Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death
Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks
Nuts For Longevity: Daily Handful Is Linked To Longer Life
5 Foods and Beverages that Nourish, Heal and Protect Your Skin
Hey, Fellas, Olive Oil And Nuts Tied to Prostate Cancer Survival
Brown Sugar and Thyme Roasted Pecans
Apricot and Pistachio Soufflé
Crispy Tuiles a L'Orange
Nuts for Trader Joe's
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Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"thy-tran":{"type":"authors","id":"5018","meta":{"index":"authors_1591205172","id":"5018","found":true},"name":"Thy Tran","firstName":"Thy","lastName":"Tran","slug":"thy-tran","email":"thy@wanderingspoon.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/bayareabites"},"darathompson":{"type":"authors","id":"5402","meta":{"index":"authors_1591205172","id":"5402","found":true},"name":"Dara Thompson","firstName":"Dara","lastName":"Thompson","slug":"darathompson","email":"drdarathompson@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal 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FM","link":"/"}},"bayareabites_115852":{"type":"posts","id":"bayareabites_115852","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115852","score":null,"sort":[1489428905000]},"guestAuthors":[],"slug":"eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","title":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","publishDate":1489428905,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_115854\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg\" alt=\"Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-115854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S. \u003ccite>(Paul Taylor/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About half of all U.S. deaths from heart disease, stroke and Type 2 diabetes are linked to poor diets, \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608221\">according to a new study\u003c/a> published in the Journal of the American Medical Association.\u003c/p>\n\u003cp>And eating more — or less — of just 10 types of food can help raise or lower the risk of death from these causes.\u003c/p>\n\u003cp>Scientists at Tufts University identified the foods that seem to contribute the most to the risk. At the top of the list? Salt. Consuming too much salt was associated with 9.5 percent of the deaths.\u003c/p>\n\u003cp>Next — and I sympathize with all of you who love to eat these — high intake of red meat and processed meats such as bacon was linked to 8 percent of the deaths. And sugary drinks were a factor in 7.4 percent of the deaths.\u003c/p>\n\u003cp>We know, it may be tough to cut back on foods you love. Bacon is so alluring to many that it has even been called the '\u003ca href=\"http://www.npr.org/sections/health-shots/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">gateway' to meat \u003c/a>for vegetarians!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, here's the flip side: The researchers also found there's a significant risk in eating too little of certain healthy foods. So, think of it this way: You can start consuming more of the foods that are protective.\u003c/p>\n\u003cp>For instance, the study found that low consumption of nuts and seeds was linked to about 9 percent of deaths.\u003c/p>\n\u003cp>In addition, diets low in seafood, whole grains and fruits and vegetables were found to contribute to about 6-8 percent of the deaths.\u003c/p>\n\u003cfigure id=\"attachment_115855\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg\" alt=\"On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-115855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes. \u003ccite>(John Lawson/Belhaven/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The good news is that we now understand which foods we need to target to prevent Americans from dying prematurely from cardiometabolic diseases,\" says lead study author \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/renata-micha\">Renata Micha\u003c/a>, a public health nutritionist and epidemiologist at the Friedman School at Tufts University.\u003c/p>\n\u003cp>In 2012, about 700,000 Americans died from these diseases. Diet was linked to nearly 319,000 of these deaths. \"This is a remarkable burden, nearly 1,000 deaths each day\" linked to dietary habits, says senior study author \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School at Tufts.\u003c/p>\n\u003cp>So, changing Americans dietary habits could have a significant impact, the authors argue. \"Our research suggests that nearly half of the risk can be reduced [by] eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>The new analysis is based on data from the federal survey known as NHANES, the National Health and Nutrition Examination Survey. Researchers asked some 8,500 participants about their eating habits. In addition, Mozaffarian and his colleagues estimated associations of diet and disease from prior studies and clinical trials.\u003c/p>\n\u003cp>Now, the task of estimating death or disease linked to diet is tricky. Scientists use statistical methods to try to tease apart the impact of diet as part of people's overall lifestyle.\u003c/p>\n\u003cp>One challenge: People who have healthy diets often have other healthy habits, too — such as getting regular exercise. Dietary habits also track with socio-economic status. So, people with lower incomes are more likely to have poorer diets compared with wealthier people.\u003c/p>\n\u003cp>The Tufts researchers used studies that had controlled for these lifestyle factors, but it's not a perfect science.\u003c/p>\n\u003cp>\"Relying on evidence from observational studies...carries the potential limitation of confounding bias,\" states an editorial that was \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608201\">published\u003c/a> alongside the study. The editorial raises the possibility that the effect of confounding factors such as socioeconomic status and physical activity could be substantial. \"For instance, it's possible that processed meat consumption merely reflects a Westernized dietary pattern.\"\u003c/p>\n\u003cp>Mozaffarian acknowledges the limitations. \"At the end of the day, our findings might modestly over - or under-estimate the health burdens, he told us.\u003c/p>\n\u003cp>He says the bigger point is this: \"Whether poor diet is causing 1,000 cardiovascular and diabetes deaths per day, or 500, it remains among the leading causes of preventable suffering.\"\u003c/p>\n\u003cp>Poor diets are also linked to billions of dollars in healthcare spending. For instance, diabetes \u003ca href=\"https://www.cdc.gov/diabetes/pubs/statsreport14/national-diabetes-report-web.pdf\">costs\u003c/a> the U.S. $245 billion a year. In the U.S., a women with diabetes\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/14675789.