What’s for Thanksgiving Dinner, Turkey or Cormorant?
Turkey Trouble: Genetics Gone Too Far?
You Say Sweet Potato, I Say New World
A Superfoods-laden Thanksgiving
Give Thanks for Wild Turkeys
The Science Behind Brining a Turkey
Turkey and Tryptophan
Sponsored
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But imagine a world in which you ate hundreds of different foods throughout the year, and all of it was locally grown. In such a world you would have more than 50 birds to choose from for your Thanksgiving feast, not just turkey.\u003c/p>\n\u003cp>For Coast Salish tribes of the Pacific Northwest, this world of vast food variety was a reality. Dr. Robert Kopperl, affiliate curator and archaeologist at the \u003ca href=\"http://www.burkemuseum.org\">Burke Museum of Natural History and Culture\u003c/a> in Seattle helped gather data on \u003ca href=\"https://www.youtube.com/watch?v=6bTru5CmSa0\">10,000 years of Coast Salish diets and foods\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63955\" class=\"wp-caption alignright\" style=\"max-width: 319px\">\u003cimg class=\" wp-image-63955 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Thanksgiving-feast.jpg\" alt=\"A typical Thanksgiving feast. Image courtesy of ccho. \" width=\"319\" height=\"477\">\u003cfigcaption class=\"wp-caption-text\">A typical Thanksgiving feast. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/ccho/6397578893/\">ccho\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>“I worked on the ‘archaeology’ of the archaeology,” said Kopperl. “Without looking at any more sites or doing any more archaeological excavations, we were trying to figure out the past traditional diets. We came up with a pre-Euro-American context of all the different species of animals, plants, and shellfish [in the area]. That gave us an idea of the ‘grocery list’ of foods eaten by Native American groups.”\u003c/p>\n\u003cp>Previously, these archaeological findings were kept in highly technical and difficult to find reports. Now, combined with elder accounts and memories, this information has been summarized in a list of more than \u003ca href=\"http://www.burkemuseum.org/pub/Traditional_Coast_Salish_Foods.pdf\">300 different foods\u003c/a> that Coast Salish ancestors traditionally ate.\u003c/p>\n\u003cp>“I’m excited to bring information that tends to be esoteric and make it useful and relevant to people’s lives,” said Kopperl. “There is a very rich oral tradition of Native American hunting, fishing, and gathering. The archaeology and archaeology sites are complementary to that.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By combing through oral traditions and artifacts, archaeologists and elders will build a road map for reviving traditional and diverse foods. \u003ca title=\"Wild Foods and Medicines\" href=\"http://wildfoodsandmedicines.com/\">Elise Krohn\u003c/a>, a traditional food specialist with the \u003ca href=\"http://nwicplantsandfoods.com\">Northwest Indian College\u003c/a>, believes this information will help improve the health of tribal communities like the Coast Salish, who populate many areas of the Pacific Northwest.\u003c/p>\n\u003cp style=\"text-align: center\">[soundcloud url=\"https://api.soundcloud.com/tracks/58132119\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003cbr>\n\u003cem>Audio interview with Elise Krohn by the Burke Museum.\u003c/em>\u003c/p>\n\u003cp>“If you look at what people ate five or six generations ago on an annual basis, there were hundreds of types of foods,” said Krohn. “In this very short period we’ve gone from this incredibly complex diet, eating with the seasons and eating many types of foods, to eating just a few foods. That has had a huge impact on our bodies. Eating a wide variety of food probably ensures we are getting all those complex nutrients that we need.”\u003c/p>\n\u003cfigure id=\"attachment_63953\" class=\"wp-caption alignleft\" style=\"max-width: 387px\">\u003cimg class=\" wp-image-63953 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Assortment-of-food.jpg\" alt=\"Assortment of food\" width=\"387\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-960x679.jpg 960w\" sizes=\"(max-width: 387px) 100vw, 387px\">\u003cfigcaption class=\"wp-caption-text\">This assortment of foods can be found on the Coast Salish People’s food list. Image courtesy of Elise Krohn.\u003c/figcaption>\u003c/figure>\n\u003cp>Diabetes and obesity are on the rise in the United States, \u003ca href=\"http://faculty.washington.edu/plape/tradfoods/tradfoodfaq.htm\">particularly in Native American\u003c/a> groups. The convenience of processed and fast foods has beaten out healthy and whole food options. Traditional foods, however, can offer a list of tastier and more nutritious options. Elders hope this will resonate with younger Coast Salish generations.\u003c/p>\n\u003cp>“Food is our culture,” said Warren King George of the Muckleshoot/Upper Skagit Indian tribes and co-curator of the Burke Museum's\u003cstrong> \u003c/strong>\u003ca href=\"http://www.burkemuseum.org/salish_bounty\">\u003cstrong>Salish Bounty\u003c/strong>\u003c/a> exhibit \u003ca href=\"http://www.burkemuseum.org/booknow/salish_bounty_itin\">now traveling in Washington State\u003c/a>. “Food is going to bring us back together again to revisit one another, to reestablish our acquaintances, to strengthen our friendships, and to allow us to grow much more.”\u003c/p>\n\u003cp>By combining archaeological research with tribal knowledge, Coast Salish tribes now have access to a long list of healthy, diverse, and local food choices. But it’s not just the Coast Salish who stand to benefit from this kind of knowledge -- and it’s not just about reviving interest in traditional foods. A better understanding of ancestral eating habits, whether by archaeological research, family recipes, or passed-down knowledge, enables us all to better understand our cultures.\u003c/p>\n\u003cp style=\"text-align: center\">[soundcloud url=\"https://api.soundcloud.com/tracks/55533057\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003cbr>\n\u003cem>Audio interview with Warren King George by the Burke Museum. \u003c/em>\u003c/p>\n\u003cp>“Everyone is connected by food,” said Krohn, “Food is what brings us around the table, and it informs who we are and where we come from. So through food we have the opportunity to live out our cultural traditions, to pass those traditions down to other generations, and to taste the flavors of our place.”\u003c/p>\n\u003cp>Although it’s unlikely that there will be albatross, herons, or any other bird but turkey gracing our Thanksgiving tables this year, perhaps some of us will pause (between bites) to consider the role food plays within our family culture and what we choose to eat.\u003c/p>\n\u003cp>_________________________________________________________________________________\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>\u003cspan style=\"text-decoration: underline\">Madelyn’s Famous Cranberry-Rose Hip Sauce\u003c/span>\u003c/strong>\u003cem> (Recipe from Elizabeth Campbell)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63948\" class=\"wp-caption alignleft\" style=\"max-width: 435px\">\u003cimg class=\"wp-image-63948 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Cranberries.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"435\" height=\"375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-800x689.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-1180x1016.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-960x826.jpg 960w\" sizes=\"(max-width: 435px) 100vw, 435px\">\u003cfigcaption class=\"wp-caption-text\">Cranberries are a traditional and nutritious Thanksgiving food. Image courtesy of Elizabeth Campbell.