Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Diabetes
What Might Be Missing From MyPlate? Water
How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt
Feed Your Ginger Bug and Brew Some DIY Ginger Beer
Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks?
Will Soda Lovers Drink to Less Sugar?
No More Bromine: Coke, Pepsi Drop Controversial Ingredient
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Despite Legal Blow, New York To Keep Up Sugary Drink Fight
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It turns out, what you choose to drink is also a risk factor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.bmj.com/content/351/bmj.h3576\">study\u003c/a> published in the \u003cem>British Medical Journal\u003c/em> finds that people in the habit of drinking one sugar-sweetened beverage — such as a soda or sweetened tea — every day had an 18 percent increased risk of developing the disease over a decade. That's compared with people who steer clear of sugary beverages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers reached this estimate by pooling data from 17 previously published studies that had evaluated the link between sugary drinks and diabetes risk.\u003c/p>\n\u003cp>And here's what upends conventional thinking: After the researchers adjusted their estimates for body weight, they found that — even for thin or normal-weight people — one sugary drink per day was associated with a 13 percent increased risk.\u003c/p>\n\u003cp>\"So even if people are lean, if they continue consuming sugar-sweetened beverages, they have a greater likelihood of developing Type 2 diabetes,\" study author \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/fumiaki-imamura\">Fumiaki Imamura\u003c/a>, of the University of Cambridge School of Clinical Medicine, told us.\u003c/p>\n\u003cp>The studies he looked at were observational, so they can't prove cause and effect. But the link between sugary drinks and diabetes is solid, since researchers say they understand the biological mechanisms of how too much sugar can overwork the endocrine system.\u003c/p>\n\u003cp>As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/25/351244903/sayonara-to-super-size-me-food-companies-cut-calories-so-do-we\"> reported\u003c/a>, big soda companies including Coca-Cola and Pepsi have agreed to market more water and low-calorie beverages. And they've \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/334/\">pledged\u003c/a> to cut back on portions, too.\u003c/p>\n\u003cp>But it's not clear that making a switch to diet drinks leads to any advantage.\u003c/p>\n\u003cp>The new BMJ study also points toward an association between artificially sweetened drinks and a higher risk of diabetes, as well as fruit juices, but the evidence wasn't strong enough to make a solid conclusion. The authors say that these drinks \"seemed not to be healthy options for the prevention of Type 2 diabetes.\"\u003c/p>\n\u003cp>This is not the first study to come to point to the \"diet-soda paradox.\" As we've reported, the\u003ca href=\"http://uthscsa.edu/hscnews/singleformat2.asp?newID=1539\"> San Antonio Heart Study\u003c/a> found a significant link between diet soda consumption and weight gain over time.\u003c/p>\n\u003cp>It's tricky to unravel. \"People gaining excessive weight might switch to diet drinks and still get diabetes because of their other risk factors,\" explains David Ludwig, director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital.\u003c/p>\n\u003cp>The researchers who published the paper estimate that, if Americans gave up their daily sugary drink habit, 2 million cases of diabetes could be prevented by 2020 — \"so potentially, millions of cases of diabetes [prevented] as the result of this one behavior,\" Ludwig says.\u003c/p>\n\u003cp>It's something to consider the next time you feel thirsty.\u003c/p>\n\u003cp>The soda industry responded to the findings of the BMJ paper with a statement \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/360/\">saying\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The authors of this study acknowledge their findings do not show drinking beverages of any type causes chronic disease. Even so, our industry is committed to being part of real solutions to public health challenges.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A daily habit of sugary-sweetened drinks can boost your risk of developing the disease — even if you're not overweight. And diet soda might not be doing you any favors, either.","status":"publish","parent":0,"modified":1437755754,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":580},"headData":{"title":"Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Diabetes | KQED","description":"A daily habit of sugary-sweetened drinks can boost your risk of developing the disease — even if you're not overweight. And diet soda might not be doing you any favors, either.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Diabetes","datePublished":"2015-07-24T16:35:54.000Z","dateModified":"2015-07-24T16:35:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98425 http://ww2.kqed.org/bayareabites/?p=98425","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/24/even-if-youre-lean-1-soda-per-day-ups-your-risk-of-diabetes/","disqusTitle":"Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Diabetes","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"425635400","nprApiLink":"http://api.npr.org/query?id=425635400&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/23/425635400/even-if-youre-lean-1-soda-per-day-ups-your-risk-of-diabetes?ft=nprml&f=425635400","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Jul 2015 18:59:00 -0400","nprStoryDate":"Thu, 23 Jul 2015 16:26:00 -0400","nprLastModifiedDate":"Thu, 23 Jul 2015 18:59:59 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150723_atc_even_if_youre_lean_one_soda_per_day_ups_risk_of_diabetes.mp3?orgId=1&topicId=1134&d=127&p=2&story=425635400&t=progseg&e=425654347&seg=18&ft=nprml&f=425635400","nprAudioM3u":"http://api.npr.org/m3u/1425654534-ed14f4.m3u?orgId=1&topicId=1134&d=127&p=2&story=425635400&t=progseg&e=425654347&seg=18&ft=nprml&f=425635400","path":"/bayareabites/98425/even-if-youre-lean-1-soda-per-day-ups-your-risk-of-diabetes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150723_atc_even_if_youre_lean_one_soda_per_day_ups_risk_of_diabetes.mp3?orgId=1&topicId=1134&d=127&p=2&story=425635400&t=progseg&e=425654347&seg=18&ft=nprml&f=425635400","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150723_atc_even_if_youre_lean_one_soda_per_day_ups_risk_of_diabetes.mp3\u003c/p>\n\u003cp>It's true that being overweight or obese is a leading risk factor for developing Type 2 diabetes.\u003c/p>\n\u003cp>But attention, skinny and normal-weight people: You may be vulnerable, too.\u003c/p>\n\u003cp>Lots of lifestyle choices influence the risk of diabetes: everything from whether you smoke to how much you exercise (or don't). It turns out, what you choose to drink is also a risk factor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.bmj.com/content/351/bmj.h3576\">study\u003c/a> published in the \u003cem>British Medical Journal\u003c/em> finds that people in the habit of drinking one sugar-sweetened beverage — such as a soda or sweetened tea — every day had an 18 percent increased risk of developing the disease over a decade. That's compared with people who steer clear of sugary beverages.\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 researchers reached this estimate by pooling data from 17 previously published studies that had evaluated the link between sugary drinks and diabetes risk.\u003c/p>\n\u003cp>And here's what upends conventional thinking: After the researchers adjusted their estimates for body weight, they found that — even for thin or normal-weight people — one sugary drink per day was associated with a 13 percent increased risk.\u003c/p>\n\u003cp>\"So even if people are lean, if they continue consuming sugar-sweetened beverages, they have a greater likelihood of developing Type 2 diabetes,\" study author \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/fumiaki-imamura\">Fumiaki Imamura\u003c/a>, of the University of Cambridge School of Clinical Medicine, told us.\u003c/p>\n\u003cp>The studies he looked at were observational, so they can't prove cause and effect. But the link between sugary drinks and diabetes is solid, since researchers say they understand the biological mechanisms of how too much sugar can overwork the endocrine system.\u003c/p>\n\u003cp>As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/25/351244903/sayonara-to-super-size-me-food-companies-cut-calories-so-do-we\"> reported\u003c/a>, big soda companies including Coca-Cola and Pepsi have agreed to market more water and low-calorie beverages. And they've \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/334/\">pledged\u003c/a> to cut back on portions, too.\u003c/p>\n\u003cp>But it's not clear that making a switch to diet drinks leads to any advantage.\u003c/p>\n\u003cp>The new BMJ study also points toward an association between artificially sweetened drinks and a higher risk of diabetes, as well as fruit juices, but the evidence wasn't strong enough to make a solid conclusion. The authors say that these drinks \"seemed not to be healthy options for the prevention of Type 2 diabetes.\"\u003c/p>\n\u003cp>This is not the first study to come to point to the \"diet-soda paradox.\" As we've reported, the\u003ca href=\"http://uthscsa.edu/hscnews/singleformat2.asp?newID=1539\"> San Antonio Heart Study\u003c/a> found a significant link between diet soda consumption and weight gain over time.\u003c/p>\n\u003cp>It's tricky to unravel. \"People gaining excessive weight might switch to diet drinks and still get diabetes because of their other risk factors,\" explains David Ludwig, director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital.\u003c/p>\n\u003cp>The researchers who published the paper estimate that, if Americans gave up their daily sugary drink habit, 2 million cases of diabetes could be prevented by 2020 — \"so potentially, millions of cases of diabetes [prevented] as the result of this one behavior,\" Ludwig says.