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

Want to ease irritable bowel syndrome? Limit these carbs

By Kate Scarlata, R.D., L.D.N.

Where to find FODMAPs (you'll be quite surprised) and who can't handle them

JewishWorldReview.com | Some foods, from beans to sugar-free gum, contain carbs called FODMAPs, which may trigger symptoms if you have irritable bowel syndrome.

FODMAPs are a group of carbohydrates known to contribute to IBS symptoms, including gas, bloating, abdominal pain, diarrhea and/or constipation. The FODMAP family includes:

1. Lactose, found in milk and milk products

2. Fructose, when found at higher levels in foods than glucose, such as the case in apples, pears, honey and agave syrup

3. Fructans, found in foods like wheat, onion and garlic

4. Galacto-oligosaccharides (GOS,) found in beans, lentils and soybeans

5. Polyols, such as sorbitol and mannitol, found in fruits such as cherries, apricots, and apples, and a sweetener added to sugar-free gum and mints

A low FODMAP diet can help manage the symptoms of irritable bowel syndrome (IBS,) a condition that afflicts one out of five people in the U.S. The low FODMAP diet was first described in 2005 by researchers from Australia's Monash University; since then, evidence is mounting on the diet's effectiveness in managing IBS.

Unlike simply limiting lactose or sorbitol consumption to minimize IBS distress, the low FODMAP diet reduces all poorly absorbed FODMAPs as they cumulatively impact symptoms.

Why low FODMAP?
A 2006 study in Journal of the American Dietetic Association found that 75 percent of IBS patients who followed a low FODMAP diet noted symptom improvement. In a follow up study, those with improvement in IBS symptoms experienced exacerbation of symptoms when the FODMAPs, fructose or fructans, were reintroduced (Clinical Gastroenterology Hepatology, 2008.)

In a 2011 study in the Journal of Human Nutrition and Dietetics, researchers found the low FODMAP diet conferred 86 percent better symptom response than traditional IBS diet therapy.

People with Crohn's disease and ulcerative colitis may also benefit from a low FODMAP diet. A study in the Journal of Crohn's and Colitis in 2009 evaluated the effectiveness of a low FODMAP diet in individuals with these disorders, and found that overall abdominal pain, bloating, gas and diarrhea improved.

How do FODMAPs impact IBS symptoms?
When people have problems absorbing FODMAPs, extra water is drawn into their intestines, contributing to diarrhea. In addition, these carbohydrates are fermented by intestinal bacteria, causing gas. In a 2010 study in Alimentary Pharmacology Therapeutics, researchers evaluated stool output in a small group of individuals who required an ileostomy bag, finding that water content in their ileostomy bag increased by 20 percent on a high FODMAP diet compared to a low FODMAP diet.

Scientists also demonstrated that intestinal gas levels increase in both healthy individuals and those with IBS following a high FODMAP diet, with higher levels among those with IBS (Journal of Gastroenterology Hepatology, 2010.)

Who can't handle FODMAPs?
Everyone, whether they have IBS or not, may have some problems absorbing FODMAPs. Humans lack the enzymes to break fructans and GOS into digestible sugars. And lactose is malabsorbed in people who are lactose-intolerant and lack the intestinal enzyme lactase. Fructose is malabsorbed in 30 percent to 40 percent of individuals, likely because of its slow absorption in the intestine.

Fructose is best absorbed when glucose is also present in a similar amount in the food, such as is found in fruits like bananas, cantaloupe and grapes. Polyols are large sugar molecules that are poorly digested by most people.


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Not all individuals will malabsorb all FODMAPs. If you have IBS, it's a good idea to see a health care professional, who can determine (through a breath test) whether you malabsorb fructose or lactose.

People with adequate absorption of these carbohydrates will not need to restrict them. Individuals with IBS seem to be more vulnerable to the aftermath of poorly digested FODMAPs, perhaps because of the greater amount of gas produced in their intestine, or because the disordered movement of their intestine traps gas and fluid.

How to start a FODMAP diet?
If you suffer from IBS, you may want to consider trying an elimination diet, in which all FODMAP food sources are removed from your diet for two to six weeks. Then foods from each FODMAP group are re-introduced methodically to identify which ones trigger symptoms, so that you're not avoiding all FODMAPs unnecessarily.

Due to the complexity of the low FODMAP diet, it may be helpful to consult a registered dietitian knowledgeable with this diet.

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

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