May 20, 2013
Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom :
The Kosher Gourmet by Cathy Pollak:
Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star
WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting
May 13, 2013
Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation
David G. Savage:
Church-state, literally? Supreme Court weighing public school graduation in a church
May 10, 2013
Rabbi Berel Wein: Be all that you should be
May 8, 2013
Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas
Obama administration quietly backs out of appeal over new contraceptive mandate
At Kerry-Putin meeting, US-Russia relations thaw --- a tad
The Kosher Gourmet by Leela Cyd Ross :
Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility
May 6, 2013
May 3, 2013
Kids, kittens the Same?
With employee perks at struggling Internet pioneer Yahoo! it's hard to tell
Artificial kidney offers hope to patients tethered to a dialysis machine
April 29, 2013
Poland's new Jewish museum celebrates life, doesn't revisit Holocaust
Terrorism in America: Is US missing a chance to learn from failed plots?
Boston Bomber's 'Svengali' Revealed
Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA
April 26, 2013
Clifford D. May:
Defense in the Age of Jihadist Terrorism
Sharon Palmer, R.D.:
How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty
April 24, 2013
Jewish World Review
Bamboo shoots, not yet mainstreamed on menus, can work wonders
Environmental Nutrition editors
A staple in Asian cuisine, bamboo has been eaten by the Chinese for more than 2,500 years. Yet, in this country, bamboo is most recognized for its non-culinary roles in construction, furniture and textiles. That isn't to say Americans don't appreciate the subtle sweet flavor and distinct tender crunch of bamboo shoots in their stir fry and curry--it just hasn't crossed into mainstream American menus yet. But as studies continue to reveal the health benefits of these little shoots, that may soon change.
Bamboo shoots, sometimes called bamboo sprouts, are the newest stems, or shoots, of the bamboo plant. Mostly of the Phyllostachys species, edible bamboo shoots are best when harvested early, just as they surface from the ground. Shoots are primarily consumed in countries such as India, Indonesia, Nepal, Vietnam, Philippines, China, Japan and Uganda, and are commonly used in all types of Asian dishes, from snacks and salads to soups and fried rice.
One cup of cooked bamboo shoots provides only 14 calories, but contains important nutrients, such as protein (4 percent Daily Value or DV), dietary fiber (5 percent DV), potassium (18 percent DV) and manganese (7 percent DV).
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A study on the effects of fiber found in bamboo shoots published in the journal Nutrition in 2009 found that women who consumed bamboo shoots lowered their total and LDL ("bad") cholesterol and experienced beneficial effects on bowel function. And the May 2011 Comprehensive Reviews in Food Science and Food Safety published a review of modern bamboo shoot research, reporting nutritional benefits due to the presence of cholesterol-lowering phytosterols and polyphenols, which have been shown to have anti-inflammatory and antioxidant effects.
IN THE KITCHEN WITH BAMBOO
Due to growing awareness of bamboo shoots as a healthy food, as well as an exotic flavor, bamboo is now being added as an ingredient to foods such as snacks, cereals, tea, rice mixes, and cookies. One of the world's fastest growing plants, bamboo--usually grown without fertilizers, pesticides, or irrigation--is a sustainable food, a ranking many health and eco-conscious consumers appreciate.
To prepare fresh shoots, cut off the hard end and remove the tough outer layer to reveal the off-white, tender part. Cut into slices, sticks or cubes, and soak in water for 30 minutes to a couple of hours to remove any bitter flavor before adding to a recipe. Cook them up in a stir fry, saute with a variety of seasonings, and toss onto any dish for a healthful boost.
Most markets in the U.S. stock bamboo preserved in several forms, including canned, pickled, fermented, dried and salted, but these may result in lower nutrient contents compared with their fresh form.
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(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)
© 2012, BELVOIR MEDIA GROUP DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.