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">\u003cem>This tart yet sweet sauce is bursting with flavor and antioxidants. The naturally occurring pectin in rose hips and apples seems to magically thicken the bright red sauce. Seven-year-old Madelyn Stratton made this for her family’s Christmas dinner, and it was a big hit! Leftovers make a delicious snack when served with Brie cheese and crackers.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>12 oz. bag fresh cranberries\u003c/p>\n\u003cp>1 cup raspberry apple cider\u003c/p>\n\u003cp>½ cup orange juice or 1 teaspoon orange zest\u003c/p>\n\u003cp>½ cup de-seeded, dried rose hips (ground in a coffee grinder)\u003c/p>\n\u003cp>4-8 tablespoons agave nectar, honey, or other sweetener\u003c/p>\n\u003cp>Heat the cranberries, cider, and orange juice to a boil in a saucepan until the cranberries pop open. Stir in rose hips and sweetener. Remove from heat and let the sauce thicken as it cools. Add more cider to thin consistency if necessary.\u003cbr>\nCook time: 15 minutes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"A project that revives traditional food knowledge for Pacific Northwest tribes could leave you thinking about your food choices this Thanksgiving. ","status":"publish","parent":0,"modified":1394136322,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":982},"headData":{"title":"What’s for Thanksgiving Dinner, Turkey or Cormorant? | KQED","description":"A project that revives traditional food knowledge for Pacific Northwest tribes could leave you thinking about your food choices this Thanksgiving. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59948 http://science.kqed.org/quest/?p=59948","disqusUrl":"https://ww2.kqed.org/quest/2013/11/28/whats-for-thanksgiving-dinner-turkey-or-cormorant/","disqusTitle":"What’s for Thanksgiving Dinner, Turkey or Cormorant?","path":"/quest/59948/whats-for-thanksgiving-dinner-turkey-or-cormorant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63950\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg\">\u003cimg class=\"size-full wp-image-63950 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg\" alt=\"Classic turkey\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Classic-turkey-e1384984333964-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of \u003ca href=\"http://www.flickr.com/photos/sackton/8218985089/in/photostream/\">Tim Sackton\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">The average American eats the same 12 to 20 different foods every week. But imagine a world in which you ate hundreds of different foods throughout the year, and all of it was locally grown. In such a world you would have more than 50 birds to choose from for your Thanksgiving feast, not just turkey.\u003c/p>\n\u003cp>For Coast Salish tribes of the Pacific Northwest, this world of vast food variety was a reality. Dr. Robert Kopperl, affiliate curator and archaeologist at the \u003ca href=\"http://www.burkemuseum.org\">Burke Museum of Natural History and Culture\u003c/a> in Seattle helped gather data on \u003ca href=\"https://www.youtube.com/watch?v=6bTru5CmSa0\">10,000 years of Coast Salish diets and foods\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63955\" class=\"wp-caption alignright\" style=\"max-width: 319px\">\u003cimg class=\" wp-image-63955 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Thanksgiving-feast.jpg\" alt=\"A typical Thanksgiving feast. Image courtesy of ccho. \" width=\"319\" height=\"477\">\u003cfigcaption class=\"wp-caption-text\">A typical Thanksgiving feast. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/ccho/6397578893/\">ccho\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>“I worked on the ‘archaeology’ of the archaeology,” said Kopperl. “Without looking at any more sites or doing any more archaeological excavations, we were trying to figure out the past traditional diets. We came up with a pre-Euro-American context of all the different species of animals, plants, and shellfish [in the area]. That gave us an idea of the ‘grocery list’ of foods eaten by Native American groups.”\u003c/p>\n\u003cp>Previously, these archaeological findings were kept in highly technical and difficult to find reports. Now, combined with elder accounts and memories, this information has been summarized in a list of more than \u003ca href=\"http://www.burkemuseum.org/pub/Traditional_Coast_Salish_Foods.pdf\">300 different foods\u003c/a> that Coast Salish ancestors traditionally ate.\u003c/p>\n\u003cp>“I’m excited to bring information that tends to be esoteric and make it useful and relevant to people’s lives,” said Kopperl. “There is a very rich oral tradition of Native American hunting, fishing, and gathering. The archaeology and archaeology sites are complementary to that.”\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>By combing through oral traditions and artifacts, archaeologists and elders will build a road map for reviving traditional and diverse foods. \u003ca title=\"Wild Foods and Medicines\" href=\"http://wildfoodsandmedicines.com/\">Elise Krohn\u003c/a>, a traditional food specialist with the \u003ca href=\"http://nwicplantsandfoods.com\">Northwest Indian College\u003c/a>, believes this information will help improve the health of tribal communities like the Coast Salish, who populate many areas of the Pacific Northwest.\u003c/p>\n\u003cp style=\"text-align: center\">\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/58132119&visual=true&undefined'\n title='https://api.soundcloud.com/tracks/58132119'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Audio interview with Elise Krohn by the Burke Museum.\u003c/em>\u003c/p>\n\u003cp>“If you look at what people ate five or six generations ago on an annual basis, there were hundreds of types of foods,” said Krohn. “In this very short period we’ve gone from this incredibly complex diet, eating with the seasons and eating many types of foods, to eating just a few foods. That has had a huge impact on our bodies. Eating a wide variety of food probably ensures we are getting all those complex nutrients that we need.”\u003c/p>\n\u003cfigure id=\"attachment_63953\" class=\"wp-caption alignleft\" style=\"max-width: 387px\">\u003cimg class=\" wp-image-63953 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Assortment-of-food.jpg\" alt=\"Assortment of food\" width=\"387\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-960x679.jpg 960w\" sizes=\"(max-width: 387px) 100vw, 387px\">\u003cfigcaption class=\"wp-caption-text\">This assortment of foods can be found on the Coast Salish People’s food list. Image courtesy of Elise Krohn.\u003c/figcaption>\u003c/figure>\n\u003cp>Diabetes and obesity are on the rise in the United States, \u003ca href=\"http://faculty.washington.edu/plape/tradfoods/tradfoodfaq.htm\">particularly in Native American\u003c/a> groups. The convenience of processed and fast foods has beaten out healthy and whole food options. Traditional foods, however, can offer a list of tastier and more nutritious options. Elders hope this will resonate with younger Coast Salish generations.\u003c/p>\n\u003cp>“Food is our culture,” said Warren King George of the Muckleshoot/Upper Skagit Indian tribes and co-curator of the Burke Museum's\u003cstrong> \u003c/strong>\u003ca href=\"http://www.burkemuseum.org/salish_bounty\">\u003cstrong>Salish Bounty\u003c/strong>\u003c/a> exhibit \u003ca href=\"http://www.burkemuseum.org/booknow/salish_bounty_itin\">now traveling in Washington State\u003c/a>. “Food is going to bring us back together again to revisit one another, to reestablish our acquaintances, to strengthen our friendships, and to allow us to grow much more.”\u003c/p>\n\u003cp>By combining archaeological research with tribal knowledge, Coast Salish tribes now have access to a long list of healthy, diverse, and local food choices. But it’s not just the Coast Salish who stand to benefit from this kind of knowledge -- and it’s not just about reviving interest in traditional foods. A better understanding of ancestral eating habits, whether by archaeological research, family recipes, or passed-down knowledge, enables us all to better understand our cultures.