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New Research Explores Good Bacteria","publishDate":1525449527,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Melisa Martinez's son, Juelz, was born very prematurely at 25 weeks back in January, doctors at University of California, Davis Children's Hospital gave him probiotics. \"They told me the probiotics may help reduce the risk of infection,\" Martinez says. Now, Juelz is home and doing well.\u003c/p>\n\u003cp>Probiotics are just one element of the care Juelz received during the weeks he spent in the NICU, but \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24723255\">research\u003c/a> shows that probiotics — which contain a mix of live, beneficial bacteria — can help prevent a very serious intestinal inflammation called \u003ca href=\"https://my.clevelandclinic.org/health/diseases/10026-necrotizing-enterocolitis\">Necrotizing enterocolitis\u003c/a> in preemies.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180430_me_probiotics_for_babies_and_kids_new_research_explores_good_bacteria.mp3\u003c/p>\n\u003cp>\"If we give a probiotic, their [a premature baby's] chance of getting Necrotizing enterocolitis goes down,\" says \u003ca href=\"http://www.ucdmc.ucdavis.edu/publish/facultybio/search/1133/\">Mark Underwood\u003c/a>, who is chief of Pediatric Neonatology at UC Davis and a professor of pediatrics.\u003c/p>\n\u003cp>At UC Davis Children's Hospital, all preemies born under a certain birth weight are now given probiotics. It's become a common practice in other countries including Australia, Japan, Sweden and Finland, Underwood says, but in the U.S., giving probiotics to preemies is controversial, with some doctors calling for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25459784.\">more research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given what Underwood has seen in preemies, he was curious if probiotics might be beneficial in healthy, normal-weight babies. So he decided to test this idea.\u003c/p>\n\u003cp>With funding from the makers of Evivo, a probioitic for babies, he and his colleagues recruited 68 moms and healthy babies for a study. All of the babies were breastfed. Half of the babies were given the probiotic during the first month of life. The other half — the control group — did not receive a probiotic.\u003c/p>\n\u003cp>\"We\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29242832\"> found\u003c/a> an increase in the number of good bacteria\" among the babies given the probiotic says Underwood. By measuring samples of the babies' poop, they documented a 79 percent increase in levels of bifidobacteria, a type of bacteria that is thought to be protective. At the same time, Underwood and his team also measured a decrease in potentially harmful bacteria such as clostridium in the babies' guts.\u003c/p>\n\u003cp>One potential advantage of the bifidobacteria is that these bacteria can help lower the pH inside the intestines, says Underwood. \"And a lower pH allows more healthy bacteria to thrive,\" he says.\u003c/p>\n\u003cp>So, could giving probiotics to healthy babies lead to any measurable health benefits later in life? The answer is: For now, no one knows.\u003c/p>\n\u003cp>\"This is very interesting research,\" says Daniel Merenstein, a family physician at Georgetown University. \"But it's preliminary.\"\u003c/p>\n\u003cp>Modern medical practices such as antibiotic use and c-section deliveries are thought to play a role in altering our microbiomes. While antibiotics are effective at wiping out bad bacteria, they may also alter the mix of beneficial bacteria. Additionally, changes in our diets can shift the mix of bacteria in our guts.\u003c/p>\n\u003cp>The hope is that restoring the diversity of bacteria in our guts may help fend off conditions such as allergies and autoimmune diseases.\u003c/p>\n\u003cp>But researchers are years away from being able to pin down whether altering a healthy baby's gut with probiotics could lead to any measurable reduction in disease, which Underwood acknowledges. \u003cem>\"\u003c/em>What these [study findings] mean for health down the road, we don't really know yet,\" he says.\u003c/p>\n\u003cp>For now, Merenstein says probiotics have been shown to be effective for certain conditions in babies and kids. \"We know they work for some things,\" Merenstein says. For instance, probiotics can help \u003ca href=\"https://www.npr.org/sections/health-shots/2017/12/11/567746569/could-probiotics-protect-kids-from-a-downside-of-antibiotics\">prevent diarrhea\u003c/a> in children taking antibiotics.\u003c/p>\n\u003cp>And, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29439395\">recent studies\u003c/a> show probiotics can help reduce crying in breastfed babies with colic.\u003c/p>\n\u003cp>Some pediatric gastroenterologists recommend probiotics for irritable bowel symptoms and digestive issues, though the evidence comes from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21418261\">studies on adults\u003c/a>.\u003c/p>\n\u003cp>In addition, research going back to 2009, has shown that a mix of three strains of bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis) given to babies who have a family history of allergic disease, can \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19392993%0Ahttps://www.ncbi.nlm.nih.gov/pubmed/19392993\">help prevent\u003c/a> the likelihood of eczema. In this study, the probiotic was given to mothers during their pregnancy and to their babies during the first 12 months of life.\u003c/p>\n\u003cp>Courtney Becerra, 30, a first-time mom who lives in Morgan Hill, California, was skeptical of the idea of giving probiotics to babies. But then her son, Wyatt- now 7 months old, broke out in bad rashes and developed eczema. \"He would scratch his stomach, and he'd be fussy,\" Becerra says. He also had an overactive GI system.\u003c/p>\n\u003cp>After consulting with her pediatrician, she began giving Wyatt a probiotic, Evivo, several months ago. Now, she says his skin has cleared up and his digestive system seems healthier, too. \"To see these problems go away is reassuring,\" Becerra says.\u003c/p>\n\u003cp>These improvements in Wyatt's health may be the result of a combination of things Becerra tried. For instance, she experimented with diet changes that could have altered her breast-milk. She also used ointments to help Wyatt's skin. But her hunch is that the probiotic has really helped.\u003c/p>\n\u003cp>There are lots people like Courtney Becerra who are now believers in probiotics, and the industry is growing quickly. \"Sales of probiotic supplements are growing like the contents of a petri dish someone forgot to refrigerate overnight,\" concludes one industry analysis.\u003c/p>\n\u003cp>This year, U.S. \u003ca href=\"http://www.ksm66ashwagandhaa.com/New%20Trends%20for%202016.pdf\">sales of probiotics\u003c/a> are estimated at $2.4 billion, with a projection of $3.1 billion by 2020.\u003c/p>\n\u003cp>\"I'd say a high percentage of patients I see are already taking a probiotic or giving one to their kids,\" says Georgetown's Daniel Merenstein. He tries to steer them towards products that have evidence behind them. But he also points out that many of the studies on probiotics are small and funded by industry.\u003c/p>\n\u003cp>Probiotics are generally regarded as safe for most people, but they're not regulated the way pharmaceutical drugs are regulated, so the quality and dosing can vary, from product to product - or even batch to batch.\u003c/p>\n\u003cp>And Merenstein says researchers still have a long way to go to figure out which strains and combinations of \"beneficial bacteria\" may be effective in treating or preventing which conditions.\u003c/p>\n\u003cp>\"There's no question, just like antibiotics, different ones need to be used at different dosages and different lengths for different diseases or conditions,\" Merenstein says.\u003c/p>\n\u003cp>As for parents who want to give probiotics to their healthy kids as part of a \"prevention strategy\" — the same way you'd give a multivitamin — Merenstein is skeptical. \"I don't think there's any evidence to give a probiotic as a prevention [strategy],\" he says.\u003c/p>\n\u003cp>But as the research continues to evolve, there will be more evidence to show how and when probiotics can 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":"Sales of probiotics are soaring. While some studies on this beneficial bacteria show it can treat specific health issues in children, scientists are exploring how it may help gut health more broadly.","status":"publish","parent":0,"modified":1525449527,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1119},"headData":{"title":"Probiotics For Babies And Kids? New Research Explores Good Bacteria | KQED","description":"Sales of probiotics are soaring. While some studies on this beneficial bacteria show it can treat specific health issues in children, scientists are exploring how it may help gut health more broadly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127738 https://ww2.kqed.org/bayareabites/?p=127738","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/04/probiotics-for-babies-and-kids-new-research-explores-good-bacteria/","disqusTitle":"Probiotics For Babies And Kids? New Research Explores Good Bacteria","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Paige Vickers for NPR","nprStoryId":"606440075","nprApiLink":"http://api.npr.org/query?id=606440075&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/30/606440075/probiotics-for-babies-and-kids-new-research-explores-good-bacteria?ft=nprml&f=606440075","nprRetrievedStory":"1","nprPubDate":"Mon, 30 Apr 2018 08:24:00 -0400","nprStoryDate":"Mon, 30 Apr 2018 05:00:00 -0400","nprLastModifiedDate":"Mon, 30 Apr 2018 06:04:10 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180430_me_probiotics_for_babies_and_kids_new_research_explores_good_bacteria.mp3?orgId=1&topicId=1053&d=193&p=3&story=606440075&ft=nprml&f=606440075","nprAudioM3u":"http://api.npr.org/m3u/1606990304-2cf01c.m3u?orgId=1&topicId=1053&d=193&p=3&story=606440075&ft=nprml&f=606440075","path":"/bayareabites/127738/probiotics-for-babies-and-kids-new-research-explores-good-bacteria","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180430_me_probiotics_for_babies_and_kids_new_research_explores_good_bacteria.mp3?orgId=1&topicId=1053&d=193&p=3&story=606440075&ft=nprml&f=606440075","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Melisa Martinez's son, Juelz, was born very prematurely at 25 weeks back in January, doctors at University of California, Davis Children's Hospital gave him probiotics. \"They told me the probiotics may help reduce the risk of infection,\" Martinez says. Now, Juelz is home and doing well.