Headlines 04.20.2012
Animal Antibiotics: FDA Asks Drug Companies to Limit Overuse Amid Health Concerns
http://www.huffingtonpost.com/2012/04/11/animal-antibiotics-fda-livestock_n_1417655.html?ref=food&ir=Food
April 11, 2012
WASHINGTON (AP)—The FDA called on drug companies Wednesday to help limit the use of antibiotics in farm animals, a decades-old practice that scientists say has contributed to a surge in dangerous, drug-resistant bacteria. The FDA has struggled for decades with how to tackle the problem because the powerful agriculture industry argues the drugs are a key part of modern meat production. Under the new FDA guidelines, the agency recommends antibiotics be used “judiciously,” or only when necessary to keep animals healthy. The agency also wants to require a veterinarian to prescribe the drugs. They can currently be purchased by farmers over-the-counter. The draft recommendations by the FDA are not binding, and the agency is asking drug manufacturers to voluntarily put the proposed limits in place. Drug companies would need to adjust the labeling of their antibiotics to remove so-called production uses of the drugs. Production uses include increased weight gain and accelerated growth, which helps farmers save money by reducing feed costs. The FDA hopes drug makers will phase out language promoting non-medical uses within three years. But some health advocates said they do not trust the drug industry to voluntarily restrict its own products. FDA officials said that a formal ban would have required individual hearings for each drug, which could take decades. The rollout from FDA comes at an unusual time in the agency’s attempts to curb antibiotic use in animals. Last month a federal court judge ordered the agency to take action on its own 35-year-old rule that would have banned non-medical use of two popular antibiotics, penicillin and tetracycline, in farm animals. The FDA issued the rule in 1977 but never enforced it, following vigorous pushback from members of Congress and lobbyists for farmers and drug makers. The agency was given 60 days to appeal.
Total’s Elgin Platform Gas Leak: North Sea Fish Tasted by Scottish ‘Sensory Testers’
Raphael Satter
http://www.huffingtonpost.com/2012/04/11/totals-elgin-platform-gas-leak_n_1417370.html?ref=food&ir=Food
April 11, 2012
LONDON—Scotland has called in taste testers to sample the fish found near the site of Total’s North Sea gas leak, an unusual gastronomic exercise intended to provide reassurance to Scottish seafood lovers. The government says specially trained “sensory testers” at the Aberdeen, Scotland-based Marine Scotland Science organization sniffed and tasted seven different species of fish collected near Total’s leak-stricken Elgin platform earlier this week. Scottish Environment Secretary Richard Lochhead announced their verdict Wednesday in a statement on the government’s website. “They are untainted by hydrocarbons,” he said. Full chemical testing of fish collected from around the platform is still being carried out. Seawater and sediment samples are also being examined.
