Thursday, November 3, 2011

Should Basic Math Be on the Endangered List?

Does anyone out there know how many items are in two dozen? This should be a ask that any second grader could acknowledge easily. The fancy I am asking is that once again I have been amazed at the lack of common daily knowledge that our young population are suffering from.

I visited a Dunkin Donut shop today and asked for two dozen Munchkins, my dog's favorite treat. I admittedly didn't expect to stump the young woman behind the counter but that is exactly what happened. It seems that Dunkin Donuts sells their Munchkins in a quantity that exceeds two dozen; twenty five of these tasty treats is the acceptable package. So the phase "two dozen" just sent this lady into a quandary of confusion. Thankfully there was an older woman laborer handy to rescue her as I when I jokingly said twenty four to her ask - jokingly said as I was under the mistaken impression she was looking for price information not a definition of numbers - she repeated the ask to her co-worker once again. I wonder what would have happen if I asked for three dozen. Total pandemonium for sure.

12 OUNCES EQUALS HOW MANY CUPS

It a sad situation when our youngsters are not given the basics of math before sending them off into the world. No matter what we do in life we need math skills. I am not talking about algebra or advance calculus, but easy daily measurements. A dozen equals twelve, so two dozen equals twenty-four, a cup is eight ounces, two cups equal a pint, two pints equal a quart and four quarts equal a gallon. admittedly every young child knows this - or maybe not as it seems not every young adult has acquired this knowledge.

This is a call to teachers and parents alike, unless you want to be spending your time and hard earned money supporting these kids you need to take their instruction seriously. No skills equals no job which increases the risk that these young population will fill their lives with emptiness and trouble. One cannot even get ready a meal without this knowledge - oh I forgot we are all eating at fast food restaurants so no one cooks. As our waist lines increase does our quality to learn and maintain decrease? admittedly not a direct correlation, but even the easy task of feeding ourselves has come to be something someone else does and therefore the required information is lost to the daily person. A small number of time invested now in a child's instruction will consequent in a great return for the future. Get out those pots and pans and teach your kids how to measure!

Does Dunkin Donuts need to be testing their applicants to resolve if they admittedly know the definition of a dozen? How silly is that?

Should Basic Math Be on the Endangered List?

12 OUNCES EQUALS HOW MANY CUPS

Wednesday, November 2, 2011

The Causes and Remedies for Constipation

In this article, we are going to cover the most stunning material and research probably ever done on this planet regarding health care. Some of the conclusions that I will draw may actually stun you but, nonetheless, they are based on sound authoritative, documented research.

In 1975 a group of British scientists set out to understand and discover why primitive African people had such a low rate of cancer, coronary disease and specifically bowel and digestive disease. Their research was quite exhaustive. It covered and included tracking clues that extended all the way back to lunch menus in an African village right through studying bowel habits in an English mill town in 1850. That's quite a variance. These English doctors, working among the native Africans, noticed something very peculiar or at least peculiar to them: the native Africans move their bowels somewhere between three to five times a day and on an average passed well over one pound of fecal material per day; this was a startling contrast compared to the normal English bowel movement of less than four ounces. It is also quite common for the typical English person to move their bowels once a day, or even skip days. Now, we have been taught, unfortunately, by our physicians that moving one's bowels once a day or even every few days is perfectly normal, and for some people it is normal to just move once a week. Analysis of the stools of these primitive African people found them to be virtually odorless; contained the exact amount of friendly bacteria required to keep the digestive system and digestive track healthy and functioning normally; had very low levels of putrid action and toxic material; and for the most part were far healthier than the average British bowel movement.

12 OUNCES EQUALS

Actual investigation into this shows us that the African people have a diet that is very high in fiber. They eat mostly fruits and vegetables that are high in cellulose, other types of fiber like pectins and are particularly high in water content. The water content helps the body pass the fiber through by keeping the bowel and the feces moist. The average African is consuming about 24 grams of crude fiber per day compared to about four to six grams found in the typical British or American diet. Upon more in-depth analysis, it was found that the colons of the African people contained very, very low amounts of toxins and poisonous material that are normally associated with the bowel and old, rotting putrefying material in the bowel.

These chemical substances have been directly linked to arthritis, cancer and cancer of the bowel and many other illnesses and diseases. Since these primitive African people had very low amounts of these poisons in there colon, it was concluded this is why they had such a low incidence and low rates of bowel cancer, cancer in general, heart disease, arthritis and many other illnesses. So, this leads up to our main question. What is constipation? Well, the digestive track of man is able to hold at any given time somewhere between three to five meals. That means if you've eaten three to five meals and haven't had a bowel movement your body is able to cope with that and able to deal with that. Once we go past three to five meals, the colon begins to expand. It can actually expand up to five times its normal size in order to hold more meals that are not being passed. This, however, produces a very bad situation because the longer the food stays in the intestinal track the more apt it is to begin to ferment, putrefy, rot and act as a breeding ground for bad bacteria, the likes of which can cause different arthritic conditions immunological problems such as autoimmune illnesses which can be linked to allergies, chemical sensitivities and different types of rheumatoid arthritis.

Parasites and the eggs of parasites can hatch in your intestinal track the longer they sit there without being passed out into the toilet. Also, as things become more disturbed, a fungus called Candida albicans is able to start to grow. This intestinal fungus can grow when friendly bacteria are destroyed in your intestinal track. Most common friendly bacteria are destroyed by antibiotic use or by harmful parasites that can get into your food and water. These harmful parasites, when they get into your intestinal tract, destroy friendly bacteria allowing this fungus called Candida albicans to grow. There are over 100 different symptoms possibly caused by this fungus. They range from allergies, asthma, arthritic complaints digestive complaints, brainfog, fatigue, spaceyness, inability to concentrate, skin problems, food reactions, the list goes on and on. A healthy functioning digestive tract should be able to have a bowel movement in ratio to every meal that is consumed in one given day. Now, this means if someone eats three times a day, they should have three bowel movements. If they eat one time a day, they should have one bowel movement. Simple math will show us, after one week's time, if someone consumes three meals a day that's 21 meals. Seven days times three meals. If someone has one bowel movement per day, at the end of the week that's one bowel movement times seven days equals seven bowel movements. Where did all the other food go? Most people have been misled into believing that when they have a bowel movement in the morning they are eliminating all the food from the day before. Nothing can be further from the truth. The reason for that is actual analysis and testing show that the average American has a transit time of at least 48 to 72 hours.

