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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

Spelt: Ancient grain has resurfaced as a nutritional superstar

By Lori Zanteson




Nutrient-rich, nutty-flavored and versatile


JewishWorldReview.com | Spelt enjoys a rich past as one of the most popular grains in ancient times. Yet, despite its role as a staple in ancient civilizations, and as a healer of illness in the Middle Ages, spelt lost its luster in the U.S. with the modern cultivation of wheat. Fortunately, spelt has reappeared on the food scene, appreciated as a nutrient-rich, nutty-flavored and versatile whole grain. Spelt is readily available on health food and specialty store shelves.


THE FACTS

Spelt (Triticum aestivum spelta) and wheat are distant relatives with much in common, such as their role as a primary ingredient in traditional recipes for bread and pasta. Like wheat, spelt also is available in its whole grain kernel form (known as spelt berries) as well as milled into flour.


Spelt has a higher protein content than common wheat and though it doesn't always cause the sensitivities common to people who are wheat-intolerant, studies have not yet proven this, despite supporting anecdotal evidence. Spelt, like wheat, contains gluten, and thus is not appropriate for people with celiac disease.


Spelt offers a healthy list of nutrients, including over 100 percent DV of manganese, 30 percent DV of dietary fiber, and 21 percent DV of protein in a one-cup serving. (DV or Daily Value is the daily nutritional recommendation based on 2,000 calories per day.)


THE FINDINGS

Spelt is high in dietary fiber and may play an important role in managing type 2 diabetes and heart-disease prevention. According to a study in the Jan-Feb 2011 issue of the journal Endocrine Practice, increased consumption of whole grains, such as spelt, is associated with improved glucose metabolism and insulin sensitivity in both diabetics and non-diabetics. And, according to a study in the October 2010issue of the American Journal of Clinical Nutrition, eating three servings of whole grains daily can significantly reduce cardiovascular disease risk in middle-aged people by lowering blood pressure.


THE FINER POINTS

Spelt can be found in health food stores year-round in a variety of forms, including spelt berries, flour, bread and pasta. Like any grain, spelt should be purchased sealed (or covered, in the case of bulk bins) for freshness and moisture prevention. Store in a cool, dry, and dark place.


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Rinse and soak spelt berries at least eight hours or overnight. Bring one part spelt and three parts liquid to a boil, then lower heat to simmer for about an hour. Spelt makes a novel rice substitute, a nutritious hot cereal (top with fresh fruit), or a flavorful addition to salads, stuffing or soups.


NOTABLE NUTRIENTS:

Spelt, cooked, 1 cup
Calories: 246
Dietary fiber: 8g (30 percent Daily Value)
Protein: 11g (22 percent DV)
Thiamin: 0.2 mg (13 percent DV)
Niacin: 5 mg (25 percent DV)
Iron: 3 mg (18 percent DV)
Magnesium: 95 mg (24 percent DV)
Phosphorus: 291mg (29 percent DV)
Zinc: 2 mg (16 percent DV)
Copper: 0.4 mg (21 percent DV)
Manganese: 2 mg (106 percent DV)

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(c) BELVOIR MEDIA GROUP DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC. . Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com

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