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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

The juice on the juicing craze

Environmental Nutrition editors



JewishWorldReview.com | "Juicing" is on the fast-track from fad to full-on health craze. Thanks to an explosion of juice bars and celebrity endorsements, satisfying that thirst for greens, super fruits, or carrot juice is en vogue right now. But healthy as these juicy concoctions seem, there's a tall order of hype muddling science with slick marketing here.

Juicing can be a great way to get much-needed nutrients from fruits and vegetables, which evidence suggests may help prevent chronic diseases. A study published in a 2009 journal, The Proceedings of the Nutrition Society, found that consumption of a commercially available fruit and vegetable puree-based drink significantly increased dietary carotenoids and vitamin C.


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Increasingly, studies are beginning to show that various fruit and vegetable juices may play important roles in health, such as delaying onset of Alzheimer's disease, enhancing sleep quality and exercise recovery, and lowering blood pressure.

MISSING INGREDIENTS
While juices squeezed fresh from whole ingredients provide many of the valuable vitamins, minerals and phytochemicals of whole fruit, the healthy fiber and fruit skins--with their high concentration of nutrients, phytochemicals and antioxidants--is discarded.

Without that fiber, the body absorbs the sugar in fruit juices more quickly, which can promote a rapid increase in blood sugar levels. In addition, most juices are concentrated sources of the natural sugars from fruits, as it usually takes two or more servings of fruit to produce a one-half cup serving of fruit juice.

Diets and commercial plans that encourage strict juicing as meal replacement may skimp on essential nutrients, such as protein, which is needed for many functions in the body, including maintaining lean muscle mass. The result is a high-carb, low-fiber, low-protein "meal" that provides a rapid rise in blood sugar, which can leave you feeling hungry later.

JUICE HYPE
Among the many claims of the superiority of juice, juicing proponents say the body absorbs nutrients from juice more easily than from whole fruits and vegetables, and that juice removes toxins from the body, boosts the immune system, aids digestion and helps with weight loss.

But there's no sound scientific evidence that says extracted juices are any healthier than eating the whole fruit and vegetable, no matter the marketing claim. In addition, manufactured juices must, by law, be pasteurized which means they are heated to high temperatures, which studies show diminish some nutrients by as much as 70 percent.

ON THE BRIGHT SIDE
Go ahead and get your greens--or purples, yellows and pinks--in a glass. Juicing can be a fun and tasty way to ramp up fruit and vegetable intake, as long as it's balanced in a diet that includes fiber, lean proteins and healthy fats. But try to limit your fruit juice servings to one four-ounce serving per day; get your other servings the old-fashioned way--from whole fruit, like oranges, bananas, or apples.

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






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