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

How cockroaches evolved so as to bypass 'roach motels'

By Pete Spotts

JewishWorldReview.com | (TCSM) If you're a cockroach whose ancestors have scurried across the planet, it's a safe bet you've learned a thing or two about survival.

Now, researchers have uncovered one secret to that survival, especially in the face of human exterminators. It's all in the bugs' equivalent of taste buds. Over a remarkably short time, the genetics behind their taste buds have shifted in ways that signal "poison ahead," even when the poison is baited with a form of sugar known as glucose.

"We don't know if glucose actually tastes bitter" to roaches that have evolved to avoid the sugar, notes Coby Schal, an entomologist at North Carolina State University and a member of the team conducting the study. But the team did find that when these roaches tasted glucose, the action fired up tiny taste sensors that respond exclusively to bitterness. The bugs dropped what they were about to eat and beat feet to hunt for more palatable morsels.

A relative handful of entomologists has been studying roaches for years, largely with the aim of finding more-effective ways to eradicate the pests. The bugs find nourishment in everything from food scraps to dirty laundry. Roach infestations can represent a health threat as well, researchers say, by spreading diseases.

Beyond the yuck factor, which is enormous, the creatures also display some remarkable traits. Scientists note that they can live life as hermits or in extended families whose fathers and mothers are monogamous. They can breathe intermittently, holding their breath for up to seven minutes as a way to conserve body moisture that might otherwise escape as they exhale. And they serve as ubiquitous models for studying a range of biological functions they share with other insects.

Indeed, the Human Genome Sequencing Center at Baylor University's Texas Medical Center in Houston currently is working to sequence the genome of the German cockroach to better understand what makes these pests tick.

For its part, the North Carolina State University team has focused on the taste mechanisms that cockroaches employ. The study is the first to show how an insect's cellular tools — in this case, taste receptors — control its ability to adapt to changes in its environment. In this case, the change is the arrival of baited poison.

In the mid-1980s, exterminators shifted from sprays to bug traps to deal with roaches. But within six or seven years, the roaches increasingly avoided the traps, despite the sugary come-hither coatings on the poison that the traps contained. The bugs had become glucose-averse.

Jules Silverman, another member of the team, found that the aversion was handed down from one generation to another, and so concluded that the emergence of glucose aversion stemmed from a genetic change in the population of bugs exhibiting the aversion.

The current study, led by Ayako Wada-Katsumata, also at North Carolina State, focused on the bugs' taste mechanism because of its relationship to eradication efforts. The team compared the taste-related behavior of the sugar-shunning roaches with roaches that still readily accepted glucose as sweet.

A roach's taste buds actually are tiny hairs on appendages near its mouth. Some hairs are sensitive to sweet, others to bitter. But even the hairs responsive to sweet have a mix of sensors on them — one for sweet, one for bitter, and two that sense both tastes. The hairs most sensitive to sweet also can distinguish between glucose and another sweetener, fructose.

These "sweet" hairs and their mix of sensors were the focus of the study.


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The team first analyzed the sweet-hair responses of roaches not averse to glucose, then turned their attention to the glucose-avoiders.

The team found that in the glucose-averse population, contact with glucose triggered a much more intense response from bitter sensors than it did from sweet sensors on the sugar-sensitive hairs. Indeed, the researchers say the response from the bitter sensors actually inhibited the response from the sweet sensors. Yet, when the team changed the sweetener from glucose to fructose, the glucose-averse bugs lapped it up.

The researchers are now trying to figure out whether the aversion trait evolved internally within the averse populations, whether the trait actually is an ancient, dormant tool for picking good food from bad reawakened by extermination efforts, or whether it came about through interbreeding with populations that were naturally glucose-averse.

As for exterminators, the team recommends not one attracting agent, not two, but a "smorgasbord" of attractants to baffle a bug that "learns" quickly and retains those lessons down the generations.

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© 2013, The Christian Science Monitor