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But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"People with prediabetes like a Washington state chef reversed the diagnosis using a digital program that harnesses the power of wearable devices, data, education, e-coaching and peer support.","status":"publish","parent":0,"modified":1520361366,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1200},"headData":{"title":"This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program | KQED","description":"People with prediabetes like a Washington state chef reversed the diagnosis using a digital program that harnesses the power of wearable devices, data, education, e-coaching and peer support.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program","datePublished":"2018-03-06T18:35:46.000Z","dateModified":"2018-03-06T18:36:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125425 https://ww2.kqed.org/bayareabites/?p=125425","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/06/this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program/","disqusTitle":"This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program","source":"Health and Nutrition","sourceUrl":"https://www.kqed.org/bayareabites/category/health-and-nutrition","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":" Katherine Streeter for NPR","nprStoryId":"589286575","nprApiLink":"http://api.npr.org/query?id=589286575&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/05/589286575/this-chef-lost-50-pounds-and-reversed-pre-diabetes-with-a-digital-program?ft=nprml&f=589286575","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Mar 2018 13:11:00 -0500","nprStoryDate":"Mon, 05 Mar 2018 05:01:00 -0500","nprLastModifiedDate":"Mon, 05 Mar 2018 13:11:56 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3?orgId=1&topicId=1128&d=240&p=3&story=589286575&ft=nprml&f=589286575","nprAudioM3u":"http://api.npr.org/m3u/1590803681-4dd5e3.m3u?orgId=1&topicId=1128&d=240&p=3&story=589286575&ft=nprml&f=589286575","path":"/bayareabites/125425/this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3?orgId=1&topicId=1128&d=240&p=3&story=589286575&ft=nprml&f=589286575","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125425/this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program","authors":["byline_bayareabites_125425"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_11215","bayareabites_663","bayareabites_16069"],"featImg":"bayareabites_125426","label":"source_bayareabites_125425"},"bayareabites_115852":{"type":"posts","id":"bayareabites_115852","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115852","score":null,"sort":[1489428905000]},"guestAuthors":[],"slug":"eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","title":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","publishDate":1489428905,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_115854\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg\" alt=\"Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-115854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S. \u003ccite>(Paul Taylor/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About half of all U.S. deaths from heart disease, stroke and Type 2 diabetes are linked to poor diets, \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608221\">according to a new study\u003c/a> published in the Journal of the American Medical Association.\u003c/p>\n\u003cp>And eating more — or less — of just 10 types of food can help raise or lower the risk of death from these causes.\u003c/p>\n\u003cp>Scientists at Tufts University identified the foods that seem to contribute the most to the risk. At the top of the list? Salt. Consuming too much salt was associated with 9.5 percent of the deaths.\u003c/p>\n\u003cp>Next — and I sympathize with all of you who love to eat these — high intake of red meat and processed meats such as bacon was linked to 8 percent of the deaths. And sugary drinks were a factor in 7.4 percent of the deaths.\u003c/p>\n\u003cp>We know, it may be tough to cut back on foods you love. Bacon is so alluring to many that it has even been called the '\u003ca href=\"http://www.npr.org/sections/health-shots/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">gateway' to meat \u003c/a>for vegetarians!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, here's the flip side: The researchers also found there's a significant risk in eating too little of certain healthy foods. So, think of it this way: You can start consuming more of the foods that are protective.\u003c/p>\n\u003cp>For instance, the study found that low consumption of nuts and seeds was linked to about 9 percent of deaths.\u003c/p>\n\u003cp>In addition, diets low in seafood, whole grains and fruits and vegetables were found to contribute to about 6-8 percent of the deaths.\u003c/p>\n\u003cfigure id=\"attachment_115855\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg\" alt=\"On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-115855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes. \u003ccite>(John Lawson/Belhaven/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The good news is that we now understand which foods we need to target to prevent Americans from dying prematurely from cardiometabolic diseases,\" says lead study author \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/renata-micha\">Renata Micha\u003c/a>, a public health nutritionist and epidemiologist at the Friedman School at Tufts University.\u003c/p>\n\u003cp>In 2012, about 700,000 Americans died from these diseases. Diet was linked to nearly 319,000 of these deaths. \"This is a remarkable burden, nearly 1,000 deaths each day\" linked to dietary habits, says senior study author \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School at Tufts.\u003c/p>\n\u003cp>So, changing Americans dietary habits could have a significant impact, the authors argue. \"Our research suggests that nearly half of the risk can be reduced [by] eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>The new analysis is based on data from the federal survey known as NHANES, the National Health and Nutrition Examination Survey. Researchers asked some 8,500 participants about their eating habits. In addition, Mozaffarian and his colleagues estimated associations of diet and disease from prior studies and clinical trials.\u003c/p>\n\u003cp>Now, the task of estimating death or disease linked to diet is tricky. Scientists use statistical methods to try to tease apart the impact of diet as part of people's overall lifestyle.\u003c/p>\n\u003cp>One challenge: People who have healthy diets often have other healthy habits, too — such as getting regular exercise. Dietary habits also track with socio-economic status. So, people with lower incomes are more likely to have poorer diets compared with wealthier people.\u003c/p>\n\u003cp>The Tufts researchers used studies that had controlled for these lifestyle factors, but it's not a perfect science.\u003c/p>\n\u003cp>\"Relying on evidence from observational studies...carries the potential limitation of confounding bias,\" states an editorial that was \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608201\">published\u003c/a> alongside the study. The editorial raises the possibility that the effect of confounding factors such as socioeconomic status and physical activity could be substantial. \"For instance, it's possible that processed meat consumption merely reflects a Westernized dietary pattern.\"\u003c/p>\n\u003cp>Mozaffarian acknowledges the limitations. \"At the end of the day, our findings might modestly over - or under-estimate the health burdens, he told us.\u003c/p>\n\u003cp>He says the bigger point is this: \"Whether poor diet is causing 1,000 cardiovascular and diabetes deaths per day, or 500, it remains among the leading causes of preventable suffering.\"\u003c/p>\n\u003cp>Poor diets are also linked to billions of dollars in healthcare spending. For instance, diabetes \u003ca href=\"https://www.cdc.gov/diabetes/pubs/statsreport14/national-diabetes-report-web.pdf\">costs\u003c/a> the U.S. $245 billion a year. In the U.S., a women with diabetes\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/14675789.\"> incurs\u003c/a>, on average, about $283,000 in lifetime health care costs. (Many cost studies don't separate Type 1 and Type 2 diabetes.)\u003c/p>\n\u003cp>If you love foods that are associated with cardiovascular risks, you don't have to give them up entirely. As most nutrition studies show, it's excessive consumption that drives up the risk.\u003c/p>\n\u003cp>For instance, dietary guidelines recommend limiting sugar consumption to no more than 10 percent of daily calories. This means that a single 200-calorie sugary drink may be OK for a person who typically consumes a 2,000 calorie-per-day diet.\u003c/p>\n\u003cp>The problem: Most Americans \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">consume much more.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds. Nearly half of U.S. deaths from these causes were linked to diet.","status":"publish","parent":0,"modified":1489429065,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":844},"headData":{"title":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death | KQED","description":"Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds. Nearly half of U.S. deaths from these causes were linked to diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","datePublished":"2017-03-13T18:15:05.000Z","dateModified":"2017-03-13T18:17:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115852 https://ww2.kqed.org/bayareabites/?p=115852","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/13/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death/","disqusTitle":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Paul Taylor/Getty Images, John Lawson/Belhaven/Getty Images","nprStoryId":"519443324","nprApiLink":"http://api.npr.org/query?id=519443324&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease?ft=nprml&f=519443324","nprRetrievedStory":"1","nprPubDate":"Sat, 11 Mar 2017 08:10:00 -0500","nprStoryDate":"Sat, 11 Mar 2017 07:00:00 -0500","nprLastModifiedDate":"Sat, 11 Mar 2017 08:10:50 -0500","path":"/bayareabites/115852/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115854\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg\" alt=\"Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-115854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S. \u003ccite>(Paul Taylor/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About half of all U.S. deaths from heart disease, stroke and Type 2 diabetes are linked to poor diets, \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608221\">according to a new study\u003c/a> published in the Journal of the American Medical Association.