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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 Nov 17, 2010/ 10 Kislev, 5771

Natural is Better?

By John Stossel




http://www.JewishWorldReview.com | It's not what we don't know that causes us trouble. It's what we know that isn't so. Whichever famous writer said that (it's been attributed to many), what he said carries truth.

What are some of the things we know that aren't so? Here's one: Grass-fed "free-range" beef cattle are better for the environment — and for you — than factory-farmed corn-fed cattle. It does seem to make sense that the steer raised in the more "natural" environment would be better for the world.

Michael Pollan, the prolific food author and activist, wrote in The New York Times that "what was once a solar-powered ruminant (grass-fed steer) (has been turned) into the very last thing we need: another fossil-fuel machine." How so? Farmers burn fossil fuels to ship corn to feed cows instead of letting them eat what's naturally under their feet.

Restaurants serving burgers supposedly made from grass-fed beef self-servingly claim their foods are healthier for the planet. The American Grassfed Association — surprise, surprise — says its cattle are better for the environment because harmony is created between the land and the animals.

People believe. Nobody likes the idea of cattle jammed into feedlots. When we asked people which kind of cattle were better, we got the expected answers:

"Free roaming."

"Cows should be outside."

"Free-roaming grass-fed cows, because you've got happy cows. They've lived a happy life out in sunshine."

It's logical to think that grass-fed steers might be better for the environment, but so often what sounds logical is just wrong.

Don't believe me? Dr. Jude Capper, an assistant professor of dairy sciences at Washington State University, has studied the data.

Capper said: "There's a perception out there that grass-fed animals are frolicking in the sunshine, kicking their heels up full of joy and pleasure. What we actually found was from the land-use basis, from the energy, from water and, particularly, based on the carbon footprints, grass-fed is far worse than corn-fed."

How can that be?

"Simply because they have a far lower efficiency, far lower productivity. The animals take 23 months to grow. (Corn-fed cattle need only 15.) That's eight extra months of feed, of water, land use, obviously, and also an awful lot of waste. If we have a grass-fed animal, compared to a corn-fed animal, that's like adding almost one car to the road for every single animal. That's a huge increase in carbon footprints."

Once again, modern technology saves money and is better for the earth. By stuffing the feedlot animals with corn, farmers get them to grow faster. Therefore they can slaughter them sooner, which is better for the earth than letting them live longer and do all the environmentally damaging things natural cows do while they are alive.

"Absolutely right," Capper said. "Every single day, they need feed, they need water, and they give off methane nitrous oxide — very potent greenhouse gases that do damage."

But what about damage to people? Some advocates of grass-fed beef claim that the more naturally raised animals are healthier to eat.

"There is absolutely no scientific evidence based on that. Absolutely none," she replied. "There is some very slight difference in fatty acids, for example, but they are so minor that they don't make any significant human health impact."

But what about those hormones the cows are given? Surely that cannot be good for us.

"What we have to remember is every food we eat — whether it's tofu, whether it's beef, whether it's apples — they all contain hormones. There's nothing, apart from salts, that doesn't have some kind of hormone in them."

So the next time you reach for that package of beef in the grocery store tagged with all the latest grass-fed, free-range lingo, remember: Not only does it often cost twice as much, but there's no evidence it's better for the environment or better for you.

It's just another food myth.

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