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 Feb. 17, 2004 / 25 Shevat, 5764

Myths easily spring up, but take them with grain of kosher salt

By Lisa J. Huriash

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http://www.jewishworldreview.com | (KRT) Like claims that alligators roam the New York sewer system, there are kosher myths that should be dispelled. Here are a few:

Myth: Kosher means "blessed by a rabbi."

Fact: Kosher in Hebrew literally means "fit" or "acceptable." When referring to food, it indicates that the food conforms to Jewish laws that have been around for 3,000 years. To produce a kosher product, all the ingredients must be kosher certified, as must the equipment with which the food is made, explains the Chicago Rabbinical Council. To identify certified kosher items, certification agencies have registered trademark symbols. The most common is the OU symbol.

Myth: The Kosher Food Tax is the biggest consumer fraud existing in America.

Fact: Extremists often claim that getting kosher certification markings on food products is a tax because it costs consumers extra money. And anyone buying those products, Jewish or not, has to pay the price.

According to the Anti-Defamation League, this myth is mainly perpetuated by the Ku Klux Klan. For businesses, hiring a kosher inspector to certify their food as kosher is like hiring an additional quality-control inspector, which often results in safer food and increased business.

The cost to consumers for this service is minuscule compared to total food production costs.

What's more, the profit from these products goes, of course, to the companies that manufacture them, and the stores that sell them, not to any religious or ethnic group.

But, in the separate case of kosher meat and poultry, the consumer does pay more. After all, kosher slaughter costs more. But that increase is picked up only by those who buy the kosher meat products.

Myth: Natural foods are automatically kosher.

Fact: According to the Quest Kosher Web site, since natural means "an unadulterated state," that could include fish or oils processed from non-kosher animals. On the other hand, it is easy to determine if something is kosher if it's made from only one or two basic ingredients. For example, natural peanut butter, in most cases, is kosher and needs no certification because it is made entirely from peanuts. But even organic fruits and vegetables are only kosher once they are carefully checked for insect infestations as eating bugs is not kosher.

Myth: Kosher food is naturally more healthful than non-kosher food.

Fact: While kosher has become synonymous with healthful, rabbis don't believe that healthfulness is necessarily the intent of kosher laws.

The Kosher Today magazine explains that the draining of the blood, for example, which is required for kosher meat, does not stem from health reasons, but from a biblical verse that prohibits Jews from eating blood because it is the animal's "life."

"The reason why Jewish people eat kosher food is based on biblical commandments," says Rabbi Yaakov Luban, executive rabbinic coordinator for the OU kosher supervision agency. "The Bible does not say kosher food is healthier, but some people have theorized that may be one possibility why the Divine intended we eat kosher food but you know, we have no way to know that."

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The Orthodox Union is visiting synagogues throughout the United States and Canada to answer questions on kosher issues. The traveling rabbis are part of the OU's "Kosher Awareness Program." The rabbis will visit synagogues that request a visit and assume travel expenses.

The first presenter, Rabbi Joseph Grossman of Monsey, N.Y., has already spoken at synagogues, and among the questions he is asked is: "Why do you need kosher certification on spring water?"

His response: Water itself is not a product that has to be certified, he explained, but spring water may be bottled on the same production line that produces grape juice (which may not be kosher) and even beer, which would render the water non-kosher for Passover.

The range of possible topics for the sessions include the laws of kashrus, the concerns involving kosher bakeries and pizza stores, the dairy industry and kosher fish. To organize a session, call Batya Harris at 212-613-8154.

"Feast From the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible" (Click HERE to purchase. Sales help fund JWR.) by Faye Levy weaves the stories of biblical lands — Israel, Egypt, Lebanon, Syria and Iraq — with their food traditions. Some of the recipes include Persian peach pilaf salad with toasted almonds, Yemenite beef soup with curry spices and potatoes, spiced lamb and Lebanese fish soup with linguine. I particularly like the section about spices, including how to make your own zahtar — a blend of herbs, which in eastern Mediterranean countries is traditionally sprinkled over cheeses and breads. I generally prefer cookbooks with pictures so I know how the food is supposed to look, but I still recommend this book that is without photos.

Every weekday JewishWorldReview.com publishes what many in Washington and in the media consider "must reading." Sign up for the daily JWR update. It's free. Just click here.

Lisa J. Huriash is a columnist for South Florida Sun-Sentinel. Comment by clicking here.


© 2004, South Florida Sun-Sentinel Distributed by Knight Ridder/Tribune Information Services.