\u003c/p>\n\u003cp>It's something to consider the next time you feel thirsty.\u003c/p>\n\u003cp>The soda industry responded to the findings of the BMJ paper with a statement \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/360/\">saying\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The authors of this study acknowledge their findings do not show drinking beverages of any type causes chronic disease. Even so, our industry is committed to being part of real solutions to public health challenges.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98425/even-if-youre-lean-1-soda-per-day-ups-your-risk-of-diabetes","authors":["byline_bayareabites_98425"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_14663","bayareabites_2613","bayareabites_14662","bayareabites_14781","bayareabites_11854","bayareabites_11419"],"featImg":"bayareabites_98426","label":"bayareabites"},"bayareabites_91962":{"type":"posts","id":"bayareabites_91962","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91962","score":null,"sort":[1421083773000]},"guestAuthors":[],"slug":"what-might-be-missing-from-myplate-water","title":"What Might Be Missing From MyPlate? Water","publishDate":1421083773,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91963\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\" alt=\"The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources \" width=\"649\" height=\"575\" class=\"size-full wp-image-91963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/12/15)\u003c/p>\n\u003cp>Sometime in the next few weeks, we'll be hearing from the Dietary Guidelines Advisory Committee. The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">panel\u003c/a> of nutrition experts is tasked with reviewing the latest science on nutrition and medicine and making recommendations on how to update the next version of the federal government's guidance on eating.\u003c/p>\n\u003cp>A lot of people are eagerly awaiting this report, including a group of scientists keenly interested in what the panel has to say about what we're drinking. Since the last version of the guidelines was released in 2010, more evidence has piled up showing the benefits of drinking water and the harm that can come from \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">drinking sugary beverages\u003c/a>.\u003c/p>\n\u003cp>Of course, there are lots of ways to spread public health messages like \"drink water, not soda.\" But this faction of scientists, led by a couple of folks at the University of California's Nutrition Policy Institute, has its sights set on adding a water icon to MyPlate, the image of a plate divided into portions that \u003ca href=\"http://www.npr.org/blogs/health/2011/06/02/136884100/new-symbol-for-healthful-eating-hello-plate-goodbye-pyramid\">replaced\u003c/a> the food pyramid in 2011. (The plate already has a circle to represent dairy, so the water circle would be an addition, not a replacement for the recommended dairy beverage.)\u003c/p>\n\u003cp>\"Consumption of sugary beverages is the leading contributor to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">added sugar\u003c/a> in the American diet,\" says \u003ca href=\"http://ucanr.edu/?facultyid=26511\">Christina Hecht\u003c/a>, senior policy adviser at the UC Nutrition Policy Institute and one of the water advocates. \"If people could make that one change to drink water to quench their thirst instead of sugar beverages, that would solve a big piece of the problem.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most Americans never actually read the Dietary Guidelines, Hecht notes, but that MyPlate image is pinned to the walls of thousands of school and hospital cafeterias and myriad other public institutions.\u003c/p>\n\u003cp>\"MyPlate is used so extensively for nutrition education around the country, and it's a positive promotional message,\" says Hecht.\u003c/p>\n\u003cp>Hecht, along with Kelly Brownell of Duke University and Barry Popkin of the\u003cstrong> \u003c/strong>\u003ca href=\"http://www.cpc.unc.edu/\">Carolina Population Center\u003c/a> at the University of North Carolina at Chapel Hill, recently submitted a \u003ca href=\"http://ucanr.edu/blogs/food/blogfiles/26976.pdf\">letter\u003c/a> to the panel making the case for including stronger language on water as a substitute for soda and other sugary beverages, and for the addition of the water symbol.\u003c/p>\n\u003cp>The next step, Hecht says, is to wait for the report, and if it does call for changes to how the guidelines treat beverages, then she and her fellow advocates will try to mobilize a flood of comments in favor of the water icon. Their hope is that later this year, the U.S. Department of Agriculture, which came up with MyPlate, will agree to the suggested changes to the graphic.\u003c/p>\n\u003cp>\"Asking for a change in the MyPlate graphic is a big ask,\" Hecht says. \"But I am feeling a little optimistic; it seems to me that the climate is very favorable for this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Since the 2010 Dietary Guidelines, more evidence has piled up showing the benefits of drinking water and the risks of sugary beverages. So scientists say it's time for a water symbol on MyPlate.","status":"publish","parent":0,"modified":1421084357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":512},"headData":{"title":"What Might Be Missing From MyPlate? Water | KQED","description":"Since the 2010 Dietary Guidelines, more evidence has piled up showing the benefits of drinking water and the risks of sugary beverages. So scientists say it's time for a water symbol on MyPlate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Might Be Missing From MyPlate? Water","datePublished":"2015-01-12T17:29:33.000Z","dateModified":"2015-01-12T17:39:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91962 http://blogs.kqed.org/bayareabites/?p=91962","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/12/what-might-be-missing-from-myplate-water/","disqusTitle":"What Might Be Missing From MyPlate? Water","nprByline":"Eliza Barclay","nprStoryId":"376172800","nprApiLink":"http://api.npr.org/query?id=376172800&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water?ft=3&f=376172800","nprRetrievedStory":"1","nprPubDate":"Mon, 12 Jan 2015 12:14:00 -0500","nprStoryDate":"Mon, 12 Jan 2015 12:14:28 -0500","nprLastModifiedDate":"Mon, 12 Jan 2015 12:14:28 -0500","path":"/bayareabites/91962/what-might-be-missing-from-myplate-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91963\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\" alt=\"The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources \" width=\"649\" height=\"575\" class=\"size-full wp-image-91963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/12/15)\u003c/p>\n\u003cp>Sometime in the next few weeks, we'll be hearing from the Dietary Guidelines Advisory Committee. The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">panel\u003c/a> of nutrition experts is tasked with reviewing the latest science on nutrition and medicine and making recommendations on how to update the next version of the federal government's guidance on eating.\u003c/p>\n\u003cp>A lot of people are eagerly awaiting this report, including a group of scientists keenly interested in what the panel has to say about what we're drinking. Since the last version of the guidelines was released in 2010, more evidence has piled up showing the benefits of drinking water and the harm that can come from \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">drinking sugary beverages\u003c/a>.\u003c/p>\n\u003cp>Of course, there are lots of ways to spread public health messages like \"drink water, not soda.\" But this faction of scientists, led by a couple of folks at the University of California's Nutrition Policy Institute, has its sights set on adding a water icon to MyPlate, the image of a plate divided into portions that \u003ca href=\"http://www.npr.org/blogs/health/2011/06/02/136884100/new-symbol-for-healthful-eating-hello-plate-goodbye-pyramid\">replaced\u003c/a> the food pyramid in 2011. (The plate already has a circle to represent dairy, so the water circle would be an addition, not a replacement for the recommended dairy beverage.)\u003c/p>\n\u003cp>\"Consumption of sugary beverages is the leading contributor to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">added sugar\u003c/a> in the American diet,\" says \u003ca href=\"http://ucanr.edu/?facultyid=26511\">Christina Hecht\u003c/a>, senior policy adviser at the UC Nutrition Policy Institute and one of the water advocates. \"If people could make that one change to drink water to quench their thirst instead of sugar beverages, that would solve a big piece of the problem.\"\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>Most Americans never actually read the Dietary Guidelines, Hecht notes, but that MyPlate image is pinned to the walls of thousands of school and hospital cafeterias and myriad other public institutions.\u003c/p>\n\u003cp>\"MyPlate is used so extensively for nutrition education around the country, and it's a positive promotional message,\" says Hecht.\u003c/p>\n\u003cp>Hecht, along with Kelly Brownell of Duke University and Barry Popkin of the\u003cstrong> \u003c/strong>\u003ca href=\"http://www.cpc.unc.edu/\">Carolina Population Center\u003c/a> at the University of North Carolina at Chapel Hill, recently submitted a \u003ca href=\"http://ucanr.edu/blogs/food/blogfiles/26976.pdf\">letter\u003c/a> to the panel making the case for including stronger language on water as a substitute for soda and other sugary beverages, and for the addition of the water symbol.\u003c/p>\n\u003cp>The next step, Hecht says, is to wait for the report, and if it does call for changes to how the guidelines treat beverages, then she and her fellow advocates will try to mobilize a flood of comments in favor of the water icon. Their hope is that later this year, the U.S. Department of Agriculture, which came up with MyPlate, will agree to the suggested changes to the graphic.