\u003c/p>\n\u003cp>Probiotics are just one element of the care Juelz received during the weeks he spent in the NICU, but \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24723255\">research\u003c/a> shows that probiotics — which contain a mix of live, beneficial bacteria — can help prevent a very serious intestinal inflammation called \u003ca href=\"https://my.clevelandclinic.org/health/diseases/10026-necrotizing-enterocolitis\">Necrotizing enterocolitis\u003c/a> in preemies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180430_me_probiotics_for_babies_and_kids_new_research_explores_good_bacteria.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If we give a probiotic, their [a premature baby's] chance of getting Necrotizing enterocolitis goes down,\" says \u003ca href=\"http://www.ucdmc.ucdavis.edu/publish/facultybio/search/1133/\">Mark Underwood\u003c/a>, who is chief of Pediatric Neonatology at UC Davis and a professor of pediatrics.\u003c/p>\n\u003cp>At UC Davis Children's Hospital, all preemies born under a certain birth weight are now given probiotics. It's become a common practice in other countries including Australia, Japan, Sweden and Finland, Underwood says, but in the U.S., giving probiotics to preemies is controversial, with some doctors calling for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25459784.\">more research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given what Underwood has seen in preemies, he was curious if probiotics might be beneficial in healthy, normal-weight babies. So he decided to test this idea.\u003c/p>\n\u003cp>With funding from the makers of Evivo, a probioitic for babies, he and his colleagues recruited 68 moms and healthy babies for a study. All of the babies were breastfed. Half of the babies were given the probiotic during the first month of life. The other half — the control group — did not receive a probiotic.\u003c/p>\n\u003cp>\"We\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29242832\"> found\u003c/a> an increase in the number of good bacteria\" among the babies given the probiotic says Underwood. By measuring samples of the babies' poop, they documented a 79 percent increase in levels of bifidobacteria, a type of bacteria that is thought to be protective. At the same time, Underwood and his team also measured a decrease in potentially harmful bacteria such as clostridium in the babies' guts.\u003c/p>\n\u003cp>One potential advantage of the bifidobacteria is that these bacteria can help lower the pH inside the intestines, says Underwood. \"And a lower pH allows more healthy bacteria to thrive,\" he says.\u003c/p>\n\u003cp>So, could giving probiotics to healthy babies lead to any measurable health benefits later in life? The answer is: For now, no one knows.\u003c/p>\n\u003cp>\"This is very interesting research,\" says Daniel Merenstein, a family physician at Georgetown University. \"But it's preliminary.\"\u003c/p>\n\u003cp>Modern medical practices such as antibiotic use and c-section deliveries are thought to play a role in altering our microbiomes. While antibiotics are effective at wiping out bad bacteria, they may also alter the mix of beneficial bacteria. Additionally, changes in our diets can shift the mix of bacteria in our guts.\u003c/p>\n\u003cp>The hope is that restoring the diversity of bacteria in our guts may help fend off conditions such as allergies and autoimmune diseases.\u003c/p>\n\u003cp>But researchers are years away from being able to pin down whether altering a healthy baby's gut with probiotics could lead to any measurable reduction in disease, which Underwood acknowledges. \u003cem>\"\u003c/em>What these [study findings] mean for health down the road, we don't really know yet,\" he says.\u003c/p>\n\u003cp>For now, Merenstein says probiotics have been shown to be effective for certain conditions in babies and kids. \"We know they work for some things,\" Merenstein says. For instance, probiotics can help \u003ca href=\"https://www.npr.org/sections/health-shots/2017/12/11/567746569/could-probiotics-protect-kids-from-a-downside-of-antibiotics\">prevent diarrhea\u003c/a> in children taking antibiotics.\u003c/p>\n\u003cp>And, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29439395\">recent studies\u003c/a> show probiotics can help reduce crying in breastfed babies with colic.\u003c/p>\n\u003cp>Some pediatric gastroenterologists recommend probiotics for irritable bowel symptoms and digestive issues, though the evidence comes from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21418261\">studies on adults\u003c/a>.\u003c/p>\n\u003cp>In addition, research going back to 2009, has shown that a mix of three strains of bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis) given to babies who have a family history of allergic disease, can \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19392993%0Ahttps://www.ncbi.nlm.nih.gov/pubmed/19392993\">help prevent\u003c/a> the likelihood of eczema. In this study, the probiotic was given to mothers during their pregnancy and to their babies during the first 12 months of life.\u003c/p>\n\u003cp>Courtney Becerra, 30, a first-time mom who lives in Morgan Hill, California, was skeptical of the idea of giving probiotics to babies. But then her son, Wyatt- now 7 months old, broke out in bad rashes and developed eczema. \"He would scratch his stomach, and he'd be fussy,\" Becerra says. He also had an overactive GI system.\u003c/p>\n\u003cp>After consulting with her pediatrician, she began giving Wyatt a probiotic, Evivo, several months ago. Now, she says his skin has cleared up and his digestive system seems healthier, too. \"To see these problems go away is reassuring,\" Becerra says.\u003c/p>\n\u003cp>These improvements in Wyatt's health may be the result of a combination of things Becerra tried. For instance, she experimented with diet changes that could have altered her breast-milk. She also used ointments to help Wyatt's skin. But her hunch is that the probiotic has really helped.\u003c/p>\n\u003cp>There are lots people like Courtney Becerra who are now believers in probiotics, and the industry is growing quickly. \"Sales of probiotic supplements are growing like the contents of a petri dish someone forgot to refrigerate overnight,\" concludes one industry analysis.\u003c/p>\n\u003cp>This year, U.S. \u003ca href=\"http://www.ksm66ashwagandhaa.com/New%20Trends%20for%202016.pdf\">sales of probiotics\u003c/a> are estimated at $2.4 billion, with a projection of $3.1 billion by 2020.\u003c/p>\n\u003cp>\"I'd say a high percentage of patients I see are already taking a probiotic or giving one to their kids,\" says Georgetown's Daniel Merenstein. He tries to steer them towards products that have evidence behind them. But he also points out that many of the studies on probiotics are small and funded by industry.\u003c/p>\n\u003cp>Probiotics are generally regarded as safe for most people, but they're not regulated the way pharmaceutical drugs are regulated, so the quality and dosing can vary, from product to product - or even batch to batch.\u003c/p>\n\u003cp>And Merenstein says researchers still have a long way to go to figure out which strains and combinations of \"beneficial bacteria\" may be effective in treating or preventing which conditions.\u003c/p>\n\u003cp>\"There's no question, just like antibiotics, different ones need to be used at different dosages and different lengths for different diseases or conditions,\" Merenstein says.\u003c/p>\n\u003cp>As for parents who want to give probiotics to their healthy kids as part of a \"prevention strategy\" — the same way you'd give a multivitamin — Merenstein is skeptical. \"I don't think there's any evidence to give a probiotic as a prevention [strategy],\" he says.\u003c/p>\n\u003cp>But as the research continues to evolve, there will be more evidence to show how and when probiotics can 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/127738/probiotics-for-babies-and-kids-new-research-explores-good-bacteria","authors":["byline_bayareabites_127738"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_184"],"featImg":"bayareabites_127739","label":"bayareabites"},"bayareabites_108921":{"type":"posts","id":"bayareabites_108921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108921","score":null,"sort":[1461593951000]},"guestAuthors":[],"slug":"do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2","title":"Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?","publishDate":1461593951,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a \u003ca href=\"http://www.sweetearthfoods.com/our-products/#functional-burritos\" target=\"_blank\">breakfast burrito\u003c/a> in the microwave.\u003c/p>\n\u003cp>The market for food-based probiotics is growing so rapidly that probiotics are now showing up in dozens of packaged foods, from drinks to desserts, cold brew coffee and cheese bits. Forty-two percent of Americans want more probiotics in their diet, up from only 12 percent in 2008, according to a 2015 poll by Maryellen Molyneaux, president of \u003ca href=\"http://www.nmisolutions.com/\" target=\"_blank\">Natural Marketing Institute\u003c/a>, a health and wellness market-research firm.\u003c/p>\n\u003cp>\"Seven out of 10 probiotic users get their daily dose from yogurt and supplements,\" says Mollyneux, \"but many other sources are emerging, from sauerkraut to kombucha.\"\u003c/p>\n\u003cp>Sales of kombucha — the tangy, fermented tea beverage cultured with a blend of yeast and bacteria — \u003ca href=\"http://blog.euromonitor.com/2015/10/teas-health-halo-creates-opportunities-for-carbonated-rtd-tea-to-grow.html\" target=\"_blank\">soared to nearly $400 million in 2014\u003c/a>, up from $100 million in 2009, according to global market research firm \u003ca href=\"http://www.euromonitor.com/\" target=\"_blank\">Euromonitor International.\u003c/a> One can now find probiotics in butter substitutes, granola, \"pressed probiotic water\" — even \u003ca href=\"http://www.biogaia.com/\" target=\"_blank\">drinking straws \u003c/a>packed with probiotics, which you can dip into the beverage of your choice.\u003c/p>\n\u003cp>But what exactly do these designer foods with friendly flora actually offer — besides a high price tag and fancy packaging?