USDA Guidelines Questioned

  • Professor Paul Marantz says even a small error in the federal food guidelines can have a big public health impact. (Photo courtesy of the USDA)

Some people say the government is partly to blame for America’s obesity problem – because of the federal dietary guidelines. Julie Grant reports on efforts to improve how the government offers nutritional advise to Americans.

Transcript

Some people say the government is partly to blame for America’s obesity problem – because of the federal dietary guidelines. Julie Grant reports on efforts to improve how the government offers nutritional advise to Americans.

You’ve probably seen those colorful food pyramids they put out, the ones that tell you how many servings to have of each kind of food each day. Those recommendations are used by schools, nursing homes, and the federal food stamp program to design menus.

Robert Post works with the U.S. Department of Agriculture, which puts out the food pyramid.

“IT’S THE CORNERSTONE FOR BUILDING HEALTHY EATING PATTERNS. CHOOSING THE RIGHT AMOUNTS OF FRUITS, VEGETABLES, GRAINS, MILK PRODUCTS, AS WELL AS PROTEIN SOURCES SUCH AS MEAT AND BEANS.”

Post says people need to know how to get all the nutrients they need, without over-indulging in foods they don’t need.
That’s why the guidelines also set specific limits on things like salt and fat.

But some researchers think the guidelines actually have the potential to cause harm.

Paul Marantz is professor of epidemiology and population health at the Albert Einstein College of Medicine.
He doesn’t think the guidelines should give specific recommendations about how much fat and salt people should eat.

“THOSE SEEM TO CARRY PRECISION THAT IMPLIES THAT WE HAVE A GREATER DEPTH OF KNOWLEDGE THAN WE ACTUALLY DO, SO PICKING THESE NUMBERS AND REQUIRING THAT PEOPLE HUE TO THESE GUIDELINES IS A PROBLEM.”

Marantz says even a little bit of error in the food guidelines can have a big public health effects.

He and his colleagues wanted to find out the potential impact of past dietary guidelines.

They looked at 1995, when the nutritionists were telling people to avoid fat.

“MOST OF US REMEMBER IN THE OLD FOOD PYRAMID THAT MADE IT QUITE CLEAR THAT THE MOST IMPORTANT THING TO AVOID WAS FAT AND ONE COULD EAT GRAINS AND PASTA AND BREAT AND THE LIKE WITHOUT CONCERN.”

Marantz says Americans did eat more pasta and bread – that added lots of calories, and lots of weight.

His research, which was published in the American Journal of Preventive Medicine, found what Marantz calls a ‘strong correlation’ between the dietary guidelines against fat and obesity in Americans:

“CORRELATION IS BY NO MEANS CAUSATION. WE CANNOT INFER FROM THIS THAT IT WAS BECAUSE OF DIETARY GUIDELINES THAT WE ARE EXPERIENCING THE EPIDEMIC OF OVERWEIGHT AND OBESITY. BUT THE CONNECTION IS STRONG.”

Marantz wants the government to give general advice for healthy eating, but not specific guidelines. He gives the example of sodium. Marantz says no one really knows how much salt is appropriate for each person. But there’s a push to put specific limits on sodium in the new guidelines.

Robert Post of the USDA says anything that gets into the 2010 recommendations will be based on what he calls the Gold Standard of scientific evidence. He says a committee of nutritional experts has been meeting for two years to create the new guidelines…

“WE CAN BE ASSURED THROUGH THIS VERY INTENSIVE REVIEW OF SCIENCE AND THE WEIGHT OF THE EVIDENCE IT PROVIDES THAT THE CURRENT ADVISE ON CARBOHYDRATES FOR EXAMPLE IS BASED ON THE LATEST RESEARCH.”

Post says any recommendations for fat and sodium will also be based on the preponderance of current science. The committee is expected to make its recommendations this summer, and new dietary guidelines should be published by the end of the year.

For The Environment Report, I’m Julie Grant.

