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Chickens","publishDate":1464902836,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Move over, human hipsters, you're not the only ones growing outrageous facial hair.\u003c/p>\n\u003cp>For years, farmers have noticed that some chickens have tufts of elongated feathers around their face and beak, making it appear like they had grown a beard. The cause of the feather beards was a mystery. Now, thanks to scientists in China, the mystery of the bearded chicken has been solved.\u003c/p>\n\u003cp>The answer appears in a study \u003ca href=\"http://dx.plos.org/10.1371/journal.pgen.1006071\">published\u003c/a> in \u003cem>PLOS genetics\u003c/em> on Thursday. Chinese scientists compared the DNA of bearded chickens to nonbearded chickens. The results led them to investigate a gene, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1891803/\">HOXB8\u003c/a>. Bearded chickens had multiple copies of HOXB8 and surrounding genes. Nonbearded chickens only had one copy of HOXB8.\u003c/p>\n\u003cfigure id=\"attachment_109826\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix.jpg\" alt=\"No beard. Beard. Beard. Next!\" width=\"800\" height=\"287\" class=\"size-full wp-image-109826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-400x144.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-768x276.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No beard. Beard. Beard. Next! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"bearded-chix2\" width=\"800\" height=\"382\" class=\"alignright size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>After they found the gene duplication, the scientists wanted to know about the activity (called \u003ca href=\"http://www.news-medical.net/life-sciences/What-is-Gene-Expression.aspx\">gene expression\u003c/a>) of HOXB8. Genes can be controlled like volume on a radio. The gene can be turned up, blasting loudly, or played at barely a whisper. The scientists took skin samples from around the faces of chickens to determine whether the HOXB8 gene was being \"turned up\" more in bearded chickens than in normal chickens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In chickens of all ages tested, the HOXB8 gene was highly expressed in the facial skin of bearded chickens, but not on at all in the facial skin of nonbearded chickens. In other words, the gene was being played loudly in the bearded chickens, but was silent in the normal chickens.\u003c/p>\n\u003cp>As of now, the scientists don't believe that beards provide the chickens with any evolutionary advantage. Although the researchers can only speculate why these genetic differences came about, they are most likely due to thousands of years of domestication and breeding practices. As you can see for yourself, these bearded birds are certainly something to behold. (Lady chickens, too!) Maybe breeders selected them for that very reason, the authors suggest.\u003c/p>\n\u003cfigure id=\"attachment_109827\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"So sassy!\" width=\"800\" height=\"382\" class=\"size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">So sassy! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the study's authors, Ying Guo, is a geneticist at the China Agricultural University. Guo writes in an email to The Salt, \"We have no knowledge of the exact time when [beards] formed. But we believe that it has hundreds of years of history.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other words, chickens have been growing beards way before it was cool.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hip humans aren't the only ones growing outrageous facial hair. Some chickens do, too. And now, geneticists in China have discovered the cause.","status":"publish","parent":0,"modified":1464903091,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":387},"headData":{"title":"Solved: The Mystery Of The Bearded Chickens | KQED","description":"Hip humans aren't the only ones growing outrageous facial hair. Some chickens do, too. And now, geneticists in China have discovered the cause.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Solved: The Mystery Of The Bearded Chickens","datePublished":"2016-06-02T21:27:16.000Z","dateModified":"2016-06-02T21:31:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109819 http://ww2.kqed.org/bayareabites/?p=109819","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/02/solved-the-mystery-of-the-bearded-chickens/","disqusTitle":"Solved: The Mystery Of The Bearded Chickens","nprByline":"Madeline K. Sofia, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Ying Guo","nprStoryId":"480192692","nprApiLink":"http://api.npr.org/query?id=480192692&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/02/480192692/solved-the-mystery-of-the-bearded-chickens?ft=nprml&f=480192692","nprRetrievedStory":"1","nprPubDate":"Thu, 02 Jun 2016 15:49:00 -0400","nprStoryDate":"Thu, 02 Jun 2016 14:06:00 -0400","nprLastModifiedDate":"Thu, 02 Jun 2016 15:49:12 -0400","path":"/bayareabites/109819/solved-the-mystery-of-the-bearded-chickens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, human hipsters, you're not the only ones growing outrageous facial hair.\u003c/p>\n\u003cp>For years, farmers have noticed that some chickens have tufts of elongated feathers around their face and beak, making it appear like they had grown a beard. The cause of the feather beards was a mystery. Now, thanks to scientists in China, the mystery of the bearded chicken has been solved.\u003c/p>\n\u003cp>The answer appears in a study \u003ca href=\"http://dx.plos.org/10.1371/journal.pgen.1006071\">published\u003c/a> in \u003cem>PLOS genetics\u003c/em> on Thursday. Chinese scientists compared the DNA of bearded chickens to nonbearded chickens. The results led them to investigate a gene, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1891803/\">HOXB8\u003c/a>. Bearded chickens had multiple copies of HOXB8 and surrounding genes. Nonbearded chickens only had one copy of HOXB8.\u003c/p>\n\u003cfigure id=\"attachment_109826\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix.jpg\" alt=\"No beard. Beard. Beard. Next!\" width=\"800\" height=\"287\" class=\"size-full wp-image-109826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-400x144.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-768x276.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No beard. Beard. Beard. Next! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"bearded-chix2\" width=\"800\" height=\"382\" class=\"alignright size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>After they found the gene duplication, the scientists wanted to know about the activity (called \u003ca href=\"http://www.news-medical.net/life-sciences/What-is-Gene-Expression.aspx\">gene expression\u003c/a>) of HOXB8. Genes can be controlled like volume on a radio. The gene can be turned up, blasting loudly, or played at barely a whisper. The scientists took skin samples from around the faces of chickens to determine whether the HOXB8 gene was being \"turned up\" more in bearded chickens than in normal chickens.\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>In chickens of all ages tested, the HOXB8 gene was highly expressed in the facial skin of bearded chickens, but not on at all in the facial skin of nonbearded chickens. In other words, the gene was being played loudly in the bearded chickens, but was silent in the normal chickens.\u003c/p>\n\u003cp>As of now, the scientists don't believe that beards provide the chickens with any evolutionary advantage. Although the researchers can only speculate why these genetic differences came about, they are most likely due to thousands of years of domestication and breeding practices. As you can see for yourself, these bearded birds are certainly something to behold. (Lady chickens, too!) Maybe breeders selected them for that very reason, the authors suggest.\u003c/p>\n\u003cfigure id=\"attachment_109827\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"So sassy!\" width=\"800\" height=\"382\" class=\"size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">So sassy! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the study's authors, Ying Guo, is a geneticist at the China Agricultural University. Guo writes in an email to The Salt, \"We have no knowledge of the exact time when [beards] formed. But we believe that it has hundreds of years of history.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other words, chickens have been growing beards way before it was cool.