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It depends how you define a probiotic,\" says Gregor Reid, a professor of microbiology and immunology at the University of Western Ontario in Canada, and director of the \u003ca href=\"http://www.lawsonresearch.com/\" target=\"_blank\">Canadian Research and Development Center for Probiotics\u003c/a>. \"I would argue that probiotics are beneficial organisms that humans have evolved with and that are naturally present in the healthy gut.\"\u003c/p>\n\u003cp>These include \u003cem>Lactobacillus\u003c/em> and \u003cem>Bifidus\u003c/em> bacteria, which produce short-chain fatty acids that research suggests may be beneficial to health, help modulate immunity, and keep pathogenic organisms in check. A healthy diet rich in prebiotic fibers — plant fibers that we don't digest, but the good bacteria in our gut do metabolize and thrive on — and fermented foods such as kefirs, yogurts, and sauerkraut helps maintain healthy digestive function, says Reid.\u003c/p>\n\u003cp>But some claims outpace the science, he says, especially for novel organisms such as \u003cem>Bacillus coagulans,\u003c/em> a soil-based organism that is stable when heated or pasteurized. Most probiotics are inherently fragile and must be protected from excess heat. The stability of \u003cem>B. coagulans,\u003c/em> along with the fact that the organism is technically vegan (not isolated from a mammal's gut), has made it a popular addition in many designer probiotic products — including the aforementioned breakfast burrito (from Get Cultured) and pressed probiotic water (from Suja Juice).\u003c/p>\n\u003cp>\u003cem>B. coagulans\u003c/em> is even included in a butter substitute called \u003ca href=\"http://www.meltorganic.com/\" target=\"_blank\">Melt\u003c/a>, which advertises that it \"delivers active cultures more effectively than yogurt.\" Organism per organism, this may be true, simply because of heat resistance. But Reid says, \"We don't know what role this organism plays in healthy people. Why do you want to take it in the first place? Until scientists definitively show in human studies what it really does for you, I wouldn't recommend it for anybody.\"\u003c/p>\n\u003cp>Others beg to differ.\u003c/p>\n\u003cp>\"Probiotics do not necessarily have to be native to our guts,\" says food microbiologist Glenn Gibson of \u003ca href=\"http://www.reading.ac.uk/\" target=\"_blank\">the University of Reading \u003c/a>in London. Microbiota in humans vary across individuals and cultures, so what is a native and natural inhabitant of one person's gut may not even live in another person's gut.\u003c/p>\n\u003cp>What matters, he says, is that they \"are safe and beneficial.\" And \u003cem>B. coagulans,\u003c/em> he asserts, passes that test.\u003c/p>\n\u003cp>\"There is good research showing it improves gut health in the elderly and inhibits pathogens. We've done a few of those studies ourselves,\" Gibson says.\u003c/p>\n\u003cp>And while it's true that the organisms in your food need to survive in the finished product for you to get a benefit from consuming them, the absolute number of microbes in your meal may not be as important as we're led to believe, Gibson says. \"We already know that bacterial pathogens can exert effects at tiny doses, so why wouldn't we expect the same of probiotics?\"\u003c/p>\n\u003cp>Gastroenterologist \u003ca href=\"http://www.houstonmethodist.org/doctor/eamonn-quigley\" target=\"_blank\">Eammon Quigley\u003c/a> of Houston Methodist Hospital in Houston, who specializes in the impact of probiotics on functional bowel disease and metabolic liver disease, agrees that consumers shouldn't necessarily be swayed by claims of high counts of beneficial organisms in their food. \"You hear about billions and trillions and how they are better than millions, but there is no data to support most of those claims. Probiotics may be part of a healthy diet, but be skeptical of their impact in formulations that have not been formally tested,\" he advises.\u003c/p>\n\u003cp>So what is a cautious consumer to do? Both Quigley and Reid suggest taking a look at the \u003ca href=\"https://play.google.com/store/apps/details?id=com.probiotic.usa&hl=en\" target=\"_blank\">Clinical Guide to Probiotic Products Available in the US\u003c/a>; the 2016 version was just released (a separate guide is available for Canada \u003ca href=\"http://www.probioticchart.ca/\" target=\"_blank\">here\u003c/a>). The guide reviews indications, dosages, and clinical evidence to date for dozens of common organisms and strains. \"This guide lets you know which organisms have been documented sufficiently to be recommended,\" says Reid.\u003c/p>\n\u003cp>If that sounds like a lot of work, just keep it simple, Reid says. He recommends sticking to the strains and simple foods that have stood the test of time and science.\u003c/p>\n\u003cp>After all, humans have evolved and thrived for many thousands of years noshing on fermented foods — from kimchi to natto, kefir to kombucha, miso to yogurt to tempeh. \"We should all be eating kefirs, yogurts and sauerkraut,\" says Reid. \"Their lactic acid bacteria are good for us.\"\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em>\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":"It's not just kombucha and yogurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?","status":"publish","parent":0,"modified":1461561581,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":992},"headData":{"title":"Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter? | KQED","description":"It's not just kombucha and yogurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108921 http://ww2.kqed.org/bayareabites/?p=108921","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/25/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2/","disqusTitle":"Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?","nprImageCredit":"Saul Loeb","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AFP/Getty Images","nprStoryId":"474403537","nprApiLink":"http://api.npr.org/query?id=474403537&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/19/474403537/do-we-really-need-probiotics-in-our-coffee-granola-nut-butter?ft=nprml&f=474403537","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Apr 2016 13:25:00 -0400","nprStoryDate":"Tue, 19 Apr 2016 12:56:00 -0400","nprLastModifiedDate":"Thu, 21 Apr 2016 13:25:44 -0400","path":"/bayareabites/108921/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a \u003ca href=\"http://www.sweetearthfoods.com/our-products/#functional-burritos\" target=\"_blank\">breakfast burrito\u003c/a> in the microwave.\u003c/p>\n\u003cp>The market for food-based probiotics is growing so rapidly that probiotics are now showing up in dozens of packaged foods, from drinks to desserts, cold brew coffee and cheese bits. Forty-two percent of Americans want more probiotics in their diet, up from only 12 percent in 2008, according to a 2015 poll by Maryellen Molyneaux, president of \u003ca href=\"http://www.nmisolutions.com/\" target=\"_blank\">Natural Marketing Institute\u003c/a>, a health and wellness market-research firm.\u003c/p>\n\u003cp>\"Seven out of 10 probiotic users get their daily dose from yogurt and supplements,\" says Mollyneux, \"but many other sources are emerging, from sauerkraut to kombucha.\"\u003c/p>\n\u003cp>Sales of kombucha — the tangy, fermented tea beverage cultured with a blend of yeast and bacteria — \u003ca href=\"http://blog.euromonitor.com/2015/10/teas-health-halo-creates-opportunities-for-carbonated-rtd-tea-to-grow.html\" target=\"_blank\">soared to nearly $400 million in 2014\u003c/a>, up from $100 million in 2009, according to global market research firm \u003ca href=\"http://www.euromonitor.com/\" target=\"_blank\">Euromonitor International.\u003c/a> One can now find probiotics in butter substitutes, granola, \"pressed probiotic water\" — even \u003ca href=\"http://www.biogaia.com/\" target=\"_blank\">drinking straws \u003c/a>packed with probiotics, which you can dip into the beverage of your choice.\u003c/p>\n\u003cp>But what exactly do these designer foods with friendly flora actually offer — besides a high price tag and fancy packaging?\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>\"It depends how you define a probiotic,\" says Gregor Reid, a professor of microbiology and immunology at the University of Western Ontario in Canada, and director of the \u003ca href=\"http://www.lawsonresearch.com/\" target=\"_blank\">Canadian Research and Development Center for Probiotics\u003c/a>. \"I would argue that probiotics are beneficial organisms that humans have evolved with and that are naturally present in the healthy gut.\"\u003c/p>\n\u003cp>These include \u003cem>Lactobacillus\u003c/em> and \u003cem>Bifidus\u003c/em> bacteria, which produce short-chain fatty acids that research suggests may be beneficial to health, help modulate immunity, and keep pathogenic organisms in check. A healthy diet rich in prebiotic fibers — plant fibers that we don't digest, but the good bacteria in our gut do metabolize and thrive on — and fermented foods such as kefirs, yogurts, and sauerkraut helps maintain healthy digestive function, says Reid.\u003c/p>\n\u003cp>But some claims outpace the science, he says, especially for novel organisms such as \u003cem>Bacillus coagulans,\u003c/em> a soil-based organism that is stable when heated or pasteurized. Most probiotics are inherently fragile and must be protected from excess heat. The stability of \u003cem>B. coagulans,\u003c/em> along with the fact that the organism is technically vegan (not isolated from a mammal's gut), has made it a popular addition in many designer probiotic products — including the aforementioned breakfast burrito (from Get Cultured) and pressed probiotic water (from Suja Juice).\u003c/p>\n\u003cp>\u003cem>B. coagulans\u003c/em> is even included in a butter substitute called \u003ca href=\"http://www.meltorganic.com/\" target=\"_blank\">Melt\u003c/a>, which advertises that it \"delivers active cultures more effectively than yogurt.\" Organism per organism, this may be true, simply because of heat resistance. But Reid says, \"We don't know what role this organism plays in healthy people. Why do you want to take it in the first place? Until scientists definitively show in human studies what it really does for you, I wouldn't recommend it for anybody.\"\u003c/p>\n\u003cp>Others beg to differ.\u003c/p>\n\u003cp>\"Probiotics do not necessarily have to be native to our guts,\" says food microbiologist Glenn Gibson of \u003ca href=\"http://www.reading.ac.uk/\" target=\"_blank\">the University of Reading \u003c/a>in London. Microbiota in humans vary across individuals and cultures, so what is a native and natural inhabitant of one person's gut may not even live in another person's gut.