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Western Cuisine?","publishDate":1517608903,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Salt and pepper shakers are so omnipresent on tabletops that adding a dash of the white or black stuff (or both!) is almost a dining rite. The seasonings pair well with just about everything and they go together like — well, salt and pepper.\u003c/p>\n\u003cp>But these two culinary staples have not always occupied such a place of prominence. \"It's a weird accident of history,\" says Ken Albala, a professor of history and founder of the Food Studies Program at the University of the Pacific. In Europe during the Late Middle Ages, \"Pepper was never on the table, nor was any other spice, for that matter. Usually spices would be added in the kitchen with a very heavy hand until the 17\u003csup>th\u003c/sup> century.\"\u003c/p>\n\u003cp>Salt was on the table, but not in a shaker. Instead, salt was often presented in saltcellars, or in Italian courtly settings, at the end of a knife offered by a \u003cem>trinciante\u003c/em>, or meat carver. According to Albala, the \u003cem>trinciante\u003c/em> would carve the meat in the air, allowing each slice to fall delicately to the person being served. The \u003cem>trinciante\u003c/em> would then dip the end of the knife in salt and scrape it onto the diner's plate. (If this sounds complicated, it was; there were entire books dedicated to the art of carving, and noblemen were often the carvers.)\u003c/p>\n\u003cp>In fact, salt has occupied a place of culinary dominance across cultures. \"We like the taste of salt innately because salt is a signal of protein in nature,\" says \u003ca href=\"https://www.brown.edu/Departments/CLPS/people/rachel-herz\">Rachel Herz\u003c/a>, an adjunct assistant professor of psychiatry and human behavior at Brown University and author of \u003cem>\u003ca href=\"https://www.amazon.com/Why-You-Eat-What-Relationship/dp/0393243311/ref=sr_1_1?ie=UTF8&qid=1517517859&sr=8-1&keywords=why+you+eat+what+you+eat\">Why You Eat What You Eat\u003c/a>\u003c/em>. What's more, humans need salt to regulate fluid balance and help nerves and muscles function. Salt also helped preserve food before refrigeration. And, Herz says, studies have shown that the more salt people eat, the more they crave it.\u003c/p>\n\u003cp>So salt had a foothold in cooking, and pepper was one of many spices used in heavily seasoned dishes. But after the Middle Ages, the use of most spices decreased. The decline likely had \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking\">multiple causes\u003c/a>. As spices got more affordable, they grew less associated with wealth and featured less in European courtly cooking. At the same time, the view that spices were necessary for specific healthful properties declined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Albala, increasingly influential French haute cuisine relegated most spices to dessert, but salty and spicy flavors were not incorporated into the final course. Because they did not fit in dessert, salt and pepper remained flavors in savory dishes. Salt shakers, Albala surmises, probably became common in the early 20\u003csup>th\u003c/sup> century, when producers figured out how to keep salt from clumping.\u003c/p>\n\u003cp>Tabletop seasonings may do more than flavor food, according to \u003ca href=\"https://steinhardt.nyu.edu/faculty/Krishnendu_Ray\">Krishnendu Ray\u003c/a>, an associate professor of food studies at New York University. Unlike today — when many people have personalized diets for nutritional, ethical or preferential reasons — \"in most traditional cuisines, individual exceptions were rare. Most people ate what people around them ate. Seasonings allowed room for idiosyncrasies and personal preferences.\"\u003c/p>\n\u003cp>Seasonings can also serve as bridges between different types of cuisine. Ray, for example, grew up in a small town in Odisha, a state in eastern India. On special occasions, his family would go to one of two Chinese restaurants, and both featured a tabletop condiment of green chiles in vinegar.\u003c/p>\n\u003cp>\"It's very Indian to have green chiles,\" says Ray. \"But vinegar isn't that common in Indian food, other than being used in some marinades.\" The sauce was so central to his conception of Chinese food, that he was \"shocked\" when he came to the West and learned the condiment was not a staple in Chinese food everywhere. In retrospect, he views the condiment as building a bridge between Indian and Chinese cuisines.\u003c/p>\n\u003cp>As Ray's story demonstrates, salt and pepper may rule supreme among seasonings in European dishes, but many culinary traditions have produced plenty of tabletop alternatives. Ray asked for examples on the Association for the Study of Food and Society's \u003ca href=\"https://www.facebook.com/groups/9531416060/permalink/10155855961111061/?comment_id=10155856351326061¬if_id=1516647870081571¬if_t=group_comment\">Facebook page\u003c/a> and received 36 responses within two hours. Among the examples: fish sauce and crushed red peppers in Thailand and Laos; lime, salsa, and chopped onion and cilantro in Mexico; and chile-based awaze paste in Ethiopia.\u003c/p>\n\u003cp>Today's chefs could even incorporate some tips from the Middle Ages and Renaissance, according to Albala, who has cooked a number of recipes from the past. Many old recipes do not say exactly how much seasoning to add; one 16\u003csup>th\u003c/sup> century French cookbook simply advises \"a great deal of sugar.\" The recipes can probably take up to a tablespoon of seasoning.\u003c/p>\n\u003cp>\"Some people assume they couldn't have put so much seasoning on, because it wouldn't taste good. I say nonsense!\" Albala declares. \"Sprinkle cinnamon and sugar on top of chicken or pasta, and it is so good.\"\u003c/p>\n\u003cp>\u003cem>Natalie Jacewicz is a science writer based in New York City. You can find more of her work \u003ca href=\"http://nataliejacewicz.com/\">here\u003c/a>. \u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \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":"The two flavors are mainstays on nearly every Western dining table, but their dominance was far from inevitable. In fact, their dual reign resulted from a \"weird accident of history.\"","status":"publish","parent":0,"modified":1517608903,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":867},"headData":{"title":"How Did Salt And Pepper Become The Soulmates Of Western Cuisine? | KQED","description":"The two flavors are mainstays on nearly every Western dining table, but their dominance was far from inevitable. In fact, their dual reign resulted from a "weird accident of history."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Did Salt And Pepper Become The Soulmates Of Western Cuisine?","datePublished":"2018-02-02T22:01:43.000Z","dateModified":"2018-02-02T22:01:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124848 https://ww2.kqed.org/bayareabites/?p=124848","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/02/how-did-salt-and-pepper-become-the-soulmates-of-western-cuisine/","disqusTitle":"How Did Salt And Pepper Become The Soulmates Of Western Cuisine?","nprImageCredit":"Theo Crazzolara","nprByline":"Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Flickr","nprStoryId":"582477785","nprApiLink":"http://api.npr.org/query?id=582477785&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/02/02/582477785/how-did-salt-and-pepper-become-the-soulmates-of-western-cuisine?ft=nprml&f=582477785","nprRetrievedStory":"1","nprPubDate":"Fri, 02 Feb 2018 14:27:00 -0500","nprStoryDate":"Fri, 02 Feb 2018 13:11:00 -0500","nprLastModifiedDate":"Fri, 02 Feb 2018 14:27:46 -0500","path":"/bayareabites/124848/how-did-salt-and-pepper-become-the-soulmates-of-western-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Salt and pepper shakers are so omnipresent on tabletops that adding a dash of the white or black stuff (or both!) is almost a dining rite. The seasonings pair well with just about everything and they go together like — well, salt and pepper.\u003c/p>\n\u003cp>But these two culinary staples have not always occupied such a place of prominence. \"It's a weird accident of history,\" says Ken Albala, a professor of history and founder of the Food Studies Program at the University of the Pacific. In Europe during the Late Middle Ages, \"Pepper was never on the table, nor was any other spice, for that matter. Usually spices would be added in the kitchen with a very heavy hand until the 17\u003csup>th\u003c/sup> century.