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There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Scientists are keen to figure out how diet influences aging, including brain health. A 5-year study of healthy seniors found those who ate a serving or two of daily greens had less cognitive decline.","status":"publish","parent":0,"modified":1546456378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":752},"headData":{"title":"Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline | KQED","description":"Scientists are keen to figure out how diet influences aging, including brain health. A 5-year study of healthy seniors found those who ate a serving or two of daily greens had less cognitive decline.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline","datePublished":"2018-02-05T17:19:32.000Z","dateModified":"2019-01-02T19:12:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124874 https://ww2.kqed.org/bayareabites/?p=124874","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/05/eating-leafy-greens-each-day-tied-to-sharper-memory-slower-decline/","disqusTitle":"Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Meredith Miotke for NPR","nprStoryId":"582715067","nprApiLink":"http://api.npr.org/query?id=582715067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2018/02/05/582715067/eating-leafy-greens-daily-may-help-keep-minds-sharp?ft=nprml&f=582715067","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Feb 2018 12:07:00 -0500","nprStoryDate":"Mon, 05 Feb 2018 05:00:00 -0500","nprLastModifiedDate":"Mon, 05 Feb 2018 12:07:29 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3?orgId=1&topicId=1128&d=196&p=3&story=582715067&ft=nprml&f=582715067","nprAudioM3u":"http://api.npr.org/m3u/1583279220-b907a3.m3u?orgId=1&topicId=1128&d=196&p=3&story=582715067&ft=nprml&f=582715067","audioTrackLength":196,"path":"/bayareabites/124874/eating-leafy-greens-each-day-tied-to-sharper-memory-slower-decline","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3?orgId=1&topicId=1128&d=196&p=3&story=582715067&ft=nprml&f=582715067","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\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>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124874/eating-leafy-greens-each-day-tied-to-sharper-memory-slower-decline","authors":["byline_bayareabites_124874"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_16053","bayareabites_310","bayareabites_3050","bayareabites_15534"],"featImg":"bayareabites_124875","label":"source_bayareabites_124874"},"bayareabites_124574":{"type":"posts","id":"bayareabites_124574","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124574","score":null,"sort":[1516901490000]},"guestAuthors":[],"slug":"can-chopping-your-vegetables-boost-their-nutrients","title":"Can Chopping Your Vegetables Boost Their Nutrients?","publishDate":1516901490,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>We all know \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">eating vegetables\u003c/a> is a good way to improve health. And for many years, the focus has been on just \u003ca href=\"http://www.abc.net.au/health/thepulse/stories/2011/09/08/3308919.htm\">eating more vegetables\u003c/a>, be it fresh, frozen or canned.\u003c/p>\n\u003cp>But what if there was a quicker and easier way to get more benefit from our vegetables? Can the way we prepare vegetables boost their nutrition? Does tearing or chopping your lettuce make any difference? And, if we chop, does it matter what type of knife we use?\u003c/p>\n\u003cp>For a long time, we've believed tearing vegetables, especially salad leaves, is the best way to preserve their nutrients. The idea is that tearing leaves disrupts the cells of the plant less than chopping. Chopping slices straight through cells, allowing their contents to spill out. This means nutrients, especially minerals such as potassium, can \u003ca href=\"http://search.proquest.com/openview/76c92b4387f8c383140b1c9869572817/1?pq-origsite=gscholar&cbl=36750\">leak away\u003c/a>.\u003c/p>\n\u003cp>But it's not all bad news for chopping. It has several other effects on vegetables, some of which may be beneficial, at least in theory.\u003c/p>\n\u003cp>\u003cstrong>Cutting boosts polyphenols\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vegetables contain a wide range of \u003ca href=\"http://ajcn.nutrition.org/content/78/3/517S.short\">bioactive compounds\u003c/a>, a term that extends beyond their nutrients, like vitamin C and potassium, to include the \u003ca href=\"http://journals.lww.com/nutritiontodayonline/Abstract/2017/03000/Exploring_Possible_Health_Effects_of_Polyphenols.4.aspx\">polyphenols\u003c/a>.\u003c/p>\n\u003cp>These compounds are only found in plants and have various \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1360138506003141\">roles\u003c/a>, including providing color, acting as plant sunscreen against ultraviolet radiation, and giving the plant a bitter taste, which discourages animals from eating it.\u003c/p>\n\u003cp>Cutting some types of vegetables — notably celery, lettuce and parsnips — can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">increase\u003c/a> their polyphenol content.\u003c/p>\n\u003cp>There is logic in this. Cutting wounds the flesh of the vegetable and it responds by producing more polyphenols, helping defend the vegetable tissue from further damage. Similarly, if a grazing animal tasted these bitter compounds, it may think twice before taking another bite.\u003c/p>\n\u003cp>In theory, higher levels of polyphenols (say, from chopping) are better for our health. Polyphenols often make up a large proportion of what are described as \"\u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S..full\">antioxidants,\u003c/a>\" which are thought to help support our body's \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13075/abstract\">defenses\u003c/a> against inflammation.\u003c/p>\n\u003cp>But there's a complication. After chopping comes \u003ca href=\"https://www.scientificamerican.com/article/experts-why-cut-apples-turn-brown/\">enzymatic browning\u003c/a>, the same chemical reaction that turns cut apples, potatoes and avocados brown. That's thanks to the enzyme polyphenol oxidase breaking down the polyphenols, the very compounds you're interested in.\u003c/p>\n\u003cp>\u003cstrong>How about chopping and chilling?\u003c/strong>\u003c/p>\n\u003cp>Refrigeration might help \u003ca href=\"http://www.fruitandvegetable.ucdavis.edu/files/217061.pdf\">slow the rate\u003c/a> of this browning reaction and so help preserve the potentially beneficial polyphenol content. This works as the cold temperatures in the fridge slow down the chemical reactions, which normally would break down the polyphenols.\u003c/p>\n\u003cp>On the face of it, this sounds like a great idea: chop up your vegetables and chill them to slow down polyphenol loss (and to stop color changes associated with enzymatic browning).\u003c/p>\n\u003cp>But the very act of the vegetable producing polyphenols (say after chopping) often involves using up \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">vitamin C\u003c/a>. So, nutritionally it could be a case of \"robbing Peter to pay Paul,\" and there may not be any overall benefits.\u003c/p>\n\u003cp>We also need to look at the actual levels of polyphenol changes brought on by chopping. Although chopping carrots boosts levels by nearly \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">200 percent\u003c/a>, carrots normally contain very small amounts of these compounds to start with.\u003c/p>\n\u003cp>So, while there may be statistically more polyphenols produced after chopping, practically this increase is largely irrelevant. This is because the quantities in these chopped and chilled vegetables are still only modest, and typically very \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17157175\">poorly absorbed\u003c/a>.\u003c/p>\n\u003cp>So, for most people, the key message remains: Keep working toward eating at \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">least five servings of vegetables per day\u003c/a>. It is less important if the veggies are chopped or shredded, as any benefits are too small to be significant.\u003c/p>\n\u003cp>\u003cstrong>Chopping can affect taste and texture\u003c/strong>\u003c/p>\n\u003cp>But chopping (and the rise in polyphenols that come with it) can alter a vegetable's taste. This is because polyphenols have a slightly bitter taste, which \u003ca href=\"https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428\">not everyone likes\u003c/a>.\u003c/p>\n\u003cp>Chopping can also affect a vegetable's texture, as breaking up the cells releases other enzymes that can cause the structure of the product to break down and become soft and mushy. Refrigeration can slow this effect too.\u003c/p>\n\u003cp>This is the case with basil, with many recipes recommending tearing rather than chopping or risk \u003ca href=\"http://www.thekitchn.com/the-science-behind-bruising-yo-100988\">bruising the basil\u003c/a> as it can alter flavor and texture. The tearing of the leaves seems to damage fewer cells, so lower levels of enzymes are released, and less browning and damage can occur.\u003c/p>\n\u003cp>\u003cstrong>Can different knives affect polyphenol loss?\u003c/strong>\u003c/p>\n\u003cp>There is some suggestion that the type of knife may influence the breakdown of polyphenols and browning. A blunt knife potentially causes more damage to the cells, promoting polyphenol breakdown. So it might be better to use a sharp one.\u003c/p>\n\u003cp>More significantly, the \u003ca href=\"http://amg-v.com/copperpage.html\">copper\u003c/a> in steel knives can help the polyphenol oxidase enzyme work, causing more rapid browning. So, a \u003ca href=\"https://books.google.com.au/books?id=bWMWA1Mh0AsC&pg=PA272&lpg=PA272&dq=stainless+steel+knives+browning+vegetable&source=bl&ots=4HRL_I3XOt&sig=lFCm74Ul_Kv51oXWeif8vYQ2yjA&hl=en&sa=X&ved=0ahUKEwjvguyOrr7TAhUDJJQKHYJlDEAQ6AEIZTAN#v=onepage&q=stainless%20steel%20knives%20browning%20vegetable&f=false\">ceramic\u003c/a> or plastic knife could reduce this effect.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community. Nenad Naumovski is an assistant professor in Food Science and Human Nutrition at the University of Canberra, Australia. Ekavi Georgousopoulou is a research associate at the University of Canberra. Duane Mellor is a senior lecturer at Coventry University in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cutting some veggies can increase their polyphenols, chemical compounds that have antioxidant properties. In theory, higher levels of polyphenols are better for our health. But it's complicated.","status":"publish","parent":0,"modified":1546456722,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":859},"headData":{"title":"Can Chopping Your Vegetables Boost Their Nutrients? | KQED","description":"Cutting some veggies can increase their polyphenols, chemical compounds that have antioxidant properties. In theory, higher levels of polyphenols are better for our health. But it's complicated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Can Chopping Your Vegetables Boost Their Nutrients?","datePublished":"2018-01-25T17:31:30.000Z","dateModified":"2019-01-02T19:18:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124574 https://ww2.kqed.org/bayareabites/?p=124574","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/25/can-chopping-your-vegetables-boost-their-nutrients/","disqusTitle":"Can Chopping Your Vegetables Boost Their Nutrients?","nprImageCredit":"Personal Creations","nprByline":"Duane Mellor, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/25/580056584/can-chopping-your-vegetables-boost-their-nutrients\">NPR Food\u003c/strong>\u003c/a>","nprImageAgency":"Flickr","nprStoryId":"580056584","nprApiLink":"http://api.npr.org/query?id=580056584&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/25/580056584/can-chopping-your-vegetables-boost-their-nutrients?ft=nprml&f=580056584","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Jan 2018 11:06:00 -0500","nprStoryDate":"Thu, 25 Jan 2018 11:00:00 -0500","nprLastModifiedDate":"Thu, 25 Jan 2018 11:06:11 -0500","path":"/bayareabites/124574/can-chopping-your-vegetables-boost-their-nutrients","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all know \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">eating vegetables\u003c/a> is a good way to improve health. And for many years, the focus has been on just \u003ca href=\"http://www.abc.net.au/health/thepulse/stories/2011/09/08/3308919.htm\">eating more vegetables\u003c/a>, be it fresh, frozen or canned.