\u003c/p>\n\u003cp>\"Asking for a change in the MyPlate graphic is a big ask,\" Hecht says. \"But I am feeling a little optimistic; it seems to me that the climate is very favorable for this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91962/what-might-be-missing-from-myplate-water","authors":["byline_bayareabites_91962"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_14058","bayareabites_14057","bayareabites_449","bayareabites_14781","bayareabites_511","bayareabites_10921","bayareabites_1344"],"featImg":"bayareabites_91963","label":"bayareabites"},"bayareabites_89508":{"type":"posts","id":"bayareabites_89508","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89508","score":null,"sort":[1415231708000]},"guestAuthors":[],"slug":"how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt","title":"How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt","publishDate":1415231708,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The American Beverage Association poured tons of cash into the effort to defeat the penny-per-ounce sugary-drink tax. But the effort to pass the tax also got cash infusions from some big-name donors.","status":"publish","parent":0,"modified":1415231708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":537},"headData":{"title":"How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt | KQED","description":"The American Beverage Association poured tons of cash into the effort to defeat the penny-per-ounce sugary-drink tax. But the effort to pass the tax also got cash infusions from some big-name donors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt","datePublished":"2014-11-05T23:55:08.000Z","dateModified":"2014-11-05T23:55:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89508 http://blogs.kqed.org/bayareabites/?p=89508","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/05/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt/","disqusTitle":"How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt","nprByline":"Allison Aubrey","nprStoryId":"361793296","nprApiLink":"http://api.npr.org/query?id=361793296&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt?ft=3&f=361793296","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Nov 2014 18:35:00 -0500","nprStoryDate":"Wed, 05 Nov 2014 17:50:00 -0500","nprLastModifiedDate":"Wed, 05 Nov 2014 18:35:25 -0500","path":"/bayareabites/89508/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\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 measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89508/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt","authors":["byline_bayareabites_89508"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_10028","bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_13910","bayareabites_12116","bayareabites_14781","bayareabites_10800","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_89509","label":"bayareabites"},"bayareabites_88274":{"type":"posts","id":"bayareabites_88274","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88274","score":null,"sort":[1412187001000]},"guestAuthors":[],"slug":"feed-your-ginger-bug-and-brew-some-diy-ginger-beer","title":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer","publishDate":1412187001,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\" alt=\"Homemade ginger beer. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-88282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>My family was not a soda drinking family. We had a stockpile of seltzer water in the pantry at all times, but we’d only drink Coke or Spite at the movies. The only exception to the rule? Ginger ale. My mom kept it on hand for the days that my siblings and I fell sick with a cold, flu, or stomach bug —whatever the ailment, ginger ale was part of the cure. Schweppes and Canadian Dry were both acceptable brands at the time, and I grew to associate their sweet, barely spicy flavor with healing and comfort.\u003c/p>\n\u003cp>Many years later, I still turn to ginger-y beverages when I’m not feeling at my best. But instead of mass-market soda, I tend crave the spicier, drier brews made in small batches and bottled at a premium. It wouldn’t be long before I decided to make it at home. \u003c/p>\n\u003cfigure id=\"attachment_88283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\" alt=\"To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-88283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most homemade ginger beer recipes call for adding champagne or brewer’s yeast to a sugary ginger tea. The yeast eats the sugar and creates carbonation. It’s a simple recipe that gives decent results, but we can do better. Capturing wild yeast from grated fresh ginger and the air that surrounds it is not much more difficult and it creates a far more flavorful and unique beverage. The only drawback is that it takes about an extra week, but I’m willing to plan ahead for a better ginger beer.\u003c/p>\n\u003cp>To start the ginger beer, you’ll first need to make what’s called a ginger “bug.” This “bug” is a strong fermented mixture of ginger, sugar, and distilled water. If you don’t have distilled water handy, you can boil and cool tap water — the main concern with plain tap water is that it can contain chlorine, which will interfere with the fermentation process. Chlorine is evaporated upon boiling. \u003c/p>\n\u003cfigure id=\"attachment_88284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\" alt=\"I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine a teaspoon of grated ginger with a cup of water and a teaspoon of sugar in a glass jar. (I like turbinado sugar, but you could use plain granulated if you prefer.) Mix well, cover with a towel, and place in a dark, room temperature spot in your kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much like a sourdough starter, a ginger bug needs to be fed in order to thrive. Every other day, add another teaspoon of ginger and sugar to the bug mixture, stirring well and covering after each addition. After about a week, the bug will have fermented and become active. You’ll know it’s ready when it smells slightly fermented, the ginger has floated to the surface, and there are bubbles floating on the surface. You’ll also notice a white residue building up on the bottom of the jar.\u003c/p>\n\u003cfigure id=\"attachment_88280\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\" alt=\"Fully fermented ginger bug. Photo: Kate Williams\" width=\"560\" class=\"size-full wp-image-88280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fully fermented ginger bug. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger bug is active, you’re ready to brew your ginger beer. If needed, you can hold your ginger bug for several more days. Simply continue to feed the bug as before.\u003c/p>\n\u003cp>To brew the ginger beer, you’ll need two lemons, ice, and more ginger, sugar and distilled water. Juice the lemons into a large pot. Add their rinds to the pot as well. Grate anywhere from 2 to 4 more teaspoons of ginger into the pot. If you prefer a milder ginger beer, stick with 2 teaspoons. If you’re looking for something spicier, increase the amount by up to 2 additional teaspoons. Add a scant cup of sugar and four cups of water to the pot.\u003c/p>\n\u003cfigure id=\"attachment_88276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\" alt=\" To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\" width=\"1000\" height=\"791\" class=\"size-full wp-image-88276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring it all to a boil and cook the mixture for about 15 minutes. Remove from heat and cool the mixture to a warm room temperature by adding 7 cups of ice water. I like to measure out 7 cups of ice in my large (8-cup) measuring cup and then add water until it fills in the space between the ice cubes. Mix the ice water into the ginger mixture until the ice melts. Take the temperature of the mixture. If it is already below 80 degrees, move on to the next step. If it is above 80 degrees, let the mixture cool for 15 more minutes and take its temperature again.\u003c/p>\n\u003cfigure id=\"attachment_88277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\" alt=\"Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger mixture is cooled, strain it through a fine-mesh strainer into a large bowl. Stir the ginger bug to release the white residue on the bottom of the jar and pour it through the strainer into the ginger mixture. Make sure to pour all of the residue into the bowl — it contains most of the natural yeast. You can save the strained ginger bug for future batches of ginger beer. Add it back to the jar with a teaspoon of sugar and a cup of water.\u003c/p>\n\u003cp>Carefully transfer inoculated ginger mixture to glass or plastic bottles using a funnel. I prefer to use bottles with bail-top lids so that I don’t need to use separate crown lids. Leftover kombucha or beer bottles work well. You can also use plastic bottles or even canning jars if you are careful with them. I actually always like to use at least one plastic bottle because it will expand as the ginger beer ferments and carbonates, making it easy to monitor the beer’s progress.\u003c/p>\n\u003cfigure id=\"attachment_88278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\" alt=\"I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\" width=\"1000\" height=\"740\" class=\"size-full wp-image-88278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The only danger with using glass jars is that the run the risk of exploding as pressure builds up from carbonation. To prevent explosions, make sure to leave at least 1 inch of headspace in each bottle. I also like to store the bottles in a lidded cardboard box to catch any spills. \u003c/p>\n\u003cp>Place the bottles in an out-of-the-way room temperature spot in the kitchen and let them ferment for at least 5 days. Depending on the temperature of the room and the amount of yeast that made it into the bottle, your ginger beer can take up to 10 days to fully ferment and carbonate. Check on the plastic bottle after 5 days. If it is firm, the soda is likely carbonated. Open the bottle and give it a taste. Too sweet and flat? Let the bottles ferment for another couple of days. Lightly fermented and only slightly sweet? Your ginger beer is ready. Transfer all of the bottles to the fridge and let them chill completely before drinking.