Protein Goes Green: Can Algae Become The Next Soy?
Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress
Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says
Alternative Grains: Millet and Quinoa Recipes
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Marketed under the name AlgaVia, the powder is starting to show up as an ingredient in grocery store items","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-400x302.jpg","width":400,"height":302,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-800x603.jpg","width":800,"height":603,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-960x724.jpg","width":960,"height":724,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-1024x576.jpg","width":1024,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/algavia-whole-algal-protein_custom-64090758f4ed331b15db20ff0d4cff606e0bc7b7.jpg","width":1024,"height":772}},"fetchFailed":false,"isLoading":false},"bayareabites_84863":{"type":"attachments","id":"bayareabites_84863","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"84863","found":true},"title":"A nutrient-dense diet may help tamp down stress. 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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"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 Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99299":{"type":"posts","id":"bayareabites_99299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99299","score":null,"sort":[1439336658000]},"guestAuthors":[],"slug":"protein-goes-green-can-algae-become-the-next-soy","title":"Protein Goes Green: Can Algae Become The Next Soy?","publishDate":1439336658,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Could the next big thing in alternative proteins be a something tiny and green?\u003c/p>\n\u003cp>Several companies see a bright future for plant protein, and for microalgae in particular. But whether this attractive protein source can muscle out a place for itself against heavyweights like soy and pea is an open question. While soy has been the alternative protein of choice for years, up-and-coming companies like Hampton Creek Foods are using pea protein to make a substitute for eggs and mayonnaise, and are attracting \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">high-powered investors\u003c/a>. Will microalgae companies be able to follow suit?\u003c/p>\n\u003cp>Demand for plant protein of all stripes is growing in concert with growing interest in the U.S. in reducing meat consumption. Lots of people, from vegans to flexitarians to Meatless Monday dabblers, are substituting \u003ca href=\"http://www.latimes.com/science/sciencenow/la-sci-sn-vegan-health-20150121-story.html\">vegetables\u003c/a> for meat. And the national Dietary Guideline Advisory Committee concurs: Their \u003ca href=\"http://www.washingtonpost.com/news/wonkblog/wp/2015/02/19/eating-a-lot-of-meat-is-hurting-the-environment-and-you-should-stop-top-u-s-nutritional-panel-says/\">2015 recommendations\u003c/a> emphasize a plant-based diet and suggest that Americans cut back on meat for health and environmental reasons.\u003c/p>\n\u003cp>Many are seeing a business opportunity in this shift.\u003c/p>\n\u003cp>\"[Product] developers realize we need to broaden our protein horizons and are on the hunt for alternative protein sources,\" \u003ca href=\"https://www.linkedin.com/pub/camilla-stice/4/60a/b39\">Camilla Stice\u003c/a>, a food and nutrition research analyst at the tech strategy firm Lux Research Inc., tells The Salt via email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vegetable proteins are especially attractive, because consumers accept them more than other trendy protein alternatives, like insects. As The Salt has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe\">reported\u003c/a>, even though it's getting easier to snack on bugs, entomophagy still seems pretty creepy to most Westerners.\u003c/p>\n\u003cp>Soy currently dominates the plant protein market, according to Stice. But it has lost some ground, due in part to consumer concerns about \u003ca href=\"http://www.scientificamerican.com/article/soybean-fertility-hormone-isoflavones-genistein/\">estrogen-mimicking compounds\u003c/a> and GMOs. Other plant proteins — from pea, rice, bean, potato and quinoa — are making some inroads.\u003c/p>\n\u003cp>But the algae boosters say it has nutritional advantages that make it stand out. Microalgae is 50 to 60 percent protein, but unlike many soy protein products, where the protein has been isolated from the plant, microalgae is generally used as a whole-food ingredient and retains more than just protein. Nutrients vary by strain, but can include fat; fiber; vitamin A, B, C and E; and minerals.