The word transit is simply referring to transportation time of the feces from the point it enters the mouth to the point it is actually eliminated in the bowel movement. If food is taking 48 to 72 hours to pass through our systems, there is no way that the bowel movement we are having in the morning is eliminating all the meals from the previous day. Now, this can fool you because some foods tend to move through your system faster than others. For instance beets, which can be used as a great marker for this experiment, usually will pass through within 18 to 24 hours. Salads and vegetables and particularly uncooked vegetables and raw fruits tend to move through faster. However, foods of lower fiber content like meats, refined grains and starchier foods tend to move through slower so you may see part of yesterday's meal in your bowel movement and be tricked into thinking that the whole meal was just passed. What actually occurred was some of the foods than can run faster through your digestive tract basically just outran all of the other foods that were there. This doesn't mean the entire meal was passed. On the contrary, it has defiantly been confirmed that it takes 42 to 72 hours for most Americans to pass, what we would refer to as, the average American meal. Now, let me ask you this question, how often do you take out your garbage? Particularly, during the summertime? Now, let's look at the garbage for a second. The garbage can has a lid and in the garbage can it is dark and moist and we have a lot of old food scraps in there. During the summer, if the can is outside, the sun beats on it making it hot, so we have a dark, moist, and warm environment.

Now, if you took out your garbage on Monday and then that night filled up the pail again and then left the pail alone until Thursday or Wednesday, what would you expect to smell when you opened up that pail? It certainly wouldn't be anything pleasant or anything to look forward to, of course not, it would stink. This is because the foods sitting in the garbage pail that are mixing with bacteria that were already present in the food are being allowed to putrefy. I don't think there are that many of us who would expect a garbage pail that has been sitting there for two or three days to be a very healthy environment. So, why would we ever think that our intestinal track would be any healthier if we allow garbage to stay in there for two or three days. A normal healthy person should have a bowel movement three times a day or minimum two times if he's eating three meals a day. If he is not, we call this a mild form of constipation. Now someone may have bowel movements three or four times a day, but if the bowel movements are liquidy or loose they won't be passing a lot of solid material and that would still be considered constipation. Remember constipation means to compact, it doesn't mean how many times you are moving. It simply means that things are being compacted in the bowel and the bowel is not fully evacuating, cleaning itself. Diarrhea in many senses can be a form of severe constipation.

If one were to analyze the bulk weight of material released in every episode of diarrhea that someone was having over the period of a few days, they would find they are passing mostly water and not much solid material. Therefore, the solid material is staying in the bowel, so even though they have the apparency of moving a lot and cleaning themselves out, they're really not because it's not solid material, it's all water. Sometimes people can become so constipated that all that will come out is liquid and loose material. This is defiantly a form of constipation if someone is moving his or her bowels every two to three days or any longer than that. This is severe constipation. This is the type of situation that is a breeding ground for many illnesses and diseases. The toxins that are produced in the bowel along with the different microorganisms such as bacteria, parasites and the fungus, Candida albicans, can produce more symptoms, illnesses, and diseases than anyone can believe. We have seen arthritis, diabetes, hypoglycemia, muscle soreness and pain, osteoporosis, PMS, other reproductive disorders, chronic migraines, and all types of indigestion and digestion complaints clear up miraculously once the person started moving their bowels normally again. There are many causes of constipation.

Very typically, antibiotics and other drugs can disrupt the friendly bacteria called acidophilus and bifidus, which live in our intestinal tract. These friendly bacteria help us to digest our food and help keep the intestinal pH at the right balance so that the bowels are able to move. When these bacteria are destroyed, the bowels can become too alkaline. Many times, the stool pH can go over 7.2, which is much more alkaline than it should be. When the stool pH becomes too alkaline, the bowels slow down and constipation is apparent. Different enzymes that help digest food and help us absorb vitamins and minerals stop working. At this point, we are unable to digest and absorb the vitamins, minerals, proteins and other nutrients from our food and we start developing many deficiency diseases that many of us read about in health and vitamin books. Many things can disturb our friendly bacteria. It could be as simple as chlorinated water. Excessive intake of coffee, alcohol, and other drugs can also disturb the friendly bacteria.

Friendly bacteria are very commonly disturbed by parasites. This may be horrible to confront and may be very difficult for anyone to want to believe, but people are picking up parasites all the time. We pick up parasites from our pets, from our water, from our food and even from each other. If the eggs from parasites are allowed to stay in our bodies too long, the eggs come in contact with certain chemicals, two of them are called propyl alcohol and benzene, these eggs are allowed to hatch and then parasites start to grow and multiply in our bodies. Many parasites can lay thousands of eggs a day. Once these parasites start to grow and mature, they disrupt the friendly bacteria, which then can lead, not only to constipation, but different parasite symptoms. Many authorities and experts now believe that over 90 percent of all Americans are affected with parasites and that parasites are actually the cause of 50 percent of the ailments and illnesses that doctors are commonly treating people for . Can you imagine that over 50 percent of all the ailments and illnesses that we are going to our doctor for are actually being caused by parasites living in our bodies as opposed to all these big fancy words and terms that are being coined in medical textbooks?