\u003c/p>\n\u003cfigure id=\"attachment_88281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\" alt=\"Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-88281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Ginger Beer\u003c/h3>\n\u003cp>\u003cem>Makes 4–6 bottles (16–22 ounces each)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In step 3, you can choose to add more or less grated ginger depending on your desired level of spice. Two teaspoons of ginger will yield a ginger ale-like flavor. Four teaspoons will be much stronger.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6–10 \tinches fresh ginger\u003c/li>\n\u003cli>1 \tcup turbinado sugar\u003c/li>\n\u003cli>Distilled water (or boiled and cooled tap water)\u003c/li>\n\u003cli>2 \tlemons\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 (8- or 16-ounce) glass jar\u003c/li>\n\u003cli>1 clean dish towel or triple layer of cheesecloth\u003c/li>\n\u003cli>4–6 glass or plastic bottles, preferably with a bail-top, thoroughly washed\u003c/li>\n\u003cli>Instant read thermometer\u003c/li>\n\u003cli>Small funnel\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the ginger bug: Grate about 1 inch of the ginger, unpeeled, to make 1 teaspoon grated ginger. Combine ginger with 1 teaspoon of the turbinado sugar and 1 cup of the distilled water in glass jar. Stir to combine. Cover with dish towel or a triple layer of cheesecloth and secure with a rubber band. Place the jar in a dark room temperature area (around 75 degrees).\u003c/li>\n\u003cli>Every other day, add another teaspoon of grated ginger and sugar. Continue to feed the bug until it becomes active. It will take 6 to 8 days, depending on the temperature of the room. The bug is active when ginger has floated to the top, bubbles have formed around the floating ginger, white residue forms on the bottom of the jar, and the bug smells sweetly fermented.\u003c/li>\n\u003cli>To make the ginger beer: Halve and juice the lemons into the large pot. Add the rinds to the pot as well. Combine the lemon juice and rinds with 2–4 teaspoons grated ginger, remaining turbinado sugar, and four cups of distilled water. Bring to a boil over high heat. Continue to boil over medium-high heat for 15 minutes. Remove from heat.\u003c/li>\n\u003cli>Combine ice and distilled water to measure 7 cups. Add to boiled ginger beer mixture and stir to melt the ice. Once ice is melted, take the temperature of the mixture. It should read 80 degrees or below. If it is warmer than 80 degrees, let the mixture cool for 15 minutes, and check the temperature again.\u003c/li>\n\u003cli> Once mixture is cooled, pour through a fine mesh strainer into a large bowl, preferably with a spout. Use a spoon to agitate and stir the ginger bug and pour it through the strainer into the ginger beer mixture. Make sure that all of the white residue in the bottom of the jar makes its way into the bowl. Stir to combine.\u003c/li>\n\u003cli>Carefully transfer the ginger beer mixture to clean bottles using the small funnel. Leave at least 1 inch of headspace in each bottle. Place bottles in a cardboard box, cover, and place in an out-of-the way room temperature area. Let the ginger beer ferment for 5 to 10 days. Keep an eye on the plastic bottle. Once the plastic is completely taut, open the bottle and taste it to test the fermentation. When the soda is ready, it will be lightly carbonated and will have a balanced sweetness. If you’re not happy with the test bottle, close it and return it to the box. Let the ginger beer continue to ferment until you’re happy with the flavor.\u003c/li>\n\u003cli>Transfer fully fermented ginger beer to the fridge to chill completely before opening.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":" Homemade, naturally fermented ginger beer is far easier to make than you'd imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481661999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1789},"headData":{"title":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer | KQED","description":" Homemade, naturally fermented ginger beer is far easier to make than you'd imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer","datePublished":"2014-10-01T18:10:01.000Z","dateModified":"2016-12-13T20:46:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88274 http://blogs.kqed.org/bayareabites/?p=88274","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/","disqusTitle":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer","path":"/bayareabites/88274/feed-your-ginger-bug-and-brew-some-diy-ginger-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\" alt=\"Homemade ginger beer. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-88282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>My family was not a soda drinking family. We had a stockpile of seltzer water in the pantry at all times, but we’d only drink Coke or Spite at the movies. The only exception to the rule? Ginger ale. My mom kept it on hand for the days that my siblings and I fell sick with a cold, flu, or stomach bug —whatever the ailment, ginger ale was part of the cure. Schweppes and Canadian Dry were both acceptable brands at the time, and I grew to associate their sweet, barely spicy flavor with healing and comfort.\u003c/p>\n\u003cp>Many years later, I still turn to ginger-y beverages when I’m not feeling at my best. But instead of mass-market soda, I tend crave the spicier, drier brews made in small batches and bottled at a premium. It wouldn’t be long before I decided to make it at home. \u003c/p>\n\u003cfigure id=\"attachment_88283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\" alt=\"To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-88283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most homemade ginger beer recipes call for adding champagne or brewer’s yeast to a sugary ginger tea. The yeast eats the sugar and creates carbonation. It’s a simple recipe that gives decent results, but we can do better. Capturing wild yeast from grated fresh ginger and the air that surrounds it is not much more difficult and it creates a far more flavorful and unique beverage. The only drawback is that it takes about an extra week, but I’m willing to plan ahead for a better ginger beer.\u003c/p>\n\u003cp>To start the ginger beer, you’ll first need to make what’s called a ginger “bug.” This “bug” is a strong fermented mixture of ginger, sugar, and distilled water. If you don’t have distilled water handy, you can boil and cool tap water — the main concern with plain tap water is that it can contain chlorine, which will interfere with the fermentation process. Chlorine is evaporated upon boiling. \u003c/p>\n\u003cfigure id=\"attachment_88284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\" alt=\"I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine a teaspoon of grated ginger with a cup of water and a teaspoon of sugar in a glass jar. (I like turbinado sugar, but you could use plain granulated if you prefer.) Mix well, cover with a towel, and place in a dark, room temperature spot in your kitchen. \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>Much like a sourdough starter, a ginger bug needs to be fed in order to thrive. Every other day, add another teaspoon of ginger and sugar to the bug mixture, stirring well and covering after each addition. After about a week, the bug will have fermented and become active. You’ll know it’s ready when it smells slightly fermented, the ginger has floated to the surface, and there are bubbles floating on the surface. You’ll also notice a white residue building up on the bottom of the jar.\u003c/p>\n\u003cfigure id=\"attachment_88280\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\" alt=\"Fully fermented ginger bug. Photo: Kate Williams\" width=\"560\" class=\"size-full wp-image-88280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fully fermented ginger bug. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger bug is active, you’re ready to brew your ginger beer. If needed, you can hold your ginger bug for several more days. Simply continue to feed the bug as before.\u003c/p>\n\u003cp>To brew the ginger beer, you’ll need two lemons, ice, and more ginger, sugar and distilled water. Juice the lemons into a large pot. Add their rinds to the pot as well. Grate anywhere from 2 to 4 more teaspoons of ginger into the pot. If you prefer a milder ginger beer, stick with 2 teaspoons. If you’re looking for something spicier, increase the amount by up to 2 additional teaspoons. Add a scant cup of sugar and four cups of water to the pot.\u003c/p>\n\u003cfigure id=\"attachment_88276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\" alt=\" To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\" width=\"1000\" height=\"791\" class=\"size-full wp-image-88276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring it all to a boil and cook the mixture for about 15 minutes. Remove from heat and cool the mixture to a warm room temperature by adding 7 cups of ice water. I like to measure out 7 cups of ice in my large (8-cup) measuring cup and then add water until it fills in the space between the ice cubes. Mix the ice water into the ginger mixture until the ice melts. Take the temperature of the mixture. If it is already below 80 degrees, move on to the next step. If it is above 80 degrees, let the mixture cool for 15 more minutes and take its temperature again.