“I Am a Dumpster Diver, and I Eat Trash”
Nathan Pipenberg
http://www.huffingtonpost.com/the-daily-collegian/dumpster-diving-trend_b_1417514.html?ref=food&ir=Food
April 11, 2012
If you really check out a dumpster, there’s one discovery that will stick with you after the smell washes away and you accept your questionable habits—there’s a lot of food in those things. Good, clean, healthy food that we can eat. And it ends up in the trash every day. Dumpster diving, also known as urban foraging, is the process of sifting through trash, usually behind restaurants and supermarkets, in search of food. It’s gaining traction in the US as more people realize just how wasteful we can be. I decided to give it a shot. At the end of the night, I was the proud possessor of a bag full of smoked cheeses, fresh bread, cookies and pastries. I didn’t take anything that wasn’t still in its packaging or double-bagged, separated from the rest of the dumpster’s contents. It was inside clean packaging, safe enough that I could even persuade my mom to eat one of the bagels I found. It is really eye-opening to see just how much food is wasted. In one dumpster alone, there were at least five trash bags brimming with baked goods. In another, I found bags stuffed with meatballs, lunch meats and veggies that never made it onto a sub. According to the EPA, Americans throw away 33 million tons of food each year. To break it down, that averages out to every person in the country taking one pound of food and tossing it in the trash every day. (Nathan Pipenberg is a junior majoring in journalism and international politics who is Wednesday contributor for The Collegiate)
Eat Less Meat to Halt Climate Change
http://www.foodproductdesign.com/news/2012/04/eat-less-meat-to-halt-climate-change.aspx
April 13, 2012
Meat Consumption Needs 50% Reduction to Meet Climate Change Target
Caroline Scott-Thomas
http://www.foodnavigator-usa.com/Science/Meat-consumption-needs-50-reduction-to-meet-climate-change-target-says-researcher/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK92WMLo94DB1cjh9PAme65t4
April 16, 2012
Meat consumption would need to be reduced by 50% per person in order to meet nitrous oxide reduction targets set out in an Intergovernmental Panel on Climate Change (IPCC) draft report, according to a new study led by Dr. Eric Davidson, president and a senior scientist Woods Hold Research Center. Nitrous oxide is the third highest contributor to climate change behind carbon dioxide and methane. The main sources of nitrous oxide in the atmosphere are the spreading of synthetic nitrogen fertilizers onto agricultural soils and the use and storage of livestock manure. The nitrogen contained in fertilizers and manure is broken down by microbes that live in the soil, and is released into the atmosphere as nitrous oxide. In order to reduce emissions, it will be necessary to apply certain changes to the food production process. Dr. Davidson believes that this can be achieved through improved management of fertilizer and manure sources, as well as through reduction of the developed world’s per capita meat consumption that will relieve pressure on fertilizer demand and reduce growth in the amount of manure produced.
Gluten Free ‘Does Not Have Long Term Legs’, Says Trend Expert
Caroline Scott-Thomas
http://www.foodnavigator-usa.com/Market/Gluten-free-does-not-have-long-term-legs-says-trend-expert/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK93%2FGBxdrocQ0qGx9GTVEKmj
April 13, 2012
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas. Celiac disease, an autoimmune disorder triggered by gluten, is estimated to affect about one in every 133 Americans, and the only treatment currently available is complete gluten avoidance. But a market boom in recent years for gluten free foods is thought to have been driven by a number of other factors, including the families of those with celiac disease also eating gluten free foods as they have become more palatable, non-celiac consumers finding abdominal symptoms are eased when they eliminate gluten from their diets and others who perceive gluten free foods to be generally healthier or less calorific (often erroneously). Despite this wide base of consumer interest, Sloan thinks the market is about to slow down. Citing Hartman Group research, Sloan said that only 22% of consumers buying gluten free products are buying them intentionally because they are gluten free. Secondly, she said that the gluten free market is far larger than warranted by the proportion of Americans who require gluten free foods. “It is a very good and very strong market, but right now it’s still out of proportion,” she said. Sloan is just the latest food industry trend-watcher to express doubt about the potential longevity of the gluten free market. For food manufacturers looking for the next big dietary trend to back, Sloan advises that the rise of plant-based diets may be a safer bet.
Yellowfin Tuna Sushi Salmonella: 20-State Outbreak Causes 116 Illnesses, 12 Hospitalizations
Will Lester
http://www.huffingtonpost.com/2012/04/16/yellowfin-spicy-tuna-sushi-salmonella_n_1428116.html?ref=food
April 14, 2012
Spicy ‘Tuna’ Rolls Linked to Huge Salmonella Outbreak
Paula Forbes
http://eater.com/archives/2012/04/16/spicy-tuna-rolls-linked-to-huge-salmonella-outbreak.php
April 16, 2012
Yellowfin Tuna Recalled Over Salmonella Bareilly Outbreak
http://www.foodproductdesign.com/news/2012/04/yellowfin-tuna-recalled-over-salmonella-bareilly.aspx
April 16, 2012
‘Tuna Scrape’ Recalled After Salmonella Bareilly Outbreak Sickens 116
Mark Astley
http://www.foodnavigator-usa.com/Regulation/Tuna-scrape-recalled-after-Salmonella-Bareilly-outbreak-sickens-116/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK91xbvSY3VxEL0urkQDCAIHp
April 17 2012
Call it the “pink slime” of the sea: Nakaochi Scrape AA or AAA, which is yellowfin tuna that “is scraped off the fish bones and looks like a ground product,” has been linked to a salmonella outbreak that has sickened over 100 people across 20 states. Reports of the foodborne illness caused by salmonella Bareilly have mainly come from the Eastern Seaboard and South, though cases have been reported as far west as Missouri and Texas. No deaths have been reported. The California company that makes the product has voluntarily recalled the fish, which was sold to restaurants and grocery stores for use in sushi, mostly spicy tuna rolls.