\"\u003c/p>\n\u003cp>Salt was on the table, but not in a shaker. Instead, salt was often presented in saltcellars, or in Italian courtly settings, at the end of a knife offered by a \u003cem>trinciante\u003c/em>, or meat carver. According to Albala, the \u003cem>trinciante\u003c/em> would carve the meat in the air, allowing each slice to fall delicately to the person being served. The \u003cem>trinciante\u003c/em> would then dip the end of the knife in salt and scrape it onto the diner's plate. (If this sounds complicated, it was; there were entire books dedicated to the art of carving, and noblemen were often the carvers.)\u003c/p>\n\u003cp>In fact, salt has occupied a place of culinary dominance across cultures. \"We like the taste of salt innately because salt is a signal of protein in nature,\" says \u003ca href=\"https://www.brown.edu/Departments/CLPS/people/rachel-herz\">Rachel Herz\u003c/a>, an adjunct assistant professor of psychiatry and human behavior at Brown University and author of \u003cem>\u003ca href=\"https://www.amazon.com/Why-You-Eat-What-Relationship/dp/0393243311/ref=sr_1_1?ie=UTF8&qid=1517517859&sr=8-1&keywords=why+you+eat+what+you+eat\">Why You Eat What You Eat\u003c/a>\u003c/em>. What's more, humans need salt to regulate fluid balance and help nerves and muscles function. Salt also helped preserve food before refrigeration. And, Herz says, studies have shown that the more salt people eat, the more they crave it.\u003c/p>\n\u003cp>So salt had a foothold in cooking, and pepper was one of many spices used in heavily seasoned dishes. But after the Middle Ages, the use of most spices decreased. The decline likely had \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking\">multiple causes\u003c/a>. As spices got more affordable, they grew less associated with wealth and featured less in European courtly cooking. At the same time, the view that spices were necessary for specific healthful properties declined.\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>According to Albala, increasingly influential French haute cuisine relegated most spices to dessert, but salty and spicy flavors were not incorporated into the final course. Because they did not fit in dessert, salt and pepper remained flavors in savory dishes. Salt shakers, Albala surmises, probably became common in the early 20\u003csup>th\u003c/sup> century, when producers figured out how to keep salt from clumping.\u003c/p>\n\u003cp>Tabletop seasonings may do more than flavor food, according to \u003ca href=\"https://steinhardt.nyu.edu/faculty/Krishnendu_Ray\">Krishnendu Ray\u003c/a>, an associate professor of food studies at New York University. Unlike today — when many people have personalized diets for nutritional, ethical or preferential reasons — \"in most traditional cuisines, individual exceptions were rare. Most people ate what people around them ate. Seasonings allowed room for idiosyncrasies and personal preferences.\"\u003c/p>\n\u003cp>Seasonings can also serve as bridges between different types of cuisine. Ray, for example, grew up in a small town in Odisha, a state in eastern India. On special occasions, his family would go to one of two Chinese restaurants, and both featured a tabletop condiment of green chiles in vinegar.\u003c/p>\n\u003cp>\"It's very Indian to have green chiles,\" says Ray. \"But vinegar isn't that common in Indian food, other than being used in some marinades.\" The sauce was so central to his conception of Chinese food, that he was \"shocked\" when he came to the West and learned the condiment was not a staple in Chinese food everywhere. In retrospect, he views the condiment as building a bridge between Indian and Chinese cuisines.\u003c/p>\n\u003cp>As Ray's story demonstrates, salt and pepper may rule supreme among seasonings in European dishes, but many culinary traditions have produced plenty of tabletop alternatives. Ray asked for examples on the Association for the Study of Food and Society's \u003ca href=\"https://www.facebook.com/groups/9531416060/permalink/10155855961111061/?comment_id=10155856351326061¬if_id=1516647870081571¬if_t=group_comment\">Facebook page\u003c/a> and received 36 responses within two hours. Among the examples: fish sauce and crushed red peppers in Thailand and Laos; lime, salsa, and chopped onion and cilantro in Mexico; and chile-based awaze paste in Ethiopia.\u003c/p>\n\u003cp>Today's chefs could even incorporate some tips from the Middle Ages and Renaissance, according to Albala, who has cooked a number of recipes from the past. Many old recipes do not say exactly how much seasoning to add; one 16\u003csup>th\u003c/sup> century French cookbook simply advises \"a great deal of sugar.\" The recipes can probably take up to a tablespoon of seasoning.\u003c/p>\n\u003cp>\"Some people assume they couldn't have put so much seasoning on, because it wouldn't taste good. I say nonsense!\" Albala declares. \"Sprinkle cinnamon and sugar on top of chicken or pasta, and it is so good.\"\u003c/p>\n\u003cp>\u003cem>Natalie Jacewicz is a science writer based in New York City. You can find more of her work \u003ca href=\"http://nataliejacewicz.com/\">here\u003c/a>. \u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \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/124848/how-did-salt-and-pepper-become-the-soulmates-of-western-cuisine","authors":["byline_bayareabites_124848"],"categories":["bayareabites_2090"],"tags":["bayareabites_1769","bayareabites_1853"],"featImg":"bayareabites_124849","label":"bayareabites"},"bayareabites_111233":{"type":"posts","id":"bayareabites_111233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111233","score":null,"sort":[1470345960000]},"guestAuthors":[],"slug":"when-food-firms-cut-the-salt-what-do-they-put-in-instead","title":"When Food Firms Cut The Salt, What Do They Put In Instead?","publishDate":1470345960,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Hans Lienesch, also known as the Ramen Rater, made a career out of reviewing instant noodles, starting in 2002. The 41-year-old used to eat two packs a day, every day — but afterwards, he got sweaty, stressed out, and felt his heart rate go up. His doctor told him he was close to having high blood pressure, so, after a thousand reviews, he decided to cut back to just one pack of instant noodles a day.\u003c/p>\n\u003cp>As a professional consumer of salt and seasoning, he had tried a low-sodium instant noodle before: It was so bland, he put it on his bottom 10 list for the year. Recently, a salt company invited Lienesch to do \u003ca href=\"http://www.theramenrater.com/2016/07/11/lowering-sodium-without-compromising-taste-visit-nutek-food-science/\">blind taste tests\u003c/a> for a potassium chloride salt that's meant to replace sodium chloride as salt. He tried chicken strips, pizza and pepperoni — one version made with regular salt, and another version made with the potassium chloride replacement.\u003c/p>\n\u003cp>Aside from a slight millisecond delay for the flavors to sink in, the food made with the salt substitute tasted virtually identical to that made with regular salt, Lienesch says.\u003c/p>\n\u003cp>\"Not only is it knocking out a whole bunch of sodium and replacing it with potassium ... it's making the food more savory,\" he says. \"That just sold me right there.\"\u003c/p>\n\u003cp>Lienesch says he recommended the potassium chloride salt to all the instant noodle companies he is in contact with. Most Americans get too little potassium as well, so he wondered, why isn't everyone using this?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reducing sodium, in fact, is something that instant noodle manufacturers have been unable to accomplish. That's because even though low-sodium noodles are better for our health, they don't taste as good — and consumers can tell, says Norio Sakurai, deputy chief executive of the World Instant Noodles Association.\u003c/p>\n\u003cp>Reducing sodium in food has become a priority for the rest of the food industry, too. This June, the Food and Drug Administration released a draft of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium-reduction targets\u003c/a> for dozens of foods, aiming to reduce Americans' average salt consumption over the next decade from 3,400 mg a day to 2,300 mg a day.\u003c/p>\n\u003cp>Cargill, one of the largest beef processors in North America and supplier of beef for McDonald's, \u003ca href=\"https://cargillsaltinperspective.com/approaches-to-sodium-reduction-in-meat-products/)\">already offers\u003c/a> potassium chloride salt products. Researchers at Unilever (which owns brands like Hellmann's, Knorr and Ben and Jerry's) published a \u003ca href=\"http://www.mdpi.com/2072-6643/8/4/235/html\">journal article\u003c/a> this April concluding that potassium chloride is a \"valuable, safe replacer\" for sodium chloride (aka, table salt), and they expect more food products to do so.