\u003c/p>\n\u003cfigure id=\"attachment_88277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\" alt=\"Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger mixture is cooled, strain it through a fine-mesh strainer into a large bowl. Stir the ginger bug to release the white residue on the bottom of the jar and pour it through the strainer into the ginger mixture. Make sure to pour all of the residue into the bowl — it contains most of the natural yeast. You can save the strained ginger bug for future batches of ginger beer. Add it back to the jar with a teaspoon of sugar and a cup of water.\u003c/p>\n\u003cp>Carefully transfer inoculated ginger mixture to glass or plastic bottles using a funnel. I prefer to use bottles with bail-top lids so that I don’t need to use separate crown lids. Leftover kombucha or beer bottles work well. You can also use plastic bottles or even canning jars if you are careful with them. I actually always like to use at least one plastic bottle because it will expand as the ginger beer ferments and carbonates, making it easy to monitor the beer’s progress.\u003c/p>\n\u003cfigure id=\"attachment_88278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\" alt=\"I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\" width=\"1000\" height=\"740\" class=\"size-full wp-image-88278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The only danger with using glass jars is that the run the risk of exploding as pressure builds up from carbonation. To prevent explosions, make sure to leave at least 1 inch of headspace in each bottle. I also like to store the bottles in a lidded cardboard box to catch any spills. \u003c/p>\n\u003cp>Place the bottles in an out-of-the-way room temperature spot in the kitchen and let them ferment for at least 5 days. Depending on the temperature of the room and the amount of yeast that made it into the bottle, your ginger beer can take up to 10 days to fully ferment and carbonate. Check on the plastic bottle after 5 days. If it is firm, the soda is likely carbonated. Open the bottle and give it a taste. Too sweet and flat? Let the bottles ferment for another couple of days. Lightly fermented and only slightly sweet? Your ginger beer is ready. Transfer all of the bottles to the fridge and let them chill completely before drinking.\u003c/p>\n\u003cfigure id=\"attachment_88281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\" alt=\"Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-88281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Ginger Beer\u003c/h3>\n\u003cp>\u003cem>Makes 4–6 bottles (16–22 ounces each)\u003c/em>\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>\u003cstrong>Note:\u003c/strong> In step 3, you can choose to add more or less grated ginger depending on your desired level of spice. Two teaspoons of ginger will yield a ginger ale-like flavor. Four teaspoons will be much stronger.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6–10 \tinches fresh ginger\u003c/li>\n\u003cli>1 \tcup turbinado sugar\u003c/li>\n\u003cli>Distilled water (or boiled and cooled tap water)\u003c/li>\n\u003cli>2 \tlemons\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 (8- or 16-ounce) glass jar\u003c/li>\n\u003cli>1 clean dish towel or triple layer of cheesecloth\u003c/li>\n\u003cli>4–6 glass or plastic bottles, preferably with a bail-top, thoroughly washed\u003c/li>\n\u003cli>Instant read thermometer\u003c/li>\n\u003cli>Small funnel\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the ginger bug: Grate about 1 inch of the ginger, unpeeled, to make 1 teaspoon grated ginger. Combine ginger with 1 teaspoon of the turbinado sugar and 1 cup of the distilled water in glass jar. Stir to combine. Cover with dish towel or a triple layer of cheesecloth and secure with a rubber band. Place the jar in a dark room temperature area (around 75 degrees).\u003c/li>\n\u003cli>Every other day, add another teaspoon of grated ginger and sugar. Continue to feed the bug until it becomes active. It will take 6 to 8 days, depending on the temperature of the room. The bug is active when ginger has floated to the top, bubbles have formed around the floating ginger, white residue forms on the bottom of the jar, and the bug smells sweetly fermented.\u003c/li>\n\u003cli>To make the ginger beer: Halve and juice the lemons into the large pot. Add the rinds to the pot as well. Combine the lemon juice and rinds with 2–4 teaspoons grated ginger, remaining turbinado sugar, and four cups of distilled water. Bring to a boil over high heat. Continue to boil over medium-high heat for 15 minutes. Remove from heat.\u003c/li>\n\u003cli>Combine ice and distilled water to measure 7 cups. Add to boiled ginger beer mixture and stir to melt the ice. Once ice is melted, take the temperature of the mixture. It should read 80 degrees or below. If it is warmer than 80 degrees, let the mixture cool for 15 minutes, and check the temperature again.\u003c/li>\n\u003cli> Once mixture is cooled, pour through a fine mesh strainer into a large bowl, preferably with a spout. Use a spoon to agitate and stir the ginger bug and pour it through the strainer into the ginger beer mixture. Make sure that all of the white residue in the bottom of the jar makes its way into the bowl. Stir to combine.\u003c/li>\n\u003cli>Carefully transfer the ginger beer mixture to clean bottles using the small funnel. Leave at least 1 inch of headspace in each bottle. Place bottles in a cardboard box, cover, and place in an out-of-the way room temperature area. Let the ginger beer ferment for 5 to 10 days. Keep an eye on the plastic bottle. Once the plastic is completely taut, open the bottle and taste it to test the fermentation. When the soda is ready, it will be lightly carbonated and will have a balanced sweetness. If you’re not happy with the test bottle, close it and return it to the box. Let the ginger beer continue to ferment until you’re happy with the flavor.\u003c/li>\n\u003cli>Transfer fully fermented ginger beer to the fridge to chill completely before opening.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88274/feed-your-ginger-bug-and-brew-some-diy-ginger-beer","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_987","bayareabites_11449","bayareabites_2253","bayareabites_14781"],"featImg":"bayareabites_88281","label":"bayareabites"},"bayareabites_82811":{"type":"posts","id":"bayareabites_82811","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82811","score":null,"sort":[1401845555000]},"guestAuthors":[],"slug":"could-a-6-cent-tax-sour-us-on-soda-and-sugary-drinks","title":"Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ","publishDate":1401845555,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new study argues that taxing sodas and sugary drinks by the calorie would spur consumers to cut back. A 6-cent tax per 12-ounce can would lead to 5,800 fewer calories consumed per year, it found.","status":"publish","parent":0,"modified":1401845555,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":695},"headData":{"title":"Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? | KQED","description":"A new study argues that taxing sodas and sugary drinks by the calorie would spur consumers to cut back. A 6-cent tax per 12-ounce can would lead to 5,800 fewer calories consumed per year, it found.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ","datePublished":"2014-06-04T01:32:35.000Z","dateModified":"2014-06-04T01:32:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82811 http://blogs.kqed.org/bayareabites/?p=82811","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/03/could-a-6-cent-tax-sour-us-on-soda-and-sugary-drinks/","disqusTitle":"Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ","nprByline":"Allison Aubrey","nprStoryId":"318223640","nprApiLink":"http://api.npr.org/query?id=318223640&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks?ft=3&f=318223640","nprRetrievedStory":"1","nprPubDate":"Tue, 03 Jun 2014 13:55:00 -0400","nprStoryDate":"Tue, 03 Jun 2014 13:23:00 -0400","nprLastModifiedDate":"Tue, 03 Jun 2014 13:55:08 -0400","path":"/bayareabites/82811/could-a-6-cent-tax-sour-us-on-soda-and-sugary-drinks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\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 seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82811/could-a-6-cent-tax-sour-us-on-soda-and-sugary-drinks","authors":["byline_bayareabites_82811"],"categories":["bayareabites_13306","bayareabites_1962","bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_14781","bayareabites_10800","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_82812","label":"bayareabites"},"bayareabites_82286":{"type":"posts","id":"bayareabites_82286","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82286","score":null,"sort":[1400515471000]},"guestAuthors":[],"slug":"will-soda-lovers-drink-to-less-sugar","title":"Will Soda Lovers Drink to Less Sugar?","publishDate":1400515471,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82287\" class=\"wp-caption aligncenter\" style=\"max-width: 2624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\" alt=\"Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\" width=\"2624\" height=\"1966\" class=\"size-full wp-image-82287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/health/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/16/2014)\u003c/p>\n\u003cp>\u003cstrong>Correction\u003c/strong>\u003cbr>\n(5/19/2014)\u003cbr>\nAn earlier version of this story suggested that John Sicher thinks people's fears of studies that have linked some artificial sweeteners to cancer have led to the drop in diet soda sales. In fact, Sicher says the drop may be tied to concerns about artificial ingredients.\u003c/p>\n\u003chr>\n\u003cp>Who's a member of the Pepsi Generation? Anyone?\u003c/p>\n\u003cp>Would anyone still \"like to buy the world a Coke\"?