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In this issue
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

6 heart-healthy eating tips help cut saturated fat but not taste

By Brierley Wright, M.S., R.D.




You'll save a whopping 31 grams of saturated fat per day


JewishWorldReview.com | You might already know that you should limit your saturated fat intake to no more than 10 percent of your total daily calories. Why? Because it raises your cholesterol and is bad for your heart. So, if you're eating 2,000 calories a day, that's 22 grams of saturated fat.

Here are some easy--and delicious--ways to slash saturated fat and incorporate more "good" unsaturated fats into your diet. Try these tips and you'll save a whopping 31 grams of saturated fat per day:

1. Replace cheese with avocado. Swapping out a piece of cheese from a sandwich and replacing it with avocado can save you 5 grams of saturated fat, plus provide some good-for-you unsaturated fats. A slice of cheese contains 6 grams of saturated fat, while one-quarter of an avocado has just 1 gram (plus 3 grams fiber).


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2. Cook with oil instead of butter. Whether you're cooking or baking, subbing canola oil for butter will save you 6 grams of saturated fat per tablespoon. One tablespoon of butter contains 7 grams of saturated fat, while the same amount of canola oil delivers just 1 gram. And 1 tablespoon of olive oil has 2 grams.

Overall, an easy way to guide your oil choice is to look for one that's liquid at room temperature. That means it's mostly made of healthy unsaturated fats; solid ones, such as coconut oil and palm oil, are mostly saturated fat.

3. Opt for fish over that burger. Although red meat is a good way to get protein and iron into your diet, it delivers a fair amount of saturated fat. One 3-ounce hamburger contains 4.5 grams of saturated fat. Trading that hamburger for a same-size piece of salmon will save you over 3 grams of saturated fat. And salmon also delivers heart-healthy omega-3 fats.

4. Top your salad with nuts instead of cheese. At EatingWell, we like to add a little fat to our salads: it gives them more staying power, and also helps you absorb more of the nutrients in the vegetables. Instead of adding cheese, try a small serving of nuts. You'll save 5 grams of saturated fat (an ounce of cheese has 6 grams saturated fat and 1 ounce of nuts has 1 gram saturated fat).

5. Go for lower-fat milk and yogurt. Choosing fat-free or low-fat dairy products and nixing the full-fat versions is one of the easiest ways to cut saturated fat from your diet. Choosing skim milk instead of whole saves 5 grams of saturated fat per cup. Prefer 1 percent milk? A cup contains just 1.5 grams of saturated fat, whereas a cup of whole milk boasts 5 grams. Replacing full-fat yogurt with low-fat yogurt saves 4.5 grams.

6. Spread peanut butter, not cream cheese, on that bagel. Peanut butter and cream cheese are both tasty additions to a piece of toast or a bagel. But choosing peanut butter over cream cheese will save you 3 grams of saturated fat: 2 tablespoons of peanut butter contains 2.5 grams saturated fat while 2 tablespoons cream cheese has 5.5 grams.

Overall, remember that fats--whether they're saturated or unsaturated--deliver a lot of calories in a small amount, so even when you're choosing healthier fats, use them in moderation.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)


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