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Overestimating the Organic Label

  • The "organic" label means that food's grown without synthetic fertilizers and pesticides, but Lee says some shoppers think it means "healthy" in other ways.(Photo courtesy of Mica M CC-BY-SA)

Researchers have known for a while that food labels, such as “low in fat,” can mislead dieters into thinking they’re eating healthy. Shawn Allee reports the “organic” label could lead dieters astray, too.

Transcript

Researchers have known for a while that food labels, such as “low in fat,” can mislead dieters into thinking they’re eating healthy.

Shawn Allee reports the “organic” label could lead dieters astray, too.

Cornell University ran an experiment to look at how people think about food made with organic ingredients.

One researcher was Jenny Lee.

Lee gave people cookies – some were labeled organic, some not.

Then people guessed the calorie count.

“We found that those who ate cookies with the organic label rated those cookies to be lower in calories than those who ate cookies without the organic label.”

Actually, they were exactly the same cookies: organic Oreos.

The “organic” label means that food’s grown without synthetic fertilizers and pesticides, but Lee says some shoppers think it means “healthy” in other ways.

“You have to be a little suspicious about what the label’s actually claiming and not to draw any other inferences.”

Lee says people need to think about what they expect from food labeled “organic,” since organic products are becoming common in mainstream grocery stores.

For The Environment Report, I’m Shawn Allee.

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Salt in the American Diet (Part 2)

  • Health professionals often work to reduce their patients salt intake to reduce high blood pressure. Should the government get involved too? (Photo by James Gathany for the US CDC)

New research shows that Americans’ health
would benefit dramatically if we ate less
salt. But some people say it’s not the
salt in the saltshaker that’s the
problem. Julie Grant reports:

Transcript

New research shows that Americans health would benefit dramatically if we ate less salt. But some people say it’s not the salt in the saltshaker that’s the problem. Julie Grant reports:

Darryl Bosshardt comes from a salt family. His grandfather started mining salt on their farm in central Utah. When Bosshardt hears about a new study that shows 100-thousand American lives could be saved each year if everyone reduced their salt intake by just a half teaspoon – he cringes.
He says salt is being given a bad name.

“And the challenge is, how we define salt.”

Most of the salt today all looks the same – perfectly pour-able, uniform bright white grains. It’s pure sodium and chloride, but Bosshardt, whose family owns the Real Salt Company, says it’s not the same as naturally occurring sea salt.

“Sea water occurs with many trace minerals. Over 50 to 60 trace minerals. It doesn’t occur, the salt in sea water doesn’t occur, as pure sodium and chloride.”

Bosshardt says those trace minerals help the body to process sodium, but most salt today looks perfect because the trace minerals have been taken out. He says when our bodies lack the minerals needed to process sodium; it raises blood pressure, which can lead to heart problems.

There are some books by holistic doctors that make these kinds of claims,but there’s not much science to prove this.

Most doctors today say salt is salt; sodium chloride. Our bodies need it, but not as much as much as most Americans are eating.

Dr. Kirsten Bibbins-Domingo is a professor of medicine and epidemiology at the University of California in San Francisco. She’s lead author of that new study on salt – the one that finds Americans could reduce deaths from heart disease by 100-thousand just by slightly reducing salt consumption:

“I don’t think we’re saying salt is bad and one of these other types of salt would be good. I think the newer types of salt that are on the market might have a lower sodium content for the taste that they have and so that would certainly be potentially beneficial.”

But Bibbins-Domingo says most Americans only get 6-percent of their sodium from their own saltshakers. The rest comes from processed foods and restaurants. So buying expensive sea salts with those trace minerals isn’t going to make much difference to most people. She says the problem is that salt is ubiquitous – people don’t even realize they’re eating it:

“If you start out with a healthy bowl of cereal with some milk, you’ve already consumed quite a bit of salt right there. If you have that healthy turkey sandwich or tuna sandwich, you have a bit of salt right there. If you have the marinara sauce with the pasta, you have salt there. So you realize that there are so many different ways, without you choosing items that we might clearly associate with a high sodium content, that there are a lot of places that we’re all consuming salt.”

Bibbins-Domingo supports efforts like the one in New York City. There Mayor Michael Bloomburg is urging food manufacturers to reduce the salt in their foods by 25% over the next five years.