\"> incurs\u003c/a>, on average, about $283,000 in lifetime health care costs. (Many cost studies don't separate Type 1 and Type 2 diabetes.)\u003c/p>\n\u003cp>If you love foods that are associated with cardiovascular risks, you don't have to give them up entirely. As most nutrition studies show, it's excessive consumption that drives up the risk.\u003c/p>\n\u003cp>For instance, dietary guidelines recommend limiting sugar consumption to no more than 10 percent of daily calories. This means that a single 200-calorie sugary drink may be OK for a person who typically consumes a 2,000 calorie-per-day diet.\u003c/p>\n\u003cp>The problem: Most Americans \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">consume much more.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds. Nearly half of U.S. deaths from these causes were linked to diet.","status":"publish","parent":0,"modified":1489429065,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":844},"headData":{"title":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death | KQED","description":"Too much bacon, or too few nuts, can influence the risk of death from heart disease and Type 2 diabetes, a study finds. Nearly half of U.S. deaths from these causes were linked to diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115852 https://ww2.kqed.org/bayareabites/?p=115852","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/13/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death/","disqusTitle":"Eating More — Or Less — Of 10 Foods May Cut Risk Of Early Death","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Paul Taylor/Getty Images, John Lawson/Belhaven/Getty Images","nprStoryId":"519443324","nprApiLink":"http://api.npr.org/query?id=519443324&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease?ft=nprml&f=519443324","nprRetrievedStory":"1","nprPubDate":"Sat, 11 Mar 2017 08:10:00 -0500","nprStoryDate":"Sat, 11 Mar 2017 07:00:00 -0500","nprLastModifiedDate":"Sat, 11 Mar 2017 08:10:50 -0500","path":"/bayareabites/115852/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115854\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg\" alt=\"Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-115854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/bacon1_custom-867257bd89cf2ad8849abbe694e9e05895478412-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Consuming a diet that contains high amounts of red and processed meat such as bacon was linked to 8 percent of cardiometabolic deaths in the U.S. \u003ccite>(Paul Taylor/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About half of all U.S. deaths from heart disease, stroke and Type 2 diabetes are linked to poor diets, \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608221\">according to a new study\u003c/a> published in the Journal of the American Medical Association.\u003c/p>\n\u003cp>And eating more — or less — of just 10 types of food can help raise or lower the risk of death from these causes.\u003c/p>\n\u003cp>Scientists at Tufts University identified the foods that seem to contribute the most to the risk. At the top of the list? Salt. Consuming too much salt was associated with 9.5 percent of the deaths.\u003c/p>\n\u003cp>Next — and I sympathize with all of you who love to eat these — high intake of red meat and processed meats such as bacon was linked to 8 percent of the deaths. And sugary drinks were a factor in 7.4 percent of the deaths.\u003c/p>\n\u003cp>We know, it may be tough to cut back on foods you love. Bacon is so alluring to many that it has even been called the '\u003ca href=\"http://www.npr.org/sections/health-shots/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">gateway' to meat \u003c/a>for vegetarians!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, here's the flip side: The researchers also found there's a significant risk in eating too little of certain healthy foods. So, think of it this way: You can start consuming more of the foods that are protective.\u003c/p>\n\u003cp>For instance, the study found that low consumption of nuts and seeds was linked to about 9 percent of deaths.\u003c/p>\n\u003cp>In addition, diets low in seafood, whole grains and fruits and vegetables were found to contribute to about 6-8 percent of the deaths.\u003c/p>\n\u003cfigure id=\"attachment_115855\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg\" alt=\"On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-115855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/nuts1_custom-2c2df4db5264f538b9909ed81edad561d0248011-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">On the flip side, the study found that diets containing low amounts of nuts and seeds were linked to about 9 percent of deaths from heart disease and Type 2 diabetes. \u003ccite>(John Lawson/Belhaven/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The good news is that we now understand which foods we need to target to prevent Americans from dying prematurely from cardiometabolic diseases,\" says lead study author \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/renata-micha\">Renata Micha\u003c/a>, a public health nutritionist and epidemiologist at the Friedman School at Tufts University.\u003c/p>\n\u003cp>In 2012, about 700,000 Americans died from these diseases. Diet was linked to nearly 319,000 of these deaths. \"This is a remarkable burden, nearly 1,000 deaths each day\" linked to dietary habits, says senior study author \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School at Tufts.\u003c/p>\n\u003cp>So, changing Americans dietary habits could have a significant impact, the authors argue. \"Our research suggests that nearly half of the risk can be reduced [by] eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>The new analysis is based on data from the federal survey known as NHANES, the National Health and Nutrition Examination Survey. Researchers asked some 8,500 participants about their eating habits. In addition, Mozaffarian and his colleagues estimated associations of diet and disease from prior studies and clinical trials.\u003c/p>\n\u003cp>Now, the task of estimating death or disease linked to diet is tricky. Scientists use statistical methods to try to tease apart the impact of diet as part of people's overall lifestyle.\u003c/p>\n\u003cp>One challenge: People who have healthy diets often have other healthy habits, too — such as getting regular exercise. Dietary habits also track with socio-economic status. So, people with lower incomes are more likely to have poorer diets compared with wealthier people.\u003c/p>\n\u003cp>The Tufts researchers used studies that had controlled for these lifestyle factors, but it's not a perfect science.