Sugar And Sleep: More Rest May Dull Your Sweet Tooth
What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us
Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy?
How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines
Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too
Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says
The 'Added Sugar' Label Is Coming To A Packaged Food Near You
The Environmental Cost Of Growing Food
In The Search For The Perfect Sugar Substitute, Another Candidate Emerges
Sponsored
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The participants were coached on strategies to extend sleep time, such as cutting back on caffeine, reducing screen time and sticking to a regular bedtime each night.\u003c/p>\n\u003cp>Based on this coaching, the short sleepers began to sleep about one hour more per night. And here's the fascinating part: They also changed their diets — without being asked.\u003c/p>\n\u003cp>\"We found that those who extended their sleep [also] reduced their intake of added sugars by about 10 grams per day,\" explains one of the study authors, \u003ca href=\"https://www.soci.org/early-careers/sci-ambassador-scheme/ambassador-biographies/h/haya-al-khatib\">Haya Al Khatib\u003c/a>, a doctoral candidate at King's College London.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's about 40 calories' worth of sugar, which is not a huge change. But over time, a small, daily decline in sugary foods could make a difference.\u003c/p>\n\u003cp>The study, which is published in the \u003cem>American Journal of Clinical Nutrition,\u003c/em> is small. It included just 42 normal-weight participants, and it doesn't prove that sleep is the key to diet change. But the findings serve up more evidence that our sleep can influence our eating habits and waistlines.\u003c/p>\n\u003cp>A study published back in 2013 found that just five\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/03/12/sleep-less-eat-more-gain-weight/\"> days of shortened sleep can lead to weight gain\u003c/a>. In that study, people were allowed to sleep for just five hours for a five-day period. They gained, on average, almost 2 pounds.\u003c/p>\n\u003cp>And as we've \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\">reported,\u003c/a> the timing of meals — independent of sleep — can also influence how our bodies respond to all the calories we eat. For instance, a study published in the \u003cem>International Journal of Obesity\u003c/em> found that people who eat their main meal early in the day are \u003ca href=\"https://www.npr.org/blogs/thesalt/2013/01/30/170591028/to-maximize-weight-loss-eat-early-in-the-day-not-late\">more successful at losing weight\u003c/a>, compared with people who eat a heavy, late-night meal.\u003c/p>\n\u003cp>It seems we humans are\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/02/555054483/how-messing-with-our-body-clocks-can-raise-alarms-with-health\"> timekeeping machines\u003c/a>. And we require regular sleeping and eating habits to keep our body clocks in sync — and our health in check.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"When study participants who routinely got less than seven hours of sleep were coached to extend their sleep time, they also changed their diets, without being asked — taking in less sugar each day.","status":"publish","parent":0,"modified":1516394452,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":384},"headData":{"title":"Sugar And Sleep: More Rest May Dull Your Sweet Tooth | KQED","description":"When study participants who routinely got less than seven hours of sleep were coached to extend their sleep time, they also changed their diets, without being asked — taking in less sugar each day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124464 https://ww2.kqed.org/bayareabites/?p=124464","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/19/sugar-and-sleep-more-rest-may-dull-your-sweet-tooth/","disqusTitle":"Sugar And Sleep: More Rest May Dull Your Sweet Tooth","nprImageCredit":"Jenny Dettrick","nprByline":"Allison Aubrey, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/18/578604700/sugar-and-sleep-more-rest-may-dull-your-sweet-tooth\">NPR Food\u003c/strong>\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"578604700","nprApiLink":"http://api.npr.org/query?id=578604700&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/18/578604700/sugar-and-sleep-more-rest-may-dull-your-sweet-tooth?ft=nprml&f=578604700","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Jan 2018 18:16:00 -0500","nprStoryDate":"Thu, 18 Jan 2018 12:44:00 -0500","nprLastModifiedDate":"Thu, 18 Jan 2018 18:16:20 -0500","path":"/bayareabites/124464/sugar-and-sleep-more-rest-may-dull-your-sweet-tooth","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen up, night owls: If you're sleeping six or fewer hours per night, you're not doing your health any favors.\u003c/p>\n\u003cp>A \u003ca href=\"https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqx030/4794751\">new study\u003c/a> finds that getting the recommended seven to nine hours of sleep per night may help you tame your sweet tooth.\u003c/p>\n\u003cp>Researchers at King's College London recruited \"short sleepers\" — that is, people who routinely sleep less than seven hours per night. The participants were coached on strategies to extend sleep time, such as cutting back on caffeine, reducing screen time and sticking to a regular bedtime each night.\u003c/p>\n\u003cp>Based on this coaching, the short sleepers began to sleep about one hour more per night. And here's the fascinating part: They also changed their diets — without being asked.\u003c/p>\n\u003cp>\"We found that those who extended their sleep [also] reduced their intake of added sugars by about 10 grams per day,\" explains one of the study authors, \u003ca href=\"https://www.soci.org/early-careers/sci-ambassador-scheme/ambassador-biographies/h/haya-al-khatib\">Haya Al Khatib\u003c/a>, a doctoral candidate at King's College London.\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's about 40 calories' worth of sugar, which is not a huge change. But over time, a small, daily decline in sugary foods could make a difference.\u003c/p>\n\u003cp>The study, which is published in the \u003cem>American Journal of Clinical Nutrition,\u003c/em> is small. It included just 42 normal-weight participants, and it doesn't prove that sleep is the key to diet change. But the findings serve up more evidence that our sleep can influence our eating habits and waistlines.\u003c/p>\n\u003cp>A study published back in 2013 found that just five\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/03/12/sleep-less-eat-more-gain-weight/\"> days of shortened sleep can lead to weight gain\u003c/a>. In that study, people were allowed to sleep for just five hours for a five-day period. They gained, on average, almost 2 pounds.\u003c/p>\n\u003cp>And as we've \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\">reported,\u003c/a> the timing of meals — independent of sleep — can also influence how our bodies respond to all the calories we eat. For instance, a study published in the \u003cem>International Journal of Obesity\u003c/em> found that people who eat their main meal early in the day are \u003ca href=\"https://www.npr.org/blogs/thesalt/2013/01/30/170591028/to-maximize-weight-loss-eat-early-in-the-day-not-late\">more successful at losing weight\u003c/a>, compared with people who eat a heavy, late-night meal.