Microscopic Hollow Salty Balls Are Gaining Momentum in the US, Says Tate & Lyle
Elaine Watson
http://www.foodnavigator-usa.com/Market/Microscopic-hollow-salty-balls-are-gaining-momentum-in-the-US-says-Tate-Lyle/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK912Qwk%2BjXGoz3ZWkoZuyZCs
April 16, 2012
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside. It is well known that the smaller the crystals, the higher the salt perception. However, simply grinding salt to make the particles smaller does not deliver as the tiny particles quickly lose their free-flowing properties and stick together. Soda-Lo, which is engineered using a patented process that re-crystallizes salt to create free-flowing, microscopic hollow balls just 5-10 microns which are a fraction of the size of standard salt (c.200-500 microns), deliver an intense, salty hit on the taste buds, and can still be listed as ‘salt’ on labels. In the UK, where Soda-Lo was first launched, the biggest successes have been in the bread and bakery sector, but extensive trials have also been conducted with cheese, vegetarian sausages, crisps, sauces, soups, breakfast cereals, muffins, pizza bases, rice snacks and bakery pre-mixes. The results in bread have been particularly encouraging, enabling plant bakers to make significant sodium reductions without impacting volume, texture or weight.
Hot Sauce Production the 8th Fastest Growing Industry In the Country, Report Says
http://www.huffingtonpost.com/2012/04/17/hot-sauce-production_n_1431772.html?ref=food
April 17, 2012
What does hot sauce production have in common with self-tanning, pilates studios and online eyeglass sales? All of these are among the top 10 fastest-growing industries in America, according to a new report from IBIS World. Hot sauce comes in at number eight, right above green and sustainable building construction and right below social network game development. The explosion of hot sauce sales can be traced to demographic shifts, immigration and the growing popularity of spicier ethnic food in the US, Canada and Japan.
Chia Seeds Move Beyond Faddish Past in Bid for Mainstream Acceptance
Joe Satran
http://www.huffingtonpost.com/2012/04/16/chia-seeds_n_1419525.html?ref=food
April 16, 2012
Chia seeds are beginning to gain recognition as one of the world’s healthiest foods. The seeds, which are completely tasteless, are high in protein and fiber and contain incredibly high levels of Omega-3 fatty acids. The shelves of Whole Foods are brimming with chia-packed products, from juices to energy bars. What makes the transformation so remarkable is that for centuries, almost no one was even aware that chia seeds were edible. Chia had been the third-most important crop for the Aztec empire, after corn and beans. But because it was used in Aztec religious ceremonies, conquistadors suppressed its cultivation by all but a few remote tribes for 500 years. In the late 2000’s two high-profile supporters of Chia emerged. Dr. Mehmet Oz started promoting chia as a “superfood” on “Oprah.” The chia was featured in Christopher McDougall’s “Born to Run,” a best-selling inspirational tract for runners. Chia sales skyrocketed. As the chia market became more competitive, people began to make bold claims about the seeds’ benefits. Many started to say that chia seeds help people lose weight, increase energy and that they lower cholesterol. The problem was that controlled studies continually failed to bear those claims out. For that reason, those who market chia seeds have shifted their focus away from specific health claims and toward simple statements about the uncontroversial nutritiousness of the chia seed. In Australia, the seeds’ appeal stretches far beyond health food nuts and athletes. They’re included in foods as pedestrian as mass-market white bread. But before that can happen in the US, many argue that the supply of chia—currently dominated by The Chia Company and small farms in Latin America—needs to become more reliable. Enter Kentucky Chia, founded by a group of business students at the University of Louisville with the goal of making chia into a commodity crop. The company holds the patent for a new strain of chia that can be grown in the US, which was developed using a process that accelerates genetic mutation using gamma rays. (The technique does not technically qualify as genetic modification, but it’s close enough to unnerve traditional chia fans.) Kentucky Chia hopes to start selling its chia as horse feed in 2013. But CEO Zack Pennington says that’s only the beginning.
