In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

What's the beef with red meat?

By Harvard Health Letters

Why too many burgers and steaks might shorten your life | Red meat isn't just a type of food — it's a deep-rooted part of our culture. Many of us were raised at a time when no dinner was complete without a hearty portion of meat and potatoes. Every July 4th, we fill our grills with hot dogs and hamburgers, and from November through New Year's, meat is often the centerpiece of holiday meals.

Though we may love the taste of bratwurst, bacon, and steaks, our carnivorous habits are endangering our health, research shows. Several studies have linked diets high in red meat (veal, beef, and lamb) to cancer, diabetes, and heart disease. A recent report by Dr. Walter Willett and colleagues at the Harvard School of Public Health went a step further, suggesting that regularly consuming red meat could even lead us to an untimely death.

The report, which included more than 83,000 women enrolled in the Nurses' Health Study, suggested that people who ate one additional 3-ounce serving of red meat daily faced a 13 percent higher risk of premature death. If that serving was of processed meat (such bologna and hot dogs), the risk went up to 20 percent.

Why is red meat so detrimental to our health? Dr. Willett, the Fredrick John Stare professor of epidemiology and chair of the Department of Nutrition, points to three possibilities. One is that red meat is high in saturated fat, which raises the risk of heart disease. Meanwhile, it's high in cholesterol and a type of iron called heme iron, which have been linked to increased risks of heart disease and heart attacks.


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"I suspect it's a combination of all of those factors," Willett says.

If steak and burgers are bad for our health, then processed meats, such as bologna and hot dogs, appear to be even worse. "They tend to have a much higher sodium content, which we know is undesirable," Dr. Willett says. Excess sodium raises blood pressure, putting extra strain on the heart and kidneys. Processed meats are also high in unhealthy saturated fats, as well as nitrates — preservatives that have been linked to cancer.

Nutritionists often recommend that if you do eat meat, choose leaner cuts such as top sirloin or bottom round roast, and cut off any visible fat before cooking it. Yet Dr. Willett's team found that even the most careful trimming doesn't seem to have much of an impact on health outcomes, suggesting that other factors in the meat may be responsible for its health risks.

"It's not just the fat that's the villain," Willett says.

It's also not clear exactly how many servings of red meat you need to eat in order to introduce health problems, so cutting back is the safest strategy.

"Whatever your current intake is, if you reduce it there will be some benefit," Dr. Willett says.

You don't need to transform yourself into a vegetarian to protect your health, but you can make modest improvements to your diet by gradually cutting back on the amount of meat you consume. In the Harvard School of Public Health study, substituting a healthier source of protein for just one daily serving of red meat lowered participants' risk of dying prematurely. Switching to poultry dropped the risk by 14 percent, eating nuts lowered it by 19 percent, and substituting fish reduced it by 7 percent.

If you're worried that avoiding red meat will leave you lacking in essential nutrients, such as iron and zinc, don't be. Dr. Willett says you can easily get these nutrients from other food sources.

"With poultry and especially nuts, you get lots of minerals and vitamins, and fiber, in one healthy package," he notes.

Cutting back on red meat also doesn't mean that you have to deprive yourself of flavor.

"There's a huge variety of alternatives to red meat," Dr. Willett says. "Other cultures have evolved thousands of alternative ways to get protein, and many of them revolve around legumes and beans. Americans are mostly unaware of how interesting and how flavorful you can make dishes out of beans." He also cites nuts as a healthy and tasty protein source, which you can use as a topping for salads, or to make flour. "They're great because they come in so many different flavors."

As studies like this one make their way into the media, Americans are getting the message about red meat — and eating less of it as a result.

"Since we started our study of health professionals, red meat consumption of participants has gone down by 50 percent," Dr. Willett says. "People are making changes, but it doesn't happen overnight."

As a first step, try putting a chicken breast or piece of salmon on the grill instead of the traditional beef burgers and hot dogs the next time you cook out. You might be surprised at how good these alternatives can taste, and how little you'll actually miss red meat.

These red meat alternatives are so delicious that you'll never miss the real thing:

1. Grill up a veggie burger and top it with lettuce, tomato, mustard, pickles, and ketchup.

2. Layer lasagna with sliced mushrooms, onions, green pepper, and eggplant.

3. Serve scrambled eggs with a side of turkey bacon.

4. Marinate tempeh in low-sodium soy sauce or a mixture of garlic and water. Then dredge it in flour and pan-fry it in a healthy oil, such as olive or canola oil.

5. Top pizza with a mixture of artichokes, olives, and feta cheese for a Mediterranean-inspired meal. If you can't part with your pepperoni and sausage pizza toppings, try vegan alternatives.

6. Pan-fry a few slices of tofu, spread on a layer of barbeque sauce, and serve it up as a sandwich between two slices of walnut-lentil loaf. - Harvard Women's Health Watch

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