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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Is red meat bad for your health?

Jessica Girdwain




Don't just listen to the scare-mongers. New studies are fueling the debate over the pros and cons of red meat. Can you now have your steak and eat it, too? We slice through the latest research


JewishWorldReview.com | New studies are fueling the debate over the pros and cons of red meat. Can you now have your steak and eat it, too? We slice through the latest research.

PRO: May protect your heart

When 36 people with high cholesterol following a diet of mostly fruits, vegetables, whole grains and legumes ate 4 to 5.5 ounces of lean beef a day, they lowered their "bad" LDL cholesterol by about 10 percent, writes researcher Michael Roussell, Ph.D., in the January 2012 American Journal of Clinical Nutrition.

What's more, the fat content--called triglycerides--inside their HDL particles decreased, which may help HDL particles to better scavenge excess cholesterol and carry it out of the bloodstream. Roussell attributes his findings to beef's unique fat profile. Beef contains two fats--stearic acid, a saturated fat, and oleic acid, a monounsaturated fat (found in olive oil)--that have been shown to help improve cholesterol levels. However, beef also contains other kinds of saturated fat--like palmitic acid and myristic acid--that raise cholesterol.


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CON: May increase mortality

A March 2012 study from Harvard University found that eating one serving (3 oz.) per day of red meat is associated with a 13 percent higher risk of death. Eat one serving of processed red meat daily (like 2 slices of bacon or one hot dog) and that risk jumps to 20 percent.

Researchers think that could possibly be due to red meat's saturated fat and cholesterol content, as well as the sodium and nitrates in processed varieties. (The authors point out that they didn't differentiate between lean and fatty cuts, so it's unknown whether lean meat possesses less risk.)

PRO: May lift your mood

In a new Australian study, women who reported eating 1 to 2 ounces of beef or lamb a day were half as likely to have major depression or anxiety disorder compared to those who ate less than 1 ounce daily. That may be because beef and lamb in Australia are typically grass-fed, "which means their meat is higher in omega-3 fatty acids, which appear to be protective against anxiety and depression," says lead author Felice Jacka, Ph.D., of Deakin University's School of Medicine, Geelong, Victoria, Australia.

CON: May increase cancer risk

Because grilling meat doesn't require added fat to cook, it's a waistline-friendly cooking method. The bad news? As the drippings melt off and hit the fire below, compounds called heterocyclic amines (HCAs) are created and drift back up into the meat. Research has linked HCAs to cancer, says Roussell.

Try adding dried rosemary to your favorite marinade before grilling, which one study in The Journal of Food Science found reduced the formation of HCAs by 60 percent. And avoid eating the crispy, charred bits.

Bottom Line: Two 3- to 4-ounce portions of red meat per week is considered healthy, says Roussell. To keep calories and saturated fat in check, buy lean cuts, such as flank steak, New York strip and tenderloin, and trim off excess fat.

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


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