\u003c/p>\n\u003cp>Janice Johnson, a \u003ca href=\"https://cargillsaltinperspective.com/saltinconfectionaryproducts/\">food scientist\u003c/a> at Cargill, says food manufacturers have been asking them about how to lower sodium. She says it's been a challenge because salt does many things, like enhance flavor, make meat succulent and preserve food.\u003c/p>\n\u003cp>\"It does these many things that no single ingredient can do completely. The next closest is potassium chloride,\" Johnson says.\u003c/p>\n\u003cp>She says the meat industry has been most interested in using potassium chloride, because it currently uses sodium chloride for preserving meat and keeping it tender and juicy, and potassium chloride does that well, too. Johnson says potassium chloride is already used in some consumer products like processed meat. She says she took a look at new consumer food products recently and saw well over a thousand using potassium chloride.\u003c/p>\n\u003cp>It's a little harder for something like soup, which relies on salt for flavor. One problem with potassium chloride is a slightly bitter taste.\u003c/p>\n\u003cp>There could certainly be health benefits to eating less sodium and more potassium.\u003c/p>\n\u003cp>\u003ca href=\"http://health.gov/dietaryguidelines/committee/bio-Anderson.asp\">Cheryl Anderson\u003c/a> is an associate professor of family medicine and public health at the University of California San Diego School of Medicine and a member of the Department of Health and Human Services' 2015 Dietary Guidelines Committee. She points to an influential \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16762939\">2006 study\u003c/a> of more than 1,900 elderly men in a Taiwanese veteran's retirement home: It found that eating potassium-enriched salt made the men more likely to survive cardiovascular disease, and they racked up lower medical bills. A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23558164\">2013 review\u003c/a> of randomized trials and studies found that eating more potassium reduces blood pressure in people with hypertension and lowers the risk of stroke.\u003c/p>\n\u003cp>However, extra potassium isn't good for everyone — Anderson cautions it can be dangerous for people with chronic kidney disease. She says the best strategy for sodium reduction is to \"gradually and in short order, reduce the amount of sodium in the food supply, as opposed to substituting the amount of sodium in the food supply.\" Using a substitute like potassium chloride means Americans will continue to develop a taste for salty food, she argues.\u003c/p>\n\u003cp>Despite how much salt many Americans eat every day, \u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, emeritus director and president of the Monell Chemical Senses Center, says we can gradually get used to having less salt. \u003ca href=\"http://annals.org/article.aspx?articleid=696576\">Research he conducted\u003c/a> in the 1980s found as much, and the findings have been replicated many times, he says.\u003ca href=\"http://annals.org/article.aspx?articleid=696576\">\u003c/a>\u003c/p>\n\u003cp>\"When people are forced to go on low-sodium diets experimentally, initially they found this diet very unpleasant,\" Beauchamp says. \"But after several months, they adapted to it. Then, when given salt levels in food that they used to think were just perfect, they found it too salty.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.ciachef.edu/chris-loss/\">Chris Loss\u003c/a>, director of research and development at the Culinary Institute of America, agrees that we can unlearn our taste for salt. He says using potassium chloride as a partial substitute is one tool we have, but there's a lot more we can do with cooking techniques, ingredients and psychology.\u003c/p>\n\u003cp>\"There are no flavor molecules in food,\" he says. \"Flavor is in your head, flavor is a perception.\"\u003c/p>\n\u003cp>For instance, he says his research shows that if you sprinkle a little salt on top of some mashed potatoes, the first thing you taste is salt. Then the rest of the mashed potatoes will seem very salty, even if there's actually less salt overall. He says that's what chefs exploit when they finish a dish with salt.\u003c/p>\n\u003cp>Loss says the other question is what we want: something that's identical in flavor to the salty food we like, just with less sodium? Or something that's just as tasty, even if the flavor is a little different?\u003c/p>\n\u003cp>Several years ago, Loss did \u003ca href=\"http://menuscience.ciachef.edu/content/chef-shirley-cheng-uses-expertise-sichuan-flavor-principles-reduce-salt-popular-menu-items)\">a study \u003c/a>with a Chinese chef in which they made some regular French fries, and some other fries with 33 percent less salt, but seasoned with Sichuan peppercorns and chili peppers. The 17 culinary students in the study could tell the other fries were less salty, but liked them just as much anyway, saying they were \"savory\" and had \"more depth.\"\u003c/p>\n\u003cp>He says he is encouraged by efforts to reduce sodium. He says if previous quests to remove fat and carbohydrates from food have taught us anything, it's that we can't just focus on taking out one vilified ingredient.\u003c/p>\n\u003cp>\"Everyone wants that salt substitute, but it's never that simple,\" Loss says. \"It's never a one-for-one substitute.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Too much salty goodness isn't great for health. Food companies looking to cut the sodium while keeping the flavor have a promising candidate: potassium chloride. But it's far from perfect.","status":"publish","parent":0,"modified":1470346240,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1183},"headData":{"title":"When Food Firms Cut The Salt, What Do They Put In Instead? | KQED","description":"Too much salty goodness isn't great for health. Food companies looking to cut the sodium while keeping the flavor have a promising candidate: potassium chloride. But it's far from perfect.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Food Firms Cut The Salt, What Do They Put In Instead?","datePublished":"2016-08-04T21:26:00.000Z","dateModified":"2016-08-04T21:30:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111233 http://ww2.kqed.org/bayareabites/?p=111233","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/04/when-food-firms-cut-the-salt-what-do-they-put-in-instead/","disqusTitle":"When Food Firms Cut The Salt, What Do They Put In Instead?","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Alan Yu, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Erin Bushnell for NPR","nprStoryId":"486960237","nprApiLink":"http://api.npr.org/query?id=486960237&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/04/486960237/when-food-firms-cut-the-salt-what-do-they-put-in-instead?ft=nprml&f=486960237","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Aug 2016 07:00:00 -0400","nprStoryDate":"Thu, 04 Aug 2016 07:00:30 -0400","nprLastModifiedDate":"Thu, 04 Aug 2016 07:00:30 -0400","path":"/bayareabites/111233/when-food-firms-cut-the-salt-what-do-they-put-in-instead","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hans Lienesch, also known as the Ramen Rater, made a career out of reviewing instant noodles, starting in 2002. The 41-year-old used to eat two packs a day, every day — but afterwards, he got sweaty, stressed out, and felt his heart rate go up. His doctor told him he was close to having high blood pressure, so, after a thousand reviews, he decided to cut back to just one pack of instant noodles a day.\u003c/p>\n\u003cp>As a professional consumer of salt and seasoning, he had tried a low-sodium instant noodle before: It was so bland, he put it on his bottom 10 list for the year. Recently, a salt company invited Lienesch to do \u003ca href=\"http://www.theramenrater.com/2016/07/11/lowering-sodium-without-compromising-taste-visit-nutek-food-science/\">blind taste tests\u003c/a> for a potassium chloride salt that's meant to replace sodium chloride as salt. He tried chicken strips, pizza and pepperoni — one version made with regular salt, and another version made with the potassium chloride replacement.\u003c/p>\n\u003cp>Aside from a slight millisecond delay for the flavors to sink in, the food made with the salt substitute tasted virtually identical to that made with regular salt, Lienesch says.\u003c/p>\n\u003cp>\"Not only is it knocking out a whole bunch of sodium and replacing it with potassium ... it's making the food more savory,\" he says. \"That just sold me right there.