In this issue
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

Ask the Harvard Experts: Misreading hypoglycemic symptoms

By Mary Pickett, M.D. | Q: I've had type 1 diabetes for 23 years. I have read that ideal blood glucose levels should be between 80 and 120. Why do I feel the symptoms of low blood sugar at 80 to 90 when this is the normal range for a non-diabetic?

A: Some people with diabetes can't comfortably tolerate a glucose level that is at the lower end of the ideal target range. Their bodies react to near-normal blood sugars with an early release of the hormone norepinephrine. And they can have symptoms that are similar to symptoms of hypoglycemia.

In some cases, the actual level of blood sugar that causes alarm symptoms in a person with diabetes can be as many as 20 points higher than the level of low sugar that would cause symptoms in a person without diabetes. Scientists refer to this situation as an "altered glycemic threshold." It is more likely to happen when diabetes has been in poor control. Poor control means that blood sugar levels are running much higher than optimal.

Doctors have a theory to explain this problem: Brain cells and other cells persistently exposed to high glucose levels adjust to their environment. In response to being bathed in a high sugar solution, these cells make fewer sugar receptors on the cell surface. With fewer sugar receptors on their surfaces, cells don't capture as much glucose floating in the blood stream. And this means less glucose moves into cells.


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The good news is that this process can be reversed. But it takes time. People who have symptoms when sugars are still in the goal range have been shown to lose these symptoms after their glucose levels have been gradually lowered and their average glucose reaches desirable levels. Doctors measure average blood sugar levels with a test called hemoglobin A1C.

If you have symptoms at "normal" glucose levels, then these lower levels are not ideal for you. Talk with your doctor about a goal customized for your glucose control target range and your hemoglobin A1C level.

Your target range should not cause you to have hypoglycemic symptoms.

Mary Pickett, M.D., is an Associate Professor of Medicine at Oregon Health and Science University, where she is a primary care doctor for adults. Dr. Pickett is a Lecturer for Harvard Medical School and a Senior Medical Editor for Harvard Health Publications

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