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

Food can affect your behavior --- even when you just look at it

Melinda Wenner Moyer

JewishWorldReview.com | Some days you feel impatient, other days generous, and others judgmental. Why? It could have something to do with what you ate for breakfast and even which restaurants you passed on your way to work. New research suggests that the foods you eat—and even the ones you just think about—color your actions and perceptions in unexpected ways.

We all use expressions that connote taste to describe the world around us: She's a "sweet" person; that was a "disgusting" joke. Eating-related emotions and words help to "scaffold our understanding of abstract concepts," explains North Dakota State University psychologist Michael Robinson. Food metaphors become "tools that allow us to conceptualize things that would otherwise be hard to conceptualize." But the way we use gastronomic ideas to describe people isn't just handy—it's actually based in truth.

In a recent study published in the Journal of Personality and Social Psychology, Robinson and his colleagues report that not only do we believe that individuals who like sweets are nicer than people who prefer savory, spicy, sour, and bitter foods, but we are actually correct: Candy and cookie lovers are more willing to help others than those who favor other flavors. Moreover, when Robinson simply gave subjects a piece of sweet candy and asked them if they would volunteer their time to help a stranger, they were more likely to say yes—and actually follow through—than were individuals

On the other hand, "a bad taste in the mouth can literally induce harsh judgments about strangers," says Kendall Eskine, a psychologist at Loyola University New Orleans. In a study published in Psychological Science last year, he and his colleagues asked participants to drink a small glass of either fruit punch, Swedish bitters (an herbal supplement), or water. Immediately afterwards, he had them read and judge a handful of short narratives describing moral transgressions of varying seriousness, such as a student stealing library books or a congressman accepting bribes. The subjects who had sipped the bitters judged the vignettes more harshly than those who drank either punch or water.

Why does food have these wide-reaching psychological effects? It doesn't seem to be based in nutrition: Studies suggest that just tasting a food—without swallowing it—can influence behavior, perhaps because food is so important to us physically and culturally. Not only do we have to eat to survive, but ritualistic celebrations like weddings and religious holidays often revolve around meals.

Moreover, when foods are associated with lifestyle choices, thinking of them—without even necessarily tasting them—can prime us to behave in surprising ways. After seeing pictures of organic food, people in one of Eskine's studies became harsher moral judges and were less willing to help others than subjects who saw pictures of comfort foods like ice cream or neutral foods like mustard. Because organic food is associated with healthfulness and environmental responsibility, thinking about it may make us feel self-righteous, Eskine says, and lead us to behave judgmentally and selfishly.


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In another study, published in 2010, people who briefly saw fast food restaurant logos performed subsequent reading tasks much more quickly than people who did not, even when they weren't under any time pressure. The logo-exposed subjects were also more shortsighted in their thinking, saying they would rather receive small, immediate monetary awards than wait for larger ones. The findings suggest that "being exposed to fast food symbols is enough to trigger impatience," says coauthor Chen-Bo Zhong, a psychologist at the University of Toronto. "It highlights the intimate, reciprocal connections between our basic psychological mechanisms and our social environment."

So are we all slaves to our sugar cookies and Big Macs? "When you work in this area, you become very impressed by the consistency of these effects," Robinson says. Still, no one knows yet just how much of our behavior is shaped by food. And Eskine's work suggests that simply by being aware of these effects, we lessen their influence on us. That said, it could be prudent to bring doughnuts into work when you plan to ask for a raise—it might just make your boss feel a little more generous.

Sweet-loving people may be sweet, but flavor preference doesn't always match disposition. We often assume that people who crave spice in their food crave spice in their life—but research suggests that we're wrong. A recent paper in the journal Appetite concludes that frequent consumption of spicy food is not correlated to any particular personality traits. While the researchers predicted that lovers of chili pepper would have higher rates of extraversion and thrill-seeking—what we might call a "spicy" personality—their small study did not confirm this hypothesis. When it comes to developing a taste for Sriracha, experience—especially childhood exposure—seems to matter most.

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