\"\u003c/p>\n\u003cp>Lienesch says he recommended the potassium chloride salt to all the instant noodle companies he is in contact with. Most Americans get too little potassium as well, so he wondered, why isn't everyone using this?\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>Reducing sodium, in fact, is something that instant noodle manufacturers have been unable to accomplish. That's because even though low-sodium noodles are better for our health, they don't taste as good — and consumers can tell, says Norio Sakurai, deputy chief executive of the World Instant Noodles Association.\u003c/p>\n\u003cp>Reducing sodium in food has become a priority for the rest of the food industry, too. This June, the Food and Drug Administration released a draft of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium-reduction targets\u003c/a> for dozens of foods, aiming to reduce Americans' average salt consumption over the next decade from 3,400 mg a day to 2,300 mg a day.\u003c/p>\n\u003cp>Cargill, one of the largest beef processors in North America and supplier of beef for McDonald's, \u003ca href=\"https://cargillsaltinperspective.com/approaches-to-sodium-reduction-in-meat-products/)\">already offers\u003c/a> potassium chloride salt products. Researchers at Unilever (which owns brands like Hellmann's, Knorr and Ben and Jerry's) published a \u003ca href=\"http://www.mdpi.com/2072-6643/8/4/235/html\">journal article\u003c/a> this April concluding that potassium chloride is a \"valuable, safe replacer\" for sodium chloride (aka, table salt), and they expect more food products to do so.\u003c/p>\n\u003cp>Janice Johnson, a \u003ca href=\"https://cargillsaltinperspective.com/saltinconfectionaryproducts/\">food scientist\u003c/a> at Cargill, says food manufacturers have been asking them about how to lower sodium. She says it's been a challenge because salt does many things, like enhance flavor, make meat succulent and preserve food.\u003c/p>\n\u003cp>\"It does these many things that no single ingredient can do completely. The next closest is potassium chloride,\" Johnson says.\u003c/p>\n\u003cp>She says the meat industry has been most interested in using potassium chloride, because it currently uses sodium chloride for preserving meat and keeping it tender and juicy, and potassium chloride does that well, too. Johnson says potassium chloride is already used in some consumer products like processed meat. She says she took a look at new consumer food products recently and saw well over a thousand using potassium chloride.\u003c/p>\n\u003cp>It's a little harder for something like soup, which relies on salt for flavor. One problem with potassium chloride is a slightly bitter taste.\u003c/p>\n\u003cp>There could certainly be health benefits to eating less sodium and more potassium.\u003c/p>\n\u003cp>\u003ca href=\"http://health.gov/dietaryguidelines/committee/bio-Anderson.asp\">Cheryl Anderson\u003c/a> is an associate professor of family medicine and public health at the University of California San Diego School of Medicine and a member of the Department of Health and Human Services' 2015 Dietary Guidelines Committee. She points to an influential \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16762939\">2006 study\u003c/a> of more than 1,900 elderly men in a Taiwanese veteran's retirement home: It found that eating potassium-enriched salt made the men more likely to survive cardiovascular disease, and they racked up lower medical bills. A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23558164\">2013 review\u003c/a> of randomized trials and studies found that eating more potassium reduces blood pressure in people with hypertension and lowers the risk of stroke.\u003c/p>\n\u003cp>However, extra potassium isn't good for everyone — Anderson cautions it can be dangerous for people with chronic kidney disease. She says the best strategy for sodium reduction is to \"gradually and in short order, reduce the amount of sodium in the food supply, as opposed to substituting the amount of sodium in the food supply.\" Using a substitute like potassium chloride means Americans will continue to develop a taste for salty food, she argues.\u003c/p>\n\u003cp>Despite how much salt many Americans eat every day, \u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, emeritus director and president of the Monell Chemical Senses Center, says we can gradually get used to having less salt. \u003ca href=\"http://annals.org/article.aspx?articleid=696576\">Research he conducted\u003c/a> in the 1980s found as much, and the findings have been replicated many times, he says.\u003ca href=\"http://annals.org/article.aspx?articleid=696576\">\u003c/a>\u003c/p>\n\u003cp>\"When people are forced to go on low-sodium diets experimentally, initially they found this diet very unpleasant,\" Beauchamp says. \"But after several months, they adapted to it. Then, when given salt levels in food that they used to think were just perfect, they found it too salty.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.ciachef.edu/chris-loss/\">Chris Loss\u003c/a>, director of research and development at the Culinary Institute of America, agrees that we can unlearn our taste for salt. He says using potassium chloride as a partial substitute is one tool we have, but there's a lot more we can do with cooking techniques, ingredients and psychology.\u003c/p>\n\u003cp>\"There are no flavor molecules in food,\" he says. \"Flavor is in your head, flavor is a perception.\"\u003c/p>\n\u003cp>For instance, he says his research shows that if you sprinkle a little salt on top of some mashed potatoes, the first thing you taste is salt. Then the rest of the mashed potatoes will seem very salty, even if there's actually less salt overall. He says that's what chefs exploit when they finish a dish with salt.\u003c/p>\n\u003cp>Loss says the other question is what we want: something that's identical in flavor to the salty food we like, just with less sodium? Or something that's just as tasty, even if the flavor is a little different?\u003c/p>\n\u003cp>Several years ago, Loss did \u003ca href=\"http://menuscience.ciachef.edu/content/chef-shirley-cheng-uses-expertise-sichuan-flavor-principles-reduce-salt-popular-menu-items)\">a study \u003c/a>with a Chinese chef in which they made some regular French fries, and some other fries with 33 percent less salt, but seasoned with Sichuan peppercorns and chili peppers. The 17 culinary students in the study could tell the other fries were less salty, but liked them just as much anyway, saying they were \"savory\" and had \"more depth.\"\u003c/p>\n\u003cp>He says he is encouraged by efforts to reduce sodium. He says if previous quests to remove fat and carbohydrates from food have taught us anything, it's that we can't just focus on taking out one vilified ingredient.\u003c/p>\n\u003cp>\"Everyone wants that salt substitute, but it's never that simple,\" Loss says. \"It's never a one-for-one substitute.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111233/when-food-firms-cut-the-salt-what-do-they-put-in-instead","authors":["byline_bayareabites_111233"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_15554","bayareabites_1853","bayareabites_15200"],"featImg":"bayareabites_111234","label":"source_bayareabites_111233"},"bayareabites_105819":{"type":"posts","id":"bayareabites_105819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105819","score":null,"sort":[1452293629000]},"guestAuthors":[],"slug":"we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food","title":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food","publishDate":1452293629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.","status":"publish","parent":0,"modified":1452293629,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":651},"headData":{"title":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food | KQED","description":"A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food","datePublished":"2016-01-08T22:53:49.000Z","dateModified":"2016-01-08T22:53:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105819 http://ww2.kqed.org/bayareabites/?p=105819","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/08/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food/","disqusTitle":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Eliza Barclay, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Scott Olson/Getty Images","nprStoryId":"462198458","nprApiLink":"http://api.npr.org/query?id=462198458&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/07/462198458/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food?ft=nprml&f=462198458","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Jan 2016 16:34:00 -0500","nprStoryDate":"Thu, 07 Jan 