\u003c/p>\n\u003cp style=\"text-align: center\">\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/55533057&visual=true&undefined'\n title='https://api.soundcloud.com/tracks/55533057'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Audio interview with Warren King George by the Burke Museum. \u003c/em>\u003c/p>\n\u003cp>“Everyone is connected by food,” said Krohn, “Food is what brings us around the table, and it informs who we are and where we come from. So through food we have the opportunity to live out our cultural traditions, to pass those traditions down to other generations, and to taste the flavors of our place.”\u003c/p>\n\u003cp>Although it’s unlikely that there will be albatross, herons, or any other bird but turkey gracing our Thanksgiving tables this year, perhaps some of us will pause (between bites) to consider the role food plays within our family culture and what we choose to eat.\u003c/p>\n\u003cp>_________________________________________________________________________________\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>\u003cspan style=\"text-decoration: underline\">Madelyn’s Famous Cranberry-Rose Hip Sauce\u003c/span>\u003c/strong>\u003cem> (Recipe from Elizabeth Campbell)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63948\" class=\"wp-caption alignleft\" style=\"max-width: 435px\">\u003cimg class=\"wp-image-63948 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Cranberries.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"435\" height=\"375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-800x689.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-1180x1016.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-960x826.jpg 960w\" sizes=\"(max-width: 435px) 100vw, 435px\">\u003cfigcaption class=\"wp-caption-text\">Cranberries are a traditional and nutritious Thanksgiving food. Image courtesy of Elizabeth Campbell.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">\u003cem>This tart yet sweet sauce is bursting with flavor and antioxidants. The naturally occurring pectin in rose hips and apples seems to magically thicken the bright red sauce. Seven-year-old Madelyn Stratton made this for her family’s Christmas dinner, and it was a big hit! Leftovers make a delicious snack when served with Brie cheese and crackers.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>12 oz. bag fresh cranberries\u003c/p>\n\u003cp>1 cup raspberry apple cider\u003c/p>\n\u003cp>½ cup orange juice or 1 teaspoon orange zest\u003c/p>\n\u003cp>½ cup de-seeded, dried rose hips (ground in a coffee grinder)\u003c/p>\n\u003cp>4-8 tablespoons agave nectar, honey, or other sweetener\u003c/p>\n\u003cp>Heat the cranberries, cider, and orange juice to a boil in a saucepan until the cranberries pop open. Stir in rose hips and sweetener. Remove from heat and let the sauce thicken as it cools. Add more cider to thin consistency if necessary.\u003cbr>\nCook time: 15 minutes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/59948/whats-for-thanksgiving-dinner-turkey-or-cormorant","authors":["10471","10425"],"categories":["quest_4","quest_3229","quest_12"],"tags":["quest_68","quest_10666","quest_326","quest_12007","quest_13317","quest_12441","quest_844","quest_12442","quest_12269","quest_2349","quest_3288","quest_12146","quest_12440","quest_12438","quest_13364","quest_13365","quest_2912","quest_12439"],"featImg":"quest_63950","label":"quest"},"quest_47023":{"type":"posts","id":"quest_47023","meta":{"index":"posts_1591205157","site":"quest","id":"47023","score":null,"sort":[1353340828000]},"guestAuthors":[],"slug":"turkey-trouble-genetics-gone-too-far","title":"Turkey Trouble: Genetics Gone Too Far?","publishDate":1353340828,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_47026\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/turkeyfarm/\" rel=\"attachment wp-att-47026\">\u003cimg class=\"size-full wp-image-47026\" title=\"TurkeyFarm\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/TurkeyFarm.jpg\" alt=\"\" width=\"640\" height=\"356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm-400x223.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We've bred these poor things to the point where they can't even reproduce anymore without our help.\u003c/figcaption>\u003c/figure>\n\u003cp>No, this isn’t a blog about genetically modified organisms -- that has been argued enough lately! Instead, in honor of Thanksgiving, I want to talk about regular old selective breeding and the monsters it can create: the industrial turkey, the main course at most dinner tables on Thursday.\u003c/p>\n\u003cp>What we have all conspired to do to this once noble bird is appallingly awful. In our drive for more healthy white meat, we have selected for giant versions of turkeys with grotesquely over-sized breasts. How over-sized? Their breasts are so big at this point that these poor things can’t successfully mate. Every industrial turkey was created by artificial insemination.\u003c/p>\n\u003cp>Not only that, but all of that extra muscle has created birds in constant pain. Their bones just can’t easily handle all of that muscle being packed on so quickly. Add the damage to their hearts and the resulting high rate of heart attacks and you have something pretty close to monstrous.\u003c/p>\n\u003cp>And remember, we didn’t engineer these things at all. These caricatures of wild turkeys were hidden in the turkey genome all along.\u003c/p>\n\u003cp>Most species have an incredible amount of variation prepacked into their genomes. Look at a Great Dane and a Chihuahua and you’ll know what I mean! Both came from the same basic set of recipes, the wolf genome.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wild turkeys have a wide range of possible turkeys hidden in their genome too. The current industrial turkey is just a certain combination of all of the different gene versions (or alleles) that were already present.\u003c/p>\n\u003cfigure id=\"attachment_47031\" class=\"wp-caption alignright\" style=\"max-width: 170px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/goldenretriever/\" rel=\"attachment wp-att-47031\">\u003cimg class=\"size-full wp-image-47031\" title=\"GoldenRetriever\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/GoldenRetriever.jpg\" alt=\"\" width=\"170\" height=\"267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It doesn't just stop at turkeys either. Breeding for specific traits affects other animals too.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, if nature had stumbled on this particular combination of alleles in the wild, the resulting turkey would not have survived. Even if it managed to avoid bone damage and heart attacks, the thing couldn't successfully breed anyway. No, this turkey would have mercifully died out.\u003c/p>\n\u003cp>The situation is different on the factory farm. There the traits which would have doomed this turkey are selected for and this turkey ends up the “winner.” There are definitely different pressures in natural and artificial selection!\u003c/p>\n\u003cp>All of this raises the obvious ethical question. Just because we can breed this turkey, should we? The turkey lives a short, miserable life but we get an affordable, healthy source of protein. It is obvious which choice we’ve made as a society, but is it the right one?\u003c/p>\n\u003cp>And of course this discussion shouldn’t stop at the turkey. Chickens are having heart attacks all over the place, golden retrievers have a \u003ca href=\"http://genetics.thetech.org/ask/ask449\">ridiculously high rate of cancer\u003c/a>, and so on for many other artificially selected animals. Should we let this continue so we can have cheaper meat or a dog that looks just so?