\u003c/p>\n\u003cp>What matters, he says, is that they \"are safe and beneficial.\" And \u003cem>B. coagulans,\u003c/em> he asserts, passes that test.\u003c/p>\n\u003cp>\"There is good research showing it improves gut health in the elderly and inhibits pathogens. We've done a few of those studies ourselves,\" Gibson says.\u003c/p>\n\u003cp>And while it's true that the organisms in your food need to survive in the finished product for you to get a benefit from consuming them, the absolute number of microbes in your meal may not be as important as we're led to believe, Gibson says. \"We already know that bacterial pathogens can exert effects at tiny doses, so why wouldn't we expect the same of probiotics?\"\u003c/p>\n\u003cp>Gastroenterologist \u003ca href=\"http://www.houstonmethodist.org/doctor/eamonn-quigley\" target=\"_blank\">Eammon Quigley\u003c/a> of Houston Methodist Hospital in Houston, who specializes in the impact of probiotics on functional bowel disease and metabolic liver disease, agrees that consumers shouldn't necessarily be swayed by claims of high counts of beneficial organisms in their food. \"You hear about billions and trillions and how they are better than millions, but there is no data to support most of those claims. Probiotics may be part of a healthy diet, but be skeptical of their impact in formulations that have not been formally tested,\" he advises.\u003c/p>\n\u003cp>So what is a cautious consumer to do? Both Quigley and Reid suggest taking a look at the \u003ca href=\"https://play.google.com/store/apps/details?id=com.probiotic.usa&hl=en\" target=\"_blank\">Clinical Guide to Probiotic Products Available in the US\u003c/a>; the 2016 version was just released (a separate guide is available for Canada \u003ca href=\"http://www.probioticchart.ca/\" target=\"_blank\">here\u003c/a>). The guide reviews indications, dosages, and clinical evidence to date for dozens of common organisms and strains. \"This guide lets you know which organisms have been documented sufficiently to be recommended,\" says Reid.\u003c/p>\n\u003cp>If that sounds like a lot of work, just keep it simple, Reid says. He recommends sticking to the strains and simple foods that have stood the test of time and science.\u003c/p>\n\u003cp>After all, humans have evolved and thrived for many thousands of years noshing on fermented foods — from kimchi to natto, kefir to kombucha, miso to yogurt to tempeh. \"We should all be eating kefirs, yogurts and sauerkraut,\" says Reid. \"Their lactic acid bacteria are good for us.\"\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em>\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/108921/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2","authors":["byline_bayareabites_108921"],"categories":["bayareabites_1245"],"tags":["bayareabites_1585","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_108922","label":"bayareabites"},"bayareabites_98621":{"type":"posts","id":"bayareabites_98621","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98621","score":null,"sort":[1438715177000]},"guestAuthors":[],"slug":"homemade-sauerkraut-is-easy-to-make-and-fun-to-customize","title":"Homemade Sauerkraut is Easy to Make and Fun to Customize","publishDate":1438715177,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_98639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-caraway-kraut.jpg\" alt=\"Homemade caraway sauerkraut.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great tasting raw sauerkraut is \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/\">not hard to find in grocery stores in the Bay Area\u003c/a>, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have those?) But nothing can really compare to the simple pleasures of making your own sauerkraut at home. It’s almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative and experiment.\u003c/p>\n\u003cp>I typically make sauerkraut in smaller batches so that I can have several flavors going at once. I start with a small, 2-pound green cabbage and some kosher salt — that’s all you really need for the ‘kraut, but you can get fancy if you choose.\u003c/p>\n\u003cfigure id=\"attachment_98638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg\" alt=\"All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional.\" width=\"1920\" height=\"1356\" class=\"size-full wp-image-98638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1440x1017.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1400x989.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, core and shred the cabbage. I like to cut the cabbage into relatively thick strips for a more substantial ‘kraut, but you can get crazy with your knife skills and finely shred it into extra-thin ribbons if you’d like. Transfer the cabbage to the largest bowl you can find and add a serious sprinkling of salt (for 2 pounds of cabbage, I use 1 tablespoon and 1 teaspoon of kosher).\u003c/p>\n\u003cp>Now get your hands in there and knead the cabbage. Yes, knead. Think of it like giving a kale salad a massage, but much more forcefully. The idea is that you want to wilt the cabbage until it begins to give off water. This liquid will mix with the salt to form a potent brine. The brine is the ideal environment for lactobacillus bacteria — the culture responsible for giving sauerkraut its signature tang. It will take several minutes of serious kneading to break down the cabbage. Don’t be shy and think of it as a hand and forearm workout.\u003c/p>\n\u003cfigure id=\"attachment_98637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brine.jpg\" alt=\"Knead the cabbage until it begins to exude water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Knead the cabbage until it begins to exude water. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the cabbage is wilted and watery, stir in any additional flavors you want. Here I’ve made two ‘krauts, one with just a touch of caraway seeds and another with shredded beets and a serrano chile for a pop of color and spice. You could also skip the flavorings completely and keep the sauerkraut plain or go crazy with other additions — it’s totally up to you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, pack the cabbage into as small of a jar as you can fit it in. If you’re not adding anything substantial to the ‘kraut, it should fit in a pint-sized canning jar. If you’re making the beet variation, you’ll likely need a larger vessel, like a 1-quart jar. Whatever you use, pack the cabbage tightly. It should continue to exude its water, and you’ll want to see a thin layer of brine on top of the cabbage once it is in the jar. This brine will act as a protective layer and keep the top of the sauerkraut from molding while it sits at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_98643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg\" alt=\"Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> If you do start to see discoloration or mold on the top of the cabbage, you can just scrape it off and move on. If you see the same mold or discoloration creeping down towards the bottom of the jar, you may need to discard the sauerkraut and start over.\u003c/p>\n\u003cp>Once the ‘kraut is packed and ready, cover the jar loosely. You’ve got options here. You can use the canning jar lid by flipping it upside down so that the gasket is facing up. Gently screw on the band to allow for gases to escape. You can also cover the jar with a triple layer of cheesecloth or a kitchen towel, but be ready for fruit flies if you’re fermenting in the summer. I also have these nifty \u003ca href=\"http://www.amazon.com/reCAP-Mason-Jars-Pour-Cap/dp/B00AYPU4UM\" target=\"_blank\">air-lock lids\u003c/a> I purchased just for making ferments, and those are the best option if you’ve got ‘em.\u003c/p>\n\u003cfigure id=\"attachment_98642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg\" alt=\"You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up.\" width=\"1920\" height=\"2716\" class=\"size-full wp-image-98642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-400x566.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-800x1132.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1440x2037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1400x1980.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1180x1669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-960x1358.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/air-lock-on-jar.jpg\" alt=\"Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em.\" width=\"1920\" height=\"2630\" class=\"size-full wp-image-98636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-400x548.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-800x1096.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1440x1973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1400x1918.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1180x1616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-960x1315.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the jar in a cool, dark place to ferment. The length of time is up to you (and the weather). It was warm the day I started these ‘krauts, but cooled off for the following few days. I liked the flavor after four days at room temperature. If I had started fermenting in the winter, they may have taken over a week. The best judge for when the sauerkraut is finished is your own taste buds. The ‘kraut will look duller in color and will have visible bubbles inside the jar once it has begun to ferment. You can let it sit longer if you like a yeastier, funkier flavor or pull it if you prefer a subtly tangy result. Transfer it to the refrigerator when you like the taste. Keep in mind, though, that the sauerkraut will continue to ferment and develop in the fridge, albeit at a much slower pace.\u003c/p>\n\u003cfigure id=\"attachment_98640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg\" alt=\"The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the ‘kraut is ready for eating. Toss it on a hot dog, layer it into a reuben sandwich, or eat it straight-up, right out of the jar.\u003c/p>\n\u003cfigure id=\"attachment_98641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg\" alt=\"Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear).\" width=\"1920\" height=\"1438\" class=\"size-full wp-image-98641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1400x1049.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-960x719.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Sauerkraut with Caraway\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can modify this recipe by substituting another spice for the caraway. Juniper berries are a popular option. You can also, of course, skip the seasoning all together and make plain sauerkraut with only cabbage and salt.