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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

5 foods to boost your mood naturally

By Brierley Wright, M.S., R.D.




Try one--or a few--of these 5 breakfast foods that help you lose weight


JewishWorldReview.com | If you're feeling blue--or want to fend off feeling that way--adding certain foods to your diet might help. Studies suggest the following foods may help reduce stress, ease anxiety and fight depression.

1. CHOCOLATE
This may not be news to you, but it's good to know there's some science behind the theory that chocolate makes us happy: A study done at the Nestle Research Center in Switzerland recently found that eating dark chocolate (1.4 ounces of it, to be exact) every day for two weeks reduced stress hormones, including cortisol, in people who were highly stressed. Experts believe this could be thanks to the antioxidants in chocolate. When you do indulge, be sure to account for the 235 calories that 1.4 ounces of chocolate delivers--or you may be stressed to see extra pounds creeping on.

2. CARBS


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Despite persistent myths to the contrary, carbs don't make you fat and they can boost your mood. In a new study in the Archives of Internal Medicine, people who for a year followed a very-low-carbohydrate diet--which allowed only 20 to 40 grams of carbs daily, about the amount in just 1/2 cup of rice plus one piece of bread--experienced more depression, anxiety and anger than those assigned to a low-fat, high-carb diet that focused on low-fat dairy, whole grains, fruit and beans. Researchers suspect that carbs promote the production of serotonin, a feel-good brain chemical. Also, the challenge of following such a restrictive low-carb diet for a full year may have negatively impacted mood.

3. FRUITS AND VEGETABLES (AND OTHER WHOLE FOODS)
In a recent study of close to 3,500 men and women published in the British Journal of Psychiatry, those who reported eating a diet rich in whole foods in the previous year were less likely to report feeling depressed than those who ate lots of desserts, fried foods, processed meats, refined grains and high-fat dairy products. Previous studies have shown that antioxidants in fruits and vegetables and omega-3 fatty acids in fish are associated with lower risk of depression. Folate, a B vitamin found in beans, citrus and dark green vegetables like spinach, affects neurotransmitters that impact mood. It's possible that the protectiveness of the whole-food diet comes from a cumulative effect of these nutrients.

4. FISH
Eating oily, fatty fish (salmon, tuna, sardines, rainbow trout) will give you omega-3s--a key mood-boosting nutrient and one our bodies don't produce. Omega-3s alter brain chemicals linked with mood--specifically dopamine and serotonin. (Low levels of serotonin are linked with depression, aggression and suicidal tendencies, while dopamine is a "reward" chemical that the brain releases in response to pleasurable experiences, such as eating or having sex.)

5. SAFFRON
In one study, from Iran's Roozbeh Psychiatric Hospital at Tehran University of Medical Sciences, 50 women with PMS were given two (15 mg) saffron capsules or placebo capsules daily over two menstrual cycles, keeping track of their symptoms in diaries. By the end of the study, over three-quarters of the women who'd taken the equivalent of a micropinch of saffron reported that their PMS symptoms (such as mood swings and depression) declined by at least half, compared with only 8 percent of women in the placebo group. In earlier studies, saffron had antidepressant effects comparable to the antidepressants fluoxetine (Prozac) and imipramine (Tofranil). Researchers believe that the spice works by "the same mechanism as Prozac," helping to make the feel-good neurotransmitter serotonin more available to the brain.

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


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