\u003c/p>\n\u003cp>But what if there was a quicker and easier way to get more benefit from our vegetables? Can the way we prepare vegetables boost their nutrition? Does tearing or chopping your lettuce make any difference? And, if we chop, does it matter what type of knife we use?\u003c/p>\n\u003cp>For a long time, we've believed tearing vegetables, especially salad leaves, is the best way to preserve their nutrients. The idea is that tearing leaves disrupts the cells of the plant less than chopping. Chopping slices straight through cells, allowing their contents to spill out. This means nutrients, especially minerals such as potassium, can \u003ca href=\"http://search.proquest.com/openview/76c92b4387f8c383140b1c9869572817/1?pq-origsite=gscholar&cbl=36750\">leak away\u003c/a>.\u003c/p>\n\u003cp>But it's not all bad news for chopping. It has several other effects on vegetables, some of which may be beneficial, at least in theory.\u003c/p>\n\u003cp>\u003cstrong>Cutting boosts polyphenols\u003c/strong>\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>Vegetables contain a wide range of \u003ca href=\"http://ajcn.nutrition.org/content/78/3/517S.short\">bioactive compounds\u003c/a>, a term that extends beyond their nutrients, like vitamin C and potassium, to include the \u003ca href=\"http://journals.lww.com/nutritiontodayonline/Abstract/2017/03000/Exploring_Possible_Health_Effects_of_Polyphenols.4.aspx\">polyphenols\u003c/a>.\u003c/p>\n\u003cp>These compounds are only found in plants and have various \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1360138506003141\">roles\u003c/a>, including providing color, acting as plant sunscreen against ultraviolet radiation, and giving the plant a bitter taste, which discourages animals from eating it.\u003c/p>\n\u003cp>Cutting some types of vegetables — notably celery, lettuce and parsnips — can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">increase\u003c/a> their polyphenol content.\u003c/p>\n\u003cp>There is logic in this. Cutting wounds the flesh of the vegetable and it responds by producing more polyphenols, helping defend the vegetable tissue from further damage. Similarly, if a grazing animal tasted these bitter compounds, it may think twice before taking another bite.\u003c/p>\n\u003cp>In theory, higher levels of polyphenols (say, from chopping) are better for our health. Polyphenols often make up a large proportion of what are described as \"\u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S..full\">antioxidants,\u003c/a>\" which are thought to help support our body's \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13075/abstract\">defenses\u003c/a> against inflammation.\u003c/p>\n\u003cp>But there's a complication. After chopping comes \u003ca href=\"https://www.scientificamerican.com/article/experts-why-cut-apples-turn-brown/\">enzymatic browning\u003c/a>, the same chemical reaction that turns cut apples, potatoes and avocados brown. That's thanks to the enzyme polyphenol oxidase breaking down the polyphenols, the very compounds you're interested in.\u003c/p>\n\u003cp>\u003cstrong>How about chopping and chilling?\u003c/strong>\u003c/p>\n\u003cp>Refrigeration might help \u003ca href=\"http://www.fruitandvegetable.ucdavis.edu/files/217061.pdf\">slow the rate\u003c/a> of this browning reaction and so help preserve the potentially beneficial polyphenol content. This works as the cold temperatures in the fridge slow down the chemical reactions, which normally would break down the polyphenols.\u003c/p>\n\u003cp>On the face of it, this sounds like a great idea: chop up your vegetables and chill them to slow down polyphenol loss (and to stop color changes associated with enzymatic browning).\u003c/p>\n\u003cp>But the very act of the vegetable producing polyphenols (say after chopping) often involves using up \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">vitamin C\u003c/a>. So, nutritionally it could be a case of \"robbing Peter to pay Paul,\" and there may not be any overall benefits.\u003c/p>\n\u003cp>We also need to look at the actual levels of polyphenol changes brought on by chopping. Although chopping carrots boosts levels by nearly \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">200 percent\u003c/a>, carrots normally contain very small amounts of these compounds to start with.\u003c/p>\n\u003cp>So, while there may be statistically more polyphenols produced after chopping, practically this increase is largely irrelevant. This is because the quantities in these chopped and chilled vegetables are still only modest, and typically very \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17157175\">poorly absorbed\u003c/a>.\u003c/p>\n\u003cp>So, for most people, the key message remains: Keep working toward eating at \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">least five servings of vegetables per day\u003c/a>. It is less important if the veggies are chopped or shredded, as any benefits are too small to be significant.\u003c/p>\n\u003cp>\u003cstrong>Chopping can affect taste and texture\u003c/strong>\u003c/p>\n\u003cp>But chopping (and the rise in polyphenols that come with it) can alter a vegetable's taste. This is because polyphenols have a slightly bitter taste, which \u003ca href=\"https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428\">not everyone likes\u003c/a>.\u003c/p>\n\u003cp>Chopping can also affect a vegetable's texture, as breaking up the cells releases other enzymes that can cause the structure of the product to break down and become soft and mushy. Refrigeration can slow this effect too.\u003c/p>\n\u003cp>This is the case with basil, with many recipes recommending tearing rather than chopping or risk \u003ca href=\"http://www.thekitchn.com/the-science-behind-bruising-yo-100988\">bruising the basil\u003c/a> as it can alter flavor and texture. The tearing of the leaves seems to damage fewer cells, so lower levels of enzymes are released, and less browning and damage can occur.\u003c/p>\n\u003cp>\u003cstrong>Can different knives affect polyphenol loss?\u003c/strong>\u003c/p>\n\u003cp>There is some suggestion that the type of knife may influence the breakdown of polyphenols and browning. A blunt knife potentially causes more damage to the cells, promoting polyphenol breakdown. So it might be better to use a sharp one.\u003c/p>\n\u003cp>More significantly, the \u003ca href=\"http://amg-v.com/copperpage.html\">copper\u003c/a> in steel knives can help the polyphenol oxidase enzyme work, causing more rapid browning. So, a \u003ca href=\"https://books.google.com.au/books?id=bWMWA1Mh0AsC&pg=PA272&lpg=PA272&dq=stainless+steel+knives+browning+vegetable&source=bl&ots=4HRL_I3XOt&sig=lFCm74Ul_Kv51oXWeif8vYQ2yjA&hl=en&sa=X&ved=0ahUKEwjvguyOrr7TAhUDJJQKHYJlDEAQ6AEIZTAN#v=onepage&q=stainless%20steel%20knives%20browning%20vegetable&f=false\">ceramic\u003c/a> or plastic knife could reduce this effect.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community. Nenad Naumovski is an assistant professor in Food Science and Human Nutrition at the University of Canberra, Australia. Ekavi Georgousopoulou is a research associate at the University of Canberra. Duane Mellor is a senior lecturer at Coventry University in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124574/can-chopping-your-vegetables-boost-their-nutrients","authors":["byline_bayareabites_124574"],"categories":["bayareabites_2695","bayareabites_1245","bayareabites_1873"],"tags":["bayareabites_310","bayareabites_13353","bayareabites_199"],"featImg":"bayareabites_124575","label":"bayareabites"},"bayareabites_124382":{"type":"posts","id":"bayareabites_124382","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124382","score":null,"sort":[1515765629000]},"guestAuthors":[],"slug":"how-do-you-stay-fit-as-a-food-lover","title":"How Do You Stay Fit as a Food Lover?","publishDate":1515765629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">Russell Selander\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/articles/442-developing-recipes-and-eating-a-ton-at-america-s-test-kitchen\" target=\"_blank\" rel=\"noopener\">Lawman Johnson\u003c/a> kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.\u003c/p>\n\u003ch2>Kate Shannon: Associate Editor, Tastings and Testings\u003c/h2>\n\u003cfigure id=\"attachment_124387\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\">\u003cimg class=\"size-full wp-image-124387\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\" alt=\"Kate Shannon\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kate Shannon \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1405-best-coffee-maker-automatic-drip\" target=\"_blank\" rel=\"noopener\">coffee makers\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1322-cutting-boards\" target=\"_blank\" rel=\"noopener\">cutting boards\u003c/a>, that's probably me!)\u003c/p>\n\u003ch2>Kevin White: Photographer, Web\u003c/h2>\n\u003cp>It might be a bite of \u003ca href=\"https://www.americastestkitchen.com/recipes/687-chunky-guacamole\" target=\"_blank\" rel=\"noopener\">guacamole\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1621-tortilla-chips\" target=\"_blank\" rel=\"noopener\">chips\u003c/a>, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of \u003ca href=\"https://www.americastestkitchen.com/recipes/1772-onion-braised-beef-briske\" target=\"_blank\" rel=\"noopener\">brisket\u003c/a>, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.\u003c/p>\n\u003cp>I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.\u003c/p>\n\u003cfigure id=\"attachment_124386\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\">\u003cimg class=\"size-full wp-image-124386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\" alt=\"Kevin shoots what is sure to be his next in-kitchen snack.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin shoots what is sure to be his next in-kitchen snack. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the \u003ca href=\"http://www.cooksscience.com/recipes/9444-chocolate-financiers/\" target=\"_blank\" rel=\"noopener\">chocolate financiers\u003c/a> that appeared out of nowhere, or the chorizo and potato taco \u003cem>(Ed's note: This is a forthcoming Cook's Illustrated recipe!)