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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

Green tea is popular. Should it be?

By Sharon Palmer, R.D.



JewishWorldReview.com | Sipping a cup of green tea, whether hot, cold, or as a bottled beverage, is becoming increasingly popular for Americans — intake has more than doubled in the past four years. Today, you can find green tea in everything from shampoo and face creams to muffins and ice cream.

Popular in Asia, this plant-based beverage has a lot to offer: a bold, exotic flavor profile, a light nutritional profile with zero calories, and an increasing body of research demonstrating potential health benefits.

READING THE TEA LEAVES
Green tea, like black and oolong tea, is made from the leaves of the Camellia sinensis plant. What makes green tea unique is that the mature tea leaves are steamed, rolled, and dried directly after picking without allowing for oxidation, producing a tea that tastes closest to the fresh leaves. In contrast, black and oolong tea leaves are oxidized, which turns the leaves brown and produces their strong flavor.


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Scientists have identified high levels of compounds in brewed teas called catechin flavonoids, which possess anti-inflammatory, antioxidant and anticarcinogenic effects. Green tea, in particular, contains the catechin epigallocatechin gallate (EGCG), which may be at the root of green tea's health benefits.

PROS AND CONS
A number of health bonuses, from strong teeth to bone protection, have been attributed to green tea, but not all of the studies have produced positive results. Here's a look at some of the most intriguing findings:

1. Cancer. Studies show that green tea may inhibit the development of cancer in animals; it's been linked with protection at many sites, including skin, lung, mouth, stomach, colon, pancreas, bladder, and prostate. Human studies have shown inconsistent findings, and the doses of green tea in studies have varied. However, a 2012 Japanese study found that 10 cups per day was a significant factor in primary cancer prevention for the general population.

2. Heart disease. Tea drinkers seem to have a lower risk of heart disease; for every three cups consumed each day, the risk of heart attack drops by 11 percent, according to a meta-analysis in the American Journal of Epidemiology. Up to 10 cups of green tea daily have been found to lower cholesterol, "bad" LDL cholesterol, and triglyerides, and raise "good" HDL cholesterol. But not all studies have found such positive effects.

3. Weight loss. Much attention has focused on green tea's "fat-burning" power. Researchers from the Netherlands reported in a 2010 issue of the International Journal of Obesity that green tea may increase energy expenditure by four to five percent and fat oxidation by 10 to16 percent. However, the science is inconsistent in this area.

LOOK TO THE FUTURE
We need more research on the benefits of green tea before we can understand its full health potential; fortunately, several human trials are underway. In the meantime, there doesn't seem to be a downside for sipping green tea, unless you are sensitive to its caffeine content — green tea contains 9 to 50 milligrams (mg) per cup, compared to coffee's 72 to 130 mg. (Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)


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