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

On Nutrition: Readers question low-fat milk and vitamin K

By Barbara Quinn

http://www.JewishWorldReview.com | A reader writes: "The other day I caught a brief segment of "Dr. Oz" on TV. He was saying that milk and yogurt with some fat is better for you than nonfat. I was not able to listen to hear his reasoning on this. Would you care to comment on the idea in one of your columns?"

Be happy to. And since I did not see the segment you refer to, these are strictly my comments:

The recommendation to choose milk with some fat may be due to studies that look at the effect of conjugated linoleic acid (CLA) — a naturally occurring trans-fat found in milk, meat and dairy foods. Unlike the harmful trans fats found in foods containing partially hydrogenated oils, CLA may actually be beneficial. Studies have found CLA may have a role in the prevention of heart disease and some types of cancer.

Another potentially beneficial substance in dairy fat is "trans-palmitoleic acid." In 2010, scientists at the Harvard School of Public Health observed that subjects with the highest amount of this substance in their blood had a much lower risk of developing type 2 diabetes.

Are we confused? Until we learn more, here's what we know: High fat dairy foods are loaded with saturated fat — the fat implicated in raising "bad" LDL cholesterol in our blood. Low-fat dairy foods have been shown to help lower blood pressure and possibly help with weight loss. Some components in dairy fat — such as CLA and trans-palmitoleic acid — may offer additional health benefits.

I vote to mix and match two to three servings a day of low-fat or nonfat dairy foods ... and save the higher fat choices for occasional occasions.


Q: My family and I are New Mexico natives. My 80-year-old dad recently had a blot clot and is currently taking Coumadin. As you can imagine, his preference in food choices are the typical New Mexico traditional foods like sopapillas and beans. Is there a book or diet that you can recommend? Your response would be very much appreciated.

A: Coumadin (generic name "warfarin sodium") is a "vitamin K antagonist" meaning it works against the action of vitamin K — the vitamin that helps blood to clot.

Many people mistakenly believe they must avoid all vitamin K when they are on blood thinning medications. In truth, vitamin K is an essential nutrient. (Most men and women need about 90 micrograms each day.)

Your dad can enjoy his usual New Mexican fare while taking this medication. But he should NOT make any drastic changes in his diet since any sudden increase (or decrease) in his intake of vitamin K can throw the effects of his medication out of whack.

That said, your dad should avoid large amounts of leafy, green vegetables. Just one cup of cooked kale, collards or spinach contains over 1000 micrograms of vitamin K. A cup of cooked mustard, turnip or beet greens contains between 400 to 800 micrograms.

In comparison, a cup of raw lettuce or spinach contains between 130 to 150 micrograms of vitamin K. And according to the Chile Pepper Institute (www.chilepepperinstitute.org) at New Mexico State University a half-cup of raw green chile peppers only contains about 10 micrograms of vitamin K. \


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

Comment by clicking here.

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


Energizing fluids

Questions about mold
Beating cancer
Helping little cowpokes dodge diabetes
Confusion about Vitamin A and Calcium
Learning moderation
Energy from B-vitamins?
The optimal diet for a new baby
Hay is for horses
Questions about nitrites and nitrates
Confusing concepts
Nutrition nursery rhymes
Understanding sweeteners
Ups and downs of birthdays
Genetically modified foods
Fun with potatoes
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