","disqusUrl":"https://ww2.kqed.org/quest/2010/12/10/doh-dha-supplements-dont-reduce-alzheimers-risks/","disqusTitle":"D'OH! DHA Supplements Don't Reduce Alzheimer's Risks","path":"/quest/11083/doh-dha-supplements-dont-reduce-alzheimers-risks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/12/old-woman1.jpg\" alt=\"\">\u003cem>Another promising dietary supplement fails to deliver protection against a target disease, this time Alzheimer's. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/outcast104/1428795376/\">outcast104\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Another promising dietary supplement fails to deliver protection against a target disease, this time Alzheimer's.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Docosahexaenoic_acid\">DHA\u003c/a> (or docosahexaenoic acid for the geekier among you) is an omega-3 fatty acid that is abundant in the brain. Epidemiological studies have suggested that people who consume more DHA from fish have a lower incidence of Alzheimer's disease. Further, DHA supplementation has improved markers of cognitive impairment in mouse models of Alzheimer's disease.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Scientists speculated that DHA supplementation may be beneficial in treating cognitive decline because previous research has suggested that among all omega-3 fatty acids, DHA was the only one associated with a reduced incidence of impairment. Also, the other major omega-3 fatty acid found in fish, eicosapentaenoic acid (EPA), is not present in the human brain, whereas DHA is abundant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study, published in \u003cem>\u003ca href=\"http://jama.ama-assn.org/content/304/17/1903.short?rss=1&;ssource=mfc\">JAMA\u003c/a>\u003c/em>, was a collaborative effort by scientists from the Oregon Health and Science University, UC San Diego, Yale, UC San Francisco, NYU and others. It was a randomized, double-blind, placebo-controlled trial of DHA supplementation in patients with mild to moderate Alzheimer's disease.\u003c/p>\n\u003cp>The researchers found no benefit of 2 g/day DHA supplementation on cognitive performance on the Alzheimer's Disease Assessment Scale (ADAS) or Clinical Dementia Rating (CDR) compared to placebo. There was also no measurable benefit of DHA on brain volume, which typically declines with Alzheimer's progression.\u003c/p>\n\u003cp>Though this research does not rule out a benefit of DHA on cognitive health, it does not bode well for regular supplementation. The treatment lasted for 18 months and cognitive changes were detected in both groups. So if DHA had any effect on the rate of cognitive decline it should have been apparent.\u003c/p>\n\u003cp>It is possible that beginning DHA treatment after early signs of Alzheimer's have already been detected is too late for any meaningful protection offered by DHA. Maybe some benefit would have been found if the treatment began in healthy adults before symptoms of cognitive decline developed.\u003c/p>\n\u003cp>It may also be that DHA is beneficial, but is not effective in supplement form. DHA is very vulnerable to oxidative damage, and some research has shown that it provides more cognitive benefit when co-administered with an antioxidant (lutein) to protect it. DHA ingested in the form of food (fish) would not be subject to the same level of oxidative degradation, which may explain the results seen in epidemiological data.\u003c/p>\n\u003cp>It is not uncommon for supplements to fail to replicate epidemiological benefits seem from foods, and more careful studies are needed to determine the nutritional benefit, if any, of DHA on cognitive aging.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.76355 -122.458\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/11083/doh-dha-supplements-dont-reduce-alzheimers-risks","authors":["10218"],"categories":["quest_12"],"tags":["quest_83","quest_135","quest_645","quest_820","quest_1009","quest_1079","quest_2022","quest_2065","quest_2839"],"featImg":"quest_11174","label":"quest"},"quest_11021":{"type":"posts","id":"quest_11021","meta":{"index":"posts_1591205157","site":"quest","id":"11021","score":null,"sort":[1291800646000]},"guestAuthors":[],"slug":"decaffeinated-tea","title":"How Do You Decaffeinate Tea?","publishDate":1291800646,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/12/512px-Teepause1.jpg\">\u003cem>The Water Processing Method.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>There are some traditions I have around writing. First off, in my apartment I have my write or do nothing chair. The only two things I am allowed to do in it are write or do nothing. It is where I am sitting right now as I am type this. The second tradition is classical musical in the background; this is especially helpful for long bouts of writing requiring more focus. The third is a pot of tea. The third tradition is problematic late at night, as then I don’t sleep due to the caffeine. Which made me ponder an alternative and how it is derived – how is tea decaffeinated?\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Real tea comes from the leaves from the \u003ca href=\"http://www.learn-about-tea.com/camellia-sinensis.html\">Camellia sinesis or Camellia assamica plant \u003c/a>. These leaves naturally contain caffeine in varying amounts. Black teas are the most strongly caffeinated while white teas contain the least amount of caffeine. At night, one could drink herbal tea but these are not actually genuine teas. They are just herbal tinctures derived from other plants. \u003c/p>\n\u003cp>One could enjoy an actual cup of decaffeinated tea by pouring out the first cup and re-steeping. This works best with loose-leaf tea; about 80% of the caffeine in tea is released in the first thirty seconds of steeping. Pouring out the first batch steeped and then adding more hot water will get rid of the majority of caffeine while maintaining the flavor of the tea. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the water method of decaffeination. There are \u003ca href=\"http://recipes.howstuffworks.com/question480.htm\">three other methods\u003c/a> used for decaffeination:\u003c/p>\n\u003cp>Methylene chloride processing – in this process Methylene chloride is used as a solvent. Molecules of caffeine bond to the molecules of Methylene chloride. This processing can be done directly in a bath of Methylene chloride or indirectly by extracting the caffeine in a water bath. \u003c/p>\n\u003cp>Ethyl acetate processing – Ethyl acetate is a naturally occurring chemical in most fruits. Caffeine molecules bond to Ethyl acetate and caffeine can be removed either directly or indirectly using Ethyl acetate as the solvent. Products coined as “Naturally decaffeinated” are usually decaffeinated using this method. \u003c/p>\n\u003cp>Carbon dioxide processing – In this process, water softened materials are “pressure cooked” with the gas. At high pressures, CO2 sublimates and acts as both a gas and a liquid. As a solvent, the non-polar molecules will attract the smaller caffeine molecules. Since the flavor molecules are larger they remain intact. This process retains the flavor of the tea better than the other two solvent methods. \u003c/p>\n\u003cp>In all these methods some caffeine will remain but it drastically reduced. Federal regulations in the US mandate that labeled decaffeinated products must not contain more the 2.5% caffeine. So what happens to all the caffeine that is taken out in processing? It is put into other products. Soft drinks are primarily caffeinated from the caffeine taken out from decaffeination. So that soft drink might include the caffeine from tea leaves or coffee beans. So by choosing decaffeinated tea tonight, that caffeine was repurposed in another caffeine beverage! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7699 -122.467174\u003c/p>\n\n","blocks":[],"excerpt":"Ever wonder how tea is decaffeinated?","status":"publish","parent":0,"modified":1291800646,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":519},"headData":{"title":"How Do You Decaffeinate Tea? | KQED","description":"Ever wonder how tea is decaffeinated?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Do You Decaffeinate Tea?","datePublished":"2010-12-08T09:30:46.000Z","dateModified":"2010-12-08T09:30:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11021 http://www.kqed.org/quest/blog/2010/12/08/decaffeinated-tea/","disqusUrl":"https://ww2.kqed.org/quest/2010/12/08/decaffeinated-tea/","disqusTitle":"How Do You Decaffeinate Tea?","path":"/quest/11021/decaffeinated-tea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/12/512px-Teepause1.jpg\">\u003cem>The Water Processing Method.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>There are some traditions I have around writing. First off, in my apartment I have my write or do nothing chair. The only two things I am allowed to do in it are write or do nothing. It is where I am sitting right now as I am type this. The second tradition is classical musical in the background; this is especially helpful for long bouts of writing requiring more focus. The third is a pot of tea. The third tradition is problematic late at night, as then I don’t sleep due to the caffeine. Which made me ponder an alternative and how it is derived – how is tea decaffeinated?\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Real tea comes from the leaves from the \u003ca href=\"http://www.learn-about-tea.com/camellia-sinensis.html\">Camellia sinesis or Camellia assamica plant \u003c/a>. These leaves naturally contain caffeine in varying amounts. Black teas are the most strongly caffeinated while white teas contain the least amount of caffeine. At night, one could drink herbal tea but these are not actually genuine teas. They are just herbal tinctures derived from other plants. \u003c/p>\n\u003cp>One could enjoy an actual cup of decaffeinated tea by pouring out the first cup and re-steeping. This works best with loose-leaf tea; about 80% of the caffeine in tea is released in the first thirty seconds of steeping. Pouring out the first batch steeped and then adding more hot water will get rid of the majority of caffeine while maintaining the flavor of the tea. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the water method of decaffeination. There are \u003ca href=\"http://recipes.howstuffworks.com/question480.htm\">three other methods\u003c/a> used for decaffeination:\u003c/p>\n\u003cp>Methylene chloride processing – in this process Methylene chloride is used as a solvent. Molecules of caffeine bond to the molecules of Methylene chloride. This processing can be done directly in a bath of Methylene chloride or indirectly by extracting the caffeine in a water bath. \u003c/p>\n\u003cp>Ethyl acetate processing – Ethyl acetate is a naturally occurring chemical in most fruits. Caffeine molecules bond to Ethyl acetate and caffeine can be removed either directly or indirectly using Ethyl acetate as the solvent. Products coined as “Naturally decaffeinated” are usually decaffeinated using this method. \u003c/p>\n\u003cp>Carbon dioxide processing – In this process, water softened materials are “pressure cooked” with the gas. At high pressures, CO2 sublimates and acts as both a gas and a liquid. As a solvent, the non-polar molecules will attract the smaller caffeine molecules. Since the flavor molecules are larger they remain intact. This process retains the flavor of the tea better than the other two solvent methods. \u003c/p>\n\u003cp>In all these methods some caffeine will remain but it drastically reduced. Federal regulations in the US mandate that labeled decaffeinated products must not contain more the 2.5% caffeine. So what happens to all the caffeine that is taken out in processing? It is put into other products. Soft drinks are primarily caffeinated from the caffeine taken out from decaffeination. So that soft drink might include the caffeine from tea leaves or coffee beans. So by choosing decaffeinated tea tonight, that caffeine was repurposed in another caffeine beverage! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7699 -122.467174\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/11021/decaffeinated-tea","authors":["10173"],"categories":["quest_4","quest_5","quest_12"],"tags":["quest_13194","quest_784","quest_2022","quest_2874"],"featImg":"quest_11041","label":"quest"},"quest_10797":{"type":"posts","id":"quest_10797","meta":{"index":"posts_1591205157","site":"quest","id":"10797","score":null,"sort":[1290704425000]},"guestAuthors":[],"slug":"a-superfoods-laden-thanksgiving","title":"A Superfoods-laden Thanksgiving","publishDate":1290704425,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\"><a title='By User:Nino Barbieri [CC-BY-SA-2.5 (www.creativecommons.org/licenses/by-sa/2.5)], from Wikimedia Commons' href='http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg\u003ca href=\"http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg\">\u003cimg alt=\"By User:Nino Barbieri [<a href="www.creativecommons.org/licenses/by-sa/2.5">CC-BY-SA-2.5</a>], <a href='http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg'>from Wikimedia Commons</a>\" src=\"http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/-_Pumpkins_-.jpg/256px--_Pumpkins_-.jpg\" title=\"Pumpkins\" class=\"alignnone\" width=\"256\" height=\"171\">\u003c/a>\u003cimg alt=\"\" src=\"http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/-_Pumpkins_-.jpg/256px--_Pumpkins_-.jpg\" title=\"Pumpkins\" class=\"alignnone\" width=\"256\" height=\"171\">'>\u003cimg width=\"300\" alt=\"- Pumpkins -\" src=\"http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/-_Pumpkins_-.jpg/256px--_Pumpkins_-.jpg\">\u003cem>By User: Nino Barbieri [\u003ca href=\"http://www.creativecommons.org/licenses/by-sa/2.5\">CC-BY-SA-2.5\u003c/a>], \u003ca href=\"http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg\">from Wikimedia Commons\u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I come from a family of chefs; I love to cook and during Thanksgiving I am happiest in the kitchen. I can be in a kitchen for hours on end amongst knifes, produce, herbs and sauces in the midst of creation. It usually takes me the whole day to create a meal my family can consume in fifteen minutes flat. But since I cook, they end up doing the dishes so it works out!\u003c/p>\n\u003cp>For the past several years, I’ve focused on really healthy meals and have become much more interested in the nutritional impact of food. The average Thanksgiving dinner has a whopping 3500 calories; it would take about 7 hours of moderate biking to burn off the whole meal. I skip the sweeter version of sweet potatoes. I serve baked rosemary sweet potato fries; I’ve also tried ginger and lime infused butternut squash soup, cabbage steamed with apples and tomatoes, polenta with herbs and a trio of mushrooms instead of stuffing and pumpkin pudding instead of the pie. For the past several years, I have also brined my turkey and then used the leftovers to make turkey stock and turkey soup.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Most of my favorite recipes have come from a medical focused cookbook called SuperFoods RX by Dr. Stephen J. Pratt & Kathy Matthews. This book outlines the health benefits of fourteen powerhouse foods that aid in health and longevity in life. Four prominent Thanksgiving food items make the list:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Turkey\u003c/strong> – Turkey is in itself is a lean source of protein, but it also packs nutrients like Riboflavin, Niacin, Iron, Selenium, Zinc, Vitamin B6 and Vitamin B12. Eating turkey is good for your heart and also lowers the risk for cancer.\u003c/p>\n\u003cp>\u003cstrong>Pumpkin\u003c/strong> – This fruit is part of the gourd family (the same family that incorporates melons) and is very high in fiber and low in calories. It has a great deal of nutrients like potassium, pantothenic acid, magnesium, and vitamins C and E. It also has high concentrations of digestable carotenoids specifically alpha-carotene and beta-carotene. Carotenoids are linked to decreasing the risk of many cancers and women who have the highest dietary concentrations of cartenoids also have the lowest risk of breast cancer. These nutrients also lower the risk of heart disease as well as the risk for cataracts. \u003c/p>\n\u003cp>\u003cstrong>Sweet Potatoes\u003c/strong> - The sweet potato is a sidekick to pumpkin and has many of the same nutrients and health benefits.\u003cbr>\n\u003cstrong>\u003cbr>\nCranberries\u003c/strong> - Cranberries are a sidekick and cousins to Blueberries; both Cranberries and Blueberries are native to North America. These small berries have very high levels of antioxidant phytonutrients. Phytonutrients have been shown to aid in body cells communicating efficiently even aiding aging brain cells from further degeneration, preventing cellular level mutations, and fighting the onslaught of cancer cells. \u003c/p>\n\u003cp>Many of my recipes and health insights have come from this book. I have a very dog-eared and tattered copy of it on my kitchen shelf. To find more about these superfoods and the rest of the list go to the \u003ca href=\"http://www.superfoodsrx.com\">Superfoods RX website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7699 -122.467174\u003c/p>\n\n","blocks":[],"excerpt":"Four prominent Thanksgiving food items could be considered 'superfoods.' Are these on your table?","status":"publish","parent":0,"modified":1443829596,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":563},"headData":{"title":"A Superfoods-laden Thanksgiving | KQED","description":"Four prominent Thanksgiving food items could be considered 'superfoods.' Are these on your table?