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon caraway seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the caraway seeds.\u003c/li>\n\u003cli>Transfer the cabbage and all of its liquid to a 1-pint canning jar. Pack the cabbage tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Homemade Beet and Chile Sauerkraut\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Here’s a brightly colored variation on traditional sauerkraut. The chile adds subtle heat to the final ‘kraut, but it can be omitted if you don’t want any spice.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 medium red beet, peeled and grated\u003c/li>\n\u003cli>1 serrano chile, stem trimmed and sliced in half vertically\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the grated beet and chile until well-combined.\u003c/li>\n\u003cli>Transfer the cabbage and beet mixture with all of its liquid to a 1-quart canning jar. Pack the mixture tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.","status":"publish","parent":0,"modified":1438809532,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1479},"headData":{"title":"Homemade Sauerkraut is Easy to Make and Fun to Customize | KQED","description":"Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98621 http://ww2.kqed.org/bayareabites/?p=98621","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/04/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize/","disqusTitle":"Homemade Sauerkraut is Easy to Make and Fun to Customize","path":"/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-caraway-kraut.jpg\" alt=\"Homemade caraway sauerkraut.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great tasting raw sauerkraut is \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/\">not hard to find in grocery stores in the Bay Area\u003c/a>, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have those?) But nothing can really compare to the simple pleasures of making your own sauerkraut at home. It’s almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative and experiment.\u003c/p>\n\u003cp>I typically make sauerkraut in smaller batches so that I can have several flavors going at once. I start with a small, 2-pound green cabbage and some kosher salt — that’s all you really need for the ‘kraut, but you can get fancy if you choose.\u003c/p>\n\u003cfigure id=\"attachment_98638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg\" alt=\"All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional.\" width=\"1920\" height=\"1356\" class=\"size-full wp-image-98638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1440x1017.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1400x989.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, core and shred the cabbage. I like to cut the cabbage into relatively thick strips for a more substantial ‘kraut, but you can get crazy with your knife skills and finely shred it into extra-thin ribbons if you’d like. Transfer the cabbage to the largest bowl you can find and add a serious sprinkling of salt (for 2 pounds of cabbage, I use 1 tablespoon and 1 teaspoon of kosher).\u003c/p>\n\u003cp>Now get your hands in there and knead the cabbage. Yes, knead. Think of it like giving a kale salad a massage, but much more forcefully. The idea is that you want to wilt the cabbage until it begins to give off water. This liquid will mix with the salt to form a potent brine. The brine is the ideal environment for lactobacillus bacteria — the culture responsible for giving sauerkraut its signature tang. It will take several minutes of serious kneading to break down the cabbage. Don’t be shy and think of it as a hand and forearm workout.\u003c/p>\n\u003cfigure id=\"attachment_98637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brine.jpg\" alt=\"Knead the cabbage until it begins to exude water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Knead the cabbage until it begins to exude water. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the cabbage is wilted and watery, stir in any additional flavors you want. Here I’ve made two ‘krauts, one with just a touch of caraway seeds and another with shredded beets and a serrano chile for a pop of color and spice. You could also skip the flavorings completely and keep the sauerkraut plain or go crazy with other additions — it’s totally up to you.\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>Next, pack the cabbage into as small of a jar as you can fit it in. If you’re not adding anything substantial to the ‘kraut, it should fit in a pint-sized canning jar. If you’re making the beet variation, you’ll likely need a larger vessel, like a 1-quart jar. Whatever you use, pack the cabbage tightly. It should continue to exude its water, and you’ll want to see a thin layer of brine on top of the cabbage once it is in the jar. This brine will act as a protective layer and keep the top of the sauerkraut from molding while it sits at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_98643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg\" alt=\"Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> If you do start to see discoloration or mold on the top of the cabbage, you can just scrape it off and move on. If you see the same mold or discoloration creeping down towards the bottom of the jar, you may need to discard the sauerkraut and start over.\u003c/p>\n\u003cp>Once the ‘kraut is packed and ready, cover the jar loosely. You’ve got options here. You can use the canning jar lid by flipping it upside down so that the gasket is facing up. Gently screw on the band to allow for gases to escape. You can also cover the jar with a triple layer of cheesecloth or a kitchen towel, but be ready for fruit flies if you’re fermenting in the summer. I also have these nifty \u003ca href=\"http://www.amazon.com/reCAP-Mason-Jars-Pour-Cap/dp/B00AYPU4UM\" target=\"_blank\">air-lock lids\u003c/a> I purchased just for making ferments, and those are the best option if you’ve got ‘em.\u003c/p>\n\u003cfigure id=\"attachment_98642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg\" alt=\"You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up.\" width=\"1920\" height=\"2716\" class=\"size-full wp-image-98642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-400x566.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-800x1132.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1440x2037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1400x1980.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1180x1669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-960x1358.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/air-lock-on-jar.jpg\" alt=\"Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em.\" width=\"1920\" height=\"2630\" class=\"size-full wp-image-98636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-400x548.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-800x1096.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1440x1973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1400x1918.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1180x1616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-960x1315.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the jar in a cool, dark place to ferment. The length of time is up to you (and the weather). It was warm the day I started these ‘krauts, but cooled off for the following few days. I liked the flavor after four days at room temperature. If I had started fermenting in the winter, they may have taken over a week. The best judge for when the sauerkraut is finished is your own taste buds. The ‘kraut will look duller in color and will have visible bubbles inside the jar once it has begun to ferment. You can let it sit longer if you like a yeastier, funkier flavor or pull it if you prefer a subtly tangy result. Transfer it to the refrigerator when you like the taste. Keep in mind, though, that the sauerkraut will continue to ferment and develop in the fridge, albeit at a much slower pace.\u003c/p>\n\u003cfigure id=\"attachment_98640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg\" alt=\"The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the ‘kraut is ready for eating. Toss it on a hot dog, layer it into a reuben sandwich, or eat it straight-up, right out of the jar.\u003c/p>\n\u003cfigure id=\"attachment_98641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg\" alt=\"Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear).\" width=\"1920\" height=\"1438\" class=\"size-full wp-image-98641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1400x1049.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-960x719.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Sauerkraut with Caraway\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can modify this recipe by substituting another spice for the caraway. Juniper berries are a popular option. You can also, of course, skip the seasoning all together and make plain sauerkraut with only cabbage and salt.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon caraway seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the caraway seeds.\u003c/li>\n\u003cli>Transfer the cabbage and all of its liquid to a 1-pint canning jar. Pack the cabbage tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Homemade Beet and Chile Sauerkraut\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\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>\u003cstrong>Note:\u003c/strong> Here’s a brightly colored variation on traditional sauerkraut. The chile adds subtle heat to the final ‘kraut, but it can be omitted if you don’t want any spice.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 medium red beet, peeled and grated\u003c/li>\n\u003cli>1 serrano chile, stem trimmed and sliced in half vertically\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the grated beet and chile until well-combined.