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

Go nuts for health!

By Sharon Palmer, R.D.

JewishWorldReview.com | Not so long ago, nutrition experts cautioned people to avoid nuts, as they were considered a "fatty" food. During the "fat-free" era of the 1980s, people across the country shunned fat--no matter its source. Now, health researchers have come full circle, understanding that the type of fat is far more important than how much fat you eat.

Research supports that healthy fats--monounsaturated fat (MUFA) and polyunsaturated fat (PUFA)--actually lower your risk of cardiovascular disease and type 2 diabetes. A body of evidence has accumulated on the health benefits of tree nuts--almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts--which provide an excellent source of MUFAs, PUFAs and other health-protective nutrients.

Each nut kernel is a concentrated source of key nutrients, including protein, vitamin E, folate, fiber, minerals and phytochemicals, such as flavonoids, proanthocyanidins and phenolic acids. In addition to their healthy MUFAs and PUFAs, walnuts, contain omega-3 fatty acids.


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Nuts' nutrient-rich package boosts their ability to reduce oxidative stress and inflammation that are the root of chronic disease. In addition, studies show that if you include nuts for a snack instead of other choices, your overall nutrient intake for the entire day will be improved.

While scores of studies have examined the impact of eating nuts on a variety of conditions, the most concrete link exists for heart health.

"It's well established that people who eat nuts on a regular basis have a lower risk of heart disease," says nutrition researcher Joan Sabate, M.D., Dr. P.H., Chair of the Department of Nutrition at Loma Linda University in California. "It is clear that there are many mechanisms by which eating nuts reduce heart disease. They reduce 'bad' LDL cholesterol, contain powerful antioxidants and influence inflammatory parameters. This is well established in clinical trials of different populations and different countries."

Indeed, in a pooled analysis of 25 intervention trials led by Sabate, which was published in a 2010 issue of the Archives of Internal Medicine, results showed that nut consumption improves blood lipid levels in a dose-related manner, with greater results among people who ate a typical Western diet (high saturated fat, low-fiber) and had high LDL cholesterol levels.

Eating nuts can help manage and prevent type 2 diabetes.

"Research shows that females who regularly eat nuts in general, and in particular walnuts, have a lower risk of developing type 2 diabetes. And a small clinical trial found that nuts incorporated into the diet of diabetics helped control blood cholesterol levels," says Sabate.

A 2011 study in Diabetes Care found that two ounces of nuts daily as a replacement for carbohydrate foods improved both glycemic control and serum lipids in type 2 diabetes. "There is a double effect for diabetes--nuts can improve the metabolism of glucose, and lower cholesterol and inflammatory parameters for heart disease, the leading cause of death in those with type 2 diabetes," says Sabate.

New studies have also found a protective link between nut consumption and cognitive health. Animal research, published in the British Journal of Nutrition, linked a diet containing as much as six percent walnuts (equivalent to one ounce in humans) with reversing age-related motor and cognitive deficits in aging rats. While Sabate reports that there is not enough evidence to know for sure if walnuts can protect your brain from age-related decline, the preliminary results are promising.

Additional studies have found that nuts may offer benefits for fertility, bone health and cancer protection, but more research needs to occur before we can fully understand nuts' potential in these conditions.

While dieters once feared nuts as concentrated sources of calories that might lead to weight gain, new research indicates that those fears are unfounded.

"Twenty years ago, we noticed that people who ate nuts on a regular basis were thinner than those who refrained from eating nuts. Subsequent studies have found that including nuts in a diet with the same amount of calories, results in weight loss. If you add nuts on top of your regular diet, it doesn't help, but if you replace some of your calories with nuts, they help with weight maintenance and weight loss," says Sabate.

He explains that some of the calories in nuts are not fully absorbed during mastication and digestion. If you eat a nut oil, you will absorb 100 percent of its calories; 90 percent of the calories for a nut butter and 70 to 80 percent of the calories for a nut.

Results from the PREDIMED study, which included 847 older Mediterranean adults, found that body mass index and waist circumference decreased by 0.78 and 2.1 centimeters, respectively, for each 30-gram (1 ounce) serving of nuts (Nutrition, Metabolism and Cardiovascular Diseases).

Aim for one handful--about 1.5 ounces--per day of a variety of tree nuts to make the most of their benefits. Sprinkle nuts on salads, vegetables, side dishes, cereals, fruit and yogurt. Stir them into baked goods, such as pancakes and cookies. Let their earthy, delicious flavor--and potent nutrients--shine in your favorite foods every day.

1. Almonds (23 nuts). 169 calories. Protein: 6g; Fat: 15g; Fiber: 3g (12 percent DV); Vitamin E: 7.3 mg (37 percent DV); Magnesium: 80.8 mg (20 percent DV); Calcium: 75.1 mg (8 percent DV); Manganese: .7 mg (37 percent DV)

2. Brazil nuts (6-8 nuts). 190 calories. Protein: 4g; Fat: 19g; Fiber: 2 g (8 percent DV); Thiamin: .2 mg (12 percent DV); Vitamin E: 1.6 mg (8 percent DV); Selenium: 542 mg (774 percent DV); Magnesium: 106 (27 percent DV)

3. Cashews (18 nuts). 160 calories. Protein: 4g; Fat: 13g; Vitamin K: 9.7 mcg (12 percent DV); Iron: 1.7 mg (9 percent DV); Magnesium: 72.8 mg (18 percent DV); Copper: .6 mg (31 percent DV)

4. Hazelnuts (21 nuts). 181 calories. Protein: 4g; Fat: 17g; Fiber: 3g (12 percent DV); Vitamin E: 4.3 mg (21 percent DV); Vitamin B6: .2 mg (9 percent DV); Copper: .5 mg (25 percent DV); Manganese: 1.6 mg (78 percent DV)

5. Macadamia Nuts, (10-12 nuts). 203 calories. Protein: 2g; Fat: 21g; Fiber: 2 mg (8 percent DV); Thiamin: .2 mg (13 percent DV); Magnesium: 33.3 mg (8 percent DV); Manganese: .9 mg (43 percent DV)

6. Pecans. (19 halved). Calories: 199. Protein: 21g; Fiber: 3g ( 12 percent DV); Thiamin: .1 mg (8 percent DV); Magnesium: 37 mg (9 percent DV; Zinc: 1.4 mg (9 percent DV); Manganese: 1.1 mg (55 percent DV)

7. Pine nuts (3 Tbsp). Calories: 190. Protein: 4g; Fat: 19g; Vitamin E: 2.6 mg (13 percent DV); Vitamin K: 15.2 mcg (19 percent DV); Iron: 1.6 mg (9 percent DV); Manganese: 2.5 mg (124 percent DV)

8. Pistachios. (3-1/2 Tbsp.). Calories: 160. Protein: 6g; Fat: 13g; Fiber: 3g (12 percent DV); Thiamin: .2 mg (16 percent DV); Vitamin B6: .4 mg (18 percent DV); Copper: .4 mg (20 percent DV)

9. Walnuts. (14 halves). Calories: 185. Protein: 4g; Fat: 18g; Vitamin B6: .2 mg (8 percent DV); Folate: 27.4 mcg (7 percent DV); Copper: .4 mg (20 percent DV); Manganese: 1 mg (48 percent DV) (Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)

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