\u003c/p>\n\u003cp>It seems we humans are\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/02/555054483/how-messing-with-our-body-clocks-can-raise-alarms-with-health\"> timekeeping machines\u003c/a>. And we require regular sleeping and eating habits to keep our body clocks in sync — and our health in check.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124464/sugar-and-sleep-more-rest-may-dull-your-sweet-tooth","authors":["byline_bayareabites_124464"],"categories":["bayareabites_1653","bayareabites_1245"],"tags":["bayareabites_11376","bayareabites_511"],"featImg":"bayareabites_124467","label":"bayareabites"},"bayareabites_122841":{"type":"posts","id":"bayareabites_122841","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122841","score":null,"sort":[1511324125000]},"guestAuthors":[],"slug":"what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us","title":"What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us","publishDate":1511324125,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The sugar industry pulled the plug on an animal study it funded in the 1960s. Initial results pointed to a link between sugar consumption and elevated triglycerides, which raises heart disease risk.","status":"publish","parent":0,"modified":1511324125,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":642},"headData":{"title":"What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us | KQED","description":"The sugar industry pulled the plug on an animal study it funded in the 1960s. Initial results pointed to a link between sugar consumption and elevated triglycerides, which raises heart disease risk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122841 https://ww2.kqed.org/bayareabites/?p=122841","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/21/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us/","disqusTitle":"What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Karen M. Romanko","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"565766988","nprApiLink":"http://api.npr.org/query?id=565766988&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/11/21/565766988/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us?ft=nprml&f=565766988","nprRetrievedStory":"1","nprPubDate":"Tue, 21 Nov 2017 20:29:00 -0500","nprStoryDate":"Tue, 21 Nov 2017 16:29:00 -0500","nprLastModifiedDate":"Tue, 21 Nov 2017 19:41:00 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3?orgId=1&topicId=1134&d=188&p=2&story=565766988&ft=nprml&f=565766988","nprAudioM3u":"http://api.npr.org/m3u/1565766989-891e0d.m3u?orgId=1&topicId=1134&d=188&p=2&story=565766988&ft=nprml&f=565766988","path":"/bayareabites/122841/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3?orgId=1&topicId=1134&d=188&p=2&story=565766988&ft=nprml&f=565766988","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\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>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122841/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us","authors":["byline_bayareabites_122841"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_416","bayareabites_511"],"featImg":"bayareabites_122846","label":"source_bayareabites_122841"},"bayareabites_119650":{"type":"posts","id":"bayareabites_119650","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119650","score":null,"sort":[1502221912000]},"guestAuthors":[],"slug":"gnawing-questions-is-sugar-from-fruit-the-same-as-sugar-from-candy","title":"Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy?","publishDate":1502221912,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If vegetables are the monarchs of nutritious eating, fruits have always been part of the royal court — not quite as important, but still worthy of respect. But now that nutrition guidelines \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">are cracking down on sugar\u003c/a>, some people are questioning fruits' estimable role in a healthy diet.\u003c/p>\n\u003cp>One need only go to Twitter to see the confusion. \"Pilates instructor started talkin about how fruit has so much sugar and a banana has the same as a Snickers bar,\" reads one tweet. Other users come to fruit's rescue: \"Fruit sugar and sugar in processed foods is not the same thing,\" one user explains.\u003c/p>\n\u003cp>No, sugar in fruit and added sugar is not the same thing, says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lauri-wright-phd-rdn-ld\">Lauri Wright\u003c/a>, a nutritionist, public health specialist, and spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>\"There's so much confusion,\" Wright says. \"I think this comes from the idea we've had for some time now that all carbs are bad, and that's not the case. Carbs are required for energy.\"\u003c/p>\n\u003cp>There are lots of kinds of sugar. Fruits have fructose, glucose, and a combination of the two called \"sucrose,\" or \"table sugar.\" But the sugars in fruit are packed less densely than in a candy bar, according to \u003ca href=\"http://www.joslin.org/phs/Elvira-Isganaitis.html\">Elvira Isganaitis\u003c/a>, a pediatric endocrinologist at Joslin Diabetes Center and a Harvard Medical School instructor. This difference is important for people with \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/diabetes/basics/definition/con-20033091\">diabetes\u003c/a>, a disorder which interferes with regulating sugar in the blood. When people eat something sweet, they usually have a spike in blood sugar levels. Then the spike plateaus, and the amount of sugar in the blood eventually drops back to normal. Fruits generally cause a lower spike than sweets, Isganaitis says, making it less dangerous for people with diabetes monitoring their sugar levels.\u003c/p>\n\u003cfigure id=\"attachment_119652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit2_wide-f2591b5c506d65383451f4268e2b55ece8f1eec5-e1502216940325.jpg\" alt=\"Fruit Sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119652\">\u003cfigcaption class=\"wp-caption-text\">Fruit Sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even for people without diabetes, sugar in fruit is a healthier option than sugar from other sources, according to nutritionist Wright. A can of soda, for example, has about 40 grams of sugar. \"And what else are you getting with that?\" Wright asks. \"You're getting no protein, no minerals, and no fiber. You get nothing but the sugar and the calories.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A serving of fruit, by contrast, usually contains \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm063482.htm\">no more than 20 grams\u003c/a> of sugar, has fiber, and has nutrients like vitamin C. As Wright puts it: \"You're getting a lot of bang for your buck.\" And fiber and lower sugar amounts can also decrease sugar spikes in blood levels.\u003c/p>\n\u003cp>That doesn't mean there aren't possible pitfalls for fruit freaks. Dried fruits, Wright says, tend to pack more sugar into a bite because they're so concentrated. She advises people with diabetes in particular to consume dried favorites with caution.