Home
In this issue
April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Nutrient-boosted foods new weapon against blindness

By Andy Coghlan




The 'medical miracle' sitting in the vegetable aisle


JewishWorldReview.com | There's a new weapon in the battle against blindness, and it's bright orange. A sweet potato bred naturally to contain loads more beta carotene than its traditional counterparts has helped stave off vitamin A deficiency in thousands of Ugandans. The announcement comes as other results confirm that beta-carotene-packed genetically modified rice can also boost dietary vitamin A effectively. Beta carotene is converted into vitamin A in the body.

About half a million children in Africa and Asia go blind every year because their diet contains too little vitamin A, which is vital for vision and the immune system. Of those who lose their sight, two-thirds die within months.

Aid agencies currently treat the deficiency by giving children high-dose capsules of vitamin A twice a year, but supplying the missing vitamin through locally grown food would be more practical and sustainable.

Enter the sweet potato. The orange flesh of a standard sweet potato betrays its beta-carotene content -- the same stuff responsible for the carrot's hue. The new strain has four to six times the beta-carotene of an average sweet potato.



FREE SUBSCRIPTION TO INFLUENTIAL NEWSLETTER

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". In addition to INSPIRING stories, HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


A two-year project involving 10,000 households in Uganda found that vitamin A intake doubled in women and in children aged 6 to 35 months who ate the improved sweet potatoes compared with families that continued eating regular varieties. By the end of the project, almost 90 percent of kids eating the new strain had escaped vitamin A deficiency, compared with just 50 percent in a control group.

"There's great potential for these potatoes," says Christine Hotz, of the International Food Policy Research Institute, Washington, D.C., who headed the Ugandan project (Journal of Nutrition). More controversial than the naturally bred sweet potatoes is Golden Rice -- genetically engineered to contain 30 micrograms of beta-carotene per gram. Ordinary rice has none.

Critics had claimed that the rice is impractical. According to calculations by Greenpeace, people would need to eat huge amounts -- as much as 18 kilograms of cooked rice a day -- to obtain enough vitamin A.

A study involving 68 Chinese children demolishes the criticism. Guangwen Tang, of Tufts University, Boston, Mass. and colleagues have demonstrated that just 100 to 150 grams of the rice -- about half the children's daily intake -- provided 60 percent of the recommended daily intake of vitamin A.

The children were given beta-carotene either in the rice, in pure form in oil, or in spinach. All the beta carotene they received contained isotopes enabling any vitamin A made from it to be distinguished from vitamin A that was already circulating in their blood.

Analyses showed that it took 2.3 grams of beta-carotene derived from rice to make a single gram of vitamin A -- only marginally less efficient than making it from oil, which took 2 grams (American Journal of Clinical Nutrition.

"The conversion rate can't get better than that," says Adrian Dubock, project manager for the Golden Rice Project. He hopes that Golden Rice will eventually become widely available, despite objections. "It's been a long haul, but the new results give us confidence we're on the right track," he says.

Sign up for the daily JWR update. It's free. Just click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Comment by clicking here.


© 2013, NEW SCIENTIST MAGAZINE. REED BUSINESS INFORMATION LTD. ALL RIGHTS RESERVED. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

FOOT_DELIMITER ; echo $article_footer; } ?>

Quantcast