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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/109819/solved-the-mystery-of-the-bearded-chickens","authors":["byline_bayareabites_109819"],"categories":["bayareabites_358"],"tags":["bayareabites_15489","bayareabites_621","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_109820","label":"bayareabites"},"bayareabites_107847":{"type":"posts","id":"bayareabites_107847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107847","score":null,"sort":[1458588040000]},"guestAuthors":[],"slug":"an-upside-to-climate-change-better-french-wine","title":"An Upside To Climate Change? Better French Wine","publishDate":1458588040,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\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":"Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.","status":"publish","parent":0,"modified":1458588040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":758},"headData":{"title":"An Upside To Climate Change? Better French Wine | KQED","description":"Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Upside To Climate Change? Better French Wine","datePublished":"2016-03-21T19:20:40.000Z","dateModified":"2016-03-21T19:20:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107847 http://ww2.kqed.org/bayareabites/?p=107847","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/21/an-upside-to-climate-change-better-french-wine/","disqusTitle":"An Upside To Climate Change? Better French Wine","nprImageCredit":"Jeff Pachoud","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AFP/Getty Images","nprStoryId":"470872883","nprApiLink":"http://api.npr.org/query?id=470872883&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/21/470872883/an-upside-to-climate-change-better-french-wine?ft=nprml&f=470872883","nprRetrievedStory":"1","nprPubDate":"Mon, 21 Mar 2016 14:14:00 -0400","nprStoryDate":"Mon, 21 Mar 2016 13:06:00 -0400","nprLastModifiedDate":"Mon, 21 Mar 2016 14:14:19 -0400","path":"/bayareabites/107847/an-upside-to-climate-change-better-french-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\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>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\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/107847/an-upside-to-climate-change-better-french-wine","authors":["byline_bayareabites_107847"],"categories":["bayareabites_358","bayareabites_60","bayareabites_119"],"tags":["bayareabites_14958","bayareabites_836","bayareabites_11813","bayareabites_11772","bayareabites_12139","bayareabites_14748"],"featImg":"bayareabites_107848","label":"bayareabites"},"bayareabites_106924":{"type":"posts","id":"bayareabites_106924","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106924","score":null,"sort":[1455651302000]},"guestAuthors":[],"slug":"study-program-to-protect-fish-is-saving-fishermens-lives-too","title":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","publishDate":1455651302,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\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":"Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.","status":"publish","parent":0,"modified":1455651382,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1015},"headData":{"title":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too | KQED","description":"Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","datePublished":"2016-02-16T19:35:02.000Z","dateModified":"2016-02-16T19:36:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106924 http://ww2.kqed.org/bayareabites/?p=106924","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/study-program-to-protect-fish-is-saving-fishermens-lives-too/","disqusTitle":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","nprByline":"Clare Leschin-Hoar","nprImageAgency":"Courtesy of Ethan Righter","nprStoryId":"466612148","nprApiLink":"http://api.npr.org/query?id=466612148&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/16/466612148/study-program-to-protect-fish-is-saving-fishermens-lives-too?ft=nprml&f=466612148","nprRetrievedStory":"1","nprPubDate":"Tue, 16 Feb 2016 11:00:00 -0500","nprStoryDate":"Tue, 16 Feb 2016 07:00:00 -0500","nprLastModifiedDate":"Tue, 16 Feb 2016 11:00:00 -0500","path":"/bayareabites/106924/study-program-to-protect-fish-is-saving-fishermens-lives-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\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/106924/study-program-to-protect-fish-is-saving-fishermens-lives-too","authors":["byline_bayareabites_106924"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_15291","bayareabites_15292","bayareabites_376","bayareabites_15070","bayareabites_10659","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_106925","label":"bayareabites"},"bayareabites_105695":{"type":"posts","id":"bayareabites_105695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105695","score":null,"sort":[1451669411000]},"guestAuthors":[],"slug":"netflix-and-chew-how-binge-watching-affects-our-eating-habits","title":"Netflix And Chew: How Binge Watching Affects Our Eating Habits","publishDate":1451669411,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \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":"Lots of research suggests munching while watching TV promotes mindless eating. Overall viewing time is a key factor. But the genre of what you are watching may also influence how much you consume.","status":"publish","parent":0,"modified":1451669411,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":829},"headData":{"title":"Netflix And Chew: How Binge Watching Affects Our Eating Habits | KQED","description":"Lots of research suggests munching while watching TV promotes mindless eating. Overall viewing time is a key factor. But the genre of what you are watching may also influence how much you consume.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Netflix And Chew: How Binge Watching Affects Our Eating Habits","datePublished":"2016-01-01T17:30:11.000Z","dateModified":"2016-01-01T17:30:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105695 http://ww2.kqed.org/bayareabites/?p=105695","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/01/netflix-and-chew-how-binge-watching-affects-our-eating-habits/","disqusTitle":"Netflix And Chew: How Binge Watching Affects Our Eating Habits","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Susmita Baral, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"iStockphoto","nprStoryId":"461594989","nprApiLink":"http://api.npr.org/query?id=461594989&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/12/31/461594989/netflix-and-chew-how-binge-watching-affects-our-eating-habits?ft=nprml&f=461594989","nprRetrievedStory":"1","nprPubDate":"Thu, 31 Dec 2015 18:25:00 -0500","nprStoryDate":"Thu, 31 Dec 2015 16:57:00 -0500","nprLastModifiedDate":"Thu, 31 Dec 2015 18:25:10 -0500","path":"/bayareabites/105695/netflix-and-chew-how-binge-watching-affects-our-eating-habits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\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>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \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/105695/netflix-and-chew-how-binge-watching-affects-our-eating-habits","authors":["byline_bayareabites_105695"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_1593"],"tags":["bayareabites_15181","bayareabites_15184","bayareabites_11927","bayareabites_12473","bayareabites_15183","bayareabites_15182","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_105696","label":"source_bayareabites_105695"},"bayareabites_98724":{"type":"posts","id":"bayareabites_98724","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98724","score":null,"sort":[1438273135000]},"guestAuthors":[],"slug":"to-shed-pounds-going-vegetarian-or-vegan-may-help","title":"To Shed Pounds, Going Vegetarian Or Vegan May Help","publishDate":1438273135,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Most people go vegetarian out of some combination of ethical, environmental or health concerns.\u003c/p>\n\u003cp>But to drop pounds? That could soon become another reason to go meatless. A meta-analysis published in early July shows that people who followed a vegetarian diet overall lost more weight than people on an average American diet.\u003c/p>\n\u003cp>Previous \u003ca href=\"http://ajcn.nutrition.org/content/89/5/1607S.full.pdf+html\">research\u003c/a> has linked vegetarian diets to decreased risk of type 2 diabetes and coronary heart disease. But there have been few big studies showing whether people can lose weight if they cut out the meat.\u003c/p>\n\u003cp>So a group of researchers affiliated with Harvard University's T. H. Chan School of Public Health combed through published clinical trials – nearly all of them small — that looked at the effects of vegetarian diets on weight loss.