Home
In this issue
April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Wheat: Friend or foe?

By Sharon Palmer, R.D.





JewishWorldReview.com | According to several popular diet books, such as "Wheat Belly" and "The Paleo Diet," wheat is an unhealthful food, contributing to all manner of problems, including obesity, autoimmune disorders, and even autism. Such diets claim that if you eliminate wheat from your diet, you'll lose weight and "cure" many conditions, such as diabetes and rashes.

This wheat-free diet trend is in lockstep with the current gluten-free fad, which finds healthy people avoiding gluten because they believe it will bring them better health. (Gluten is a component of wheat and other related grains--such as spelt, kamut, rye, triticale and barley--and is harmful for people with celiac disease.) But is there any science to support that wheat is a "bad" food you should avoid?

Julie Miller Jones, Ph.D., Distinguished Scholar and Professor Emerita of St. Catherine University, St. Paul, Minn., believes wheat has become today's diet scapegoat. Jones, an expert in the field of grain science, says, "There is no evidence that wheat is bad for you, with the caveat that you eat the right amounts as recommended, and make half of your grain servings whole grain.

"There is a staple grain or starchy tuber in every culture; in our culture, it's wheat," Jones notes. "We've been cultivating and eating wheat for centuries, and perhaps the only bad thing about it is that for the last 50 years of eating wheat, we've been sitting down too much and not cultivating it ourselves. So, we're attacking the wrong demons."

GROWING WHEAT
One popular notion is that wheat has been genetically altered by humans to the degree that it's no longer good for us. However, Jones explains that the common plant foods you eat every day--lettuce, tomatoes, corn--have been modified countless times over the years through traditional cross-breeding methods, which farmers use in order to bring out the best attributes of crops.

"Your grandmother and grandfather were seed savers; they saved the biggest, sweetest seeds and planted them the following year," adds Jones. She dispels the myth that genetically modified wheat has given rise to "unique proteins" that are hazardous to health, and reports that there are no breeds of genetically modified wheat on the market, and no "unique proteins" found in wheat as a result of plant breeding.

In fact, there's no scientific evidence to link today's modern wheat varieties to health risk.



FREE SUBSCRIPTION TO INFLUENTIAL NEWSLETTER

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


WHEAT AND WEIGHT
Perhaps the most popular concern over wheat centers on weight. Wheat-free proponents suggest that avoiding it can help you lose weight: If you eliminate wheat, you're essentially on a low-carb diet.

According to Jones, "Studies show that low-carb diets can cause rapid weight loss in the first six months, but that people weigh more in two to three years, indicating that these diets are very hard to follow." Any time you restrict your diet significantly by eliminating a major food group, such as wheat or dairy, calories typically drop and weight loss occurs. And so it shouldn't be a surprise that many wheat-free dieters report--anecdotally, without published scientific findings--that they have lost weight.

Yet, a number of studies have found that people who eat more whole grains, including whole wheat, maintain a healthier weight. In a Tufts University study of more than 400 adults, whole grain and cereal fiber intake was strongly linked to lower BMI (body mass index), lower total percent body fat and lower abdominal fat (Journal of Nutrition, 2009.)

However, if you eat too many servings of wheat or too many high-calorie products that combine wheat with fat and sugar (think donuts and chocolate chip cookies), it's entirely possible to put on pounds.

WHEAT AND DISEASE
Wheat-free diets claim that before the cultivation of wheat humans were healthy, and that wheat is to blame for many health conditions, from diabetes to heart disease. But Jones reports, "Most chronic diseases didn't occur in early times, because life span was only in the 30s. If anything, you could say that diets with grains have enabled a longer life. In the beginning of the 1900s, our lifespan was in the 50s and we were eating a lot of wheat. Our lifespan has continued to increase. This has to do with many factors, including diet."

Furthermore, a body of science indicates consumption of whole grains is associated with many health benefits, including decreased mortality and lower risk of type 2 diabetes, coronary heart disease, hypertension, and certain types of cancer. Since wheat comprises about 94 percent of our grain intake in the U.S., you can link these health attributes with whole wheat consumption, according to Jones.

Look no further than the DASH diet (Dietary Approaches to Stop Hypertension), a dietary pattern with years of documented, proven health benefits, including weight loss, elimination of hypertension, and reducing the risk of heart attack, stroke, diabetes, heart failure, and certain types of cancer.

The DASH diet is a nutritionally balanced diet that includes six to eight servings of grains daily, mostly in their whole grain form.

THE BOTTOM LINE
"Unless you have a food allergy, if any diet tells you to eliminate a whole food group or category of foods, or promises what seems too good to be true, stay clear of it," advises Jones. "What you want is variety; eat all kinds of fruits and vegetables and all kinds of grains."

The secret to eating wheat healthfully is to focus on minimally processed foods, such as whole wheat pasta, whole grain bread and crackers, and cooked wheat, such as wheat berries, kamut and spelt. Limit grain treats, like cake, cookies and butter crackers, to "occasionally."

And remember to pay attention to portion sizes; today's restaurants can dish up six to eight servings of pasta on your plate, and that's just too much for everyone.

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


Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.








© 2013, Belvoir Media Group, LLC. DISTRIBUTED BY Tribune Media Services

Quantcast