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Superfoods-laden Thanksgiving","datePublished":"2010-11-25T17:00:25.000Z","dateModified":"2015-10-02T23:46:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10797 http://www.kqed.org/quest/blog/2010/11/25/a-superfoods-laden-thanksgiving/","disqusUrl":"https://ww2.kqed.org/quest/2010/11/25/a-superfoods-laden-thanksgiving/","disqusTitle":"A Superfoods-laden Thanksgiving","path":"/quest/10797/a-superfoods-laden-thanksgiving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\"><a title='By User:Nino Barbieri [CC-BY-SA-2.5 (www.creativecommons.org/licenses/by-sa/2.5)], from Wikimedia Commons' href='http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg\u003ca href=\"http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg\">\u003cimg alt=\"By User:Nino Barbieri [<a href="www.creativecommons.org/licenses/by-sa/2.5">CC-BY-SA-2.5</a>], <a href='http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg'>from Wikimedia Commons</a>\" src=\"http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/-_Pumpkins_-.jpg/256px--_Pumpkins_-.jpg\" title=\"Pumpkins\" class=\"alignnone\" width=\"256\" height=\"171\">\u003c/a>\u003cimg alt=\"\" src=\"http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/-_Pumpkins_-.jpg/256px--_Pumpkins_-.jpg\" title=\"Pumpkins\" class=\"alignnone\" width=\"256\" height=\"171\">'>\u003cimg width=\"300\" alt=\"- Pumpkins -\" src=\"http://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/-_Pumpkins_-.jpg/256px--_Pumpkins_-.jpg\">\u003cem>By User: Nino Barbieri [\u003ca href=\"http://www.creativecommons.org/licenses/by-sa/2.5\">CC-BY-SA-2.5\u003c/a>], \u003ca href=\"http://commons.wikimedia.org/wiki/File:-_Pumpkins_-.jpg\">from Wikimedia Commons\u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I come from a family of chefs; I love to cook and during Thanksgiving I am happiest in the kitchen. I can be in a kitchen for hours on end amongst knifes, produce, herbs and sauces in the midst of creation. It usually takes me the whole day to create a meal my family can consume in fifteen minutes flat. But since I cook, they end up doing the dishes so it works out!\u003c/p>\n\u003cp>For the past several years, I’ve focused on really healthy meals and have become much more interested in the nutritional impact of food. The average Thanksgiving dinner has a whopping 3500 calories; it would take about 7 hours of moderate biking to burn off the whole meal. I skip the sweeter version of sweet potatoes. I serve baked rosemary sweet potato fries; I’ve also tried ginger and lime infused butternut squash soup, cabbage steamed with apples and tomatoes, polenta with herbs and a trio of mushrooms instead of stuffing and pumpkin pudding instead of the pie. For the past several years, I have also brined my turkey and then used the leftovers to make turkey stock and turkey soup.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Most of my favorite recipes have come from a medical focused cookbook called SuperFoods RX by Dr. Stephen J. Pratt & Kathy Matthews. This book outlines the health benefits of fourteen powerhouse foods that aid in health and longevity in life. Four prominent Thanksgiving food items make the list:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Turkey\u003c/strong> – Turkey is in itself is a lean source of protein, but it also packs nutrients like Riboflavin, Niacin, Iron, Selenium, Zinc, Vitamin B6 and Vitamin B12. Eating turkey is good for your heart and also lowers the risk for cancer.\u003c/p>\n\u003cp>\u003cstrong>Pumpkin\u003c/strong> – This fruit is part of the gourd family (the same family that incorporates melons) and is very high in fiber and low in calories. It has a great deal of nutrients like potassium, pantothenic acid, magnesium, and vitamins C and E. It also has high concentrations of digestable carotenoids specifically alpha-carotene and beta-carotene. Carotenoids are linked to decreasing the risk of many cancers and women who have the highest dietary concentrations of cartenoids also have the lowest risk of breast cancer. These nutrients also lower the risk of heart disease as well as the risk for cataracts. \u003c/p>\n\u003cp>\u003cstrong>Sweet Potatoes\u003c/strong> - The sweet potato is a sidekick to pumpkin and has many of the same nutrients and health benefits.