\u003c/p>\n\u003cp>\"Algae\" informally refers to a variety of organisms that are aquatic and photosynthetic but lack stems, roots and leaves. There are \u003ca href=\"http://www.academia.edu/1741106/ALGAE_BIOLOGY\">two broad categories\u003c/a> of algae: macroalgae and microalgae. Macroalgae are seaweeds, like dulse and kelp. They're large and multicellular, and are also \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/19/394060671/watch-your-back-kale-kelp-is-gunning-for-the-veggie-du-jour-title\">of interest\u003c/a> as a food crop. Microalgae are single-celled organisms, and some species (there are thousands) might make good \u003ca href=\"http://www.npr.org/2012/10/25/163606540/algae-as-car-fuel-possible-but-not-sustainable\">biofuel.\u003c/a>\u003c/p>\n\u003cp>A handful of microalgae species, \u003cem>Spirulina\u003c/em> or \u003cem>Chlorella\u003c/em> in particular, also show promise as a natural superfood. Technically, \u003cem>Spirulina\u003c/em> isn't even an algae; it's a kind of cyanobacteria, called blue-green algae. But both \u003cem>Spirulina\u003c/em> and \u003cem>Chlorella\u003c/em> have been used as dietary supplements and in food products like \u003ca href=\"http://www.nakedjuice.com/our-products/juice/green-machine\">green smoothie drinks\u003c/a>, and both are relatively easy to grow. For some companies trying to make microalgae catch on as an alternative protein source, \u003cem>Chlorella\u003c/em> is the microalgae of choice.\u003c/p>\n\u003cp>Here in the U.S., there's some buzz around \u003ca href=\"http://solazyme.com/?lang=en\">Solazyme\u003c/a>, a San Francisco-based company best known for its work with plant-based fuels. Now it's also developing microalgae powder for use in cooking, baking and smoothies. The food products are being marketed under the name AlgaVia, and are beginning to be used as ingredients in \u003ca href=\"http://www.califiafarms.com/products/coffee-creamer/\">grocery store items\u003c/a>.\u003c/p>\n\u003cp>Mark Brooks, the senior vice president of Solazyme's food division, says he's excited about the prospect of bringing algal protein to the masses. \"We are making new-to-the-world, game-changing protein,\" he says.\u003c/p>\n\u003cp>At Solazyme, a strain of \u003cem>Chlorella\u003c/em> microalgae is \u003ca href=\"http://solazyme.com/innovation/?lang=en\">grown\u003c/a> in closed, stainless-steel fermentation tanks (as opposed to the \u003ca href=\"http://allaboutalgae.com/open-pond/\">open-pond system\u003c/a> used in other production facilities) and then washed, dried, and milled into powder.\u003c/p>\n\u003cp>With fermentation, Brooks says, Solazyme can turn plant sugars into protein quickly. The short time required for a finished product is why he calls Solazyme's technology \"revolutionary:\" Instead of taking months to grow a crop, or years to raise an animal into adulthood, high-protein microalgae can be produced in a matter of days.\u003c/p>\n\u003cp>In Portugal, another company, called \u003ca href=\"http://www.allma.com/ing/food-ingredients\">Allma\u003c/a>, is offering microalgae food products. Allma produces a different strain of \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>algae that, unlike Solazyme's microalgae, requires light to grow inside a closed system called a photobioreactor. Sofia Mendonca, the business development manager at Allma, says that this method of growth allows a high level of control over algal growth.\u003c/p>\n\u003cp>Allma is offering several \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>products, Mendonca says, and consumer feedback has been positive. \"Microalgae products are needed,\" she says, because \"they represent a natural, high quality source of essential micronutrients.\" Mendonca thinks the future of microalgae is bright.\u003c/p>\n\u003cp>But that doesn't mean it's quite ready for prime time. \"Microalgae cannot be yet considered a food commodity,\" Mendonca says. And, she says, there are many obstacles for her company and others to overcome before they can scale up.\u003c/p>\n\u003cp>Mario Tredici, a professor at the University of Florence who has spent several decades researching microalgae, says that for now, microalgae is still too costly to compete with other plant proteins. In 10 years, he predicts, the price may come down enough where it could compete with milk and eggs.\u003c/p>\n\u003cp>Stice agrees that cost is a problem. \"The industry is looking for a low-cost, sustainable protein source,\" she says, \"and developers have yet to prove algae is that source.\" Other concerns are also holding microalgae back, she says. Depending on the species of algae, the type of production system, and location, growing microalgae can use a lot of water and have high energy costs.