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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

Beware organic junk food

By Sharon Palmer, R.D.





JewishWorldReview.com | Walk down the aisles of a natural food store and you'll find a variety of organic foods, many of which are healthy whole foods, such as organic fruits, vegetables, grains, beans, dairy products, nuts and seeds.

Unfortunately, the organic inventory doesn't stop there. Increasingly, stores are widening their organic food choices to include more processed foods, such as organic jelly beans, potato chips, cookies and even vodka. What's wrong with all of these organic food choices? It's a matter of perception: Surveys consistently show that people perceive organic foods -- no matter what they are -- to be healthier than their conventional counterparts.

"Organic is on so many food packages of highly processed foods," says Andrea Giancoli, M.P.H., R.D., dietitian and spokesperson for the Academy of Nutrition and Dietetics. "I find that people see 'organic' on a food label and it doesn't seem to matter what the actual food is; they think it is healthful."

"Organic means that the food is farmed in a different way, which is great for the planet, but that doesn't mean it's always better for you," says Giancoli. If you see "organic" on the food label for chocolate chip cookies, all it means is that the ingredients, such as wheat, sugar, chocolate and butter, are cultivated organically. It doesn't mean that the nutrition profile of calories, fat, sugar and sodium in those cookies is any better than the regular chocolate chip cookies across the aisle.


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Giancoli explains that many organic junk foods are made of highly processed ingredients, such as refined white flour, sugars, salt and oils, offering you a great deal of calories and sodium with little nutrient payback. "A cookie is a cookie, it doesn't matter if it's organic," she adds.

Ironically, highly processed foods -- organic or not -- are in complete opposition to the philosophy behind eco-friendly foods with a minimal carbon footprint. Such highly processed ingredients require more resources to process, manufacture and distribute than simple whole foods, like an apple or head of broccoli, especially if they are grown locally.

Read the label. How can you tell whether an organic food is a wise choice worthy of the extra price? Read those food labels. "The most important information on a food label is not on the front -- that's mostly advertisement. It's on the back and side panel of the package: the nutrition facts label and ingredients list," says Giancoli. The nutrition facts label will tell you levels of calories, saturated fat, sugar, or sodium, as well as important nutrients such as protein, fiber and some vitamins and minerals. The ingredient list includes all food ingredients in descending order by weight -- if you see highly refined ingredients, such as white flour, white rice and sugar appear high up on the list, the product is probably a highly processed food.

"For example, organic crackers can be made with processed flours. Look at the ingredients; if the first ingredient isn't a whole grain, it's not worth it," says Giancoli. She also advises keeping an eye out for added sugars in organic foods; even if the food contains organic brown rice syrup or evaporated cane juice, it's just another name for sugar. Organic foods to watch out for include sweetened beverages, crackers, candy bars, candy, energy bars and chips that are high in calories, but offer little nutrient reward. "They're just organic junk foods," says Giancoli.

Make your organics count. If you are an organic consumer, the most effective -- and healthy -- way to spend your organic dollars is on true winners: whole plant foods, such as fruits, vegetables, grains, legumes and nuts. These foods are rich in nutrients, such as protein, fiber, vitamins, minerals and phytochemicals (naturally occurring plant compounds that protect health,) and low in calories, sugar and saturated fat. "Try to choose foods as close to the way they come out of the ground," says Giancoli.

THE MEANING OF ORGANIC
The U.S. Department of Agriculture's National Organic Program sets forth strict guidelines for the agriculture of organic foods, restricting the use of synthetic pesticides, fertilizers and growth hormones; antibiotics and genetically modified organisms in their production. Thus, organic food production offers many bonuses to both people and the environment, such as lowering human exposure to these agents, as well as promoting healthy soil, ecosystems and water supplies. However, these organic standards have nothing to do with regulating a food product's nutritional attributes.

SMART ORGANIC FOOD SWAPS
Instead of organic sugar-sweetened breakfast cereal … choose organic steel cut oats

Instead of organic candy … choose organic dried fruit, such as raisins, apricots, apples, cherries and berries

Instead of organic potato chips … choose organic nuts and seeds, such as walnuts, pecans, pistachios, almonds and sunflower seeds

Instead of organic soda … choose home-brewed organic iced tea

Instead of organic butter crackers … choose organic whole wheat flatbread

Instead of organic sandwich cookies … choose organic unsweetened fruit (fresh, canned or frozen) such as pears, apples, bananas, peaches, grapes and berries

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


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