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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

A stroke of luck

By Hara Estroff Marano




Dietary variety keeps the brain's blood vessels happy


JewishWorldReview.com | Canny as it is, the brain deploys a number of ways to preserve its functions over time. Brain cells turn out a variety of homegrown neurotrophic factors to maintain integrity. Behavioral actions such as intellectual challenges and physical activity keep brains humming as well. The most significant way to keep brain cells healthy is to assure they get an adequate blood supply.

Unfortunately, interruption of blood flow to the brain-by blockage or hemorrhage-is common among Americans. Stroke is the third leading cause of death (after heart disease and cancer), and each year nearly 800,000 people suffer a stroke. While stroke risk dramatically increases after age 55, nearly a quarter of strokes occur among those under age 65. High blood pressure and smoking are two of the biggest risk factors.



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Yet researchers are discovering that diet plays a huge role in keeping the brain and its blood supply in good working order, and, in some cases, can even limit the damage to brain cells if stroke occurs.

  • Fruit Boost

    No one miracle food can eliminate the risk of stroke-but eating an array of fruits and vegetables confers significant protection. It's the variety that's important, say Swedish scientists, as it provides many different antioxidants that work synergistically to inhibit oxidative stress and inflammation of blood vessels, major factors in stroke risk. In a Karolinska Institute study of over 36,000 women, those with the highest antioxidant intake cut stroke risk 17 percent more than those with the lowest intake.

  • White Knights

    Bright color tends to be a good guide to antioxidant content in fruits and vegetables, yet white-flesh fruits such as pears and apples have a particular ability to ward off stroke, Dutch scientists find. In a 10-year study of over 20,000 heart-healthy adults, those who consumed the most white fruits and veggies-including bananas, cauliflower, and cucumber-had a 52 percent lower risk of stroke. For every 25-gram increase in consumption of white foods-an apple averages 120 grams-stroke risk fell by 9 percent.

  • Tea by Three

    Tea is yet another antioxidant powerhouse, and UCLA physicians find that drinking three cups a day cuts stroke risk by 21 percent. It doesn't matter whether tea is green or black; both contain the antioxidant epigallocatechin gallate. Tea is also rich in theanine, an amino acid that crosses the blood-brain barrier and, researchers speculate, displaces glutamate, a neurotransmitter responsible for much nerve-cell damage after a stroke. The effect of tea is linear; the more you drink, the more protection you get.

  • Milk Ilk

    Maintaining normal blood pressure throughout life is critical to cardiovascular health and to minimizing risk of heart disease and stroke. To that end, dairy products are important for optimal blood pressure regulation, at all ages. The calcium content, especially in low-fat milk products, helps tone the smooth muscle that lines arteries. In a study of 552 Canadian children ages 8 to 10, the highest intake of dairy foods was associated with the lowest levels of blood pressure, but only among normal-weight kids.

  • Fish Riches

    Add another item to the list of ways a diet well-stocked with fatty fish boosts health. Fish oilattenuates the adverse effects of air pollution on the cardiovascular system, a hidden factor in aging. Researchers gave healthy middle-aged adults 3 grams daily of fish oil supplements, or a similar dose of olive oil, and then subjected them to blasts of air pollution. Those taking fish oil were protected against negative changes in nervous system control of heart function and against increases in blood triglyceride levels.

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