In this issue
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

Bamboo shoots, not yet mainstreamed on menus, can work wonders

By Environmental Nutrition editors

JewishWorldReview.com | 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.

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.)