\u003c/p>\n\u003cp>Before ending, I do want to say that I am not opposed to all artificial selection. Without it, we’d have very few of the crops we have now. Our corn wouldn’t be as sweet, our grapes and bananas would have seeds and so on. It is just that we might want to be more careful in what we create. Especially when we tinker with animals.\u003c/p>\n\u003cp>\u003cstrong>Additional Reading:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wired.com/wiredscience/2008/11/turkeytech/\">Great Wired Science Article on the Topic\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ps.fass.org/content/77/12/1773.long\">Article on problems associated with rapid growth\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"No, this isn’t a blog about genetically modified organisms -- that has been argued enough lately! Instead, in honor of Thanksgiving, I want to talk about regular old selective breeding and the monsters it can create.","status":"publish","parent":0,"modified":1366756621,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":584},"headData":{"title":"Turkey Trouble: Genetics Gone Too Far? | KQED","description":"No, this isn’t a blog about genetically modified organisms -- that has been argued enough lately! Instead, in honor of Thanksgiving, I want to talk about regular old selective breeding and the monsters it can create.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"47023 http://science.kqed.org/quest/?p=47023","disqusUrl":"https://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/","disqusTitle":"Turkey Trouble: Genetics Gone Too Far?","path":"/quest/47023/turkey-trouble-genetics-gone-too-far","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_47026\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/turkeyfarm/\" rel=\"attachment wp-att-47026\">\u003cimg class=\"size-full wp-image-47026\" title=\"TurkeyFarm\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/TurkeyFarm.jpg\" alt=\"\" width=\"640\" height=\"356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm-400x223.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We've bred these poor things to the point where they can't even reproduce anymore without our help.\u003c/figcaption>\u003c/figure>\n\u003cp>No, this isn’t a blog about genetically modified organisms -- that has been argued enough lately! Instead, in honor of Thanksgiving, I want to talk about regular old selective breeding and the monsters it can create: the industrial turkey, the main course at most dinner tables on Thursday.\u003c/p>\n\u003cp>What we have all conspired to do to this once noble bird is appallingly awful. In our drive for more healthy white meat, we have selected for giant versions of turkeys with grotesquely over-sized breasts. How over-sized? Their breasts are so big at this point that these poor things can’t successfully mate. Every industrial turkey was created by artificial insemination.\u003c/p>\n\u003cp>Not only that, but all of that extra muscle has created birds in constant pain. Their bones just can’t easily handle all of that muscle being packed on so quickly. Add the damage to their hearts and the resulting high rate of heart attacks and you have something pretty close to monstrous.\u003c/p>\n\u003cp>And remember, we didn’t engineer these things at all. These caricatures of wild turkeys were hidden in the turkey genome all along.\u003c/p>\n\u003cp>Most species have an incredible amount of variation prepacked into their genomes. Look at a Great Dane and a Chihuahua and you’ll know what I mean! Both came from the same basic set of recipes, the wolf genome.\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>Wild turkeys have a wide range of possible turkeys hidden in their genome too. The current industrial turkey is just a certain combination of all of the different gene versions (or alleles) that were already present.\u003c/p>\n\u003cfigure id=\"attachment_47031\" class=\"wp-caption alignright\" style=\"max-width: 170px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/goldenretriever/\" rel=\"attachment wp-att-47031\">\u003cimg class=\"size-full wp-image-47031\" title=\"GoldenRetriever\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/GoldenRetriever.jpg\" alt=\"\" width=\"170\" height=\"267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It doesn't just stop at turkeys either. Breeding for specific traits affects other animals too.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, if nature had stumbled on this particular combination of alleles in the wild, the resulting turkey would not have survived. Even if it managed to avoid bone damage and heart attacks, the thing couldn't successfully breed anyway. No, this turkey would have mercifully died out.\u003c/p>\n\u003cp>The situation is different on the factory farm. There the traits which would have doomed this turkey are selected for and this turkey ends up the “winner.” There are definitely different pressures in natural and artificial selection!\u003c/p>\n\u003cp>All of this raises the obvious ethical question. Just because we can breed this turkey, should we? The turkey lives a short, miserable life but we get an affordable, healthy source of protein. It is obvious which choice we’ve made as a society, but is it the right one?\u003c/p>\n\u003cp>And of course this discussion shouldn’t stop at the turkey. Chickens are having heart attacks all over the place, golden retrievers have a \u003ca href=\"http://genetics.thetech.org/ask/ask449\">ridiculously high rate of cancer\u003c/a>, and so on for many other artificially selected animals. Should we let this continue so we can have cheaper meat or a dog that looks just so?\u003c/p>\n\u003cp>Before ending, I do want to say that I am not opposed to all artificial selection. Without it, we’d have very few of the crops we have now. Our corn wouldn’t be as sweet, our grapes and bananas would have seeds and so on. It is just that we might want to be more careful in what we create. Especially when we tinker with animals.\u003c/p>\n\u003cp>\u003cstrong>Additional Reading:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wired.com/wiredscience/2008/11/turkeytech/\">Great Wired Science Article on the Topic\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ps.fass.org/content/77/12/1773.long\">Article on problems associated with rapid growth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/47023/turkey-trouble-genetics-gone-too-far","authors":["6177"],"categories":["quest_4","quest_3229"],"tags":["quest_1197","quest_13202","quest_11604","quest_13364","quest_2912","quest_3319","quest_3007"],"featImg":"quest_47026","label":"quest"},"quest_27650":{"type":"posts","id":"quest_27650","meta":{"index":"posts_1591205157","site":"quest","id":"27650","score":null,"sort":[1321892974000]},"guestAuthors":[],"slug":"you-say-sweet-potato-i-say-new-world","title":"You Say Sweet Potato, I Say New World","publishDate":1321892974,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/sweetpotatopie.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/sweetpotatopie-300x169.jpg\" alt=\"\" title=\"sweetpotatopie\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-27652\">\u003c/a>\u003c/p>\n\u003cp>As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve?\u003c/p>\n\u003cp>During the age of exploration, Europe was called the Old World, along with its continental neighbors in the Eastern Hemisphere, Africa and Asia. The Americas, North and South, were the New World. Australia is sometimes lumped with the New World, too. This is a geographical and historical division. But the Old World/New World distinction also speaks to the biology of the regions. Organisms that originated on one continent are different from those that evolved halfway around the world. And for the most part, living things—animals, plants, microbes—didn’t travel from one hemisphere to the other without human help. \u003c/p>\n\u003cp>The sweet potato/yam mash-up is my favorite example of an Old World/New World confusion. Sweet potatoes originated in Central or South America, and are the starch-filled roots of plants related to morning glories. Yams, however, are \u003ca href=\"http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html\" target=\"_blank\">completely different\u003c/a>. They originated in Africa, and are actually the stem tissue of a monocot plant. Most of what we see labeled as “yams” in our grocery stores are actually sweet potatoes. The common name confusion started centuries ago, when African slaves brought the name—but not the vegetable—to the Americas with them. Yams don’t grow in temperate North America; they need a tropical climate, like Africa, Asia, or the Caribbean (where they’ve been imported). \u003c/p>\n\u003cp>So let’s go through your grocery cart. Your soon-to-be-mashed potatoes? New World—they originated in South America. (And the Irish Potato Famine occurred long after potatoes were imported to Europe.) The corn in your cornmeal stuffing originated in the New World, too. Your turkey is from the New World, but the soy in your tofurkey is native to Asia. And the \u003ca href=\"http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_seabrook\" target=\"_blank\">apple\u003c/a> in your apple pie is not at all American—it originated in Europe. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithsonianeducation.org/migrations/zoofood/zoofoods.html\" target=\"_blank\">Many foods\u003c/a> have moved across the ocean. This mixing of culinary components and cultures is definitely something to be thankful for. (Invasive plants and animals—and diseases—that have crisscrossed continents are something else entirely.) This Thanksgiving weekend, I plan to read the book \u003ca href=\"http://www.amazon.com/1493-Uncovering-World-Columbus-Created/dp/0307265722/\" target=\"_blank\">1493: Uncovering the New World Columbus Created\u003c/a>. Author Charles C. Mann writes about the \u003ca href=\"http://en.wikipedia.org/wiki/Columbian_Exchange\" target=\"_blank\">Columbian Exchange\u003c/a>—the movement of plants, animals, and people from one hemisphere to the other. I’ll read it while enjoying a cup of coffee (Old World—Africa) and some leftover pecan pie (New World—North America). \u003c/p>\n\n","blocks":[],"excerpt":"As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve? ","status":"publish","parent":0,"modified":1321892974,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":467},"headData":{"title":"You Say Sweet Potato, I Say New World | KQED","description":"As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27650 http://science.kqed.org/quest/?p=27650","disqusUrl":"https://ww2.kqed.org/quest/2011/11/21/you-say-sweet-potato-i-say-new-world/","disqusTitle":"You Say Sweet Potato, I Say New World","path":"/quest/27650/you-say-sweet-potato-i-say-new-world","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/sweetpotatopie.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/sweetpotatopie-300x169.jpg\" alt=\"\" title=\"sweetpotatopie\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-27652\">\u003c/a>\u003c/p>\n\u003cp>As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve?\u003c/p>\n\u003cp>During the age of exploration, Europe was called the Old World, along with its continental neighbors in the Eastern Hemisphere, Africa and Asia. The Americas, North and South, were the New World. Australia is sometimes lumped with the New World, too. This is a geographical and historical division. But the Old World/New World distinction also speaks to the biology of the regions. Organisms that originated on one continent are different from those that evolved halfway around the world. And for the most part, living things—animals, plants, microbes—didn’t travel from one hemisphere to the other without human help. \u003c/p>\n\u003cp>The sweet potato/yam mash-up is my favorite example of an Old World/New World confusion. Sweet potatoes originated in Central or South America, and are the starch-filled roots of plants related to morning glories. Yams, however, are \u003ca href=\"http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html\" target=\"_blank\">completely different\u003c/a>. They originated in Africa, and are actually the stem tissue of a monocot plant. Most of what we see labeled as “yams” in our grocery stores are actually sweet potatoes. The common name confusion started centuries ago, when African slaves brought the name—but not the vegetable—to the Americas with them. Yams don’t grow in temperate North America; they need a tropical climate, like Africa, Asia, or the Caribbean (where they’ve been imported). \u003c/p>\n\u003cp>So let’s go through your grocery cart. Your soon-to-be-mashed potatoes? New World—they originated in South America. (And the Irish Potato Famine occurred long after potatoes were imported to Europe.) The corn in your cornmeal stuffing originated in the New World, too. Your turkey is from the New World, but the soy in your tofurkey is native to Asia. And the \u003ca href=\"http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_seabrook\" target=\"_blank\">apple\u003c/a> in your apple pie is not at all American—it originated in Europe. \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>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithsonianeducation.org/migrations/zoofood/zoofoods.html\" target=\"_blank\">Many foods\u003c/a> have moved across the ocean. This mixing of culinary components and cultures is definitely something to be thankful for. (Invasive plants and animals—and diseases—that have crisscrossed continents are something else entirely.) This Thanksgiving weekend, I plan to read the book \u003ca href=\"http://www.amazon.com/1493-Uncovering-World-Columbus-Created/dp/0307265722/\" target=\"_blank\">1493: Uncovering the New World Columbus Created\u003c/a>. Author Charles C. Mann writes about the \u003ca href=\"http://en.wikipedia.org/wiki/Columbian_Exchange\" target=\"_blank\">Columbian Exchange\u003c/a>—the movement of plants, animals, and people from one hemisphere to the other. I’ll read it while enjoying a cup of coffee (Old World—Africa) and some leftover pecan pie (New World—North America). \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/27650/you-say-sweet-potato-i-say-new-world","authors":["10200"],"categories":["quest_4","quest_9","quest_3229"],"tags":["quest_10481","quest_1122","quest_1489","quest_10480","quest_10479","quest_13202","quest_2912"],"collections":["quest_3354"],"featImg":"quest_27652","label":"quest_3354"},"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":""},"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_10753":{"type":"posts","id":"quest_10753","meta":{"index":"posts_1591205157","site":"quest","id":"10753","score":null,"sort":[1290440353000]},"guestAuthors":[],"slug":"give-thanks-for-wild-turkeys","title":"Give Thanks for Wild Turkeys","publishDate":1290440353,"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/39/2010/11/Turkey1.jpg\" alt=\"\">\u003c/a>\u003cem>A wild turkey, on display for the local ladies. Photo: \u003ca href=\"http://www.flickr.com/photos/alanvernon/\">Alan Vernon\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>As Thanksgiving approaches, all thoughts turn to turkeys. Especially when I see a gang of wild ones impeding my progress as I walk to my office in the Berkeley hills. These turkeys are feathered and feisty, strutting on their skinny legs and poking the ground with their sharp beaks.\u003c/p>\n\u003cp>Wild turkeys, \u003cem>Meleagris gallopavo\u003c/em>, are not native to California. They were first introduced to the state for hunting in the 1870s. Subsequent introductions, in the 1920s and 1950s, failed to take—the birds were farm-raised and they didn’t fare well. In the 1970s, California Fish and Game introduced a subspecies called Rio Grande (\u003cem>M. gallopavo intermedia\u003c/em>), wild-caught from Texas. This time, the turkeys kept trotting.\u003c/p>\n\u003cp>\u003c!