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

Tomatoes and stroke protection

By Harvard Health Letters | Here's another reason to savor tomatoes: A recent study published in the journal Neurology finds they may help lower your risk of ischemic stroke--blockage of a brain artery that starves cells of oxygen and causes them to die.

"We don't understand it entirely yet, but the lycopene in tomatoes may have specific properties that protect the cell in a way other antioxidants may not," says Dr. Edward Giovannucci, a professor of nutrition and epidemiology at the Harvard School of Public Health.

Lycopene, a carotenoid that gives tomatoes their brilliant red color, is also a powerful antioxidant that eliminates dangerous free radical cells that cause damage to our bodies. Past research has shown that lycopene may help lower the risk of cancer.

Researchers found that men with the greatest amounts of lycopene in their blood had a 55 percent lower chance of having a stroke, and a 59 percent reduction in strokes due to blood clots. Researchers suggest that lycopene, in addition to attacking free radicals, also reduces inflammation and cholesterol, improves immune function, and prevents blood from clotting. That may be key to reducing strokes, which are caused by blockages in blood flow to the brain (from clotting) or by brain blood vessels that burst.


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Dr. Giovannucci says most of that is plausible and very promising.

"However," he cautions, "we have to figure out which beneficial results are due to lycopene and which are due to other healthy lifestyle habits."

So how much lycopene does it take to protect against stroke? Dr. Giovannucci recommends at least 10,000 micrograms of lycopene per day. That sounds staggering, but plenty of lycopene is found in common foods.

Not all foods with lycopene are created equal. Lycopene is better absorbed in the body when it's in a food with some fat, such as tomato sauce. But don't start eating a diet predominantly containing tomatoes. Dr. Giovannucci says it's better to eat a variety of healthy foods and aim for the daily lycopene intake.

You may find it tempting to take a lycopene supplement, but Dr. Giovannucci says it's not the same.

"You may be getting the wrong form of lycopene. Also, there are compounds in food that may be part of what makes lycopene so beneficial," he explains.

Your best bet is sticking to a diet rich in tomato-based foods. It's cost-effective, it's easy, and it's not dangerous if you overdo it. Best of all, lycopene is likely in many of your favorite foods. -- Harvard Health Letter

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