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

6 easy ways to help your immune system

By Nicci Micco, M.S.

Colorful bell peppers, strawberries and tomatoes all contain vitamin C

JewishWorldReview.com | A strong, well-functioning immune system is the cornerstone of good health, fighting off disease and infections and allowing you to recover more quickly if you do get sick. Give your immune system an extra boost with these quick tips for healthy immunity:

1. Eat the colors of the rainbow. It's easy to identify foods with the highest levels of antioxidants--they're often the most colorful. Carrots and sweet potatoes have plenty of beta carotene; bell peppers, strawberries and tomatoes contain vitamin C; tomatoes and watermelon have lycopene; and dark leafy greens like spinach contain lutein. Blueberries have anthocyanins. Red grapes have resveratrol. And the list goes on--so banish the beige!


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2. Plot out your plate wisely. To lower your cancer risk, the American Institute for Cancer Research recommends filling 2/3 or more of your plate with plant-based foods like vegetables, fruits, whole grains and beans and 1/3 or less with animal proteins, such as lean meat or dairy foods.

3. Eat whole fruits first. Pure fruit juice, though often rich in the same vitamins, minerals and cancer-fighting phytochemicals as the whole fruits they're made from, don't contain fiber. Though you may feel full after snacking on an orange, you probably won't after drinking a glass of orange juice, but you'll end up consuming more calories, because juice condenses a fruit's calories into a small amount. A glass of juice here and there won't hurt, but stick with whole fruits first.

What's missing in "dressed-up" juices? Some fruit juices are now fortified with fiber (it's added in the form of a thickening agent called maltodextrin), but you're still missing out on all of the other beneficial compounds whole fruits provide. If it's fiber you're seeking, why opt for processed and bottled when you can enjoy fresh and whole?

4. Crush your cloves. To help garlic retain its cancer-fighting properties, the American Institute for Cancer Research recommends this trick: During preparation, crush your garlic instead of mincing it. Allow it to sit for 10 minutes at room temperature before you toss it in the skillet and await that familiar savory fragrance.

5. Get in the grains. Eating plenty of whole grains is important to maintaining healthy immunity; nutrition experts agree that at least half of the recommended 6 to 9 servings of grains you should eat every day should be whole grains. Look for the term "whole grain" as the first ingredient when shopping for breads or try some healthy whole grain recipes feature brown rice, quinoa, barley, corn and oats.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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