--more--> \u003c/p>\n\u003cp>Fish and Game estimates that there are now 240,000 wild turkeys in California. Some think of wild turkeys as dinner—you can hunt them, if you have a license. One of my students assures me that they are delicious. However, others think of them as pests. People blame them for digging up gardens, leaving droppings, and scratching cars (especially if a turkey sees his reflection in a shiny car door). To prevent turkeys from damaging your property, California Fish and Game has some recommendations in their \u003ca href=\"http://www.dfg.ca.gov/keepmewild/turkey.html\">Keep Me Wild guide\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the \u003ca href=\"http://en.wikipedia.org/wiki/Wild_boar\">feral pig\u003c/a>, another non-native species that was introduce for hunting, wild turkeys have important effects on our local ecosystems. Turkeys tear up the ground in their search for tasty insects. They eat a wide variety of foods, from acorns to lizards. Daniel Gluesenkamp at the \u003ca href=\"http://www.egret.org/\">Audubon Canyon Ranch\u003c/a> studied their ecological effects. Check out this \u003ca href=\"http://baynature.org/articles/oct-dec-2010/ground-invasion\">article\u003c/a> from \u003ca href=\"http://baynature.org/\">Bay Nature\u003c/a> to learn more.\u003c/p>\n\u003cp>I used to think of turkeys as the Norman Rockwell Thanksgiving Dinner archetype: plucked, basted, and golden brown. But now that I’ve seen wild turkeys, I have much more respect for these birds. They are proud, regal, and frankly a bit intimidating. I now understand why \u003ca href=\"http://www.fi.edu/franklin/birthday/faq.html#21\">Ben Franklin wished the Founding Fathers had chosen the turkey\u003c/a>, rather than the bald eagle, as the nation’s bird.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.879329 -122.2463347\u003c/p>\n\n","blocks":[],"excerpt":"As Thanksgiving approaches, all thoughts turn to turkeys - especially when I see a gang of wild ones in the Berkeley hills.","status":"publish","parent":0,"modified":1290440353,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":363},"headData":{"title":"Give Thanks for Wild Turkeys | KQED","description":"As Thanksgiving approaches, all thoughts turn to turkeys - especially when I see a gang of wild ones in the Berkeley hills.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"10753 http://www.kqed.org/quest/blog/?p=10753","disqusUrl":"https://ww2.kqed.org/quest/2010/11/22/give-thanks-for-wild-turkeys/","disqusTitle":"Give Thanks for Wild Turkeys","path":"/quest/10753/give-thanks-for-wild-turkeys","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/39/2010/11/Turkey1.jpg\" alt=\"\">\u003c/a>\u003cem>A wild turkey, on display for the local ladies. Photo: \u003ca href=\"http://www.flickr.com/photos/alanvernon/\">Alan Vernon\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>As Thanksgiving approaches, all thoughts turn to turkeys. Especially when I see a gang of wild ones impeding my progress as I walk to my office in the Berkeley hills. These turkeys are feathered and feisty, strutting on their skinny legs and poking the ground with their sharp beaks.\u003c/p>\n\u003cp>Wild turkeys, \u003cem>Meleagris gallopavo\u003c/em>, are not native to California. They were first introduced to the state for hunting in the 1870s. Subsequent introductions, in the 1920s and 1950s, failed to take—the birds were farm-raised and they didn’t fare well. In the 1970s, California Fish and Game introduced a subspecies called Rio Grande (\u003cem>M. gallopavo intermedia\u003c/em>), wild-caught from Texas. This time, the turkeys kept trotting.\u003c/p>\n\u003cp>\u003c!--more--> \u003c/p>\n\u003cp>Fish and Game estimates that there are now 240,000 wild turkeys in California. Some think of wild turkeys as dinner—you can hunt them, if you have a license. One of my students assures me that they are delicious. However, others think of them as pests. People blame them for digging up gardens, leaving droppings, and scratching cars (especially if a turkey sees his reflection in a shiny car door). To prevent turkeys from damaging your property, California Fish and Game has some recommendations in their \u003ca href=\"http://www.dfg.ca.gov/keepmewild/turkey.html\">Keep Me Wild guide\u003c/a>.\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>Like the \u003ca href=\"http://en.wikipedia.org/wiki/Wild_boar\">feral pig\u003c/a>, another non-native species that was introduce for hunting, wild turkeys have important effects on our local ecosystems. Turkeys tear up the ground in their search for tasty insects. They eat a wide variety of foods, from acorns to lizards. Daniel Gluesenkamp at the \u003ca href=\"http://www.egret.org/\">Audubon Canyon Ranch\u003c/a> studied their ecological effects. Check out this \u003ca href=\"http://baynature.org/articles/oct-dec-2010/ground-invasion\">article\u003c/a> from \u003ca href=\"http://baynature.org/\">Bay Nature\u003c/a> to learn more.\u003c/p>\n\u003cp>I used to think of turkeys as the Norman Rockwell Thanksgiving Dinner archetype: plucked, basted, and golden brown. But now that I’ve seen wild turkeys, I have much more respect for these birds. They are proud, regal, and frankly a bit intimidating. I now understand why \u003ca href=\"http://www.fi.edu/franklin/birthday/faq.html#21\">Ben Franklin wished the Founding Fathers had chosen the turkey\u003c/a>, rather than the bald eagle, as the nation’s bird.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.879329 -122.2463347\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/10753/give-thanks-for-wild-turkeys","authors":["10200"],"categories":["quest_4","quest_9"],"tags":["quest_2912","quest_3007","quest_3151"],"featImg":"quest_10755","label":"quest"},"quest_4441":{"type":"posts","id":"quest_4441","meta":{"index":"posts_1591205157","site":"quest","id":"4441","score":null,"sort":[1259164824000]},"guestAuthors":[],"slug":"the-science-behind-brining","title":"The Science Behind Brining a Turkey","publishDate":1259164824,"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/39/2009/11/blog_turkey.jpeg\" alt=\"\">\u003c/a>\u003cem>Brining a turkey can help retain more moisture and flavor during the cooking process. Photo by Shawn Hatfield.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I grew up in a family of chefs. I think I was three when I cooked my first meal on our olive green gas stove. My brother proudly watched over my process as I burned scrambled eggs. Since then, my abilities have improved. Thanksgiving is one of my favorite holidays because I get to be in the kitchen for a good solid chunk of time. For those who love to cook, Thanksgiving is like the SuperBowl.\u003c/p>\n\u003cp>For the last couple of years, I have brined the bird. One of the things I hated growing up at Thanksgiving was overcooked turkey. It is dry, flavorless and feels like eating cardboard. I would often forgo turkey because of how dry it was. Meat, especially lean meat like turkey loses about a third of its moisture during cooking. One year, my uncle tried to alleviate this dryness by deep fat frying the turkey. However, he forgot to heat the oil before putting the bird in the cooker which is a fairly big no-no. Needless to say that year, I was very grateful that I was a practicing vegetarian.\u003c/p>\n\u003cp>Brining has been my preference for the past three years because it is far healthier than deep fat frying and it cuts the cooking time in half. Most importantly is creates a juicy delicious Thanksgiving turkey. Brining entails soaking the meat for a number of hours in a chilled solution of salt and water. I got my recipe off the food network site, specifically from \u003ca href=\"http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html\">Alton Brown\u003c/a> on Good Eats and it includes salt, vegetable stock, brown sugar and various spices. \u003c/p>\n\u003cp>But how does brining work? The salt solution passes through the permeable meat cells during the soaking process using the method of osmosis. Osmosis is the diffusion of water through a semi-permeable membrane - in this case the meat cells. Through diffusion, the salt and water within the meat cells balance with the salt and water in the surrounding brine which results in a higher concentration of salt and water in the meat. Food chemists disagree about the mechanics of this diffusion and how \u003ca href=\"http://www.virtualweberbullet.com/brining.html\">salt travels across membranes\u003c/a>, but at the end of the day, the diffusion results in more water and flavor within the cells of the meat. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The high concentration of salt also denatures protein strands. In their normal state, the strands are tightly wound; denatured strands unwind and tangle. During cooking, this unusual structure traps water molecules and holds onto them. The end result of this osmosis is less moisture is lost during cooking. This year, I couldn’t cook on Thanksgiving day so I invited friends over for pre-Thanksgiving. The turkey turned out just as good as last year. Even the leftover bird was moist after being reheated in a microwave. Which means that this is a recipe that will stay in the folder in my kitchen for years to come...\u003c/p>\n\u003cp>Happy Thanksgiving!\u003c/p>\n\u003cp>For more information about the science behind cooking, here are some great websites:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookingforengineers.com/\">Cooking for Engineers\u003c/a>\u003cbr>\n\u003ca href=\"http://www.exploratorium.edu/cooking/\">Exploratorium’s Science of Cooking\u003c/a>\u003cbr>\n\u003ca href=\"http://www.foodnetwork.com/good-eats/index.html\">Good Eats on the Food Network\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7749295 -122.4194155\u003c/p>\n\n","blocks":[],"excerpt":"One of the things I hated growing up at Thanksgiving was overcooked turkey. It is dry, flavorless and feels like eating cardboard. I would often forgo turkey because of how dry it was. Brining has been my preference for the past three years because it is far healthier than deep fat frying and it cuts the cooking time in half. Most importantly is creates a juicy delicious Thanksgiving turkey.","status":"publish","parent":0,"modified":1259164824,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":538},"headData":{"title":"The Science Behind Brining a Turkey | KQED","description":"One of the things I hated growing up at Thanksgiving was overcooked turkey. It is dry, flavorless and feels like eating cardboard. I would often forgo turkey because of how dry it was. Brining has been my preference for the past three years because it is far healthier than deep fat frying and it cuts the cooking time in half. Most importantly is creates a juicy delicious Thanksgiving turkey.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4441 http://www.kqed.org/quest/blog/?p=4441","disqusUrl":"https://ww2.kqed.org/quest/2009/11/25/the-science-behind-brining/","disqusTitle":"The Science Behind Brining a Turkey","path":"/quest/4441/the-science-behind-brining","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/39/2009/11/blog_turkey.jpeg\" alt=\"\">\u003c/a>\u003cem>Brining a turkey can help retain more moisture and flavor during the cooking process. Photo by Shawn Hatfield.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I grew up in a family of chefs. I think I was three when I cooked my first meal on our olive green gas stove. My brother proudly watched over my process as I burned scrambled eggs. Since then, my abilities have improved. Thanksgiving is one of my favorite holidays because I get to be in the kitchen for a good solid chunk of time. For those who love to cook, Thanksgiving is like the SuperBowl.\u003c/p>\n\u003cp>For the last couple of years, I have brined the bird. One of the things I hated growing up at Thanksgiving was overcooked turkey. It is dry, flavorless and feels like eating cardboard. I would often forgo turkey because of how dry it was. Meat, especially lean meat like turkey loses about a third of its moisture during cooking. One year, my uncle tried to alleviate this dryness by deep fat frying the turkey. However, he forgot to heat the oil before putting the bird in the cooker which is a fairly big no-no. Needless to say that year, I was very grateful that I was a practicing vegetarian.\u003c/p>\n\u003cp>Brining has been my preference for the past three years because it is far healthier than deep fat frying and it cuts the cooking time in half. Most importantly is creates a juicy delicious Thanksgiving turkey. Brining entails soaking the meat for a number of hours in a chilled solution of salt and water. I got my recipe off the food network site, specifically from \u003ca href=\"http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html\">Alton Brown\u003c/a> on Good Eats and it includes salt, vegetable stock, brown sugar and various spices. \u003c/p>\n\u003cp>But how does brining work? The salt solution passes through the permeable meat cells during the soaking process using the method of osmosis. Osmosis is the diffusion of water through a semi-permeable membrane - in this case the meat cells. Through diffusion, the salt and water within the meat cells balance with the salt and water in the surrounding brine which results in a higher concentration of salt and water in the meat. Food chemists disagree about the mechanics of this diffusion and how \u003ca href=\"http://www.virtualweberbullet.com/brining.html\">salt travels across membranes\u003c/a>, but at the end of the day, the diffusion results in more water and flavor within the cells of the meat. \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 high concentration of salt also denatures protein strands. In their normal state, the strands are tightly wound; denatured strands unwind and tangle. During cooking, this unusual structure traps water molecules and holds onto them. The end result of this osmosis is less moisture is lost during cooking. This year, I couldn’t cook on Thanksgiving day so I invited friends over for pre-Thanksgiving. The turkey turned out just as good as last year. Even the leftover bird was moist after being reheated in a microwave. Which means that this is a recipe that will stay in the folder in my kitchen for years to come...\u003c/p>\n\u003cp>Happy Thanksgiving!\u003c/p>\n\u003cp>For more information about the science behind cooking, here are some great websites:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookingforengineers.com/\">Cooking for Engineers\u003c/a>\u003cbr>\n\u003ca href=\"http://www.exploratorium.edu/cooking/\">Exploratorium’s Science of Cooking\u003c/a>\u003cbr>\n\u003ca href=\"http://www.foodnetwork.com/good-eats/index.html\">Good Eats on the Food Network\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7749295 -122.4194155\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/4441/the-science-behind-brining","authors":["10173"],"tags":["quest_129","quest_388","quest_691","quest_2482","quest_2912","quest_3007"],"label":"quest"},"quest_966":{"type":"posts","id":"quest_966","meta":{"index":"posts_1591205157","site":"quest","id":"966","score":null,"sort":[1227736499000]},"guestAuthors":[],"slug":"turkey-and-tryptophan","title":"Turkey and Tryptophan","publishDate":1227736499,"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/39/2008/11/blog_turkey.jpg\" alt=\"\">\u003cem>Turkey cannot be the only culprit of induced drowsiness after\u003cbr>\na Thanksgiving meal.\u003c/em>\u003cbr>\n\u003c/span>With the proximity to Thanksgiving, I thought it would be fun to shed some science on the holiday and turkey is a great specimen to study. It is a commonly held assumption that eating copious amounts of turkey, which contain the amino acid \u003ca href=\"http://en.wikipedia.org/wiki/Tryptophan\">Tryptophan,\u003c/a> will trigger the drowsiness felt after a large Thanksgiving meal. However, is this assumption true and if so how is Tryptophan the culprit?