\u003c/p>\n\u003cp>What needs to happen, Tredici says, is more research on growing microalgae at large scales. And if we can figure this puzzle out, cultivation of microalgae could have very large impacts. Growing microalgae saves soil, uses fertilizer with very high efficiency, and doesn't require pesticides. Water can be a problem, but closed systems of cultivation recirculate water to limit waste. Tredici's group is looking into cultivation of a marine microalgae as food, so that freshwater wouldn't be needed at all.\u003c/p>\n\u003cp>It may not be ready yet, but in the future, Tredici says, microalgae could compete with alternative protein sources like insects, with the added benefit of more vitamins and nutrients. \"Protein is important,\" he says, \"but algae are much more than protein.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?","status":"publish","parent":0,"modified":1439336919,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1082},"headData":{"title":"Protein Goes Green: Can Algae Become The Next Soy? | KQED","description":"Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99299 http://ww2.kqed.org/bayareabites/?p=99299","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/11/protein-goes-green-can-algae-become-the-next-soy/","disqusTitle":"Protein Goes Green: Can Algae Become The Next Soy?","nprByline":"Jessie Rack, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"429985941","nprApiLink":"http://api.npr.org/query?id=429985941&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/11/429985941/protein-goes-green-can-algae-become-the-next-soy?ft=nprml&f=429985941","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Aug 2015 17:27:00 -0400","nprStoryDate":"Tue, 11 Aug 2015 17:27:23 -0400","nprLastModifiedDate":"Tue, 11 Aug 2015 17:27:23 -0400","path":"/bayareabites/99299/protein-goes-green-can-algae-become-the-next-soy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could the next big thing in alternative proteins be a something tiny and green?\u003c/p>\n\u003cp>Several companies see a bright future for plant protein, and for microalgae in particular. But whether this attractive protein source can muscle out a place for itself against heavyweights like soy and pea is an open question. While soy has been the alternative protein of choice for years, up-and-coming companies like Hampton Creek Foods are using pea protein to make a substitute for eggs and mayonnaise, and are attracting \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">high-powered investors\u003c/a>. Will microalgae companies be able to follow suit?\u003c/p>\n\u003cp>Demand for plant protein of all stripes is growing in concert with growing interest in the U.S. in reducing meat consumption. Lots of people, from vegans to flexitarians to Meatless Monday dabblers, are substituting \u003ca href=\"http://www.latimes.com/science/sciencenow/la-sci-sn-vegan-health-20150121-story.html\">vegetables\u003c/a> for meat. And the national Dietary Guideline Advisory Committee concurs: Their \u003ca href=\"http://www.washingtonpost.com/news/wonkblog/wp/2015/02/19/eating-a-lot-of-meat-is-hurting-the-environment-and-you-should-stop-top-u-s-nutritional-panel-says/\">2015 recommendations\u003c/a> emphasize a plant-based diet and suggest that Americans cut back on meat for health and environmental reasons.\u003c/p>\n\u003cp>Many are seeing a business opportunity in this shift.\u003c/p>\n\u003cp>\"[Product] developers realize we need to broaden our protein horizons and are on the hunt for alternative protein sources,\" \u003ca href=\"https://www.linkedin.com/pub/camilla-stice/4/60a/b39\">Camilla Stice\u003c/a>, a food and nutrition research analyst at the tech strategy firm Lux Research Inc., tells The Salt via email.\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>Vegetable proteins are especially attractive, because consumers accept them more than other trendy protein alternatives, like insects. As The Salt has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe\">reported\u003c/a>, even though it's getting easier to snack on bugs, entomophagy still seems pretty creepy to most Westerners.\u003c/p>\n\u003cp>Soy currently dominates the plant protein market, according to Stice. But it has lost some ground, due in part to consumer concerns about \u003ca href=\"http://www.scientificamerican.com/article/soybean-fertility-hormone-isoflavones-genistein/\">estrogen-mimicking compounds\u003c/a> and GMOs. Other plant proteins — from pea, rice, bean, potato and quinoa — are making some inroads.\u003c/p>\n\u003cp>But the algae boosters say it has nutritional advantages that make it stand out. Microalgae is 50 to 60 percent protein, but unlike many soy protein products, where the protein has been isolated from the plant, microalgae is generally used as a whole-food ingredient and retains more than just protein. Nutrients vary by strain, but can include fat; fiber; vitamin A, B, C and E; and minerals.