Constipation can also be caused by nutritional deficiencies, which can cause under active adrenal and thyroid function. The adrenal gland acts like the fuel pump in the body helping fuel get into the cells. The thyroid gland acts somewhat like sparkplugs, helping the body burn up fuel and create energy. These two glands also stimulate the digestive system and it's very common to find constipated people with under active thyroid and adrenal function. Many times under activity of these glands will not show up on the standard blood test that our doctors will do as this under activity is being caused by mild nutritional deficiencies of vitamins, minerals and proteins which help these glands to work. This is when one needs to see a nutritionist to resolve the matter. Constipation can also be caused by a sluggish liver. This, again, may not show up on standard medical tests as it may not be a disease condition. The liver itself will not stimulate the digestive track to move and pass food along by releasing adequate amounts of bile which is a substance which helps us breakdown fats in our diet. Many experts now feel that almost everyone has gallstones even though they may not be symptomatic or necessarily need medication or surgery from their doctors.

Gallstones can start accumulating in the gallbladder in the hundreds and hundreds or even thousands before the person may ever be symptomatic of it. I have seen the proof of this with my own eyes. I have had many patients do something that we call a gallbladder flush. This involves taking some simple every day household foods like lemon and olive oil and some basic herbs that flush the gallstones out of the gallbladder. I have had hundreds of patients do this and each one has reported seeing hundreds of stones pass and these were people who were never symptomatic of any type of gallbladder or gallstone problem. What we need to learn from this is that these stones could be in our gallbladder and could be causing the gallbladder and the liver to be ineffectively operating. This can be another cause of constipation. Constipation might also be caused by certain vitamin or mineral deficiencies.

Pantothenic acid is a B vitamin that helps encourage normal peristalsis in the intestines. Peristalsis is the wavelike muscular contraction of the colon in the small intestines which pushes food along, moving it eventually to the end of the colon where it is eliminated out of the body in normal bowel movements. Probably the three most basic causes of constipation though are much simpler then any one of these mentioned. The first is lack of water. It's interesting to know that fish do not have colons. The reason for that is fish are immersed in water all day, and the job of the colon is to reabsorb water from our food so that we can retain this moisture. Mammals and land creatures have colons. They are not immersed in water all the time so, they need to recycle the water from their food in order to avoid dehydration. Many people have had the experience of having to have a bowel movement and for some reason not being able to go when nature was calling. Later, they found the stool was dry and hard to pass. This is because the colon was absorbing excessive amounts of moisture from the stool and had then become dry. This can happen on a routine basis if there is not enough water in our diet. When an insufficient amounts of water is present, fecal matter in the colon will become dry and become stuck in the intestinal tract. These layers of fecal matter can start building up much like rust does on a pipe. The bowel movement that a person like this is having is actually being pushed through these layers of old dried material.

One of the next reasons for constipation is lack of fiber and the consumption of too many junk foods that are low in fiber. Fiber, as we have all learned by now, is essential. It is a bulking material that helps us brush along much like a broom would. Nowadays, people are taking Metamucil that is essentially a substance called psyllium. Psyllium is a seed that contains an outer husk that absorbs water and gels and bulks up. When this is consumed, it acts as a fiber laxative. The fiber creating a feeling of fullness and pressure in the colon, stimulates the colon to push fecal matter through. Thereby, also pushing with it the feces that were our food. Foods low in fiber or foods that are commonly thought of as being junk foods cause the intestinal tract to secrete mucus. The mucus is secreted by the intestinal tract as a way of coating itself and protecting itself from these harmful irritating junk foods. Mucus buildup in the colon can also occur from taking drugs, too much alcohol or from having parasites or other harmful organisms in the intestinal tract. Once again, the intestinal tract is only trying to protect itself by secreting mucus in order to put a thin layer of protective fluid between itself and the harmful irritant substance. As time goes on, with the lack of water and fiber in the diet, the low fiber food mixes with the mucus and start to develop into a paste. Eventually it hardens like plaster of Paris, becomes black and highly toxic. This material can build up, like we said before, like rust in a pipe. It is this material that is literally killing millions and millions of Americans. This material contains many toxic chemical substances, harmful bacteria, parasites and the fungus, Candida albicans, which can be damaging to our health.

Lack of chewing is another reason for constipation. Chewing helps send signals to our digestive system that food is being consumed. Chewing acts like a stimulus to the digestive system, telling the stomach, pancreas and the liver all to make digestive juices and telling the intestines and the large bowel to push food along digestive tract. It is amazing when we realize how much more energy people have when they are able to get rid of these internal poisons that they are carrying around and producing every second from the dirty, toxic bowels that we have in this country.

There is a solution however to this problem. It is our new constipation program. It involves disinfecting the bowel, killing harmful bacteria, fungi, parasites and their eggs, which can further injure the body and allow the constipation to persist. We want to kill these organisms. First is that when we start to clean out the bowel we may end up disturbing them like disturbing a hornets' nest outside in your backyard. I don't think you want to go over and pick it up and throw it away. I think the first thing you would want to do before you clean the hornets' nest out is throw some bug killer there to kill as many hornets as you can so they don't come out and attack you once they find out your trying to disturb their nest. Well, that's the same concept we have here. Our first step is to try to destroy as many of these organisms as we can so that when we start to clean out the bowel these bugs don't come up and bite us. The second step involves actually taking herbal substances and other natural things that help to loosen hardened fecal matter in the colon and then allow it to pass out of the body. Some of the herbs we use are somewhat like jack hammers in how they work .