\u003c/p>\n\u003cp>Tryptophan is an essential amino acid. An essential amino acid is one that our bodies cannot synthesize, so it must come from food or supplements. Tryptophan is not only a building block in protein biosynthesis in our body but also a biochemical precursor for synthesizing Serotonin, Melatonin and Niacin. Both Serotonin and Melatonin are factors in inducing drowsiness and sleep. Serotonin is a neurotransmitter that facilitates emotions including desire, body temperature, sleep, appetite and metabolism. Serotonin can also be converted into Melatonin, which further regulates sleep, maintaining the circadian rhythms of several biological functions. \u003c/p>\n\u003cp>The foods that contain Tryptophan are usually protein-based and include chocolate, oats, milk, yogurt, cottage cheese, red meat, poultry, fish, eggs, along with specific nuts and certain fruits. However, turkey contains the same amount of Tryptophan of other meats. Most meats contain .25 grams of Tryptophan per 100 grams of food while dried egg whites contain 1 gram of Tryptophan per 100 grams of food. Turkey cannot be the only culprit of induced drowsiness after a Thanksgiving meal. If this was indeed true, people would be drowsy after any normal meal containing meat as the levels of Tryptophan are equivalent. \u003c/p>\n\u003cp>The other two denominators with the Thanksgiving meal are high carbohydrates and fat. An average Thanksgiving meal can have 3000 calories and 239 grams of fat. In comparison, \u003ca href=\"http://www.fao.org/\">United Nations FAO\u003c/a> says the average American consumed 3770 calories per day in 2001-2003. It has been shown in studies in both animals and humans that a meal high in carbohydrates and fat triggers Insulin. Insulin them stimulates the uptake of large neutral branched-chain amino acids, known as LNAA. \u003c/p>\n\u003cp>Tryptophan does not fall into the LNAA family and thus the ratio of Tryptophan to LNAA in the blood stream increases when Insulin is released into the blood stream. Less competition for transporters in the blood stream results in the uptake of Tryptophan across the blood-brain barrier and the synthesis of Serotonin and Melatonin. This in turn creates the lethargy and drowsiness common after the Thanksgiving meal. Therefore it is not turkey alone that ends in a nap after Thanksgiving dinner. It is a collaborative process. Without the intake of carbohydrates dressed up as rolls, sweet potatoes, mashed potatoes, stuffing and pumpkin pie, the Tryptophan in the iconic Thanksgiving turkey would have too much competition for synthesis. Insulin clears away the competition and in turn isolates Tryptophan in the blood stream enabling it to be readily synthesized. The whole meal is responsible for the drowsiness. The next question that could be posed is this the body’s way to have us slow down to aid digestion?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7697 -122.466\u003c/p>\n\n","blocks":[],"excerpt":"It is a commonly held assumption that eating copious amounts of turkey, which contain the amino acid Tryptophan, will trigger the drowsiness felt after a large Thanksgiving meal. Is this assumption true?","status":"publish","parent":0,"modified":1227736499,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":528},"headData":{"title":"Turkey and Tryptophan | KQED","description":"It is a commonly held assumption that eating copious amounts of turkey, which contain the amino acid Tryptophan, will trigger the drowsiness felt after a large Thanksgiving meal. Is this assumption true?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"966 http://www.kqed.org/quest/blog/?p=966","disqusUrl":"https://ww2.kqed.org/quest/2008/11/26/turkey-and-tryptophan/","disqusTitle":"Turkey and Tryptophan","path":"/quest/966/turkey-and-tryptophan","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/39/2008/11/blog_turkey.jpg\" alt=\"\">\u003cem>Turkey cannot be the only culprit of induced drowsiness after\u003cbr>\na Thanksgiving meal.\u003c/em>\u003cbr>\n\u003c/span>With the proximity to Thanksgiving, I thought it would be fun to shed some science on the holiday and turkey is a great specimen to study. It is a commonly held assumption that eating copious amounts of turkey, which contain the amino acid \u003ca href=\"http://en.wikipedia.org/wiki/Tryptophan\">Tryptophan,\u003c/a> will trigger the drowsiness felt after a large Thanksgiving meal. However, is this assumption true and if so how is Tryptophan the culprit?\u003c/p>\n\u003cp>Tryptophan is an essential amino acid. An essential amino acid is one that our bodies cannot synthesize, so it must come from food or supplements. Tryptophan is not only a building block in protein biosynthesis in our body but also a biochemical precursor for synthesizing Serotonin, Melatonin and Niacin. Both Serotonin and Melatonin are factors in inducing drowsiness and sleep. Serotonin is a neurotransmitter that facilitates emotions including desire, body temperature, sleep, appetite and metabolism. Serotonin can also be converted into Melatonin, which further regulates sleep, maintaining the circadian rhythms of several biological functions. \u003c/p>\n\u003cp>The foods that contain Tryptophan are usually protein-based and include chocolate, oats, milk, yogurt, cottage cheese, red meat, poultry, fish, eggs, along with specific nuts and certain fruits. However, turkey contains the same amount of Tryptophan of other meats. Most meats contain .25 grams of Tryptophan per 100 grams of food while dried egg whites contain 1 gram of Tryptophan per 100 grams of food. Turkey cannot be the only culprit of induced drowsiness after a Thanksgiving meal. If this was indeed true, people would be drowsy after any normal meal containing meat as the levels of Tryptophan are equivalent. \u003c/p>\n\u003cp>The other two denominators with the Thanksgiving meal are high carbohydrates and fat. An average Thanksgiving meal can have 3000 calories and 239 grams of fat. In comparison, \u003ca href=\"http://www.fao.org/\">United Nations FAO\u003c/a> says the average American consumed 3770 calories per day in 2001-2003. It has been shown in studies in both animals and humans that a meal high in carbohydrates and fat triggers Insulin. Insulin them stimulates the uptake of large neutral branched-chain amino acids, known as LNAA. \u003c/p>\n\u003cp>Tryptophan does not fall into the LNAA family and thus the ratio of Tryptophan to LNAA in the blood stream increases when Insulin is released into the blood stream. Less competition for transporters in the blood stream results in the uptake of Tryptophan across the blood-brain barrier and the synthesis of Serotonin and Melatonin. This in turn creates the lethargy and drowsiness common after the Thanksgiving meal. Therefore it is not turkey alone that ends in a nap after Thanksgiving dinner. It is a collaborative process. Without the intake of carbohydrates dressed up as rolls, sweet potatoes, mashed potatoes, stuffing and pumpkin pie, the Tryptophan in the iconic Thanksgiving turkey would have too much competition for synthesis. Insulin clears away the competition and in turn isolates Tryptophan in the blood stream enabling it to be readily synthesized. The whole meal is responsible for the drowsiness. The next question that could be posed is this the body’s way to have us slow down to aid digestion?\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>\u003c/p>\n\u003cp> 37.7697 -122.466\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/966/turkey-and-tryptophan","authors":["10173"],"categories":["quest_4","quest_12"],"tags":["quest_144","quest_887","quest_1378","quest_2317","quest_2912","quest_3002","quest_3007"],"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. 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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. 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