\u003c/p>\n\u003cp>And eating more — or less — of just 10 types of food can help raise or lower the risk of death from these causes.\u003c/p>\n\u003cp>Scientists at Tufts University identified the foods that seem to contribute the most to the risk. At the top of the list? Salt. Consuming too much salt was associated with 9.5 percent of the deaths.\u003c/p>\n\u003cp>Next — and I sympathize with all of you who love to eat these — high intake of red meat and processed meats such as bacon was linked to 8 percent of the deaths. And sugary drinks were a factor in 7.4 percent of the deaths.\u003c/p>\n\u003cp>We know, it may be tough to cut back on foods you love. Bacon is so alluring to many that it has even been called the '\u003ca href=\"http://www.npr.org/sections/health-shots/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">gateway' to meat \u003c/a>for vegetarians!\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>But, here's the flip side: The researchers also found there's a significant risk in eating too little of certain healthy foods. So, think of it this way: You can start consuming more of the foods that are protective.\u003c/p>\n\u003cp>For instance, the study found that low consumption of nuts and seeds was linked to about 9 percent of deaths.\u003c/p>\n\u003cp>In addition, diets low in seafood, whole grains and fruits and vegetables were found to contribute to about 6-8 percent of the deaths.\u003c/p>\n\u003cfigure id=\"attachment_115855\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg\" alt=\"On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-115855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes. \u003ccite>(John Lawson/Belhaven/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The good news is that we now understand which foods we need to target to prevent Americans from dying prematurely from cardiometabolic diseases,\" says lead study author \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/renata-micha\">Renata Micha\u003c/a>, a public health nutritionist and epidemiologist at the Friedman School at Tufts University.\u003c/p>\n\u003cp>In 2012, about 700,000 Americans died from these diseases. Diet was linked to nearly 319,000 of these deaths. \"This is a remarkable burden, nearly 1,000 deaths each day\" linked to dietary habits, says senior study author \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School at Tufts.\u003c/p>\n\u003cp>So, changing Americans dietary habits could have a significant impact, the authors argue. \"Our research suggests that nearly half of the risk can be reduced [by] eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>The new analysis is based on data from the federal survey known as NHANES, the National Health and Nutrition Examination Survey. Researchers asked some 8,500 participants about their eating habits. In addition, Mozaffarian and his colleagues estimated associations of diet and disease from prior studies and clinical trials.\u003c/p>\n\u003cp>Now, the task of estimating death or disease linked to diet is tricky. Scientists use statistical methods to try to tease apart the impact of diet as part of people's overall lifestyle.\u003c/p>\n\u003cp>One challenge: People who have healthy diets often have other healthy habits, too — such as getting regular exercise. Dietary habits also track with socio-economic status. So, people with lower incomes are more likely to have poorer diets compared with wealthier people.\u003c/p>\n\u003cp>The Tufts researchers used studies that had controlled for these lifestyle factors, but it's not a perfect science.\u003c/p>\n\u003cp>\"Relying on evidence from observational studies...carries the potential limitation of confounding bias,\" states an editorial that was \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608201\">published\u003c/a> alongside the study. The editorial raises the possibility that the effect of confounding factors such as socioeconomic status and physical activity could be substantial. \"For instance, it's possible that processed meat consumption merely reflects a Westernized dietary pattern.\"\u003c/p>\n\u003cp>Mozaffarian acknowledges the limitations. \"At the end of the day, our findings might modestly over - or under-estimate the health burdens, he told us.\u003c/p>\n\u003cp>He says the bigger point is this: \"Whether poor diet is causing 1,000 cardiovascular and diabetes deaths per day, or 500, it remains among the leading causes of preventable suffering.\"\u003c/p>\n\u003cp>Poor diets are also linked to billions of dollars in healthcare spending. For instance, diabetes \u003ca href=\"https://www.cdc.gov/diabetes/pubs/statsreport14/national-diabetes-report-web.pdf\">costs\u003c/a> the U.S. $245 billion a year. In the U.S., a women with diabetes\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/14675789.\"> incurs\u003c/a>, on average, about $283,000 in lifetime health care costs. (Many cost studies don't separate Type 1 and Type 2 diabetes.)\u003c/p>\n\u003cp>If you love foods that are associated with cardiovascular risks, you don't have to give them up entirely. As most nutrition studies show, it's excessive consumption that drives up the risk.\u003c/p>\n\u003cp>For instance, dietary guidelines recommend limiting sugar consumption to no more than 10 percent of daily calories. This means that a single 200-calorie sugary drink may be OK for a person who typically consumes a 2,000 calorie-per-day diet.\u003c/p>\n\u003cp>The problem: Most Americans \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">consume much more.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115852/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","authors":["byline_bayareabites_115852"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_278","bayareabites_11215","bayareabites_1828"],"featImg":"bayareabites_115853","label":"source_bayareabites_115852"},"bayareabites_113602":{"type":"posts","id":"bayareabites_113602","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113602","score":null,"sort":[1478549045000]},"guestAuthors":[],"slug":"a-navajo-chef-gives-a-glimpse-inside-the-makeshift-kitchens-at-standing-rock","title":"A Navajo Chef Gives A Glimpse Inside The Makeshift Kitchens At Standing Rock","publishDate":1478549045,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At the Standing Rock Indian Reservation, as a Sioux tribe fights the construction of the Dakota Access Pipeline, the months-long standoff has raised a question: How do you feed the encamped masses?\u003c/p>\n\u003cp>For Navajo chef \u003ca href=\"https://www.facebook.com/Yazziethecook/\">Brian Yazzie\u003c/a>, the answer was clear: in a way that honors indigenous traditions.\u003c/p>\n\u003cp>Yazzie is the chef du cuisine at \u003ca href=\"http://sioux-chef.com/\">The Sioux Chef\u003c/a>, a Minneapolis-based catering and food education company whose mission is to revitalize Native American food culture, which was marginalized by centuries of colonization and forced assimilation. (The company's name is a nod to its Sioux founder, Sean Sherman.)\u003c/p>\n\u003cp>For months now, Yazzie says, he's watched the Standing Rock demonstrations unfold from afar and has been wanting to go there.\u003c/p>\n\u003cp>\"Being on the front-lines of revitalizing indigenous foods, my way of contributing to the cause is being in the kitchen and cooking for the people,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last weekend, Yazzie traveled to the Standing Rock reservation and showed up to volunteer at the main makeshift kitchen that's been churning out meals for protesters living at the \u003ca href=\"http://www.ocetisakowincamp.org/\">Oceti Sakowin Camp\u003c/a>. It's the largest of several camps that are housing the demonstrators, who oppose a section of the pipeline that would run under the Missouri River near their reservation.\u003c/p>\n\u003cp>The tribe says the route crosses sacred land and burial sites, and it's worried that an oil spill could pollute drinking water, which is why protesters call themselves water protectors.\u003c/p>\n\u003cp>The main camp kitchen, Yazzie says, is housed in three tents. One large tent is used for prep work and cooking, a second serves as a pantry and the third is a dining hall. It's staffed by volunteers, many of whom, Yazzie says, are not American Indians.\u003c/p>\n\u003cfigure id=\"attachment_113604\" class=\"wp-caption aligncenter\" style=\"max-width: 2067px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\">\u003cimg class=\"size-full wp-image-113604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\" alt=\"When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup.\" width=\"2067\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg 2067w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-520x358.jpg 520w\" sizes=\"(max-width: 2067px) 100vw, 2067px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yazzie offered his cooking services for a couple of days. \"With the credentials I had, they gave me the opportunity to take over,\" he says.