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. 3, 2011 / 29 Shevat, 5771

Don't pass this gas

By Jack Kelly

http://www.JewishWorldReview.com | On Jan. 21, the Environmental Protection Agency said a fuel blend of 85 percent gasoline and 15 percent ethanol could be used in all cars and light trucks manufactured between 2001 and 2006. This expanded an EPA ruling in October which permitted the use of E15 in vehicles manufactured since 2007.

The EPA issued this ruling despite the fact its own research indicates expanded production of ethanol will hurt the environment.

Before the October ruling, the maximum blend allowed had been 10 percent ethanol. Automakers have filed suit to overturn it. They may be joined by ranchers, food companies, and some environmental groups.

In the United States, ethanol (ethyl alcohol) is made mostly from corn. It's supporters say ethanol reduces our dependence on foreign oil, and makes the air cleaner. But a 2005 study by Dr. David Pimentel of Cornell University and Dr. Tad Patsek of the University of California-Berkeley indicated that it takes 29 percent more energy to produce a gallon of corn-ethanol than the ethanol itself contains.

Since the energy required to produce ethanol comes chiefly from fossil fuels, ethanol increases, not reduces, our dependence on oil. And, according to a study by Stanford University Prof. Mark Jacobson, it makes air pollution worse.

Burning ethanol puts less carbon dioxide into the atmosphere than burning gasoline does. But burning ethanol releases more of the pollutants that cause smog and endanger human health, Dr. Jacobson said. A 2009 study at the University of Minnesota had a similar finding.

Runoff from farms in the Corn Belt is creating a "dead zone" in the Gulf of Mexico, say Friends of Earth.

"Research shows a strong correlation between the rise of corn ethanol production and the growth of the dead zone," wrote FOE's Kate McMahon. "This is because corn production, which requires massive amounts of fertilizers, has been expanding rapidly to meet the demands for ethanol."

An E15 blend will reduce gas mileage about 40 percent over pure gasoline, according to the Department of Energy. And because ethanol currently costs more to produce than gasoline does, ethanol blends cost drivers more at the pump.

Older engines are built with parts that get brittle over time and cannot withstand the effects of alcohol. When E10 gas is used, engine components can disintegrate and clog the engine with sludge and grime. When this happens, the engine can't be fixed. It has to be replaced.

"Since the government forced ethanol use on the country, engine and fuel system failures caused by ethanol are causing major damage to more and more new and used vehicles," wrote Ed Wallace in Business Week in 2009. "This means the hapless owners are not only paying for snake oil in lower fuel efficiency and more smog, but pay again when it damages their vehicles and lawn mowers."

The more corn we burn in our gas tanks, the less of it there is to feed people and animals. Ranchers and the food industry oppose ethanol because diverting up to 40 per cent of the corn crop to it will send food prices soaring.

Potentially the most dangerous consequence of ethanol is its effect on our water supply. It takes, on average, 3-4 gallons of water to produce a gallon of ethanol. But Cornell's Dr. Pimentel said that if you also count the water used to grow the corn from which the ethanol is made, then each gallon of ethanol requires 1,700 gallons of water.

In places where it rains a lot, this isn't a big deal. But most ethanol plants are in the Midwest, where groundwater is used. The Ogallala Aquifier, which stretches from South Dakota to Texas, is being drained at an alarming rate.

In 1821 a government surveyor described the Great Plains as "the Great American Desert," an area "almost wholly unfit for cultivation."

Stephen H. Long was wrong. The Great Plains have been the breadbasket of the United States, and of much of the world. But ethanol could prove him belatedly to be right.

Ethanol production is so harmful to the environment even one of its foremost supporters, former Vice President Al Gore, has said it should no longer be subsidized.

Despite all this, the lame duck Democratic Congress extended ethanol mandates and subsidies for another year.

"Sadly, when a truly bad idea is exposed today, Washington's answer is to double down on the bet, mandate more of the same, and make the problem worse," Mr. Wallace said.

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

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JWR contributor Jack Kelly, a former Marine and Green Beret, was a deputy assistant secretary of the Air Force in the Reagan administration.

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