Mark Kurlansky thinks it’s a terrible idea. He wrote a book called “Salt.” When laws curb smoking – that’s one thing. But salt is something different:

“You have to deal with the fact that people like salt. There isn’t the moral imperative of cigarettes because there isn’t a problem of second hand salt. If you don’t want to eat salt and the guy at the next table wants to eat it, it’s not going to affect you. It becomes an issue of government messing around with individual choice.”

But most people don’t realize they’re making that choice – there’s just so much salt in all the foods they buy. Other countries, such Finland and England, have worked with food manufacturers to lower salt content. In the UK, they cut sodium in foods by 10-percent. And researchers say the public didn’t even notice. They’re still studying to see if it’s actually improved health.

For The Environment Report, I’m Julie Grant.

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Salt in the American Diet (Part 1)

  • Dr. Bibbins-Domingo says the health savings of reducing salt are comparable to cutting the number of smokers in half. (Photo by Paul Goyette)

If you read nutrition labels on food packages, you might be surprised by how much sodium there is in a lot of foods.
Some researchers say all that salt is causing a plethora of health problems – and they want the government to force food manufacturers to lower the salt content. Julie Grant reports.

Transcript

If you read nutrition labels on food packages, you might be surprised by how much sodium there is in a lot of foods.
Some researchers say all that salt is causing a plethora of health problems – and they want the government to force food manufacturers to lower the salt content. Julie Grant reports.

When Dr. Kirsten Bibbins-Domingo sees patients with high blood pressure, she advises them to cut back the on the salt.

She says they often return to the office – happy to announce that they’ve cut out fast food and processed snacks.

“AND THEN I ASK THEM TO TELL ME WHAT THEY’RE EATING AND I AM AWAYS BLOWN AWAY WHEN THEY COME BACK WITH THESE NICE HEALTHY VEGETABLE SOUPS THAT ARE CHOCKED FULL OF SALT. AND SO ALL THE THINGS THAT THEY DON’T REALIZE ARE HIGH IN SALT ARE ACTUALLY STILL THERE IN THEIR DIET.”

Bibbins Domingo is associate professor of medicine and epidemiology at the University of California in San Francisco. She’s also lead author of a recent study published in the New England Journal of Medicine.

Researchers at Stanford and Columbia University Medical Centers co-authored the study.

They did a computer simulation – to see what would happen if every American reduced their salt intake by a half teaspoon a day. That’s 3 grams.

“WHAT WE FOUND THAT IS IF WE WERE ABLE TO REDUCE SALT IN THE U-S DIET BY 3 GRAMS PER DAY, WE WOULD ANTICIPATE 100-THOUSAND FEWER DEATHS EACH YEAR, 100-THOUSAND FEWER HEART ATTACKS, AND MORE THAN 100-THOUSAND FEWER CASES OF NEW HEART DISEASE.”

Bibbins-Domingo says the health savings of reducing salt are comparable to cutting the number of smokers in half.

But not everybody puts that much stock in the new study.

Michael Alderman is a professor of medicine and epidemiology at the Albert Einstein College of Medicine. He says the government shouldn’t act so quickly based on this new study:

“WELL, IT’S INTERESTING THAT IT’S CALLED A STUDY, WHICH I THINK SORT OF SUGGESTS THAT THERE ARE REAL OUTCOMES AND REAL PEOPLE THAT WERE STUDIED. IN FACT, OF COURSE, WHAT IT IS A SIMULATION, A MATHEMATICAL MODELING.”

Alderman says there are lots of different findings when it comes to sodium consumption. And some show reducing salt intake could have actually have negative health effects:

“WE KNOW THAT REDUCING SODIUM INTAKE, BY AN AMOUNT SUFFICIENT TO REDUCE BLOOD PRESSURE, ALSO INCREASES SYMPATHETIC NERVE ACTIVITY, IT INCREASES RESISTANCE TO INSULIN…”

If we already ate low salt diets, the researchers in this latest salt study say those concerns might be valid. But Dr. Bibbins-Domingo says salt consumption in the U.S. is higher than is recommended, and it’s on the rise.