\u003c/p>\n\u003cp>Both Wright and Isganaitis also warn that smoothies can commit sugar sabotage. That goes for juices, too. \"I have a little bit of a bee in my bonnet about fruit juices, because they really masquerade as a health food,\" says Isganaitis, \"but you can get a whopping dose of glucose [and calories].\" She advises that people eat whole foods, including fruits, and steer clear of processed foods, especially those sweetened with high-fructose corn syrup, concentrated apple juice, or the like.\u003c/p>\n\u003cfigure id=\"attachment_119653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit3_wide-0b2ef35e35e6b8e91c339ae9acbc79737962183c-e1502217000152.jpg\" alt=\"Fruit juice and smoothie sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119653\">\u003cfigcaption class=\"wp-caption-text\">Fruit juice and smoothie sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, Wright advises smoothie lovers make smoothies at home and throw in some vegetables.\u003c/p>\n\u003cp>Wright says she hopes people with diabetes in particular are not frightened off fruit by warnings about added sugar in other types of food. As for herself, Wright frequently eats fruit at her home in Florida: \"I live in the Sunshine State, and you may think my favorite is oranges, but actually, we have wonderful blueberries.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling NPR and their readers. Got a question you want us to explore? \u003cstrong>Let NPR know via their \u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Stories about the harms of sugar have consumers wondering if they should put the apple back on the shelf.","status":"publish","parent":0,"modified":1502221912,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":652},"headData":{"title":"Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy? | KQED","description":"Stories about the harms of sugar have consumers wondering if they should put the apple back on the shelf.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119650 https://ww2.kqed.org/bayareabites/?p=119650","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/08/gnawing-questions-is-sugar-from-fruit-the-same-as-sugar-from-candy/","disqusTitle":"Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy?","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Joy Ho for NPR","nprStoryId":"540923229","nprApiLink":"http://api.npr.org/query?id=540923229&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/08/08/540923229/gnawing-questions-is-sugar-from-fruit-the-same-as-sugar-from-candy?ft=nprml&f=540923229","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Aug 2017 12:30:00 -0400","nprStoryDate":"Tue, 08 Aug 2017 12:29:00 -0400","nprLastModifiedDate":"Tue, 08 Aug 2017 12:30:10 -0400","path":"/bayareabites/119650/gnawing-questions-is-sugar-from-fruit-the-same-as-sugar-from-candy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If vegetables are the monarchs of nutritious eating, fruits have always been part of the royal court — not quite as important, but still worthy of respect. But now that nutrition guidelines \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">are cracking down on sugar\u003c/a>, some people are questioning fruits' estimable role in a healthy diet.\u003c/p>\n\u003cp>One need only go to Twitter to see the confusion. \"Pilates instructor started talkin about how fruit has so much sugar and a banana has the same as a Snickers bar,\" reads one tweet. Other users come to fruit's rescue: \"Fruit sugar and sugar in processed foods is not the same thing,\" one user explains.\u003c/p>\n\u003cp>No, sugar in fruit and added sugar is not the same thing, says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lauri-wright-phd-rdn-ld\">Lauri Wright\u003c/a>, a nutritionist, public health specialist, and spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>\"There's so much confusion,\" Wright says. \"I think this comes from the idea we've had for some time now that all carbs are bad, and that's not the case. Carbs are required for energy.\"\u003c/p>\n\u003cp>There are lots of kinds of sugar. Fruits have fructose, glucose, and a combination of the two called \"sucrose,\" or \"table sugar.\" But the sugars in fruit are packed less densely than in a candy bar, according to \u003ca href=\"http://www.joslin.org/phs/Elvira-Isganaitis.html\">Elvira Isganaitis\u003c/a>, a pediatric endocrinologist at Joslin Diabetes Center and a Harvard Medical School instructor. This difference is important for people with \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/diabetes/basics/definition/con-20033091\">diabetes\u003c/a>, a disorder which interferes with regulating sugar in the blood. When people eat something sweet, they usually have a spike in blood sugar levels. Then the spike plateaus, and the amount of sugar in the blood eventually drops back to normal. Fruits generally cause a lower spike than sweets, Isganaitis says, making it less dangerous for people with diabetes monitoring their sugar levels.\u003c/p>\n\u003cfigure id=\"attachment_119652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit2_wide-f2591b5c506d65383451f4268e2b55ece8f1eec5-e1502216940325.jpg\" alt=\"Fruit Sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119652\">\u003cfigcaption class=\"wp-caption-text\">Fruit Sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even for people without diabetes, sugar in fruit is a healthier option than sugar from other sources, according to nutritionist Wright. A can of soda, for example, has about 40 grams of sugar. \"And what else are you getting with that?\" Wright asks. \"You're getting no protein, no minerals, and no fiber. You get nothing but the sugar and the calories.\"\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>A serving of fruit, by contrast, usually contains \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm063482.htm\">no more than 20 grams\u003c/a> of sugar, has fiber, and has nutrients like vitamin C. As Wright puts it: \"You're getting a lot of bang for your buck.\" And fiber and lower sugar amounts can also decrease sugar spikes in blood levels.\u003c/p>\n\u003cp>That doesn't mean there aren't possible pitfalls for fruit freaks. Dried fruits, Wright says, tend to pack more sugar into a bite because they're so concentrated. She advises people with diabetes in particular to consume dried favorites with caution.\u003c/p>\n\u003cp>Both Wright and Isganaitis also warn that smoothies can commit sugar sabotage. That goes for juices, too. \"I have a little bit of a bee in my bonnet about fruit juices, because they really masquerade as a health food,\" says Isganaitis, \"but you can get a whopping dose of glucose [and calories].\" She advises that people eat whole foods, including fruits, and steer clear of processed foods, especially those sweetened with high-fructose corn syrup, concentrated apple juice, or the like.\u003c/p>\n\u003cfigure id=\"attachment_119653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit3_wide-0b2ef35e35e6b8e91c339ae9acbc79737962183c-e1502217000152.jpg\" alt=\"Fruit juice and smoothie sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119653\">\u003cfigcaption class=\"wp-caption-text\">Fruit juice and smoothie sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, Wright advises smoothie lovers make smoothies at home and throw in some vegetables.