Allison Aubrey

Allison Aubrey is a correspondent for NPR News. Aubrey is a 2013 James Beard Foundation Awards nominee for her broadcast radio coverage of food and nutrition. And, along with her colleagues on The Salt, winner of a 2012 James Beard Award for best food blog. Her stories can be heard on Morning Edition and All Things Considered. She's also host of the NPR video series Tiny Desk Kitchen.

Through her reporting Aubrey can focus on her curiosities about food and culture. She has investigated the nutritional, and taste, differences between grass fed and corn feed beef. Aubrey looked into the hype behind the claims of antioxidants in berries and the claim that honey is a cure-all for allergies.

In 2009, Aubrey was awarded both the American Society for Nutrition's Media Award for her reporting on food and nutrition. She was honored with the 2006 National Press Club Award for Consumer Journalism in radio and earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation. She was a 2009 Kaiser Media Fellow in focusing on health.

Joining NPR in 1998 as a general assignment reporter Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C., for NPR's National Desk.

Before coming to NPR, Aubrey was a reporter for PBS' NewsHour. She has worked in a variety of positions throughout the television industry.

Aubrey received her bachelor's of arts degree from Denison University in Granville, OH, and a master's of arts degree from Georgetown University in Washington, D.C.

Pages

2:32pm

Fri July 24, 2015
The Salt

No More Hidden Sugar: FDA Proposes New Label Rule

Originally published on Sat July 25, 2015 1:22 pm

NPR Photo Illustration FDA

Sixty-five grams of added sugar. That's how much you'll find in a 20-ounce bottle of Coca-Cola.

But can you picture 65 grams? It's about 16 teaspoons worth of the sweet stuff.

The Food and Drug Administration wants to make it easier for Americans to track how much added sugars we're getting in the foods and beverages we choose.

Read more

4:26pm

Thu July 23, 2015
The Salt

Even If You're Lean, 1 Soda Per Day Ups Your Risk Of Type 2 Diabetes

Originally published on Mon July 27, 2015 10:53 am

A daily habit of sugary-sweetened drinks can boost your risk of developing the disease — even if you're not overweight.
Ryan Kellman NPR

It's true that being overweight or obese is a leading risk factor for developing Type 2 diabetes.

But attention, skinny and normal-weight people: You may be vulnerable, too.

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.

Read more

5:36am

Fri July 17, 2015
The Salt

Sugar Hooked Us On Yogurt. Could Savory Be The New Sweet?

Originally published on Fri July 17, 2015 11:24 am

Everything Bagel: This yogurt from Sohha Savory Yogurt comes topped with roasted pine nuts, poppy seeds, sesame seeds, garlic, onion and extra virgin olive oil.
Christina Holmes Courtesy of Sohha Savory Yogurt

Back in the 1940s, turning Americans onto the tangy taste of yogurt wasn't an easy sell.

It seems many of our grandparents turned their noses up at the idea of sour, fermented milk.

"The tart taste was totally unfamiliar to Americans, and that was really the biggest hurdle," says Michael Neuwirth, a spokesman for the Dannon Co.

Read more

3:42am

Tue July 14, 2015
The Salt

Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?

Originally published on Fri July 17, 2015 11:04 am

Scientists have documented that beneficial microorganisms play a critical role in how our bodies function. And it's becoming clear that the influence goes beyond the gut — researchers are turning their attention to our emotional health.
iStockphoto

The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of "good bacteria" extend beyond our guts to our brains?

Nobel Prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.

Read more

5:39pm

Wed July 8, 2015
The Salt

Can Subway Freshen Up Its Image After Jared?

Originally published on Wed July 8, 2015 6:34 pm

For 15 years, Jared Fogle has been the famous face of Subway. Here, Fogle (left) visits a Subway shop in Daytona Beach, Fla., with NASCAR driver Carl Edwards in 2012.
Brian Blanco AP

If you can't picture Jared Fogle's face, you may remember his pants.

Before he lost a jaw-dropping 245 pounds, he was once an obese college student wearing blue jeans with a 60-inch waist.

Read more

4:23pm

Tue July 7, 2015
The Salt

Tea-Infused Sweets: Chocolate + Jasmine Tea Is A Match Made In Heaven

A quartet of tea-infused treats. Clockwise from left: Pastry chef's Naomi Gallego's old-fashioned doughnuts, flavored with Earl Grey; chocolate custard infused with jasmine tea, topped with a whipped cream ganache with a bit of lemon; berry scones with a hint of black berry tea; and blue French-style macarons made with lapsang souchong.
Allison Aubrey NPR

One secret to a long life may be the simple daily ritual of tea.

We've told you how Okinawans — who are known to have more than a few centenarians among them — enjoy jasmine-infused tea.

And if you're looking to incorporate this fragrant aroma with a bit of creamy indulgence, pastry chef Naomi Gallego, of the Park Hyatt Hotel in Washington, D.C., has you covered.

Read more

5:42pm

Tue June 30, 2015
The Salt

Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year

Tomatoes at Union South Farmers Market in Madison Wisconsin.
Patrick Kuhl Flickr

There's a renaissance in local and regional food, and it's not just farmers markets in urban areas that are driving it.

Read more

3:04pm

Mon June 29, 2015
The Salt

Curb Your Appetite: Save Bread For The End Of The Meal

Originally published on Wed July 1, 2015 3:56 pm

Bite into that bread before your main meal, and you'll spike your blood sugar and amp up your appetite. Waiting until the end of your dinner to nosh on bread can blunt those effects.
iStockphoto

Ah, the bread basket. You sit down for a nice meal out, and there it appears: piping hot, giving off a waft of yeasty divinity.

Who can resist?

There's a reason this age-old tradition prevails. Even in the era of paleo and gluten-free, there are still hordes of us who will gladly nosh on crusty, chewy, soul-warming bread.

But the downside may be more than just some extra calories. Turns out, eating all those carbs before a meal can amp up our appetites and spike our blood sugar.

Read more

3:58pm

Mon June 22, 2015
The Salt

Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms

Brace yourself, leprechaun: General Mills wants to ditch the artificial colorings and flavorings in your Lucky Charms.
Mike Mozart Flickr

We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.

Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday announced it will remove artificial colors and flavors from all of its cereals.

Read more

5:03am

Fri June 19, 2015
The Salt

Chocolate, Chocolate, It's Good For Your Heart, Study Finds

Originally published on Tue June 23, 2015 5:58 pm

There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.
Philippe Huguen AFP/Getty Images

Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.

A new study published in the journal Heart found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.

Read more

Pages