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

Stomach bug: How to prevent norovirus from ruining what's left of your summer

By Harvard Health Letters

Norovirus is a group of viruses that infect the stomach and intestines. Though norovirus has earned a reputation as a cruise-wrecker, it doesn't just strike at sea. It can spread wherever you share food or a confined space with a group of people, including restaurants, hospitals, nursing homes, and the airplane that flies you to your vacation spot | In February 2010, the Celebrity Mercury cruise ship departed from Charleston, S.C. The 1,800-plus passengers on board were looking forward to a fun-filled vacation in the sunny Caribbean. Instead, more than 400 of them spent their vacation in their cabin bathrooms, plagued by severe stomach pains, vomiting, and diarrhea. The following year, more than 1,300 passengers on 14 cruise ships were stricken with the same gastrointestinal woes.

The illness that's often described as the "cruise ship sickness" is norovirus--a group of viruses that infect the stomach and intestines. Though norovirus has earned a reputation as a cruise-wrecker, it doesn't just strike at sea. It can spread wherever you share food or a confined space with a group of people, including restaurants, hospitals, nursing homes, and the airplane that transports you to your summer vacation destination.

The U.S. Centers for Disease Control and Prevention estimates that 1 in 15 Americans of all ages will become infected with norovirus each year.

NOROVIRUS EXPLAINED You can catch norovirus by coming into direct contact with someone who is sick, or pick it up by touching surfaces or eating foods that have been contaminated with the virus. Norovirus also spreads through airborne droplets. A little bit of norovirus goes a long way. It takes just a small amount of the virus--only 10 microscopic particles--to make you sick.


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If you've been exposed to norovirus, it will take a day or two for the symptoms to show. Those hallmark symptoms--which include vomiting, watery diarrhea, and stomach cramps--are due to stomach inflammation, called gastroenteritis. Norovirus is sometimes described as "food poisoning," which is accurate, although other viruses can also cause food poisoning.

AVOIDING THE BUG It's hard to tell strictly by appearance whether someone has norovirus. A person can stay contagious for at least three days after fully recovering, so someone can look completely healthy yet still harbor the virus.

Because it's impossible to know where norovirus is lurking, your best defense is to follow a few simple precautions whenever you travel, eat out, or share close quarters with other people:

1. Wash your hands with warm water and soap, or use an alcohol-based hand sanitizer throughout the day, especially before eating and after using the bathroom or touching other people or common surfaces.

2. Wash fruits and vegetables before eating them. Raw fruits, vegetables, and seafood can all harbor the norovirus.

3. Keep your hands away from your eyes, nose, and mouth.

4. If you catch norovirus, stay home until you're feeling better. Don't prepare food for anyone else until at least three days after you've recovered.

IF YOU GET SICK Researchers are working on a vaccine that would protect against norovirus, but it's not available just yet. Right now, you can't turn to your medicine cabinet for relief because there are no medicines that treat norovirus. That includes antibiotics, which only work against bacterial illnesses--not viruses. The best way to treat norovirus is to rest until you feel be

tter. Drink plenty of fluids or suck on ice cubes so you don't get dehydrated. A sports drink or oral rehydration solution can replace the electrolytes you've lost through vomiting and diarrhea.

The bad news is that norovirus can put you totally out of commission. The good news is the misery should only last for a day or two, and if you're otherwise healthy you shouldn't have any serious, long-term effects from the virus. - Harvard Women's Health Watch

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