\u003c/p>\n\u003cp>The team focused on two \u003ca href=\"http://www.nlm.nih.gov/medlineplus/vegetariandiet.html\">major types\u003c/a> of vegetarian diets: the lacto-ovo diet, which allows for milk and eggs, and the vegan diet, which is typically plant-based with no animal products at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers started with 1,513 studies and narrowed them down to 12 that met their criteria. The studies had to be original, randomized controlled trials that looked solely at vegan or lacto-ovo-vegetarian diets. They also had to compare them with non-vegetarian diets and evaluate the resulting changes in body weight.\u003c/p>\n\u003cp>The 12 clinical trials selected involved about 1,100 subjects ranging from 18 to 82 years old, some of them obese or diabetic. The follow-up periods across the 12 trials ranged from eight weeks to two years.\u003c/p>\n\u003cp>\"Vegetarian diets have been suggested as one of many dietary approaches to promote weight loss because of high amounts of plant-based foods, but evidence is limited and inconclusive,\" \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, professor of nutrition and epidemiology at Harvard and an author of the study, tells The Salt. \"We aimed to get a better picture about the effects of vegetarian diets on body weight.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://link.springer.com/article/10.1007%2Fs11606-015-3390-7\">results\u003c/a> of the meta-analysis, published in \u003cem>Journal of General Internal Medicine\u003c/em>, found that those on vegetarian diets lost around 4.4 pounds more than the control group (who had no change in diet), while those on a vegan diet dropped 5.5 pounds more.\u003c/p>\n\u003cp>The Mediterranean-style \u003ca href=\"https://www.nhlbi.nih.gov/health/health-topics/topics/dash\">DASH diet\u003c/a>, which is based on studies by the National Institutes of Health, has come out on top in many recent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">diet rankings\u003c/a>. Another popular plant-based diet is the \u003ca href=\"http://ornishspectrum.com/proven-program/nutrition/\">Ornish diet\u003c/a>. Low in refined carbs and fat, the Ornish diet ranked first for heart health. And as Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">reported\u003c/a>, low-carb diets are increasingly outperforming low-fat diets in clinical trials.\u003c/p>\n\u003cp>According to Hu, none of the studies analyzed in his paper did a head-to-head comparison of vegetarian diets with other diets. \"So we can't conclude that vegetarian diets are superior to either low-fat or low-carb diets in terms of weight loss,\" Hu says. \"What we can conclude is that compared to average American diets, vegetarian diets appear to confer some benefits in the amounts of weight loss, especially within a short time [less than a year].\"\u003c/p>\n\u003cp>A possible reason for weight loss may be the large amount of fruits, vegetables and whole grains consumed by the people on the vegetarian diet, according to the researchers. These foods are all high in fiber – a factor associated with lower body weight, they write.\u003c/p>\n\u003cp>In addition, plant-based foods usually have fewer calories and more nutrients than animal-based foods, \u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, an associate professor of epidemiology at Tulane University, tells The Salt in an email.\u003c/p>\n\u003cp>But as Bazzano, who was not involved with the study, notes, this isn't the last word on how to diet to lose weight. This study only looked at clinical trials, which \"represent more of an idealized setting than most people encounter in their daily lives.\"\u003c/p>\n\u003cp>\"Patients [recruited for clinical trials] receive more support than when they're on their own,\" Bazzano says, \"There are usually recipes, guidelines, multiple meetings with dieticians and follow-up measurements. If you're switching to a vegetarian diet for weight loss you might not get that.\"\u003c/p>\n\u003cp>You also have to stick with the diet of your choice, Hu says. Studies show how a vegetarian diet or DASH diet helps with weight loss in the short term, but, he says, \"whether these diets can help individuals control their weight in the long run will largely depend on individuals' adherence to these diets.\"\u003c/p>\n\u003cp>And, of course, eliminating meat from your diet still doesn't mean the pounds will necessarily shed themselves.\u003c/p>\n\u003cp>\"One can consume a fattening, unhealthy diet whether vegan, vegetarian, or omnivore,\" says Bazzano. A vegetarian or vegan could still be eating too many \"refined grains or added sugar, which both contributes to obesity and poor health outcomes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A meta-analysis found that people on vegetarian diets lost around 4.4 pounds more than the control group who had no change in diet. Those who tried a vegan diet dropped 5.5 pounds more.","status":"publish","parent":0,"modified":1438273135,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":799},"headData":{"title":"To Shed Pounds, Going Vegetarian Or Vegan May Help | KQED","description":"A meta-analysis found that people on vegetarian diets lost around 4.4 pounds more than the control group who had no change in diet. Those who tried a vegan diet dropped 5.5 pounds more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Shed Pounds, Going Vegetarian Or Vegan May Help","datePublished":"2015-07-30T16:18:55.000Z","dateModified":"2015-07-30T16:18:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98724 http://ww2.kqed.org/bayareabites/?p=98724","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/30/to-shed-pounds-going-vegetarian-or-vegan-may-help/","disqusTitle":"To Shed Pounds, Going Vegetarian Or Vegan May Help","nprByline":"Ina Yang, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"426743443","nprApiLink":"http://api.npr.org/query?id=426743443&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help?ft=nprml&f=426743443","nprRetrievedStory":"1","nprPubDate":"Wed, 29 Jul 2015 11:49:00 -0400","nprStoryDate":"Wed, 29 Jul 2015 11:30:00 -0400","nprLastModifiedDate":"Wed, 29 Jul 2015 11:49:32 -0400","path":"/bayareabites/98724/to-shed-pounds-going-vegetarian-or-vegan-may-help","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most people go vegetarian out of some combination of ethical, environmental or health concerns.\u003c/p>\n\u003cp>But to drop pounds? That could soon become another reason to go meatless. A meta-analysis published in early July shows that people who followed a vegetarian diet overall lost more weight than people on an average American diet.\u003c/p>\n\u003cp>Previous \u003ca href=\"http://ajcn.nutrition.org/content/89/5/1607S.full.pdf+html\">research\u003c/a> has linked vegetarian diets to decreased risk of type 2 diabetes and coronary heart disease. But there have been few big studies showing whether people can lose weight if they cut out the meat.\u003c/p>\n\u003cp>So a group of researchers affiliated with Harvard University's T. H. Chan School of Public Health combed through published clinical trials – nearly all of them small — that looked at the effects of vegetarian diets on weight loss.\u003c/p>\n\u003cp>The team focused on two \u003ca href=\"http://www.nlm.nih.gov/medlineplus/vegetariandiet.html\">major types\u003c/a> of vegetarian diets: the lacto-ovo diet, which allows for milk and eggs, and the vegan diet, which is typically plant-based with no animal products at all.\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 researchers started with 1,513 studies and narrowed them down to 12 that met their criteria. The studies had to be original, randomized controlled trials that looked solely at vegan or lacto-ovo-vegetarian diets. They also had to compare them with non-vegetarian diets and evaluate the resulting changes in body weight.\u003c/p>\n\u003cp>The 12 clinical trials selected involved about 1,100 subjects ranging from 18 to 82 years old, some of them obese or diabetic. The follow-up periods across the 12 trials ranged from eight weeks to two years.\u003c/p>\n\u003cp>\"Vegetarian diets have been suggested as one of many dietary approaches to promote weight loss because of high amounts of plant-based foods, but evidence is limited and inconclusive,\" \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, professor of nutrition and epidemiology at Harvard and an author of the study, tells The Salt. \"We aimed to get a better picture about the effects of vegetarian diets on body weight.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://link.springer.com/article/10.1007%2Fs11606-015-3390-7\">results\u003c/a> of the meta-analysis, published in \u003cem>Journal of General Internal Medicine\u003c/em>, found that those on vegetarian diets lost around 4.4 pounds more than the control group (who had no change in diet), while those on a vegan diet dropped 5.5 pounds more.