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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

There are plenty of nutritional food bargains out there

By Sharon Palmer, R.D.





JewishWorldReview.com | "Healthy food is expensive." That's often the belief surrounding nutritious foods, especially fresh fruits and vegetables. However, evidence indicates that it might not be true. A May 2012 study conducted by the U.S. Department of Agriculture found that, on a per serving basis, many whole plant foods, such as grains, beans, fruits and vegetables, are less expensive than foods we should consume in moderation, such as sweets, chips and fatty meats.

It makes sense that minimally processed plant foods should be lower in cost than more highly processed selections; after all, the less food processing and packaging involved, the lower the food cost. (Think whole potatoes vs. potato chips.) However, even healthy whole foods, such as fresh berries, macadamia nuts and wild salmon, can be costly because of availability, cultivation and transportation.

But if you base the majority of your food purchases on seasonal, local nutrition bargains--foods that provide high nutrition content for a relatively low cost--you can allow for a splurge on wild-caught fish, delicate raspberries or specialty nuts more often.

Check out our nutrition experts' top picks for nutrient-rich food bargains. Prices are based on average retail surveys from the U.S.D.A. and U.S. Department of Labor.

1. Eggs (16 cents per large egg)

"Eggs are rich in protein, versatile and good for any meal or a snack. Eggs also contain lutein and zeaxanthin, two cousins of beta-carotene, which may help prevent age-related eye disease," says Virginia-based registered dietitian Jill Weisenberger, M.S., R.D., C.D.E., author of "Diabetes Weight Loss, Week by Week."

2. Onions (12 cents per small onion)

Rich in fiber, minerals and vitamins B6 and C, the onion offers a much needed nutritional and flavor punch. They also contain phytochemicals, such as quercetin and allyl sulfides, which are linked to heart health, immune function and anti-cancer effects. Add them to a number of dishes, such as soups, stir-fries, and casseroles.

3. Peanut Butter (20 cents per 2 Tbsp)

America's favorite spread is packed with nutrients, such as "healthy fats, protein, fiber, B vitamins and magnesium--and it tastes yummy," according to Nancy Clark, M.S., R.D., Boston-based sports nutritionist, and author of "Nancy Clark's Sports Nutrition Guidebook." Spread it on toast, sandwiches and crackers for a power snack.

4. Popcorn (16 cents per 1 cup popped) Enjoy a healthy, whole grain snack for mere pennies. "Buy unpopped kernels and pop them in your microwave. Put three tablespoons of kernels in a brown paper lunch bag. Flatten the bag and fold the top down. Now pop it on your microwave's popcorn cycle," suggests Weisenberger.

5. Banana (14 cents per small banana)

The most popular fruit in the world, bananas are a good source of key nutrients, including fiber, vitamins B6 and C, manganese and potassium. Unlike most fruits, bananas grow year round and ripen best off the plant, which makes them more economical.

6. White Potatoes (17 cents per small potato)

"Don't forget the humble spud. It's kind to your heart because it's essentially fat and cholesterol free, very low in sodium, and gives us fiber and vitamin C. Plus, it provides two minerals important to blood pressure control: potassium and magnesium," says Weisenberger. Bake or roast potatoes--skins and all--to preserve nutrients.

7. Old-fashioned oats (11 cents per 1/2 cup dry)



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Sure, this whole grain is packed with minerals, but it's their heart-healthy fiber that has nutrition experts so excited. Studies show that just 3 grams of soluble oat fiber per day--the amount found in one bowl of oatmeal--lowers total cholesterol by 8 to 23 percent in individuals with elevated levels.

8. Kidney Beans (13 cents per 1/2 cup cooked) "Kidney beans provide exceptionally high antioxidant activity, along with a satiating combination of soluble fiber and protein. They're convenient in the canned form and budget-friendly for everyone in the dry form," says Jackie Newgent, R.D., C.D.N, culinary nutritionist and writer. Use them in soups, salads and wraps.

9. Carrots (9 cents per small carrot)

These crunchy root vegetables are packed with heart-healthy beta carotene, fiber, vitamin C and potassium. A bag of whole, fresh carrots can last in your frig for weeks, offering a crunchy, colorful twist to soups, salads, appetizers and stir-fries.

MAKE THE MOST OF YOUR FOOD DOLLARS


  • Buy in season. Save the fresh strawberries for late spring in order to save money. If you purchase produce out of season, you may pay a premium for cultivation in hot houses or lengthy transportation from distant locations. And they won't taste as good, either.

  • Turn to preserved produce. Canned and frozen fruits and vegetables, prepared without added sugar and salt, can be an economical, nutritious choice for out of season produce. Plus, the crops are harvested at their delicious, seasonal peak before they are processed. Stock your freezer with frozen berries, corn, green beans and spinach, and your pantry with canned peaches, tomatoes and applesauce.

  • Power up on whole grains and legumes. Pound for pound, plain simple kernels of grains, such as barley, wheat berries and brown rice, and legumes, such as dried beans, split peas and lentils, provide a boatload of nutrients, including fiber, protein, vitamins and minerals, for a petite price.

(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)


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