But she says there are high levels of salt in so many foods, it’s hard to avoid. Cereal. Bread. Lunch meat. Pasta Sauce.

And she says consumers can’t really reduce salt consumption without some changes by food manufacturers.

“RIGHT NOW THERE ARE NO CHOICES THAT ARE REALLY AVAILABLE THAT MIGHT BE LOWER IN SALT. I THINK THAT’S WHERE THE EFFORTS WITH THE FOOD MANUFACTURERS ARE ABOUT REALLY MAKING A RANGE OF CHOICES SO WE CAN EAT LOWER SALT, WHICH IS VIRTUALLY IMPOSSIBLE RIGHT NOW.”

Some governments are responding. New York City has already started urging food manufacturers and restaurant chains to lower the salt in their foods by 25-percent over the next five years. Bibbins-Domingo says California is considering salt limits in foods the state buys for schools, prisons and other public institutions.

She also wants the Food and Drug Administration to require food makers to alert consumers when foods are high in salt.

In the meantime, Bibbins-Domingo advises her patients to look at food labels – and really look at the sodium content – so they know what they’re getting.

For The Environment Report, I’m Julie Grant.

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Part 2: Choices in the Cafeteria

  • The Shaker Heights School District in Ohio now serves smoothies, salads, even sushi. But students say they still prefer ice cream and french fries. (Photo by Julie Grant)

When we hear about kids and obesity,
a lot of people point the finger at
schools. Most kids today eat about
half their meals at school, and many
cafeterias are filled with junk food.
In the second half of our school lunch
series, Julie Grant reports that some
districts are trying to improve what
they serve – but there are a lot of
challenges:

Transcript

When we hear about kids and obesity,
a lot of people point the finger at
schools. Most kids today eat about
half their meals at school, and many
cafeterias are filled with junk food.
In the second half of our school lunch
series, Julie Grant reports that some
districts are trying to improve what
they serve – but there are a lot of
challenges:

(sound of a school cafeteria)

The food available in school in Shaker Heights, Ohio looked a lot different a few years ago. They used to sell lots of pop and French fries. Today, we’re standing at what’s called the Nutri-Bar. Students can buy salads, sandwiches, even sushi.

“Fresh, healthy and portable. That’s the motto of the Nutri-Bar. This has been a big hit with our students.”

Peggy Caldwell is spokesperson for the school district. She says a group of parents started worrying about national obesity and diabetes rates among children and pushed for the change.

“They want us to provide healthy choices. They want us to provide nutritious meals. They understand that students learn best if they are healthy and well fed.”

Parents worked with the district to improve the food available in the schools.

(school bell)

“And, here they come.”

It’s lunchtime. Students are packing into the cafeteria.

(sound of a blender)

A few girls order fruit smoothies at the snack bar.

(sound of students in line)

But the line is much longer for the hot meals. Cheeseburgers and pizza are always on the menu. Today’s special: chicken strips and mashed potatoes. That might sound like a lot of fat and salt, but Caldwell says it’s actually pretty healthy.

“The chicken strips are baked now, they’re not fried. The potatoes are baked or, if they’re mashed potatoes, they’re made with low fat milk. There’s less sodium. They may look the same, but they’re better for you than they used to be.”

Caldwell says they’re starting to make pizza with whole wheat crust and the pasta is all whole grain.

But serving healthier food has cost the district. They had to buy ovens so they could bake. They have to pay more for labor to chop vegetables and make smoothies. And the food, itself, costs more. Fruits and vegetables come at a higher price than those processed foods that are high in sugar, fat and salt.

Especially in schools. Schools can actually get 15% to 20% of their food for free through the U.S. Department of Agriculture.

Janey Thornton is undersecretary for food and nutrition at the USDA. She says when farmers have too much of, say, blueberries or green beans or ham, the USDA buys those commodities for schools.

“If we have an abundance of blueberries – in order to stabilize the market, to keep prices near where they should be, then those products are purchased by the federal government.”

Then the government offers those blueberries for free to schools. That sounds might sound like a win-win – helping farmers and schools. But lots of times those berries are processed into unhealthy things – like glazed blueberry snack pies – before they get to schools.