Chili Pepper Fences Keep Elephants at Bay
David Moye
http://www.huffingtonpost.com/2012/04/16/elephants-chili-pepper-fences_n_1428898.html?ref=food&ir=Food
April 16, 2012
Elephants never forget—especially about the burning intensity of chili peppers. And that fiery fact is helping farmers in Tanzania, who are being forced to deal with rebounding elephant populations coming onto their land and eating up their crop. Electric fences have been deemed too dangerous and expensive, but farmers have found good results from a lower-tech solution: chili peppers mixed with engine oil—a spicy concoction that sticks to fences, even in heavy rain. The spicy strategy is being rolled out across Tanzania and other parts of East Africa, but since it’s possible the elephants will adjust to the chili, experts are studying other methods to truncate the animals’ damage. One method is to set up lines of beehives spaced around fields. Elephant expert Lucas Malugu told the Wall Street Journal that pachyderms hate being stung by bees flying up their trunks. When an elephant goes where it shouldn’t, the villagers “shake the hive and release the bees, sending the elephants running.”
Dark Meat Getting a Leg Up on Boring Boneless Breasts
Marshall Eckblad
http://online.wsj.com/article/SB10001424052702304587704577333923937879132.html
April 15, 2012
Poultry companies that spent decades breeding top-heavy birds to satisfy America’s craving for chicken breasts are hunting for solutions as consumers cluck for more dark meat. Demand for legs and thigh cuts is climbing as diners tire of white meat and TV cooking shows tout dark meat’s richer flavor and softer texture. Sales also are benefiting from growing exports to foreign markets that favor chicken on the bone, and from rising immigrant populations in the US. Rising demand for dark meat is helping the poultry industry recover from a disastrous 2011, measured by losses at publicly traded suppliers, by countering weak prices for white meat. Tyson Foods Inc., the nation’s largest chicken producer by volume, is developing more products made from dark meat than ever before, including a new line of chicken sausages. Still chicken companies face limits to how much further the trend can go. After all, there hasn’t been any change in the number of thighs or legs on each bird.