\u003c/em> that magically appeared in my hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Moderation, or at least attempting some semblance of it, goes a long way. Maybe I’ll pass on that \u003ca href=\"https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake\" target=\"_blank\" rel=\"noopener\">chocolate cake\u003c/a>, thank you. Biking the 3.8 miles each way to and from the train station helps as well. After gaining five pounds in my first six months at America’s Test Kitchen, adding the daily bike commute to my routine helped me shave off some of the excess weight. I don’t know if getting the blood pumping before setting upon the kitchen helps digestion, but at least that’s what I’m telling myself.\u003c/p>\n\u003cp>What probably helps more is my actual alternating routine of hitting the gym and going on short bike rides after work. I usually alternate between the two, putting in an hour or so four nights a week, followed by longer rides of up to 50 miles (time and life permitting) on the weekends. But my new secret sauce is running. It’s not really new since I used to run cross country and track in high school, but I haven’t done it consistently in years.\u003c/p>\n\u003cp>I had forgotten what a good workout it is, and if you can get over the natural resistance to suit up and leave your perfectly comfortable house to subject yourself to some self-inflicted pain, then it really is the best bang-for-your-buck in terms of working out. Lately I’ve added it into the mix. I started with a three-miler once a week, but now I’m up to about seven miles a week. Hopefully I can keep up the momentum through the cold winter months. Either that or I’m just going to have to eat less.\u003c/p>\n\u003ch2>Morgan Bolling: Test Cook, Cook's Country\u003c/h2>\n\u003cfigure id=\"attachment_124385\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\">\u003cimg class=\"size-full wp-image-124385\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\" alt=\"Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my most important health practices is to eat a filling, healthy breakfast. I switch between \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1668-nonfat-greek-yogurt\" target=\"_blank\" rel=\"noopener\">Greek yogurt\u003c/a>, smoothies, or a toasted peanut butter and banana sandwich. But whichever I eat, it makes it much easier to really just have a sample of food during tastings—not eat a whole plate. I can say from experience when you go to a tasting for mashed potatoes or smoked ribs on an empty stomach, it can lead to some regrettable decisions.\u003c/p>\n\u003ch2>Mari Levine: Managing Editor, Web\u003c/h2>\n\u003cp>Test cooks eat all day, but at least they're on their feet and moving around. As someone who takes part in a fair share of official tastings and unofficial kitchen lurking, but spends the rest of her day at a computer, I try my best to balance the eating with exercising. I’d say I’m successful about half the time: I bike to work and I play in a bunch of local sports leagues, but there are certainly stretches of time when my only physical activity is walking up and down the stairs to and from tastings. Fortunately, there are enough stairs in the building to counteract much of the work-related eating.\u003c/p>\n\u003ch2>Russell Selander: Associate Editor, Books\u003c/h2>\n\u003cfigure id=\"attachment_124384\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\">\u003cimg class=\"size-full wp-image-124384\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\" alt=\"Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it seems like I eat a lot of food, and I do, there are several things I do to help stay fit. First, I'm a big guy with a fast metabolism, so that helps right off the bat. I also walk a lot. I walk at least 2½ miles everyday, sometimes more. I also have a 22-month-old at home, who is very active and keeps me active in the morning, evening, and throughout the day on weekends. I also don't eat a lot at home. Generally, if I do have dinner, that is the only meal I eat at home. The rest of my meals happen when I am \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">\"grazing\" here at work\u003c/a>. This also means that all the food I eat is freshly prepared (for the most part) and not a prepackaged or from-frozen meal that might be loaded with sodium and other less-than-nice ingredients.\u003c/p>\n\u003cp>Another thing: portion control. For a tasting, I may only have a tiny bowl of soup, hardly a portion one would get in a restaurant or eat for a meal. And despite being known for having a massive sweet tusk (hehe), I try to limit my sugar intake. While there may be recipes, chapters, or books that are devoted to all things sweet, those tend to be few and far between, so I'm more able to control my sugar intake. I drink any tea or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\">coffee\u003c/a> black; I don't drink any soda; I avoid most candy. Though that's not to say I don't indulge in a hearty slice of \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=cake\" target=\"_blank\" rel=\"noopener\">cake\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pie\" target=\"_blank\" rel=\"noopener\">pie\u003c/a> now and then.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The staff of America's Test Kitchen shares some of their tips for staying healthy in a food-friendly environment.","status":"publish","parent":0,"modified":1515729308,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1310},"headData":{"title":"How Do You Stay Fit as a Food Lover? | KQED","description":"The staff of America's Test Kitchen shares some of their tips for staying healthy in a food-friendly environment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Do You Stay Fit as a Food Lover?","datePublished":"2018-01-12T14:00:29.000Z","dateModified":"2018-01-12T03:55:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124382 https://ww2.kqed.org/bayareabites/?p=124382","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/12/how-do-you-stay-fit-as-a-food-lover/","disqusTitle":"How Do You Stay Fit as a Food Lover?","nprByline":"\u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\">America's Test Kitchen\u003c/a>\u003c/strong>","path":"/bayareabites/124382/how-do-you-stay-fit-as-a-food-lover","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">Russell Selander\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/articles/442-developing-recipes-and-eating-a-ton-at-america-s-test-kitchen\" target=\"_blank\" rel=\"noopener\">Lawman Johnson\u003c/a> kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.\u003c/p>\n\u003ch2>Kate Shannon: Associate Editor, Tastings and Testings\u003c/h2>\n\u003cfigure id=\"attachment_124387\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\">\u003cimg class=\"size-full wp-image-124387\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\" alt=\"Kate Shannon\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kate Shannon \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1405-best-coffee-maker-automatic-drip\" target=\"_blank\" rel=\"noopener\">coffee makers\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1322-cutting-boards\" target=\"_blank\" rel=\"noopener\">cutting boards\u003c/a>, that's probably me!)\u003c/p>\n\u003ch2>Kevin White: Photographer, Web\u003c/h2>\n\u003cp>It might be a bite of \u003ca href=\"https://www.americastestkitchen.com/recipes/687-chunky-guacamole\" target=\"_blank\" rel=\"noopener\">guacamole\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1621-tortilla-chips\" target=\"_blank\" rel=\"noopener\">chips\u003c/a>, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of \u003ca href=\"https://www.americastestkitchen.com/recipes/1772-onion-braised-beef-briske\" target=\"_blank\" rel=\"noopener\">brisket\u003c/a>, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.\u003c/p>\n\u003cp>I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.\u003c/p>\n\u003cfigure id=\"attachment_124386\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\">\u003cimg class=\"size-full wp-image-124386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\" alt=\"Kevin shoots what is sure to be his next in-kitchen snack.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin shoots what is sure to be his next in-kitchen snack. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the \u003ca href=\"http://www.cooksscience.com/recipes/9444-chocolate-financiers/\" target=\"_blank\" rel=\"noopener\">chocolate financiers\u003c/a> that appeared out of nowhere, or the chorizo and potato taco \u003cem>(Ed's note: This is a forthcoming Cook's Illustrated recipe!)\u003c/em> that magically appeared in my hand.\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>Moderation, or at least attempting some semblance of it, goes a long way. Maybe I’ll pass on that \u003ca href=\"https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake\" target=\"_blank\" rel=\"noopener\">chocolate cake\u003c/a>, thank you. Biking the 3.8 miles each way to and from the train station helps as well. After gaining five pounds in my first six months at America’s Test Kitchen, adding the daily bike commute to my routine helped me shave off some of the excess weight. I don’t know if getting the blood pumping before setting upon the kitchen helps digestion, but at least that’s what I’m telling myself.\u003c/p>\n\u003cp>What probably helps more is my actual alternating routine of hitting the gym and going on short bike rides after work. I usually alternate between the two, putting in an hour or so four nights a week, followed by longer rides of up to 50 miles (time and life permitting) on the weekends. But my new secret sauce is running. It’s not really new since I used to run cross country and track in high school, but I haven’t done it consistently in years.\u003c/p>\n\u003cp>I had forgotten what a good workout it is, and if you can get over the natural resistance to suit up and leave your perfectly comfortable house to subject yourself to some self-inflicted pain, then it really is the best bang-for-your-buck in terms of working out. Lately I’ve added it into the mix. I started with a three-miler once a week, but now I’m up to about seven miles a week. Hopefully I can keep up the momentum through the cold winter months. Either that or I’m just going to have to eat less.\u003c/p>\n\u003ch2>Morgan Bolling: Test Cook, Cook's Country\u003c/h2>\n\u003cfigure id=\"attachment_124385\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\">\u003cimg class=\"size-full wp-image-124385\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\" alt=\"Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my most important health practices is to eat a filling, healthy breakfast. I switch between \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1668-nonfat-greek-yogurt\" target=\"_blank\" rel=\"noopener\">Greek yogurt\u003c/a>, smoothies, or a toasted peanut butter and banana sandwich. But whichever I eat, it makes it much easier to really just have a sample of food during tastings—not eat a whole plate. I can say from experience when you go to a tasting for mashed potatoes or smoked ribs on an empty stomach, it can lead to some regrettable decisions.