They break up material. Some of the other herbs that are used, can be thought of as being more like bulldozers. Once the material has been loosened from the jackhammer, the bulldozer herbs move through and push it out, allowing us to pass it out of the body. At this stage of this program, sometimes colonics are very useful. For those of you who have never heard of this before, a colonic is a procedure where a certified technician has you lie down on a table and then he inserts a disposable plastic tub into the rectum. The tub that he inserts into your rectum is connected to an apparatus or machinery that allows water to be gradually pumped into the colon and at the same time pumps water that has entered the colon out. This creates a flushing action. It is very safe and very gentle, you can think of it as one big continuous enema. The goal of a colonic is never to balloon or overfill your colon causing it to burst. On the complete other hand, the colonic allows water to gently enter the colon hoping to loosen old fecal matter which is dried and has become stuck in different areas and allows it to be flushed out.

The next step of the constipation program is to help clear the gallbladder and liver of any stones that they may have and bring them up to a more full operating capacity. This is essential for proper bowel movements. After this is done, we concentrate on getting friendly bacteria to regrow in the intestinal tract and large bowel. We use very special laboratory tested strains of human bacteria and other substances that help them to grow back in the colon and large intestine. Therefore, allowing the large intestine and colon to have the proper environment again. This is a healthy environment, conducive to good digestion and proper bowel movements.

It seems that in most people who are chemically sensitive or allergic to anything, the very first flaw in their system is in the intestinal tract. The intestinal tract lacking this protective coating, or worse yet, having intestinal permeability (which is also called "leaky gut syndrome") are the underlying flaws in most people who are allergic. When someone lacks this protective coating in their intestinal tract, foods, chemicals, and microorganisms such as parasites, bacteria, yeast and viruses can then begin irritating the lining of the intestinal tract. What will happen next is that the immune system will start reacting at the line of the intestinal tract in order to fight back. This creates inflammation, swelling, and further irritation of the intestinal lining. This, in itself, besides causing intestinal pain, intestinal cramps and irritation, will begin allergic reactions throughout the body. It seems that these allergic reactions, begun in the intestinal tract, trigger skin reactions such as itching, hives, rashes, etc. As this continues for a length of time, the next step is that the intestinal lining becomes further degraded and starts to actually develop barriers that are leaky. The normal villi in the intestinal tract, which are hair-like structures that help absorb vitamins, minerals, and different nutrients from your food, become damaged. These tiny hairs are not able to absorb the nutrients from your food that are passing through your intestines and then send them into your bloodstream so your cells, glands and organs can use them.

Instead, holes or leaky patches develop at different points of the intestinal tract where large particles of foods, pollens, chemicals, microorganisms, whatever, then fall between the cracks and into your bloodstream. It is only the presence of these larger holes or leaks that allow these substances that would have never normally gotten into your bloodstream, to enter. Being in your bloodstream, they now create havoc. Bad reactions, allergies, environmental allergies are soon to follow. This is how the person then becomes an "allergic to everything" type of person.

One of the major differences discovered in someone who is HIV positive as opposed to someone who has full-blown AIDS is the person with full-blown AIDS has developed this leaky gut syndrome. Naturally, due to that, he is much more susceptible to contracting other infections and other problems. The person who is merely HIV positive, who doesn't have this leaky gut syndrome, has more protection as his intestinal tract is not allowing these things to pass through. It would be correct to say that most likely all people suffering from any type of skin rash or sensitivity have, to some degree, this syndrome of leaky gut, or a weakened protective lining of the intestinal tract.

The good news is that this situation can be remedied. Using some of the substances I mentioned earlier, the plant substances which are called mucins, to rebuild the friendly protective coating of the intestinal tract, and then using other specific nutrients which have been found to be able to rebuild the actual lining of the intestinal tract itself and strengthen it so as to repair the leaky patches, this problem can be resolved in a matter of a few months.

The first step in handling this problem would be to ascertain exactly what's happening in the person's digestive system. A new test has been developed which enables a practitioner to determine the total amount of friendly and harmful bacteria, the amounts of yeast and parasites in one's intestines, whether or not one is missing the substances in the intestines which protects the lining of the intestines, and whether or not the intestinal tract has become leaky. This test also would scan the digestive system and absorption system, to see if one is digesting and absorbing everything correctly from their food. It also tells a great deal about how well the immune system is functioning in the intestinal tract. This is the ideally suited test to determine exactly what's needed on someone suffering from this syndrome.

After the testing, the first step would be to put the person on a program to clear out any harmful bacteria or harmful microorganisms that are living in the intestines. Once they're eliminated, we then can begin building up the friendly bacteria in the system, and then we can begin repairing the intestinal tract.

In some cases, even though harmful organisms are present in the intestines and would continue to break down the intestinal tract, causing the same problem all over again, it is necessary to strengthen and heal the intestinal tract a bit before one even begins to clear away these harmful organisms. This is true in cases where people are so chemically sensitive or so allergic that they can no longer even tolerate taking the natural substances which might be able to clear away the harmful bacteria or microorganisms from their system. If this is the case, the person would first need a round or so of these substances to strengthen his intestinal tract so that he would be able to tolerate the substances that remove the harmful bacteria or harmful parasites.

Once this is accomplished the person would naturally, then be able to tolerate friendly bacteria. So, for those who are very, very sensitive, they have to actually begin the entire program by correcting as best as we can the weakness of the intestinal lining that causes the bad reaction before beginning the program to totally and completely correct the problem.

This is permissible because after the person has cleared away the bad microorganisms and then started to establish friendly bacteria, he can then go back on the substances that then heal the intestinal tract for a longer period of time, so as to obtain a complete and thorough regeneration of the area.

We are having fantastic successes and in some cases almost miraculous results in our own practice. We hope this information benefits you.

The Causes and Remedies for Constipation

12 OUNCES EQUALS

Use a Kitchen Scale

The Kitchen Scale is considered standard equipment in the U.S. however, the kitchen scale can be found mainly in the homes of those who are serious about dieting or are very avid about pastry and baking. Because of this, European recipes generally specify measurement of dry ingredients in weight (ex. 250 grams of sugar) rather than in volume such as the U.S. cup.