\u003cbr>\n\u003cstrong>\u003cbr>\nCranberries\u003c/strong> - Cranberries are a sidekick and cousins to Blueberries; both Cranberries and Blueberries are native to North America. These small berries have very high levels of antioxidant phytonutrients. Phytonutrients have been shown to aid in body cells communicating efficiently even aiding aging brain cells from further degeneration, preventing cellular level mutations, and fighting the onslaught of cancer cells. \u003c/p>\n\u003cp>Many of my recipes and health insights have come from this book. I have a very dog-eared and tattered copy of it on my kitchen shelf. To find more about these superfoods and the rest of the list go to the \u003ca href=\"http://www.superfoodsrx.com\">Superfoods RX website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7699 -122.467174\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/10797/a-superfoods-laden-thanksgiving","authors":["10173"],"categories":["quest_4","quest_5","quest_12"],"tags":["quest_720","quest_2022","quest_2337","quest_2836","quest_2912","quest_3007"],"label":"quest"},"quest_9740":{"type":"posts","id":"quest_9740","meta":{"index":"posts_1591205157","site":"quest","id":"9740","score":null,"sort":[1287756706000]},"guestAuthors":[],"slug":"dried-plum-consumption-induces-bone-growth-in-older-mice","title":"Dried Plum Consumption Induces Bone Growth In Older Mice","publishDate":1287756706,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.kqed.org/quest/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/10/prunes-kqed.jpg\" alt=\"\">\u003c/a>\u003cem>Prunes have many advantages over other treatments for normal bone loss and osteoporosis, including low cost and high nutrient density.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://news.ucsf.edu/releases/dried-plum-restores-bone-in-aging-mice-scientists-report/\">New research\u003c/a> from the \u003ca class=\"zem_slink\" title=\"University of California, San Francisco\" rel=\"geolocation\" href=\"http://maps.google.com/maps?ll=37.7633194444,-122.458538889&spn=0.01,0.01&q=37.7633194444,-122.458538889%20(University%20of%20California%2C%20San%20Francisco)&t=h\">UC San Francisco\u003c/a> Veterans Affairs Medical Center shows that eating high doses of dried plums (\u003ca class=\"zem_slink\" title=\"Prune\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Prune\">prunes\u003c/a>) increases \u003ca class=\"zem_slink\" title=\"Bone\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Bone\">bone\u003c/a> \u003ca class=\"zem_slink\" title=\"Volume\" rel=\"wikinvest\" href=\"http://www.wikinvest.com/metric/Volume\">volume\u003c/a> in adult and \u003ca class=\"zem_slink\" title=\"Old age\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Old_age\">elderly\u003c/a> male \u003ca class=\"zem_slink\" title=\"Mouse\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Mouse\">mice\u003c/a>. Prunes have many advantages over other treatments for normal \u003ca class=\"zem_slink\" title=\"Osteoporosis\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Osteoporosis\">bone loss\u003c/a> and osteoporosis, including low cost and high nutrient density. They could also prove useful in preventing bone loss in younger animals.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>During normal aging, mice lose approximately 60% of bone volume between 6 weeks and 24 months of age. Bone loss can also occur from disease states such as osteoporosis, and can be caused by hormone deficiencies and particular medications. Previous research has shown dried plums to be effective at limiting bone loss in a mouse model of estrogen deficiency. This is the first study to show that dried plum can actually restore bone that has been lost due to normal aging in males.\u003c/p>\n\u003cp>In the study, mice were started on the experimental diet at either 6 (adult) or 18 (elderly) months of age. All diets had the same number of calories and nitrogen ratio, but were supplemented with either 0, 15%, or 25% dried plums. Bone volume and density were measured directly, as were various markers of \u003ca class=\"zem_slink\" title=\"Bone resorption\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Bone_resorption\">bone resorption\u003c/a> and bone formation in blood samples.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After 6 months both the adult and elderly animals on the diet with 25% prunes had 50% and 40% increases in bone volume, respectively. Bone mineral density was unchanged in any condition. The 15% prune diet increased bone volume in adult animals, but not in elderly animals. Blood markers indicated that both increased bone formation and decreased bone resorption may be responsible for the increase in volume, though these changes occurred primarily in the first 3 months of the experiment. The mechanism of action of prunes on bone volume is still unknown.\u003c/p>\n\u003cp>Though encouraging, the study has several limitations. Work on the value of dried plums in preventing bone loss is still in its early stages, and much more research is needed to determine if prunes are useful in different animal models (including female mice). Furthermore, the study mentions weight loss as one side effect of dietary prunes, but the possibility of other side effects was not examined. Also, the authors do not explore if the bone changes are due to increased prune intake or the large decrease in consumption of traditional mouse chow. Mouse metabolism is not the same as it is in humans, so we cannot extrapolate the effects shown here. Likewise, it is not reasonable for a human diet to be comprised of 25% prunes.\u003c/p>\n\u003cp>It should also be noted that the research was partially funded by the California Dried Plum Board. Though this doesn't imply any flaws in the science, it makes it especially important that the work be replicated by an independent research group before too much is made of the findings.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20739449\">study\u003c/a> was published in the October issue of the \u003ca class=\"zem_slink\" title=\"Journal of Nutrition\" rel=\"homepage\" href=\"http://jn.nutrition.org\">\u003cem>THe Journal of Nutrition\u003c/em>\u003c/a> (subscription required for full text). