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

On Nutrition: Reasons to have a cup of tea

By Barbara Quinn

http://www.JewishWorldReview.com | "There is no trouble so great or grave that cannot be much diminished by a nice cup of tea," wrote Bernard-Paul Heroux. ((http://www.quotegarden.com/tea.html)

What is it about a cup of hot tea that is so…soothing? I happen to think it's the warmth that emanates from pretty tea cups. But scientists credit a host of naturally-occurring compounds in tea with beneficial health effects.

All tea comes from the same plant: Camellia sinensis. And over the centuries as this plant grew in the sun, says the USDA Agricultural Research Service, it formed chemicals called "polyphenols" to protect it from the elements. Polyphenols are family to "flavonoids" - health-promoting antioxidant substances found in many fruits and vegetables.

When tea leaves are processed into the various forms of tea, the flavonoid content changes, say researchers. Green tea, for example, contains more simple antioxidant flavonoids while black tea contains more complex varieties.

Green, black and oolong teas are all from the same C. sinensis plant…just processed differently. Green tea is minimally fermented - the process of exposing to air and drying. Black tea is maximally fermented. And oolong tea is somewhere in the middle.

Beside the fact that tea contains zero calories and soothes your soul, here are some other compelling reasons to enjoy a cup of tea:

Curb food cravings. "Afternoon tea" was supposedly started by the 7th Duchess of Bedford (England) to keep her hunger pangs at bay between lunch and dinner. And (from personal experience) it also seems to work in those munch-prone hours after dinner.

Lower cholesterol. Tea drinking has shown to help lower "bad" LDL cholesterol levels in some studies. Powerful antioxidant substances in tea are believed to be the reason.

Fight infections. Several compounds have been found in black and green teas that work like antibiotics to fight off the bad bugs that make us sick.

Prevent halitosis (bad breath). Swish with tea to suppress foul mouth odor? Researchers at the University of Illinois found that some of the polyphenols in tea inhibit the growth of bacteria in the mouth that can cause this unpleasant smell.

What about herbal teas? While not officially "tea" from the Camellia sinensis plant, infusions from the leaves of other plants may have their own benefits, according to scientists at Tufts University.

Chamomile and peppermint teas, for example, appear to have infection-fighting capabilities. Peppermint tea is also rich in antioxidants that help fight against cancer growth. And a clinical trial with hibiscus tea showed a blood pressure lowering effect in volunteers who drank 3 cups a day for six weeks.

How to make a perfect cup of tea? Here are some key steps, according to Cindy Bigelow, whose grandmother invented Constant Comment:

-Start with cold fresh water every time, not the leftover in your tea kettle. "It's the oxygen in the water that opens up the tea leaf for full flavor extraction," says Bigelow.

-For black and oolong teas, bring the water to a rolling boil and then pour over leaves or tea bag. Steep for 1 or 2 minutes.

-Green teas are more delicate. Use water that has just begun to boil and steep for 3 to 4 minutes.

-Do not, do not squeeze your teabag into your tea, says Bigelow. This releases bitter tannins that destroy flavor.

Lastly, "Remember the tea kettle," someone once said."It is always up to its neck in water, yet it still sings!"

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.

Comment by clicking here.

Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula.


What's new for 2012

Applications for healthy living
Clarifying organic terminology
Facts about type 1 diabetes
Myths and facts about diabetes
Food Still Better Than Supplements
Celiac questions

© 2011, The Monterey County Herald Distributed by McClatchy-Tribune Information Services