Peggy Caldwell says the government food presents a challenge. Schools can’t afford to turn down free food. But it’s often high in salt and fat, and at odds with her district’s efforts to provide healthy lunches.

“It’s not always consistent with the nutritional guidelines. It can be a challenge for a staff to use in a way and in quantities that really meet the health requirements we’re trying to meet for our students.”

Some critics have gone so far as to call the schools garbage disposals for un-sellable farm commodities. Janey Thornton with the USDA scoffs at that suggestion.

“I would love to have that garbage disposal in my home, in my freezer if that were the case.”

Thornton worked 25 years in school nutrition at a local district before coming to the USDA. She says the ground meat has gotten leaner, the canned fruit is now healthfully packed in a very light syrup.

(sound of a cafeteria)

For those that disagree, debating the federal government might seem like a huge undertaking. But there maybe even tougher tasks for schools encouraging healthful eating, like Shaker Heights.

Grant: “What are you having for lunch?”

Student: “Ice cream. Chocolate. Soft serve. It’s really good.”

For The Environment Report, I’m Julie Grant.

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Great Lakes Fish Linked to Diabetes

  • DDT was banned in 1972, but traces of it are still all over the place - including in Great Lakes fish. (Photo courtesy of Tony Arnold)

Scientists have known for a long time
that a lot of wild-caught fish have
dangerous contaminants. People
who eat fish have to weigh the health
benefits against the risks of consuming
those pollutants. Now, some research
could make that balancing act even
trickier. Gabriel Spitzer has more on
the link between diabetes… and an
infamous old chemical many assumed
was long gone:

Transcript

Scientists have known for a long time
that a lot of wild-caught fish have
dangerous contaminants. People
who eat fish have to weigh the health
benefits against the risks of consuming
those pollutants. Now, some research
could make that balancing act even
trickier. Gabriel Spitzer has more on
the link between diabetes… and an
infamous old chemical many assumed
was long gone:

In the early morning hours, anglers gather on Navy Pier in downtown Chicago.

Ray Penn is practically within casting distance of the city’s skyscrapers.

He dips his line in the waters of Lake Michigan, hoping to pull out something tasty.

“I filet ‘em, and I fry ‘em, yeah. They got a little bit of bones in ‘em, but – oh yeah. Oh, yeah, baby! I felt that!”

It’s looking like a good morning for rock bass.

“See, there’s a bass on the end of this. This is a small bass, now this guy here, he’s edible.”

Penn says he eats fish a couple of times a week, without giving it a second thought.

Down the pier, Patrick Duhan has the same attitude.

“This is the Great Lakes! It’s such a big body of water. It’s almost like the ocean. They throw tons of crap in the ocean, and there’s just too much of it to screw up.”

But, scientists say, people have managed to screw up the Lakes a fair amount.

Epidemiologists have been studying a group of sport fishers, like these guys, and charter boat captains, who eat a lot of Great Lakes fish.

Mary Turyk of the University of Illinois at Chicago measured the contaminants in their blood, and tracked their health over the years.

“We found we had 36 cases of new diabetes. And what we found was that DDE, the metabolite of DDT, was related to diabetes incidence.”

DDT.

That’s the pesticide made famous by Rachel Carson’s book, “Silent Spring.”

The chemical was banned in 1972, but traces of it are still all over the place – including in fish.

And like mercury or PCBs, it concentrates as it moves up the food chain.

So you don’t have to eat much.

“The captains were eating, I think, on average, a meal a week. One meal a week? Yeah. That doesn’t seem outlandish or anything. No, it doesn’t. It doesn’t at all. In fact, recommendations from the FDA for eating fish, based on mercury levels, are two meals per week, for pregnant women.”

So just half that much fish was linked to about a 33% increase in diabetes cases.

Turyk says it’s not clear how DDE or DDT might contribute to diabetes.

It may have to do with effects on hormones or the immune system.

“We really need more basic science to determine mechanisms that might be responsible for this.”