\u003c/p>\n\u003ch2>Mari Levine: Managing Editor, Web\u003c/h2>\n\u003cp>Test cooks eat all day, but at least they're on their feet and moving around. As someone who takes part in a fair share of official tastings and unofficial kitchen lurking, but spends the rest of her day at a computer, I try my best to balance the eating with exercising. I’d say I’m successful about half the time: I bike to work and I play in a bunch of local sports leagues, but there are certainly stretches of time when my only physical activity is walking up and down the stairs to and from tastings. Fortunately, there are enough stairs in the building to counteract much of the work-related eating.\u003c/p>\n\u003ch2>Russell Selander: Associate Editor, Books\u003c/h2>\n\u003cfigure id=\"attachment_124384\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\">\u003cimg class=\"size-full wp-image-124384\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\" alt=\"Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it seems like I eat a lot of food, and I do, there are several things I do to help stay fit. First, I'm a big guy with a fast metabolism, so that helps right off the bat. I also walk a lot. I walk at least 2½ miles everyday, sometimes more. I also have a 22-month-old at home, who is very active and keeps me active in the morning, evening, and throughout the day on weekends. I also don't eat a lot at home. Generally, if I do have dinner, that is the only meal I eat at home. The rest of my meals happen when I am \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">\"grazing\" here at work\u003c/a>. This also means that all the food I eat is freshly prepared (for the most part) and not a prepackaged or from-frozen meal that might be loaded with sodium and other less-than-nice ingredients.\u003c/p>\n\u003cp>Another thing: portion control. For a tasting, I may only have a tiny bowl of soup, hardly a portion one would get in a restaurant or eat for a meal. And despite being known for having a massive sweet tusk (hehe), I try to limit my sugar intake. While there may be recipes, chapters, or books that are devoted to all things sweet, those tend to be few and far between, so I'm more able to control my sugar intake. I drink any tea or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\">coffee\u003c/a> black; I don't drink any soda; I avoid most candy. Though that's not to say I don't indulge in a hearty slice of \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=cake\" target=\"_blank\" rel=\"noopener\">cake\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pie\" target=\"_blank\" rel=\"noopener\">pie\u003c/a> now and then.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124382/how-do-you-stay-fit-as-a-food-lover","authors":["byline_bayareabites_124382"],"categories":["bayareabites_63","bayareabites_1245"],"tags":["bayareabites_12147","bayareabites_310"],"featImg":"bayareabites_124388","label":"bayareabites"},"bayareabites_116838":{"type":"posts","id":"bayareabites_116838","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116838","score":null,"sort":[1492469272000]},"guestAuthors":[],"slug":"vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention","title":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention","publishDate":1492469272,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Some people call Jeremy Fox the \"vegetable whisperer,\" the California chef who can coax remarkable flavors out of every part of his produce, even the flowers and leaves that most chefs throw away. One of his famous first-course dishes combines twice-shucked spring peas with macadamia nuts and white chocolate. He has reinvented cooking with vegetables, and in the process, reinvented himself, too.\u003c/p>\n\u003cp>On Wednesdays, you'll find Fox at the Santa Monica farmer's market, greeting fellow chefs and checking out the veggies at farmer Alex Weiser's stand. He marvels at the Chinese garlic — right out of the field, still packed with dirt. Then he kibitzes with Weiser about some unconventional tubers: oka, yacon , and colorful Peruvian mashua.\u003c/p>\n\u003cp>\"The mashua is almost in the Nasturtium family, so it's like really spicy, almost like horseradish wasabi,\" says Fox. \"But when you cook it, it mellows out a lot.\"\u003c/p>\n\u003cp>\"How could I not grow that?\" Weiser says.\u003c/p>\n\u003cp>\"Plus, it's fun to say mashua,\" Fox adds.\u003c/p>\n\u003cfigure id=\"attachment_116840\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg\" alt=\"Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks.\" width=\"2000\" height=\"1346\" class=\"size-full wp-image-116840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-520x350.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weiser says Fox has inspired him to grow unusual vegetables at his farm in the Tehachapi mountains. \"He appreciates flavor and uniqueness and texture,\" says the farmer. \"I think he realizes, too, where we farm, we have snowfall and hard frost, which give our crops flavor, that terroir.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jeremy Fox is a little like those vegetables — with a hard knock life. The 40-year-old grew up in Cleveland and Atlanta eating fast food, and taking far too many prescription medicines for attention-deficit/hyperactivity disorder. In college, he was inspired to start cooking after watching the culinary film, \"Big Night.\" He went to culinary school in Charleston, S.C., then worked in a few restaurants in the South before heading to California. There, he eventually landed a job at the Bay Area restaurant, Manresa, where he actually started out in charge of the\u003cem> meat\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_116841\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg\" alt=\"Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon.\" width=\"640\" height=\"961\" class=\"size-large wp-image-116841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-520x781.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771.jpg 1332w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were getting in whole pigs and trying to work out charcuterie,\" Fox recalls, \"using every part of the pig, nose to tail.\"\u003c/p>\n\u003cp>That philosophy shaped Fox's approach to vegetables when he became chef de cuisine at Manresa. The restaurant had its own farm.\u003c/p>\n\u003cp>\"He would take mushrooms, and smoke them and fry them, and so it took on... a bacon-like texture,\" says chef Kim Alter, who owns Nightbird restaurant in San Francisco. She worked with Fox at Manresa, and then at Ubuntu, where he became head chef.\u003c/p>\n\u003cp>\"He would cook the vegetables like meat,\" says Alter. \"He would truss them, baste them like meat. And it just really opened your eyes as to how you could treat a radish... like a pig. It was pretty cool. And it was all delicious.\"\u003c/p>\n\u003cp>Ubuntu was \u003cem>very\u003c/em> California: a vegetarian restaurant located below a yoga studio in Napa. One evening in 2008, then-New York Times food critic Frank Bruni came for dinner. He was impressed.\u003c/p>\n\u003cp>\"Jeremy's a superbly talented chef,\" Bruni says. \"He was determined to make that vegetarian experience as enjoyable as a restaurant with all ingredients at its disposal.\"\u003c/p>\n\u003cp>Bruni named Ubuntu the country's second best restaurant outside of New York. Here's an excerpt of his review:\u003c/p>\n\u003cp>\"Ubuntu is proof that you can do away with all flesh and hold on to hedonism, at least if you keep enough butter, cream, cheese and wine at hand. Ubuntu is where virtue meets naughty sensuality. It's the Angelina Jolie of restaurants.\"\u003c/p>\n\u003cp>Bruni's review changed everything.\u003c/p>\n\u003cfigure id=\"attachment_116842\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg\" alt=\"Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook "On Vegetables."\" width=\"640\" height=\"873\" class=\"size-large wp-image-116842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-800x1091.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-768x1047.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1180x1609.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-960x1309.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-520x709.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook \"On Vegetables.\" \u003ccite>(Courtesy of Rick Poon/Phaidon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suddenly, the restaurant was packed, but unprepared. Health inspectors shut it down till they got better refrigeration. But the accolades for Fox kept coming. Food & Wine Magazine named him the best new chef of 2008. He was flown around the country for interviews and events.\u003c/p>\n\u003cp>But the pressure was too much. Fox says he wasn't sleeping or eating. He lost 40 pounds. His marriage to pastry chef Deanie Hickox fell apart. And he self-medicated with a concoction of sleeping pills and amphetamines. \"I could have died from the amount I was taking,\" he says. \"I kinda felt like I was on a plane in horrific turbulence, hanging on to the sides. That's pretty much how I felt every hour of every day, for several years, to where everything was impending disaster. Lots of anxiety, lots of paranoia, and I lost my grip on everything. \"\u003c/p>\n\u003cp>Fox left Ubuntu, and pretty much dropped out of the scene.\u003c/p>\n\u003cp>\"Everything got so negative,\" he recalls. \"I'd been told to take a break or get some help. Eventually, it was like, well, let's just end this.\"\u003c/p>\n\u003cp>Fox spent a few years in therapy, cleaned up his act, and moved to Los Angeles. He is now head chef at Rustic Canyon restaurant in Santa Monica. He has a new wife, gourmet buyer Rachael Sheridan, and a 16-month-old daughter named Birdie.\u003c/p>\n\u003cp>Old friends are happy for him. \"Now I think he's got this really amazing balance,\" says Alter. \"He's happy, he's doing great food in an environment he loves and that supports him, with a great, beautiful woman and a child.\"\u003c/p>\n\u003cp>And Fox has finally finished the cookbook he started when he was at Ubuntu.\u003c/p>\n\u003cfigure id=\"attachment_116843\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg\" alt=\"Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his "pop" sweatshirt.\" width=\"2000\" height=\"1342\" class=\"size-full wp-image-116843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-520x349.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his \"pop\" sweatshirt. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Finding out I was gonna be a dad was a huge motivator,\" he says, \"to create something that this little kid could be proud of.\"\u003c/p>\n\u003cp>With his newly published book \"On Vegetables\" and a fourth nomination for a James Beard Award, chef Jeremy Fox is back. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With a vegetables-only restaurant in Napa Valley, chef Jeremy Fox was a rising star. But the stress was too much and it all fell apart. Now he is back with a vegetable cookbook.","status":"publish","parent":0,"modified":1546456554,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1045},"headData":{"title":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention | KQED","description":"With a vegetables-only restaurant in Napa Valley, chef Jeremy Fox was a rising star. But the stress was too much and it all fell apart. Now he is back with a vegetable cookbook.