2016 17:22:00 -0500","nprLastModifiedDate":"Fri, 08 Jan 2016 16:35:44 -0500","path":"/bayareabites/105819/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \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/105819/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food","authors":["byline_bayareabites_105819"],"categories":["bayareabites_1245","bayareabites_358"],"tags":["bayareabites_1270","bayareabites_11333","bayareabites_15201","bayareabites_1004","bayareabites_1853","bayareabites_15200"],"featImg":"bayareabites_105820","label":"source_bayareabites_105819"},"bayareabites_98567":{"type":"posts","id":"bayareabites_98567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98567","score":null,"sort":[1437781364000]},"guestAuthors":[],"slug":"salt-is-slowly-crippling-californias-almond-industry","title":"Salt Is Slowly Crippling California's Almond Industry","publishDate":1437781364,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"California's ongoing drought has forced many almond growers to use groundwater on the thirsty crop. The problem: That water is high in salt, and it's killing almond trees.","status":"publish","parent":0,"modified":1437781364,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":775},"headData":{"title":"Salt Is Slowly Crippling California's Almond Industry | KQED","description":"California's ongoing drought has forced many almond growers to use groundwater on the thirsty crop. The problem: That water is high in salt, and it's killing almond trees.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salt Is Slowly Crippling California's Almond Industry","datePublished":"2015-07-24T23:42:44.000Z","dateModified":"2015-07-24T23:42:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98567 http://ww2.kqed.org/bayareabites/?p=98567","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/24/salt-is-slowly-crippling-californias-almond-industry/","disqusTitle":"Salt Is Slowly Crippling California's Almond Industry","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"425904033","nprApiLink":"http://api.npr.org/query?id=425904033&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/24/425904033/salt-is-slowly-crippling-california-s-almond-industry?ft=nprml&f=425904033","nprRetrievedStory":"1","nprPubDate":"Fri, 24 Jul 2015 16:34:00 -0400","nprStoryDate":"Fri, 24 Jul 2015 16:33:00 -0400","nprLastModifiedDate":"Fri, 24 Jul 2015 16:34:36 -0400","path":"/bayareabites/98567/salt-is-slowly-crippling-californias-almond-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\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>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98567/salt-is-slowly-crippling-californias-almond-industry","authors":["byline_bayareabites_98567"],"categories":["bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_13888","bayareabites_11813","bayareabites_1853"],"featImg":"bayareabites_98568","label":"bayareabites"},"bayareabites_95973":{"type":"posts","id":"bayareabites_95973","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95973","score":null,"sort":[1431120941000]},"guestAuthors":[],"slug":"promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv","title":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?","publishDate":1431120941,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Back in 2006, food-industry giants pledged to market only \"better-for-you\" foods to children. A new study concludes they kept to the letter of that pledge, but not the spirit.","status":"publish","parent":0,"modified":1431120941,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":720},"headData":{"title":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV? | KQED","description":"Back in 2006, food-industry giants pledged to market only "better-for-you" foods to children. A new study concludes they kept to the letter of that pledge, but not the spirit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?","datePublished":"2015-05-08T21:35:41.000Z","dateModified":"2015-05-08T21:35:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95973 http://ww2.kqed.org/bayareabites/?p=95973","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/08/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv/","disqusTitle":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?","nprByline":"Allison Aubrey, \u003ca href=http://ww2.kqed.org/bayareabites/author/nprfood/>NPR Food\u003c/a>","nprStoryId":"404977153","nprApiLink":"http://api.npr.org/query?id=404977153&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/05/08/404977153/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv?ft=nprml&f=404977153","nprRetrievedStory":"1","nprPubDate":"Fri, 08 May 2015 14:21:00 -0400","nprStoryDate":"Fri, 08 May 2015 13:58:00 -0400","nprLastModifiedDate":"Fri, 08 May 2015 14:21:43 -0400","path":"/bayareabites/95973/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95973/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv","authors":["byline_bayareabites_95973"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_1246","bayareabites_12555","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11518","bayareabites_14438","bayareabites_14437","bayareabites_1853","bayareabites_511"],"featImg":"bayareabites_95974","label":"bayareabites"},"bayareabites_80799":{"type":"posts","id":"bayareabites_80799","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80799","score":null,"sort":[1398273369000]},"guestAuthors":[],"slug":"bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","title":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","publishDate":1398273369,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.","status":"publish","parent":0,"modified":1398273369,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1166},"headData":{"title":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast | KQED","description":"Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","datePublished":"2014-04-23T17:16:09.000Z","dateModified":"2014-04-23T17:16:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80799 http://blogs.kqed.org/bayareabites/?p=80799","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/23/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast/","disqusTitle":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","nprByline":"Glynis Board","nprStoryId":"305659383","nprApiLink":"http://api.npr.org/query?id=305659383&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast?ft=3&f=305659383","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Apr 2014 12:23:00 -0400","nprStoryDate":"Wed, 23 Apr 2014 12:21:00 -0400","nprLastModifiedDate":"Wed, 23 Apr 2014 12:23:08 -0400","path":"/bayareabites/80799/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \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 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80799/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","authors":["byline_bayareabites_80799"],"categories":["bayareabites_1516","bayareabites_2090","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11689","bayareabites_11456","bayareabites_59","bayareabites_1853","bayareabites_10921","bayareabites_13283","bayareabites_3251"],"featImg":"bayareabites_80800","label":"bayareabites"},"bayareabites_67869":{"type":"posts","id":"bayareabites_67869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67869","score":null,"sort":[1375972631000]},"guestAuthors":[],"slug":"massachusetts-revives-the-lost-art-of-making-sea-salt","title":"Massachusetts Revives the Lost Art of Making Sea Salt","publishDate":1375972631,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67877\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\" alt=\"Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3\"] \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Farmers are mining the sea for salt on the same shore where the salt industry boomed 170 years ago. Fans of local food are buying up the favorite condiment collected close to home.","status":"publish","parent":0,"modified":1375972631,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":611},"headData":{"title":"Massachusetts Revives the Lost Art of Making Sea Salt | KQED","description":"Farmers are mining the sea for salt on the same shore where the salt industry boomed 170 years ago. Fans of local food are buying up the favorite condiment collected close to home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Massachusetts Revives the Lost Art of Making Sea Salt","datePublished":"2013-08-08T14:37:11.000Z","dateModified":"2013-08-08T14:37:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67869 http://blogs.kqed.org/bayareabites/?p=67869","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/08/massachusetts-revives-the-lost-art-of-making-sea-salt/","disqusTitle":"Massachusetts