\u003c/p>\n\u003cp>His first stop was the pantry, stocked with \u003ca href=\"http://www.ocetisakowincamp.org/donate\">donated foods\u003c/a>. \"When I stepped into the pantry in the tent, that's all I [saw] – a stack of flour just ceiling high,\" Yazzie says. \"Just nothing but canned goods, processed foods.\"\u003c/p>\n\u003cp>The sight, he said, conjured painful associations.\u003c/p>\n\u003cp>\"As a native chef, it brought back this ancestral memory of survival food, when our ancestors were put on internment camps, when they were put on reservations,\" he says.\u003c/p>\n\u003cp>Cut off from their hunting and foraging grounds, many American Indians were forced to abandon traditional diets — and the active lifestyle they required.\u003c/p>\n\u003cp>\"They were given government rations,\" Yazzie says — commodities like lard, flour, sugar — \"and there was no natural resources or natural food to be found.\"\u003c/p>\n\u003cp>Today, American Indians are one-and-a-half times as likely as Caucasians \u003ca href=\"http://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=40\">to be obese\u003c/a>, and they also face high rates of \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/\">diabetes\u003c/a>. Many trace the roots of these health problems to the forced shift in diet that began more than 150 years ago.\u003c/p>\n\u003cp>But Yazzie also found promising dry goods in the pantry — like beans, hominy and wild rice. And a trailer used as a cooler and freezer held \"just a mass amount of bison\" donated by a local tribe. \"That was beautiful to see,\" he says.\u003c/p>\n\u003cp>Yazzie cooked up a vegan three-bean soup, and a second soup of bison and blue hominy, which was donated by the Navajo Nation. The meal was a nod to \"traditional flavors,\" he says.\u003c/p>\n\u003cp>He also had some fresh produce to work with — rutabaga, parsnips, carrots, sunchokes, which he roasted, and pumpkin, which he sautéed with quinoa and sunflower seeds drizzled with maple syrup.\u003c/p>\n\u003cp>Dessert was a simple display of fresh melons \"donated from the new tribal garden on the Navajo Nation,\" he says. (Other native chefs volunteering in the kitchen have also cooked traditional indigenous meals, according to\u003ca href=\"https://indiancountrytodaymedianetwork.com/2016/10/17/nourishing-protectors-oceti-sakowin-kitchen-almost-always-open-166121\"> Indian Country.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_113605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\">\u003cimg class=\"size-full wp-image-113605\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\" alt=\"Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend.\" width=\"1997\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On tribal lands, Yazzie notes, much of the available food is processed, though \"tribal gardens are popping up on reservations now. They're bringing back their ancestral food — these seeds that were saved for hundreds of years are finally being planted again and being given to the community.\"\u003c/p>\n\u003cp>Yazzie and Sherman are among a growing number of American Indian chefs and historians around the country who are working to raise awareness about indigenous ingredients and cooking techniques as a way to reclaim identity and cultural heritage. But Yazzie says that message was still new to many of the people he encountered at Standing Rock, both native and non-native.\u003c/p>\n\u003cp>One night, when he was cooking a wild rice side dish at the camp kitchen, he says, a volunteer brought him a tub of butter to flavor it with. \"I told the person, 'I don't need butter.' \"\u003c/p>\n\u003cp>Like other Native American chefs who are restoring traditional cuisine, Yazzie avoids dairy because it was not part of the precolonial diet of indigenous peoples. When he explained this to volunteers, he says, it piqued their interest.\u003c/p>\n\u003cp>But Yazzie says he was mostly focused \"on feeding people – just finding what was there and what's healthiest to serve them.\"\u003c/p>\n\u003cp>Official counts of the number of encamped protesters are hard to come by, because people come and go frequently. Yazzie estimates he saw about 1,500 people there, with the main kitchen feeding about 1,000 people a day during his stay at Oceti Sakowin camp. (There are two other, smaller kitchens at the camp, he says.)\u003c/p>\n\u003cp>Now he's trying to spread the word to \u003ca href=\"https://m.facebook.com/story.php?story_fbid=554192598112578&substory_index=0&id=476724115859427\">gather more donations\u003c/a> of healthy foods for the protesters. He plans to go back to cook at the camp for Thanksgiving.\u003c/p>\n\u003cp>\"I can't just sit back and do nothing,\" Yazzie says. \"With the network I have, I'm doing what I can to support the cause.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Protesters in the months-long standoff at the Indian reservation live in camps with makeshift kitchens. Chef Brian Yazzie was just there, feeding activists in a way that honors indigenous traditions.","status":"publish","parent":0,"modified":1480709164,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1031},"headData":{"title":"A Navajo Chef Gives A Glimpse Inside The Makeshift Kitchens At Standing Rock | KQED","description":"Protesters in the months-long standoff at the Indian reservation live in camps with makeshift kitchens. Chef Brian Yazzie was just there, feeding activists in a way that honors indigenous traditions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Navajo Chef Gives A Glimpse Inside The Makeshift Kitchens At Standing Rock","datePublished":"2016-11-07T20:04:05.000Z","dateModified":"2016-12-02T20:06:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113602 http://ww2.kqed.org/bayareabites/?p=113602","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/07/a-navajo-chef-gives-a-glimpse-inside-the-makeshift-kitchens-at-standing-rock/","disqusTitle":"A Navajo Chef Gives A Glimpse Inside The Makeshift Kitchens At Standing Rock","nprByline":"Maria Godoy, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Brian Yazzie","nprStoryId":"499807252","nprApiLink":"http://api.npr.org/query?id=499807252&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/05/499807252/a-navajo-chef-gives-a-glimpse-inside-the-makeshift-kitchens-at-standing-rock?ft=nprml&f=499807252","nprRetrievedStory":"1","nprPubDate":"Sat, 05 Nov 2016 08:32:00 -0400","nprStoryDate":"Sat, 05 Nov 2016 08:32:00 -0400","nprLastModifiedDate":"Sat, 05 Nov 2016 08:32:57 -0400","path":"/bayareabites/113602/a-navajo-chef-gives-a-glimpse-inside-the-makeshift-kitchens-at-standing-rock","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the Standing Rock Indian Reservation, as a Sioux tribe fights the construction of the Dakota Access Pipeline, the months-long standoff has raised a question: How do you feed the encamped masses?\u003c/p>\n\u003cp>For Navajo chef \u003ca href=\"https://www.facebook.com/Yazziethecook/\">Brian Yazzie\u003c/a>, the answer was clear: in a way that honors indigenous traditions.\u003c/p>\n\u003cp>Yazzie is the chef du cuisine at \u003ca href=\"http://sioux-chef.com/\">The Sioux Chef\u003c/a>, a Minneapolis-based catering and food education company whose mission is to revitalize Native American food culture, which was marginalized by centuries of colonization and forced assimilation. (The company's name is a nod to its Sioux founder, Sean Sherman.)\u003c/p>\n\u003cp>For months now, Yazzie says, he's watched the Standing Rock demonstrations unfold from afar and has been wanting to go there.\u003c/p>\n\u003cp>\"Being on the front-lines of revitalizing indigenous foods, my way of contributing to the cause is being in the kitchen and cooking for the people,\" he says.\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>So last weekend, Yazzie traveled to the Standing Rock reservation and showed up to volunteer at the main makeshift kitchen that's been churning out meals for protesters living at the \u003ca href=\"http://www.ocetisakowincamp.org/\">Oceti Sakowin Camp\u003c/a>. It's the largest of several camps that are housing the demonstrators, who oppose a section of the pipeline that would run under the Missouri River near their reservation.\u003c/p>\n\u003cp>The tribe says the route crosses sacred land and burial sites, and it's worried that an oil spill could pollute drinking water, which is why protesters call themselves water protectors.\u003c/p>\n\u003cp>The main camp kitchen, Yazzie says, is housed in three tents. One large tent is used for prep work and cooking, a second serves as a pantry and the third is a dining hall. It's staffed by volunteers, many of whom, Yazzie says, are not American Indians.\u003c/p>\n\u003cfigure id=\"attachment_113604\" class=\"wp-caption aligncenter\" style=\"max-width: 2067px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\">\u003cimg class=\"size-full wp-image-113604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\" alt=\"When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup.\" width=\"2067\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg 2067w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-520x358.jpg 520w\" sizes=\"(max-width: 2067px) 100vw, 2067px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yazzie offered his cooking services for a couple of days. \"With the credentials I had, they gave me the opportunity to take over,\" he says.\u003c/p>\n\u003cp>His first stop was the pantry, stocked with \u003ca href=\"http://www.ocetisakowincamp.org/donate\">donated foods\u003c/a>. \"When I stepped into the pantry in the tent, that's all I [saw] – a stack of flour just ceiling high,\" Yazzie says. \"Just nothing but canned goods, processed foods.\"\u003c/p>\n\u003cp>The sight, he said, conjured painful associations.