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention","datePublished":"2017-04-17T22:47:52.000Z","dateModified":"2019-01-02T19:15:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116838 https://ww2.kqed.org/bayareabites/?p=116838","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/17/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention/","disqusTitle":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention","source":"Chefs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/chefs/","nprByline":"Mandalit del Barco, NPR Food","nprImageAgency":"Oriana Koren for NPR","nprStoryId":"523743160","nprApiLink":"http://api.npr.org/query?id=523743160&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/17/523743160/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention?ft=nprml&f=523743160","nprRetrievedStory":"1","nprPubDate":"Mon, 17 Apr 2017 09:50:00 -0400","nprStoryDate":"Mon, 17 Apr 2017 09:50:00 -0400","nprLastModifiedDate":"Mon, 17 Apr 2017 09:52:14 -0400","path":"/bayareabites/116838/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people call Jeremy Fox the \"vegetable whisperer,\" the California chef who can coax remarkable flavors out of every part of his produce, even the flowers and leaves that most chefs throw away. One of his famous first-course dishes combines twice-shucked spring peas with macadamia nuts and white chocolate. He has reinvented cooking with vegetables, and in the process, reinvented himself, too.\u003c/p>\n\u003cp>On Wednesdays, you'll find Fox at the Santa Monica farmer's market, greeting fellow chefs and checking out the veggies at farmer Alex Weiser's stand. He marvels at the Chinese garlic — right out of the field, still packed with dirt. Then he kibitzes with Weiser about some unconventional tubers: oka, yacon , and colorful Peruvian mashua.\u003c/p>\n\u003cp>\"The mashua is almost in the Nasturtium family, so it's like really spicy, almost like horseradish wasabi,\" says Fox. \"But when you cook it, it mellows out a lot.\"\u003c/p>\n\u003cp>\"How could I not grow that?\" Weiser says.\u003c/p>\n\u003cp>\"Plus, it's fun to say mashua,\" Fox adds.\u003c/p>\n\u003cfigure id=\"attachment_116840\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg\" alt=\"Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks.\" width=\"2000\" height=\"1346\" class=\"size-full wp-image-116840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-520x350.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weiser says Fox has inspired him to grow unusual vegetables at his farm in the Tehachapi mountains. \"He appreciates flavor and uniqueness and texture,\" says the farmer. \"I think he realizes, too, where we farm, we have snowfall and hard frost, which give our crops flavor, that terroir.\"\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>Jeremy Fox is a little like those vegetables — with a hard knock life. The 40-year-old grew up in Cleveland and Atlanta eating fast food, and taking far too many prescription medicines for attention-deficit/hyperactivity disorder. In college, he was inspired to start cooking after watching the culinary film, \"Big Night.\" He went to culinary school in Charleston, S.C., then worked in a few restaurants in the South before heading to California. There, he eventually landed a job at the Bay Area restaurant, Manresa, where he actually started out in charge of the\u003cem> meat\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_116841\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg\" alt=\"Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon.\" width=\"640\" height=\"961\" class=\"size-large wp-image-116841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-520x781.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771.jpg 1332w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were getting in whole pigs and trying to work out charcuterie,\" Fox recalls, \"using every part of the pig, nose to tail.\"\u003c/p>\n\u003cp>That philosophy shaped Fox's approach to vegetables when he became chef de cuisine at Manresa. The restaurant had its own farm.\u003c/p>\n\u003cp>\"He would take mushrooms, and smoke them and fry them, and so it took on... a bacon-like texture,\" says chef Kim Alter, who owns Nightbird restaurant in San Francisco. She worked with Fox at Manresa, and then at Ubuntu, where he became head chef.\u003c/p>\n\u003cp>\"He would cook the vegetables like meat,\" says Alter. \"He would truss them, baste them like meat. And it just really opened your eyes as to how you could treat a radish... like a pig. It was pretty cool. And it was all delicious.\"\u003c/p>\n\u003cp>Ubuntu was \u003cem>very\u003c/em> California: a vegetarian restaurant located below a yoga studio in Napa. One evening in 2008, then-New York Times food critic Frank Bruni came for dinner. He was impressed.\u003c/p>\n\u003cp>\"Jeremy's a superbly talented chef,\" Bruni says. \"He was determined to make that vegetarian experience as enjoyable as a restaurant with all ingredients at its disposal.\"\u003c/p>\n\u003cp>Bruni named Ubuntu the country's second best restaurant outside of New York. Here's an excerpt of his review:\u003c/p>\n\u003cp>\"Ubuntu is proof that you can do away with all flesh and hold on to hedonism, at least if you keep enough butter, cream, cheese and wine at hand. Ubuntu is where virtue meets naughty sensuality. It's the Angelina Jolie of restaurants.\"\u003c/p>\n\u003cp>Bruni's review changed everything.\u003c/p>\n\u003cfigure id=\"attachment_116842\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg\" alt=\"Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook "On Vegetables."\" width=\"640\" height=\"873\" class=\"size-large wp-image-116842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-800x1091.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-768x1047.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1180x1609.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-960x1309.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-520x709.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook \"On Vegetables.\" \u003ccite>(Courtesy of Rick Poon/Phaidon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suddenly, the restaurant was packed, but unprepared. Health inspectors shut it down till they got better refrigeration. But the accolades for Fox kept coming. Food & Wine Magazine named him the best new chef of 2008. He was flown around the country for interviews and events.\u003c/p>\n\u003cp>But the pressure was too much. Fox says he wasn't sleeping or eating. He lost 40 pounds. His marriage to pastry chef Deanie Hickox fell apart. And he self-medicated with a concoction of sleeping pills and amphetamines. \"I could have died from the amount I was taking,\" he says. \"I kinda felt like I was on a plane in horrific turbulence, hanging on to the sides. That's pretty much how I felt every hour of every day, for several years, to where everything was impending disaster. Lots of anxiety, lots of paranoia, and I lost my grip on everything. \"\u003c/p>\n\u003cp>Fox left Ubuntu, and pretty much dropped out of the scene.\u003c/p>\n\u003cp>\"Everything got so negative,\" he recalls. \"I'd been told to take a break or get some help. Eventually, it was like, well, let's just end this.\"\u003c/p>\n\u003cp>Fox spent a few years in therapy, cleaned up his act, and moved to Los Angeles. He is now head chef at Rustic Canyon restaurant in Santa Monica. He has a new wife, gourmet buyer Rachael Sheridan, and a 16-month-old daughter named Birdie.\u003c/p>\n\u003cp>Old friends are happy for him. \"Now I think he's got this really amazing balance,\" says Alter. \"He's happy, he's doing great food in an environment he loves and that supports him, with a great, beautiful woman and a child.\"\u003c/p>\n\u003cp>And Fox has finally finished the cookbook he started when he was at Ubuntu.\u003c/p>\n\u003cfigure id=\"attachment_116843\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg\" alt=\"Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his "pop" sweatshirt.\" width=\"2000\" height=\"1342\" class=\"size-full wp-image-116843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-520x349.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his \"pop\" sweatshirt. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Finding out I was gonna be a dad was a huge motivator,\" he says, \"to create something that this little kid could be proud of.\"\u003c/p>\n\u003cp>With his newly published book \"On Vegetables\" and a fourth nomination for a James Beard Award, chef Jeremy Fox is back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116838/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention","authors":["byline_bayareabites_116838"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_588"],"tags":["bayareabites_14744","bayareabites_310"],"featImg":"bayareabites_116839","label":"source_bayareabites_116838"},"bayareabites_115082":{"type":"posts","id":"bayareabites_115082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115082","score":null,"sort":[1486509031000]},"guestAuthors":[],"slug":"guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","title":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","publishDate":1486509031,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating.","status":"publish","parent":0,"modified":1546456257,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":949},"headData":{"title":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food | KQED","description":"Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","datePublished":"2017-02-07T23:10:31.000Z","dateModified":"2019-01-02T19:10:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115082 https://ww2.kqed.org/bayareabites/?p=115082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/07/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food/","disqusTitle":"Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115082/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115082/guide-5-popular-restaurants-south-of-san-francisco-serving-health-conscious-food","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1245","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_310","bayareabites_494","bayareabites_8988"],"featImg":"bayareabites_115089","label":"source_bayareabites_115082"},"bayareabites_112485":{"type":"posts","id":"bayareabites_112485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112485","score":null,"sort":[1475510962000]},"guestAuthors":[],"slug":"fda-is-redefining-the-term-healthy-on-food-labels","title":"FDA Is Redefining The Term 'Healthy' On Food Labels","publishDate":1475510962,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Last year, the FDA told the maker of Kind bars some of its nut-filled snacks couldn't be labeled as \"healthy.