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

Keen Cuisine: Champions of Breakfast

By Hara Estroff Marano

New research once again shows the value of stoking your furnace every morning

JewishWorldReview.com | Depending on which survey you trust, anywhere from 10 to 50 percent of Americans skip breakfast, at least on weekdays, and many of the rest grab a donut on the way to work if they don't wolf down something like cold pizza or a bowl of Froot Loops at home.

Men aged 18 to 34 are the biggest breakfast-beaters, followed by teens and, according to most reports, working mothers. Of course, almost all of those same people believe that breakfast is the most important meal of the day, although they may not be able to articulate exactly why. It has something to do with fueling the brain and the rest of the body and setting the digestive system in motion.


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But an array of new research demonstrates that breakfast and its composition regulate many body systems that have a lasting impact on alertness and general health.


Common as it is, skipping breakfast leads to upregulation of appetite and blood sugar alterations that set the stage for obesity and diabetes, Minnesota scientists find. Children who skipped breakfast not only felt increasingly hungry but felt more tired and less energetic--scarcely conditions for learning.

Among adults, those fed a breakfast of low glycemic index foods, such as whole grains, had significantly lower blood sugar levels two hours after eating. Those skipping breakfast and those eating more refined carbohydrates experienced a later plunge of blood sugar levels.


British researchers who tested the effects of skipping breakfast on 12 healthy men found that they compensated calorically, consuming 17 percent more calories at lunch than did those who ate breakfast. The skippers also felt hungrier and more eager to eat two hours later. And in response to a midmorning calorie boost, their blood glucose levels and serum insulin responses rose significantly, as did blood levels of free fatty acids, which are linked to insulin resistance.

Missing breakfast affects more than breakfast; it leads to metabolic, hormonal, and appetite shifts later in the day.


Eating foods for breakfast that have a low glycemic index keeps blood sugar levels from spiking not only all morning but after the next meal, too, researchers report. Low-index foods, which produce only gradual rises in blood sugar and insulin levels, increase feelings of satiety; when eaten at the start of the day, they curb appetite for lunch and later. People spontaneously choose to eat less the rest of the day. A breakfast of low glycemic index foods can both control weight and lessen the possibility of developing diabetes.


Among foods with a low glycemic index, nuts rank high, making them a good choice for topping such breakfast contenders as grain-rich cereal and yogurt. They're best eaten with the skin intact, as the skin is a particularly rich source of phytochemicals that protect against many disorders.

Almonds separately have been shown to decrease the risk of diabetes by increasing insulin sensitivity and modulating post-meal blood glucose levels. Among the newest findings: In addition to being nutrient-rich, almonds act as prebiotics in the gut, boosting levels of beneficial bacteria.


Fiber-rich carbs, such as in fruits and whole grains, significantly reduce C-reactive protein, an inflammatory agent linked to cardiovascular disease and cancer, report Seattle researchers, who studied 80 healthy adults, half of whom were overweight.

Such a diet, consisting of low glycemic index foods, also increased levels of the hormone adiponectin, which protects against cancer, as well as metabolic disorders. No such effects occurred among those who ate highly processed carbohydrates. "Quality counts," they conclude. "Not all carbohydrates are created equal."

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