‘Pink Slime’ Controversy Stokes Clash Over Agriculture
P.J. Huffstutter and Lisa Baertlein (Reuters)
http://www.huffingtonpost.com/2012/04/16/pink-slime-food-safety-farm-bill_n_1428245.html?ref=food&ir=Food
April 16, 2012
There is a fight under way in the American heartland that reaches into corporate boardrooms. Farmers and agribusiness are on one side and food safety groups and animal-rights organizations are on the other. The fight is fueled, in part, by politicians eager to court influential backers during an election year. Farm groups, too, want to be heard as Congress picks up its review of the federal farm bill. And although food-safety activists and animal-rights organizations have different agendas, they both agree on one thing: much of the public is unaware of what happens to their food before it arrives on their plate. The recent furor over so-called “pink slime” beef filler underscores how social media has given activists and consumers a powerful weapon to influence that process. Using tools such as Twitter and the threat of spending boycotts, consumers and activists pressured retailers to abandon Beef Products Inc.’s ammonia-treated lean, finely textured beef. The new battle cry for food activists is, “What do you have to hide?” Stung by the setbacks, farm groups and agribusiness heavyweights are spending hundreds of thousands of dollars on political campaigns to block critics from stepping inside barns. Tech-savvy farmers have launched social media campaigns about farm life and trained their peers on how to tweet critical food bloggers. Critics are equally determined. Activists are pushing for legislation that would bar farmers from housing pregnant sows in certain types of crates. A recent victory: the United Egg Producers (UMP) joined forces with the Humane Society. The longtime adversaries together petitioned Congress to amend existing egg inspection laws to require all farmers to adopt larger standards on cage sizes for egg-laying hens. Fast-food giant McDonald’s has started using cage-free eggs in the US and has promised to ask its pork suppliers to stop buying from farmers using hog gestation stalls. Worried about a repeat in other agricultural sectors, the industry is battling back. Much of that fight has resulted in legislative efforts to block or restrict undercover investigations on farms—or to force activists to quickly turn over evidence of potential wrong-doing to local authorities. But critics are keeping the pressure on corporations through shareholder activism. The Humane Society is snapping up shares of agriculture and food companies to press them to change corporate purchasing practices. The Humane Society’s stock portfolio today includes more than 80 publicly traded companies, nearly double the number it held two years ago.
Salt Levels in Fast Food Vary from Country to Country, Study Finds
http://www.huffingtonpost.com/2012/04/17/salt-fast-food-country-united-states-sodium_n_1429503.html?ref=food&ir=Food
April 17, 2012
Global Salt-Reduction Efforts Are Inconsistent
http://www.foodproductdesign.com/news/2012/04/global-salt-reduction-efforts-are-inconsistent.aspx
April 17, 2012
A new study in the Canadian Medical Association Journal reveals that the salt levels in fast food are not identical from country to country. And in general, fast food in the US and Canada has more salt in it than fast food in the United Kingdom and France. The study included menu items from Kentucky Fried Chicken, McDonald’s, Burger King (or Hungry Jack’s, as it’s known in Australia), Subway and Pizza Hut. The researchers looked at salt levels of a variety of foods, including salads, pizzas, French fries, sandwiches, burgers, chicken items and breakfast foods, which were collected from the companies’ websites in 2010. In general, the researchers found that the chicken menu items had the most salt and salad items had the least salt. A McDonald’s spokesperson told Reuters that the study uses data from 2010, and McDonald’s has since lowered its sodium levels in their chicken items by 10 percent.
41% of Americans Eat Pizza Once a Week
http://www.foodproductdesign.com/news/2012/04/41-of-americans-order-pizza-once-a-week.aspx
April 16, 2012
CHICAGO—Americans love their pizza—so much so that 41% of consumers report eating pizza at least once a week, compared to just 26% two years ago. According to the Pizza Consumer Trend Report, pizza consumption has increased as leading players revamp menus to include more innovative specialty pizzas, gourmet ingredients and items beyond pizza that help operators drive traffic. Interestingly, 68% of consumers order carryout pizza once a month or more, followed by 45% who order pizza for dine-in. As increased consumer confidence leads some to trade up within the pizza category others still feeling the pinch are attracted to the special offers and coupons that chains are rolling out as well as generally less expensive, yet high quality, take-and-bake and frozen pizza offerings.
Autism and Food
http://www.foodproductdesign.com/blogs/doug/2012/04/autism-and-food.aspx
April 16, 2012
April is autism awareness month. To kick things off, CDC released some updated information on the rising prevalence of autism spectrum disorder (ASD), noting that 1 in 88 children have now been diagnosed with the disorder. With April’s heightened autism awareness comes increased frequency of news stories touching on the subject. For those who personally deal with autism on a day-to-day basis, the release of yet another set of study results seeking answers to the causes of ASD often brings an acute mix of optimism and apathy. People who single out ingredients (i.e. high fructose corn syrup) in modern processed food as culprits in ASD invariably rely on anecdotal evidence—and they often have an ongoing agenda campaigning against that ingredient. Once diagnosed, dietary adjustments have been shown to help improve the symptoms of ASD. However, no hard science has, to date, shown any dietary connections to the causes of ASD. CDC maintains that the only logical potential causes of ASD to date include genetic factors, the age of the parents at the point of conception, low birth weight, and some drug interactions during pregnancy. Anything else to this point in the state of the research is pure speculation.