\u003c/p>\n\u003cp>\"Algae\" informally refers to a variety of organisms that are aquatic and photosynthetic but lack stems, roots and leaves. There are \u003ca href=\"http://www.academia.edu/1741106/ALGAE_BIOLOGY\">two broad categories\u003c/a> of algae: macroalgae and microalgae. Macroalgae are seaweeds, like dulse and kelp. They're large and multicellular, and are also \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/19/394060671/watch-your-back-kale-kelp-is-gunning-for-the-veggie-du-jour-title\">of interest\u003c/a> as a food crop. Microalgae are single-celled organisms, and some species (there are thousands) might make good \u003ca href=\"http://www.npr.org/2012/10/25/163606540/algae-as-car-fuel-possible-but-not-sustainable\">biofuel.\u003c/a>\u003c/p>\n\u003cp>A handful of microalgae species, \u003cem>Spirulina\u003c/em> or \u003cem>Chlorella\u003c/em> in particular, also show promise as a natural superfood. Technically, \u003cem>Spirulina\u003c/em> isn't even an algae; it's a kind of cyanobacteria, called blue-green algae. But both \u003cem>Spirulina\u003c/em> and \u003cem>Chlorella\u003c/em> have been used as dietary supplements and in food products like \u003ca href=\"http://www.nakedjuice.com/our-products/juice/green-machine\">green smoothie drinks\u003c/a>, and both are relatively easy to grow. For some companies trying to make microalgae catch on as an alternative protein source, \u003cem>Chlorella\u003c/em> is the microalgae of choice.\u003c/p>\n\u003cp>Here in the U.S., there's some buzz around \u003ca href=\"http://solazyme.com/?lang=en\">Solazyme\u003c/a>, a San Francisco-based company best known for its work with plant-based fuels. Now it's also developing microalgae powder for use in cooking, baking and smoothies. The food products are being marketed under the name AlgaVia, and are beginning to be used as ingredients in \u003ca href=\"http://www.califiafarms.com/products/coffee-creamer/\">grocery store items\u003c/a>.\u003c/p>\n\u003cp>Mark Brooks, the senior vice president of Solazyme's food division, says he's excited about the prospect of bringing algal protein to the masses. \"We are making new-to-the-world, game-changing protein,\" he says.\u003c/p>\n\u003cp>At Solazyme, a strain of \u003cem>Chlorella\u003c/em> microalgae is \u003ca href=\"http://solazyme.com/innovation/?lang=en\">grown\u003c/a> in closed, stainless-steel fermentation tanks (as opposed to the \u003ca href=\"http://allaboutalgae.com/open-pond/\">open-pond system\u003c/a> used in other production facilities) and then washed, dried, and milled into powder.\u003c/p>\n\u003cp>With fermentation, Brooks says, Solazyme can turn plant sugars into protein quickly. The short time required for a finished product is why he calls Solazyme's technology \"revolutionary:\" Instead of taking months to grow a crop, or years to raise an animal into adulthood, high-protein microalgae can be produced in a matter of days.\u003c/p>\n\u003cp>In Portugal, another company, called \u003ca href=\"http://www.allma.com/ing/food-ingredients\">Allma\u003c/a>, is offering microalgae food products. Allma produces a different strain of \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>algae that, unlike Solazyme's microalgae, requires light to grow inside a closed system called a photobioreactor. Sofia Mendonca, the business development manager at Allma, says that this method of growth allows a high level of control over algal growth.\u003c/p>\n\u003cp>Allma is offering several \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>products, Mendonca says, and consumer feedback has been positive. \"Microalgae products are needed,\" she says, because \"they represent a natural, high quality source of essential micronutrients.\" Mendonca thinks the future of microalgae is bright.\u003c/p>\n\u003cp>But that doesn't mean it's quite ready for prime time. \"Microalgae cannot be yet considered a food commodity,\" Mendonca says. And, she says, there are many obstacles for her company and others to overcome before they can scale up.\u003c/p>\n\u003cp>Mario Tredici, a professor at the University of Florence who has spent several decades researching microalgae, says that for now, microalgae is still too costly to compete with other plant proteins. In 10 years, he predicts, the price may come down enough where it could compete with milk and eggs.\u003c/p>\n\u003cp>Stice agrees that cost is a problem. \"The industry is looking for a low-cost, sustainable protein source,\" she says, \"and developers have yet to prove algae is that source.\" Other concerns are also holding microalgae back, she says. Depending on the species of algae, the type of production system, and location, growing microalgae can use a lot of water and have high energy costs.