Another unknown is just how dangerous might this be, and when does it start to outweigh the advantages of an otherwise healthy food?

Tamara Duperval is a family doctor at a West Side Chicago clinic.

She says she still tells people to eat more fish.

“In our population, it’s really a wonder and a challenge to try to present fish as an option, when primarily the staple of diet is either chicken or beef.”

That population is mostly low-income and minority.

She says about half are overweight or obese.

From a nutrition point of view, those are exactly the people you’d want to be eating a lean, healthy protein like fish.

So Duperval is concerned about sending mixed messages.

“I do think it is confusing. And, it’s in part, I think, how we communicate crisis in this country, especially when it comes to food safety. They miss the overall preventative message, that fish is good food, and it actually provides a lot of important nutrients that are lacking in their diets.”

Health authorities often issue advisories about certain fish that have a lot of pollution.

Duperval says understanding those warnings can help people avoid some of the hazards.

But the diabetes research shows we may still have a lot to learn about these chemicals, so what’s safe to eat is getting harder to know.

For The Environment Report, I’m Gabriel Spitzer.

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Saving the Snail Kite

  • Environmental scientist Rachael Pierce and her team travel on airboats into the marshes around Lake Okeechobee. (Photo by Rebecca Williams)

We’ve spent billions of dollars
just trying to partially restore
the Everglades in Florida. Now,
there’s a struggle to save a bird
there that’s close to extinction.
It’s a raptor called the snail kite.
It’s becoming one of the symbols
for saving the Everglades. Rebecca
Williams has more:

Transcript

We’ve spent billions of dollars
just trying to partially restore
the Everglades in Florida. Now,
there’s a struggle to save a bird
there that’s close to extinction.
It’s a raptor called the snail kite.
It’s becoming one of the symbols
for saving the Everglades. Rebecca
Williams has more:

The snail kite eats pretty much only one thing – a snail called the apple snail.

The apple snail’s been disappearing – partly because of people messing with water levels in the Everglades for farming and cities.

Scientist Rachael Pierce and her team have raised apple snails in the lab and let them go in a marsh at the edge of Lake Okeechobee. Now they need them to stick around and have babies.

“It’s unlikely the snail kites will come back here to this marsh because we haven’t released that many snails. But in the future when we scale this up we do hope to start seeing snail kites.”

The survival of the snail kite depends on this working. And, some people say, if the snail kite goes extinct, things won’t look good for the restoration of the Everglades.

For The Environment Report, I’m Rebecca Williams.

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Curbing Cow Burps

  • Stonyfield says their new diet has cut cow burps by 12%. (Photo by Peggy Greb, courtesy of the USDA)

Cows burp methane gas. It’s a potent greenhouse gas. The Environmental Protection Agency says cow burps alone make up 20% of the methane emissions in the US. Rebecca Williams reports some people worry the government might step in:

Transcript

Cows burp methane gas. It’s a potent greenhouse gas. The Environmental Protection Agency says cow burps alone make up 20% of the methane emissions in the US. Rebecca Williams reports some people worry the government might step in:

The farm lobby’s worried Congress will try to regulate gassy cows.

But if you thumb through the giant climate change bill before Congress, you’ll find Section 811. That section says the government can’t regulate cow burps.

In the meantime, some farmers are trying to make their cows less gassy.

The company Stonyfield Farm is getting its dairy farmers to change their cows’ diets.

Nancy Hirschberg is with the company. She says the new diet has cut cow burps by 12%.

“It’s very much like people. When you are feeling good, you’re not having a lot of gas – you’re more efficient, more of your energy is available for living life. The same with the cows, you want as much energy as possible to go into producing milk, not into burps which are in fact, waste.”

She says the cows also have sweeter breath.

For The Environment Report, I’m Rebecca Williams.