\u003c/li>\n\u003cli>Transfer the cabbage and beet mixture with all of its liquid to a 1-quart canning jar. Pack the mixture tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_740","bayareabites_987","bayareabites_14639","bayareabites_184","bayareabites_10079"],"featImg":"bayareabites_98640","label":"bayareabites"},"bayareabites_98251":{"type":"posts","id":"bayareabites_98251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98251","score":null,"sort":[1437695990000]},"guestAuthors":[],"slug":"taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","publishDate":1437695990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n","blocks":[],"excerpt":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","status":"publish","parent":0,"modified":1481593053,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1302},"headData":{"title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive | KQED","description":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98251 http://ww2.kqed.org/bayareabites/?p=98251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/","disqusTitle":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","path":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\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>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\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>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_14638","bayareabites_14641","bayareabites_14639","bayareabites_14643","bayareabites_184","bayareabites_9090","bayareabites_10079","bayareabites_14642","bayareabites_14640"],"featImg":"bayareabites_98254","label":"bayareabites"},"bayareabites_98048":{"type":"posts","id":"bayareabites_98048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98048","score":null,"sort":[1436980947000]},"guestAuthors":[],"slug":"hey-yogurt-maker-whered-you-get-those-microbes","title":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","publishDate":1436980947,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","status":"publish","parent":0,"modified":1436980947,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1136},"headData":{"title":"Hey Yogurt-Maker, Where'd You Get Those Microbes? | KQED","description":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98048 http://ww2.kqed.org/bayareabites/?p=98048","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/15/hey-yogurt-maker-whered-you-get-those-microbes/","disqusTitle":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"391927036","nprApiLink":"http://api.npr.org/query?id=391927036&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/15/391927036/hey-yogurt-maker-whered-you-get-those-microbes?ft=nprml&f=391927036","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Jul 2015 08:25:00 -0400","nprStoryDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprLastModifiedDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","nprAudioM3u":"http://api.npr.org/m3u/1423101509-a9c24c.m3u?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","path":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \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>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","authors":["byline_bayareabites_98048"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_11176","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_98049","label":"bayareabites"},"bayareabites_98010":{"type":"posts","id":"bayareabites_98010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98010","score":null,"sort":[1436891762000]},"guestAuthors":[],"slug":"prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out","title":"Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?","publishDate":1436891762,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>[ad floatright]\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":"In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.","status":"publish","parent":0,"modified":1436891762,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1058},"headData":{"title":"Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out? | KQED","description":"In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98010 http://ww2.kqed.org/bayareabites/?p=98010","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/14/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out/","disqusTitle":"Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"422623067","nprApiLink":"http://api.npr.org/query?id=422623067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out?ft=nprml&f=422623067","nprRetrievedStory":"1","nprPubDate":"Tue, 14 Jul 2015 11:25:00 -0400","nprStoryDate":"Tue, 14 Jul 2015 03:42:00 -0400","nprLastModifiedDate":"Tue, 14 Jul 2015 05:22:56 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067","nprAudioM3u":"http://api.npr.org/m3u/1422800679-054c67.m3u?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067","path":"/bayareabites/98010/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\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 Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \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 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/98010/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out","authors":["byline_bayareabites_98010"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_12708","bayareabites_11654","bayareabites_14633","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_98011","label":"bayareabites"},"bayareabites_96915":{"type":"posts","id":"bayareabites_96915","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96915","score":null,"sort":[1434150827000]},"guestAuthors":[],"slug":"mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost","title":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost","publishDate":1434150827,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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":"Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.","status":"publish","parent":0,"modified":1434151370,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":889},"headData":{"title":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost | KQED","description":"Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96915 http://ww2.kqed.org/bayareabites/?p=96915","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/12/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost/","disqusTitle":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413692617","nprApiLink":"http://api.npr.org/query?id=413692617&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/12/413692617/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost?ft=nprml&f=413692617","nprRetrievedStory":"1","nprPubDate":"Fri, 12 Jun 2015 18:33:00 -0400","nprStoryDate":"Fri, 12 Jun 2015 16:44:00 -0400","nprLastModifiedDate":"Fri, 12 Jun 2015 17:27:42 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3?orgId=1&topicId=1053&d=258&p=2&story=413692617&t=progseg&e=413811411&seg=13&ft=nprml&f=413692617","nprAudioM3u":"http://api.npr.org/m3u/1413995723-6ca2b1.m3u?orgId=1&topicId=1053&d=258&p=2&story=413692617&t=progseg&e=413811411&seg=13&ft=nprml&f=413692617","path":"/bayareabites/96915/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3?orgId=1&topicId=1053&d=258&p=2&story=413692617&t=progseg&e=413811411&seg=13&ft=nprml&f=413692617","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\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>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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/96915/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost","authors":["byline_bayareabites_96915"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14563","bayareabites_14564","bayareabites_12209","bayareabites_11952","bayareabites_14565","bayareabites_11176","bayareabites_10773","bayareabites_184","bayareabites_14562"],"featImg":"bayareabites_96916","label":"bayareabites"},"bayareabites_87946":{"type":"posts","id":"bayareabites_87946","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87946","score":null,"sort":[1411454772000]},"guestAuthors":[],"slug":"giving-chickens-bacteria-to-keep-them-antibiotic-free","title":"Giving Chickens Bacteria ... To Keep Them Antibiotic-Free","publishDate":1411454772,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\" alt='Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR' width=\"1000\" height=\"562\" class=\"size-full wp-image-87947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/22/350590488/giving-chickens-bacteria-to-keep-them-antibiotic-free\" target=\"_blank\">The Salt at NPR Food\u003c/a> (6/22/14)\u003c/p>\n\u003cp>You know those foods and pills that promise to supply your body with \"good bacteria?\"\u003c/p>\n\u003cp>They \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">may or may not\u003c/a> make \u003cem>you\u003c/em> healthier, but some of these \"probiotics\" do, in fact, appear to be effective in chickens. Poultry companies are turning to probiotics as an alternative to antibiotics, which have become increasingly controversial.\u003c/p>\n\u003cp>\"As we took antibiotics out of the feed, we put some other things in, such as probiotics,\" says Bruce Stewart-Brown, an executive at Perdue Farms. \"We've increased the amount of probiotics by five times over the past five years. It's a significant part of our program.\"\u003c/p>\n\u003cp>Poultry companies have fed antibiotics to their chickens to fight off disease, and also to make them grow faster. Public health advocates have been pushing for an end to this practice, saying that it can lead to the emergence of more antibiotic-resistant bacteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perdue Farms has not gone completely antibiotic-free, but it has reduced or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">eliminated\u003c/a> some uses of antibiotics in its operations, and it is expanding production of chickens that are raised completely without antibiotics. According to Stewart-Brown, that has forced the company to search for new ways to keep chickens healthy, which is where probiotics come in. The idea is, all these \"good bacteria\" can crowd out the harmful microbes that make a chicken sick.\u003c/p>\n\u003cp>Stewart-Brown says that he was initially skeptical about probiotics. \"Eight years ago, I would have said that they're not working in poultry. They're not very useful. Today, I'm saying that they are useful. Expensive, but useful.\" Chickens that got probiotics stayed healthier and grew faster than birds that didn't.\u003c/p>\n\u003cp>He declined to say exactly what products the company is using, but some poultry \u003ca href=\"http://www.thepoultrysite.com/focus/biomin/2270/biomin-poultrystar-defined-probiotic-product-proves-efficacy\">probiotics\u003c/a> include live \u003cem>Enterococcus, Lactobacillus \u003c/em>and\u003cem> Bifidobacterium\u003c/em> microorganisms.