\u003c/p>\n\u003cp>Wright says she hopes people with diabetes in particular are not frightened off fruit by warnings about added sugar in other types of food. As for herself, Wright frequently eats fruit at her home in Florida: \"I live in the Sunshine State, and you may think my favorite is oranges, but actually, we have wonderful blueberries.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling NPR and their readers. Got a question you want us to explore? \u003cstrong>Let NPR know via their \u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119650/gnawing-questions-is-sugar-from-fruit-the-same-as-sugar-from-candy","authors":["byline_bayareabites_119650"],"categories":["bayareabites_11028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_15935","bayareabites_511"],"featImg":"bayareabites_119651","label":"source_bayareabites_119650"},"bayareabites_114186":{"type":"posts","id":"bayareabites_114186","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114186","score":null,"sort":[1482200678000]},"guestAuthors":[],"slug":"how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines","title":"How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines","publishDate":1482200678,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"An industry-funded study questions the evidence behind guidelines on daily sugar intake. Public health experts call the controversial findings an industry attempt to undermine scientific consensus.","status":"publish","parent":0,"modified":1482200828,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":922},"headData":{"title":"How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines | KQED","description":"An industry-funded study questions the evidence behind guidelines on daily sugar intake. Public health experts call the controversial findings an industry attempt to undermine scientific consensus.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114186 http://ww2.kqed.org/bayareabites/?p=114186","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/19/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines/","disqusTitle":"How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Peter Dazeley","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"505867535","nprApiLink":"http://api.npr.org/query?id=505867535&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/12/19/505867535/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines?ft=nprml&f=505867535","nprRetrievedStory":"1","nprPubDate":"Mon, 19 Dec 2016 18:24:00 -0500","nprStoryDate":"Mon, 19 Dec 2016 17:04:00 -0500","nprLastModifiedDate":"Mon, 19 Dec 2016 18:46:03 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3?orgId=1&topicId=1134&d=224&p=2&story=505867535&t=progseg&e=506161693&seg=19&ft=nprml&f=505867535","nprAudioM3u":"http://api.npr.org/m3u/1506200023-19da18.m3u?orgId=1&topicId=1134&d=224&p=2&story=505867535&t=progseg&e=506161693&seg=19&ft=nprml&f=505867535","path":"/bayareabites/114186/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3?orgId=1&topicId=1134&d=224&p=2&story=505867535&t=progseg&e=506161693&seg=19&ft=nprml&f=505867535","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\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>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114186/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines","authors":["byline_bayareabites_114186"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_511","bayareabites_8913","bayareabites_14185"],"featImg":"bayareabites_114187","label":"source_bayareabites_114186"},"bayareabites_112055":{"type":"posts","id":"bayareabites_112055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112055","score":null,"sort":[1473888180000]},"guestAuthors":[],"slug":"sugar-shocked-the-rest-of-food-industry-pays-for-lots-of-research-too","title":"Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too","publishDate":1473888180,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\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":"A recent study revealed the sugar industry's efforts 50 years ago to shape medical opinion on how sugar affects health. But today, scores of companies continue to fund food and nutrition studies.","status":"publish","parent":0,"modified":1473959655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":881},"headData":{"title":"Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too | KQED","description":"A recent study revealed the sugar industry's efforts 50 years ago to shape medical opinion on how sugar affects health. But today, scores of companies continue to fund food and nutrition studies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112055 http://ww2.kqed.org/bayareabites/?p=112055","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/14/sugar-shocked-the-rest-of-food-industry-pays-for-lots-of-research-too/","disqusTitle":"Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Caspar Benson","nprByline":"Maria Godoy and Rhitu Chatterjee, NPR Food","nprImageAgency":"fStop/Getty Images","nprStoryId":"493957290","nprApiLink":"http://api.npr.org/query?id=493957290&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/14/493957290/not-just-sugar-food-industry-s-influence-on-health-research?ft=nprml&f=493957290","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Sep 2016 16:32:00 -0400","nprStoryDate":"Wed, 14 Sep 2016 15:51:00 -0400","nprLastModifiedDate":"Wed, 14 Sep 2016 16:32:00 -0400","path":"/bayareabites/112055/sugar-shocked-the-rest-of-food-industry-pays-for-lots-of-research-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\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>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\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/112055/sugar-shocked-the-rest-of-food-industry-pays-for-lots-of-research-too","authors":["byline_bayareabites_112055"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_511","bayareabites_15609"],"featImg":"bayareabites_112056","label":"source_bayareabites_112055"},"bayareabites_109748":{"type":"posts","id":"bayareabites_109748","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109748","score":null,"sort":[1464296577000]},"guestAuthors":[],"slug":"evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says","title":"Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says","publishDate":1464296577,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Food and Drug Administration seems intent on bringing sugar out of the shadows.\u003c/p>\n\u003cp>Not only will food companies have to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/\">reveal\u003c/a>, right on the package, how much sugar they've added to food; they also will have to call it by its real name.\u003c/p>\n\u003cp>The FDA is taking \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">aim\u003c/a> at one of sugar's cover identities: evaporated cane juice. This ingredient made its appearance about 25 years ago and has been especially popular among companies that have cultivated a healthful image, including Amy's Kitchen, Kind and Chobani.\u003c/p>\n\u003cp>Just like sugar, this ingredient is created by crushing sugar cane to extract the juice, then purifying that juice, getting rid of the water and turning it into fine crystals. However, it still contains a bit of molasses, which is completely removed from the cane sugar you find in the store.