Asking the question, "Does it make a difference?", the answer is yes. Measuring by weight rather than volume is more accurate and provides for increased consistency from batch to batch. The truth is that once you become used to using the kitchen scale you'll find it easier than measuring by volume.

12 OUNCES EQUALS

Variances in volume measures result from the grain of the ingredients to how tightly it is packed into the unit of volume measure. When you're measuring in weight, the result is the same regardless of how the dry ingredient is ground. The amount of flour for instance, that can fit into a cup can vary by as much as 25% depending on how it's ground and how much air space is worked into the mix. This could very well be the difference in taste and texture of cookies from one batch to the next. Measuring by weight provides for better consistency in recipe results from one baker to another. The same exact recipe used by two people may have two very different outcomes. We've all heard from someone that they've followed the recipe exactly and yet it wasn't the same. Again, the kitchen scale will eliminate any variables in ingredient content from batch to batch regardless of the preparer.

When dealing with ingredients that are cut or chopped, the differences can be even greater. For example, a cup of chopped green peppers can mean two very different things to two people. How big or small are the pieces? How tightly are they packed into the cup? These loosely interpreted instructions can make or break a recipe's result. If the recipe calls for 150 grams of chopped green peppers, then that's an exact amount going into the mix no matter how finely they are chopped.

Recipe ingredients by weight also allow for easier shopping of what you need. If the recipe calls for "two medium or one large onion," how do you know what qualifies an onion's size as medium or large?

A recipe with ingredients measured in weight eliminates the guess work and allows for easier shopping. You'll buy what you need by weighing out produce or referring to package weights.

If weighing ingredients is a superior method to measuring by volume than why isn't it done universally? The answer is circular in reasoning. Most Americans don't have kitchen scales therefore American recipes and cookbooks don't use scaled measurements. Americans don't largely use kitchen scales because the recipes and cookbooks they use don't utilize weighed portions of ingredients.

Can the conventional American cycle be broken? For this to happen there needs to be a mentality change in American cooking culture. There are interest groups trying to do just that. Truth be told, the culinary world would be better off if everyone prescribed to the weighing of ingredients. The main benefit would be consistency from recipe to recipe and person to person.

We are proponents of the change for this very reason. We strongly recommend that everyone who cooks, bakes and prepares food own a kitchen scale. To further that cause, we ask that anyone who writes, creates or edits recipes utilize weigh portions of ingredients whether they be in standard or metric form.

There are three basic types of kitchen scales available today: balance scales, spring scales and digital scales. Balance scales have been in use the longest and are very accurate however they're typically not the easiest to use. Spring Scales are very simple to use but are the least accurate. Digital scales combine simplicity and extreme accuracy making for the optimal choice. When choosing a scale, the first thought should be "How much scale do I really need?" Kitchen scales mostly have a maximum weight capacity ranging from two to twenty pounds. Depending on how big the usual meal or bake batch is for you will be your answer. If you regularly prepare food for 2-4 people then a small capacity scale is just fine. If the number is between 8-12 then you'll want a higher capacity scale. Regardless of the number, there's a scale for you available.

A Spring scale utilizes a calibrated spring that stretches as weight is put on it. A needle attached to the spring moves accordingly pointing to a number indicative of its weight. Some spring scales allow for the indicator needle to be adjusted so that the scale can be "zeroed" out. For instance, an empty bowl or container placed on the scale can be set to "zero" so that the scale measures only the ingredients. This process is known as "taring" the scale and makes for easy measuring because you don't need to empty the ingredients from the bowl. Simply tare the scale to zero again.

The two basic types of spring scales are stand up and low profile. The low profile type is normally more convenient to use because you can rotate the base of the dial to tare the scale.

Balance scales determine weight by comparing to known weight standards. There are basic types of balance scales and a hybrid type that combines the two.

A straight balance scale is the type that symbolizes the U.S. Justice System (blindfolded woman holding a scale). Very simplistic, one side holds whatever is to be weighed and the other holds the know units of weight. When the scale is perfectly horizontal the unknown weight equals the amount of known weight on the other side. Although this type of scale is very accurate, it is not practical for kitchen use.

The sliding balance scale uses a single known weight that moves back and forth on a calibrated side. This type is very much like those found at a doctor's office. Though not quite as accurate as the straight balance scale, it is far more convenient to use.

The hybrid scale combines individual weights along with a sliding weight. One drawback of balance scales is the mechanical pivot point. It's critical that the pivot point be as frictionless as possible. The greater the friction, the less accurate the scale will be. Keeping these scales clean is crucial to their accuracy.

Digital scales are the most modern type and have become an affordable option. They operate by passing a small electrical current through pressure sensitive material. A sensor monitors the flow of current and digitally converts it to weight displayed on a small screen.

Easy to use and extremely accurate, most digital scales are small in size and can be tared with the touch of a button. Newer versions have features including timers and databases that determine fat and calorie content of given foods. Digital scales have dropped in price drastically and can be purchased for as little as .00.

How do you know which scale is best for you? For most people, a digital kitchen scale is the answer. Because digital scales are now much more affordable, they are the most practical, convenient and accurate. For a tighter budget, a plastic spring type scale can be bought for about .00 though accuracy and durability aren't the best.

Durability, appearance and special features are the three main characteristics of digital scales that separate one from another. Digital scales are, for the most part, equally accurate from one to another. There are some digital scales that are more precise than others in that they may be able to measure in smaller increments, however overall accuracy is very consistent.

The construction and materials used will determine a digital scales durability. Stainless steel proves to be the most durable material as it is strong and easy to clean. Some scales utilize glass surfaces which are also easy to clean but more susceptible to breakage. Plastic scales are the least durable and generally found in the lower end spring scale category.

Another factor determining the life span of digital scale is type of buttons utilized. Every digital scale has at least a button for taring. The best type of button is the flat surface, sealed button. This will keep dust, dirt, food particles and moisture from entering the scales interior.