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.784319 -122.439672\u003c/p>\n\n","blocks":[],"excerpt":"New research from the UC San Francisco Veterans Affairs Medical Center shows that eating high doses of dried plums (prunes) increases bone volume in adult and elderly male mice.","status":"publish","parent":0,"modified":1287756706,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":518},"headData":{"title":"Dried Plum Consumption Induces Bone Growth In Older Mice | KQED","description":"New research from the UC San Francisco Veterans Affairs Medical Center shows that eating high doses of dried plums (prunes) increases bone volume in adult and elderly male mice.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dried Plum Consumption Induces Bone Growth In Older Mice","datePublished":"2010-10-22T14:11:46.000Z","dateModified":"2010-10-22T14:11:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9740 http://www.kqed.org/quest/blog/?p=9740","disqusUrl":"https://ww2.kqed.org/quest/2010/10/22/dried-plum-consumption-induces-bone-growth-in-older-mice/","disqusTitle":"Dried Plum Consumption Induces Bone Growth In Older Mice","path":"/quest/9740/dried-plum-consumption-induces-bone-growth-in-older-mice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.kqed.org/quest/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/10/prunes-kqed.jpg\" alt=\"\">\u003c/a>\u003cem>Prunes have many advantages over other treatments for normal bone loss and osteoporosis, including low cost and high nutrient density.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://news.ucsf.edu/releases/dried-plum-restores-bone-in-aging-mice-scientists-report/\">New research\u003c/a> from the \u003ca class=\"zem_slink\" title=\"University of California, San Francisco\" rel=\"geolocation\" href=\"http://maps.google.com/maps?ll=37.7633194444,-122.458538889&spn=0.01,0.01&q=37.7633194444,-122.458538889%20(University%20of%20California%2C%20San%20Francisco)&t=h\">UC San Francisco\u003c/a> Veterans Affairs Medical Center shows that eating high doses of dried plums (\u003ca class=\"zem_slink\" title=\"Prune\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Prune\">prunes\u003c/a>) increases \u003ca class=\"zem_slink\" title=\"Bone\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Bone\">bone\u003c/a> \u003ca class=\"zem_slink\" title=\"Volume\" rel=\"wikinvest\" href=\"http://www.wikinvest.com/metric/Volume\">volume\u003c/a> in adult and \u003ca class=\"zem_slink\" title=\"Old age\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Old_age\">elderly\u003c/a> male \u003ca class=\"zem_slink\" title=\"Mouse\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Mouse\">mice\u003c/a>. Prunes have many advantages over other treatments for normal \u003ca class=\"zem_slink\" title=\"Osteoporosis\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Osteoporosis\">bone loss\u003c/a> and osteoporosis, including low cost and high nutrient density. They could also prove useful in preventing bone loss in younger animals.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>During normal aging, mice lose approximately 60% of bone volume between 6 weeks and 24 months of age. Bone loss can also occur from disease states such as osteoporosis, and can be caused by hormone deficiencies and particular medications. Previous research has shown dried plums to be effective at limiting bone loss in a mouse model of estrogen deficiency. This is the first study to show that dried plum can actually restore bone that has been lost due to normal aging in males.\u003c/p>\n\u003cp>In the study, mice were started on the experimental diet at either 6 (adult) or 18 (elderly) months of age. All diets had the same number of calories and nitrogen ratio, but were supplemented with either 0, 15%, or 25% dried plums. Bone volume and density were measured directly, as were various markers of \u003ca class=\"zem_slink\" title=\"Bone resorption\" rel=\"wikipedia\" href=\"http://en.wikipedia.org/wiki/Bone_resorption\">bone resorption\u003c/a> and bone formation in blood samples.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After 6 months both the adult and elderly animals on the diet with 25% prunes had 50% and 40% increases in bone volume, respectively. Bone mineral density was unchanged in any condition. The 15% prune diet increased bone volume in adult animals, but not in elderly animals. Blood markers indicated that both increased bone formation and decreased bone resorption may be responsible for the increase in volume, though these changes occurred primarily in the first 3 months of the experiment. The mechanism of action of prunes on bone volume is still unknown.\u003c/p>\n\u003cp>Though encouraging, the study has several limitations. Work on the value of dried plums in preventing bone loss is still in its early stages, and much more research is needed to determine if prunes are useful in different animal models (including female mice). Furthermore, the study mentions weight loss as one side effect of dietary prunes, but the possibility of other side effects was not examined. Also, the authors do not explore if the bone changes are due to increased prune intake or the large decrease in consumption of traditional mouse chow. Mouse metabolism is not the same as it is in humans, so we cannot extrapolate the effects shown here. Likewise, it is not reasonable for a human diet to be comprised of 25% prunes.\u003c/p>\n\u003cp>It should also be noted that the research was partially funded by the California Dried Plum Board. Though this doesn't imply any flaws in the science, it makes it especially important that the work be replicated by an independent research group before too much is made of the findings.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20739449\">study\u003c/a> was published in the October issue of the \u003ca class=\"zem_slink\" title=\"Journal of Nutrition\" rel=\"homepage\" href=\"http://jn.nutrition.org\">\u003cem>THe Journal of Nutrition\u003c/em>\u003c/a> (subscription required for full text). