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December 2, 2014

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

Unavoidable mineral may be playing key role in spreading Alzheimer's

By Melissa Healy




JewishWorldReview.com | (MCT) New research finds that copper in amounts readily found in our drinking water, the foods we eat and the vitamin supplements we take likely plays a key role in initiating and fueling the abnormal protein buildup and brain inflammation that are hallmarks of Alzheimer's disease.

While the mineral is important to healthy nerve conduction, hormone secretion and the growth of bones and connective tissue, a team of researchers from the University of Rochester Medical Center suggested that too much of it may be a bad thing, and they set about to explore copper's dark side.

What they found, said neuroscientist Rashid Deane, is "pretty scary": A steady diet of copper, even at entirely allowable levels, breaks down the barrier that keeps unwanted toxins from entering the brain, and that it fuels an increase in production of beta-amyloid but impedes the performance of proteins that clear the stuff from the brain.

On top of that, Deane's team found that copper accumulation in the brain causes inflammation in brain tissues. At low levels and for short durations, that may be a good sign that brain tissues are responding to the danger of excess beta-amyloid proteins and are trying to expel them, Deane said. In time, however, neuro-inflammation can overwhelm the brain and begin to damage cells, he added.

Copper is found in a wide range of the foods we eat, including red meat, shellfish, nuts and many fruits and vegetables, as well as in many vitamin supplements. It also leaches from copper pipes into the water we drink. While we take in copper from foods, it is most readily absorbed into the bloodstream in its "free" form, say researchers — when it is suspended in water.

The research, which lays out the case against a long-suspected culprit in Alzheimer's disease, is published Monday in the journal PNAS.



Deane said that, in the absence of effective treatments for Alzheimer's disease, his team's findings suggest a way to prevent the memory-robbing disorder or slow it once it has taken hold. One drug candidate currently in Phase 2 trials — an agent that binds with copper molecules and escorts them out of the body — might well do that, said the study's lead author. But even now, Deane said, consumers could be checking their vitamin supplements for copper and researching whether their water filters are equipped to remove copper from their drinking supply.

"The key will be striking the right balance between too much and too little copper consumption," Deane said. "Right now, we cannot say what the right level will be. But diet may one day play an important role in regulating this process."

Deane's team worked with mice and with human brain cells that play a key role in forming the blood-brain barrier to detect the mechanisms by which copper might start, drive or worsen Alzheimer's disease. They noted that in the elderly, the blood-brain barrier becomes "leaky," letting in larger toxic molecules circulating the blood. So too does the concentration of copper in the brain's small blood vessels increase with age.

Starting in the mouse-equivalent of young adulthood, they fed mice a regular diet, but gave half of them water that contained levels of copper equal to one-tenth the maximum allowed by the Environmental Protection Agency. The other half were given double-distilled water with a very low copper content — less than 2 percent of that given to the high-copper group. In a second experiment, older mice bred for their propensity to develop beta-amyloid plaques were fed the copper-tainted water or the low-copper water.


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After three months, the effects were dramatic: In the mice who took in high doses of copper, the scientists observed that copper accumulated in the small blood vessels of the brain. Compared to mice on low doses of copper, the high-copper mice showed four times fewer levels of a protein called LRP1, which transports beta-amyloid and other debris out of the brain. They also showed abnormally high levels of beta-amyloid production and of neuro-inflammation.

As they aged, the brains of mice who were fed high doses of copper had beta-amyloid levels on par with those of mice who drank low-copper water but had been bred to develop beta-amyloid at high rates.

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© 2013, Los Angeles Times Distributed by MCT Information Services



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