In this issue
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

On Nutrition: Fun with potatoes

By Barbara Quinn

http://www.JewishWorldReview.com | More potassium per serving than a banana. A good source of vitamin C. And because they spend their life under the soil, potatoes also provide various minerals such as calcium, iron and zinc. And yet these tubers are often viewed with distain in the nutrition world.

In their natural state, potatoes contain no fat, no cholesterol and a minuscule amount of sodium. They provide necessary carbohydrates (including fiber) to fuel the brain and muscles.

But oh, how we mistreat these simple spuds. We peel 'em and fry 'em in fat and cover them with salt. And then we totally reject them - forgetting their original goodness.

In the spirit of fun, let us enjoy this "potato" story, which recently appeared in "Capsules" - the newsletter of The Auxiliary at the Community Hospital of the Monterey Peninsula. Warning: I have added a bit of creative license to the original story.

Mr. and Mrs. Potato Head had eyes for each other and were married in 1953. They soon sprouted a sweet little potato named Yam. Yam was quite a dish and was loved by many.

Of course they wanted the best for Yam. And after her early years underground, they dug out the facts of life with her. They warned her if she went out half-baked and got smashed, she might be labeled a hot potato and end up with a bunch of tater tots.

Yam told them not to worry; that no spud would get her into the sack and make her a rotten potato! But on the other hand, she did not want to stay home and become a couch potato.

Yam wanted to look like a shoestring potato so she decided to part company with her friends, Au Gratin and Hash Brown. Then she mashed into a skin-tight outfit and went off to Europe. Mr. and Mrs. Potato told her not to get too boiled with the potatoes from Ireland. And they warned her about the enticing French fries. Yam soon learned that many of the spuds she met were twice-baked so she returned to the West.

Yam got roasted in the sunny climate until she looked like a red potato but she did not get dehydrated. And Mr. and Mrs. Potato warned her not to get skinned and scalloped when she traveled through Indian territory.

Finally Yam was done. Mr. and Mrs. Potato wanted her to stay on the straight and narrow so she could meet a high class Yukon Gold. So they sent her to Potato University in Idaho and hoped that she would soon be in the chips.

This did not a-peel to Yam, however.

One day she came home and announced she was going to marry a high-starched newscaster. This news made Mr. and Mrs. Potato boil. They told Yam she could not butter them up and that they would not allow this marriage.

Yam cried her eyes out and asked, "Why?"

"Because," they said, " he is just a common tater!"

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Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula.


Sugar questions

Yeast infection diet
Questions from readers
Beware of the hCG diet
Diets that work
Pregnancy advice from mom
Terminology review
Thoughts for the New Year
Reasons to have a cup of tea
What's new for 2012
Applications for healthy living
Clarifying organic terminology
Facts about type 1 diabetes
Myths and facts about diabetes
Food Still Better Than Supplements
Celiac questions

© 2011, The Monterey County Herald Distributed by McClatchy-Tribune Information Services