\u003c/p>\n\u003cp>What needs to happen, Tredici says, is more research on growing microalgae at large scales. And if we can figure this puzzle out, cultivation of microalgae could have very large impacts. Growing microalgae saves soil, uses fertilizer with very high efficiency, and doesn't require pesticides. Water can be a problem, but closed systems of cultivation recirculate water to limit waste. Tredici's group is looking into cultivation of a marine microalgae as food, so that freshwater wouldn't be needed at all.\u003c/p>\n\u003cp>It may not be ready yet, but in the future, Tredici says, microalgae could compete with alternative protein sources like insects, with the added benefit of more vitamins and nutrients. \"Protein is important,\" he says, \"but algae are much more than protein.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99299/protein-goes-green-can-algae-become-the-next-soy","authors":["byline_bayareabites_99299"],"categories":["bayareabites_4084"],"tags":["bayareabites_14700","bayareabites_14699","bayareabites_14702","bayareabites_8861","bayareabites_8840","bayareabites_14701"],"featImg":"bayareabites_99300","label":"bayareabites"},"bayareabites_84862":{"type":"posts","id":"bayareabites_84862","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84862","score":null,"sort":[1405356885000]},"guestAuthors":[],"slug":"food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress","title":"Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress","publishDate":1405356885,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"We tend to soothe ourselves with sugar-laden foods when we're feeling strained. But they may make us feel even worse. Protein and omega-3s, on the other hand, can help reduce stress, researchers say.","status":"publish","parent":0,"modified":1405356885,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":930},"headData":{"title":"Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress | KQED","description":"We tend to soothe ourselves with sugar-laden foods when we're feeling strained. But they may make us feel even worse. Protein and omega-3s, on the other hand, can help reduce stress, researchers say.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84862 http://blogs.kqed.org/bayareabites/?p=84862","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/","disqusTitle":"Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress","nprByline":"Allison Aubrey","nprStoryId":"329529110","nprApiLink":"http://api.npr.org/query?id=329529110&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress?ft=3&f=329529110","nprRetrievedStory":"1","nprPubDate":"Mon, 14 Jul 2014 11:49:00 -0400","nprStoryDate":"Mon, 14 Jul 2014 03:27:00 -0400","nprLastModifiedDate":"Mon, 14 Jul 2014 11:49:32 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3?orgId=1&topicId=1053&aggIds=327816692&ft=3&f=329529110","nprAudioM3u":"http://api.npr.org/m3u/1331299045-fe1a18.m3u?orgId=1&topicId=1053&aggIds=327816692&ft=3&f=329529110","path":"/bayareabites/84862/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84862/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress","authors":["byline_bayareabites_84862"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11103","bayareabites_8861","bayareabites_13576","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_84863","label":"bayareabites"},"bayareabites_78854":{"type":"posts","id":"bayareabites_78854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78854","score":null,"sort":[1394121056000]},"guestAuthors":[],"slug":"eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says","title":"Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says","publishDate":1394121056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78855\" class=\"wp-caption aligncenter\" style=\"max-width: 1675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\" alt=\"A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\" width=\"1675\" height=\"940\" class=\"size-full wp-image-78855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Americans who ate a diet rich in animal protein during middle age were significantly more likely to die from cancer and other causes, compared with people who reported going easy on foods such as red meat and cheese, fresh research suggests.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cell.com/cell-metabolism/fulltext/S1550-4131%2814%2900062-X\">study,\u003c/a> published Tuesday in the journal \u003cem>Cell Metabolism\u003c/em>, was based on an analysis of data from \u003ca href=\"http://www.cdc.gov/nchs/nhanes.htm\">NHANES\u003c/a>, an ongoing federally funded study that surveys Americans about their eating habits and behaviors.\u003c/p>\n\u003cp>In this particular study, researchers tracked about 6,000 older adults included in the survey to find connections between dietary patterns, death and disease.