\u003c/p>\n\u003cfigure id=\"attachment_87948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\" alt=\"These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Perdue Farms has eliminated the use of animal byproducts, such as fat, in chicken feed, after finding that chickens appeared to stay healthier on a vegetarian diet. (Chickens, of course, aren't \"naturally\" vegetarian; given the choice, they'll happily forage for insect larvae.) \u003cstrong> \u003c/strong>It now vaccinates its chickens against a wider array of diseases. It experimented with herbal remedies that were used by Coleman Natural, an organic poultry company that Perdue bought in 2011.\u003c/p>\n\u003cp>According to Stewart-Brown, all of this has increased the company's costs.\u003c/p>\n\u003cp>\"Our birds grow a little bit slower, significantly slower than the rest of the industry, in general,\" he says.\u003c/p>\n\u003cp>But as long as consumers are willing to pay better prices for meat from chickens raised without antibiotics, the extra cost is worth it. \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":"What does it take to get chickens off antibiotics? According to Perdue Farms, an added dose of the \"good bacteria\" known as probiotics can help crowd out the harmful microbes that make a chicken sick.","status":"publish","parent":0,"modified":1411454772,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":492},"headData":{"title":"Giving Chickens Bacteria ... To Keep Them Antibiotic-Free | KQED","description":"What does it take to get chickens off antibiotics? According to Perdue Farms, an added dose of the "good bacteria" known as probiotics can help crowd out the harmful microbes that make a chicken sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87946 http://blogs.kqed.org/bayareabites/?p=87946","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/22/giving-chickens-bacteria-to-keep-them-antibiotic-free/","disqusTitle":"Giving Chickens Bacteria ... To Keep Them Antibiotic-Free","nprByline":"Dan Charles","nprStoryId":"350590488","nprApiLink":"http://api.npr.org/query?id=350590488&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/22/350590488/giving-chickens-bacteria-to-keep-them-antibiotic-free?ft=3&f=350590488","nprRetrievedStory":"1","nprPubDate":"Mon, 22 Sep 2014 17:56:00 -0400","nprStoryDate":"Mon, 22 Sep 2014 17:11:00 -0400","nprLastModifiedDate":"Mon, 22 Sep 2014 17:56:44 -0400","path":"/bayareabites/87946/giving-chickens-bacteria-to-keep-them-antibiotic-free","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks3_wide-5b4c626f8afe2c8cf66136e592068973037f0f0b-e1411454197512.jpg\" alt='Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR' width=\"1000\" height=\"562\" class=\"size-full wp-image-87947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Within a day after chicks hatch, they are sorted by sex and shipped to farms. Some will be treated with antibiotics; others will not. Photo\" Dan Charles /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/22/350590488/giving-chickens-bacteria-to-keep-them-antibiotic-free\" target=\"_blank\">The Salt at NPR Food\u003c/a> (6/22/14)\u003c/p>\n\u003cp>You know those foods and pills that promise to supply your body with \"good bacteria?\"\u003c/p>\n\u003cp>They \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">may or may not\u003c/a> make \u003cem>you\u003c/em> healthier, but some of these \"probiotics\" do, in fact, appear to be effective in chickens. Poultry companies are turning to probiotics as an alternative to antibiotics, which have become increasingly controversial.\u003c/p>\n\u003cp>\"As we took antibiotics out of the feed, we put some other things in, such as probiotics,\" says Bruce Stewart-Brown, an executive at Perdue Farms. \"We've increased the amount of probiotics by five times over the past five years. It's a significant part of our program.\"\u003c/p>\n\u003cp>Poultry companies have fed antibiotics to their chickens to fight off disease, and also to make them grow faster. Public health advocates have been pushing for an end to this practice, saying that it can lead to the emergence of more antibiotic-resistant bacteria.\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>Perdue Farms has not gone completely antibiotic-free, but it has reduced or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">eliminated\u003c/a> some uses of antibiotics in its operations, and it is expanding production of chickens that are raised completely without antibiotics. According to Stewart-Brown, that has forced the company to search for new ways to keep chickens healthy, which is where probiotics come in. The idea is, all these \"good bacteria\" can crowd out the harmful microbes that make a chicken sick.\u003c/p>\n\u003cp>Stewart-Brown says that he was initially skeptical about probiotics. \"Eight years ago, I would have said that they're not working in poultry. They're not very useful. Today, I'm saying that they are useful. Expensive, but useful.\" Chickens that got probiotics stayed healthier and grew faster than birds that didn't.\u003c/p>\n\u003cp>He declined to say exactly what products the company is using, but some poultry \u003ca href=\"http://www.thepoultrysite.com/focus/biomin/2270/biomin-poultrystar-defined-probiotic-product-proves-efficacy\">probiotics\u003c/a> include live \u003cem>Enterococcus, Lactobacillus \u003c/em>and\u003cem> Bifidobacterium\u003c/em> microorganisms.\u003c/p>\n\u003cfigure id=\"attachment_87948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chicks_wide-8cce0b270d493326ac901c52cfc64cb749287c97-e1411454632397.jpg\" alt=\"These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These chicks, at a Perdue hatchery in Salisbury, Md., have received no antibiotics. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Perdue Farms has eliminated the use of animal byproducts, such as fat, in chicken feed, after finding that chickens appeared to stay healthier on a vegetarian diet. (Chickens, of course, aren't \"naturally\" vegetarian; given the choice, they'll happily forage for insect larvae.) \u003cstrong> \u003c/strong>It now vaccinates its chickens against a wider array of diseases. It experimented with herbal remedies that were used by Coleman Natural, an organic poultry company that Perdue bought in 2011.\u003c/p>\n\u003cp>According to Stewart-Brown, all of this has increased the company's costs.\u003c/p>\n\u003cp>\"Our birds grow a little bit slower, significantly slower than the rest of the industry, in general,\" he says.\u003c/p>\n\u003cp>But as long as consumers are willing to pay better prices for meat from chickens raised without antibiotics, the extra cost is worth it. \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/87946/giving-chickens-bacteria-to-keep-them-antibiotic-free","authors":["byline_bayareabites_87946"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11521","bayareabites_621","bayareabites_11270","bayareabites_13829","bayareabites_184"],"featImg":"bayareabites_87947","label":"bayareabites"},"bayareabites_77737":{"type":"posts","id":"bayareabites_77737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77737","score":null,"sort":[1391639639000]},"guestAuthors":[],"slug":"ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too","title":"Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too","publishDate":1391639639,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c-1024x575.jpg\" alt=\"A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">The Salt at NPR\u003c/a> (2/5/14)\u003c/p>\n\u003cp>Ladies, if that Super Bowl Sunday \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss/\">pitch\u003c/a> from '90s heartthrob John Stamos didn't leave you craving more yogurt, here's some science that might do the trick: There's tantalizing new research suggesting that some friendly bacteria commonly found in yogurts may help women shed more weight while on a diet and keep it off.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24299712\">findings\u003c/a>, published recently in the \u003cem>British Journal of Nutrition\u003c/em>, also hint at how probiotics — live cultures of supposedly beneficial microbes — in our food might be interacting with the tiny microbes that live in our guts, which may play a role in the obesity epidemic.\u003c/p>\n\u003cp>In the study, researchers from Universite Laval in Quebec, Canada, and yogurt giant Nestle recruited 125 obese but otherwise healthy men and women for a 24-week-long study. For the first 12 weeks, all of the subjects were put on a supervised, calorie-restricted weight-loss diet. The second 12 weeks was a weight-maintenance period: Participants got a personalized diet plan but no more calorie restrictions.\u003c/p>\n\u003cp>During the entire 24-week period, half the study subjects got two pills a day containing a probiotic known as \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_rhamnosus\">\u003cem>Lactobacillus rhamnosus\u003c/em>\u003c/a>. Each pill contained roughly the same amount of this bacteria as you would get in a single serving of yogurt. The other half received placebo pills.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of the first 12 weeks, the women taking the probiotics lost an average of 9.7 pounds, versus the 5.7-pound average weight loss for women taking the placebo.\u003c/p>\n\u003cp>But here's the kicker: During the second 12 weeks, the placebo group of women maintained their weight loss, but the women who were taking probiotics kept right on losing weight, for a total average weight loss of 11.5 pounds.\u003c/p>\n\u003cp>In other words, the women in the probiotics group lost nearly twice as much weight overall on average. They also lost more fat mass. What's more, women in the probiotic group also saw a 25 percent drop in their blood levels of leptin, a hormone that seems to be a key player in regulating appetite and metabolism.\u003c/p>\n\u003cp>While the researchers only looked at one type of probiotics, they say other probiotics found in dairy products may well have a similar effect.\u003c/p>\n\u003cp>So what about the fellows, you ask? The menfolk who took the probiotics didn't seem to lose any more weight than those who took the placebo.\u003c/p>\n\u003cp>\"We don't know why the probiotics didn't have any effect on men. It may be a question of dosage, or the study period may have been too short,\" \u003ca href=\"http://www.obesitynetwork.ca/members/view.aspx?id=333&title=Angelo+Tremblay&menu&app&cat1\">Angelo Tremblay\u003c/a>, an obesity researcher at Laval who led the research, said in a statement.\u003c/p>\n\u003cp>One interesting difference among the genders occurred in the gut. The men taking probiotics didn't experience any significant changes in the makeup of the microbes living in their stomachs.