\u003c/p>\n\u003cp>Food companies that use this ingredient maintain that it's different from sugar and that \"evaporated cane juice\" is its proper name. Others disagree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Evaporated cane juice is the food industry's latest attempt to convince you that crystallizing sugar by this particular method will make you think it is natural and healthy,\" \u003ca href=\"http://www.foodpolitics.com/2014/04/evaporated-cane-juice-sugar-by-any-other-name/\">wrote\u003c/a> Marion Nestle, author of \u003cem>Food Politics,\u003c/em> in her blog in 2014.\u003c/p>\n\u003cp>The FDA didn't make up its mind on the matter until this week. Back in 2009, the agency released a proposed \"guidance\" document that advised companies not to use the term \"evaporated cane juice.\" The FDA proposed instead that companies call it \"dried cane syrup.\"\u003c/p>\n\u003cp>Now, after years of listening to critical comments on that proposal, the FDA has changed its mind. Its new and final \"Guidance for Industry,\" just \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm\">released\u003c/a>, instructs food companies to call this ingredient \"sugar.\" Companies can add modifying adjectives, perhaps calling it \"organic cane sugar,\" but the word \"sugar\" should be included.\u003c/p>\n\u003cp>Such \"guidance\" from the FDA is not legally binding but can be powerful nonetheless. Several companies, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/18/163098211/evaporated-cane-juice-sugar-in-disguise\">most prominently Chobani\u003c/a>, have been sued by consumers who consider the use of \"evaporated cane juice\" misleading. Some of the judges presiding over these cases have been \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/Judge-to-FDA-Make-a-decision-on-evaporated-cane-juice-labeling\">waiting\u003c/a> for the FDA to weigh in.\u003c/p>\n\u003cp>Florida Crystals Corp., a producer and defender of the product, said in a statement it is reviewing the FDA's guidance but is \"not yet in a position to fully comment on it.\"\u003c/p>\n\u003cp>Nestle, in an email to The Salt, wrote: \"At last. A sensible decision. Sugar is sugar, no matter what it is called. Now the FDA needs to do this with all the other euphemisms.\"\u003c/p>\n\u003cp>Other ingredients that are nearly equivalent to sugar include rice syrup, sorghum syrup, malt and corn sweetener. \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":"Companies cultivating a healthful image often list \"evaporated cane juice\" in their products' ingredients. But the FDA says it's really just sugar, and that's what food labels should call it.","status":"publish","parent":0,"modified":1464314457,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":442},"headData":{"title":"Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says | KQED","description":"Companies cultivating a healthful image often list "evaporated cane juice" in their products' ingredients. But the FDA says it's really just sugar, and that's what food labels should call it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109748 http://ww2.kqed.org/bayareabites/?p=109748","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/26/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says/","disqusTitle":"Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says","nprImageCredit":"Chris Ratcliffe","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"479494486","nprApiLink":"http://api.npr.org/query?id=479494486&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/26/479494486/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says?ft=nprml&f=479494486","nprRetrievedStory":"1","nprPubDate":"Thu, 26 May 2016 14:24:00 -0400","nprStoryDate":"Thu, 26 May 2016 14:16:00 -0400","nprLastModifiedDate":"Thu, 26 May 2016 14:24:44 -0400","path":"/bayareabites/109748/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Food and Drug Administration seems intent on bringing sugar out of the shadows.\u003c/p>\n\u003cp>Not only will food companies have to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/\">reveal\u003c/a>, right on the package, how much sugar they've added to food; they also will have to call it by its real name.\u003c/p>\n\u003cp>The FDA is taking \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">aim\u003c/a> at one of sugar's cover identities: evaporated cane juice. This ingredient made its appearance about 25 years ago and has been especially popular among companies that have cultivated a healthful image, including Amy's Kitchen, Kind and Chobani.\u003c/p>\n\u003cp>Just like sugar, this ingredient is created by crushing sugar cane to extract the juice, then purifying that juice, getting rid of the water and turning it into fine crystals. However, it still contains a bit of molasses, which is completely removed from the cane sugar you find in the store.\u003c/p>\n\u003cp>Food companies that use this ingredient maintain that it's different from sugar and that \"evaporated cane juice\" is its proper name. Others disagree.\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>\"Evaporated cane juice is the food industry's latest attempt to convince you that crystallizing sugar by this particular method will make you think it is natural and healthy,\" \u003ca href=\"http://www.foodpolitics.com/2014/04/evaporated-cane-juice-sugar-by-any-other-name/\">wrote\u003c/a> Marion Nestle, author of \u003cem>Food Politics,\u003c/em> in her blog in 2014.\u003c/p>\n\u003cp>The FDA didn't make up its mind on the matter until this week. Back in 2009, the agency released a proposed \"guidance\" document that advised companies not to use the term \"evaporated cane juice.\" The FDA proposed instead that companies call it \"dried cane syrup.\"\u003c/p>\n\u003cp>Now, after years of listening to critical comments on that proposal, the FDA has changed its mind. Its new and final \"Guidance for Industry,\" just \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm\">released\u003c/a>, instructs food companies to call this ingredient \"sugar.\" Companies can add modifying adjectives, perhaps calling it \"organic cane sugar,\" but the word \"sugar\" should be included.\u003c/p>\n\u003cp>Such \"guidance\" from the FDA is not legally binding but can be powerful nonetheless. Several companies, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/18/163098211/evaporated-cane-juice-sugar-in-disguise\">most prominently Chobani\u003c/a>, have been sued by consumers who consider the use of \"evaporated cane juice\" misleading. Some of the judges presiding over these cases have been \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/Judge-to-FDA-Make-a-decision-on-evaporated-cane-juice-labeling\">waiting\u003c/a> for the FDA to weigh in.\u003c/p>\n\u003cp>Florida Crystals Corp., a producer and defender of the product, said in a statement it is reviewing the FDA's guidance but is \"not yet in a position to fully comment on it.\"\u003c/p>\n\u003cp>Nestle, in an email to The Salt, wrote: \"At last. A sensible decision. Sugar is sugar, no matter what it is called. Now the FDA needs to do this with all the other euphemisms.