The appeal of a scale's appearance is personal preference. Some like the simplistic commercial look for an all stainless steel scale while others may find a sleek euro-style design desirable. Some of the higher end designer digital scales look like kitchen art as opposed to small appliances. Whatever your taste may be for design, make sure you're completely comfortable with the scale's appearance and storage space requirements. A scale will likely be used more frequently if it's rapidly accessible on your counter-top.

Some digital scales offer additional features such as clocks, timers and calorie counters. Again, these features are bells and whistles which will drive the price higher, but ultimately have no impact on the scales real purpose which is to provide accurate weightings. We like the most simple design that gets the job done time after time.

Once you've evaluated your personal needs and decide on a scale that fits your lifestyle and personality, its time to put it to work. The most important thing to remember when using a kitchen scale is to properly tare it with each measurement. Proper taring will ensure that each ingredient is weighed out to exact recipe specification.

Each ingredient can be accurately weighed by first taring the scale with an empty bowl. Digital scales are the easiest to tare - simply push a button. Spring scales require a knob or dial to be turned and balance scales need weight added or slid over to zero the scale. When the scale is tared and reading zero, ingredients are added until the desired weight is reached. With a little practice, you'll be able to quickly reach the desired amount.

For recipes that call for teaspoons and tablespoons, it is recommended that you stick with those measurements. This is because most scales operate in 5 gram increments and anything weighing less than 5 grams will not be accurate. There are digital scales available that will operate in 1 or 2 gram increments which makes this less of a problem.

When adding salt or yeast to a recipe by volume keep in mind that these are variances from one type to another. For example, sea salt or kosher salt occupies twice the volume of table salt. Since salt is a matter of taste, it is up to the individual's preference rather than exact amounts. Yeast can be a problem because it will effect the level of rise in a recipe. However, most recipes calling for yeast will require amounts that are scale-able so you can typically get the correct amount.

Once you've become acclimated to weighing ingredients, you'll be able to use one bowl for various ingredients. Simply re-tare the scale after each ingredient is added to weigh out the next.

If you're using metric units you can also weigh water because 1 ml of water weighs 1 gram. This holds true for water but not necessarily for other liquids because of density differences. This unfortunately doesn't hold true with U.S. standard units. One fluid ounce of water actually weighs 1.0425 ounces. We recommend sticking with the metric system because of this.

There are sites on the web that you can refer to for converting your volume measure (cups) recipes to weight based measurements. You can also create your own conversion chart by making notes as you prepare recipes. Simply weigh the ingredients from your usual cup measures and record each ingredients weight. For instance if a recipe calls for 1 cup of flour, pack the flour as you normally would into the cup and then weigh it. Now you've got it recorded for future use. This is known as "converting on the fly."

Another method known as the "difference method" is a fantastic way to determine precise amounts of ingredients that typically known to only one person. Your aunt's famous cookies are baked by her own knowledge of each ingredient and its amount. She prepares them the same way, every time without consulting a written recipe. To determine how much of each ingredient is actually used, weigh the container of each one before it goes into the bowl then weigh the container after the ingredient is removed. The difference between the two is the actual weight of the ingredient used.

The weighing of ingredients in recipes may take some getting used to, but you'll find that once you're comfortable with this method it's actually easier. You'll also find that the finished results of each recipe are far more consistent from batch to batch. We hope that you'll give this approach to following recipes a try and have some fun doing it. The key to success in this approach is find a scale that suits your kitchen needs, decor preferences and one that is easy for you to operate. With a variety of scales to choose from, we know that there is a scale out there for you.

Use a Kitchen Scale

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excellent Christmas Side Dishes

While many citizen have a traditional Christmas main course such as lamb or perhaps a tasty baked ham, it is those outstanding Christmas side dishes that verily make the meal. And I'm going to give you a formula that is a real stand out for every holiday season!

In that broccoli is a popular Christmas side dish I decided that I would characterize how to make my famous Broccoli Casserole. This one is a serious show stopper and one that never fails to surprise and satisfaction my guests. And it doesn't hurt that broccoli is a health boosting mega-vegetable. If you prepare this side dish for your next holiday meal, even the kids will stand in line for seconds.

12 OUNCES EQUALS HOW MANY CUPS

So, first for the ingredient list:

You'll need

* 4 heads fresh broccoli, chopped

* 1 1/2 cups shredded American cheese

* 1 (10.75 ounce) can condensed cream of mushroom soup

* 1 1/2 teaspoons salt

* 2 teaspoons ground black pepper

* 3 tablespoons butter

* 2 cups crushed, seasoned croutons

Now for the meat (if you will pardon the expression) of the matter, the actual preparation:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.

3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Exchange the combination to a 9x13 inch baking dish.

4. In a detach saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.

5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

As you can tell it's not a difficult meal to make. But these sort of outstanding Christmas side dishes will be obvious to be a crowd pleaser for many years to come.

excellent Christmas Side Dishes

12 OUNCES EQUALS HOW MANY CUPS

Tuesday, November 1, 2011

Stop Living in Fear of Cancer

When the FDA uses the phrase "may reduce the risk of certain cancers," it is nearly impossible to imagine they are talking about anything other than a new costly prescription pill. Then following said claim usually includes a fine print warning or commercials with the "speed talker" warning us of the numerous side effects which may occur while taking the prescription.

Proponets of mainstream medicine in the U.S. seem content to leave things as they are, shuffling the countless off to the surgical ward, concerned more with slicing and dicing than actually improving your quality of life. Major pharmaceutical companies refuse to acknowledge anything natural because only chemicals can be patented. Drug companies then try to replicate the components but it just isn't quite working out. So, what are we left with? What are our choices?