\" Now the agency is rethinking what healthy means, amid evolving science on fat and sugar.","status":"publish","parent":0,"modified":1546456008,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":572},"headData":{"title":"FDA Is Redefining The Term 'Healthy' On Food Labels | KQED","description":"Last year, the FDA told the maker of Kind bars some of its nut-filled snacks couldn't be labeled as "healthy." Now the agency is rethinking what healthy means, amid evolving science on fat and sugar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FDA Is Redefining The Term 'Healthy' On Food Labels","datePublished":"2016-10-03T16:09:22.000Z","dateModified":"2019-01-02T19:06:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112485 http://ww2.kqed.org/bayareabites/?p=112485","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/03/fda-is-redefining-the-term-healthy-on-food-labels/","disqusTitle":"FDA Is Redefining The Term 'Healthy' On Food Labels","nprImageCredit":"Ryan Kellman","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"NPR","nprStoryId":"496064796","nprApiLink":"http://api.npr.org/query?id=496064796&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/03/496064796/fda-is-redefining-the-term-healthy-on-food-labels?ft=nprml&f=496064796","nprRetrievedStory":"1","nprPubDate":"Mon, 03 Oct 2016 08:42:00 -0400","nprStoryDate":"Mon, 03 Oct 2016 05:11:00 -0400","nprLastModifiedDate":"Mon, 03 Oct 2016 08:42:43 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3?orgId=1&topicId=1134&d=161&p=3&story=496064796&t=progseg&e=496362216&seg=14&ft=nprml&f=496064796","nprAudioM3u":"http://api.npr.org/m3u/1496362318-b8d5bc.m3u?orgId=1&topicId=1134&d=161&p=3&story=496064796&t=progseg&e=496362216&seg=14&ft=nprml&f=496064796","audioTrackLength":162,"path":"/bayareabites/112485/fda-is-redefining-the-term-healthy-on-food-labels","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3?orgId=1&topicId=1134&d=161&p=3&story=496064796&t=progseg&e=496362216&seg=14&ft=nprml&f=496064796","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\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>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112485/fda-is-redefining-the-term-healthy-on-food-labels","authors":["byline_bayareabites_112485"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555"],"tags":["bayareabites_2608","bayareabites_310","bayareabites_10774"],"featImg":"bayareabites_112486","label":"bayareabites"},"bayareabites_111589":{"type":"posts","id":"bayareabites_111589","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111589","score":null,"sort":[1472133136000]},"guestAuthors":[],"slug":"a-guide-to-healthy-fast-food-in-the-bay-area","title":"A Guide to Healthy Fast Food in the Bay Area","publishDate":1472133136,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n","blocks":[],"excerpt":"In between fast food and high-dining is a booming line of restaurants serving up healthy and fast meals.","status":"publish","parent":0,"modified":1577986046,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1002},"headData":{"title":"A Guide to Healthy Fast Food in the Bay Area | KQED","description":"In between fast food and high-dining is a booming line of restaurants serving up healthy and fast meals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Guide to Healthy Fast Food in the Bay Area","datePublished":"2016-08-25T13:52:16.000Z","dateModified":"2020-01-02T17:27:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111589 http://ww2.kqed.org/bayareabites/?p=111589","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/","disqusTitle":"A Guide to Healthy Fast Food in the Bay Area","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111589/a-guide-to-healthy-fast-food-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111589/a-guide-to-healthy-fast-food-in-the-bay-area","authors":["1459"],"categories":["bayareabites_13746","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_9965","bayareabites_15579","bayareabites_310","bayareabites_707","bayareabites_15479","bayareabites_14426","bayareabites_15444","bayareabites_14234","bayareabites_15578"],"featImg":"bayareabites_111652","label":"source_bayareabites_111589"},"bayareabites_106079":{"type":"posts","id":"bayareabites_106079","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106079","score":null,"sort":[1453328945000]},"guestAuthors":[],"slug":"diet-foods-are-tanking-so-the-diet-industry-is-now-selling-health","title":"Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'","publishDate":1453328945,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Consumers are increasingly disillusioned with diet products and programs. But they're also confused by new terms like gluten-free and non-GMO, industry analysts and nutritionists say.","status":"publish","parent":0,"modified":1546456281,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":939},"headData":{"title":"Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health' | KQED","description":"Consumers are increasingly disillusioned with diet products and programs. But they're also confused by new terms like gluten-free and non-GMO, industry analysts and nutritionists say.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'","datePublished":"2016-01-20T22:29:05.000Z","dateModified":"2019-01-02T19:11:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106079 http://ww2.kqed.org/bayareabites/?p=106079","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/20/diet-foods-are-tanking-so-the-diet-industry-is-now-selling-health/","disqusTitle":"Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'","nprByline":"Angus Chen, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Morgan McCloy/NPR","nprStoryId":"462691546","nprApiLink":"http://api.npr.org/query?id=462691546&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/20/462691546/as-diet-foods-tank-confusing-health-labels-replace-them?ft=nprml&f=462691546","nprRetrievedStory":"1","nprPubDate":"Wed, 20 Jan 2016 16:48:00 -0500","nprStoryDate":"Wed, 20 Jan 2016 16:46:00 -0500","nprLastModifiedDate":"Wed, 20 Jan 2016 16:48:56 -0500","path":"/bayareabites/106079/diet-foods-are-tanking-so-the-diet-industry-is-now-selling-health","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\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>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106079/diet-foods-are-tanking-so-the-diet-industry-is-now-selling-health","authors":["byline_bayareabites_106079"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_12555"],"tags":["bayareabites_663","bayareabites_12330","bayareabites_310","bayareabites_11836"],"featImg":"bayareabites_106081","label":"bayareabites"},"bayareabites_105639":{"type":"posts","id":"bayareabites_105639","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105639","score":null,"sort":[1451672551000]},"guestAuthors":[],"slug":"for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods","title":"For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods","publishDate":1451672551,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>During the holidays, I find myself indulging in the sweetness of life with a little too many rich treats and inebriating drinks, like my mom’s famous persimmon pudding and my friend’s spiked \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\" target=\"_blank\">kombucha\u003c/a> cocktails. After the fact, I can’t help but wonder about how my body is managing these indulgences. As someone who is passionate about wellness and curious about how our magical bodies function, I set out to learn the best ways to help my organs do their internal clean up work from all my partying. \u003c/p>\n\u003cfigure id=\"attachment_105645\" class=\"wp-caption aligncenter\" style=\"max-width: 1805px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverCLEAN.jpg\" alt=\"Livers do much of our body’s clean up work.\" width=\"1805\" height=\"1109\" class=\"size-full wp-image-105645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN.jpg 1805w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-960x590.jpg 960w\" sizes=\"(max-width: 1805px) 100vw, 1805px\">\u003cfigcaption class=\"wp-caption-text\">Livers do much of our body’s clean up work. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, I want to express gratitude to my liver, one of the \u003ca href=\"http://www.everydayhealth.com/news/facts-about-your-liver/\" target=\"_blank\">hardest working organs in the body\u003c/a>. I found out that the liver has three main functions: to help digest nutrients, to make proteins and to get rid of toxins. Everything we eat or drink has to be broken down into different chemicals before it can \u003ca href=\"http://www.oprah.com/health/What-Does-the-Liver-Do\" target=\"_blank\">help (or harm) our bodies\u003c/a>. The liver copes with the damaging substances we ingest or imbibe, such as preservatives, pesticides, and antibiotics by packaging them for safe disposal through urine or bile. The unfortunate truth is that \u003ca href=\"http://loveyourliver.com.au/alcohol/\" target=\"_blank\">alcohol\u003c/a> and \u003ca href=\"http://www.diabetesforecast.org/2012/feb/the-liver-s-role-how-it-processes-fats-and-carbs.html?referrer=https://www.google.com/\" target=\"_blank\">sugar\u003c/a> are two of the hardest things for our livers to process, so when indulging, here are some foods that can naturally help our hardworking livers continue to thrive. \u003c/p>\n\u003cfigure id=\"attachment_105652\" class=\"wp-caption aligncenter\" style=\"max-width: 1368px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverYAY.jpg\" alt=\"You’re the best, liver!\" width=\"1368\" height=\"900\" class=\"size-full wp-image-105652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY.jpg 1368w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-960x632.jpg 960w\" sizes=\"(max-width: 1368px) 100vw, 1368px\">\u003cfigcaption class=\"wp-caption-text\">You’re the best, liver! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Beets\u003c/h3>\n\u003cp>\u003ca href=\"http://www.naturalnews.com/033025_beets_liver_function.html#ixzz3uViZtwrb\" target=\"_blank\">Beets\u003c/a> are high in plant \u003ca href=\"http://www.whfoods.com/genpage.php?tname=nutrient&dbid=119\" target=\"_blank\">flavonoids\u003c/a>, a nutrient group that is known for its antioxidant and anti-inflammatory properties. These antioxidants help eliminate free radicals (or toxins) from our body. The richly red root vegetable is high in pectin, which can help flush out harmful substances that have been removed by the liver instead of allowing them to be reabsorbed by the body. I love beets on my salad, in a comforting bowl of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\" target=\"_blank\">beet borscht\u003c/a> or in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/\" target=\"_blank\">juice blend\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_105644\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverBEET.jpg\" alt=\"Beets help detoxify the liver.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Beets help detoxify the liver. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Lemons\u003c/h3>\n\u003cp>Lemons are also full of antioxidants as well as vitamin C. They aid your liver in producing enzymes, which can increase energy and help digestion. With lemons’ alkalizing nature they also neutralize toxins, eliminate waste and kick-start the digestive process. Every morning, I sip on warm water with lemon to help finish off the work my liver has done overnight and get my \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">digestive juices ready for breakfast\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105648\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverLEMON.jpg\" alt=\"Lemons aid your liver in producing enzymes, which can increase energy and help digestion.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lemons aid your liver in producing enzymes, which can increase energy and help digestion. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Avocados\u003c/h3>\n\u003cp>Avocados promote our bodies’ production of \u003ca href=\"http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html\" target=\"_blank\">glutathione\u003c/a>, the mother of all antioxidants, which is used for the filtration and detoxification of damaging substances. One of many ways to experience this silky fruit (or vegetable depending on your definition) is in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\">colorful salad perfect for the holidays\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105643\" class=\"wp-caption aligncenter\" style=\"max-width: 1644px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAVO.jpg\" alt=\"Avocados promote our bodies’ production of glutathione, the mother of all antioxidants.\" width=\"1644\" height=\"986\" class=\"size-full wp-image-105643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO.jpg 1644w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-960x576.jpg 960w\" sizes=\"(max-width: 1644px) 100vw, 1644px\">\u003cfigcaption class=\"wp-caption-text\">Avocados promote our bodies’ production of glutathione, the mother of all antioxidants. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Walnuts\u003c/h3>\n\u003cp>Walnuts are another great source of glutathione as well as omega-3 fatty acids, which helps detoxify the liver of disease-causing ammonia. In fact, walnut hulls are often used in liver-cleansing capsules or tincture formulas because of their \u003ca href=\"http://dailyhealthpost.com/7-common-foods-to-detoxify-your-liver-naturally/\" target=\"_blank\">ability to oxygenate the blood\u003c/a>. I enjoy adding walnuts to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">homemade granola\u003c/a> for breakfast. \u003c/p>\n\u003cfigure id=\"attachment_105651\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverWALNUT.jpg\" alt=\"Walnuts are another great source of glutathione as well as omega-3 fatty acids\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-105651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Walnuts are another great source of glutathione as well as omega-3 fatty acids. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>Garlic helps to launch enzymes in the liver to assist in the process of digestion and eliminating toxins. It is full of selenium, a naturally detoxifying mineral and \u003ca href=\"http://www.allicinfacts.com/about-allicin/what-is-allicin/\" target=\"_blank\">allicin\u003c/a> which help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">fend off immune system enemies\u003c/a>. This \u003ca href=\"http://ww2.kqed.org/jpepinheart/2015/08/27/garlic-and-pasilla-soup/\" target=\"_blank\">garlic soup\u003c/a> is a perfect warming dish for the colder months. \u003c/p>\n\u003cfigure id=\"attachment_105646\" class=\"wp-caption aligncenter\" style=\"max-width: 1622px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverGARLIC.jpg\" alt=\"Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins.\" width=\"1622\" height=\"1050\" class=\"size-full wp-image-105646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC.jpg 1622w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-960x621.jpg 960w\" sizes=\"(max-width: 1622px) 100vw, 1622px\">\u003cfigcaption class=\"wp-caption-text\">Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Leafy Greens\u003c/h3>\n\u003cp>Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. Some of my favorites are kale, chard, arugula and collard greens. These nutrient dense veggies can also help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">neutralize the metal, chemicals and pesticides that are often in our foods\u003c/a>. Leafy greens are a staple in my foodscape and I often sauté them. Here is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\">great basic recipe\u003c/a> to get you started. \u003c/p>\n\u003cfigure id=\"attachment_105647\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverKALE.jpg\" alt=\"Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \" width=\"1690\" height=\"1127\" class=\"size-full wp-image-105647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE.jpg 1690w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-960x640.jpg 960w\" sizes=\"(max-width: 1690px) 100vw, 1690px\">\u003cfigcaption class=\"wp-caption-text\">Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Apples\u003c/h3>\n\u003cp>Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. Fruit pectin is also helpful in \u003ca href=\"http://www.naturalnews.com/029148_pectin_heavy_metals.html\" target=\"_blank\">removing heavy metals\u003c/a>, such as mercury and lead \u003ca href=\"http://blogs.naturalnews.com/ideal-liver-fuel-super-foods-detox-liver-cleanse-liver-toxin-naturally/\" target=\"_blank\">from the body\u003c/a>. Besides enjoying apples as a crunchy liver boosting snack, you can also try \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/09/making-apple-butter/\" target=\"_blank\">making apple butter\u003c/a> to enjoy in yogurt or on toast! \u003c/p>\n\u003cfigure id=\"attachment_105642\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAPPLE.jpg\" alt=\"Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system.\" width=\"1923\" height=\"1154\" class=\"size-full wp-image-105642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-960x576.jpg 960w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dandelion Root\u003c/h3>\n\u003cp>You know those yellow flowers that pop up in our gardens and grassy fields? Their roots are a fantastic \u003ca href=\"http://www.thepracticalherbalist.com/holistic-medicine-library/dandelion-the-liver-cleanser/\" target=\"_blank\">digestive stimulant and toxin transporter\u003c/a>. \u003ca href=\"http://www.mindbodygreen.com/0-7134/8-reasons-to-drink-dandelion-root-tea.html\" target=\"_blank\">Dandelion root tea\u003c/a> eases congestion in the liver and helps it purifies our blood. I often drink roasted dandelion root tea before a meal or in the morning when I take a break from coffee. I love its satisfying rich, roasty flavor. \u003c/p>\n\u003cfigure id=\"attachment_105649\" class=\"wp-caption aligncenter\" style=\"max-width: 1660px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTEA.jpg\" alt=\"Dandelion root tea eases congestion in the liver and helps it purifies our blood. \" width=\"1660\" height=\"1231\" class=\"size-full wp-image-105649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA.jpg 1660w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-960x712.jpg 960w\" sizes=\"(max-width: 1660px) 100vw, 1660px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion root tea eases congestion in the liver and helps it purifies our blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I enjoy the outward manifestations of the holiday season with feasts, decorations, gifts and parties, I like to bring my awareness inside and celebrate my body for all of its magical inner workings. While there is no way for us to “un-do” the glasses of wine or sweet desserts that we’ve consumed, we can send our livers a present by eating some of these liver-friendly foods. Maybe some months after the holidays, when I am missing the festivities of celebration, I’ll throw my liver a party, and invite all my friends’ livers too and we can dance and drink a crazy juice concoction with all of these antioxidant-rich foods to honor our beloved organ. \u003c/p>\n\u003cfigure id=\"attachment_105650\" class=\"wp-caption aligncenter\" style=\"max-width: 1932px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTHANKY.jpg\" alt=\"Liver Partytime!\" width=\"1932\" height=\"1159\" class=\"size-full wp-image-105650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY.jpg 1932w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-960x576.jpg 960w\" sizes=\"(max-width: 1932px) 100vw, 1932px\">\u003cfigcaption class=\"wp-caption-text\">Liver Partytime! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"An illustrated guide to eight liver-friendly foods to help your hard working organ cleanse your body from indulging during the holiday season.\r\n","status":"publish","parent":0,"modified":1546456119,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1003},"headData":{"title":"For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods | KQED","description":"An illustrated guide to eight liver-friendly foods to help your hard working organ cleanse your body from indulging during the holiday season.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods","datePublished":"2016-01-01T18:22:31.000Z","dateModified":"2019-01-02T19:08:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105639 http://ww2.kqed.org/bayareabites/?p=105639","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/","disqusTitle":"For The New Year: Celebrate Your Generous Liver With These 8 Cleansing Foods","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","path":"/bayareabites/105639/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the holidays, I find myself indulging in the sweetness of life with a little too many rich treats and inebriating drinks, like my mom’s famous persimmon pudding and my friend’s spiked \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\" target=\"_blank\">kombucha\u003c/a> cocktails. After the fact, I can’t help but wonder about how my body is managing these indulgences. As someone who is passionate about wellness and curious about how our magical bodies function, I set out to learn the best ways to help my organs do their internal clean up work from all my partying. \u003c/p>\n\u003cfigure id=\"attachment_105645\" class=\"wp-caption aligncenter\" style=\"max-width: 1805px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverCLEAN.jpg\" alt=\"Livers do much of our body’s clean up work.\" width=\"1805\" height=\"1109\" class=\"size-full wp-image-105645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN.jpg 1805w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverCLEAN-960x590.jpg 960w\" sizes=\"(max-width: 1805px) 100vw, 1805px\">\u003cfigcaption class=\"wp-caption-text\">Livers do much of our body’s clean up work. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, I want to express gratitude to my liver, one of the \u003ca href=\"http://www.everydayhealth.com/news/facts-about-your-liver/\" target=\"_blank\">hardest working organs in the body\u003c/a>. I found out that the liver has three main functions: to help digest nutrients, to make proteins and to get rid of toxins. Everything we eat or drink has to be broken down into different chemicals before it can \u003ca href=\"http://www.oprah.com/health/What-Does-the-Liver-Do\" target=\"_blank\">help (or harm) our bodies\u003c/a>. The liver copes with the damaging substances we ingest or imbibe, such as preservatives, pesticides, and antibiotics by packaging them for safe disposal through urine or bile. The unfortunate truth is that \u003ca href=\"http://loveyourliver.com.au/alcohol/\" target=\"_blank\">alcohol\u003c/a> and \u003ca href=\"http://www.diabetesforecast.org/2012/feb/the-liver-s-role-how-it-processes-fats-and-carbs.html?referrer=https://www.google.com/\" target=\"_blank\">sugar\u003c/a> are two of the hardest things for our livers to process, so when indulging, here are some foods that can naturally help our hardworking livers continue to thrive. \u003c/p>\n\u003cfigure id=\"attachment_105652\" class=\"wp-caption aligncenter\" style=\"max-width: 1368px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverYAY.jpg\" alt=\"You’re the best, liver!\" width=\"1368\" height=\"900\" class=\"size-full wp-image-105652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY.jpg 1368w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverYAY-960x632.jpg 960w\" sizes=\"(max-width: 1368px) 100vw, 1368px\">\u003cfigcaption class=\"wp-caption-text\">You’re the best, liver! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Beets\u003c/h3>\n\u003cp>\u003ca href=\"http://www.naturalnews.com/033025_beets_liver_function.html#ixzz3uViZtwrb\" target=\"_blank\">Beets\u003c/a> are high in plant \u003ca href=\"http://www.whfoods.com/genpage.php?tname=nutrient&dbid=119\" target=\"_blank\">flavonoids\u003c/a>, a nutrient group that is known for its antioxidant and anti-inflammatory properties. These antioxidants help eliminate free radicals (or toxins) from our body. The richly red root vegetable is high in pectin, which can help flush out harmful substances that have been removed by the liver instead of allowing them to be reabsorbed by the body. I love beets on my salad, in a comforting bowl of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\" target=\"_blank\">beet borscht\u003c/a> or in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/14/why-you-might-want-to-be-drinking-beet-juice-at-the-gym/\" target=\"_blank\">juice blend\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_105644\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverBEET.jpg\" alt=\"Beets help detoxify the liver.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverBEET-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Beets help detoxify the liver. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Lemons\u003c/h3>\n\u003cp>Lemons are also full of antioxidants as well as vitamin C. They aid your liver in producing enzymes, which can increase energy and help digestion. With lemons’ alkalizing nature they also neutralize toxins, eliminate waste and kick-start the digestive process. Every morning, I sip on warm water with lemon to help finish off the work my liver has done overnight and get my \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">digestive juices ready for breakfast\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105648\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverLEMON.jpg\" alt=\"Lemons aid your liver in producing enzymes, which can increase energy and help digestion.\" width=\"1500\" height=\"900\" class=\"size-full wp-image-105648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverLEMON-960x576.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lemons aid your liver in producing enzymes, which can increase energy and help digestion. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Avocados\u003c/h3>\n\u003cp>Avocados promote our bodies’ production of \u003ca href=\"http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html\" target=\"_blank\">glutathione\u003c/a>, the mother of all antioxidants, which is used for the filtration and detoxification of damaging substances. One of many ways to experience this silky fruit (or vegetable depending on your definition) is in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\">colorful salad perfect for the holidays\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_105643\" class=\"wp-caption aligncenter\" style=\"max-width: 1644px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAVO.jpg\" alt=\"Avocados promote our bodies’ production of glutathione, the mother of all antioxidants.\" width=\"1644\" height=\"986\" class=\"size-full wp-image-105643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO.jpg 1644w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAVO-960x576.jpg 960w\" sizes=\"(max-width: 1644px) 100vw, 1644px\">\u003cfigcaption class=\"wp-caption-text\">Avocados promote our bodies’ production of glutathione, the mother of all antioxidants. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Walnuts\u003c/h3>\n\u003cp>Walnuts are another great source of glutathione as well as omega-3 fatty acids, which helps detoxify the liver of disease-causing ammonia. In fact, walnut hulls are often used in liver-cleansing capsules or tincture formulas because of their \u003ca href=\"http://dailyhealthpost.com/7-common-foods-to-detoxify-your-liver-naturally/\" target=\"_blank\">ability to oxygenate the blood\u003c/a>. I enjoy adding walnuts to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">homemade granola\u003c/a> for breakfast. \u003c/p>\n\u003cfigure id=\"attachment_105651\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverWALNUT.jpg\" alt=\"Walnuts are another great source of glutathione as well as omega-3 fatty acids\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-105651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverWALNUT-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Walnuts are another great source of glutathione as well as omega-3 fatty acids. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>Garlic helps to launch enzymes in the liver to assist in the process of digestion and eliminating toxins. It is full of selenium, a naturally detoxifying mineral and \u003ca href=\"http://www.allicinfacts.com/about-allicin/what-is-allicin/\" target=\"_blank\">allicin\u003c/a> which help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">fend off immune system enemies\u003c/a>. This \u003ca href=\"http://ww2.kqed.org/jpepinheart/2015/08/27/garlic-and-pasilla-soup/\" target=\"_blank\">garlic soup\u003c/a> is a perfect warming dish for the colder months. \u003c/p>\n\u003cfigure id=\"attachment_105646\" class=\"wp-caption aligncenter\" style=\"max-width: 1622px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverGARLIC.jpg\" alt=\"Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins.\" width=\"1622\" height=\"1050\" class=\"size-full wp-image-105646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC.jpg 1622w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverGARLIC-960x621.jpg 960w\" sizes=\"(max-width: 1622px) 100vw, 1622px\">\u003cfigcaption class=\"wp-caption-text\">Garlic helps to launch enzymes in the liver in assisting digestion and getting rid of toxins. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Leafy Greens\u003c/h3>\n\u003cp>Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. Some of my favorites are kale, chard, arugula and collard greens. These nutrient dense veggies can also help \u003ca href=\"http://www.onegreenplanet.org/natural-health/foods-to-cleanse-and-care-for-your-liver/\" target=\"_blank\">neutralize the metal, chemicals and pesticides that are often in our foods\u003c/a>. Leafy greens are a staple in my foodscape and I often sauté them. Here is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\">great basic recipe\u003c/a> to get you started. \u003c/p>\n\u003cfigure id=\"attachment_105647\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverKALE.jpg\" alt=\"Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \" width=\"1690\" height=\"1127\" class=\"size-full wp-image-105647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE.jpg 1690w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverKALE-960x640.jpg 960w\" sizes=\"(max-width: 1690px) 100vw, 1690px\">\u003cfigcaption class=\"wp-caption-text\">Greens are full of chlorophyll that assists in lightening the load on the liver by purifying the blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Apples\u003c/h3>\n\u003cp>Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. Fruit pectin is also helpful in \u003ca href=\"http://www.naturalnews.com/029148_pectin_heavy_metals.html\" target=\"_blank\">removing heavy metals\u003c/a>, such as mercury and lead \u003ca href=\"http://blogs.naturalnews.com/ideal-liver-fuel-super-foods-detox-liver-cleanse-liver-toxin-naturally/\" target=\"_blank\">from the body\u003c/a>. Besides enjoying apples as a crunchy liver boosting snack, you can also try \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/09/making-apple-butter/\" target=\"_blank\">making apple butter\u003c/a> to enjoy in yogurt or on toast! \u003c/p>\n\u003cfigure id=\"attachment_105642\" class=\"wp-caption aligncenter\" style=\"max-width: 1923px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverAPPLE.jpg\" alt=\"Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system.\" width=\"1923\" height=\"1154\" class=\"size-full wp-image-105642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE.jpg 1923w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverAPPLE-960x576.jpg 960w\" sizes=\"(max-width: 1923px) 100vw, 1923px\">\u003cfigcaption class=\"wp-caption-text\">Apples contain a high content of pectin that assists in flushing undesirable toxins from the digestive system. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dandelion Root\u003c/h3>\n\u003cp>You know those yellow flowers that pop up in our gardens and grassy fields? Their roots are a fantastic \u003ca href=\"http://www.thepracticalherbalist.com/holistic-medicine-library/dandelion-the-liver-cleanser/\" target=\"_blank\">digestive stimulant and toxin transporter\u003c/a>. \u003ca href=\"http://www.mindbodygreen.com/0-7134/8-reasons-to-drink-dandelion-root-tea.html\" target=\"_blank\">Dandelion root tea\u003c/a> eases congestion in the liver and helps it purifies our blood. I often drink roasted dandelion root tea before a meal or in the morning when I take a break from coffee. I love its satisfying rich, roasty flavor. \u003c/p>\n\u003cfigure id=\"attachment_105649\" class=\"wp-caption aligncenter\" style=\"max-width: 1660px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTEA.jpg\" alt=\"Dandelion root tea eases congestion in the liver and helps it purifies our blood. \" width=\"1660\" height=\"1231\" class=\"size-full wp-image-105649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA.jpg 1660w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTEA-960x712.jpg 960w\" sizes=\"(max-width: 1660px) 100vw, 1660px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion root tea eases congestion in the liver and helps it purifies our blood. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I enjoy the outward manifestations of the holiday season with feasts, decorations, gifts and parties, I like to bring my awareness inside and celebrate my body for all of its magical inner workings. While there is no way for us to “un-do” the glasses of wine or sweet desserts that we’ve consumed, we can send our livers a present by eating some of these liver-friendly foods. Maybe some months after the holidays, when I am missing the festivities of celebration, I’ll throw my liver a party, and invite all my friends’ livers too and we can dance and drink a crazy juice concoction with all of these antioxidant-rich foods to honor our beloved organ. \u003c/p>\n\u003cfigure id=\"attachment_105650\" class=\"wp-caption aligncenter\" style=\"max-width: 1932px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/liverTHANKY.jpg\" alt=\"Liver Partytime!\" width=\"1932\" height=\"1159\" class=\"size-full wp-image-105650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY.jpg 1932w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/liverTHANKY-960x576.jpg 960w\" sizes=\"(max-width: 1932px) 100vw, 1932px\">\u003cfigcaption class=\"wp-caption-text\">Liver Partytime! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105639/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods","authors":["5404"],"categories":["bayareabites_11028","bayareabites_1245","bayareabites_1763"],"tags":["bayareabites_1219","bayareabites_1218","bayareabites_310","bayareabites_15180","bayareabites_1686"],"featImg":"bayareabites_105641","label":"source_bayareabites_105639"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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