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Puppies, Poo, and Moose Tracks

  • Aimee Hurt, with the group Working Dogs for Conservation (Photo by Brian Mann)

Researchers and environmentalists are
experimenting with a new method for collecting
biological samples in the wild. They’re using
trained tracking dogs to sniff out everything
from rare plants to moose pellets. Brian Mann
joined the hunt in New York’s Adirondack Mountains:

Transcript

Researchers and environmentalists are
experimenting with a new method for collecting
biological samples in the wild. They’re using
trained tracking dogs to sniff out everything
from rare plants to moose pellets. Brian Mann
joined the hunt in New York’s Adirondack Mountains:

It’s early, the sun still tangled in the alder trees, when we set off
on foot down a
narrow logging road.

(sound of walking down the road)

Soon, Heidi Kretser with the Wildlife Conservation Society finds the
first evidence that
we’re not alone.

“These are moose tracks.”

New York’s moose population has surged in recent years, to move than
500 animals.
Researchers have been tracking moose using airplanes and radio collars.

But today, were tagging along behind a cheerful black lab mix named
Wicket.

(sound of dog’s collar jingling)

Wicket flashes back and forth across the trail, snuffling eagerly.
She wears a bright
red vest and that tinkling bell is designed to keep her from actually
meeting a moose
head-on.

Her owner and handler, Aimee Hurt, says using dogs to find biological
samples – everything from plants to rare birds – isn’t new.

“I think if you talk to a lot of biologists who’ve been out
in the field for
decades, ‘Oh yeah, my dog figured out that we were looking for —
whatever.’ And they
started honing in on it and helping out. So I really think that dog’s
have been
biologists’ partners for a long time.”

Hurt’s organization – Working Dogs for Conservation, based in Montana
– took the idea
one step further, training dogs in much the same way that police train
K-9 units.

Wicket knows how to find six different kinds of scat, including
mountain lion, grizzly
bear – and now moose

“She is an air-scent dog, which means there’s no tracking
involved — she’s
just sniffing the air for a whiff of scat.”

Heidi Kretser, with the Wildlife Conservation Society, says moose
droppings can tell a
lot about why these Clydesdale-sized animals are returning to New York, what they’re
eating, and how they’ll reshape this forest if their numbers keep
growing.

“By understanding the diet, we’ll get a better sense of what
habitats they
might impact long-term, since they eat 40 pounds of vegetation a day.”

(sound of birds and footsteps)

Wicket leads the team on long ramble through the radiant lime green
forest, and down
across a burbling creek.

(sound of creek)

We see moose sign everywhere – mule-sized tracks, maple trees
stripped of bark. And
then Wicket sniffs out her first pile of droppings.

“Whoopee, good girl. Very nice!”

More poop means better data. So the pellets are trucked away in a
plastic bag for the
trip back to the lab.

For Wicket, the reward is a few minutes of joyous play with a squishy
rubber ball.

(sound of squeezing toy)

“Let’s get to work!” (bell jangling)

Then the team is off again, with Wicket snuffling happily through the
trees. Biologists
hope to use the same method to study other wildlife – from grizzlies
to mountain lions.

For The Environment Report, I’m Brian Mann.

Related Links

Study: Pregnancy and Peanut Butter

  • A study found that moms who ate peanut butter or nuts every day increased the risk of asthma in their kids by 50% (Photo courtesy of the EPA)

A new study finds pregnant moms
who eat peanut butter every day might be
affecting their babies’ health. Rebecca
Williams has more:

Transcript

A new study finds pregnant moms
who eat peanut butter every day might be
affecting their babies’ health. Rebecca
Williams has more:

The Dutch government has been following a few thousand kids and their moms
for 8 years. They wanted to see if there was a link between the moms’ diets
and whether the kids would develop asthma.

It turns out that moms who ate peanut butter or nuts every day increased the
risk of asthma in their kids by 50%.

Dr. John Heffner is a former president of the American Thoracic Society. He
says these results are interesting – but that doesn’t mean there’s a definite link
between eating nuts and asthma.

“I think that this is a piece of information that confirms a well balanced diet of
mothers is the most important thing to do. But it doesn’t suggest that mothers
oughta take nuts out of their diet if they’re ingesting nuts now.”

Dr. Heffner says there are a lot of factors that could lead to asthma. He says
this needs more study, but in the meantime, pregnant moms should stick to
their doctor’s advice.

For The Environment Report, I’m Rebecca Williams.

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