Revives the Lost Art of Making Sea Salt","nprByline":"Katherine Perry","nprStoryId":"206628788","nprApiLink":"http://api.npr.org/query?id=206628788&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt?ft=3&f=206628788","nprRetrievedStory":"1","nprPubDate":"Fri, 02 Aug 2013 11:08:00 -0400","nprStoryDate":"Fri, 02 Aug 2013 04:00:00 -0400","nprLastModifiedDate":"Fri, 02 Aug 2013 11:08:32 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3?orgId=1&topicId=1053&ft=3&f=206628788","nprAudioM3u":"http://api.npr.org/m3u/1208176360-7eb466.m3u?orgId=1&topicId=1053&ft=3&f=206628788","path":"/bayareabites/67869/massachusetts-revives-the-lost-art-of-making-sea-salt","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3?orgId=1&","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67877\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\" alt=\"Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\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>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67869/massachusetts-revives-the-lost-art-of-making-sea-salt","authors":["byline_bayareabites_67869"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_12186","bayareabites_12185","bayareabites_1853","bayareabites_12184"],"featImg":"bayareabites_67876","label":"bayareabites"},"bayareabites_61914":{"type":"posts","id":"bayareabites_61914","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61914","score":null,"sort":[1368640861000]},"guestAuthors":[],"slug":"is-eating-too-little-salt-risky-new-report-raises-questions","title":"Is Eating Too Little Salt Risky? New Report Raises Questions","publishDate":1368640861,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61918\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\" alt=\"Eat less salt, but not too much less. Photo: iStockPhoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-61918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat less salt, but not too much less. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Americans are repeatedly told to cut back on salt to reduce the risk of heart disease. But there are new questions being raised about the possible risks of reducing sodium too much.\u003c/p>\n\u003cp>So, how low should we go? Currently, the government \u003ca href=\"http://www.cdc.gov/salt/pdfs/Sodium_Dietary_Guidelines.pdf\">recommends\u003c/a> that Americans should aim for 2,300 milligrams per day. And people older than 50, as well as those with high blood pressure, diabetes or kidney disease are advised to reduce sodium even further, down to 1,500 mg per day.\u003c/p>\n\u003cp>But a panel of experts convened by the Institute of Medicine concludes in a \u003ca href=\"http://www.nap.edu/catalog.php?record_id=18311\">new report\u003c/a> that \"the evidence on direct health outcomes does not support recommendations to lower sodium intake ... to or even below 1,500 mg per day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why? We asked the committee chairman, \u003ca href=\"http://www.med.upenn.edu/apps/faculty/index.php/g275/p12954\">Brian Strom\u003c/a>, a dean and professor of public health at the University of Pennsylvania, to summarize the panel's findings for us. \"The net conclusion is that people who are eating too much sodium should lower their sodium, but it is possible that if you lower it too much you may do harm.\"\u003c/p>\n\u003cp>Strom says a lot more research is needed to better understand how ultra-low-sodium diets may be beneficial or harmful. Strom pointed to an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Paterna+Medium+term+effects+of+different+dosage+of+diuretic\">Italian study\u003c/a> of people with congestive heart failure as an example of research that has hinted that diets too low in sodium may be problematic for certain people.\u003c/p>\n\u003cp>\"The people on the low-sodium diet actually did worse [compared to those on medium-sodium diets],\" says Strom. \"They had more hospital re-admissions and they had a higher mortality rate.\" He says it's unclear if the results would be the same for Americans with congestive heart failure, since treatments here are different than they are in Italy. But, he says, the findings raise questions.\u003c/p>\n\u003cp>The American Heart Association, which recommends a low-sodium (1,500 mg) diet for all Americans, released a \u003ca href=\"http://newsroom.heart.org/news/new-iom-report-an-incomplete-review-of-sodiums-impact-says-american-heart-association\">statement\u003c/a> stating that it disagrees with the key findings of the new report.\u003c/p>\n\u003cp>And some preventive health experts are critical, too. The World Health Organization \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease\">has concluded\u003c/a> that elevated blood pressure is the leading cause of preventable death, which suggests that staving off high blood pressure with low-sodium diets is an important strategy.\u003c/p>\n\u003cp>\"Sodium reduction remains a critically important component of public health efforts designed to ... prevent cardiovascular disease,\" \u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\">Lawrence Appel\u003c/a> of Johns Hopkins University writes in an email.\u003c/p>\n\u003cp>Appel points out that the studies that suggest that low-sodium diets are harmful tend to focus on \"sick populations in which illness leads to low sodium intake rather than the reverse.\"\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some groups of Americans, including older adults and African-Americans, are especially sensitive to the blood-pressure lowering effects of cutting sodium, Appel says. So the strategy of aiming for low-salt diets has \"tremendous potential to reduce racial disparities in blood pressure-related cardiovascular disease.\"\u003c/p>\n\u003cp>The bottom line, according to \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Bonnie Liebman\u003c/a>, director of nutrition for the Center for Science in the Public Interest, is that Americans are eating way too much salt, on average about 3,400 milligrams a day.\u003c/p>\n\u003cp>\"And we know that too much is harmful,\" she says. \"It increases blood pressure, which increases the risk of heart attack and stroke.\"\u003c/p>\n\u003cp>And she says focusing on the potential risks of a very-low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less.\u003c/p>\n\u003cp>To better understand just how much salt is found in the typical lunch out, I met Liebman at a food court.\u003c/p>\n\u003cp> Our first stop was McDonalds, where it turns out burgers \u003ca href=\"http://nutrition.mcdonalds.com/getnutrition/nutritionfacts.pdf\">have about twice as much salt\u003c/a> as the fries: 1,000 mg, and up to 2,000 if you get the Angus bacon burger, Liebman says.\u003c/p>\n\u003cp>Put the burger and fries together and you've already reached the recommended daily sodium intake. Liebman says it's a similar story at every chain, from Subway to Chipotle to Pizzeria Uno. (McDonalds has pledged to reduce sodium 15 percent across its menu by 2015.)\u003c/p>\n\u003cp>So even though the new study raises questions about potential harms of ultra-low-sodium diets, with a food supply like ours, most of us consume way too much salt, not too little.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A low-sodium diet may cause more health problems than a medium-sodium diet, a new report found. But some health advocates say focusing on the potential risks of a low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less salt.","status":"publish","parent":0,"modified":1368641390,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":752},"headData":{"title":"Is Eating Too Little Salt Risky? New Report Raises Questions | KQED","description":"A low-sodium diet may cause more health problems than a medium-sodium diet, a new report found. But some health advocates say focusing on the potential risks of a low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less salt.