\u003c/p>\n\u003cp>The Mediterranean-style \u003ca href=\"https://www.nhlbi.nih.gov/health/health-topics/topics/dash\">DASH diet\u003c/a>, which is based on studies by the National Institutes of Health, has come out on top in many recent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">diet rankings\u003c/a>. Another popular plant-based diet is the \u003ca href=\"http://ornishspectrum.com/proven-program/nutrition/\">Ornish diet\u003c/a>. Low in refined carbs and fat, the Ornish diet ranked first for heart health. And as Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">reported\u003c/a>, low-carb diets are increasingly outperforming low-fat diets in clinical trials.\u003c/p>\n\u003cp>According to Hu, none of the studies analyzed in his paper did a head-to-head comparison of vegetarian diets with other diets. \"So we can't conclude that vegetarian diets are superior to either low-fat or low-carb diets in terms of weight loss,\" Hu says. \"What we can conclude is that compared to average American diets, vegetarian diets appear to confer some benefits in the amounts of weight loss, especially within a short time [less than a year].\"\u003c/p>\n\u003cp>A possible reason for weight loss may be the large amount of fruits, vegetables and whole grains consumed by the people on the vegetarian diet, according to the researchers. These foods are all high in fiber – a factor associated with lower body weight, they write.\u003c/p>\n\u003cp>In addition, plant-based foods usually have fewer calories and more nutrients than animal-based foods, \u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, an associate professor of epidemiology at Tulane University, tells The Salt in an email.\u003c/p>\n\u003cp>But as Bazzano, who was not involved with the study, notes, this isn't the last word on how to diet to lose weight. This study only looked at clinical trials, which \"represent more of an idealized setting than most people encounter in their daily lives.\"\u003c/p>\n\u003cp>\"Patients [recruited for clinical trials] receive more support than when they're on their own,\" Bazzano says, \"There are usually recipes, guidelines, multiple meetings with dieticians and follow-up measurements. If you're switching to a vegetarian diet for weight loss you might not get that.\"\u003c/p>\n\u003cp>You also have to stick with the diet of your choice, Hu says. Studies show how a vegetarian diet or DASH diet helps with weight loss in the short term, but, he says, \"whether these diets can help individuals control their weight in the long run will largely depend on individuals' adherence to these diets.\"\u003c/p>\n\u003cp>And, of course, eliminating meat from your diet still doesn't mean the pounds will necessarily shed themselves.\u003c/p>\n\u003cp>\"One can consume a fattening, unhealthy diet whether vegan, vegetarian, or omnivore,\" says Bazzano. A vegetarian or vegan could still be eating too many \"refined grains or added sugar, which both contributes to obesity and poor health outcomes.\"\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/98724/to-shed-pounds-going-vegetarian-or-vegan-may-help","authors":["byline_bayareabites_98724"],"categories":["bayareabites_10916","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_663","bayareabites_12139","bayareabites_11318","bayareabites_1871","bayareabites_108","bayareabites_11836"],"featImg":"bayareabites_98726","label":"bayareabites"},"bayareabites_94091":{"type":"posts","id":"bayareabites_94091","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94091","score":null,"sort":[1426705644000]},"guestAuthors":[],"slug":"do-tv-cooking-shows-make-us-fat","title":"Do TV Cooking Shows Make Us Fat?","publishDate":1426705644,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \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":"Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.","status":"publish","parent":0,"modified":1426705741,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":622},"headData":{"title":"Do TV Cooking Shows Make Us Fat? | KQED","description":"Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Do TV Cooking Shows Make Us Fat?","datePublished":"2015-03-18T19:07:24.000Z","dateModified":"2015-03-18T19:09:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94091 http://blogs.kqed.org/bayareabites/?p=94091","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/18/do-tv-cooking-shows-make-us-fat/","disqusTitle":"Do TV Cooking Shows Make Us Fat?","nprByline":"Allison Aubrey","nprStoryId":"393385977","nprApiLink":"http://api.npr.org/query?id=393385977&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat?ft=nprml&f=393385977","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Mar 2015 13:37:00 -0400","nprStoryDate":"Wed, 18 Mar 2015 03:12:00 -0400","nprLastModifiedDate":"Wed, 18 Mar 2015 13:39:58 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3?orgId=1&topicId=1134&e=393385977&d=129&ft=nprml&f=393385977","nprAudioM3u":"http://api.npr.org/m3u/1393748192-f210bd.m3u?orgId=1&topicId=1134&e=393385977&d=129&ft=nprml&f=393385977","path":"/bayareabites/94091/do-tv-cooking-shows-make-us-fat","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\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>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \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/94091/do-tv-cooking-shows-make-us-fat","authors":["byline_bayareabites_94091"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_358","bayareabites_1593"],"tags":["bayareabites_10655","bayareabites_663","bayareabites_11518","bayareabites_2613","bayareabites_12139","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_94092","label":"bayareabites"},"bayareabites_93696":{"type":"posts","id":"bayareabites_93696","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93696","score":null,"sort":[1425582497000]},"guestAuthors":[],"slug":"were-not-taking-enough-lunch-breaks-why-thats-bad-for-business","title":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business","publishDate":1425582497,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93700\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\" alt='Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis ' width=\"600\" height=\"337\" class=\"size-full wp-image-93700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-320x180.jpg 320w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"//embed.wbur.org/player/hereandnow/2015/03/03/no-lunch-hour\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\" target=\"_blank\">Here & Now\u003c/a>, WBUR at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/05/390726886/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/15)\u003c/p>\n\u003cp>Did you take a lunch break yesterday? Are you planning to take one today?\u003c/p>\n\u003cp>Chances are the answer is no. Fewer American workers are taking time for lunch. \u003ca href=\"https://www.right.com/news-and-events/press-releases/2012-press-releases/item23943.aspx\" target=\"_blank\">Research shows\u003c/a> that only 1 in 5 five people step away for the midday meal. Most workers are simply eating at their desks.\u003c/p>\n\u003cp>But studies have also found that the longer you stay at work, the more important it is to get outside of the office, even if it's just for a few minutes, because creativity can take a hit when you don't change environments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that creativity and innovation happen when people change their environment, and especially when they expose themselves to a \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/078559809#.VPh5f3zF-Sp\">nature-like environment\u003c/a>, to a natural environment,\" says \u003ca href=\"http://gsm.ucdavis.edu/faculty/kimberly-d-elsbach\">Kimberly Elsbach\u003c/a>, a professor at the University of California, Davis Graduate School of Management, who studies workplace psychology.\u003c/p>\n\u003cp>\"So staying inside, in the same location, is really detrimental to creative thinking. It's also detrimental to doing that rumination that's needed for ideas to percolate and gestate and allow a person to arrive at an 'aha' moment,\" Elsbach tells Jeremy Hobson, host of \u003cem>Here & Now.\u003c/em>\u003c/p>\n\u003cp>And in a knowledge-based economy, where innovation is what your workers produce, that can also be detrimental to the bottom line.\u003c/p>\n\u003cp>To reap the benefits of a lunch break, \"you don't actually need to go eat,\" Elsbach says, \"you just need to get out. And it doesn't have to be between 12 p.m. and 1 p.m. to have a positive impact. It can be just going outside and \u003ca href=\"http://www.apa.org/pubs/journals/releases/xlm-a0036577.pdf\">taking a walk\u003c/a> around the block. That in itself is really restorative.\"\u003c/p>\n\u003cp>Elsbach's own research has found that \u003ca href=\"http://www.psykol.org/nos/images/0/05/Elsbach_and_Hargadon_2006_creativity.pdf\">\"mindless\" work\u003c/a> — which can include tasks like walking — can enhance creativity, she tells The Salt.