\u003c/p>\n\u003cp>\"Relying on evidence from observational studies...carries the potential limitation of confounding bias,\" states an editorial that was \u003ca href=\"http://jamanetwork.com/journals/jama/fullarticle/2608201\">published\u003c/a> alongside the study. The editorial raises the possibility that the effect of confounding factors such as socioeconomic status and physical activity could be substantial. \"For instance, it's possible that processed meat consumption merely reflects a Westernized dietary pattern.\"\u003c/p>\n\u003cp>Mozaffarian acknowledges the limitations. \"At the end of the day, our findings might modestly over - or under-estimate the health burdens, he told us.\u003c/p>\n\u003cp>He says the bigger point is this: \"Whether poor diet is causing 1,000 cardiovascular and diabetes deaths per day, or 500, it remains among the leading causes of preventable suffering.\"\u003c/p>\n\u003cp>Poor diets are also linked to billions of dollars in healthcare spending. For instance, diabetes \u003ca href=\"https://www.cdc.gov/diabetes/pubs/statsreport14/national-diabetes-report-web.pdf\">costs\u003c/a> the U.S. $245 billion a year. In the U.S., a women with diabetes\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/14675789.\"> incurs\u003c/a>, on average, about $283,000 in lifetime health care costs. (Many cost studies don't separate Type 1 and Type 2 diabetes.)\u003c/p>\n\u003cp>If you love foods that are associated with cardiovascular risks, you don't have to give them up entirely. As most nutrition studies show, it's excessive consumption that drives up the risk.\u003c/p>\n\u003cp>For instance, dietary guidelines recommend limiting sugar consumption to no more than 10 percent of daily calories. This means that a single 200-calorie sugary drink may be OK for a person who typically consumes a 2,000 calorie-per-day diet.\u003c/p>\n\u003cp>The problem: Most Americans \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">consume much more.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115852/eating-more-or-less-of-10-foods-may-cut-risk-of-early-death","authors":["byline_bayareabites_115852"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_278","bayareabites_11215","bayareabites_1828"],"featImg":"bayareabites_115853","label":"source_bayareabites_115852"},"bayareabites_100413":{"type":"posts","id":"bayareabites_100413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100413","score":null,"sort":[1442248379000]},"guestAuthors":[],"slug":"oh-nuts-why-californias-pistachio-trees-are-shooting-blanks","title":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks","publishDate":1442248379,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.","status":"publish","parent":0,"modified":1442248379,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1066},"headData":{"title":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks | KQED","description":"This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100413 http://ww2.kqed.org/bayareabites/?p=100413","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/14/oh-nuts-why-californias-pistachio-trees-are-shooting-blanks/","disqusTitle":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"439509278","nprApiLink":"http://api.npr.org/query?id=439509278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/11/439509278/oh-nuts-why-california-s-pistachio-trees-are-shooting-blanks?ft=nprml&f=439509278","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Sep 2015 17:27:00 -0400","nprStoryDate":"Fri, 11 Sep 2015 16:28:00 -0400","nprLastModifiedDate":"Fri, 11 Sep 2015 17:27:44 -0400","path":"/bayareabites/100413/oh-nuts-why-californias-pistachio-trees-are-shooting-blanks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100413/oh-nuts-why-californias-pistachio-trees-are-shooting-blanks","authors":["byline_bayareabites_100413"],"categories":["bayareabites_1874","bayareabites_60"],"tags":["bayareabites_14821","bayareabites_250","bayareabites_11813","bayareabites_14822","bayareabites_1828","bayareabites_2036","bayareabites_12811"],"featImg":"bayareabites_100414","label":"bayareabites"},"bayareabites_74189":{"type":"posts","id":"bayareabites_74189","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74189","score":null,"sort":[1385088123000]},"guestAuthors":[],"slug":"nuts-for-longevity-daily-handful-is-linked-to-longer-life","title":"Nuts For Longevity: Daily Handful Is Linked To Longer Life","publishDate":1385088123,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.","status":"publish","parent":0,"modified":1385088136,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":856},"headData":{"title":"Nuts For Longevity: Daily Handful Is Linked To Longer Life | KQED","description":"Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74189 http://blogs.kqed.org/bayareabites/?p=74189","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/21/nuts-for-longevity-daily-handful-is-linked-to-longer-life/","disqusTitle":"Nuts For Longevity: Daily Handful Is Linked To Longer Life","nprByline":"Allison Aubrey","nprStoryId":"246549388","nprApiLink":"http://api.npr.org/query?id=246549388&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life?ft=3&f=246549388","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Nov 2013 19:09:00 -0500","nprStoryDate":"Thu, 21 Nov 2013 15:00:00 -0500","nprLastModifiedDate":"Thu, 21 Nov 2013 19:09:09 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388","nprAudioM3u":"http://api.npr.org/m3u/1246590177-dcb497.m3u?orgId=1&topicId=1053&ft=3&f=246549388","path":"/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life","authors":["byline_bayareabites_74189"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_8624","bayareabites_11346","bayareabites_11260","bayareabites_11289","bayareabites_1828","bayareabites_11925","bayareabites_11318","bayareabites_10921","bayareabites_12721"],"featImg":"bayareabites_74190","label":"bayareabites"},"bayareabites_64851":{"type":"posts","id":"bayareabites_64851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64851","score":null,"sort":[1373557324000]},"guestAuthors":[],"slug":"5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","title":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","publishDate":1373557324,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.","status":"publish","parent":0,"modified":1459359730,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":870},"headData":{"title":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin | KQED","description":"You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64851 http://blogs.kqed.org/bayareabites/?p=64851","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/11/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin/","disqusTitle":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","source":"Health