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Currently, conventional medicine is basically telling us the way to treat cancer is to cut, poison and burn. Diagnosed with breast cancer, just cut it off. Chemotherapy is poison, it makes people very sick and this most popular drug for breast cancer causes uterine cancer. Use radiation to burn then, but medical studies show that the results between people with cancer who were treated with radiation and those who were not treated showed no difference.

Don't be naive, cancer equals big money and we have been beyond "awareness" for many years now. In fact, the drug companies have already made 12.5 billion on diabetes so far in 2008 and this is not intended to come across as unsympathetic for those who currently have cancer and those who have lost friends and loved ones to this disease. Au contraire, it especially breaks my heart when I think how hard it must be on a young boy or girl who has a form of cancer and the toll it brings on their families.

My question is why the medical profession and big pharma will not give consideration to treating cancer naturally or at least incorporate natural supplements and not just close the door. Sadly it seems the love of the almighty dollar has distorted things just a bit.

Do not be surprised when in the not to distant future we will be unable to purchase vitamins in the U.S., such as vitamin c for example, without a prescribtion. CODEX is already controlling a lot of this internationally and it's just a matter of time until those dollar signs trigger a new era in the U.S. which is already a signatory but it is not enforced...yet.

Sure we are all familar with the saying "an ounce of prevention is worth a pound of cure," and this is so very true, especially concerning cancer. It is much easier to prevent a disease than to cure it and cancer is no exception. All the processed food out there full of preservatives is not only void of nutrients but in many cases is harmful. Companies advertise we can our daily dose of certain vitamins and minerals with their product so we think it's healthy. Certain fast foods should least have warnings on the wrapper/box that read "this may cause bad things." Organic foods are great option for a nutritious lifestyle if one can afford it.

We need to focus on what we can do to prevent cancer. Just as it is wise to use preventative measures in other areas of our life, this isn't any different. This is not meant to bring doom and gloom but don't fall into the trap of "this will never happen to me."

Without going into a big dissertation about cancer but very simply, cancer starts at the cellular level. Our immune system plays a vital role in preventing cancer by destroying invading pathogen's. With this in mind it makes sense to make sure our cells have the nutrients needed, be oxygenated and our immune system is balanced so that the antibodies hit the right target to wipe out the invader.

There are a number of natural supplements available that help make sure this happens, to make any weak links strong. Like most things, there are the good, the bad and the ugly in the natural supplement arena. This article is not intended to tell you what or what not to buy, but to let you know there are options that work which you will never hear about from mainstream medicine. Do some investigation but keep in mind that mainstream, conventional medicine is quick to use the term "quackery" that which does not fit neatly in their protocol.

Stop Living in Fear of Cancer

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Grandma Hystad's Recipes, Bar Mixes, Food facts

Feature: Vegan Information, Recipes

Vegan: A man that chooses a lifestyle that aims to eliminate the use of products obtained from animals for food, clothing or any other reason. This means that they don't eat any meat, fish, dairy products or eggs. They also avoid products that are tested on animals and do not wear fur, wool or leather.

12 OUNCES EQUALS HOW MANY CUPS

A vegan's diet includes foods such as: beans, lentils, nuts, seeds, soya products (for protein), whole grains, vegetables, fruits and salutary oils.

People choose to become vegan for assorted reasons, the most popular include:

-Ethical views about animal rights

-Concern for the environment

-To enhance personal health

-Spiritual or religious beliefs

Vegan Pancakes

Ingredients:

1 1/2 cups unbleached white flour

3 tablespoons organic sugar

1 3/4 teaspoons baking powder

dash of salt

3 dashes of nutmeg

1 to 1 1/4 cups soy milk

3 tablespoons vegetable oil

1 Ener-G Egg Replacer (found at health food stores)

Directions:

Combine all dry ingredients (flour, salt, vegan sugar, baking powder, nutmeg). Consolidate wet ingredients in a detach bowl. Mix wet and dry ingredients, but don't over-stir. Pour onto hot skillet, flip once. Makes 6 medium pancakes.

Note: You may also add fresh fruit such as blueberries or vegan chocolate chips for some variety!

Super Easy Vegan Pasta Salad

Ingredients:

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

Vegan Chocolate Chip Cookies

Ingredients:

2 cups unbleached white flour

2 teaspoons baking powder

1/2 teaspoon salt

cinnamon to taste (optional)

1 cup vegan chocolate chips

1 cup organic sugar

1/2 cup canola or vegetable oil

1 teaspoon vanilla

1/4 cup water

Directions:

Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, and cinnamon. Mix in the chocolate chips. Make a well in the center and set bowl aside. In a medium size bowl mix vegan sugar and oil. Add the vanilla and then add the water. Be sure to mix it well. Add the wet to the well in the dry. Spoon dough onto ungreased cookie sheets. Bake for 8-12 minutes.

Take them out and move them to wire cooling racks.

Makes roughly two dozen cookies.

Lightside

Grade 2 Science class Exam.

Q: How can you delay milk turning sour?

A: Keep it in the cow.

Q; Name the four seasons.

A: Salt, pepper, mustard, and vinegar.

Q; elucidate one of the processes by which water can be made safe to drink.

A: Filtration makes water safe to drink because it removes large pollutants grit, sand, dead horses, crows, and canoeists.

After about 15 years, health Canada has come out with a new Food Guide. Included in the guide is guidance for distinct ages and stages of your live (children, women of childbearing age, men and women over 50).

Some recommendations are;

Eat at least one dark green and one orange vegetable each day.

Vegetables, fruit with tiny or no added fat, sugar, salt.

Have vegetables and fruit more often then juice.

Make half your grain products whole grain each day

Choose grain products that are lower in fat, sugar or salt.

Drink skim, 1%, or 2% milk each day.

Select lower fat milk alternatives.

Have meat alternatives such as beans, tofu often.

Eat at least 2 Food Guide Servings of fish each week.

Select lean meat with tiny or no added fat or salt.