\u003c/p>\n\u003cp>\"As a native chef, it brought back this ancestral memory of survival food, when our ancestors were put on internment camps, when they were put on reservations,\" he says.\u003c/p>\n\u003cp>Cut off from their hunting and foraging grounds, many American Indians were forced to abandon traditional diets — and the active lifestyle they required.\u003c/p>\n\u003cp>\"They were given government rations,\" Yazzie says — commodities like lard, flour, sugar — \"and there was no natural resources or natural food to be found.\"\u003c/p>\n\u003cp>Today, American Indians are one-and-a-half times as likely as Caucasians \u003ca href=\"http://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=40\">to be obese\u003c/a>, and they also face high rates of \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/\">diabetes\u003c/a>. Many trace the roots of these health problems to the forced shift in diet that began more than 150 years ago.\u003c/p>\n\u003cp>But Yazzie also found promising dry goods in the pantry — like beans, hominy and wild rice. And a trailer used as a cooler and freezer held \"just a mass amount of bison\" donated by a local tribe. \"That was beautiful to see,\" he says.\u003c/p>\n\u003cp>Yazzie cooked up a vegan three-bean soup, and a second soup of bison and blue hominy, which was donated by the Navajo Nation. The meal was a nod to \"traditional flavors,\" he says.\u003c/p>\n\u003cp>He also had some fresh produce to work with — rutabaga, parsnips, carrots, sunchokes, which he roasted, and pumpkin, which he sautéed with quinoa and sunflower seeds drizzled with maple syrup.\u003c/p>\n\u003cp>Dessert was a simple display of fresh melons \"donated from the new tribal garden on the Navajo Nation,\" he says. (Other native chefs volunteering in the kitchen have also cooked traditional indigenous meals, according to\u003ca href=\"https://indiancountrytodaymedianetwork.com/2016/10/17/nourishing-protectors-oceti-sakowin-kitchen-almost-always-open-166121\"> Indian Country.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_113605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\">\u003cimg class=\"size-full wp-image-113605\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\" alt=\"Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend.\" width=\"1997\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On tribal lands, Yazzie notes, much of the available food is processed, though \"tribal gardens are popping up on reservations now. They're bringing back their ancestral food — these seeds that were saved for hundreds of years are finally being planted again and being given to the community.\"\u003c/p>\n\u003cp>Yazzie and Sherman are among a growing number of American Indian chefs and historians around the country who are working to raise awareness about indigenous ingredients and cooking techniques as a way to reclaim identity and cultural heritage. But Yazzie says that message was still new to many of the people he encountered at Standing Rock, both native and non-native.\u003c/p>\n\u003cp>One night, when he was cooking a wild rice side dish at the camp kitchen, he says, a volunteer brought him a tub of butter to flavor it with. \"I told the person, 'I don't need butter.' \"\u003c/p>\n\u003cp>Like other Native American chefs who are restoring traditional cuisine, Yazzie avoids dairy because it was not part of the precolonial diet of indigenous peoples. When he explained this to volunteers, he says, it piqued their interest.\u003c/p>\n\u003cp>But Yazzie says he was mostly focused \"on feeding people – just finding what was there and what's healthiest to serve them.\"\u003c/p>\n\u003cp>Official counts of the number of encamped protesters are hard to come by, because people come and go frequently. Yazzie estimates he saw about 1,500 people there, with the main kitchen feeding about 1,000 people a day during his stay at Oceti Sakowin camp. (There are two other, smaller kitchens at the camp, he says.)\u003c/p>\n\u003cp>Now he's trying to spread the word to \u003ca href=\"https://m.facebook.com/story.php?story_fbid=554192598112578&substory_index=0&id=476724115859427\">gather more donations\u003c/a> of healthy foods for the protesters. He plans to go back to cook at the camp for Thanksgiving.\u003c/p>\n\u003cp>\"I can't just sit back and do nothing,\" Yazzie says. \"With the network I have, I'm doing what I can to support the cause.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113602/a-navajo-chef-gives-a-glimpse-inside-the-makeshift-kitchens-at-standing-rock","authors":["byline_bayareabites_113602"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11215","bayareabites_2306","bayareabites_15679"],"featImg":"bayareabites_113603","label":"bayareabites"},"bayareabites_100828":{"type":"posts","id":"bayareabites_100828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100828","score":null,"sort":[1442598485000]},"guestAuthors":[],"slug":"the-secret-to-the-inuit-high-fat-diet-may-be-good-genes","title":"The Secret To The Inuit High-Fat Diet May Be Good Genes","publishDate":1442598485,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>We talk a lot on The Salt about the \u003ca href=\"http://www.npr.org/tags/172883560/mediterranean-diet\">Mediterranean diet\u003c/a>, which is rich in nuts, olive oil, fish, fruits and vegetables. Scientists believe it's one of the world's healthiest patterns of eating, and can protect against a lot of chronic diseases.\u003c/p>\n\u003cp>In the Arctic, the typical meal looks very different. There, a traditional plate would have some fatty marine animal like seal or whale and not much else – fruits and vegetables are hard to come by in the harsh climate.\u003c/p>\n\u003cp>And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, these people tend to have low rates of heart disease and diabetes.\u003c/p>\n\u003cp>Researchers thought maybe it was the omega-3 fatty acids in the meat and blubber that might be protective. But a \u003ca href=\"http://www.sciencemag.org/content/349/6254/1343.short\">new study\u003c/a> on Inuit in Greenland suggests that Arctic peoples evolved certain genetic adaptations that allow them to consume much higher amounts of fat than most other people around the world, according a team of researchers reporting Thursday in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>Computational biologist \u003ca href=\"http://cteg.berkeley.edu/~nielsen/\">Rasmus Nielsen\u003c/a> at the University of California, Berkeley lead the research, and began by looking for genetic differences between a 191 Inuit in Greenland, 60 Europeans, and 44 ethnic Chinese. \"When we did that, it pointed directly to one group of genes where we had an extremely strong signal,\" Nielsen says. \"They regulate how much of these omega-3s and omega-6s you make yourself naturally.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nearly all of the Inuit in Nielsen's study had variances in these genes that researchers think slow down the body's natural production of omega-3 and omega-6 fats. \"We saw that the Inuit have such a high diet of omega-3s, so they produce much less of it themselves,\" Nielsen says. And the genes seem to play a role in lowering levels of LDL cholesterol, the bad kind that's linked to heart disease. Only about 3 percent of Europeans and 15 percent of Chinese had the same genetic markers, the team writes.\u003c/p>\n\u003cp>Nielsen thinks these genes helped Inuit ancestors survive in the brutal cold near the North Pole and stay healthy on a diet of almost exclusively fat and protein. And he thinks the genes are mostly unique to humans living in this environment.\u003c/p>\n\u003cfigure id=\"attachment_100829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/fumagalli2hr_custom-7131a6fff5ecd97f09ed2cead81a2f5676c4c0d5-e1442597797167.jpg\" alt=\"The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-100829\">\u003cfigcaption class=\"wp-caption-text\">The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet. \u003ccite>( Uriel Sinai/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a lot of uncertainty about the genes. \"The regulation of fats in your body is a really complex network. You turn one knob, and it just changes everything everywhere else,\" Nielsen says. So, he notes, the full implication of having these mutations still isn't well understood.\u003c/p>\n\u003cp>That's part of the reason why some researchers aren't completely blown away by the study. Whether or not these genes have helped Inuit stay slim on a high-fat diet is still unclear, says \u003ca href=\"https://genetics.med.harvard.edu/faculty/hirschhorn\">Joel Hirschhorn\u003c/a>, a geneticist at Harvard Medical School. \"They're taking a leap of faith,\" he says.\u003c/p>\n\u003cp>The genes in question seem to influence so many different processes in the body that pinpointing their effect is difficult, he says. \"It's harder to go beyond the known biology of these genes and make connections to weight.\"\u003c/p>\n\u003cp>On top of that, Hirschhorn thinks there could be reasons other than diet for why Inuit have these mutations. \"There are lots of things about the lifestyle in Greenland that are different and could lead to these adaptations,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_100831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/198400850_5959b708f3_o-76c48fc35e9d8dec48eece2080ae6de6eb47779d-e1442597936322.jpg\" alt=\"Seal meat and fish air dry in Greenland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-100831\">\u003cfigcaption class=\"wp-caption-text\">Seal meat and fish air dry in Greenland. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wili/198400850/\">Ville Miettinen/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Hirschhorn says he's excited about the paper because \"it's a clear example of human evolution.