and Nutrition","sourceUrl":"http://ww2.kqed.org/bayareabites/category/health-and-nutrition/","path":"/bayareabites/64851/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64851/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","authors":["5402","5014"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_11984","bayareabites_125","bayareabites_11449","bayareabites_11395","bayareabites_876","bayareabites_1828","bayareabites_11983","bayareabites_8523","bayareabites_11220","bayareabites_1012","bayareabites_11982","bayareabites_2355"],"featImg":"bayareabites_64923","label":"source_bayareabites_64851"},"bayareabites_63246":{"type":"posts","id":"bayareabites_63246","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63246","score":null,"sort":[1370903220000]},"guestAuthors":[],"slug":"hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival","title":"Hey, Fellas, Olive Oil And Nuts Tied to Prostate Cancer Survival","publishDate":1370903220,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63250\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/oliveoilnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/oliveoilnut.jpg\" alt=\"Olive oil and nuts tied to prostate cancer survival. Photo: Heather Rousseau/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-63250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil and nuts tied to prostate cancer survival. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/190360777/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival\">The Salt at NPR Food\u003c/a> (6/10/13)\u003c/p>\n\u003cp>Sometimes, it doesn't take a major diet overhaul to get significant health benefits. Small changes can be helpful, too.\u003c/p>\n\u003cp>This seems to be the take-home message from a new study in \u003cem>JAMA Internal Medicine\u003c/em> linking olive oil and nuts to improved survival from prostate cancer.\u003c/p>\n\u003cp>Researchers studied the fat intake of more than 4,500 men who had been diagnosed with non-metastatic prostate cancer (this is cancer that's still confined to the prostate gland and has not spread to another place in the body).\u003c/p>\n\u003cp>It turns out that men who replaced 10 percent of their total daily calories from carbohydrates (such as rice, bread and sweets) with vegetable fats (such as olive oil and canola) after their cancer diagnosis had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent reduced risk of death during a median of eight years of follow-up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, adding a daily ounce of nuts to their diets was linked to an 18 percent lower risk of developing metastatic prostate cancer.\u003c/p>\n\u003cp>So what's at play in the body?\u003c/p>\n\u003cp>\"I think it could be several things,\" study author \u003ca href=\"http://profiles.ucsf.edu/erin.richman\">Erin Richman\u003c/a> of University of California, San Francisco, told me by phone. \"Consumption of oils and nuts increases plasma antioxidants and reduces circulating insulin ... and inflammatory markers,\" she explains. And this could be significant, since high levels of insulin, cell damage and inflammation can all play a role in the progression of cancer.\u003c/p>\n\u003cp>Richman says she wasn't necessarily surprised by the results, though \"the finding that vegetable fat (was beneficial) was new\" and worthy of follow-up studies. This was an observational study, so it's tough to suss out whether it's the high intake of vegetable fat \u003cem>or\u003c/em> a lower intake of carbs that is responsible for the effect observed.\u003c/p>\n\u003cp>As the researchers point out, there are lots of men who could potentially benefit from dietary changes. The American Cancer Society estimates there will be about 238,000 \u003ca href=\"http://www.cancer.org/cancer/prostatecancer/overviewguide/prostate-cancer-overview-key-statistics\">new cases\u003c/a> of prostate cancer diagnosed this year. And about 2.5 million men currently have the disease.\u003c/p>\n\u003cp>The findings fit with a larger body of evidence pointing towards multiple health benefits of reducing consumption of refined carbohydrates and replacing foods high in saturated fats with plant-based sources of fat, including oils, nuts and avocados.\u003c/p>\n\u003cp>We asked outside experts who were not involved in the study to comment on the findings.\u003c/p>\n\u003cp>\"These data in cancer patients, specifically men with prostate cancer, echo what we have seen in healthy individuals,\" wrote\u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\"> Dr. Lawrence Appel\u003c/a> of Johns Hopkins University in an email. \"Vegetable fat (mostly oils) appear to be beneficial.\"\u003c/p>\n\u003cp>And this year, we've seen some of the most convincing \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=abstract\">evidence\u003c/a> that following a Mediterranean diet, rich in fish, vegetables, beans and fruits — as well as olive oil and nuts — can significantly cut the risk of cardiovascular events, such as strokes, among at-risk individuals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Replacing some dietary carbohydrates with vegetable fats may help keep prostate cancer from spreading. That's the word from a study of more than 4,500 men that looked at the effects of dietary changes after their initial diagnosis.","status":"publish","parent":0,"modified":1370903220,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":520},"headData":{"title":"Hey, Fellas, Olive Oil And Nuts Tied to Prostate Cancer Survival | KQED","description":"Replacing some dietary carbohydrates with vegetable fats may help keep prostate cancer from spreading. That's the word from a study of more than 4,500 men that looked at the effects of dietary changes after their initial diagnosis.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63246 http://blogs.kqed.org/bayareabites/?p=63246","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/10/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival/","disqusTitle":"Hey, Fellas, Olive Oil And Nuts Tied to Prostate Cancer Survival","nprByline":"Allison Aubrey","nprStoryId":"190360777","nprApiLink":"http://api.npr.org/query?id=190360777&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/10/190360777/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival?ft=3&f=190360777","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Jun 2013 18:01:00 -0400","nprStoryDate":"Mon, 10 Jun 2013 18:00:00 -0400","nprLastModifiedDate":"Mon, 10 Jun 2013 18:01:38 -0400","path":"/bayareabites/63246/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63250\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/oliveoilnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/oliveoilnut.jpg\" alt=\"Olive oil and nuts tied to prostate cancer survival. Photo: Heather Rousseau/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-63250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil and nuts tied to prostate cancer survival. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/190360777/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival\">The Salt at NPR Food\u003c/a> (6/10/13)\u003c/p>\n\u003cp>Sometimes, it doesn't take a major diet overhaul to get significant health benefits. Small changes can be helpful, too.\u003c/p>\n\u003cp>This seems to be the take-home message from a new study in \u003cem>JAMA Internal Medicine\u003c/em> linking olive oil and nuts to improved survival from prostate cancer.\u003c/p>\n\u003cp>Researchers studied the fat intake of more than 4,500 men who had been diagnosed with non-metastatic prostate cancer (this is cancer that's still confined to the prostate gland and has not spread to another place in the body).\u003c/p>\n\u003cp>It turns out that men who replaced 10 percent of their total daily calories from carbohydrates (such as rice, bread and sweets) with vegetable fats (such as olive oil and canola) after their cancer diagnosis had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent reduced risk of death during a median of eight years of follow-up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, adding a daily ounce of nuts to their diets was linked to an 18 percent lower risk of developing metastatic prostate cancer.\u003c/p>\n\u003cp>So what's at play in the body?\u003c/p>\n\u003cp>\"I think it could be several things,\" study author \u003ca href=\"http://profiles.ucsf.edu/erin.richman\">Erin Richman\u003c/a> of University of California, San Francisco, told me by phone. \"Consumption of oils and nuts increases plasma antioxidants and reduces circulating insulin ... and inflammatory markers,\" she explains. And this could be significant, since high levels of insulin, cell damage and inflammation can all play a role in the progression of cancer.\u003c/p>\n\u003cp>Richman says she wasn't necessarily surprised by the results, though \"the finding that vegetable fat (was beneficial) was new\" and worthy of follow-up studies. This was an observational study, so it's tough to suss out whether it's the high intake of vegetable fat \u003cem>or\u003c/em> a lower intake of carbs that is responsible for the effect observed.\u003c/p>\n\u003cp>As the researchers point out, there are lots of men who could potentially benefit from dietary changes. The American Cancer Society estimates there will be about 238,000 \u003ca href=\"http://www.cancer.org/cancer/prostatecancer/overviewguide/prostate-cancer-overview-key-statistics\">new cases\u003c/a> of prostate cancer diagnosed this year. And about 2.5 million men currently have the disease.\u003c/p>\n\u003cp>The findings fit with a larger body of evidence pointing towards multiple health benefits of reducing consumption of refined carbohydrates and replacing foods high in saturated fats with plant-based sources of fat, including oils, nuts and avocados.\u003c/p>\n\u003cp>We asked outside experts who were not involved in the study to comment on the findings.\u003c/p>\n\u003cp>\"These data in cancer patients, specifically men with prostate cancer, echo what we have seen in healthy individuals,\" wrote\u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\"> Dr. Lawrence Appel\u003c/a> of Johns Hopkins University in an email. \"Vegetable fat (mostly oils) appear to be beneficial.\"\u003c/p>\n\u003cp>And this year, we've seen some of the most convincing \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=abstract\">evidence\u003c/a> that following a Mediterranean diet, rich in fish, vegetables, beans and fruits — as well as olive oil and nuts — can significantly cut the risk of cardiovascular events, such as strokes, among at-risk individuals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63246/hey-fellas-olive-oil-and-nuts-tied-to-prostate-cancer-survival","authors":["byline_bayareabites_63246"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11806","bayareabites_11096","bayareabites_11805","bayareabites_1828","bayareabites_8347","bayareabites_11804","bayareabites_10921"],"featImg":"bayareabites_63250","label":"bayareabites"},"bayareabites_50108":{"type":"posts","id":"bayareabites_50108","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50108","score":null,"sort":[1355853972000]},"guestAuthors":[],"slug":"brown-sugar-and-thyme-roasted-pecans","title":"Brown Sugar and Thyme Roasted Pecans","publishDate":1355853972,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Brown Sugar and Thyme Pecans\" title=\"Brown Sugar and Thyme Pecans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50110\">\u003c/a>\u003cbr>\n\u003cem>Brown Sugar and Thyme Pecans\u003c/em>\u003c/p>\n\u003cp>It’s funny how certain smells work their way into your subconscious where they develop into permanent little memory bombs.\u003c/p>\n\u003cp>For me, this time of year, I crave the scent of \u003ca href=\"http://www.bridgeandtunnelclub.com/bigmap/citywide/feed/nuts4nuts/index.htm\">Nuts 4 Nuts\u003c/a>.\u003cbr>\n\u003cstrong>Nuts 4 Nuts = Christmastime in NYC\u003c/strong>.\u003c/p>\n\u003cp>For those unfamiliar with this New York institution, Nuts 4 Nuts are street carts that sell honey roasted nuts -- peanuts, cashews, and almonds. The thing about Nuts 4 Nuts though is, sadly, they always smell better than they taste.\u003c/p>\n\u003cp>This year I decided to end the cycle of disappointment once and for all and make my own. I started out with a typical recipe for sugared pecans amped it up with brown sugar, cinnamon, thyme, and a touch of sea salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Total win. I could not stop eating these. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or just munch by the handful.\u003c/p>\n\u003cp>Best of all, the recipe is versatile. Experiment with your own custom mix of spices and nuts. Chai spiced almonds? Sure. Five spice Cashews? Go nuts.\u003c/p>\n\u003cp>These \u003cstrong>Brown Sugar and Thyme Pecans\u003c/strong> are killer though. Make a big batch. They’ll go quick. Also these sugared nuts would make for a super easy, super delicious homemade gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Nuts 4 Nuts got nothing on me\" title=\"Nuts 4 Nuts got nothing on me\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50109\">\u003c/a>\u003cbr>\n\u003cem>Nuts 4 Nuts got nothing on me\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brown Sugar and Thyme Roasted Pecans\u003c/strong>\u003cbr>\n\u003cem>Crunchy oven-roasted sugared pecans coated in a heavenly combination of brown sugar, cinnamon, and thyme, with just a touch of sea salt. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or eat by the handful.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 egg white\u003c/li>\n\u003cli>4 cups pecan halves\u003c/li>\n\u003cli>1/2 cup light brown sugar\u003c/li>\n\u003cli>1 heaping tablespoon fresh thyme, finely chopped\u003c/li>\n\u003cli>1 1/2 teaspoons ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 225 degrees. Line a rimmed baking pan with foil and grease with butter.\u003c/li>\n\u003cli>Whip the egg white in a large mixing bowl until soft peaks form. Fold in the pecans to coat evenly.\u003c/li>\n\u003cli>Combine the sugar, thyme, cinnamon, and salt in a Tupperware with a lid or Ziploc bag; shake until everything is mixed evenly, breaking up any clumps of sugar. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.\u003c/li>\n\u003cli>Bake until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Crunchy oven-roasted sugared pecans coated in a heavenly combination of brown sugar, cinnamon, and thyme, with just a touch of sea salt. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or eat by the handful.","status":"publish","parent":0,"modified":1358637654,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":422},"headData":{"title":"Brown Sugar and Thyme Roasted Pecans | KQED","description":"Crunchy oven-roasted sugared pecans coated in a heavenly combination of brown sugar, cinnamon, and thyme, with just a touch of sea salt. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or eat by the handful.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50108 http://blogs.kqed.org/bayareabites/?p=50108","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/18/brown-sugar-and-thyme-roasted-pecans/","disqusTitle":"Brown Sugar and Thyme Roasted Pecans","path":"/bayareabites/50108/brown-sugar-and-thyme-roasted-pecans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Brown Sugar and Thyme Pecans\" title=\"Brown Sugar and Thyme Pecans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50110\">\u003c/a>\u003cbr>\n\u003cem>Brown Sugar and Thyme Pecans\u003c/em>\u003c/p>\n\u003cp>It’s funny how certain smells work their way into your subconscious where they develop into permanent little memory bombs.\u003c/p>\n\u003cp>For me, this time of year, I crave the scent of \u003ca href=\"http://www.bridgeandtunnelclub.com/bigmap/citywide/feed/nuts4nuts/index.htm\">Nuts 4 Nuts\u003c/a>.\u003cbr>\n\u003cstrong>Nuts 4 Nuts = Christmastime in NYC\u003c/strong>.\u003c/p>\n\u003cp>For those unfamiliar with this New York institution, Nuts 4 Nuts are street carts that sell honey roasted nuts -- peanuts, cashews, and almonds. The thing about Nuts 4 Nuts though is, sadly, they always smell better than they taste.\u003c/p>\n\u003cp>This year I decided to end the cycle of disappointment once and for all and make my own. I started out with a typical recipe for sugared pecans amped it up with brown sugar, cinnamon, thyme, and a touch of sea salt.\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>Total win. I could not stop eating these. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or just munch by the handful.\u003c/p>\n\u003cp>Best of all, the recipe is versatile. Experiment with your own custom mix of spices and nuts. Chai spiced almonds? Sure. Five spice Cashews? Go nuts.\u003c/p>\n\u003cp>These \u003cstrong>Brown Sugar and Thyme Pecans\u003c/strong> are killer though. Make a big batch. They’ll go quick. Also these sugared nuts would make for a super easy, super delicious homemade gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Nuts 4 Nuts got nothing on me\" title=\"Nuts 4 Nuts got nothing on me\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50109\">\u003c/a>\u003cbr>\n\u003cem>Nuts 4 Nuts got nothing on me\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brown Sugar and Thyme Roasted Pecans\u003c/strong>\u003cbr>\n\u003cem>Crunchy oven-roasted sugared pecans coated in a heavenly combination of brown sugar, cinnamon, and thyme, with just a touch of sea salt. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or eat by the handful.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 egg white\u003c/li>\n\u003cli>4 cups pecan halves\u003c/li>\n\u003cli>1/2 cup light brown sugar\u003c/li>\n\u003cli>1 heaping tablespoon fresh thyme, finely chopped\u003c/li>\n\u003cli>1 1/2 teaspoons ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 225 degrees. Line a rimmed baking pan with foil and grease with butter.\u003c/li>\n\u003cli>Whip the egg white in a large mixing bowl until soft peaks form. Fold in the pecans to coat evenly.\u003c/li>\n\u003cli>Combine the sugar, thyme, cinnamon, and salt in a Tupperware with a lid or Ziploc bag; shake until everything is mixed evenly, breaking up any clumps of sugar. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.\u003c/li>\n\u003cli>Bake until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50108/brown-sugar-and-thyme-roasted-pecans","authors":["5037"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10810","bayareabites_558","bayareabites_1828"],"featImg":"bayareabites_52963","label":"bayareabites"},"bayareabites_138143":{"type":"posts","id":"bayareabites_138143","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138143","score":null,"sort":[1316240122000]},"guestAuthors":[],"slug":"apricot-and-pistachio-souffle","title":"Apricot and Pistachio Soufflé","publishDate":1316240122,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 109: Classic Conclusions\u003c/p>\n\u003cp>Made from a puree of dried apricots, egg whites, and crushed pistachios, this intensely flavored soufflé is sweetened by the corn syrup in the puree, which also helps the soufflé hold together during cooking and prevents it from cracking.\u003c/p>\n\u003cp>The soufflé mixture can be made a couple of hours ahead and placed in the mold. Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>8 ounces dried apricots\u003cbr>\n1/3 cup light corn syrup\u003cbr>\n1 teaspoon unsalted butter\u003cbr>\n2 tablespoons granulated sugar\u003cbr>\n5 large egg whites\u003cbr>\n1/2 cup pistachios, skinned and crushed\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>WHIPPED CREAM\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons confectioners’ sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\nConfectioners’ sugar, for dusting\u003c/p>\n\u003cp>Mix the dried apricots with 2 cups water in a saucepan and bring to a boil, then reduce the heat and simmer gently for 25 minutes. Most of the moisture should be gone. Preheat the oven to 375 degrees. Coat a 6-cup soufflé dish with the butter and sprinkle the granulated sugar to cover the entire surface.\u003c/p>\n\u003cp>Drain the apricots in a sieve and discard the liquid.\u003c/p>\n\u003cp>Put the apricots in a food processor with the corn syrup and process until pureed. Transfer to a large bowl.