\u003c/p>\n\u003cp>But it was a different story altogether in women: The probiotic treatment, the researchers note, appeared to \"substantially and significantly\" reduce the amount of bacteria in the Lachnospiraceae family in the ladies' bellies. Those beasties belong to a group of bacteria that have previously been linked with obesity — although, as the researchers note, scientists are still trying to pin down exactly what role they may play.\u003c/p>\n\u003cp>That hint that the probiotics might somehow be affecting the women's gut microbiome is intriguing. That's because in recent years, studies have shown that \u003ca href=\"http://www.npr.org/blogs/health/2013/08/28/216081342/diverse-gut-microbes-a-trim-waistline-and-health-go-together\">lean people have more species\u003c/a> and more numbers of critters living in their gut than obese people do. And in one \u003ca href=\"http://www.npr.org/2013/09/06/219669536/do-your-gut-bacteria-influence-your-metabolism\">highly publicized study\u003c/a> from last year, researchers were able to make mice lean or obese by altering their gut bacteria.\u003c/p>\n\u003cp>\"The link between the gut microbiota ... and weight maintenance is very compelling,\" \u003ca href=\"http://publish.ucc.ie/researchprofiles/D010/chill\">Colin Hill\u003c/a>, a microbiologist at University College Cork in Ireland, tells The Salt in an email.\u003c/p>\n\u003cp>But here's the thing: The bacteria that live in our gut are\u003cem> completely\u003c/em> different from the ones we consume in yogurt or probiotic supplements. In fact, Lactobacillus and other bacteria in yogurt don't even stick around for long in our bodies after we eat them. And while evidence is growing that eating probiotics may have an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">overall good effect\u003c/a> on health, researchers are still trying to puzzle out which strains might be helpful, why and how.\u003c/p>\n\u003cp>So what everybody in the probiotics world wants to know is: Can the party-hopping bugs in your Yoplait really influence the long-term inhabitants in your belly?\u003c/p>\n\u003cp>The new study has \"thrown up several interesting leads,\" says Hill, but it really doesn't answer those big questions.\u003c/p>\n\u003cp>One thing that's clear, though: No matter how those friendly bugs in our food may be working, you still have to eat the right stuff to get the weight loss effect. In other words: Keep the kale salads coming; hold the burger and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Women who took a probiotic commonly found in yogurts daily while on a diet regime lost significantly more weight and fat than their counterparts who received a placebo. The findings offer interesting hints about how probiotics might be interacting with the tiny microbes that live in our guts.","status":"publish","parent":0,"modified":1391639765,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":858},"headData":{"title":"Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too | KQED","description":"Women who took a probiotic commonly found in yogurts daily while on a diet regime lost significantly more weight and fat than their counterparts who received a placebo. The findings offer interesting hints about how probiotics might be interacting with the tiny microbes that live in our guts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77737 http://blogs.kqed.org/bayareabites/?p=77737","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/05/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too/","disqusTitle":"Ladies: Good Bacteria In Yogurt May Be Good For Waistlines, Too","nprByline":"Maria Godoy","nprStoryId":"271153568","nprApiLink":"http://api.npr.org/query?id=271153568&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too?ft=3&f=271153568","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Feb 2014 14:47:00 -0500","nprStoryDate":"Wed, 05 Feb 2014 13:52:00 -0500","nprLastModifiedDate":"Wed, 05 Feb 2014 14:47:45 -0500","path":"/bayareabites/77737/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000013423289large_wide-2cede0fc6b09660bb9455ff4f5037fca1e586d3c-1024x575.jpg\" alt=\"A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A probiotic commonly found in yogurt seems to help women lose more weight and fat, a recent study finds. But you still have to eat healthy to see an effect. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">The Salt at NPR\u003c/a> (2/5/14)\u003c/p>\n\u003cp>Ladies, if that Super Bowl Sunday \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss/\">pitch\u003c/a> from '90s heartthrob John Stamos didn't leave you craving more yogurt, here's some science that might do the trick: There's tantalizing new research suggesting that some friendly bacteria commonly found in yogurts may help women shed more weight while on a diet and keep it off.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24299712\">findings\u003c/a>, published recently in the \u003cem>British Journal of Nutrition\u003c/em>, also hint at how probiotics — live cultures of supposedly beneficial microbes — in our food might be interacting with the tiny microbes that live in our guts, which may play a role in the obesity epidemic.\u003c/p>\n\u003cp>In the study, researchers from Universite Laval in Quebec, Canada, and yogurt giant Nestle recruited 125 obese but otherwise healthy men and women for a 24-week-long study. For the first 12 weeks, all of the subjects were put on a supervised, calorie-restricted weight-loss diet. The second 12 weeks was a weight-maintenance period: Participants got a personalized diet plan but no more calorie restrictions.\u003c/p>\n\u003cp>During the entire 24-week period, half the study subjects got two pills a day containing a probiotic known as \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_rhamnosus\">\u003cem>Lactobacillus rhamnosus\u003c/em>\u003c/a>. Each pill contained roughly the same amount of this bacteria as you would get in a single serving of yogurt. The other half received placebo pills.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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>At the end of the first 12 weeks, the women taking the probiotics lost an average of 9.7 pounds, versus the 5.7-pound average weight loss for women taking the placebo.\u003c/p>\n\u003cp>But here's the kicker: During the second 12 weeks, the placebo group of women maintained their weight loss, but the women who were taking probiotics kept right on losing weight, for a total average weight loss of 11.5 pounds.\u003c/p>\n\u003cp>In other words, the women in the probiotics group lost nearly twice as much weight overall on average. They also lost more fat mass. What's more, women in the probiotic group also saw a 25 percent drop in their blood levels of leptin, a hormone that seems to be a key player in regulating appetite and metabolism.\u003c/p>\n\u003cp>While the researchers only looked at one type of probiotics, they say other probiotics found in dairy products may well have a similar effect.\u003c/p>\n\u003cp>So what about the fellows, you ask? The menfolk who took the probiotics didn't seem to lose any more weight than those who took the placebo.\u003c/p>\n\u003cp>\"We don't know why the probiotics didn't have any effect on men. It may be a question of dosage, or the study period may have been too short,\" \u003ca href=\"http://www.obesitynetwork.ca/members/view.aspx?id=333&title=Angelo+Tremblay&menu&app&cat1\">Angelo Tremblay\u003c/a>, an obesity researcher at Laval who led the research, said in a statement.\u003c/p>\n\u003cp>One interesting difference among the genders occurred in the gut. The men taking probiotics didn't experience any significant changes in the makeup of the microbes living in their stomachs.\u003c/p>\n\u003cp>But it was a different story altogether in women: The probiotic treatment, the researchers note, appeared to \"substantially and significantly\" reduce the amount of bacteria in the Lachnospiraceae family in the ladies' bellies. Those beasties belong to a group of bacteria that have previously been linked with obesity — although, as the researchers note, scientists are still trying to pin down exactly what role they may play.\u003c/p>\n\u003cp>That hint that the probiotics might somehow be affecting the women's gut microbiome is intriguing. That's because in recent years, studies have shown that \u003ca href=\"http://www.npr.org/blogs/health/2013/08/28/216081342/diverse-gut-microbes-a-trim-waistline-and-health-go-together\">lean people have more species\u003c/a> and more numbers of critters living in their gut than obese people do. And in one \u003ca href=\"http://www.npr.org/2013/09/06/219669536/do-your-gut-bacteria-influence-your-metabolism\">highly publicized study\u003c/a> from last year, researchers were able to make mice lean or obese by altering their gut bacteria.\u003c/p>\n\u003cp>\"The link between the gut microbiota ... and weight maintenance is very compelling,\" \u003ca href=\"http://publish.ucc.ie/researchprofiles/D010/chill\">Colin Hill\u003c/a>, a microbiologist at University College Cork in Ireland, tells The Salt in an email.\u003c/p>\n\u003cp>But here's the thing: The bacteria that live in our gut are\u003cem> completely\u003c/em> different from the ones we consume in yogurt or probiotic supplements. In fact, Lactobacillus and other bacteria in yogurt don't even stick around for long in our bodies after we eat them. And while evidence is growing that eating probiotics may have an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">overall good effect\u003c/a> on health, researchers are still trying to puzzle out which strains might be helpful, why and how.\u003c/p>\n\u003cp>So what everybody in the probiotics world wants to know is: Can the party-hopping bugs in your Yoplait really influence the long-term inhabitants in your belly?\u003c/p>\n\u003cp>The new study has \"thrown up several interesting leads,\" says Hill, but it really doesn't answer those big questions.\u003c/p>\n\u003cp>One thing that's clear, though: No matter how those friendly bugs in our food may be working, you still have to eat the right stuff to get the weight loss effect. In other words: Keep the kale salads coming; hold the burger and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77737/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too","authors":["byline_bayareabites_77737"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_663","bayareabites_2613","bayareabites_184","bayareabites_12139","bayareabites_11318","bayareabites_10921","bayareabites_11836","bayareabites_2890"],"featImg":"bayareabites_77743","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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