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.784319 -122.439672\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/9740/dried-plum-consumption-induces-bone-growth-in-older-mice","authors":["10218"],"categories":["quest_12"],"tags":["quest_360","quest_361","quest_881","quest_2022","quest_2089","quest_2323"],"label":"quest"},"quest_9411":{"type":"posts","id":"quest_9411","meta":{"index":"posts_1591205157","site":"quest","id":"9411","score":null,"sort":[1287162037000]},"guestAuthors":[],"slug":"alice-waters-school-lunch-initiative-effective-at-instilling-healthy-habits-in-children","title":"Alice Waters' School Lunch Initiative Effective At Instilling Healthy Habits In Children","publishDate":1287162037,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/10/corn-kqed.jpg\" alt=\"\">\u003c/a>\u003cem>Kids at schools with the School Lunch Initiative ate more vegetables, fruits and demonstrated greater knowledge of nutrition and health.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.schoollunchinitiative.org/downloads/sli_eval_full_report_2010.pdf\">report\u003c/a> issued by scientists from the \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBIQFjAA&url=http%3A%2F%2Fcwh.berkeley.edu%2F&ei=6Fe2TO7BLYL3nAe0jL1q&usg=AFQjCNE274ls5eo8Z_OkSMTHp9bJ_DlCOA&sig2=ufpEcQow_lFuCuc27AVwug\">Atkins Center for Weight and Health at UC Berkeley\u003c/a> examined the impact of the \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBwQFjAA&url=http%3A%2F%2Fwww.schoollunchinitiative.org%2F&ei=_1e2TJahKKDqnQePjPCADQ&usg=AFQjCNEyBjwgCbJkzbm0QINtj6ocmWv6dw&sig2=XxfLUmSxURA8YKyjCCl_Yw\">School Lunch Initiative\u003c/a> (SLI) on the eating behaviors of children transitioning from elementary school to middle school. The SLI is sponsored by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a>, founded in 1996 by \u003ca class=\"zem_slink\" title=\"Alice Waters\" href=\"http://en.wikipedia.org/wiki/Alice_Waters\" rel=\"wikipedia\">Alice Waters\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>The SLI is a system-wide program that includes cooking and gardening classes, integration of school lunch with food and nutrition curriculum, and improvements in campus food and dining services. The report examined the eating behavior of children at schools enriched with the SLI compared with children at schools with similar foods but without the program. The research followed fourth and fifth graders for three years to see the effects of the program during the transition from elementary school to middle school, since this is a time when healthy eating often deteriorates in children.\u003c/p>\n\u003cp>According to the report, SLI may have the potential to reverse the deterioration of healthy eating habits that children typically exhibit as they transition to adolescence. Compared with children in control schools, kids at schools with the SLI ate more vegetables, fruits and demonstrated greater knowledge of nutrition and health. Students in the SLI also showed greater preference for vegetables, particularly green leafy vegetables. Over the same period, children in schools without the SLI decreased their intake of fruits and vegetables both in and out of school. These trends were still apparent one year after completion of the SLI, when the students were in seventh grade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The report is the first examination of the effectiveness of integrated school lunch programs on the healthy eating behaviors of children over an extended period. With the growing epidemic of \u003ca href=\"http://www.cdc.gov/HealthyYouth/obesity/\">childhood obesity\u003c/a>, comprehensive school lunch programs have tremendous potential to improve the health and habits of developing children.\u003c/p>\n\u003cp>Though \u003ca class=\"zem_slink\" title=\"Body mass index\" href=\"http://en.wikipedia.org/wiki/Body_mass_index\" rel=\"wikipedia\">body mass index (BMI)\u003c/a> improvements were not found in the current study, small sample size and measurement limitations may have made changes statistically undetectable. Since the trends observed in the eating habits of children in the SLI would predict a decreased risk for obesity, further studies are warranted to pursue the value of the program for improving health and body weight.\u003c/p>\n\u003cp>With the recent attention on the importance of school lunch programs (October 11-15 has been declared \u003ca href=\"http://www.usda.gov/wps/portal/usda/!ut/p/c5/04_SB8K8xLLM9MSSzPy8xBz9CP0os_gAC9-wMJ8QY0MDpxBDA09nXw9DFxcXQ-cAA_1wkA5kFaGuQBXeASbmnu4uBgbe5hB5AxzA0UDfzyM_N1W_IDs7zdFRUREAZXAypA!!/dl3/d3/L2dJQSEvUUt3QS9ZQnZ3LzZfUDhNVlZMVDMxMEJUMTBJQ01IMURERDFDUDA!/?contentidonly=true&contentid=2010/10/0512.xml\">National School Lunch Week by the USDA\u003c/a>), data on programs like SLI will be critical and could serve as a model for more broad government programs to improve nutrition at schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.880036 -122.268551\u003c/p>\n\n","blocks":[],"excerpt":"A recent report issued by scientists from the Atkins Center for Weight and Health at UC Berkeley examined the impact of the School Lunch Initiative (SLI) on the eating behaviors of children transitioning from elementary school to middle school.","status":"publish","parent":0,"modified":1366827122,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":438},"headData":{"title":"Alice Waters' School Lunch Initiative Effective At Instilling Healthy Habits In Children | KQED","description":"A recent report issued by scientists from the Atkins Center for Weight and Health at UC Berkeley examined the impact of the School Lunch Initiative (SLI) on the eating behaviors of children transitioning from elementary school to middle school.