\u003c/p>\n\u003cp>Beat the egg whites in a large bowl until stiff. Using a whisk, mix approximately one third of the beaten whites into the apricot mixture. Then add the rest of the beaten egg whites, with 1/3 cup of the crushed pistachios, and fold in gently and quickly with a rubber spatula; this should not take more than 20 to 25 seconds. Reserve the extra pistachios for use as a garnish.\u003c/p>\n\u003cp>Spoon the mixture into the prepared soufflé dish. Smooth the top with a spatula and then, holding the spatula on edge, press it gently into the top of the soufflé to form lines and create a crisscross pattern. Run your finger all around the mold to clean the edges and recess it slightly.\u003c/p>\n\u003cp>Place on a cookie sheet and bake for 25 to 30 minutes. The soufflé should be well set in the center and nicely browned.\u003c/p>\n\u003cp>\u003cstrong>MEANWHILE, MAKE THE WHIPPED CREAM:\u003c/strong> Combine the cream with the confectioners’ sugar and vanilla in a bowl and whip just until it holds a shape. Refrigerate until ready to serve.\u003c/p>\n\u003cp>To serve, spoon 1 or 2 spoonfuls of the cream onto each individual plate, spread it out on the plate, and sprinkle with some of the reserved pistachios. Dust the soufflé with confectioners’ sugar as soon as it emerges from the oven, and spoon onto the plates. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.","status":"publish","parent":0,"modified":1596404860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":498},"headData":{"title":"Apricot and Pistachio Soufflé | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Apricot and Pistachio Soufflé.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138143 http://blogs.kqed.org/essentialpepin/?p=724","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/16/apricot-and-pistachio-souffle/","disqusTitle":"Apricot and Pistachio Soufflé","path":"/bayareabites/138143/apricot-and-pistachio-souffle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 109: Classic Conclusions\u003c/p>\n\u003cp>Made from a puree of dried apricots, egg whites, and crushed pistachios, this intensely flavored soufflé is sweetened by the corn syrup in the puree, which also helps the soufflé hold together during cooking and prevents it from cracking.\u003c/p>\n\u003cp>The soufflé mixture can be made a couple of hours ahead and placed in the mold. Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>8 ounces dried apricots\u003cbr>\n1/3 cup light corn syrup\u003cbr>\n1 teaspoon unsalted butter\u003cbr>\n2 tablespoons granulated sugar\u003cbr>\n5 large egg whites\u003cbr>\n1/2 cup pistachios, skinned and crushed\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>WHIPPED CREAM\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons confectioners’ sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\nConfectioners’ sugar, for dusting\u003c/p>\n\u003cp>Mix the dried apricots with 2 cups water in a saucepan and bring to a boil, then reduce the heat and simmer gently for 25 minutes. Most of the moisture should be gone. Preheat the oven to 375 degrees. Coat a 6-cup soufflé dish with the butter and sprinkle the granulated sugar to cover the entire surface.\u003c/p>\n\u003cp>Drain the apricots in a sieve and discard the liquid.\u003c/p>\n\u003cp>Put the apricots in a food processor with the corn syrup and process until pureed. Transfer to a large bowl.\u003c/p>\n\u003cp>Beat the egg whites in a large bowl until stiff. Using a whisk, mix approximately one third of the beaten whites into the apricot mixture. Then add the rest of the beaten egg whites, with 1/3 cup of the crushed pistachios, and fold in gently and quickly with a rubber spatula; this should not take more than 20 to 25 seconds. Reserve the extra pistachios for use as a garnish.\u003c/p>\n\u003cp>Spoon the mixture into the prepared soufflé dish. Smooth the top with a spatula and then, holding the spatula on edge, press it gently into the top of the soufflé to form lines and create a crisscross pattern. Run your finger all around the mold to clean the edges and recess it slightly.\u003c/p>\n\u003cp>Place on a cookie sheet and bake for 25 to 30 minutes. The soufflé should be well set in the center and nicely browned.\u003c/p>\n\u003cp>\u003cstrong>MEANWHILE, MAKE THE WHIPPED CREAM:\u003c/strong> Combine the cream with the confectioners’ sugar and vanilla in a bowl and whip just until it holds a shape. Refrigerate until ready to serve.\u003c/p>\n\u003cp>To serve, spoon 1 or 2 spoonfuls of the cream onto each individual plate, spread it out on the plate, and sprinkle with some of the reserved pistachios. Dust the soufflé with confectioners’ sugar as soon as it emerges from the oven, and spoon onto the plates. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138143/apricot-and-pistachio-souffle","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16772","bayareabites_16773","bayareabites_16661","bayareabites_16778","bayareabites_12"],"tags":["bayareabites_16798","bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_244","bayareabites_242","bayareabites_16658","bayareabites_1828","bayareabites_3700"],"featImg":"bayareabites_138202","label":"bayareabites_16657"},"bayareabites_138552":{"type":"posts","id":"bayareabites_138552","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138552","score":null,"sort":[1314862813000]},"guestAuthors":[],"slug":"crispy-tuiles-a-lorange","title":"Crispy Tuiles a L'Orange","publishDate":1314862813,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>From the \u003ci>Essential Pépin\u003c/i> tv series, Episode 124: Sweet Endings\u003c/p>\n\u003cp>Tuile means \"tile,\" and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation. \u003cem> —Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes about 20 cookies\u003c/strong>\u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>\n1/4 teaspoon pure vanilla extract\u003cbr>\n2 large egg whites\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\n4 tablespoon (1/2 stick) unsalted butter, melted\u003cbr>\n1/2 cup sliced almonds\u003cbr>\n2 teaspoons grated orange rind\u003c/p>\n\u003cp>Preheat the oven to 400 degrees. Line a baking sheet with a nonstick baking mat and set aside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Combine the sugar, vanilla, and egg whites in a bowl and beat with a whisk for a few seconds until foaming. Add the flour, butter, almonds, and orange rind, mixing them in well. (The batter will be liquid.)\u003c/p>\n\u003cp>Drop about 1 1/2 tablespoons of batter for each cookie onto the prepared pan, leaving at least 4 inches between the mounds to allow for spreading. Bake for 10 to 12 minutes, until lightly browned.