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

What are good fats and bad fats?

By Nicci Micco

Confused? You needn't be

JewishWorldReview.com | Long gone are the days when all fats were "bad." Now we know that what's important are the types of fat we eat, and how much. For instance, oils--full of unsaturated fatty acids--generally fall into the "healthy" camp.

When you choose oil over a solid fat, such as shortening or butter, you're helping to cut back your consumption of saturated fats, one of the nutritional bad guys. Similarly, when you choose nuts over crackers you may be limiting your intake of trans fats, another type of unhealthy fats.

Fats 101: All food sources that we think of as "fats"--we're talking butter, shortening, oils--are made up of a combination of fatty acids: monounsaturated, polyunsaturated and saturated. All fats contain all three types but are classified by the type of fatty acid that makes up most of the fat.

For example, olive oil is about 78 percent monounsaturated fat, so it's considered a monounsaturated fat. Trans fats are man-made fats used in processed foods to increase their shelf life.

Eat these good fats:

1. Monounsaturated fats

Common sources: Olives, avocado, nuts and seeds; cooking oils, including olive oil and peanut oil

How to spot them: They're liquid at room temperature but become semi-solid (or cloudy) in the refrigerator.

Health effects: When substituted for saturated fats, research suggests that monounsaturated fats may help keep "bad" LDL cholesterol low and boost levels of "good" HDL cholesterol and, in that way, reduce risk for heart disease.

2. Polyunsaturated Fats (includes omega-6 fats and omega-3 fats)

Common sources: Fatty fish like salmon, tuna and mackerel; nuts and seeds; cooking oils including sunflower oil, canola and walnut oil

How to spot them: They're always liquid, even if you put them in the fridge.

Health notes: Like monounsaturated fats, polyunsaturated fats may help improve blood cholesterol levels, thereby reducing risk for heart disease. Although both omega-6 and omega-3 fats (two specific types of polyunsaturated fats) are essential for good health, omega-3s may have additional heart-health and anti-inflammatory benefits.


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Limit (or avoid) these bad fats:

3. Saturated fat

Common sources: Butter, lard, fatty meats and full-fat dairy products, including whole-milk cheese and yogurts

How to spot them: They're solid at room temperature.

Health notes: A diet high in saturated fat has been linked with elevated cholesterol levels and increased risk for heart disease, so it's best to limit your intake. The American Heart Association suggests limiting your intake of saturated fat to 7 percent of total calories--that's 16 grams for a 2,000-calorie-a-day diet.

4. Trans fats/partially hydrogenated fats

Common sources: Many packaged snacks, commercially prepared baked goods, salad dressings, deep-fried fast food and some margarines.

How to spot them: Check ingredient lists for the terms "hydrogenated" or "partially hydrogenated" fats. Food manufacturers don't have to report the trans-fat content if it's less than 0.5 gram per serving, so a product may include trans fats even if the label reports 0 grams.

Health notes: Trans fats are the unhealthiest of all: they increase ("bad") LDL and decrease ("good") HDL. Aim to limit trans fats to less than 1 percent of total calories per day. Some experts recommend trying to avoid them all together.


Cut back on saturated fat--and benefit from nutrition bonuses--with these easy swaps:

Salmon for steak: You'll not only cut back on saturated fat but also gain heart-healthy omega-3s. 1.1 g sat fat (3 oz.) vs. 9.1 g (3 oz.)

Avocado for brie: Replacing high-in-saturated-fat brie with avocado gets you "good" monounsaturated fats and a good amount of dietary fiber, vitamin C and potassium. 1.1g sat fat (1/4 avocado) vs. 4.9 g (1 oz.)

Extra-virgin olive oil for butter: You'll save 5 grams of saturated fat per tablespoon and gain antioxidants found in extra-virgin olive oil. 1.9 g sat fat (1 Tbsp) vs. 7.3 g (1 Tbsp)

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