\"\u003c/p>\n\u003cp>Other ingredients that are nearly equivalent to sugar include rice syrup, sorghum syrup, malt and corn sweetener. \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/109748/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says","authors":["byline_bayareabites_109748"],"categories":["bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_15481","bayareabites_2608","bayareabites_511"],"featImg":"bayareabites_109749","label":"bayareabites"},"bayareabites_109610":{"type":"posts","id":"bayareabites_109610","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109610","score":null,"sort":[1463777257000]},"guestAuthors":[],"slug":"the-added-sugar-label-is-coming-to-a-packaged-food-near-you","title":"The 'Added Sugar' Label Is Coming To A Packaged Food Near You","publishDate":1463777257,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \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":"The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.","status":"publish","parent":0,"modified":1463777257,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":378},"headData":{"title":"The 'Added Sugar' Label Is Coming To A Packaged Food Near You | KQED","description":"The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109610 http://ww2.kqed.org/bayareabites/?p=109610","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/","disqusTitle":"The 'Added Sugar' Label Is Coming To A Packaged Food Near You","source":"Health & Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Dan Charles, NPR Food","nprImageAgency":"U.S. Food and Drug Administration","nprStoryId":"478837157","nprApiLink":"http://api.npr.org/query?id=478837157&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/20/478837157/the-added-sugar-label-is-coming-to-a-packaged-food-near-you?ft=nprml&f=478837157","nprRetrievedStory":"1","nprPubDate":"Fri, 20 May 2016 13:44:00 -0400","nprStoryDate":"Fri, 20 May 2016 13:19:00 -0400","nprLastModifiedDate":"Fri, 20 May 2016 13:44:41 -0400","path":"/bayareabites/109610/the-added-sugar-label-is-coming-to-a-packaged-food-near-you","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\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 FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \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/109610/the-added-sugar-label-is-coming-to-a-packaged-food-near-you","authors":["byline_bayareabites_109610"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_2608","bayareabites_10774","bayareabites_511"],"featImg":"bayareabites_109611","label":"source_bayareabites_109610"},"bayareabites_109101":{"type":"posts","id":"bayareabites_109101","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109101","score":null,"sort":[1462491165000]},"guestAuthors":[],"slug":"the-environmental-cost-of-growing-food","title":"The Environmental Cost Of Growing Food","publishDate":1462491165,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_109107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarpic.jpg\" alt=\"Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3\u003c/p>\n\u003cp>Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.\u003c/p>\n\u003cp>But how do you decide which food is greener?\u003c/p>\n\u003cp>Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.\u003c/p>\n\u003cp>Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you go to south Florida, for instance, to the town of Belle Glade, there's a silent yet dramatic measure of the cost of growing sugar there.\u003c/p>\n\u003cp>It's a concrete post, painted white.\u003c/p>\n\u003cp>Environmental scientist \u003ca href=\"http://earthenvironment.fiu.edu/faculty/leonard-scinto/\">Leonard Scinto\u003c/a>, from Florida International University, is standing beside the pole, and the top of it is above his head.\u003c/p>\n\u003cp>But in 1924, when researchers drove that pole deep into the soil, they left the top of it level with the surface of the ground. Over the intervening decades, the land surface has fallen, exposing six feet of pole.\u003c/p>\n\u003cp>\"We've lost two-thirds of the soil right here,\" says Scinto.\u003c/p>\n\u003cp>That's because the soil here is no ordinary dirt. It's peat, the remains of long-dead vegetation. \"It's old decaying plant fiber,\" says Scinto. \"Decaying roots. It built up over a few thousand years in the northern Everglades. Built up bit by bit.\"\u003c/p>\n\u003cfigure id=\"attachment_109102\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg\" alt=\"A sugar beet. This crop supplies about half of America's sugar.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-109102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sugar beet. This crop supplies about half of America's sugar. \u003ccite>(iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all those thousands of years, it didn't rot away, because the dead plants were submerged in water.\u003c/p>\n\u003cp>But starting a century ago, people drained this area and created the Everglades Agricultural Area. It's a thousand square miles of fields for farmers like Rick Roth to grow vegetables and sugar cane. Especially sugar cane.\u003c/p>\n\u003cp>\"I would make the argument that this is the best place to farm in the United States, if not the entire world,\" says Roth.\u003c/p>\n\u003cp>The soil is fertile, but once exposed to air, it started to decompose. It turned into carbon dioxide and vanished. In another 50 or 100 years, so little soil will be left, it may not be possible to farm here anymore.\u003c/p>\n\u003cp>The drained expanse of the Everglades Agricultural Area also prevents water from flowing, as it used to, from Lake Okeechobee in the north into Everglades National Park in the south. The water that does make it through picks up fertilizer from the farmland, causing more damage to the natural wetlands of the park.\u003c/p>\n\u003cp>For all these reasons, environmental advocates and the government of Florida have been putting pressure on farmers to limit the damage; to use less fertilizer and keep more of the peat soil immersed in water.\u003c/p>\n\u003cp>Roth is actually in favor of all that. Protecting the environment is important, he says — but it can't be more important than growing food.\u003c/p>\n\u003cp>\"They're trying to get land away from the farmers, saying that the Everglades is more important than food production, which I think is relatively insane,\" he says. \"Cheap food is the no. 1 goal! It should be the no. 1 goal of the world!\"\u003c/p>\n\u003cp>This conflict between growing food and protecting the environment is not just playing out in the Everglades.\u003c/p>\n\u003cp>It's everywhere, actually.\u003c/p>\n\u003cfigure id=\"attachment_109111\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane.jpg\" alt=\"Harvesting sugar cane in Florida's Everglades Agricultural Area.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sugar cane in Florida's Everglades Agricultural Area. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don't get your sugar from Rick Roth's cane crop, you may get it from sugar beets that are growing on Bill Markham's farm at the base of the foothills of the Rocky Mountains near Berthoud, Colo.\u003c/p>\n\u003cp>Growing beets, though, meant plowing up this area's grasslands a century ago. It also meant bringing in water; you can't grow much in this dry region without it.