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Alice Waters' School Lunch Initiative Effective At Instilling Healthy Habits In Children","datePublished":"2010-10-15T17:00:37.000Z","dateModified":"2013-04-24T18:12:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9411 http://www.kqed.org/quest/blog/?p=9411","disqusUrl":"https://ww2.kqed.org/quest/2010/10/15/alice-waters-school-lunch-initiative-effective-at-instilling-healthy-habits-in-children/","disqusTitle":"Alice Waters' School Lunch Initiative Effective At Instilling Healthy Habits In Children","path":"/quest/9411/alice-waters-school-lunch-initiative-effective-at-instilling-healthy-habits-in-children","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/10/corn-kqed.jpg\" alt=\"\">\u003c/a>\u003cem>Kids at schools with the School Lunch Initiative ate more vegetables, fruits and demonstrated greater knowledge of nutrition and health.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.schoollunchinitiative.org/downloads/sli_eval_full_report_2010.pdf\">report\u003c/a> issued by scientists from the \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBIQFjAA&url=http%3A%2F%2Fcwh.berkeley.edu%2F&ei=6Fe2TO7BLYL3nAe0jL1q&usg=AFQjCNE274ls5eo8Z_OkSMTHp9bJ_DlCOA&sig2=ufpEcQow_lFuCuc27AVwug\">Atkins Center for Weight and Health at UC Berkeley\u003c/a> examined the impact of the \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBwQFjAA&url=http%3A%2F%2Fwww.schoollunchinitiative.org%2F&ei=_1e2TJahKKDqnQePjPCADQ&usg=AFQjCNEyBjwgCbJkzbm0QINtj6ocmWv6dw&sig2=XxfLUmSxURA8YKyjCCl_Yw\">School Lunch Initiative\u003c/a> (SLI) on the eating behaviors of children transitioning from elementary school to middle school. The SLI is sponsored by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a>, founded in 1996 by \u003ca class=\"zem_slink\" title=\"Alice Waters\" href=\"http://en.wikipedia.org/wiki/Alice_Waters\" rel=\"wikipedia\">Alice Waters\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>The SLI is a system-wide program that includes cooking and gardening classes, integration of school lunch with food and nutrition curriculum, and improvements in campus food and dining services. The report examined the eating behavior of children at schools enriched with the SLI compared with children at schools with similar foods but without the program. The research followed fourth and fifth graders for three years to see the effects of the program during the transition from elementary school to middle school, since this is a time when healthy eating often deteriorates in children.\u003c/p>\n\u003cp>According to the report, SLI may have the potential to reverse the deterioration of healthy eating habits that children typically exhibit as they transition to adolescence. Compared with children in control schools, kids at schools with the SLI ate more vegetables, fruits and demonstrated greater knowledge of nutrition and health. Students in the SLI also showed greater preference for vegetables, particularly green leafy vegetables. Over the same period, children in schools without the SLI decreased their intake of fruits and vegetables both in and out of school. These trends were still apparent one year after completion of the SLI, when the students were in seventh grade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The report is the first examination of the effectiveness of integrated school lunch programs on the healthy eating behaviors of children over an extended period. With the growing epidemic of \u003ca href=\"http://www.cdc.gov/HealthyYouth/obesity/\">childhood obesity\u003c/a>, comprehensive school lunch programs have tremendous potential to improve the health and habits of developing children.\u003c/p>\n\u003cp>Though \u003ca class=\"zem_slink\" title=\"Body mass index\" href=\"http://en.wikipedia.org/wiki/Body_mass_index\" rel=\"wikipedia\">body mass index (BMI)\u003c/a> improvements were not found in the current study, small sample size and measurement limitations may have made changes statistically undetectable. Since the trends observed in the eating habits of children in the SLI would predict a decreased risk for obesity, further studies are warranted to pursue the value of the program for improving health and body weight.\u003c/p>\n\u003cp>With the recent attention on the importance of school lunch programs (October 11-15 has been declared \u003ca href=\"http://www.usda.gov/wps/portal/usda/!ut/p/c5/04_SB8K8xLLM9MSSzPy8xBz9CP0os_gAC9-wMJ8QY0MDpxBDA09nXw9DFxcXQ-cAA_1wkA5kFaGuQBXeASbmnu4uBgbe5hB5AxzA0UDfzyM_N1W_IDs7zdFRUREAZXAypA!!/dl3/d3/L2dJQSEvUUt3QS9ZQnZ3LzZfUDhNVlZMVDMxMEJUMTBJQ01IMURERDFDUDA!/?contentidonly=true&contentid=2010/10/0512.xml\">National School Lunch Week by the USDA\u003c/a>), data on programs like SLI will be critical and could serve as a model for more broad government programs to improve nutrition at schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.880036 -122.268551\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/9411/alice-waters-school-lunch-initiative-effective-at-instilling-healthy-habits-in-children","authors":["10218"],"categories":["quest_3229","quest_12"],"tags":["quest_119","quest_245","quest_571","quest_575","quest_13201","quest_2022","quest_13364","quest_13365","quest_3021","quest_3133"],"label":"quest"}},"programsReducer":{"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/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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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>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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. 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