\u003c/p>\n\u003cp>Let the cookies \"settle\" for a couple of minutes and then, while they are still hot, lift them off the baking sheet and bend each cookie over a rolling pin or place it into a baguette mold so it takes on the shape of a curved roof tile. Allow them to cool long enough so they maintain their shape when removed. Let cool, and store in an airtight tin.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595926125,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":274},"headData":{"title":"Crispy Tuiles a L'Orange | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Crispy Tuiles a L'Orange.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138552 https://ww2.kqed.org/bayareabites/?p=138552","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/01/crispy-tuiles-a-lorange/","disqusTitle":"Crispy Tuiles a L'Orange","path":"/bayareabites/138552/crispy-tuiles-a-lorange","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>From the \u003ci>Essential Pépin\u003c/i> tv series, Episode 124: Sweet Endings\u003c/p>\n\u003cp>Tuile means \"tile,\" and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation. \u003cem> —Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes about 20 cookies\u003c/strong>\u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>\n1/4 teaspoon pure vanilla extract\u003cbr>\n2 large egg whites\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\n4 tablespoon (1/2 stick) unsalted butter, melted\u003cbr>\n1/2 cup sliced almonds\u003cbr>\n2 teaspoons grated orange rind\u003c/p>\n\u003cp>Preheat the oven to 400 degrees. Line a baking sheet with a nonstick baking mat and set aside.\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>Combine the sugar, vanilla, and egg whites in a bowl and beat with a whisk for a few seconds until foaming. Add the flour, butter, almonds, and orange rind, mixing them in well. (The batter will be liquid.)\u003c/p>\n\u003cp>Drop about 1 1/2 tablespoons of batter for each cookie onto the prepared pan, leaving at least 4 inches between the mounds to allow for spreading. Bake for 10 to 12 minutes, until lightly browned.\u003c/p>\n\u003cp>Let the cookies \"settle\" for a couple of minutes and then, while they are still hot, lift them off the baking sheet and bend each cookie over a rolling pin or place it into a baguette mold so it takes on the shape of a curved roof tile. Allow them to cool long enough so they maintain their shape when removed. Let cool, and store in an airtight tin.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138552/crispy-tuiles-a-lorange","authors":["186"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16891","bayareabites_1820","bayareabites_8476","bayareabites_16859","bayareabites_244","bayareabites_242","bayareabites_16658","bayareabites_1828"],"featImg":"bayareabites_138268","label":"bayareabites_16657"},"bayareabites_1997":{"type":"posts","id":"bayareabites_1997","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1997","score":null,"sort":[1234810129000]},"guestAuthors":[],"slug":"nuts-for-trader-joes","title":"Nuts for Trader Joe's","publishDate":1234810129,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. \u003c/p>\n\u003cp>Walking down that dry goods aisle, I always go overboard. Later, there will be bags and bags of walnuts, pecans or cashews left lying around the kitchen. Spicing them up and distributing them among friends is the best way to deal with that problem. While you can keep them around your house for snacking, they're so addictive that I recommend dividing them up into many small caches, like a squirrel, to extend their goodness as long as possible.\u003c/p>\n\u003cp>\u003cstrong>SMOKY SPICY NUTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 tablespoon smoked paprika\u003cbr>\n1 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon ground cayenne, or to taste\u003cbr>\nPinch cinnamon\u003cbr>\n1 pound shelled walnuts, pecans, almonds or cashews\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 325 F. Line a baking sheet with parchment or brush it lightly with oil. In a large bowl, stir together the olive oil, sugar and spices. Add the nuts and toss until evenly coated. Transfer to a baking sheet and spread into an even layer. Bake until lightly toasted and fragrant, about 20 minutes, stirring halfway through. Take care not to overcook; the nuts will continue to crisp as they cool.\u003c/p>\n\n","blocks":[],"excerpt":"As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. ","status":"publish","parent":0,"modified":1234810129,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":286},"headData":{"title":"Nuts for Trader Joe's | KQED","description":"As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1997 http://blogs.kqed.org/bayareabites/?p=1997","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/02/16/nuts-for-trader-joes/","disqusTitle":"Nuts for Trader Joe's","path":"/bayareabites/1997/nuts-for-trader-joes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. \u003c/p>\n\u003cp>Walking down that dry goods aisle, I always go overboard. Later, there will be bags and bags of walnuts, pecans or cashews left lying around the kitchen. Spicing them up and distributing them among friends is the best way to deal with that problem. While you can keep them around your house for snacking, they're so addictive that I recommend dividing them up into many small caches, like a squirrel, to extend their goodness as long as possible.\u003c/p>\n\u003cp>\u003cstrong>SMOKY SPICY NUTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 tablespoon smoked paprika\u003cbr>\n1 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon ground cayenne, or to taste\u003cbr>\nPinch cinnamon\u003cbr>\n1 pound shelled walnuts, pecans, almonds or cashews\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 325 F. Line a baking sheet with parchment or brush it lightly with oil. In a large bowl, stir together the olive oil, sugar and spices. Add the nuts and toss until evenly coated. Transfer to a baking sheet and spread into an even layer. Bake until lightly toasted and fragrant, about 20 minutes, stirring halfway through. Take care not to overcook; the nuts will continue to crisp as they cool.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1997/nuts-for-trader-joes","authors":["5018"],"categories":["bayareabites_12"],"tags":["bayareabites_1828","bayareabites_1829"],"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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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/2021/10/ATC_1400.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. 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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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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