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On why the lunch hour is disappearing\u003c/strong>\u003c/p>\n\u003cp>\"The work day runs now from much earlier in the morning to late at night, and it's also not a standard 9 to 5. So ... when you eat or when you take a break to get some sustenance is not going to be the same [as it used to be]. Also, there's just this demand to be forever available, so people are reluctant to leave their desk in case they miss something. And so people are eating at their desk — if they're eating at all — and are just there for longer periods of time.\"\u003c/p>\n\u003cp>\u003cstrong>On lunch breaks and labor laws\u003c/strong>\u003c/p>\n\u003cp>\"People who are in more staff or line jobs that are unionized or regulated by labor rules, [those] are the people who are left taking lunch – because it's mandated. But for white-collar workers and managers it's not, and so they're the group who are least likely to take lunch.\"\u003c/p>\n\u003cp>\u003cstrong>On making sure you take a break by creating a lunch culture at work\u003c/strong>\u003c/p>\n\u003cp>\"It's tough. One of the things I think helps is ... creating a community around it. So you can set up an online forum where you say, OK, these are the different activities we're doing. There's one group that's going to meet and eat sack lunch outside. There's another group that's going to go for a walk around the local environment. There's another group that's going to go to a favorite restaurant. And so you create community around it, and you're not doing it by yourself and being seen as the odd person out. ...\u003c/p>\n\u003cp>\"You need to get the top managers to be part of this community of taking time off in the middle of the day to eat lunch, to go for a walk, to have a coffee break. They need to be included in the community and model that behavior for the rest of the workforce.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story comes to NPR's The Salt via Here & Now, a show produced by NPR and member station WBUR in Boston. You can also listen to the \u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\">audio version\u003c/a> of this story on WBUR's website.\u003c/em> \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":"Research shows that only 1 in 5 five people take a break and leave their desks to eat. Most workers are simply eating at their desks. But creativity can take a big hit without a change of scenery.","status":"publish","parent":0,"modified":1425582767,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["//embed.wbur.org/player/hereandnow/2015/03/03/no-lunch-hour"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":725},"headData":{"title":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business | KQED","description":"Research shows that only 1 in 5 five people take a break and leave their desks to eat. Most workers are simply eating at their desks. But creativity can take a big hit without a change of scenery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business","datePublished":"2015-03-05T19:08:17.000Z","dateModified":"2015-03-05T19:12:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93696 http://blogs.kqed.org/bayareabites/?p=93696","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/05/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business/","disqusTitle":"We're Not Taking Enough Lunch Breaks. Why That's Bad For Business","nprByline":"Here & Now","nprStoryId":"390726886","nprApiLink":"http://api.npr.org/query?id=390726886&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/05/390726886/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business?ft=nprml&f=390726886","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Mar 2015 13:08:00 -0500","nprStoryDate":"Thu, 05 Mar 2015 10:47:00 -0500","nprLastModifiedDate":"Thu, 05 Mar 2015 13:08:58 -0500","path":"/bayareabites/93696/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93700\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/lunchhour.jpg\" alt='Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis ' width=\"600\" height=\"337\" class=\"size-full wp-image-93700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/lunchhour-320x180.jpg 320w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating at your desk day after day? Research suggests \"staying inside, in the same location, is really detrimental to creative thinking,\" says management professor Kimberly Elsbach. Photo: 145/Tom Grill/Ocean/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"//embed.wbur.org/player/hereandnow/2015/03/03/no-lunch-hour\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\" target=\"_blank\">Here & Now\u003c/a>, WBUR at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/05/390726886/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/15)\u003c/p>\n\u003cp>Did you take a lunch break yesterday? Are you planning to take one today?\u003c/p>\n\u003cp>Chances are the answer is no. Fewer American workers are taking time for lunch. \u003ca href=\"https://www.right.com/news-and-events/press-releases/2012-press-releases/item23943.aspx\" target=\"_blank\">Research shows\u003c/a> that only 1 in 5 five people step away for the midday meal. Most workers are simply eating at their desks.\u003c/p>\n\u003cp>But studies have also found that the longer you stay at work, the more important it is to get outside of the office, even if it's just for a few minutes, because creativity can take a hit when you don't change environments.\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>\"We know that creativity and innovation happen when people change their environment, and especially when they expose themselves to a \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/078559809#.VPh5f3zF-Sp\">nature-like environment\u003c/a>, to a natural environment,\" says \u003ca href=\"http://gsm.ucdavis.edu/faculty/kimberly-d-elsbach\">Kimberly Elsbach\u003c/a>, a professor at the University of California, Davis Graduate School of Management, who studies workplace psychology.\u003c/p>\n\u003cp>\"So staying inside, in the same location, is really detrimental to creative thinking. It's also detrimental to doing that rumination that's needed for ideas to percolate and gestate and allow a person to arrive at an 'aha' moment,\" Elsbach tells Jeremy Hobson, host of \u003cem>Here & Now.\u003c/em>\u003c/p>\n\u003cp>And in a knowledge-based economy, where innovation is what your workers produce, that can also be detrimental to the bottom line.\u003c/p>\n\u003cp>To reap the benefits of a lunch break, \"you don't actually need to go eat,\" Elsbach says, \"you just need to get out. And it doesn't have to be between 12 p.m. and 1 p.m. to have a positive impact. It can be just going outside and \u003ca href=\"http://www.apa.org/pubs/journals/releases/xlm-a0036577.pdf\">taking a walk\u003c/a> around the block. That in itself is really restorative.\"\u003c/p>\n\u003cp>Elsbach's own research has found that \u003ca href=\"http://www.psykol.org/nos/images/0/05/Elsbach_and_Hargadon_2006_creativity.pdf\">\"mindless\" work\u003c/a> — which can include tasks like walking — can enhance creativity, she tells The Salt.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On why the lunch hour is disappearing\u003c/strong>\u003c/p>\n\u003cp>\"The work day runs now from much earlier in the morning to late at night, and it's also not a standard 9 to 5. So ... when you eat or when you take a break to get some sustenance is not going to be the same [as it used to be]. Also, there's just this demand to be forever available, so people are reluctant to leave their desk in case they miss something. And so people are eating at their desk — if they're eating at all — and are just there for longer periods of time.\"\u003c/p>\n\u003cp>\u003cstrong>On lunch breaks and labor laws\u003c/strong>\u003c/p>\n\u003cp>\"People who are in more staff or line jobs that are unionized or regulated by labor rules, [those] are the people who are left taking lunch – because it's mandated. But for white-collar workers and managers it's not, and so they're the group who are least likely to take lunch.\"\u003c/p>\n\u003cp>\u003cstrong>On making sure you take a break by creating a lunch culture at work\u003c/strong>\u003c/p>\n\u003cp>\"It's tough. One of the things I think helps is ... creating a community around it. So you can set up an online forum where you say, OK, these are the different activities we're doing. There's one group that's going to meet and eat sack lunch outside. There's another group that's going to go for a walk around the local environment. There's another group that's going to go to a favorite restaurant. And so you create community around it, and you're not doing it by yourself and being seen as the odd person out. ...\u003c/p>\n\u003cp>\"You need to get the top managers to be part of this community of taking time off in the middle of the day to eat lunch, to go for a walk, to have a coffee break. They need to be included in the community and model that behavior for the rest of the workforce.