\u003c/p>\n\u003cp>\"The research shows that a low-protein diet in middle age is useful for preventing cancer and overall mortality,\" wrote co-author \u003ca href=\"http://gero.usc.edu/faculty/crimmins/\">Eileen Crimmins\u003c/a>, the AARP Chair in Gerontology at the University of Southern California, in a release about the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But here's the catch: The researchers also found that for older people, ages 65 and up, there may be a benefit to eating more protein. In this age group, higher levels of protein seemed to be protective against cancer and premature death.\u003c/p>\n\u003cp>So how might these age-dependent effects be explained? Well, \u003ca href=\"http://www.usc.edu/programs/neuroscience/faculty/profile.php?fid=51\">Valter Longo\u003c/a>, the director of the Longevity Institute at USC, who led the research, points to changes in the growth hormone known as IGF-I.\u003c/p>\n\u003cp>When we're young, IGF-1 help promotes growth, which is good. But as we age, too much protein in our diets may lead to overly high levels of IGF-1, which may contribute to aging and DNA damage, Longo explains.\u003c/p>\n\u003cp>Then, after 65, when IGF-I levels trail off, our bodies may benefit from more protein in the diet to help fend of frailty and decline.\u003c/p>\n\u003cp>\"We've suspected that this is the case,\" Longo tells The Salt. In his view, most middle-aged Americans are eating too much protein.\u003c/p>\n\u003cp>The findings, he says, build on previous research he's done on IGF-I, including \u003ca href=\"http://www.npr.org/2011/02/17/133817590/gene-mutation-key-to-ecuador-groups-health\">a study\u003c/a> that looked at a group of Ecuadorians who had low levels of cancer and diabetes due to a genetic mutation that lowered levels of IGF-I.\u003c/p>\n\u003cp>In the new study, Longo and his colleagues found that high-protein foods derived from plants, such as beans and nuts, did not have the same effect on mortality as did high-protein foods from animals.\u003c/p>\n\u003cp>Singling out the effects of protein in the diet is hard to do. For starters, our diets are complex, and sussing out the independent effect of any one component is tough. What's more, surveying people on what they have eaten, as NHANES does, and then trying to figure out how that influences their health years later is a tricky business. So there are still lots of questions about how to interpret these findings.\u003c/p>\n\u003cp>In an age when advocates of the Paleo Diet and other low-carb eating plans such as Atkins talk up the virtues of protein because of its satiating effects, expect plenty of people to be skeptical of the new findings.\u003c/p>\n\u003cp>That said, as we've previously reported, several other studies have found a link between a high intake of red \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">meat\u003c/a> — especially \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">processed meats\u003c/a> like bacon and salami — and other animal proteins and an increased risk of mortality.\u003c/p>\n\u003cp>But could eating meat and cheese really be as bad for you as smoking, as the university news release describing the new \u003cem>Cell Metabolism\u003c/em> paper suggested?\u003c/p>\n\u003cp>Well, that may be an exaggeration, according to Dr. \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, a researcher at the Harvard School of Public Health who studies the links between health, diet and lifestyle.\u003c/p>\n\u003cp>\"The harmful effects of smoking on cancer and mortality are well-established to be substantial, while the harmful effects of red meat consumption are modest in comparison,\" Hu wrote to us in an email.\u003c/p>\n\u003cp>For instance, in a study Hu authored, people who ate a serving of red meat \u003cem>every\u003c/em> day had a 13 percent increased risk of mortality, compared with those who ate little meat. By comparison, people who swapped out red meat for alternative sources of protein cut their risk of premature death. Choosing chicken and other poultry decreased the risk by 14 percent, fish decreased the risk by 7 percent and legumes decreased the risk by 10 percent.\u003c/p>\n\u003cp>So the debate about how much protein is ideal — and from which sources — will go on.\u003c/p>\n\u003cp>In the meantime, if you're feeling confused, consider the one strategy that almost all experts agree on: moderation.\u003c/p>\n\u003cp>The simplest way to maintain a healthy body weight and cut the risk of so many weight-related diseases is to limit calories.\u003c/p>\n\u003cp>So eat what you enjoy. Upsize servings of greens and other vegetables. And downsize servings of meat, cheese and other high-calorie foods. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new study cautions that eating a diet rich in animal proteins could be as harmful to health as smoking. Not quite, other researchers say, but it's still a good idea to go heavy on the greens.","status":"publish","parent":0,"modified":1546456140,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":857},"headData":{"title":"Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says | KQED","description":"A new study cautions that eating a diet rich in animal proteins could be as harmful to health as smoking. Not quite, other researchers say, but it's still a good idea to go heavy on the greens.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78854 http://blogs.kqed.org/bayareabites/?p=78854","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/06/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says/","disqusTitle":"Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says","nprByline":"Allison Aubrey","nprStoryId":"285879644","nprApiLink":"http://api.npr.org/query?id=285879644&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says?ft=3&f=285879644","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Mar 2014 12:19:00 -0500","nprStoryDate":"Wed, 05 Mar 2014 08:41:00 -0500","nprLastModifiedDate":"Wed, 05 Mar 2014 12:19:15 -0500","path":"/bayareabites/78854/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78855\" class=\"wp-caption aligncenter\" style=\"max-width: 1675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000019323306medium_wide-0bc35330b93199e52a00758bef5bc24eabd47499.jpg\" alt=\"A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\" width=\"1675\" height=\"940\" class=\"size-full wp-image-78855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study linking animal protein-rich diets to increased mortality in middle age adds fuel to the controversy over how much protein — and from what sources — is ideal for health. One thing that seems pretty clear: It doesn't hurt to go heavy on the greens. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Americans who ate a diet rich in animal protein during middle age were significantly more likely to die from cancer and other causes, compared with people who reported going easy on foods such as red meat and cheese, fresh research suggests.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cell.com/cell-metabolism/fulltext/S1550-4131%2814%2900062-X\">study,\u003c/a> published Tuesday in the journal \u003cem>Cell Metabolism\u003c/em>, was based on an analysis of data from \u003ca href=\"http://www.cdc.gov/nchs/nhanes.htm\">NHANES\u003c/a>, an ongoing federally funded study that surveys Americans about their eating habits and behaviors.\u003c/p>\n\u003cp>In this particular study, researchers tracked about 6,000 older adults included in the survey to find connections between dietary patterns, death and disease.\u003c/p>\n\u003cp>\"The research shows that a low-protein diet in middle age is useful for preventing cancer and overall mortality,\" wrote co-author \u003ca href=\"http://gero.usc.edu/faculty/crimmins/\">Eileen Crimmins\u003c/a>, the AARP Chair in Gerontology at the University of Southern California, in a release about the paper.\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 catch: The researchers also found that for older people, ages 65 and up, there may be a benefit to eating more protein. In this age group, higher levels of protein seemed to be protective against cancer and premature death.\u003c/p>\n\u003cp>So how might these age-dependent effects be explained? Well, \u003ca href=\"http://www.usc.edu/programs/neuroscience/faculty/profile.php?fid=51\">Valter Longo\u003c/a>, the director of the Longevity Institute at USC, who led the research, points to changes in the growth hormone known as IGF-I.\u003c/p>\n\u003cp>When we're young, IGF-1 help promotes growth, which is good. But as we age, too much protein in our diets may lead to overly high levels of IGF-1, which may contribute to aging and DNA damage, Longo explains.\u003c/p>\n\u003cp>Then, after 65, when IGF-I levels trail off, our bodies may benefit from more protein in the diet to help fend of frailty and decline.\u003c/p>\n\u003cp>\"We've suspected that this is the case,\" Longo tells The Salt. In his view, most middle-aged Americans are eating too much protein.\u003c/p>\n\u003cp>The findings, he says, build on previous research he's done on IGF-I, including \u003ca href=\"http://www.npr.org/2011/02/17/133817590/gene-mutation-key-to-ecuador-groups-health\">a study\u003c/a> that looked at a group of Ecuadorians who had low levels of cancer and diabetes due to a genetic mutation that lowered levels of IGF-I.\u003c/p>\n\u003cp>In the new study, Longo and his colleagues found that high-protein foods derived from plants, such as beans and nuts, did not have the same effect on mortality as did high-protein foods from animals.