China Overtakes US to Become World’s Largest Food Market
http://www.foodproductdesign.com/news/2012/04/china-overtakes-u-s-to-become-world-s-largest-foo.aspx
April 11, 2012
WATFORD, UK—Fueled by rapid economic growth, population and rising food inflation, China has overtaken the United States as the world’s biggest food and grocery retail market, according to market data from food and grocery market analyst IGD. China’s grocery sector was worth $970 billion in 2011, while US market value was $913.5 billion. Between 2006 and 2015, the Chinese grocery market is forecast to triple in value and to be worth $1.46 trillion. IGD predicts Brazil, Russia, India and China will make up four of the top five grocery markets by 2015.
Chocolate Titans in Fresh Antitrust Lawsuit for Alleged US Price Fixing
Oliver Nieburg
http://www.foodnavigator-usa.com/Business/Chocolate-titans-in-fresh-antitrust-lawsuit-for-alleged-US-price-fixing/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK90xUAJLhfp1wQuqaJubtJ0r
April 18, 2012
Hershey, Nestle, Mars and Cadbury have been hit with a new antitrust lawsuit that alleges the companies conspired together to fix chocolate prices in the US between 2002 and 2008. The Associated Wholesale Grocer (AWG), a retailer-owned cooperative that supplies retail member stores, brought the action in the District Court in Kansas. Hershey et al. are already defendants in an on-going class action lawsuit in Pennsylvania Federal Court, which consolidates around 80 separate cases alleging price fixing. AWG alleges that Hershey, Nestle, Mars and Cadbury worked together to artificially raise the price of chocolate on three occasions between 2002 and 2008 as growth slowed in the US chocolate market. The companies, which account for around 76% of the US chocolate market, contend that the price increases were introduced in response to rising raw materials and supply chain costs. AWG is relying on material collected in an ongoing investigation by the Canadian Competition Bureau against the chocolate companies that began in 2007. The Canadian investigation unearthed letters and evidence of meetings that purportedly encouraged and showed signs of a conspiracy to fix prices. The Canadian Competition Bureau was contacted but declined to comment on the ongoing investigation.
Jose Andres, Rene Redzepi Included in the Time 100
Paula Forbes
http://eater.com/archives/2012/04/18/jose-andres-rene-redzepi-included-in-the-time-100.php
April 18, 2012
Time has announced their annual list of the 100 most influential people in the world, and this year, in addition to such luminaries as Louis CK, Jeremy Lin, Adele, Barack Obama, and Pippa and/or Kate Middleton, two major food world players are included: Jose Andres and Rene Redzepi.