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story comes to NPR's The Salt via Here & Now, a show produced by NPR and member station WBUR in Boston. You can also listen to the \u003ca href=\"http://hereandnow.wbur.org/2015/03/03/no-lunch-hour\">audio version\u003c/a> of this story on WBUR's website.\u003c/em> \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/93696/were-not-taking-enough-lunch-breaks-why-thats-bad-for-business","authors":["byline_bayareabites_93696"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14167","bayareabites_1329","bayareabites_14186","bayareabites_12139","bayareabites_11318","bayareabites_13619","bayareabites_14187"],"featImg":"bayareabites_93700","label":"bayareabites"},"bayareabites_88553":{"type":"posts","id":"bayareabites_88553","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88553","score":null,"sort":[1412979907000]},"guestAuthors":[],"slug":"eating-comfort-foods-may-not-be-so-comforting-after-all","title":"Eating Comfort Foods May Not Be So Comforting After All","publishDate":1412979907,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88554\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\" alt=\"Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88554\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh/archive\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/7/14)\u003c/p>\n\u003cp>For many of us, chicken soup can soothe the soul and mac and cheese can erase a bad day. We eat chocolate when we feel gloomy, or when we've been in the presence of a Dementor. And we eat chocolate ice cream to help us get over a bad breakup.\u003c/p>\n\u003cp>These comfort foods usually aren't so good for our arteries, but we tend to think they have healing properties — that they're the antidote for all our emotional afflictions.\u003c/p>\n\u003cp>But maybe they're not, says \u003ca href=\"http://www.psych.umn.edu/people/facultyprofile.php?UID=mann\" target=\"_blank\">Traci Mann\u003c/a>, a professor of psychology at the University of Minnesota. In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn't consider comfort food.\u003c/p>\n\u003cp>Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That is not what we expected,\" Mann says. \"We kept repeating the study, because we didn't believe it.\"\u003c/p>\n\u003cp>In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/?&fa=main.doiLanding&doi=10.1037/hea0000068\" target=\"_blank\">results\u003c/a> of these experiments appeared in the August issue of \u003cem>Health Psychology\u003c/em>. \"People are taking this very hard,\" Mann says. \"I guess it removes a very handy justification people have for eating comfort food.\"\u003c/p>\n\u003cp>Of course, the study has a few significant limitations. For one, it only looked at a particular kind of negative mood — induced by watching sad films. Other studies have come to different conclusions. For example, \u003ca href=\"http://pss.sagepub.com/content/early/2011/05/02/0956797611407931.abstract\" target=\"_blank\">one in 2011\u003c/a>, published in the journal \u003cem>Psychological Science,\u003c/em> suggested that eating chicken soup may help some feel less lonely.\u003c/p>\n\u003cp>And the researchers didn't look at the real-life contexts in which people eat comfort foods. \"Maybe the comfort from comfort food comes from going to a cafe acquiring it,\" Mann says. The research on the psychological effects of comfort food is fairly scant, she notes, so we don't have any definite answers yet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=dal4\" target=\"_blank\">David Levitsky\u003c/a>, a professor of nutrition at Cornell University, says Mann's research is in line with what he would have expected. \"We tend to look for a magic solution to our problems,\" Levitsky says.\u003c/p>\n\u003cp>The idea that we can feel better by simply consuming certain foods is very appealing, he says, \"but in actuality, feeling better has nothing to do with the food itself, and it's a very weak psychological effect.\"\u003c/p>\n\u003cp>The comfort foods we turn to the most are the ones we ate while growing up, or the ones that remind us of celebrations, Levitsky says. We may associate chicken soup with all those times Mom took care of us when were little, and maybe mashed potatoes remind us of joyful Thanksgivings. It's a connection between food and memory beautifully rendered in this scene from the movie \u003cem>Ratatouille,\u003c/em> when a crusty food critic finds his meal transportive:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uXPlzdTcA-I]\u003c/p>\n\u003cp>We think that eating foods that remind us of home, or of good times, will make us feel better when we're down, Levitsky says. \"But we don't know if it's performing the function that people want it to.\"\u003c/p>\n\u003cp>So does this mean we should step away from the Ben and Jerry's when we're feeling sad? Not necessarily, Levitsky says. \"There's no harm to it,\" he says, unless you're overeating, or consistently eating food to avoid coping with big problems.\u003c/p>\n\u003cp>Mann concurs. \"I am not opposed to comfort food-eating during your occasional glum moment,\" she says.\u003c/p>\n\u003cp>Maybe the food doesn't help anything, she says, but that doesn't mean it isn't delicious. \"So you lose one justification for eating a cookie. Come up with another one.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance science and health writer based in Washington, D.C.\u003c/em> \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":"It's tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.","status":"publish","parent":0,"modified":1412979907,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":717},"headData":{"title":"Eating Comfort Foods May Not Be So Comforting After All | KQED","description":"It's tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Comfort Foods May Not Be So Comforting After All","datePublished":"2014-10-10T22:25:07.000Z","dateModified":"2014-10-10T22:25:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88553 http://blogs.kqed.org/bayareabites/?p=88553","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/10/eating-comfort-foods-may-not-be-so-comforting-after-all/","disqusTitle":"Eating Comfort Foods May Not Be So Comforting After All","nprByline":"Maanvi Singh","nprStoryId":"354142689","nprApiLink":"http://api.npr.org/query?id=354142689&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all?ft=3&f=354142689","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Oct 2014 17:01:00 -0400","nprStoryDate":"Tue, 07 Oct 2014 15:04:00 -0400","nprLastModifiedDate":"Wed, 08 Oct 2014 17:01:58 -0400","path":"/bayareabites/88553/eating-comfort-foods-may-not-be-so-comforting-after-all","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88554\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\" alt=\"Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88554\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh/archive\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/7/14)\u003c/p>\n\u003cp>For many of us, chicken soup can soothe the soul and mac and cheese can erase a bad day. We eat chocolate when we feel gloomy, or when we've been in the presence of a Dementor. And we eat chocolate ice cream to help us get over a bad breakup.\u003c/p>\n\u003cp>These comfort foods usually aren't so good for our arteries, but we tend to think they have healing properties — that they're the antidote for all our emotional afflictions.\u003c/p>\n\u003cp>But maybe they're not, says \u003ca href=\"http://www.psych.umn.edu/people/facultyprofile.php?UID=mann\" target=\"_blank\">Traci Mann\u003c/a>, a professor of psychology at the University of Minnesota. In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn't consider comfort food.\u003c/p>\n\u003cp>Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That is not what we expected,\" Mann says. \"We kept repeating the study, because we didn't believe it.\"\u003c/p>\n\u003cp>In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/?&fa=main.doiLanding&doi=10.1037/hea0000068\" target=\"_blank\">results\u003c/a> of these experiments appeared in the August issue of \u003cem>Health Psychology\u003c/em>. \"People are taking this very hard,\" Mann says. \"I guess it removes a very handy justification people have for eating comfort food.\"\u003c/p>\n\u003cp>Of course, the study has a few significant limitations. For one, it only looked at a particular kind of negative mood — induced by watching sad films. Other studies have come to different conclusions. For example, \u003ca href=\"http://pss.sagepub.com/content/early/2011/05/02/0956797611407931.abstract\" target=\"_blank\">one in 2011\u003c/a>, published in the journal \u003cem>Psychological Science,\u003c/em> suggested that eating chicken soup may help some feel less lonely.