Note: For limiting exposure to mercury from unavoidable types of fish, refer to Canada's Food Guide. For latest facts and guide for your health and safety.

Healthy Eating.

Irradiation

Food commerce are permitted to irradiate potatoes and onions to inhibit sprouting; wheat flour to control insects; and ground spices and dehydrated seasonings to reduce microbial content. In 2005 The European Civil society released a statement against irradiation stating, "Food irradiation is often used as a substitute for good sanitary practices and misleads consumers, as it kills spoilage bacteria, which tells citizen when food is rotten straight through smell or sight"

"The American and Canadian collective is justifiably implicated over the unknown effects of irradiation food." Rosalie Bertell, PhD.

Where possible we should buy locally -grown foods. As a rule your food is fresher, good flavour, picked within a day of your purchase. Local produce more likely has a higher nutrient article than store-bought produce that has spent time on a converyance truck and warehouse. Additional farmers who sell directly to local customers receive the full value for their product, can sell cheaper, as there is less cost to processing, transportation, packing, storage etc.

Recall Alerts

Have you unsafe products in your home? Check out items that have been recalled by commerce in cooperation with U.S.Consumer stock security Commission. You can check by phone: 800-638-2772 or Visit: http://www.cpsc.gov.

Remember, when it comes to recalls, health, food, the same facts applies to both Usa and Canada, as a rule. Check both government sites for above.

The Freecyle Network

Do you have stuff you no longer have use for and want to get rid
of? If you haven't got time for stable sales, or eBay-you need to check out "The Freecyle Network".

Founded in 2003, the network has more then 1.7 million members
in 3,100 Communities in over 50 countries. The only rules colse to what can be exchanged, or offered free is that it be legal, for any age group. There is a good occasion of a
listing from your city.

Bar Mixes

If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents. It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will sway organs such as
the brain, heart, and liver.

Non-Alcoholic Drink

Acapulco Gold

3 ounces pineapple juice.

½ ounce concentrated grapefruit (undiluted) juice.

1-ounce coconut cream.

1-ounce fresh cream.

Shake with a large scoop of shaved ice, and serve in tall glass.

Grandma Hystad's Recipes, Bar Mixes, Food facts

12 OUNCES EQUALS HOW MANY CUPS

How Could 'Zero Tolerance' Work For You?

Sooner or later, your company change process will reach The Moment of Truth - the point where you, the key decision-maker, are faced with a choice between the past and the future. Every atom of your being, every instinct and every ounce of experience will urge you towards the familiar, safe decision. But if you take that route, the process is doomed to fail.

You and your board of directors may have committed yourselves to an environment based on "trust and respect"; or to a culture where "initiative and creativity are recognised and rewarded". But the people who work for you will be watching and waiting for the evidence that this time it's for real. That's because actions speak louder than words. And that's where 'Zero Tolerance' comes in.

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Two Examples

The Master Salesman

In company A, the Sales Director was a master salesman. Over the previous three years he had personally closed deals worth 30% of the company's gross sales. The downside was that he was an arrogant person, capable of behaving very unpleasantly. He believed that his value to the company meant that he could behave however he liked, and no-one would dare to challenge him. He announced that they could come up with "any fancy ideas they liked"; he had no intention of changing the way he behaved.

We suggested that at this point the rest of the Directors had three options:

The Sales Director might be persuaded to play a full, positive role in the change programme; a long shot, but worth trying.
They could abandon the programme now, before involving anyone outside the Board; to proceed with a member of the team blatantly acting in contradiction of the new values would be worse than doing nothing.
They could replace the Sales Director; not a choice to be made lightly, given the (commercial) value he brought to the company.

Within weeks it became clear that persuasion wasn't going to work; and after some difficult conversations they negotiated his departure.

That decision did more than anything else the Board could have done to make the change programme a success. Before they even knew what the new company values were, every member of staff knew that this time they were for real; this was one change programme that the Directors really intended to deliver. What's more, within 12 months they'd recovered the lost business, and staff turnover in the Sales Department had dropped from eleven to five per cent.

The Partnership

Company B was an old-fashioned partnership, a firm of accountants. They'd recently been taken over by a plc, and had now decided that they needed to change the way they worked, shifting from a "partnership" culture to a more 'commercial' style. A key part of the change was for Senior Partners (now 'Directors') to take on a much stronger management role. Until now, their bonuses had been based solely on the amount of business they personally brought in; in future, it was to depend on the development and performance of the 'consultants' and 'associates' they managed.

One by one, they rebelled; and one by one the company backed down and let them have what they wanted. 'Charles' would no longer be a Director; he was to take on a role as 'Senior Adviser' on Financial Services - without any line management responsibility. 'Tom' would be a Senior Adviser on Insurance - the company was keen not to lose his expertise...

Unfortunately, everyone in the company was perfectly well aware of what was happening. (They always are!) The message sent out was that the new 'commercial' culture was optional; and like most optional change, it didn't happen.

The Moment of Truth

Every change programme, sooner or later, reaches the point where it's easier and more comfortable for you and your fellow leaders to stay with the status quo than to go forward. This is the moment of truth. It's the moment that everyone in the company has been waiting for; the moment when they make up their mind whether this time it's for real. The signal that you send at this moment is critical. The right decision will do more to drive things forward than any number of motivational posters and company meetings. The wrong decision is fatal.

What would it take to have your company culture operate Zero Tolerance, in respect of any behaviour which falls outside the Values you, your fellow Directors and your staff are committed to? It would mean that everyone, from the most senior executive to the most junior trainee, demanded the same high standards of themselves and of those around them.

And it might mean taking those tough decisions. Think long and hard about this before getting into a company change programme - one day, it might come down to (temporarily) risking those familiar, safe patterns of running the business, taking action to uphold your values, and actually putting your money where your mouth is!

How Could 'Zero Tolerance' Work For You?

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