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

Which foods are best? Busting nutrition myths

By Sharon Palmer, R.D.

JewishWorldReview.com | Should I eliminate gluten from my diet? Which "superfoods" should I eat? Are "natural" foods any better for me? These are the questions on the minds of thousands of consumers today. Yet the information presented on the Internet and in many magazine articles is not always accurate, giving rise to many myths and urban legends about which foods you should eat to achieve optimal health.

Our nutrition experts weigh in on some of today's top nutrition myths:

Eliminating gluten is one of today's hottest diet trends. The gluten-free food business is set to reap $7 billion this year, and more than half of these foods will be purchased by people with no clear medical reason to avoid gluten.

"While individuals with diagnosed celiac disease and gluten sensitivity must go gluten-free, scores of others are also shunning this protein found in wheat and barley. They do so with misguided hopes of getting healthier, dropping pounds, improving sports performance and more. There are healthier ways to lose weight," says Jill Weisenberger, M.S., R.D., C.D.E., a Virginia-based dietitian and author of "Diabetes Weight Loss: Week by Week."

Weisenberger reports that this fad diet can lead you to miss out on important nutrients found in whole grains, which have been linked with less heart disease, obesity and some types of cancer.

You've seen "superfoods" touted in the media, but the message that some plant foods are better than others may not be entirely accurate.

"Often, fruits or vegetables are declared 'superfoods' on the basis of their antioxidant content," says Karen Collins, M.S., R.D., C.D.N., nutrition advisor for the American Institute for Cancer Research. However, she explains that the antioxidant levels of foods determined in a test tube may not mean much to the human body.

"When you hear about superfoods, it's easy to assume that eating 'regular' vegetables and fruits doesn't matter. Nothing could be further from the truth. Studies suggest that we get maximum health benefits from eating a wide variety (of food). Synergistic effects of the different nutrients and phytochemicals they contain seem to add up to provide more health-protective effects than any single superfood can provide," says Collins.

The U.S. Department of Health reiterated the importance of cutting sodium in the Dietary Guidelines, suggesting that you limit it to 2,300 milligrams (mg) per day for healthy people, and even lower, to 1,500 mg if you're at high risk for hypertension. However, many people believe that this rule only applies to people who are "salt-sensitive."

"The fact is, we are all salt sensitive to some degree--and the large majority of us are vulnerable to the risks of a high-salt diet. Ninety percent of us will develop high blood pressure--a silent killer--at some point in our lives, and most cases are a reaction to the outrageous amount of salt that taints our food supply. Lowering sodium in our diet is a public health necessity, one that would benefit all of us," says Janet Bond Brill, PhD., R.D., L.D.N, heart disease expert and author of "Blood Pressure Down."

While most Americans are certainly eating more sugar than is healthful--16 percent of our total calories come from the sweet stuff--it doesn't justify the paranoia that many attach to sugar.

"Although some people vilify sugar as the cause of everything under the sun, including obesity and type 2 diabetes, there's not enough evidence from long-term studies to say that sugar is, in and of itself, toxic and causes disease and other adverse health effects," says Elisa Zied, M.S., R.D., C.D.N., dietitian and author of "Nutrition at Your Fingertips."

However, she adds that consuming too much added sugar from sugary beverages, candy, and desserts at the expense of foods that provide invaluable nutrients--fruits, vegetables, whole grains, beans, nuts, low fat dairy foods, fish, lean meats and poultry--is certainly not a recipe for optimal health.

Many consumers don't consider preserved produce, such as canned, frozen or dried, to count as a serving of fruits or vegetables, according to surveys. However, the U.S. Department of Agriculture doesn't differentiate among the forms eaten.

"Picked at the peak of freshness, frozen and canned produce offers a comparable, and in some cases more favorable, nutrition contribution," says Barbara Ruhs, M.S., R.D., L.D.N., supermarket dietitian for Bashas' Family of Stores in Arizona.

In fact, some nutrients, such as the antioxidant lycopene in tomatoes, are more bioavailable to your body when they are heat-processed during canning. Preserved produce is a more sustainable choice when fresh produce is out of season.

Some popular diets would have you think you can never enjoy a slice of cake on your birthday or a handful of chips at a backyard barbeque. However, the Academy of Nutrition and Dietetics recently announced that it's your total diet--what you eat day in and day out--that really matters.

"You don't have to give up your favorite foods to gain health benefits. Simply focusing on adding extra servings of fruits and vegetables offers more payoff than completely gutting your diet," suggests David Grotto, R.D., L.D.N, dietitian and author of "The Best Things You Can Eat." Creating an environment of healthy food choices every day--focusing on lean meats, fish, whole grains, legumes, fruits and vegetables--can help you afford modest servings of treats.


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Time and time again, surveys find that consumers rate organic foods as "healthier" than their conventional counterparts, but studies don't always support this.

"Just because a food is labeled 'organic' doesn't mean it's more nutritious. Stanford researchers analyzed 240 studies and concluded that organic foods are not more nutritious than conventional foods. However, choosing organic can reduce exposure to pesticide residues and antibiotic-resistant bacteria," says Zied. Remember that organic junk foods--cookies, snack foods, chips--are definitely no healthier than conventional junk foods.

Urban legends abound on soy, purporting that it causes everything from feminizing effects on men (not true) to breast cancer.

"At one time, there was concern that compounds in soy known as phytoestrogens could promote estrogen-sensitive cancers, such as the most common form of breast cancer. Now we have more studies in people, which show that soy may reduce risk of breast cancer if consumed in youth or adolescence. Although it may not reduce risk in women who begin eating it later in life, there's no sign of an increase in risk. Moderate consumption--one to two servings a day--is now considered safe, even for women who had estrogen receptor positive breast cancer," says Collins.

Food marketers have learned that "natural" on the food label really sells. It conjures up images of wholesome ingredients plucked straight from nature, but this term is deceiving.

"There is not a true definition for 'natural' on food labels," says Jessica Crandall, R.D., Certified Diabetes Educator at Sodexo Wellness and Nutrition, and National Spokesperson for the Academy of Nutrition and Dietetics. Indeed, the U.S. Food and Drug Administration has yet to develop a definition for use of this term on food labels.

Misperceptions about farm-raised fish are plentiful, from the addition of artificial coloring to inferior nutritional quality. Ruhs reports, "The latest technology in aquaculture is actually a solution for sustaining fish populations into the future. And farm-raised fish provides an excellent source of omega-3 fatty acids with reduced risk of mercury contamination. Modern aquaculture has reduced the use of antibiotics in farm-raised fish. There is also no added coloring, contrary to popular opinion; astaxanthin, a naturally occurring and essential antioxidant added to the diet of farm-raised fish, provides the pigmentation in salmon."

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

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