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is Eating Too Little Salt Risky? New Report Raises Questions","datePublished":"2013-05-15T18:01:01.000Z","dateModified":"2013-05-15T18:09:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61914 http://blogs.kqed.org/bayareabites/?p=61914","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/15/is-eating-too-little-salt-risky-new-report-raises-questions/","disqusTitle":"Is Eating Too Little Salt Risky? New Report Raises Questions","nprByline":"Allison Aubrey","nprStoryId":"183883415","nprApiLink":"http://api.npr.org/query?id=183883415&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world?ft=3&f=183883415","nprRetrievedStory":"1","nprPubDate":"Wed, 15 May 2013 11:08:00 -0400","nprStoryDate":"Wed, 15 May 2013 04:00:00 -0400","nprLastModifiedDate":"Wed, 15 May 2013 11:08:55 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3?orgId=1&topicId=1053&ft=3&f=183883415","nprAudioM3u":"http://api.npr.org/m3u/1184133838-e7acf0.m3u?orgId=1&topicId=1053&ft=3&f=183883415","path":"/bayareabites/61914/is-eating-too-little-salt-risky-new-report-raises-questions","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3?orgId=1&topicId=1053&ft=3&f=183883415","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61918\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\" alt=\"Eat less salt, but not too much less. Photo: iStockPhoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-61918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat less salt, but not too much less. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Americans are repeatedly told to cut back on salt to reduce the risk of heart disease. But there are new questions being raised about the possible risks of reducing sodium too much.\u003c/p>\n\u003cp>So, how low should we go? Currently, the government \u003ca href=\"http://www.cdc.gov/salt/pdfs/Sodium_Dietary_Guidelines.pdf\">recommends\u003c/a> that Americans should aim for 2,300 milligrams per day. And people older than 50, as well as those with high blood pressure, diabetes or kidney disease are advised to reduce sodium even further, down to 1,500 mg per day.\u003c/p>\n\u003cp>But a panel of experts convened by the Institute of Medicine concludes in a \u003ca href=\"http://www.nap.edu/catalog.php?record_id=18311\">new report\u003c/a> that \"the evidence on direct health outcomes does not support recommendations to lower sodium intake ... to or even below 1,500 mg per day.\"\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>Why? We asked the committee chairman, \u003ca href=\"http://www.med.upenn.edu/apps/faculty/index.php/g275/p12954\">Brian Strom\u003c/a>, a dean and professor of public health at the University of Pennsylvania, to summarize the panel's findings for us. \"The net conclusion is that people who are eating too much sodium should lower their sodium, but it is possible that if you lower it too much you may do harm.\"\u003c/p>\n\u003cp>Strom says a lot more research is needed to better understand how ultra-low-sodium diets may be beneficial or harmful. Strom pointed to an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Paterna+Medium+term+effects+of+different+dosage+of+diuretic\">Italian study\u003c/a> of people with congestive heart failure as an example of research that has hinted that diets too low in sodium may be problematic for certain people.\u003c/p>\n\u003cp>\"The people on the low-sodium diet actually did worse [compared to those on medium-sodium diets],\" says Strom. \"They had more hospital re-admissions and they had a higher mortality rate.\" He says it's unclear if the results would be the same for Americans with congestive heart failure, since treatments here are different than they are in Italy. But, he says, the findings raise questions.\u003c/p>\n\u003cp>The American Heart Association, which recommends a low-sodium (1,500 mg) diet for all Americans, released a \u003ca href=\"http://newsroom.heart.org/news/new-iom-report-an-incomplete-review-of-sodiums-impact-says-american-heart-association\">statement\u003c/a> stating that it disagrees with the key findings of the new report.\u003c/p>\n\u003cp>And some preventive health experts are critical, too. The World Health Organization \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease\">has concluded\u003c/a> that elevated blood pressure is the leading cause of preventable death, which suggests that staving off high blood pressure with low-sodium diets is an important strategy.\u003c/p>\n\u003cp>\"Sodium reduction remains a critically important component of public health efforts designed to ... prevent cardiovascular disease,\" \u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\">Lawrence Appel\u003c/a> of Johns Hopkins University writes in an email.\u003c/p>\n\u003cp>Appel points out that the studies that suggest that low-sodium diets are harmful tend to focus on \"sick populations in which illness leads to low sodium intake rather than the reverse.\"\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some groups of Americans, including older adults and African-Americans, are especially sensitive to the blood-pressure lowering effects of cutting sodium, Appel says. So the strategy of aiming for low-salt diets has \"tremendous potential to reduce racial disparities in blood pressure-related cardiovascular disease.\"\u003c/p>\n\u003cp>The bottom line, according to \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Bonnie Liebman\u003c/a>, director of nutrition for the Center for Science in the Public Interest, is that Americans are eating way too much salt, on average about 3,400 milligrams a day.\u003c/p>\n\u003cp>\"And we know that too much is harmful,\" she says. \"It increases blood pressure, which increases the risk of heart attack and stroke.\"\u003c/p>\n\u003cp>And she says focusing on the potential risks of a very-low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less.\u003c/p>\n\u003cp>To better understand just how much salt is found in the typical lunch out, I met Liebman at a food court.\u003c/p>\n\u003cp> Our first stop was McDonalds, where it turns out burgers \u003ca href=\"http://nutrition.mcdonalds.com/getnutrition/nutritionfacts.pdf\">have about twice as much salt\u003c/a> as the fries: 1,000 mg, and up to 2,000 if you get the Angus bacon burger, Liebman says.\u003c/p>\n\u003cp>Put the burger and fries together and you've already reached the recommended daily sodium intake. Liebman says it's a similar story at every chain, from Subway to Chipotle to Pizzeria Uno. (McDonalds has pledged to reduce sodium 15 percent across its menu by 2015.)\u003c/p>\n\u003cp>So even though the new study raises questions about potential harms of ultra-low-sodium diets, with a food supply like ours, most of us consume way too much salt, not too little.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61914/is-eating-too-little-salt-risky-new-report-raises-questions","authors":["byline_bayareabites_61914"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11253","bayareabites_1853","bayareabites_11710"],"featImg":"bayareabites_61915","label":"bayareabites"},"bayareabites_57975":{"type":"posts","id":"bayareabites_57975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57975","score":null,"sort":[1362609082000]},"guestAuthors":[],"slug":"salami-suicide-processed-meats-linked-to-heart-disease-and-cancer","title":"Salami Suicide: Processed Meats Linked To Heart Disease And Cancer","publishDate":1362609082,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57979\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salami-1024x573.jpg\" alt=\"Delicious. Also deadly. Photo: iStockphoto.com\" width=\"1024\" height=\"573\" class=\"size-large wp-image-57979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicious. Also deadly. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173637699/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer\">The Salt at NPR Food\u003c/a> (3/6/13)\u003c/p>\n\u003cp>Bacon and bologna are hardly health food. But a huge new study offers the strongest evidence yet that eating processed meat boosts the risk of the two big killers, cancer and heart disease.\u003c/p>\n\u003cp>A multinational group of scientists tracked the health and eating habits of bacon-loving Brits, wurst-munching Germans, \u003cem>jamon\u003c/em> aficionados in Spain, as well as residents of seven other European countries — almost a half-million people in all.\u003c/p>\n\u003cp>They found that people who ate a lot of processed meats – more than 20 grams a day, the equivalent of one thin strip of bacon – were much more likely to die of heart attacks and stroke, and also had a higher cancer risk. The more processed meats they ate, the greater the risk.\u003c/p>\n\u003cp>That's not a huge surprise. Processed meats are notoriously high in fat, which increase the risk of heart disease and stroke. And this study squares with others on the risks of processed meats, including one 2012 \u003ca href=\"http://m.npr.org/story/148457233?url=/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">study\u003c/a> that found that people who ate one serving of processed meat a day increased their risk of death from cancer and heart disease by 20 percent, while people who eat red meat once a day increased their risk by 13 percent, compared to people who eat very little meat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new European study didn't find the same risk from red meat, which is a bit of a surprise.