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

Eat your way to preventing age-related muscle loss

Andrea N. Giancoli, M.P.H., R.D.

Hungry Plate from Bigstock

JewishWorldReview.com | Some muscle mass loss with aging is inevitable, but that doesn't mean you have to end up with sarcopenia, a condition in which loss of muscle mass is associated with a decline in muscle function, according to Roger Fielding, Ph.D., director of the Nutrition, Exercise Physiology and Sarcopenia Laboratory at Tufts University.

Not surprisingly, experts advise adequate protein intake as part of a balanced diet and exercise, with a focus on strength training, to manage or prevent sarcopenia. Is avoiding sarcopenia that simple? Let's explore the science behind muscle mass and function loss, and answer some common questions about how you can preserve your muscles as you age.

How much muscle do you lose?

We know from observing elite athletes as they age that they experience declines in performance, telling us that some muscle loss occurs in our 30s and 40s. Yet, how much we lose is unclear. Population studies reveal that at around age 50 muscle mass loss averages 1 to 2 percent per year. We may not notice acute losses, because "muscle is a dynamic tissue, and there's a tremendous reserve capacity," says Fielding. "If you simply lose muscle mass it may have very little impact on your body's ability to function. In your early 60s, we start to see that this loss may begin to affect physical ability." This makes sense, given muscle strength declines at an average rate of 3 percent per year after 60, and by our 70s we've lost an estimated 20 to 40 percent of our strength.


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Why do you lose muscle mass and strength?

Activity and dietary patterns play important roles in muscle maintenance, but they don't paint the whole picture. Natural physiological shifts take place during aging that correlate to declines in muscle health, including the following:

  • Loss of nerve cells that tell the brain to move your muscles. Fast-twitch muscle fibers, which give you strength and mass, become smaller and fat infiltrates into the muscle.

  • Hormonal changes associated with muscle loss. Men lose testosterone, women lose estrogen, and both lose growth hormone and insulin-like growth factor.

  • Vascular changes. Blood vessel function becomes impaired, affecting the delivery of blood and nutrients to the muscles.

  • The body becomes slightly more acidic as the kidneys age. Acidic environments trigger protein breakdown.

How much protein do you need?

Compelling research indicates that with age your ability to utilize protein to support and synthesize muscle may be blunted. Consequently, the adequacy of the recommended dietary allowance (RDA) for protein of 0.8 grams per kilogram per day (g/kg/d) for older people has come into question. But no scientific consensus has been reached. A new position paper on the nutritional needs for older adults (age 60 and older) published in the August 2012 Journal of the Academy of Nutrition and Dietetics suggests a range of protein intake between 1 to 1.6 g/kg/d. Fielding advises 1 to 1.2 g/kg/d for people over 60 (see example, below) to maintain and build muscle mass, as well as to ensure adequate intake of the essential amino acid leucine. Fielding explains: "Leucine has a potent effect on stimulating muscle protein synthesis. If you consume protein foods that are rich in leucine, they seem to stimulate muscle protein synthesis more than other comparable protein foods." Sources of leucine include milk, whey, tuna, beef, chicken, soy, peanuts and eggs.

For a 70 kg man (around 154 pounds), 1 to 1.2 g/kg/d of protein equates to 70 to 84 g, compared to 56 g recommended at the current RDA level. With this kind of increase in protein, should you be concerned about kidney health? In the absence of kidney disease Fielding reports no safety concerns. He adds, "The effects of protein intake on renal function are largely overstated."

The Academy of Nutrition and Dietetics position paper suggests an intake of about 25 to 30 g of protein at each meal for older adults. You can achieve this intake level by including protein-rich foods, such as lean meat, poultry, fish and seafood, eggs, dairy products, beans, lentils, soy foods, nuts, and seeds at each meal. In addition, servings of whole grains and vegetables can also help you meet your protein goals (see Protein Content in Common Foods.)

The bottom line: There are no approved medications at this time to manage or prevent sarcopenia, although researchers are attempting to identify safe and effective treatments. In the meantime, balanced diets with adequate protein and strength training are the best and only tools we have to combat muscle mass and strength losses. Despite a lack of scientific consensus for an increased protein recommendation for older adults, it may be worth upping your intake slightly to support and build muscle, especially if you're engaging in strength training.

If you're over 60, aim for 25 to 30 grams of protein per meal.

Chicken breast, 3 oz.: 25g protein

Ground beef, extra lean (5 percent) 3 oz.: 22 g protein

Tuna, canned, light 3 oz.: 22 g protein

Yogurt, plain, non-fat, 1 cup: 14 g protein

Cottage cheese, low-fat (1 percent) 1/2 cup: 14 g protein

Tofu, firm 1/2 cup: 10 g protein

Beans, pinto 1/2 cup: 9.5 g protein

Milk, low-fat (1 percent) 1 cup: 8 g protein

Peanut butter 2 tbsp.: 8 g protein

Almonds, dry roasted 1 oz.: 6 g protein

Egg, 1 large: 6 g protein

Whole wheat bread, 1 slice: 4 g protein

Source: USDA National Nutrient Database for Standard Reference Release 24

Score One for Fish, Fruits and Vegetables in the Battle against Sarcopenia

Inflammation and oxidation in the body are also linked with poor muscle health. Diets that include fatty fish, rich in anti-inflammatory omega-3 fatty acids, and plenty of fruits and vegetables, chock full of antioxidants, are associated with greater muscle strength in older adults.

The National Institute on Aging with the National Institutes of Health (NIA) recommendations:

  • Do strength exercises for all major muscle groups on two or more days per week for 30-minute sessions each, but don't exercise the same muscle group on any 2 days in a row.

  • Depending on your condition, you might need to start out using 1- or 2-pound weights or no weights at all.

  • Use light weight the first week and then gradually add more weight. You need to challenge your muscles to get the most benefit from strength exercises.

  • It should feel somewhere between hard and very hard for you to lift or push the weight. If you can't lift or push a weight 8 times in a row, it's too heavy.

  • Take 3 seconds to lift or push a weight into place, hold the position for 1 second, and take another 3 seconds to return to your starting position. Return the weight slowly; don't let it drop.

  • Gradually increase the amount of weight you use to build strength. Start out with a weight you can lift only 8 times. Use that weight until you can lift it easily 10 to 15 times. When you can do two sets of 10 to 15 repetitions easily, add more weight so that, again, you can lift it only 8 times. Repeat until you reach your goal.

    --For specific strength training exercises visit the NIA's Go4Life website at http://bit.ly/QJRdKn.

    Source: Go4Life from the NIA

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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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