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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

Turn back time by avoiding these foods that age your skin

By Gretel H. Schueller





JewishWorldReview.com | Wrinkles are a natural part of aging, but that doesn't mean you can't do anything to prevent them. While plenty of us spend lots of money on creams and cleansers, the best place to find anti-aging products is in your grocery store or garden. What we eat is just as important--if not more so--as what we slather on our skin.

Nourishing our skin from the inside out can help beat the clock. And just as some foods can help slow the effects of time, other foods can speed up our skin's aging process, contributing to wrinkles and sagging.

What keeps skin looking healthy: Oil and collagen

Your skin is important; it's actually your body's biggest organ. Our skin is coated in a layer of natural oils that protect it and lock in moisture. As we age, the oil production slows down, and skin cells lose the ability to repair themselves as easily. Our skin's reserve of collagen--a type of protein that keeps skin firm, elastic and youthfully plump--also begins to run low, making skin thinner. And thin skin wrinkles more easily than thicker skin.

ENVIRONMENTAL FACTORS THAT AFFECT SKIN

Environmental factors, such as smog, cigarette smoking and sun exposure, can make your skin look older, drier and dull. What you eat matters, too. Avoid the following skin-aging foods to help minimize wrinkles and keep your skin healthy.

FOODS THAT AGE

1. Sugars and sweets

The average American eats a whopping 22 teaspoons of sugar a day. According to dermatologist Jessica Wu, M.D., author of "Feed Your Face," "a diet high in sugar" activates enzymes that "devour healthy collagen," leaving behind damaged fragments of collagen.

When skin's healthy collagen-making cells run into these fragments, they get confused, shut down and stop making collagen. As a result, the collagen-depleting effect, a process called glycation, is exponential. If collagen is a rubber band that keeps your skin looking firm, then glycation is tying it into knots and rendering it useless.

The end products of glycation ("advanced glycation end products," typically and appropriately shortened to AGEs), damage skin and other tissues. Among healthy people, the effects of glycation on skin start to show at about age 35 and increase after that, according to a 2001 study in the British Journal of Dermatology.

2. Saturated fats

It's not new news that a diet high in saturated fat is bad for your heart, but saturated fat may also be a major contributor to aging skin. A 2007 American Journal of Clinical Nutrition study that looked at more than 4,000 middle-aged women concluded that dietary differences did appear to influence the degree of wrinkling. A 17-gram increase in daily fat intake increased the likelihood of a wrinkled appearance. And a study in the Journal of the American College of Nutrition found that people who ate more butter experienced more wrinkling.

The reason for the sad fat-wrinkle connection is those pesky AGEs (again!). It turns out that fats can also react with collagen to produce AGEs.


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3. Fried, grilled and broiled foods

When certain foods are cooked in certain ways, guess what forms? Fat plus protein plus high, dry heat ages! Broiling, grilling and high-heat frying can all create AGEs. Those sear marks on a deliciously grilled steak, the finger-licking crispy bits on fried chicken, the crunch of browned bacon and basically any charred bits are all evidence of AGEs.

Researchers are noticing higher levels of AGEs in people in part because of the spread of processed foods. Yes, AGEs are also present in many processed foods that have been exposed to high temperatures to lengthen their shelf life. That high heat reacts with the sugars and fats to form AGEs.

There's no need to switch to a raw diet, however. Cooking methods that involve lots of water--such as steaming, stewing, poaching, braising and blanching--reduce the AGE-creation process because the liquid offsets the heat. So the more you cook with water, the more you stop AGEs.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)









© 2014, Eating WEll, Inc. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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