\u003c/p>\n\u003cp>Yes, it's tough times for Big Soda in the U.S. The numbers alone make it clear. \"The entire [U.S.] carbonated soft drink category has been down for nine years,\" says John Sicher, editor of \u003ca href=\"http://www.beverage-digest.com/about.html\">Beverage Digest\u003c/a>\u003cem>. \u003c/em>\"Diet [soft drinks] are declining at a steeper pace than sugared [soft drinks],\" likely because people are concerned about artificial ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But soda-makers aren't giving up. They think midcalorie soft drinks are a trend waiting to happen — that's the classification for soft drinks with roughly 60 to 100 calories in a 12-ounce serving, and 4 to 6 teaspoons of sugar. The same serving of a regular soda has 140 to 150 calories and 11 or so teaspoons of sugar or high fructose corn syrup.\u003c/p>\n\u003cp>At Coke, hopes are high for Coca-Cola Life, sweetened with half the sugar of a regular Coke along with the no-calorie sweetener stevia. It's been launched in Argentina and Chile so far. A spokeswoman calls it \"a unique, great-tasting option for those looking for beverages with fewer calories.\"\u003c/p>\n\u003cp>Pepsi and Dr Pepper are also testing new formulas for midcalorie sodas. Like Coke, they're cutting sugar and adding stevia, perhaps because, unlike some of the artificial sweeteners, it's not linked to health concerns. Health advocates agree: \"We wanted more testing but it's probably safe,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>Stevia does have a distinct aftertaste — some would call it bitter or metallic. The soda-makers all claim to have figured out ways to fight that.\u003c/p>\n\u003cp>But there's more than one way to make a midcal soda. Small artisan soda-makers believe you can cut the sugar and still create a taste sensation. They're betting that some Americans will prefer a subtler soft drink — and unconventional favors. Cucumber or juniper berry soda, anyone?\u003c/p>\n\u003cp>\u003ca href=\"http://drysoda.com/\">Dry Soda\u003c/a> owes its birth to Sharelle Klaus' pregnancies. She gave up wine but still wanted a \"unique flavor\" beverage to pair with food. She experimented in her kitchen at first. It took more than 1,000 tests to perfect lavender, rhubarb and other offbeat sodas.\u003c/p>\n\u003cp>Top Chef winner Richard Blais helped develop the four newest flavors: apple, cherry, ginger and pear.\u003c/p>\n\u003cp>Don't add ice, Klaus advises. \"They were developed to drink out of a champagne flute.\" In fact, the name Dry Soda is a homage to dry wines.\u003c/p>\n\u003cp>Jordan Silbert of \u003ca href=\"http://qdrinks.com/\">Q Drinks\u003c/a> is another kitchen experimenter who launched a small soda company. Q stands for quinine, an ingredient in the tonic water that marked his entry into the beverage biz in 2007.\u003c/p>\n\u003cp>His 8-ounce bottles are sometimes sweetened with cane sugar (it goes well with flavors like lemon orange and grapefruit, he says) but earthy agave seemed the best choice for ginger ale.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spindriftfresh.com/\">Spindrift\u003c/a> spent three years perfecting its sodas, which typically have fruit flavors like blackberry and mango orange. The goal is \"to be as true to the actual fruit as possible,\" says a spokeswoman. There's even pulp in some. Spindrift also has a line of seltzers, with calories that run from 10 to zero: It's just carbonated water with fruit juice.\u003c/p>\n\u003cp>And there's also a startup company, \u003ca href=\"http://www.verisoda.com/#/\">Veri Soda\u003c/a>, that's trying the sugar-stevia blend.\u003c/p>\n\u003cp>Market share is so small that no one is tracking these small fry, but they all report that sales are increasing. And that's something considering the price: around $1.50 a bottle.\u003c/p>\n\u003cp>\"They're pretty small, but more power to 'em,\" says Jacobson of CSPI. If you want a soda, he figures, fewer teaspoons of sugar are a good thing.\u003c/p>\n\u003cp>But what do these new breed sodas taste like?\u003c/p>\n\u003cp>We arranged a taste test. Coke, Pepsi and Dr Pepper could not provide samples of their new midcalorie lines, so Veri Soda represented the sugar-plus-stevia category.\u003c/p>\n\u003cp>There were lots of snarky comments, as you might expect from a crowd of thirsty journalists.\u003c/p>\n\u003cfigure id=\"attachment_82288\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\" alt=\"Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-82288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cucumber tastes like body wash.\"\u003c/p>\n\u003cp>\"Juniper berry is like a weak version of Scope.\"\u003c/p>\n\u003cp>\"Veri Cola is like weak beer with sugar.\"\u003c/p>\n\u003cp>Then there were the backhanded compliments: \"Pear soda is nice enough. I don't regret drinking it.\"\u003c/p>\n\u003cp>But basically, every soda found its fans, even Dry Soda's cucumber: \"Refreshing and not too sweet. It'd be nice with gin.\"\u003c/p>\n\u003cp>One taster is eager to enhance Dark 'n' Stormys with the \"good kick\" of Q ginger ale.\u003c/p>\n\u003cp>Spindrift's fruit flavors impressed, especially orange-mango, and so did its carbonated half-and-half (that's tea and lemonade): \"Very good.\"\u003c/p>\n\u003cp>Veri Soda's sugar-stevia blend also won over taste buds. One person is ready to switch from mainstream cola to the Veri Soda version. Sure, there's an aftertaste, she said, but she didn't mind that much. Another said Veri Soda's orange had \"that orange creamsicle taste,\" giving it a slight edge over the also tasty orange from Q.\u003c/p>\n\u003cp>To sum it all up: \"Soda is so much better,\" one taster said, \"with half the sugar.\"\u003c/p>\n\u003cp>Will the public buy it? Sicher of \u003cem>Beverage Digest\u003c/em> isn't sure: \"Midcals in the U.S. historically have not worked well.\" RIP, \u003ca href=\"http://hbr.org/2011/04/why-most-product-launches-fail/ar/2\">Coke C2\u003c/a> and \u003ca href=\"http://money.cnn.com/2005/05/20/news/fortune500/pepsi_edge/\">Pepsi Edge\u003c/a>. He adds: \"It's too early to tell whether [midcalorie] products will be successful.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"U.S. sales of sugared and diet sodas have slumped. So soda-makers are trying to win back consumers with new flavors and less sugar. But historically, midcalorie sodas haven't sold very well.","status":"publish","parent":0,"modified":1400517172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1024},"headData":{"title":"Will Soda Lovers Drink to Less Sugar? | KQED","description":"U.S. sales of sugared and diet sodas have slumped. So soda-makers are trying to win back consumers with new flavors and less sugar. But historically, midcalorie sodas haven't sold very well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Will Soda Lovers Drink to Less Sugar?","datePublished":"2014-05-19T16:04:31.000Z","dateModified":"2014-05-19T16:32:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82286 http://blogs.kqed.org/bayareabites/?p=82286","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/19/will-soda-lovers-drink-to-less-sugar/","disqusTitle":"Will Soda Lovers Drink to Less Sugar?","nprByline":"Marc Silver","nprStoryId":"312823157","nprApiLink":"http://api.npr.org/query?id=312823157&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/health/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can?ft=3&f=312823157","nprRetrievedStory":"1","nprPubDate":"Mon, 19 May 2014 10:26:00 -0400","nprStoryDate":"Fri, 16 May 2014 16:39:00 -0400","nprLastModifiedDate":"Mon, 19 May 2014 10:26:54 -0400","path":"/bayareabites/82286/will-soda-lovers-drink-to-less-sugar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82287\" class=\"wp-caption aligncenter\" style=\"max-width: 2624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\" alt=\"Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\" width=\"2624\" height=\"1966\" class=\"size-full wp-image-82287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/health/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/16/2014)\u003c/p>\n\u003cp>\u003cstrong>Correction\u003c/strong>\u003cbr>\n(5/19/2014)\u003cbr>\nAn earlier version of this story suggested that John Sicher thinks people's fears of studies that have linked some artificial sweeteners to cancer have led to the drop in diet soda sales. In fact, Sicher says the drop may be tied to concerns about artificial ingredients.\u003c/p>\n\u003chr>\n\u003cp>Who's a member of the Pepsi Generation? Anyone?\u003c/p>\n\u003cp>Would anyone still \"like to buy the world a Coke\"?\u003c/p>\n\u003cp>Yes, it's tough times for Big Soda in the U.S. The numbers alone make it clear. \"The entire [U.S.] carbonated soft drink category has been down for nine years,\" says John Sicher, editor of \u003ca href=\"http://www.beverage-digest.com/about.html\">Beverage Digest\u003c/a>\u003cem>. \u003c/em>\"Diet [soft drinks] are declining at a steeper pace than sugared [soft drinks],\" likely because people are concerned about artificial ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But soda-makers aren't giving up. They think midcalorie soft drinks are a trend waiting to happen — that's the classification for soft drinks with roughly 60 to 100 calories in a 12-ounce serving, and 4 to 6 teaspoons of sugar. The same serving of a regular soda has 140 to 150 calories and 11 or so teaspoons of sugar or high fructose corn syrup.\u003c/p>\n\u003cp>At Coke, hopes are high for Coca-Cola Life, sweetened with half the sugar of a regular Coke along with the no-calorie sweetener stevia. It's been launched in Argentina and Chile so far. A spokeswoman calls it \"a unique, great-tasting option for those looking for beverages with fewer calories.\"\u003c/p>\n\u003cp>Pepsi and Dr Pepper are also testing new formulas for midcalorie sodas. Like Coke, they're cutting sugar and adding stevia, perhaps because, unlike some of the artificial sweeteners, it's not linked to health concerns. Health advocates agree: \"We wanted more testing but it's probably safe,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>Stevia does have a distinct aftertaste — some would call it bitter or metallic. The soda-makers all claim to have figured out ways to fight that.