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

Calcium supplements can be risky

Andrea N. Giancoli, M.P.H., R.D.

JewishWorldReview.com | " New studies suggest that you might be better off getting calcium from foods--dairy products, soy foods and green vegetables--instead of supplements.

For years we've been advised to consume ample calcium to protect our bones and combat osteoporosis. Not surprisingly, many people turn to calcium supplements. Indeed, 43 percent of the U.S. population, and nearly 70 percent of women over 50, take supplemental calcium. That could change in light of recent troubling reports that calcium supplements may do more harm than good. The conflicting messages have left many wondering if it's time to toss out that bottle of calcium pills.

Last spring, the press widely covered research published in the journal Heart that linked calcium supplements to increased risk for heart attacks. The news didn't get better after the U.S. Preventive Services Task Force (USPSTF) draft recommendation against calcium and vitamin D supplements, issued in June 2012, which asserted that they offered no protection against fractures in post-menopausal women, and increased risk of kidney stones.

An editorial published in the same issue of Heart suggested calcium supplements aren't natural to the body. Diane L. Schneider, M.D., geriatrician and author of "The Complete Book of Bone Health," says, "It's a bigger load when you're taking calcium concentrated as a tablet rather than as food."

This is because the body may not be equipped to effectively metabolize large amounts of calcium all at once. Calcium supplements are also known to cause gastrointestinal problems, particularly constipation and bloating, in some people. And further, you're at higher risk of reaching the tolerable upper intake level from supplements rather than from foods.

High calcium intake also has been linked with an increased risk of prostate cancer, but the jury is still out on this health concern:

"The science is not adequate for us to conclusively determine the role of calcium in prostate cancer risk," says Timothy Wilt, M.D., member of the USPSTF and professor at the University of Minnesota School of Medicine.

There's no doubt your body needs the essential mineral calcium. In addition to its importance in bone health, "calcium is involved in the release of hormones, muscle health, activating enzymes, and helping the nervous system transmit messages," explains Heather Mangieri, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics.

The trick is to take in just enough calcium, without consuming too much. It's important to note that dietary calcium has not been linked to the negative health risks recently reported.

"When it comes to calcium, the recommendation is food first," says Schneider. "Add up what is in your dietary intake and try to get the recommended amount from diet rather than from supplements."

Make sure you're meeting your calcium needs in your diet by following these tips:


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1. Know your food sources. "Become familiar with foods that have calcium and that are good sources," suggests Mangieri. Dairy products like milk, cheese and yogurt are excellent sources; aim for three fat-free or low-fat servings per day, according to the U.S. Department of Agriculture's Dietary Guidelines.

2. Space it out. We absorb calcium best in doses less than 500 mg, so space your intake of calcium sources over the course of the day.

3. Non-dairy sources. If you don't consume dairy products, or can't seem to reach three servings a day, have no fear. There are plenty of other calcium-containing choices, such as calcium-fortified plant milks, "cheeses" and "yogurts" made from ingredients like soy, almonds, and rice (about 100 mg to 450 mg per serving); calcium-fortified juices, cereals, breads and tofu; kale, collard greens, almonds, broccoli, and molasses.

4. Check nutrition facts labels. Similar products can vary in calcium content between brands and even within a brand.

5. Calculate calcium in foods. The nutrition facts label lists calcium content in a serving of food as a percentage of the Daily Value (DV) instead of milligrams. The DV for calcium is 1,000 mg. To determine the milligrams of calcium, add a zero to the DV figure listed. For example, if the nutrition facts label lists calcium as 30 percent DV, that food has 300 mg of calcium.

6. When to consider a supplement. If you can't reach your calcium goal from diet alone, consider a supplement to cover the gap. Schneider cautions, "Supplements are only warranted when the food choices cannot supply the need. Remember that supplements are just that--supplements to the diet, not the primary intake."

7. Get enough vitamin D. You need adequate levels of the sunshine vitamin--vitamin D--to promote absorption and utilization of calcium.

"Very few foods naturally contain vitamin D and few of us get unprotected sun," says Schneider, who suggests that you might want to consider taking vitamin D supplements to obtain recommended levels (600 International Units for adults aged 19-70.)

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