\u003c/p>\n\u003cp>And the researchers didn't look at the real-life contexts in which people eat comfort foods. \"Maybe the comfort from comfort food comes from going to a cafe acquiring it,\" Mann says. The research on the psychological effects of comfort food is fairly scant, she notes, so we don't have any definite answers yet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=dal4\" target=\"_blank\">David Levitsky\u003c/a>, a professor of nutrition at Cornell University, says Mann's research is in line with what he would have expected. \"We tend to look for a magic solution to our problems,\" Levitsky says.\u003c/p>\n\u003cp>The idea that we can feel better by simply consuming certain foods is very appealing, he says, \"but in actuality, feeling better has nothing to do with the food itself, and it's a very weak psychological effect.\"\u003c/p>\n\u003cp>The comfort foods we turn to the most are the ones we ate while growing up, or the ones that remind us of celebrations, Levitsky says. We may associate chicken soup with all those times Mom took care of us when were little, and maybe mashed potatoes remind us of joyful Thanksgivings. It's a connection between food and memory beautifully rendered in this scene from the movie \u003cem>Ratatouille,\u003c/em> when a crusty food critic finds his meal transportive:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uXPlzdTcA-I'\n title='//www.youtube.com/embed/uXPlzdTcA-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We think that eating foods that remind us of home, or of good times, will make us feel better when we're down, Levitsky says. \"But we don't know if it's performing the function that people want it to.\"\u003c/p>\n\u003cp>So does this mean we should step away from the Ben and Jerry's when we're feeling sad? Not necessarily, Levitsky says. \"There's no harm to it,\" he says, unless you're overeating, or consistently eating food to avoid coping with big problems.\u003c/p>\n\u003cp>Mann concurs. \"I am not opposed to comfort food-eating during your occasional glum moment,\" she says.\u003c/p>\n\u003cp>Maybe the food doesn't help anything, she says, but that doesn't mean it isn't delicious. \"So you lose one justification for eating a cookie. Come up with another one.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance science and health writer based in Washington, D.C.\u003c/em> \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/88553/eating-comfort-foods-may-not-be-so-comforting-after-all","authors":["byline_bayareabites_88553"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_480","bayareabites_679","bayareabites_11786","bayareabites_12139","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_88554","label":"bayareabites"},"bayareabites_86952":{"type":"posts","id":"bayareabites_86952","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86952","score":null,"sort":[1409595694000]},"guestAuthors":[],"slug":"cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss","title":"Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss","publishDate":1409595694,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86953\" class=\"wp-caption aligncenter\" style=\"max-width: 2418px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\" alt=\"There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\" width=\"2418\" height=\"1810\" class=\"size-full wp-image-86953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/1/14)\u003c/p>\n\u003cp>We've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">reported\u003c/a> a lot this year about how there's a major rethinking of fat happening in the U.S.\u003c/p>\n\u003cp>Turns out, eating foods with fat — everything from avocados and nuts to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">dairy fat\u003c/a> — doesn't make us fat.\u003c/p>\n\u003cp>But eating too many carbohydrates — particularly the heavily refined starches found in bagels, white pasta and crackers — does our collective waistlines no favors.\u003c/p>\n\u003cp>And a new study \u003ca href=\"http://annals.org/article.aspx?doi=10.7326/M14-0180\">published\u003c/a> in the \u003cem>Annals of Internal Medicine\u003c/em> adds to the body of evidence that cutting back on carbs, not fat, can lead to more weight loss.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researchers at Tulane University tracked two groups of dieters for one year. The participants ranged in age from their early 20s to their mid-70s, and included a mix of African-Americans and Caucasians.\u003c/p>\n\u003cp>The low-carb group, which reduced their carb consumption to about 28 percent of their daily calories, lost almost three times as much weight as the low-fat dieters who got about 40 to 45 percent of their calories from carbs.\u003c/p>\n\u003cp>The low-fat group lost about 4 pounds, whereas the low-carb group's average weight loss was almost 12 pounds. Participants in the two groups were eating about the same amount of calories.\u003c/p>\n\u003cblockquote>\u003cp>The study showed that modest reductions in carbohydrate consumption, down to about 28 to 30 percent of diet, could help tip the scales to weight loss.\u003c/p>\n\u003cul>\nThe make-up of the low-carb group's diet was:\n\u003cli>28 percent carbs\u003c/li>\n\u003cli>40 to 43 percent fat (twice as much poly and monounsaturated compared to saturated)\u003c/li>\n\u003cli>about 28 percent protein\u003c/li>\n\u003c/ul>\n\u003cul>\nThe make-up of the low-fat group's diet was:\n\u003cli>28 percent fat\u003c/li>\n\u003cli>40 to 45 percent carbs\u003c/li>\n\u003cli>28 to 32 percent protein\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, one of the study authors and an associate professor of epidemiology at Tulane, says she had anticipated some difference in weight loss between the two groups. But the size of the effect — the nearly 8-pound difference in weight loss — was surprising, she says.\u003c/p>\n\u003cp>So, what kinds of meals were the low-carb dieters eating?\u003c/p>\n\u003cp>\"Typically in the morning they were eating eggs,\" says Bazzano. Other breakfast items included small portions of high-protein, high-fiber bread, with either butter or other kinds of oily spread.\u003c/p>\n\u003cp>As for lunch and dinner, the low-carb dieters ate lots of vegetables, salads and protein, including fish, chicken and some red meat. And they had generous portions of healthy fats such as olive oils, canola and other plant-based oils.\u003c/p>\n\u003cp>Fat accounted for a sizable part of their diet: from 40 percent to 43 percent of their total daily calories, including about 12 percent from saturated fat.\u003c/p>\n\u003cp>Bazzano says with so many people still abiding by low-fat recommendations, a diet so high in fat might not sound like a good weight-loss strategy. \"It's not the general perception,\" she says.\u003c/p>\n\u003cp>But, in fact, there are a spate of studies that have have come to the same conclusion about the benefits of swapping a low-fat, high-carb strategy for a pattern of eating that emphasizes healthy fats and lower carbohydrate consumption.\u003c/p>\n\u003cp>And it's not just waistlines that respond. The low-carb, heathy fats approach has been shown to cut the risk of heart disease.\u003c/p>\n\u003cp>One big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> found that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent, compared to a low-fat diet.\u003c/p>\n\u003cp>And research \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22735432\">published\u003c/a> last year in the \u003cem>Journal of the American Medical Association\u003c/em>, which compared a low-glycemic-index diet — which minimizes refined starches — with a more traditional low-fat diet, also documented advantages.\u003c/p>\n\u003cp>\"We saw improvements in triglycerides, [good] cholesterol, and the possibility of lower chronic inflammation\" among the lower carb group, the \u003cem>JAMA\u003c/em> study author \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig,\u003c/a> of Harvard Medical School and Boston Children's Hospital, told us.\u003c/p>\n\u003cp>And here's the fascinating part: Ludwig also found that when people stopped eating so many refined carbohydrates, they burned off about 150 more calories per day, compared to those eating a higher carb, lower fat diet.\u003c/p>\n\u003cp>\"Too much refined carbohydrates — white bread, white rice, potato products — all the foods that crept into our diets as we've followed the low-fat craze has undermined our metabolism,\" says Ludwig.\u003c/p>\n\u003cp>In other words, the high-carb, low-fat pattern of eating \"caused us to become hungrier and burn off fewer calories,\" he says.