\" Like the genes that have allowed groups that practice dairying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">tolerate lactose\u003c/a> in milk, it's another example of human adaptations to different environments or diets, says \u003ca href=\"http://www.med.upenn.edu/tishkoff/Lab/Tishkoff/Tishkoff.html\">Sarah Tishkoff\u003c/a>, a geneticist at the University of Pennsylvania.\u003c/p>\n\u003cp>Nowadays, very few Greenlanders still eat a completely traditional diet. And the move away from the high-fat, high-protein diet may be leading to the rising rate of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851810/\">diabetes\u003c/a>. \"If they switch to a modern diet that's high in carbohydrates, particularly simple ones like glucose and sugar, then they tend to be quite unhealthy,\" Nielsen says.\u003c/p>\n\u003cp>That suggests that understanding these adaptations could eventually lead to specialized diets for each person. \"We know now that the Inuit adapted to a very specific diet. That may be true for other populations as well,\" he says.\u003c/p>\n\u003cp>In other words: The answer to how harmful a high-fat diet is for you could depend on your genomics. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new study on Inuit in Greenland suggests that Arctic peoples evolved genetic adaptations that allow them to get by mostly on seal blubber and meat without developing health problems.","status":"publish","parent":0,"modified":1442598485,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":775},"headData":{"title":"The Secret To The Inuit High-Fat Diet May Be Good Genes | KQED","description":"A new study on Inuit in Greenland suggests that Arctic peoples evolved genetic adaptations that allow them to get by mostly on seal blubber and meat without developing health problems.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Secret To The Inuit High-Fat Diet May Be Good Genes","datePublished":"2015-09-18T17:48:05.000Z","dateModified":"2015-09-18T17:48:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100828 http://ww2.kqed.org/bayareabites/?p=100828","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/18/the-secret-to-the-inuit-high-fat-diet-may-be-good-genes/","disqusTitle":"The Secret To The Inuit High-Fat Diet May Be Good Genes","nprByline":"Angus Chen, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"441169188","nprApiLink":"http://api.npr.org/query?id=441169188&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/17/441169188/the-secret-to-the-inuit-high-fat-diet-may-be-good-genes?ft=nprml&f=441169188","nprRetrievedStory":"1","nprPubDate":"Thu, 17 Sep 2015 18:24:00 -0400","nprStoryDate":"Thu, 17 Sep 2015 18:20:00 -0400","nprLastModifiedDate":"Thu, 17 Sep 2015 18:23:58 -0400","path":"/bayareabites/100828/the-secret-to-the-inuit-high-fat-diet-may-be-good-genes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We talk a lot on The Salt about the \u003ca href=\"http://www.npr.org/tags/172883560/mediterranean-diet\">Mediterranean diet\u003c/a>, which is rich in nuts, olive oil, fish, fruits and vegetables. Scientists believe it's one of the world's healthiest patterns of eating, and can protect against a lot of chronic diseases.\u003c/p>\n\u003cp>In the Arctic, the typical meal looks very different. There, a traditional plate would have some fatty marine animal like seal or whale and not much else – fruits and vegetables are hard to come by in the harsh climate.\u003c/p>\n\u003cp>And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, these people tend to have low rates of heart disease and diabetes.\u003c/p>\n\u003cp>Researchers thought maybe it was the omega-3 fatty acids in the meat and blubber that might be protective. But a \u003ca href=\"http://www.sciencemag.org/content/349/6254/1343.short\">new study\u003c/a> on Inuit in Greenland suggests that Arctic peoples evolved certain genetic adaptations that allow them to consume much higher amounts of fat than most other people around the world, according a team of researchers reporting Thursday in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>Computational biologist \u003ca href=\"http://cteg.berkeley.edu/~nielsen/\">Rasmus Nielsen\u003c/a> at the University of California, Berkeley lead the research, and began by looking for genetic differences between a 191 Inuit in Greenland, 60 Europeans, and 44 ethnic Chinese. \"When we did that, it pointed directly to one group of genes where we had an extremely strong signal,\" Nielsen says. \"They regulate how much of these omega-3s and omega-6s you make yourself naturally.\"\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>Nearly all of the Inuit in Nielsen's study had variances in these genes that researchers think slow down the body's natural production of omega-3 and omega-6 fats. \"We saw that the Inuit have such a high diet of omega-3s, so they produce much less of it themselves,\" Nielsen says. And the genes seem to play a role in lowering levels of LDL cholesterol, the bad kind that's linked to heart disease. Only about 3 percent of Europeans and 15 percent of Chinese had the same genetic markers, the team writes.\u003c/p>\n\u003cp>Nielsen thinks these genes helped Inuit ancestors survive in the brutal cold near the North Pole and stay healthy on a diet of almost exclusively fat and protein. And he thinks the genes are mostly unique to humans living in this environment.\u003c/p>\n\u003cfigure id=\"attachment_100829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/fumagalli2hr_custom-7131a6fff5ecd97f09ed2cead81a2f5676c4c0d5-e1442597797167.jpg\" alt=\"The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-100829\">\u003cfigcaption class=\"wp-caption-text\">The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet. \u003ccite>( Uriel Sinai/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a lot of uncertainty about the genes. \"The regulation of fats in your body is a really complex network. You turn one knob, and it just changes everything everywhere else,\" Nielsen says. So, he notes, the full implication of having these mutations still isn't well understood.\u003c/p>\n\u003cp>That's part of the reason why some researchers aren't completely blown away by the study. Whether or not these genes have helped Inuit stay slim on a high-fat diet is still unclear, says \u003ca href=\"https://genetics.med.harvard.edu/faculty/hirschhorn\">Joel Hirschhorn\u003c/a>, a geneticist at Harvard Medical School. \"They're taking a leap of faith,\" he says.\u003c/p>\n\u003cp>The genes in question seem to influence so many different processes in the body that pinpointing their effect is difficult, he says. \"It's harder to go beyond the known biology of these genes and make connections to weight.\"\u003c/p>\n\u003cp>On top of that, Hirschhorn thinks there could be reasons other than diet for why Inuit have these mutations. \"There are lots of things about the lifestyle in Greenland that are different and could lead to these adaptations,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_100831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/198400850_5959b708f3_o-76c48fc35e9d8dec48eece2080ae6de6eb47779d-e1442597936322.jpg\" alt=\"Seal meat and fish air dry in Greenland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-100831\">\u003cfigcaption class=\"wp-caption-text\">Seal meat and fish air dry in Greenland. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wili/198400850/\">Ville Miettinen/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Hirschhorn says he's excited about the paper because \"it's a clear example of human evolution.\" Like the genes that have allowed groups that practice dairying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">tolerate lactose\u003c/a> in milk, it's another example of human adaptations to different environments or diets, says \u003ca href=\"http://www.med.upenn.edu/tishkoff/Lab/Tishkoff/Tishkoff.html\">Sarah Tishkoff\u003c/a>, a geneticist at the University of Pennsylvania.\u003c/p>\n\u003cp>Nowadays, very few Greenlanders still eat a completely traditional diet. And the move away from the high-fat, high-protein diet may be leading to the rising rate of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851810/\">diabetes\u003c/a>. \"If they switch to a modern diet that's high in carbohydrates, particularly simple ones like glucose and sugar, then they tend to be quite unhealthy,\" Nielsen says.\u003c/p>\n\u003cp>That suggests that understanding these adaptations could eventually lead to specialized diets for each person. \"We know now that the Inuit adapted to a very specific diet. That may be true for other populations as well,\" he says.\u003c/p>\n\u003cp>In other words: The answer to how harmful a high-fat diet is for you could depend on your genomics. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100828/the-secret-to-the-inuit-high-fat-diet-may-be-good-genes","authors":["byline_bayareabites_100828"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_11215","bayareabites_12330","bayareabites_14845","bayareabites_11260","bayareabites_11103"],"featImg":"bayareabites_100830","label":"bayareabites"},"bayareabites_87669":{"type":"posts","id":"bayareabites_87669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87669","score":null,"sort":[1411000068000]},"guestAuthors":[],"slug":"diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes","title":"Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes","publishDate":1411000068,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\" alt=\"Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/17/14)\u003c/p>\n\u003cp>The debate over whether diet sodas are good, bad or just OK for us never seems to end.\u003c/p>\n\u003cp>Some research suggests zero-calorie drinks can help people cut calories and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">fend off weight gain.