\u003c/p>\n\u003cp>But there's more than one way to make a midcal soda. Small artisan soda-makers believe you can cut the sugar and still create a taste sensation. They're betting that some Americans will prefer a subtler soft drink — and unconventional favors. Cucumber or juniper berry soda, anyone?\u003c/p>\n\u003cp>\u003ca href=\"http://drysoda.com/\">Dry Soda\u003c/a> owes its birth to Sharelle Klaus' pregnancies. She gave up wine but still wanted a \"unique flavor\" beverage to pair with food. She experimented in her kitchen at first. It took more than 1,000 tests to perfect lavender, rhubarb and other offbeat sodas.\u003c/p>\n\u003cp>Top Chef winner Richard Blais helped develop the four newest flavors: apple, cherry, ginger and pear.\u003c/p>\n\u003cp>Don't add ice, Klaus advises. \"They were developed to drink out of a champagne flute.\" In fact, the name Dry Soda is a homage to dry wines.\u003c/p>\n\u003cp>Jordan Silbert of \u003ca href=\"http://qdrinks.com/\">Q Drinks\u003c/a> is another kitchen experimenter who launched a small soda company. Q stands for quinine, an ingredient in the tonic water that marked his entry into the beverage biz in 2007.\u003c/p>\n\u003cp>His 8-ounce bottles are sometimes sweetened with cane sugar (it goes well with flavors like lemon orange and grapefruit, he says) but earthy agave seemed the best choice for ginger ale.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spindriftfresh.com/\">Spindrift\u003c/a> spent three years perfecting its sodas, which typically have fruit flavors like blackberry and mango orange. The goal is \"to be as true to the actual fruit as possible,\" says a spokeswoman. There's even pulp in some. Spindrift also has a line of seltzers, with calories that run from 10 to zero: It's just carbonated water with fruit juice.\u003c/p>\n\u003cp>And there's also a startup company, \u003ca href=\"http://www.verisoda.com/#/\">Veri Soda\u003c/a>, that's trying the sugar-stevia blend.\u003c/p>\n\u003cp>Market share is so small that no one is tracking these small fry, but they all report that sales are increasing. And that's something considering the price: around $1.50 a bottle.\u003c/p>\n\u003cp>\"They're pretty small, but more power to 'em,\" says Jacobson of CSPI. If you want a soda, he figures, fewer teaspoons of sugar are a good thing.\u003c/p>\n\u003cp>But what do these new breed sodas taste like?\u003c/p>\n\u003cp>We arranged a taste test. Coke, Pepsi and Dr Pepper could not provide samples of their new midcalorie lines, so Veri Soda represented the sugar-plus-stevia category.\u003c/p>\n\u003cp>There were lots of snarky comments, as you might expect from a crowd of thirsty journalists.\u003c/p>\n\u003cfigure id=\"attachment_82288\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\" alt=\"Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-82288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cucumber tastes like body wash.\"\u003c/p>\n\u003cp>\"Juniper berry is like a weak version of Scope.\"\u003c/p>\n\u003cp>\"Veri Cola is like weak beer with sugar.\"\u003c/p>\n\u003cp>Then there were the backhanded compliments: \"Pear soda is nice enough. I don't regret drinking it.\"\u003c/p>\n\u003cp>But basically, every soda found its fans, even Dry Soda's cucumber: \"Refreshing and not too sweet. It'd be nice with gin.\"\u003c/p>\n\u003cp>One taster is eager to enhance Dark 'n' Stormys with the \"good kick\" of Q ginger ale.\u003c/p>\n\u003cp>Spindrift's fruit flavors impressed, especially orange-mango, and so did its carbonated half-and-half (that's tea and lemonade): \"Very good.\"\u003c/p>\n\u003cp>Veri Soda's sugar-stevia blend also won over taste buds. One person is ready to switch from mainstream cola to the Veri Soda version. Sure, there's an aftertaste, she said, but she didn't mind that much. Another said Veri Soda's orange had \"that orange creamsicle taste,\" giving it a slight edge over the also tasty orange from Q.\u003c/p>\n\u003cp>To sum it all up: \"Soda is so much better,\" one taster said, \"with half the sugar.\"\u003c/p>\n\u003cp>Will the public buy it? Sicher of \u003cem>Beverage Digest\u003c/em> isn't sure: \"Midcals in the U.S. historically have not worked well.\" RIP, \u003ca href=\"http://hbr.org/2011/04/why-most-product-launches-fail/ar/2\">Coke C2\u003c/a> and \u003ca href=\"http://money.cnn.com/2005/05/20/news/fortune500/pepsi_edge/\">Pepsi Edge\u003c/a>. He adds: \"It's too early to tell whether [midcalorie] products will be successful.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82286/will-soda-lovers-drink-to-less-sugar","authors":["byline_bayareabites_82286"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_12555","bayareabites_10916","bayareabites_11070"],"tags":["bayareabites_11107","bayareabites_11149","bayareabites_11931","bayareabites_13388","bayareabites_14781","bayareabites_13389","bayareabites_12018","bayareabites_511"],"featImg":"bayareabites_82287","label":"bayareabites"},"bayareabites_81410":{"type":"posts","id":"bayareabites_81410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81410","score":null,"sort":[1399405675000]},"guestAuthors":[],"slug":"no-more-bromine-coke-pepsi-drop-controversial-ingredient","title":"No More Bromine: Coke, Pepsi Drop Controversial Ingredient ","publishDate":1399405675,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chemistry is complicated; that includes ingredients in artificially flavored fizzy drinks. Soda makers bowed to pressure to drop brominated vegetable oil, but its safety hasn't been very well studied.","status":"publish","parent":0,"modified":1399405760,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":499},"headData":{"title":"No More Bromine: Coke, Pepsi Drop Controversial Ingredient | KQED","description":"Chemistry is complicated; that includes ingredients in artificially flavored fizzy drinks. Soda makers bowed to pressure to drop brominated vegetable oil, but its safety hasn't been very well studied.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"No More Bromine: Coke, Pepsi Drop Controversial Ingredient ","datePublished":"2014-05-06T19:47:55.000Z","dateModified":"2014-05-06T19:49:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81410 http://blogs.kqed.org/bayareabites/?p=81410","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/06/no-more-bromine-coke-pepsi-drop-controversial-ingredient/","disqusTitle":"No More Bromine: Coke, Pepsi Drop Controversial Ingredient ","nprByline":"Dan Charles","nprStoryId":"310096596","nprApiLink":"http://api.npr.org/query?id=310096596&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient?ft=3&f=310096596","nprRetrievedStory":"1","nprPubDate":"Tue, 06 May 2014 14:54:00 -0400","nprStoryDate":"Tue, 06 May 2014 14:43:00 -0400","nprLastModifiedDate":"Tue, 06 May 2014 14:54:55 -0400","path":"/bayareabites/81410/no-more-bromine-coke-pepsi-drop-controversial-ingredient","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81410/no-more-bromine-coke-pepsi-drop-controversial-ingredient","authors":["byline_bayareabites_81410"],"categories":["bayareabites_13306","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_13340","bayareabites_13341","bayareabites_11284","bayareabites_11270","bayareabites_11931","bayareabites_14781","bayareabites_10921"],"featImg":"bayareabites_81412","label":"bayareabites"},"bayareabites_76973":{"type":"posts","id":"bayareabites_76973","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76973","score":null,"sort":[1390518843000]},"guestAuthors":[],"slug":"potential-carcinogen-in-colas-has-fda-reviewing-data","title":"Potential Carcinogen In Colas Has FDA Reviewing Data","publishDate":1390518843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76974\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-e1390518555758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-1024x768.jpg\" alt=\"4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.consumerreports.org/cro/caramelcolor0114.htm\">study\u003c/a> from Consumer Reports finds varying levels of a chemical compound classified as a possible human carcinogen in many popular brands of soda.\u003c/p>\n\u003cp>The findings have prompted the Food and Drug Administration to take a new look at the compound, 4-methylimidazole — or 4-MEI for short. It is found in the caramel color that soda makers use to dye the drinks brown.\u003c/p>\n\u003cp>Under \u003ca href=\"http://oehha.ca.gov/public_info/facts/4MEIfacts_021012.html\">California's Prop 65\u003c/a>, the chemical is included on a state list of substances that can cause cancer. An arm of the World Health Organization has \u003ca href=\"http://monographs.iarc.fr/ENG/Monographs/vol101/mono101-015.pdf\">classified\u003c/a> 4-MEI as a possible carcinogen.\u003c/p>\n\u003cp>Testing by Consumer Reports found very low levels of 4-MEI in Coca-Cola, Coke Zero and Diet Coke. A\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">s we've reported\u003c/a>, 4-MEI was greatly reduced in Coke products after Coke worked with its supplier to reformulate the caramel manufacturing process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the study did find higher levels of the compound in some Pepsi products, particularly in Pepsi One. During an eight-month period, the researchers purchased a dozen 12-ounce servings of Pepsi One from different batches at stores in California.\u003c/p>\n\u003cp>While the federal government has no limits on 4-MEI, California law says that people should not consume more than 29 mg of the compound per day.\u003c/p>\n\u003cp>But the Pepsi One bottles the researchers examined exceeded California's threshold, containing an average level 43 mg of 4-MEI per 12-ounce serving. Samples of another beverage, Malta Goya, also exceeded the limit.\u003c/p>\n\u003cp>In some samples of Pepsi One purchased in New York, levels of 4-MEI were even higher. They averaged 195 mg per 12-ounce serving among samples purchased early last year. Newer samples, bought in December, contained lower amounts, averaging 161 mg per 12-ounce serving.\u003c/p>\n\u003cp>\"There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown,\" \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, a toxicologist with Consumer Reports, said in a statement. The group has asked the California attorney general's office to investigate.