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

Avoiding gluten? You can still eat whole grains

By Sharon Palmer, R.D.

Don't fret just yet!

JewishWorldReview.com | If you have to avoid gluten, it doesn't mean you have to skimp on whole grains. Just focus on those that are gluten-free, including amaranth and quinoa.

A growing number of people must avoid gluten, the protein found in wheat and other related grains, such as spelt, kamut, rye, triticale and barley. Whether you suffer from celiac disease, an autoimmune disorder in which gluten inhibits the absorption of nutrients and damages the small intestine, or you have non-celiac gluten sensitivity, a condition that presents symptoms related to gluten intake, including digestive complaints and headaches, your only treatment is a lifelong, gluten-free diet.

While gluten is hidden in a number of processed foods, such as candy and sauces, it is obviously present in many whole grain products, breads, crackers and cereals made of gluten-containing whole grains.

However, hundreds of studies have found tremendous health benefits related to whole grain consumption--grains that are intact and possess their outer layer of bran, their starchy endosperm layer, and their inner germ layer. These documented benefits include a lower risk of stroke, type 2 diabetes, heart disease, asthma, colorectal cancer, inflammatory diseases and gum disease, increased satiety (sense of fullness) and healthier weight status.

The reason whole grains may be beneficial can be traced back to their rich nutrient cache: This includes low-glycemic carbohydrates; vitamins such as B6, E, niacin, pantothenic acid, riboflavin, thiamin and folate; minerals, including calcium, iron, magnesium, zinc, copper, selenium and potassium; fiber, protein, antioxidants, health-protective phytochemicals, and healthy fats.

So, does that mean you have to forego the health advantages of whole grains if you're on a gluten-free diet?

According to Shelley Case, R.D., a dietitian, gluten-free diet expert and author of "Gluten-Free Diet: A Comprehensive Resource Guide," many gluten-free foods are made from refined grains and starches, such as white rice flour, corn starch, potato starch, or tapioca starch, which fall short on all of the health-protective nutrients found in whole grains. So, the secret is to look for whole grains that are gluten-free.

"Gluten-free grains include rice, corn, millet, uncontaminated oats, sorghum, teff and wild rice," says Case. "People who regularly eat whole grains suffer from lower disease rates. The USDA and the Whole Grains Council recommend eating three to five servings per day."


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Case offers the following tips for adding whole grains to a gluten-free diet:

1. Add cooked buckwheat, oat groats, steel-cut oats, quinoa, sorghum or wild rice to rice pilaf mix.

2. Enrich soups with cooked brown rice, buckwheat, oat groats, quinoa, sorghum or wild rice.

3. Boost the nutritional content of brownies, cakes and cookies with one-fourth cup cooked amaranth or teff.

4. Sprinkle cooked gluten-free whole grains over mixed green salads.

5. Toss cooked gluten-free whole grains with gluten-free pasta made with quinoa or rice bran.

6. Cook whole grains in a slow-cooker overnight for a hearty breakfast cereal.

7. Dress cold, cooked whole grains with pesto or a salad dressing to make tabouleh.

8. Blend cooked oat groats or brown rice with black beans or pinto beans to create Southwestern dishes.

9. Extend hamburger patties or meat loaf with gluten-free rolled oats or cooked brown rice, quinoa, amaranth or teff.

10. Add cooked amaranth, quinoa or teff to puddings for an interesting texture.

11. Use quinoa flakes, gluten-free rolled oats or gluten-free, whole grain cold cereals and granolas to top fruit crisps.

12. Choose whole grain, gluten-free crackers.

13. Choose whole grain, gluten-free baking flours such as amaranth, brown rice, buckwheat, quinoa, sorghum, or teff.

14. Enjoy popcorn as a nutritious snack.

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

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