\u003c/a>\u003c/p>\n\u003cp>But in recent years, the idea that artificial sweeteners may trick the brain and lead to \"metabolic derangements,\" as one researcher has \u003ca href=\"http://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760%2813%2900087-8\">theorized\u003c/a>, has gained traction, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, a new \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13793.html\">study\u003c/a> published in the journal \u003cem>Nature\u003c/em> introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.\u003c/p>\n\u003cp>In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.\u003c/p>\n\u003cp>\"To our surprise, [the mice] developed glucose intolerance,\" Weizmann researcher \u003ca href=\"http://wws.weizmann.ac.il/immunology/elinav/group\">Eran Elinav\u003c/a> tells us.\u003c/p>\n\u003cp>Intrigued by the findings, Elinav and his colleague \u003ca href=\"http://genie.weizmann.ac.il/\">Eran Segal\u003c/a> set out to determine if this might happen in people as well.\u003c/p>\n\u003cp>First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing \u003ca href=\"http://newsite.personalnutrition.org/WebSite/Home.aspx\">nutrition study\u003c/a>. They found that people who were heavy consumers of artificial sweeteners had slightly \u003ca href=\"http://www.mayomedicallaboratories.com/articles/hottopics/transcripts/2009/2009-7a-hba1c/7a-22.html\">elevated HbA1C levels\u003c/a> (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.\u003c/p>\n\u003cp>Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.\u003c/p>\n\u003cp>\"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners,\" Elinav says.\u003c/p>\n\u003cp>For example, results of a \u003ca href=\"http://www.mayoclinic.org/tests-procedures/glucose-tolerance-test/basics/results/prc-20014814\">glucose tolerance test\u003c/a> found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.\u003c/p>\n\u003cp>\"This was a surprise to us,\" Elinav says.\u003c/p>\n\u003cp>And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.\u003c/p>\n\u003cp>\"I found this work exciting, because to me it's a new idea,\" says physician\u003ca href=\"http://www.med.nyu.edu/biosketch/blasem01\"> Martin Blaser\u003c/a>, who directs the Human Microbiome Program at New York University.\u003c/p>\n\u003cp>After reading the paper, he says: \"I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday.\"\u003c/p>\n\u003cp>While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.\u003c/p>\n\u003cp>\"All of us have a microbiome,\" made up of trillions of organisms. \"[It's] extremely complex. Everybody's microbiome is a little different,\" Blaser says.\u003c/p>\n\u003cp>And the ways our microbiomes respond to what we eat can vary, too.\u003c/p>\n\u003cp>In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.\u003c/p>\n\u003cp>It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.\u003c/p>\n\u003cp>How it's happening isn't clear, and Blaser says a lot more research is needed.\u003c/p>\n\u003cp>\"So that's the next step,\" Blaser says. \"Firstly, for [researchers] to confirm this, to see if it's really true.\" And the next challenge is to understand the mechanism. \"How does the change in the microbial composition — how is it causing this?\"\u003c/p>\n\u003cp>Lots of researchers agree they'd like to see a large-scale study.\u003c/p>\n\u003cp>\"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes],\" says \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/medicine/EndocrinologyMetabolismDiabetes/faculty_staff/Pages/Hill.aspx\">James Hill\u003c/a>, director of the Center for Human Nutrition at the University of Colorado.\u003c/p>\n\u003cp>He points to a randomized controlled trial \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Increased+postprandial+glycaemia%2C+insulinemia%2C+and+lipidemia+after+10+weeks%E2%80%99+sucrose-rich+diet+compared+to+an+artificially+sweetened+diet%3A+a+randomised+controlled+trial+Raben\">published\u003c/a> in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.\u003c/p>\n\u003cp>Hill also points to a study of people on the \u003ca href=\"http://www.nwcr.ws/\">National Weight Control Registry\u003c/a> that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.\u003c/p>\n\u003cp>So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.\u003c/p>\n\u003cp>It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says \u003ca href=\"http://www.uclahealth.org/body.cfm?id=479&action=detail&ref=16942\">Kirsten Tillisch\u003c/a>, a gastroenterologist at the University of California, Los Angeles. \"They're affecting our health in active and powerful ways.\"\u003c/p>\n\u003cp>Tillisch's take on the new research: It's hypothesis-generating.\u003c/p>\n\u003cp>She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.\u003c/p>\n\u003cp>Her solution: Drink water instead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"There's a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.","status":"publish","parent":0,"modified":1411000068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":900},"headData":{"title":"Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes | KQED","description":"There's a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes","datePublished":"2014-09-18T00:27:48.000Z","dateModified":"2014-09-18T00:27:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87669 http://blogs.kqed.org/bayareabites/?p=87669","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/17/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes/","disqusTitle":"Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes","nprByline":"Allison Aubrey","nprStoryId":"349270927","nprApiLink":"http://api.npr.org/query?id=349270927&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes?ft=3&f=349270927","nprRetrievedStory":"1","nprPubDate":"Wed, 17 Sep 2014 18:57:00 -0400","nprStoryDate":"Wed, 17 Sep 2014 16:47:00 -0400","nprLastModifiedDate":"Wed, 17 Sep 2014 18:57:32 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3?orgId=1&topicId=1128&ft=3&f=349270927","nprAudioM3u":"http://api.npr.org/m3u/1349329530-56629f.m3u?orgId=1&topicId=1128&ft=3&f=349270927","path":"/bayareabites/87669/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dietsoda_wide-207249241b23bfe4bd2a6c3e65362beb2d06998d-e1410999873444.jpg\" alt=\"Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should we drink diet soda or not? The latest study doesn't really clear things up. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/09/20140917_atc_diet_soda_may_alter_our_gut_microbes_and_raise_diabetes_risk.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/17/14)\u003c/p>\n\u003cp>The debate over whether diet sodas are good, bad or just OK for us never seems to end.\u003c/p>\n\u003cp>Some research suggests zero-calorie drinks can help people cut calories and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">fend off weight gain.\u003c/a>\u003c/p>\n\u003cp>But in recent years, the idea that artificial sweeteners may trick the brain and lead to \"metabolic derangements,\" as one researcher has \u003ca href=\"http://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760%2813%2900087-8\">theorized\u003c/a>, has gained traction, too.\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>Now, a new \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13793.html\">study\u003c/a> published in the journal \u003cem>Nature\u003c/em> introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.\u003c/p>\n\u003cp>In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.\u003c/p>\n\u003cp>\"To our surprise, [the mice] developed glucose intolerance,\" Weizmann researcher \u003ca href=\"http://wws.weizmann.ac.il/immunology/elinav/group\">Eran Elinav\u003c/a> tells us.\u003c/p>\n\u003cp>Intrigued by the findings, Elinav and his colleague \u003ca href=\"http://genie.weizmann.ac.il/\">Eran Segal\u003c/a> set out to determine if this might happen in people as well.\u003c/p>\n\u003cp>First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing \u003ca href=\"http://newsite.personalnutrition.org/WebSite/Home.aspx\">nutrition study\u003c/a>. They found that people who were heavy consumers of artificial sweeteners had slightly \u003ca href=\"http://www.mayomedicallaboratories.com/articles/hottopics/transcripts/2009/2009-7a-hba1c/7a-22.html\">elevated HbA1C levels\u003c/a> (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.\u003c/p>\n\u003cp>Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.\u003c/p>\n\u003cp>\"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners,\" Elinav says.\u003c/p>\n\u003cp>For example, results of a \u003ca href=\"http://www.mayoclinic.org/tests-procedures/glucose-tolerance-test/basics/results/prc-20014814\">glucose tolerance test\u003c/a> found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.\u003c/p>\n\u003cp>\"This was a surprise to us,\" Elinav says.\u003c/p>\n\u003cp>And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.\u003c/p>\n\u003cp>\"I found this work exciting, because to me it's a new idea,\" says physician\u003ca href=\"http://www.med.nyu.edu/biosketch/blasem01\"> Martin Blaser\u003c/a>, who directs the Human Microbiome Program at New York University.\u003c/p>\n\u003cp>After reading the paper, he says: \"I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday.\"\u003c/p>\n\u003cp>While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.\u003c/p>\n\u003cp>\"All of us have a microbiome,\" made up of trillions of organisms. \"[It's] extremely complex. Everybody's microbiome is a little different,\" Blaser says.\u003c/p>\n\u003cp>And the ways our microbiomes respond to what we eat can vary, too.\u003c/p>\n\u003cp>In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.\u003c/p>\n\u003cp>It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.\u003c/p>\n\u003cp>How it's happening isn't clear, and Blaser says a lot more research is needed.\u003c/p>\n\u003cp>\"So that's the next step,\" Blaser says. \"Firstly, for [researchers] to confirm this, to see if it's really true.\" And the next challenge is to understand the mechanism. \"How does the change in the microbial composition — how is it causing this?