\u003c/p>\n\u003cp>The concern over 4-MEI in sodas came to the fore a few years back, when California added the compound to a list of possible carcinogens.\u003c/p>\n\u003cp>The soda industry knew it needed to make changes to reduce 4-MEI in order to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">cancer warning labels\u003c/a> on their products sold in the state.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm\">says\u003c/a> it's currently testing a variety of foods, including sodas, for levels of 4-MEI.\u003c/p>\n\u003cp>In an email to The Salt, FDA spokeswoman Juli Putnam said the \"agency is also reviewing new data on the safety of 4-MEI\" to determine if any regulatory action needs to be taken.\u003c/p>\n\u003cp>\"Currently, the FDA has no reason to believe that 4-MEI, at the levels expected in food from the use of caramel colors, poses a health risk to consumers,\" Putnam said.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">reported\u003c/a> last July, Pepsi says it has been making changes to meet California's 4-MEI requirements. And in an email Thursday, company spokeswoman Aurora Gonzalez wrote that the \"conversion will be complete by February 2014.\"\u003c/p>\n\u003cp>\"There's progress,\" says Michael Jacobson of the Center for Science in the Public Interest, a nutrition watchdog group that has been asking for federal action on 4-MEI for several years.\u003c/p>\n\u003cp>Jacobson says the FDA should step up to create federal limits for the amount of 4-MEI allowed in food and drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new study from Consumer Reports finds varying levels of 4-MEI –listed as a carcinogen in California — in popular sodas. The chemical is created during the manufacturing of caramel color used to dye sodas brown. Coke has reformulated its sodas to bring down levels, but Pepsi is still transitioning.","status":"publish","parent":0,"modified":1550599599,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":610},"headData":{"title":"Potential Carcinogen In Colas Has FDA Reviewing Data | KQED","description":"A new study from Consumer Reports finds varying levels of 4-MEI –listed as a carcinogen in California — in popular sodas. The chemical is created during the manufacturing of caramel color used to dye sodas brown. Coke has reformulated its sodas to bring down levels, but Pepsi is still transitioning.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Potential Carcinogen In Colas Has FDA Reviewing Data","datePublished":"2014-01-23T23:14:03.000Z","dateModified":"2019-02-19T18:06:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76973 http://blogs.kqed.org/bayareabites/?p=76973","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/23/potential-carcinogen-in-colas-has-fda-reviewing-data/","disqusTitle":"Potential Carcinogen In Colas Has FDA Reviewing Data","nprByline":"Allison Aubrey","nprStoryId":"265245172","nprApiLink":"http://api.npr.org/query?id=265245172&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data?ft=3&f=265245172","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Jan 2014 16:45:00 -0500","nprStoryDate":"Thu, 23 Jan 2014 16:46:00 -0500","nprLastModifiedDate":"Thu, 23 Jan 2014 16:45:51 -0500","path":"/bayareabites/76973/potential-carcinogen-in-colas-has-fda-reviewing-data","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76974\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-e1390518555758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-1024x768.jpg\" alt=\"4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.consumerreports.org/cro/caramelcolor0114.htm\">study\u003c/a> from Consumer Reports finds varying levels of a chemical compound classified as a possible human carcinogen in many popular brands of soda.\u003c/p>\n\u003cp>The findings have prompted the Food and Drug Administration to take a new look at the compound, 4-methylimidazole — or 4-MEI for short. It is found in the caramel color that soda makers use to dye the drinks brown.\u003c/p>\n\u003cp>Under \u003ca href=\"http://oehha.ca.gov/public_info/facts/4MEIfacts_021012.html\">California's Prop 65\u003c/a>, the chemical is included on a state list of substances that can cause cancer. An arm of the World Health Organization has \u003ca href=\"http://monographs.iarc.fr/ENG/Monographs/vol101/mono101-015.pdf\">classified\u003c/a> 4-MEI as a possible carcinogen.\u003c/p>\n\u003cp>Testing by Consumer Reports found very low levels of 4-MEI in Coca-Cola, Coke Zero and Diet Coke. A\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">s we've reported\u003c/a>, 4-MEI was greatly reduced in Coke products after Coke worked with its supplier to reformulate the caramel manufacturing process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the study did find higher levels of the compound in some Pepsi products, particularly in Pepsi One. During an eight-month period, the researchers purchased a dozen 12-ounce servings of Pepsi One from different batches at stores in California.\u003c/p>\n\u003cp>While the federal government has no limits on 4-MEI, California law says that people should not consume more than 29 mg of the compound per day.\u003c/p>\n\u003cp>But the Pepsi One bottles the researchers examined exceeded California's threshold, containing an average level 43 mg of 4-MEI per 12-ounce serving. Samples of another beverage, Malta Goya, also exceeded the limit.\u003c/p>\n\u003cp>In some samples of Pepsi One purchased in New York, levels of 4-MEI were even higher. They averaged 195 mg per 12-ounce serving among samples purchased early last year. Newer samples, bought in December, contained lower amounts, averaging 161 mg per 12-ounce serving.\u003c/p>\n\u003cp>\"There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown,\" \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, a toxicologist with Consumer Reports, said in a statement. The group has asked the California attorney general's office to investigate.\u003c/p>\n\u003cp>The concern over 4-MEI in sodas came to the fore a few years back, when California added the compound to a list of possible carcinogens.\u003c/p>\n\u003cp>The soda industry knew it needed to make changes to reduce 4-MEI in order to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">cancer warning labels\u003c/a> on their products sold in the state.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm\">says\u003c/a> it's currently testing a variety of foods, including sodas, for levels of 4-MEI.\u003c/p>\n\u003cp>In an email to The Salt, FDA spokeswoman Juli Putnam said the \"agency is also reviewing new data on the safety of 4-MEI\" to determine if any regulatory action needs to be taken.\u003c/p>\n\u003cp>\"Currently, the FDA has no reason to believe that 4-MEI, at the levels expected in food from the use of caramel colors, poses a health risk to consumers,\" Putnam said.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">reported\u003c/a> last July, Pepsi says it has been making changes to meet California's 4-MEI requirements. And in an email Thursday, company spokeswoman Aurora Gonzalez wrote that the \"conversion will be complete by February 2014.\"\u003c/p>\n\u003cp>\"There's progress,\" says Michael Jacobson of the Center for Science in the Public Interest, a nutrition watchdog group that has been asking for federal action on 4-MEI for several years.\u003c/p>\n\u003cp>Jacobson says the FDA should step up to create federal limits for the amount of 4-MEI allowed in food and drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76973/potential-carcinogen-in-colas-has-fda-reviewing-data","authors":["byline_bayareabites_76973"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14775","bayareabites_16272","bayareabites_449","bayareabites_14756","bayareabites_14781"],"featImg":"bayareabites_76974","label":"bayareabites"},"bayareabites_66884":{"type":"posts","id":"bayareabites_66884","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66884","score":null,"sort":[1375228802000]},"guestAuthors":[],"slug":"despite-legal-blow-new-york-to-keep-up-sugary-drink-fight","title":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight","publishDate":1375228802,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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":"An appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.","status":"publish","parent":0,"modified":1375228802,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":378},"headData":{"title":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight | KQED","description":"An appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight","datePublished":"2013-07-31T00:00:02.000Z","dateModified":"2013-07-31T00:00:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66884 http://blogs.kqed.org/bayareabites/?p=66884","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/30/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight/","disqusTitle":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight","nprByline":"Eliza Barclay","nprStoryId":"207026680","nprApiLink":"http://api.npr.org/query?id=207026680&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight?ft=3&f=207026680","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Jul 2013 18:01:00 -0400","nprStoryDate":"Tue, 30 Jul 2013 17:41:00 -0400","nprLastModifiedDate":"Tue, 30 Jul 2013 18:01:04 -0400","path":"/bayareabites/66884/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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/66884/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight","authors":["byline_bayareabites_66884"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11375","bayareabites_12116","bayareabites_2569","bayareabites_14781","bayareabites_10800","bayareabites_10921"],"featImg":"bayareabites_66893","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. 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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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