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 June 9, 2014 / 11 Sivan, 5774

Fat facts and fat fiction

http://www.JewishWorldReview.com | If you're confused about fats these days, you're in good company, says Consumer Reports. With research coming in at breakneck speed in recent years, even experts have a hard time agreeing about which fats we should consume, and in what exact proportions, to improve our health and prevent chronic disease.

Here's what the strongest evidence says about healthy choices.

Are saturated fats still "bad"? Yes, the best available evidence suggests that saturated fat found in such food as meat, full-fat cheese and cake is still worse for you than the unsaturated fat in vegetable oils, nuts and avocados. According to a recent report from the United Nations, there is convincing evidence that replacing saturated fat with polyunsaturated fat reduces the risk of heart disease.

There's an important caveat: When cutting saturated fats, substitute with healthful alternatives, not refined carbohydrates, which are found in such items as white bread, pizza and snack foods. Otherwise, you probably won't reduce your risk of heart disease and may well increase it, according to the U.N. report.

Which are better: mono- or polyunsaturated oils? Nutritionists can't agree about this one, though they do agree that unsaturated fats are better than saturated ones. On the one hand, there is plenty of evidence to support the health benefits of the Mediterranean diet, which calls for generous amounts of olive oil, a mostly monounsaturated fat. But when researchers make direct comparisons of mono- and polyunsaturated fats, they generally find stronger evidence of a cardio-protective effect for polyunsaturated fat, found abundantly in safflower, soybean and sunflower oils.

Should I consider the omega-6 to omega-3 ratio? Omega-6 and omega-3 are two types of polyunsaturated fat -- a "good" fat. Many studies suggest that diets rich in two omega-3 fats -- eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in high levels in fish -- are linked to lower rates of cardiovascular disease.

To maximize those heart benefits, some experts recommend limiting omega-6 fat found in sources such as corn oil and soybean oil, which have become common in the human diet only in the past 100 years or so, and getting more omega-3s from traditional sources such as fish.

Can fats affect cancer risk? Consumer Reports notes that it's your body fat -- not the fat in your food -- that you should be worrying about most when it comes to cancer risk. According to a comprehensive 2007 review of studies by the World Cancer Research Fund and the American Institute for Cancer Research, there is no strong, convincing evidence that eating more or less total fat, or any individual type of fat, has any significant effect on cancer.

Since obesity is one of the few diet-related factors that is strongly and consistently linked to a risk of cancer, the best diet for cancer prevention may be one that can help you maintain a healthy weight.

Are coconut and palm oil good for you? The consensus is that those oils are loaded with cholesterol-raising saturated fat. But dissenters say there is emerging evidence that tropical oils, especially coconut oil, behave differently in the body than animal-derived saturated fats, and might have underappreciated health benefits.

What to do? Consumer Reports says that your best bet for the time being is to limit consumption of those oils but keep an open mind.

How does processing affect the benefits and risks of oil? Oils may be processed using mechanical pressing or heat and chemicals, a method that can affect its flavor and potentially its health benefits.

Olive oil, for example, is prized for the complex flavors that are strongest when the oil is fresh from the fruit. That's why higher grades (extra virgin and virgin) are given only to mechanically pressed oil that hasn't been treated with heat or chemicals. Those premium oils contain higher quantities of antioxidants, which are eliminated or reduced from lesser oils during processing.

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.


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