\"\u003c/p>\n\u003cp>Lots of researchers agree they'd like to see a large-scale study.\u003c/p>\n\u003cp>\"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes],\" says \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/medicine/EndocrinologyMetabolismDiabetes/faculty_staff/Pages/Hill.aspx\">James Hill\u003c/a>, director of the Center for Human Nutrition at the University of Colorado.\u003c/p>\n\u003cp>He points to a randomized controlled trial \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Increased+postprandial+glycaemia%2C+insulinemia%2C+and+lipidemia+after+10+weeks%E2%80%99+sucrose-rich+diet+compared+to+an+artificially+sweetened+diet%3A+a+randomised+controlled+trial+Raben\">published\u003c/a> in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.\u003c/p>\n\u003cp>Hill also points to a study of people on the \u003ca href=\"http://www.nwcr.ws/\">National Weight Control Registry\u003c/a> that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.\u003c/p>\n\u003cp>So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.\u003c/p>\n\u003cp>It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says \u003ca href=\"http://www.uclahealth.org/body.cfm?id=479&action=detail&ref=16942\">Kirsten Tillisch\u003c/a>, a gastroenterologist at the University of California, Los Angeles. \"They're affecting our health in active and powerful ways.\"\u003c/p>\n\u003cp>Tillisch's take on the new research: It's hypothesis-generating.\u003c/p>\n\u003cp>She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.\u003c/p>\n\u003cp>Her solution: Drink water instead. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87669/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes","authors":["byline_bayareabites_87669"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_11070"],"tags":["bayareabites_13811","bayareabites_11215","bayareabites_11149","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_87670","label":"bayareabites"},"bayareabites_86146":{"type":"posts","id":"bayareabites_86146","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86146","score":null,"sort":[1408057745000]},"guestAuthors":[],"slug":"oakland-teens-take-on-fast-food-industry-in-new-video","title":"Oakland Teens take on Fast Food Industry in New Video","publishDate":1408057745,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ghx3EkvLaA8]\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n","blocks":[],"excerpt":"Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs? That’s the message some Oakland teenagers present in their new music video, \u003cem>Are You Loving It?\u003c/em>","status":"publish","parent":0,"modified":1408058815,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":542},"headData":{"title":"Oakland Teens take on Fast Food Industry in New Video | KQED","description":"Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs? That’s the message some Oakland teenagers present in their new music video, Are You Loving It?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oakland Teens take on Fast Food Industry in New Video","datePublished":"2014-08-14T23:09:05.000Z","dateModified":"2014-08-14T23:26:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86146 http://blogs.kqed.org/bayareabites/?p=86146","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/14/oakland-teens-take-on-fast-food-industry-in-new-video/","disqusTitle":"Oakland Teens take on Fast Food Industry in New Video","path":"/bayareabites/86146/oakland-teens-take-on-fast-food-industry-in-new-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ghx3EkvLaA8'\n title='//www.youtube.com/embed/ghx3EkvLaA8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\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>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86146/oakland-teens-take-on-fast-food-industry-in-new-video","authors":["5475"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_1245","bayareabites_334","bayareabites_1246","bayareabites_366","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_11215","bayareabites_1435","bayareabites_9101","bayareabites_14757","bayareabites_511","bayareabites_13688"],"featImg":"bayareabites_86152","label":"bayareabites"},"bayareabites_85169":{"type":"posts","id":"bayareabites_85169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85169","score":null,"sort":[1407341598000]},"guestAuthors":[],"slug":"sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","publishDate":1407341598,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n","blocks":[],"excerpt":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","status":"publish","parent":0,"modified":1428534851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1598},"headData":{"title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods | KQED","description":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","datePublished":"2014-08-06T16:13:18.000Z","dateModified":"2015-04-08T23:14:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85169 http://blogs.kqed.org/bayareabites/?p=85169","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/","disqusTitle":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","path":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\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>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\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\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","authors":["5566","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_2090","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_45","bayareabites_2035","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_13615","bayareabites_11215","bayareabites_9771","bayareabites_11101","bayareabites_13616","bayareabites_2613","bayareabites_13614","bayareabites_13613","bayareabites_9224","bayareabites_511"],"featImg":"bayareabites_85323","label":"bayareabites"},"bayareabites_82754":{"type":"posts","id":"bayareabites_82754","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82754","score":null,"sort":[1401735110000]},"guestAuthors":[],"slug":"native-americans-have-superfoods-right-under-their-feet","title":"Native Americans Have Superfoods Right Under Their Feet","publishDate":1401735110,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Obesity and diabetes rates have soared among Native Americans as sugary, high-carb foods have replaced traditional foods. A study found that 10 wild plants from the Great Plains are highly nutritious.","status":"publish","parent":0,"modified":1401735110,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":496},"headData":{"title":"Native Americans Have Superfoods Right Under Their Feet | KQED","description":"Obesity and diabetes rates have soared among Native Americans as sugary, high-carb foods have replaced traditional foods. A study found that 10 wild plants from the Great Plains are highly nutritious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Native Americans Have Superfoods Right Under Their Feet","datePublished":"2014-06-02T18:51:50.000Z","dateModified":"2014-06-02T18:51:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82754 http://blogs.kqed.org/bayareabites/?p=82754","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/02/native-americans-have-superfoods-right-under-their-feet/","disqusTitle":"Native Americans Have Superfoods Right Under Their Feet","nprByline":"Eliza Barclay","nprStoryId":"317444736","nprApiLink":"http://api.npr.org/query?id=317444736&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet?ft=3&f=317444736","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Jun 2014 13:58:00 -0400","nprStoryDate":"Mon, 02 Jun 2014 13:17:00 -0400","nprLastModifiedDate":"Mon, 02 Jun 2014 13:58:02 -0400","path":"/bayareabites/82754/native-americans-have-superfoods-right-under-their-feet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\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>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82754/native-americans-have-superfoods-right-under-their-feet","authors":["byline_bayareabites_82754"],"categories":["bayareabites_2638","bayareabites_2090","bayareabites_2554","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11215","bayareabites_2306","bayareabites_2613","bayareabites_10921","bayareabites_13423"],"featImg":"bayareabites_82755","label":"bayareabites"},"bayareabites_80480":{"type":"posts","id":"bayareabites_80480","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80480","score":null,"sort":[1397579885000]},"guestAuthors":[],"slug":"wheres-the-whole-grain-in-most-of-our-wheat-bread","title":"Where's The Whole Grain In Most Of Our Wheat Bread? ","publishDate":1397579885,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80481\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\" alt=\"The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">The Salt at NPR Food\u003c/a> (4/15/14)\u003c/p>\n\u003cfigure id=\"attachment_80482\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06-217x290.jpg\" alt=\"This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-80482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've all heard the advice to eat more whole grains, and cut back on refined starches.\u003c/p>\n\u003cp>And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.\u003c/p>\n\u003cp>So when it comes to choosing bread, experts say, you want to move away from the white loaves in the grocery aisle. That's because white flour is a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">high-glycemic food\u003c/a> — like sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That white bread is going to digest much more quickly, leading to a surge and crash in blood sugar that may stimulate hunger later in the meal, but also raise risk for diabetes and heart disease,\" says physician \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Boston Children's Hospital. (As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">reported\u003c/a> in a recent series on fat, refined carbohydrates like white flour can worsen blood cholesterol levels compared with saturated fat.)