\u003c/p>\n\u003cp>\"You got water coming out of the mountains. All our water comes out of the Big Thompson River,\" says Markham. \"They dug all the canals to get water to these farms.\" But that means less water for fish and frogs and riverside vegetation.\u003c/p>\n\u003cp>No matter where food is grown, it has some environmental cost.\u003c/p>\n\u003cp>Increasingly, government officials and economists are trying to put a number on that cost. What's the price of soil in the Everglades? Or river water in Colorado. That price, if we could agree on it, might help all of us decide which food comes at a cost that we're not willing to pay.\u003c/p>\n\u003cp>Economist \u003ca href=\"https://www.econ.iastate.edu/people/catherine-kling\">Catherine Kling\u003c/a>, at Iowa State University, is working on this.\u003c/p>\n\u003cp>\"In an ideal world, we would include the cost into a decision of where to produce, and how much to produce,\" she says.\u003c/p>\n\u003cp>Kling admits that this is not easy. It forces economists to be inventive. They've studied how much farther people are willing to drive to visit a pristine ecosystem versus a polluted one, for instance. That's a measure of how much they value it.\u003c/p>\n\u003cfigure id=\"attachment_109110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane-2.jpg\" alt=\"Before sugar cane is harvested, farmers set fire to it to burn away the leaves.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Before sugar cane is harvested, farmers set fire to it to burn away the leaves. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Another way we do it is to straight-out ask people,\" Kling says. How much would they pay to restore a wetland, and bring back wildlife there?\u003c/p>\n\u003cp>Like all prices, these are based on personal preferences. Kling says that people tend to put higher values on ecosystems that seem unique, beautiful, original and natural. She hasn't tried to calculate the price that people would put on the ecosystem of the Everglades, and compare it to the grasslands of Colorado, but she suspects that people would consider the Everglades more valuable.\u003c/p>\n\u003cp>Ecologists aren't always happy about these subjective judgments. An ordinary-looking grassland can be just as precious, ecologically speaking, as an alligator-filled swamp. \"The key is not to lose ecosystems,\" says Leonard Scinto, from Florida International University.\u003c/p>\n\u003cp>But the way Kling sees it, just talking about the economic value of ecosystems represents real progress. It's evidence that policymakers — and even consumers — are starting to balance the value of food against the environmental cost of producing it. \u003c/p>\n\u003cp>[ad floatright]\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":"Economists are working on ways to put a price on the environmental damage of growing food. Take sugar: Half of what we eat comes from beets, half from cane. Each has an impact, in very different ways.","status":"publish","parent":0,"modified":1462491199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1095},"headData":{"title":"The Environmental Cost Of Growing Food | KQED","description":"Economists are working on ways to put a price on the environmental damage of growing food. Take sugar: Half of what we eat comes from beets, half from cane. Each has an impact, in very different ways.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109101 http://ww2.kqed.org/bayareabites/?p=109101","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/05/the-environmental-cost-of-growing-food/","disqusTitle":"The Environmental Cost Of Growing Food","nprByline":"Dan Charles, NPR Food","nprImageAgency":"iStockphoto","nprStoryId":"476600965","nprApiLink":"http://api.npr.org/query?id=476600965&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/05/476600965/the-environmental-cost-of-growing-food?ft=nprml&f=476600965","nprRetrievedStory":"1","nprPubDate":"Thu, 05 May 2016 18:47:00 -0400","nprStoryDate":"Thu, 05 May 2016 17:53:00 -0400","nprLastModifiedDate":"Thu, 05 May 2016 18:47:32 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3?orgId=1&topicId=1053&d=311&p=2&story=476600965&t=progseg&e=476846872&seg=20&ft=nprml&f=476600965","nprAudioM3u":"http://api.npr.org/m3u/1476954766-f7839d.m3u?orgId=1&topicId=1053&d=311&p=2&story=476600965&t=progseg&e=476846872&seg=20&ft=nprml&f=476600965","path":"/bayareabites/109101/the-environmental-cost-of-growing-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_109107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarpic.jpg\" alt=\"Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3\u003c/p>\n\u003cp>Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.\u003c/p>\n\u003cp>But how do you decide which food is greener?\u003c/p>\n\u003cp>Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.\u003c/p>\n\u003cp>Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.\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>If you go to south Florida, for instance, to the town of Belle Glade, there's a silent yet dramatic measure of the cost of growing sugar there.\u003c/p>\n\u003cp>It's a concrete post, painted white.\u003c/p>\n\u003cp>Environmental scientist \u003ca href=\"http://earthenvironment.fiu.edu/faculty/leonard-scinto/\">Leonard Scinto\u003c/a>, from Florida International University, is standing beside the pole, and the top of it is above his head.\u003c/p>\n\u003cp>But in 1924, when researchers drove that pole deep into the soil, they left the top of it level with the surface of the ground. Over the intervening decades, the land surface has fallen, exposing six feet of pole.\u003c/p>\n\u003cp>\"We've lost two-thirds of the soil right here,\" says Scinto.\u003c/p>\n\u003cp>That's because the soil here is no ordinary dirt. It's peat, the remains of long-dead vegetation. \"It's old decaying plant fiber,\" says Scinto. \"Decaying roots. It built up over a few thousand years in the northern Everglades. Built up bit by bit.\"\u003c/p>\n\u003cfigure id=\"attachment_109102\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg\" alt=\"A sugar beet. This crop supplies about half of America's sugar.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-109102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sugar beet. This crop supplies about half of America's sugar. \u003ccite>(iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all those thousands of years, it didn't rot away, because the dead plants were submerged in water.\u003c/p>\n\u003cp>But starting a century ago, people drained this area and created the Everglades Agricultural Area. It's a thousand square miles of fields for farmers like Rick Roth to grow vegetables and sugar cane. Especially sugar cane.\u003c/p>\n\u003cp>\"I would make the argument that this is the best place to farm in the United States, if not the entire world,\" says Roth.\u003c/p>\n\u003cp>The soil is fertile, but once exposed to air, it started to decompose. It turned into carbon dioxide and vanished. In another 50 or 100 years, so little soil will be left, it may not be possible to farm here anymore.\u003c/p>\n\u003cp>The drained expanse of the Everglades Agricultural Area also prevents water from flowing, as it used to, from Lake Okeechobee in the north into Everglades National Park in the south. The water that does make it through picks up fertilizer from the farmland, causing more damage to the natural wetlands of the park.