Gulf Seafood Deformities Raise Questions Among Scientists and Fisherman
James Gerken
http://www.huffingtonpost.com/2012/04/18/gulf-seafood-deformities-raise-questions_n_1434268.html?ref=daily-brief?utm_source=DailyBrief&utm_campaign=041912&utm_medium=email&utm_content=NewsEntry&utm_term=Daily%20Brief
April 18, 2012
BP Oil Spill Two-Year Anniversary Marked by Somber Statistics
Eric Pfeiffer
http://news.yahoo.com/blogs/sideshow/bp-oil-spill-two-anniversary-marked-somber-statistics-185242840.html
April 20, 2102
While the true extent of the 1989 Exxon Valdez oil spill was not known for about 4 years, the repercussions of BP’s 2010 Deepwater Horizon spill in the Gulf of Mexico may become apparent more quickly. The AP reports that a number of fish in the Gulf are suffering from visible maladies. Discovering eyeless shrimp, lesioned fish and other mutated and underdeveloped seafood, fisherman in the Gulf are pointing fingers at the BP spill. The Gulf Restoration Network’s Scott Eust explained the bizarre shrimp deformities. “We have some evidence of deformed shrimp, which is another developmental impact. So, that shrimp’s grandmother was exposed to oil while the mother was developing, but it’s the grandchild of the shrimp that was exposed that grows up with no eyes.” Al Jazeera reports that both the government and BP maintain that Gulf seafood is safe. BP released a statement last week, saying, “Seafood from the Gulf of Mexico is among the most tested in the world, and according to the FDA and NOAA, it is as safe now as it was before the accident.” While the evidence of continued and extensive environmental damage is nowhere near conclusive, the damage appears to have extended beyond marine life to the Gulf’s deep-water coral, seaweed beds and other species of plants. “There is lots of circumstantial evidence that something is still awry,” said Christopher D’Elia, dean of LSU’s School of the Coast and Environment. “On the whole, it is not as much environmental damage as was originally projected. Doesn’t mean there is none.”
Studies Question the Pairing of Food Deserts and Obesity
Gina Kolata
http://www.nytimes.com/2012/04/18/health/research/pairing-of-food-deserts-and-obesity-challenged-in-studies.html?_r=2&hp
April 17, 2012
It has become an article of faith among some policy makers and advocates, including Michelle Obama, that poor urban neighborhoods are food deserts, bereft of fresh fruits and vegetables. But two new studies have found something unexpected. Such neighborhoods not only have more fast food restaurants and convenience stores than more affluent ones, but more grocery stores, supermarkets and full-service restaurants, too. And there is no relationship between the type of food being sold in a neighborhood and obesity among its children and adolescents. Some experts say these new findings raise questions about the effectiveness of efforts to combat the obesity epidemic simply by improving access to healthy foods. Despite campaigns to get Americans to exercise more and eat healthier foods, obesity rates have not budged over the past decade, according to recently released federal data. Mrs. Obama has made elimination of food deserts an element of her broader campaign against childhood obesity, Let’s Move, winning praise from Democrats and even some Republicans, and denunciations from conservative commentators and bloggers who have cited it as yet another example of the nanny state. Helen Lee of the Public Policy Institute of California, a nonprofit, nonpartisan research organization, found a way to design a study that could rigorously answer the questions: Do poor urban neighborhoods lack places to buy fresh produce and is that contributing to obesity. Dr. Lee found that poor neighborhoods had nearly twice as many fast food restaurants and convenience stores as wealthier ones, and they had more than three times as many corner stores per square mile. But they also had nearly twice as many supermarkets and large-scale grocers per square mile. Her study was published in the March issue of “Social Science and Medicine”. Roland Sturm of the RAND Corporation used a different design. His study, published in February in “The American Journal of Preventive Medicine”, found no consistent relationship between what type of food students ate and the type of food nearby. Living close to supermarkets or grocers did not make students thin and living close to fast food outlets did not make them fat. It is unclear how the idea took hold that poor urban neighborhoods were food deserts, but it had immediate appeal. But, Dr. Lee said, studies lending support to the idea tend to be limited by methodological difficulties.
Starbucks Is Going to Stop Using Bug Food Dye, Okay?
Paula Forbes
http://eater.com/archives/2012/04/19/starbucks-is-going-to-stop-using-bug-food-dye-okay.php
April 19, 2012
Starbucks is gong to quit using cochineal extract AKA powdered beetles to color their food. That’s the good news. The bad news is that it was in a lot more stuff than just the Strawberry Frappuccinos everyone was complaining about. Anyway, it’s going to take a little while to get it out of everything, so they’re thinking it’ll be totally gone by the end of June. It will be replaced with lycopene, which comes from tomatoes.