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

When your body fights weight loss: Despite cruel metabolic 'trick,' you can still bet the bulge

By Sharon Palmer, R.D.

New ideas about weight loss

JewishWorldReview.com | Research suggests that as you lose weight, your body lowers its energy needs. But physical activity and diet may help win the battle in the end.

If you've ever tried to lose weight, you probably know how frustrating it is to cut back on your calorie intake only to see no weight loss reflected on the bathroom scales. But there may be a good scientific explanation for this phenomenon. It does seem clear that as people lose weight, their resting energy expenditure--the amount of calories the body needs when it's at rest--drops due to a lower body mass.

It may seem like a cruel trick, but this response is actually an ingenious strategy that humans evolved over centuries in order to withstand times of famine, according to Christopher Gardner, Ph.D., associate professor at the Stanford Prevention Research Center.

Gardner, who researches weight loss, says, "It isn't so much that metabolic needs decline as you lose weight, but your metabolic efficiency increases. Either way, it means the more weight you lose, the less energy you burn doing simple things like making your lungs breathe, heart beat, and kidneys work."

A new understanding of weight loss has developed, as scientists learn more about the body's energy needs during weight loss. In fact, it turns out that the old adage that claims reducing your calories by 3,500 will result in one pound of weight loss is inaccurate.

According to a consensus panel convened by the American Society of Nutrition and the International Life Sciences Institute, the "3,500 calorie equals 1 pound" rule is wrong, because it assumes that body weight changes are uniform over long periods of time. However, the panel pointed out that as people lose weight, resting energy expenditure drops due to less body mass. So, that 3,500 calorie reduction will no longer result in a pound of weight loss.

In fact, the National Institutes of Health (Bethesda, Md.) created a mathematical modeling approach for weight loss over time that takes into account the body's adaption to energy expenditure during weight loss, which was published in The Lancet in 2011. The NIH researchers reported that people with higher body fat lose larger amounts of weight than those with lower body fat, and that the body's weight response to a change in energy intake is slow.

Another facet of the weight loss dilemma is that people have very individualized energy needs. Everyone knows someone who can literally eat whatever they want and never gain a pound, as well as someone who is careful with every bite of food and still struggles with maintaining a healthy weight.

David Katz, M.D., M.P.H, founding director of Yale University's Prevention Research Center, reports that the energy needs for individuals is highly variable and not a matter of choice.

Any two people doing the same physical activity will burn different numbers of calories due to a complex interplay of genes, body composition and physiology. And any two people eating the same foods in the same quantities may experience entirely different effects on weight, dependent on genes, resting energy expenditure, body composition, body mass and other factors, he says.


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That's why Katz launched the National Exchange for Weight Loss Resistance (www.newlr.com) in order to provide a forum for information among those who are unusually resistant to weight loss.

All of this information on weight loss may seem discouraging for the thousands of people trying to lose weight, but there's also some good news. Gardner explains that, if you lose weight and keep it off for months or years by eating the same amount of calories, your body may eventually "agree" with this new weight and go back to being less "efficient." Although this theory makes sense, it has yet to be proven, says Gardener.

Is there one particular diet that can help counter the body's metabolic response to weight loss? While one study linked a lower carbohydrate diet with benefits, researchers stress that there's not enough evidence supporting one diet over another. "I doubt there will ever be one best diet. My hunch is there are multiple best diets, and certain people are more predisposed to be successful on one vs. another," Gardener says.


We do know that thousands of people have successfully maintained a significant amount of weight loss. This has been proven in The National Weight Control Registry (www.nwcr.ws), the largest investigation of long-term weight loss maintenance in the U.S.

Led by researchers from Brown Medical School and the University of Colorado, the NWCR tracks more than 10,000 individuals who have lost a significant amount of weight (at least 30 pounds) and kept it off for at least a year. Findings from the NWCR point out that long-term weight loss is achievable. It just takes time, diligence and hard work.

Indeed, research shows that 20 percent of overweight people are successful, according to a 2005 study in the American Journal of Clinical Nutrition. And the longer the weight loss is maintained, the fewer maintenance strategies are necessary, according to research published in the journal Obesity. While we have much more to learn about the complicated science of weight loss, the NWR may hold some of our most promising answers and results.

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

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