\u003c/p>\n\u003cp>For all these reasons, environmental advocates and the government of Florida have been putting pressure on farmers to limit the damage; to use less fertilizer and keep more of the peat soil immersed in water.\u003c/p>\n\u003cp>Roth is actually in favor of all that. Protecting the environment is important, he says — but it can't be more important than growing food.\u003c/p>\n\u003cp>\"They're trying to get land away from the farmers, saying that the Everglades is more important than food production, which I think is relatively insane,\" he says. \"Cheap food is the no. 1 goal! It should be the no. 1 goal of the world!\"\u003c/p>\n\u003cp>This conflict between growing food and protecting the environment is not just playing out in the Everglades.\u003c/p>\n\u003cp>It's everywhere, actually.\u003c/p>\n\u003cfigure id=\"attachment_109111\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane.jpg\" alt=\"Harvesting sugar cane in Florida's Everglades Agricultural Area.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sugar cane in Florida's Everglades Agricultural Area. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don't get your sugar from Rick Roth's cane crop, you may get it from sugar beets that are growing on Bill Markham's farm at the base of the foothills of the Rocky Mountains near Berthoud, Colo.\u003c/p>\n\u003cp>Growing beets, though, meant plowing up this area's grasslands a century ago. It also meant bringing in water; you can't grow much in this dry region without it.\u003c/p>\n\u003cp>\"You got water coming out of the mountains. All our water comes out of the Big Thompson River,\" says Markham. \"They dug all the canals to get water to these farms.\" But that means less water for fish and frogs and riverside vegetation.\u003c/p>\n\u003cp>No matter where food is grown, it has some environmental cost.\u003c/p>\n\u003cp>Increasingly, government officials and economists are trying to put a number on that cost. What's the price of soil in the Everglades? Or river water in Colorado. That price, if we could agree on it, might help all of us decide which food comes at a cost that we're not willing to pay.\u003c/p>\n\u003cp>Economist \u003ca href=\"https://www.econ.iastate.edu/people/catherine-kling\">Catherine Kling\u003c/a>, at Iowa State University, is working on this.\u003c/p>\n\u003cp>\"In an ideal world, we would include the cost into a decision of where to produce, and how much to produce,\" she says.\u003c/p>\n\u003cp>Kling admits that this is not easy. It forces economists to be inventive. They've studied how much farther people are willing to drive to visit a pristine ecosystem versus a polluted one, for instance. That's a measure of how much they value it.\u003c/p>\n\u003cfigure id=\"attachment_109110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane-2.jpg\" alt=\"Before sugar cane is harvested, farmers set fire to it to burn away the leaves.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Before sugar cane is harvested, farmers set fire to it to burn away the leaves. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Another way we do it is to straight-out ask people,\" Kling says. How much would they pay to restore a wetland, and bring back wildlife there?\u003c/p>\n\u003cp>Like all prices, these are based on personal preferences. Kling says that people tend to put higher values on ecosystems that seem unique, beautiful, original and natural. She hasn't tried to calculate the price that people would put on the ecosystem of the Everglades, and compare it to the grasslands of Colorado, but she suspects that people would consider the Everglades more valuable.\u003c/p>\n\u003cp>Ecologists aren't always happy about these subjective judgments. An ordinary-looking grassland can be just as precious, ecologically speaking, as an alligator-filled swamp. \"The key is not to lose ecosystems,\" says Leonard Scinto, from Florida International University.\u003c/p>\n\u003cp>But the way Kling sees it, just talking about the economic value of ecosystems represents real progress. It's evidence that policymakers — and even consumers — are starting to balance the value of food against the environmental cost of producing it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 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/109101/the-environmental-cost-of-growing-food","authors":["byline_bayareabites_109101"],"categories":["bayareabites_358","bayareabites_60"],"tags":["bayareabites_8932","bayareabites_511","bayareabites_15445"],"featImg":"bayareabites_109102","label":"bayareabites"},"bayareabites_99783":{"type":"posts","id":"bayareabites_99783","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99783","score":null,"sort":[1440786515000]},"guestAuthors":[],"slug":"in-the-search-for-the-perfect-sugar-substitute-another-candidate-emerges","title":"In The Search For The Perfect Sugar Substitute, Another Candidate Emerges","publishDate":1440786515,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\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":"There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.","status":"publish","parent":0,"modified":1440786515,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":930},"headData":{"title":"In The Search For The Perfect Sugar Substitute, Another Candidate Emerges | KQED","description":"There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99783 http://ww2.kqed.org/bayareabites/?p=99783","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/28/in-the-search-for-the-perfect-sugar-substitute-another-candidate-emerges/","disqusTitle":"In The Search For The Perfect Sugar Substitute, Another Candidate Emerges","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"434597445","nprApiLink":"http://api.npr.org/query?id=434597445&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/25/434597445/in-the-hunt-for-the-perfect-sugar-substitute-another-candidate-emerges?ft=nprml&f=434597445","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Aug 2015 13:43:00 -0400","nprStoryDate":"Tue, 25 Aug 2015 16:22:00 -0400","nprLastModifiedDate":"Wed, 26 Aug 2015 13:43:19 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3?orgId=1&topicId=1134&d=246&p=2&story=434597445&t=progseg&e=434544653&seg=18&ft=nprml&f=434597445","nprAudioM3u":"http://api.npr.org/m3u/1434668784-edb5cf.m3u?orgId=1&topicId=1134&d=246&p=2&story=434597445&t=progseg&e=434544653&seg=18&ft=nprml&f=434597445","path":"/bayareabites/99783/in-the-search-for-the-perfect-sugar-substitute-another-candidate-emerges","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3?orgId=1&topicId=1134&d=246&p=2&story=434597445&t=progseg&e=434544653&seg=18&ft=nprml&f=434597445","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\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/99783/in-the-search-for-the-perfect-sugar-substitute-another-candidate-emerges","authors":["byline_bayareabites_99783"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_358"],"tags":["bayareabites_14732","bayareabites_663","bayareabites_2613","bayareabites_511","bayareabites_14733"],"featImg":"bayareabites_99784","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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