\u003c/p>\n\u003cp>What's happening in the body when we follow this pattern of eating is still the subject of much research, but Ludwig says the thinking goes like this: Eating too many carbs sends a signal to the body to release a lot of insulin. That extra insulin, if it's not being utilized by the muscles for energy, gets locked up and stored in fat cells.\u003c/p>\n\u003cp>\"It's a double-whammy for weight-gain,\" Ludwig says. \"We've been told for decades, that if you don't want fat on your body, don't put fat into your body. It's a very appealing notion, But the problem is: it's wrong.\" \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":"A new diet study concludes that a low-carbohydrate diet leads to almost three times more weight loss than a traditional low-fat diet where carbs made up 40 to 45 percent of calories.","status":"publish","parent":0,"modified":1409596127,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":906},"headData":{"title":"Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss | KQED","description":"A new diet study concludes that a low-carbohydrate diet leads to almost three times more weight loss than a traditional low-fat diet where carbs made up 40 to 45 percent of calories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss","datePublished":"2014-09-01T18:21:34.000Z","dateModified":"2014-09-01T18:28:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86952 http://blogs.kqed.org/bayareabites/?p=86952","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/01/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss/","disqusTitle":"Cutting Back On Carbs, Not Fat, May Lead To More Weight Loss","nprByline":"Allison Aubrey","nprStoryId":"344315405","nprApiLink":"http://api.npr.org/query?id=344315405&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss?ft=3&f=344315405","nprRetrievedStory":"1","nprPubDate":"Mon, 01 Sep 2014 13:51:00 -0400","nprStoryDate":"Mon, 01 Sep 2014 13:51:30 -0400","nprLastModifiedDate":"Mon, 01 Sep 2014 13:51:30 -0400","path":"/bayareabites/86952/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86953\" class=\"wp-caption aligncenter\" style=\"max-width: 2418px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/istock_000016794480large-672f4801e1eccb865265c7187789561304300021.jpg\" alt=\"There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\" width=\"2418\" height=\"1810\" class=\"size-full wp-image-86953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There's new evidence reaffirming that eating foods with fat — everything from avocados and salmon to dairy fat — doesn't make us fat. Photo: eyecrave LLC/iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/1/14)\u003c/p>\n\u003cp>We've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">reported\u003c/a> a lot this year about how there's a major rethinking of fat happening in the U.S.\u003c/p>\n\u003cp>Turns out, eating foods with fat — everything from avocados and nuts to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">dairy fat\u003c/a> — doesn't make us fat.\u003c/p>\n\u003cp>But eating too many carbohydrates — particularly the heavily refined starches found in bagels, white pasta and crackers — does our collective waistlines no favors.\u003c/p>\n\u003cp>And a new study \u003ca href=\"http://annals.org/article.aspx?doi=10.7326/M14-0180\">published\u003c/a> in the \u003cem>Annals of Internal Medicine\u003c/em> adds to the body of evidence that cutting back on carbs, not fat, can lead to more weight loss.\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>Researchers at Tulane University tracked two groups of dieters for one year. The participants ranged in age from their early 20s to their mid-70s, and included a mix of African-Americans and Caucasians.\u003c/p>\n\u003cp>The low-carb group, which reduced their carb consumption to about 28 percent of their daily calories, lost almost three times as much weight as the low-fat dieters who got about 40 to 45 percent of their calories from carbs.\u003c/p>\n\u003cp>The low-fat group lost about 4 pounds, whereas the low-carb group's average weight loss was almost 12 pounds. Participants in the two groups were eating about the same amount of calories.\u003c/p>\n\u003cblockquote>\u003cp>The study showed that modest reductions in carbohydrate consumption, down to about 28 to 30 percent of diet, could help tip the scales to weight loss.\u003c/p>\n\u003cul>\nThe make-up of the low-carb group's diet was:\n\u003cli>28 percent carbs\u003c/li>\n\u003cli>40 to 43 percent fat (twice as much poly and monounsaturated compared to saturated)\u003c/li>\n\u003cli>about 28 percent protein\u003c/li>\n\u003c/ul>\n\u003cul>\nThe make-up of the low-fat group's diet was:\n\u003cli>28 percent fat\u003c/li>\n\u003cli>40 to 45 percent carbs\u003c/li>\n\u003cli>28 to 32 percent protein\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, one of the study authors and an associate professor of epidemiology at Tulane, says she had anticipated some difference in weight loss between the two groups. But the size of the effect — the nearly 8-pound difference in weight loss — was surprising, she says.\u003c/p>\n\u003cp>So, what kinds of meals were the low-carb dieters eating?\u003c/p>\n\u003cp>\"Typically in the morning they were eating eggs,\" says Bazzano. Other breakfast items included small portions of high-protein, high-fiber bread, with either butter or other kinds of oily spread.\u003c/p>\n\u003cp>As for lunch and dinner, the low-carb dieters ate lots of vegetables, salads and protein, including fish, chicken and some red meat. And they had generous portions of healthy fats such as olive oils, canola and other plant-based oils.\u003c/p>\n\u003cp>Fat accounted for a sizable part of their diet: from 40 percent to 43 percent of their total daily calories, including about 12 percent from saturated fat.\u003c/p>\n\u003cp>Bazzano says with so many people still abiding by low-fat recommendations, a diet so high in fat might not sound like a good weight-loss strategy. \"It's not the general perception,\" she says.\u003c/p>\n\u003cp>But, in fact, there are a spate of studies that have have come to the same conclusion about the benefits of swapping a low-fat, high-carb strategy for a pattern of eating that emphasizes healthy fats and lower carbohydrate consumption.\u003c/p>\n\u003cp>And it's not just waistlines that respond. The low-carb, heathy fats approach has been shown to cut the risk of heart disease.\u003c/p>\n\u003cp>One big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> found that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent, compared to a low-fat diet.\u003c/p>\n\u003cp>And research \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22735432\">published\u003c/a> last year in the \u003cem>Journal of the American Medical Association\u003c/em>, which compared a low-glycemic-index diet — which minimizes refined starches — with a more traditional low-fat diet, also documented advantages.\u003c/p>\n\u003cp>\"We saw improvements in triglycerides, [good] cholesterol, and the possibility of lower chronic inflammation\" among the lower carb group, the \u003cem>JAMA\u003c/em> study author \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig,\u003c/a> of Harvard Medical School and Boston Children's Hospital, told us.\u003c/p>\n\u003cp>And here's the fascinating part: Ludwig also found that when people stopped eating so many refined carbohydrates, they burned off about 150 more calories per day, compared to those eating a higher carb, lower fat diet.\u003c/p>\n\u003cp>\"Too much refined carbohydrates — white bread, white rice, potato products — all the foods that crept into our diets as we've followed the low-fat craze has undermined our metabolism,\" says Ludwig.\u003c/p>\n\u003cp>In other words, the high-carb, low-fat pattern of eating \"caused us to become hungrier and burn off fewer calories,\" he says.\u003c/p>\n\u003cp>What's happening in the body when we follow this pattern of eating is still the subject of much research, but Ludwig says the thinking goes like this: Eating too many carbs sends a signal to the body to release a lot of insulin. That extra insulin, if it's not being utilized by the muscles for energy, gets locked up and stored in fat cells.\u003c/p>\n\u003cp>\"It's a double-whammy for weight-gain,\" Ludwig says. \"We've been told for decades, that if you don't want fat on your body, don't put fat into your body. It's a very appealing notion, But the problem is: it's wrong.\" \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/86952/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss","authors":["byline_bayareabites_86952"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_663","bayareabites_13769","bayareabites_13770","bayareabites_12139","bayareabites_11318","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_86953","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. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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