\u003c/p>\n\u003cp>But when you start looking for alternatives, it's worth noting that not all loaves labeled \"whole grain\" or \"whole wheat\" are created equal. And that's because wheat is milled in different ways.\u003c/p>\n\u003cp>Most wheat is processed into refined flour. That means its three main components are separated out. The starchy endosperm ends up as the flour. The germ and bran are discarded and used for other things.\u003c/p>\n\u003cfigure id=\"attachment_80483\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b-485x1024.jpg\" alt=\"Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\" width=\"250\" class=\"size-large wp-image-80483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\u003c/figcaption>\u003c/figure>\n\u003cp>Many whole wheat and whole grain breads are made from this kind of flour — with some or all of the bran and wheat germ added back. Technically, as long as the three parts are present in the flour in the same relative proportions as in the intact grain, it's considered a whole grain. (Here's the official \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm\">guidance\u003c/a> from the Food and Drug Administration.)\u003c/p>\n\u003cp>But wheat can also be milled in a way that leaves fragments of the whole grain intact — think traditional grinding stones. And there's a difference between how your body metabolizes grains that are still intact, and grains that have been refined and reassembled.\u003c/p>\n\u003cp>Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet.\u003c/p>\n\u003cp>Often, when it comes to processing foods, \"less is more,\" Ludwig tells us.\u003c/p>\n\u003cp>\"Whole foods, minimally processed foods, certainly whole grains, take awhile to digest. They have to travel down the intestinal tract, and the sugars are slowly absorbed out of that whole grain so that blood sugar and insulin levels rise only modestly,\" he says.\u003c/p>\n\u003cp>He points to one small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834634/pdf/bmj00307-0036.pdf\">study\u003c/a> published back in the late 1980s where researchers found that increasing the proportion of whole grains or coarse cracked wheat in breads led to a more favorable glucose response in people with diabetes.\u003c/p>\n\u003cp>And over the long term, eating whole grains instead of highly refined grains may help reduce the risk of Type 2 diabetes.\u003c/p>\n\u003cp>Artisanal bakers like Dan Gottfredson, who operates a \u003ca href=\"http://greatharvestrockville.com/\">Great Harvest Bread Co\u003c/a>. bakery in Rockville, Md., is well aware of the trend toward more whole foods. And, he says, bread fits into this trend.\u003c/p>\n\u003cp>So it's not a surprise that his best-selling breads of the day are crunchy, high-fiber loaves, such as his whole wheat \u003ca href=\"http://www.greatharvestcharlotte.com/nutrition/dk.shtml\">Dakota bread\u003c/a>, which is loaded with sunflower seeds, pumpkin seeds and whole-grain millet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear that increasingly there are more whole grain options in the grocery aisle, too. Examples include 12-grain breads, rye breads or loaves topped with cracked oats.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.","status":"publish","parent":0,"modified":1397579885,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":790},"headData":{"title":"Where's The Whole Grain In Most Of Our Wheat Bread? | KQED","description":"Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where's The Whole Grain In Most Of Our Wheat Bread? ","datePublished":"2014-04-15T16:38:05.000Z","dateModified":"2014-04-15T16:38:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80480 http://blogs.kqed.org/bayareabites/?p=80480","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/","disqusTitle":"Where's The Whole Grain In Most Of Our Wheat Bread? ","nprByline":"Allison Aubrey","nprStoryId":"301473319","nprApiLink":"http://api.npr.org/query?id=301473319&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread?ft=3&f=301473319","nprRetrievedStory":"1","nprPubDate":"Tue, 15 Apr 2014 12:06:00 -0400","nprStoryDate":"Tue, 15 Apr 2014 03:22:00 -0400","nprLastModifiedDate":"Tue, 15 Apr 2014 12:06:27 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3?orgId=1&topicId=1053&ft=3&f=301473319","nprAudioM3u":"http://api.npr.org/m3u/1303172399-d8b2ec.m3u?orgId=1&topicId=1053&ft=3&f=301473319","path":"/bayareabites/80480/wheres-the-whole-grain-in-most-of-our-wheat-bread","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3?orgId=1&topicId=1053&ft=3&f=301473319","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80481\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\" alt=\"The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">The Salt at NPR Food\u003c/a> (4/15/14)\u003c/p>\n\u003cfigure id=\"attachment_80482\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06-217x290.jpg\" alt=\"This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-80482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've all heard the advice to eat more whole grains, and cut back on refined starches.\u003c/p>\n\u003cp>And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.\u003c/p>\n\u003cp>So when it comes to choosing bread, experts say, you want to move away from the white loaves in the grocery aisle. That's because white flour is a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">high-glycemic food\u003c/a> — like sugar.\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>\"That white bread is going to digest much more quickly, leading to a surge and crash in blood sugar that may stimulate hunger later in the meal, but also raise risk for diabetes and heart disease,\" says physician \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Boston Children's Hospital. (As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">reported\u003c/a> in a recent series on fat, refined carbohydrates like white flour can worsen blood cholesterol levels compared with saturated fat.)\u003c/p>\n\u003cp>But when you start looking for alternatives, it's worth noting that not all loaves labeled \"whole grain\" or \"whole wheat\" are created equal. And that's because wheat is milled in different ways.\u003c/p>\n\u003cp>Most wheat is processed into refined flour. That means its three main components are separated out. The starchy endosperm ends up as the flour. The germ and bran are discarded and used for other things.\u003c/p>\n\u003cfigure id=\"attachment_80483\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b-485x1024.jpg\" alt=\"Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\" width=\"250\" class=\"size-large wp-image-80483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\u003c/figcaption>\u003c/figure>\n\u003cp>Many whole wheat and whole grain breads are made from this kind of flour — with some or all of the bran and wheat germ added back. Technically, as long as the three parts are present in the flour in the same relative proportions as in the intact grain, it's considered a whole grain. (Here's the official \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm\">guidance\u003c/a> from the Food and Drug Administration.)\u003c/p>\n\u003cp>But wheat can also be milled in a way that leaves fragments of the whole grain intact — think traditional grinding stones. And there's a difference between how your body metabolizes grains that are still intact, and grains that have been refined and reassembled.\u003c/p>\n\u003cp>Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet.\u003c/p>\n\u003cp>Often, when it comes to processing foods, \"less is more,\" Ludwig tells us.\u003c/p>\n\u003cp>\"Whole foods, minimally processed foods, certainly whole grains, take awhile to digest. They have to travel down the intestinal tract, and the sugars are slowly absorbed out of that whole grain so that blood sugar and insulin levels rise only modestly,\" he says.\u003c/p>\n\u003cp>He points to one small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834634/pdf/bmj00307-0036.pdf\">study\u003c/a> published back in the late 1980s where researchers found that increasing the proportion of whole grains or coarse cracked wheat in breads led to a more favorable glucose response in people with diabetes.\u003c/p>\n\u003cp>And over the long term, eating whole grains instead of highly refined grains may help reduce the risk of Type 2 diabetes.\u003c/p>\n\u003cp>Artisanal bakers like Dan Gottfredson, who operates a \u003ca href=\"http://greatharvestrockville.com/\">Great Harvest Bread Co\u003c/a>. bakery in Rockville, Md., is well aware of the trend toward more whole foods. And, he says, bread fits into this trend.\u003c/p>\n\u003cp>So it's not a surprise that his best-selling breads of the day are crunchy, high-fiber loaves, such as his whole wheat \u003ca href=\"http://www.greatharvestcharlotte.com/nutrition/dk.shtml\">Dakota bread\u003c/a>, which is loaded with sunflower seeds, pumpkin seeds and whole-grain millet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear that increasingly there are more whole grain options in the grocery aisle, too. Examples include 12-grain breads, rye breads or loaves topped with cracked oats.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80480/wheres-the-whole-grain-in-most-of-our-wheat-bread","authors":["byline_bayareabites_80480"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11222","bayareabites_59","bayareabites_11215","bayareabites_13268","bayareabites_2608","bayareabites_12232","bayareabites_12139","bayareabites_11318","bayareabites_10921","bayareabites_13267","bayareabites_12231"],"featImg":"bayareabites_80489","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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. 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