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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

Eat your way young

By Environmental Nutrition editors




But what the research reveals about supplements


JewishWorldReview.com | Vitamin E, found in a variety of foods, such as spinach, peanut butter, sunflower seeds, nuts and vegetable oils, acts as an antioxidant, and may play a key role in preserving health during the aging process. This powerful vitamin is well known for its ability to protect against the damaging effects of free radicals, which are environmental by-products caused by pollution, smoking, and ultraviolet radiation.

Free radicals promote oxidative stress, which weakens and damages healthy body cells and, over time, manifests in a number of age-related diseases, including cancer, heart disease and Alzheimer's disease.

Documented research indicates that eating a diet rich in vitamin E may help delay the onset of age-related chronic diseases. At the same time, a growing body of evidence suggests that adding a vitamin E supplement to your daily repertoire of healthy habits may not provide the same benefits.

A meta-analysis published in the 2012 Journal of Alzheimer's disease reported that vitamin E intake through diet--not supplements--lowered the risk of developing Alzheimer's disease. In addition, researchers from Rutgers University in New Jersey in 2012 reported in Cancer Prevention Research that the type of vitamin E found in foods, not in alpha tocopheral (a form of vitamin E supplements) supplements, was cancer preventative.



PILLS DON'T COMPARE TO FOODS
A recent review of epidemiological and clinical trials on vitamin E published in Trends in Molecular Medicine concluded that the supplemental form of vitamin E yielded disappointing results in protecting against neurodegenerative diseases, such as Alzheimer's disease and Parkinson's disease. And, when it comes to slashing cancer risk, vitamin E supplements didn't live up to their hype, either.

A 2009 study in The Journal of the American Medical Association indicated that supplemental vitamin E did not have any impact in reducing colorectal, lung or overall cancer risk.

Scientists point out that supplemental, synthetic forms of vitamin E consist of only alpha tocopherol, a fat-soluble, chemical compound found in vitamin E, whereas the naturally occurring form of vitamin E found in foods consists of four tocopherol compounds and four tocotrienol compounds.

High doses of vitamin E supplements have produced disappointing results in some studies, which suggested they may even be detrimental to health. In a 2012 issue of the Journal of Clinical Oncology, dietary supplementation with vitamin E was found to significantly increase the risk of prostate cancer among healthy men.

EAT YOUR WAY YOUNG
When it comes to protecting against oxidative-stress related diseases, the power isn't in the pill, but in the food. Enjoy foods naturally high in vitamin E on a daily basis. Munch on a handful of nuts, include a daily serving of dark green vegetables, and use a moderate amount of vegetable oils for food preparation and dressing your salads.


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SOME VITAMIN E FOOD SOURCES

Wheat germ oil, 1 tablespoon: 20.3 mg, 100 percent DV

Sunflower seeds, dry roasted, 1 ounce: 7.4 mg, 37 DV

Almonds, dry roasted, 1 ounce: 6.8 mg, 34 DV

Sunflower oil, 1 tablespoon, 5.6 mg, 28 DV

Safflower oil, 1 tablespoon, 4.6 mg, 25 DV

Hazelnuts, dry roasted, 1 ounce, 4.3 mg, 22 DV

Peanut butter, 2 tablespoons, 2.9 mg, 15 DV

Peanuts, dry roasted, 1 ounce 2.2 11

Corn oil, 1 tablespoon, 1.9 mg, 10 DV

Spinach, boiled, 1/2 cup, 1.9 mg, 10 DV

Broccoli, chopped, boiled, 1/2 cup, 1.2 mg, 6 DV

Soybean oil, 1 tablespoon, 1.1 mg, 6 DV

Kiwifruit, 1 medium, 1.1 mg, 6 DV

Mango, sliced, 1/2 cup, 0.7 mg, 4 DV

Tomato, raw, 1 medium, 0.7 mg, 4 DV

Spinach, raw, 1 cup, 0.6 mg, 3 DV


Source: National Institutes of Health Percent DV: Nutritional requirements based on 2,000 calories per day

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


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