In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
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

When 'healthy food' isn't

Sharon Palmer, R.D.

Only One Person from Bigstock

JewishWorldReview.com | What do deep-fried zucchini, salmon sauteed in butter, and garden pasta with Alfredo sauce have in common? They're examples of how you can take a perfectly delicious, healthful food and weigh it down calorically with an unfortunate preparation style.

"The way a food is prepared can have a huge impact on the amount of calories and nutrients," says Ruth Frechman, M.A., R.D., spokeswoman for the Academy of Nutrition and Dietetics and author of "The Food Is My Friend Diet." "Cooking methods may seem innocent, but they can ultimately affect waistlines and future health. In essence, (certain) preparations can 'ruin' a healthy food."

Just take a look at that deep-fried zucchini. Zucchini is a green vegetable, packed with vitamin C, potassium, fiber, and antioxidants--all for less than 20 calories per cup. By the time it's battered and dunked in oil, the calories skyrocket to over 300, and there may not be very much heat-sensitive vitamin C left in it, either.

Whether you're shopping for prepared foods, dining out or cooking at home, the most wholesome ingredients--lean poultry, fish, whole grains, vegetables, legumes, fruits, and nuts--can lose their luster if you prepare them with loads of butter, cream, oil, and salt.

Stay clear of these food preparation styles, which can detract from even the healthiest foods.

1. Deep-fried. Whether you're munching chicken, fish, or Mozzarella, if you see "fried," "crispy" or "breaded" on the description, chances are it's deep-fried. "Any fried food, whether from a restaurant or home, is loaded with calories, and high cooking temperatures can destroy some nutrients," says Frechman.


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2. Pan-fry. There's nothing wrong with a splash of olive oil to pan-fry or saute spinach or shrimp, but many restaurants--and home cooks--really glug on the oil, adding 120 calories with each tablespoon.

3. Buttered. Watch out for "butter" on the menu or on food labels of entrees, corn on the cob, crackers, or cookies; this artery-clogging ingredient contains 100 calories per tablespoon.

4. Salted. From salted nuts and pretzels to cured, salty meats, those tiny crystals of salt can really add up and push you over your daily sodium limit of 2,300 milligrams (mg) per day (even less if you're at risk for high blood pressure).

5. Grilled. Sure, grilling is a lean, delicious method of cooking meats, but watch out for over-grilling or charring, which can form potential carcinogens in animal proteins. However, there's no risk in grilled veggies, says Frechman.

6. Dressed. Salad dressings can toss hundreds of unwanted calories into your perfectly innocent mixture of vegetables. Creamy salad dressings can contain up to 170 calories and 3 grams (g) of saturated fat per ounce and vinaigrettes can pack up to 150 calories and 2 g of saturated fat per ounce. Just do the math if you slather a three-ounce portion over your salad.

7. Sauced. Watch out for decadent sauces and toppings that come with pasta, poultry, meat, or side dishes. For example, Alfredo sauce can add more than 400 calories to your dish.

8. Dipped. Think twice about those condiments you dip your sandwiches, chicken and sushi into. Soy sauce adds 900 mg of sodium per tablespoon, barbeque sauce can pack in up to 120 calories and 460 mg of sodium per ounce, and honey-mustard sauce can add 140 calories, 2 g saturated fat, and 320 mg of sodium per ounce.

To make the most of your wholesome food ingredients, try our healthy food prep styles:

1. Don't toss the salad. Instead, serve a small amount of light or oil-based dressing on the side. "Put the salad on your fork and then 'dip' it into a small amount of the salad dressing," suggests Frechman.

2. Quickly sauteing veggies or lean meats, poultry or fish in a small amount of olive oil is a great preparation technique. Just measure out no more than one tablespoon for an entire family-sized meal.

3. The fresher, the better. The best way to preserve all of those nutrients in foods is to serve them fresh, such as in a salad or veggie appetizer.

4. Don't toss out the peel. Remember, most of the nutrients in plant foods are found in the skin or directly under the skin. Don't peel your fruits and veggies with edible skins, such as potatoes, carrots, cucumbers, apples and pears.

5. Crisp steaming. Don't overcook vegetables in large amounts of water, which can leach nutrients. Steam them until they are crisp-tender.

6. Slow cooking. Pull out your crock pot to cook meats in slow, moist heat--a cooking style that doesn't promote the development of carcinogens. It's also great for cooking beans and lentils.

7. Try a rice cooker. The best way to cook whole grains, such as brown rice, wheat berries, barley and quinoa is to place the grain and the recommended amount of water into a rice cooker and push the button.

8. Bake it. Place chicken, fish, potatoes, and casseroles in the oven for an easy, light cooking technique.

9. Skip the sauce. Instead of relying on fatty, salty sauces, dips and condiments, serve "clean" whole foods with plenty of herbs, spices, tomato sauce, and lemon juice for flavor.

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(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)