\u003c/p>\n\u003cp>Study leader \u003ca href=\"http://www.ispm.uzh.ch/aboutus/people/sabinerohrmann.html\">Sabine Rohrmann\u003c/a>, a professor of epidemiology at the University of Zurich, said that may be because the salt, smoke and nitrate used to preserve meats can increase the risk of cancers. The study followed its many participants from the 1990s to the 2000s. It was \u003ca href=\"http://www.biomedcentral.com/bmcmed/\">published\u003c/a> in the journal \u003cem>BMC Medicine\u003c/em>.\u003c/p>\n\u003cp>It could also be that sausages and other preserved meats can have amazingly high amounts of fat — some salamis are 50 percent fat.\u003c/p>\n\u003cp>But it's not just about salty, fatty meat; it's about lifestyle, too. People in the study who ate sausages and ham tended to eat less fruits and vegetables, and they also were more likely to smoke, drink alcohol, and skip exercise. The researchers tried to account for that, but say they might not have captured every nuance in diet differences between high-meat and low-meat consumers.\u003c/p>\n\u003cp>If you need more proof, this follows hot on the heels of a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">study\u003c/a> that found that the Mediterranean diet – lots of olive oil, nuts, fish and veggies, and very little red meat – reduces the risk of heart attack and stroke.\u003c/p>\n\u003cp>OK, OK, we got the message. Does this mean renouncing the joys of bacon and eggs, or bangers and mash?\u003c/p>\n\u003cp>Rohrmann is sympathetic. \"My recommendation is to limit meat intake, in particular processed meat intake,\" she told The Salt via email. \"However, we know that meat is rich in some vitamins and minerals and, thus, my recommendation is to limit the [total] amount of meat to about 300 to 600 grams a week.\"\u003c/p>\n\u003cp>That's a little over a pound, at the upper limit. And what about bacon, that lovely salty, fatty substance that's been dubbed \u003ca href=\"http://www.npr.org/blogs/health/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">the gateway meat for vegetarians\u003c/a>?\u003c/p>\n\u003cp>\"I'd say it's fine to eat bacon and sausages,\" says Rohrmann, \"but not in high amounts and not every day.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Love that bacon, but realize that porking up on processed meat ups the risk of cancer and heart disease. That's the word from a big new study that tracked the eating habits of almost a half-million Europeans over 20 years.","status":"publish","parent":0,"modified":1362609135,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":570},"headData":{"title":"Salami Suicide: Processed Meats Linked To Heart Disease And Cancer | KQED","description":"Love that bacon, but realize that porking up on processed meat ups the risk of cancer and heart disease. That's the word from a big new study that tracked the eating habits of almost a half-million Europeans over 20 years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salami Suicide: Processed Meats Linked To Heart Disease And Cancer","datePublished":"2013-03-06T22:31:22.000Z","dateModified":"2013-03-06T22:32:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57975 http://blogs.kqed.org/bayareabites/?p=57975","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/","disqusTitle":"Salami Suicide: Processed Meats Linked To Heart Disease And Cancer","nprByline":"Nancy Shute","nprStoryId":"173637699","nprApiLink":"http://api.npr.org/query?id=173637699&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/06/173637699/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer?ft=3&f=173637699","nprRetrievedStory":"1","nprPubDate":"Wed, 06 Mar 2013 17:13:00 -0500","nprStoryDate":"Wed, 06 Mar 2013 17:13:00 -0500","nprLastModifiedDate":"Wed, 06 Mar 2013 17:13:10 -0500","path":"/bayareabites/57975/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57979\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salami-1024x573.jpg\" alt=\"Delicious. Also deadly. Photo: iStockphoto.com\" width=\"1024\" height=\"573\" class=\"size-large wp-image-57979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicious. Also deadly. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173637699/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer\">The Salt at NPR Food\u003c/a> (3/6/13)\u003c/p>\n\u003cp>Bacon and bologna are hardly health food. But a huge new study offers the strongest evidence yet that eating processed meat boosts the risk of the two big killers, cancer and heart disease.\u003c/p>\n\u003cp>A multinational group of scientists tracked the health and eating habits of bacon-loving Brits, wurst-munching Germans, \u003cem>jamon\u003c/em> aficionados in Spain, as well as residents of seven other European countries — almost a half-million people in all.\u003c/p>\n\u003cp>They found that people who ate a lot of processed meats – more than 20 grams a day, the equivalent of one thin strip of bacon – were much more likely to die of heart attacks and stroke, and also had a higher cancer risk. The more processed meats they ate, the greater the risk.\u003c/p>\n\u003cp>That's not a huge surprise. Processed meats are notoriously high in fat, which increase the risk of heart disease and stroke. And this study squares with others on the risks of processed meats, including one 2012 \u003ca href=\"http://m.npr.org/story/148457233?url=/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">study\u003c/a> that found that people who ate one serving of processed meat a day increased their risk of death from cancer and heart disease by 20 percent, while people who eat red meat once a day increased their risk by 13 percent, compared to people who eat very little meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new European study didn't find the same risk from red meat, which is a bit of a surprise.\u003c/p>\n\u003cp>Study leader \u003ca href=\"http://www.ispm.uzh.ch/aboutus/people/sabinerohrmann.html\">Sabine Rohrmann\u003c/a>, a professor of epidemiology at the University of Zurich, said that may be because the salt, smoke and nitrate used to preserve meats can increase the risk of cancers. The study followed its many participants from the 1990s to the 2000s. It was \u003ca href=\"http://www.biomedcentral.com/bmcmed/\">published\u003c/a> in the journal \u003cem>BMC Medicine\u003c/em>.\u003c/p>\n\u003cp>It could also be that sausages and other preserved meats can have amazingly high amounts of fat — some salamis are 50 percent fat.\u003c/p>\n\u003cp>But it's not just about salty, fatty meat; it's about lifestyle, too. People in the study who ate sausages and ham tended to eat less fruits and vegetables, and they also were more likely to smoke, drink alcohol, and skip exercise. The researchers tried to account for that, but say they might not have captured every nuance in diet differences between high-meat and low-meat consumers.\u003c/p>\n\u003cp>If you need more proof, this follows hot on the heels of a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">study\u003c/a> that found that the Mediterranean diet – lots of olive oil, nuts, fish and veggies, and very little red meat – reduces the risk of heart attack and stroke.\u003c/p>\n\u003cp>OK, OK, we got the message. Does this mean renouncing the joys of bacon and eggs, or bangers and mash?\u003c/p>\n\u003cp>Rohrmann is sympathetic. \"My recommendation is to limit meat intake, in particular processed meat intake,\" she told The Salt via email. \"However, we know that meat is rich in some vitamins and minerals and, thus, my recommendation is to limit the [total] amount of meat to about 300 to 600 grams a week.\"\u003c/p>\n\u003cp>That's a little over a pound, at the upper limit. And what about bacon, that lovely salty, fatty substance that's been dubbed \u003ca href=\"http://www.npr.org/blogs/health/2011/02/02/133304206/why-bacon-is-a-gateway-to-meat-for-vegetarians\">the gateway meat for vegetarians\u003c/a>?\u003c/p>\n\u003cp>\"I'd say it's fine to eat bacon and sausages,\" says Rohrmann, \"but not in high amounts and not every day.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57975/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer","authors":["byline_bayareabites_57975"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11338","bayareabites_635","bayareabites_11336","bayareabites_11333","bayareabites_11337","bayareabites_11334","bayareabites_11331","bayareabites_11335","bayareabites_11332","bayareabites_1853","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_57976","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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