\u003c/p>\n\u003cp>Singling out the effects of protein in the diet is hard to do. For starters, our diets are complex, and sussing out the independent effect of any one component is tough. What's more, surveying people on what they have eaten, as NHANES does, and then trying to figure out how that influences their health years later is a tricky business. So there are still lots of questions about how to interpret these findings.\u003c/p>\n\u003cp>In an age when advocates of the Paleo Diet and other low-carb eating plans such as Atkins talk up the virtues of protein because of its satiating effects, expect plenty of people to be skeptical of the new findings.\u003c/p>\n\u003cp>That said, as we've previously reported, several other studies have found a link between a high intake of red \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">meat\u003c/a> — especially \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">processed meats\u003c/a> like bacon and salami — and other animal proteins and an increased risk of mortality.\u003c/p>\n\u003cp>But could eating meat and cheese really be as bad for you as smoking, as the university news release describing the new \u003cem>Cell Metabolism\u003c/em> paper suggested?\u003c/p>\n\u003cp>Well, that may be an exaggeration, according to Dr. \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, a researcher at the Harvard School of Public Health who studies the links between health, diet and lifestyle.\u003c/p>\n\u003cp>\"The harmful effects of smoking on cancer and mortality are well-established to be substantial, while the harmful effects of red meat consumption are modest in comparison,\" Hu wrote to us in an email.\u003c/p>\n\u003cp>For instance, in a study Hu authored, people who ate a serving of red meat \u003cem>every\u003c/em> day had a 13 percent increased risk of mortality, compared with those who ate little meat. By comparison, people who swapped out red meat for alternative sources of protein cut their risk of premature death. Choosing chicken and other poultry decreased the risk by 14 percent, fish decreased the risk by 7 percent and legumes decreased the risk by 10 percent.\u003c/p>\n\u003cp>So the debate about how much protein is ideal — and from which sources — will go on.\u003c/p>\n\u003cp>In the meantime, if you're feeling confused, consider the one strategy that almost all experts agree on: moderation.\u003c/p>\n\u003cp>The simplest way to maintain a healthy body weight and cut the risk of so many weight-related diseases is to limit calories.\u003c/p>\n\u003cp>So eat what you enjoy. Upsize servings of greens and other vegetables. And downsize servings of meat, cheese and other high-calorie foods. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78854/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says","authors":["byline_bayareabites_78854"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_1873"],"tags":["bayareabites_14750","bayareabites_310","bayareabites_13127","bayareabites_243","bayareabites_8861","bayareabites_10921"],"featImg":"bayareabites_78860","label":"bayareabites"},"bayareabites_21703":{"type":"posts","id":"bayareabites_21703","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21703","score":null,"sort":[1295976572000]},"guestAuthors":[],"slug":"alternative-grains-millet-and-quinoa-recipes","title":"Alternative Grains: Millet and Quinoa Recipes","publishDate":1295976572,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ","status":"publish","parent":0,"modified":1297362806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":830},"headData":{"title":"Alternative Grains: Millet and Quinoa Recipes | KQED","description":"Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21703 http://blogs.kqed.org/bayareabites/?p=21703","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/25/alternative-grains-millet-and-quinoa-recipes/","disqusTitle":"Alternative Grains: Millet and Quinoa Recipes","path":"/bayareabites/21703/alternative-grains-millet-and-quinoa-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\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>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21703/alternative-grains-millet-and-quinoa-recipes","authors":["5120"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_477","bayareabites_138","bayareabites_4051","bayareabites_750","bayareabites_8860","bayareabites_449","bayareabites_8862","bayareabites_8861","bayareabites_4207","bayareabites_1815","bayareabites_245"],"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. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://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. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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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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